Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Biological Activity and Biochemical Properties of Silkworm (Bombyx mori L.) Powder Fermented with Bacillus subtilis and Aspergillus kawachii

유용식용 균주에 의한 발효 누에분말의 이화학적 특성과 생리활성

  • Cha, Jae-Young (Technical Research Institute, Daesun Distilling Co., Ltd.) ;
  • Kim, Yong-Soon (Department of Agricultural Biology, National Academy of Agricultural Science, RDA) ;
  • Ahn, Hee-Young (Department of Medical Biosciences, Graduate School, Dong-A University) ;
  • Kang, Min-Jung (Department of Medical Biosciences, Graduate School, Dong-A University) ;
  • Heo, Su-Jin (Department of Medical Biosciences, Graduate School, Dong-A University) ;
  • Cho, Young-Su (Department of Biotechnology, Dong-A University)
  • 차재영 (대선주조(주) 기술연구소) ;
  • 김용순 (국립농업과학원 농업생물부) ;
  • 안희영 (동아대학교 대학원 의생명과학과) ;
  • 강민정 (동아대학교 대학원 의생명과학과) ;
  • 허수진 (동아대학교 대학원 의생명과학과) ;
  • 조영수 (동아대학교 생명공학과)
  • Received : 2010.10.06
  • Accepted : 2010.12.13
  • Published : 2011.01.30
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Abstract

Biological activities (${\alpha},{\alpha}'$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) free radical scavenging activity, fibrinolytic activity and reducing power) and biochemical properties (protein content and electrophoretical protein patterns) were examined in solid state fermentation with Bacillus subtilis and Aspergillus kawachii using silkworm powder (SP) as substrate. The highest protein contents and free radical scavenging activities were seen in the SP fermented for 12 days with B. subtilis and A. kawachii, and these were in a time-dependent manner. The highest reducing power was seen in the SP fermented for 6 days with B. subtilis and for 12 days with A. kawachii, respectively. The highest fibrinolytic activities were seen in silkworm fermented for 6 days with B. subtilis and A. kawachii, but this activity was higher in the A. kawachii fermented SP than that of B. subtilis. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), the proteins of the SP fermented with B. subtilis for 3 days were completely degraded, while the protein degradation in the SP fermented with A. kawachii occurred after 12 days and this degradation increased proportionally to culture time. As a result, the SP fermented with both B. subtilis and A. kawachii showed higher fibrinolytic activities after 6 days of fermentation and antioxidative activity after 12 days, indicating that physiological activities of the fermented SP using these strains were highly improved compared to the unfermented SP, and that this compound could be a candidate material as a dietary supplement of healthy functional foods.

누에 분말을 이용하여 B. subtilis 및 A. kawachii 균주에 의한 고체 발효를 통해 얻어진 발효 누에분말의 발효시간에 따른 이화학적 특성(단백질 함량 및 단백질 분해 패턴) 및 생리활성 효과(항산화 작용, 환원력 및 혈전용해 활성)를 평가하였다. 누에 단백질 함량과 항산화 활성은 B. subtilis 및 A. kawachii 두 균주 발효 모두 12일째에 가장 높았으며, 발효시간 증가와 함께 증가하는 경향을 보였다. 발효 누에분말의 환원력은 B. subtilis 균주 발효에 의해서는 6일째에 A. kawachii 균주 발효에 의해서는 12일째 가장 높은 것으로 나타나 균주간에 차이가 있었다. 혈전 분해 활성은 B. subtilis 및 A. kawachii 두 균주 발효 모두 6일째에 가장 높았으며, 이러한 효과는 B. subtilis 발효 누에분말보다는 A. kawachii 발효 누에분말에서 더 높았다. SDS-PAGE상의 단백질 패턴 분석에서는 66-97 kDa 크기의 단백질 밴드가 B. subtilis 발효에 의해서는 발효 초기인 3일째 대부분 분해가 일어났으나, A. kawachii 발효 누에분말에서는 발효 3일째부터 차츰 분해되기 시작하여 12일째 분해가 대부분 이루어졌다. 따라서 미생물을 이용한 발효 누에에서 특정의 생리활성 작용을 기대하기 위해서는 사용하는 균종에 따라 발효 기간이 달라져야 한다는 것을 시사하였다.

Keywords

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