생명과학회지 (Journal of Life Science)

  • 제25권11호
  • /
  • Pages.1319-1323
  • /
  • 2015
  • /
  • 1225-9918(pISSN)
  • /
  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
권호 표지
DOI QR코드

DOI QR Code

한국전통식품으로부터 분리 된 세균의 항균활성 효과

Antibacterial Effect of Bacteria Isolated from the Korean Traditional Foods against Pathogenic Bacteria

  • 문경미 (제주대학교 해양과학대학 수산생명의학과) ;
  • 허문수 (제주대학교 해양과학대학 수산생명의학과)
  • Moon, Kyung-Mi (Department of Aquatic Biomedical Sciences and Marine and Environment Research Institute, Jeju National University) ;
  • Heo, Moon-Soo (Department of Aquatic Biomedical Sciences and Marine and Environment Research Institute, Jeju National University)
  • 투고 : 2015.09.05
  • 심사 : 2015.10.08
  • 발행 : 2015.11.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

매년 어류 양식의 생산량은 증대되고 있으며, 생산량 증가를 위한 고밀도 사육은 수질 악화 및 어류들의 스트레스를 증가시켜 질병들이 잦아지게 된다. 이로 인한 경제적 피해는 어류 양식 어민들에게 있어 막대한 피해를 입게 되며, 이를 예방하기 위해 화학 요법인 항생제를 투여하게 된다. 본 연구에서는 항생제 대체 물질 및 안전 요법으로 알려진 프로바이오틱스를 분리하기 위해, 한국전통식품인 고추 장아찌와 갈치 젓갈에서 다양한 세균을 분리하였다. 분리 된 균주들은 16S rDNA 염기서열을 분석 및 동정하고, 상층액 및 균체로 나뉘어 항균 활성을 측정하였다. 고추 장아찌에서 분리된 4종과 갈치 젓갈에서 분리된 7종은 상층액 보다 균체에서 항균 활성이 높게 나타나는 것을 확인할 수 있었다. 그 중 JKM-2는 43 mm(S. iniae), 40 mm(S. parauberis), 35 mm(S. mutans), 26.5 mm(V. vuinificus)로 가장 높은 항균 활성을 나타냈다. 본 균주의 염기서열 분석 결과, Bacillus subtilis 97.71%, Bacillus tequilensis 97.71%, Brevibacterium halotolerans 97.71%, Bacilus subtils 97.63%, Bacillus subtlis 97.63%, Bacillus mojavensis 97.54%, Bacillus vallismortis 97.46%, Bacillus nanillea 97.45%, Bacillu smethylotrophicus 97.37%, Bacillu ssiamensis 97.37%로 분석되었다. 추후 JKM-3의 신종 균주 확인과 균체 물질 규명 및 분석을 통하여 충분한 안정성을 확보하고 양식 산업에 적용시켜 항생제 대체 물질로서의 이용가치를 확인하고자 한다.

Aquaculture continues to be an ever-growing sector. However, high-density farming increases disease outbreaks due to deteriorating water quality and internal stress. To prevent disease, the most common method chemotherapy is using antibiotic administration. In this study, probiotic bacteria were isolated from Korean traditional foods, such a Gochu pickle and cutlassfish salted seafood. Various bacteria were isolated, and their 16S rDNA sequences were analyzed. The antimicrobial activities of four isolates from Gochu pickle and seven isolates from cutlassfish salted seafood were assayed, in addition to the antibacterial activity of culture pellet and supernatant. The antibacterial activity of the pellet was higher than that of the supernatant. Isolate JKM-2 showed the highest antibacterial activity against Streptococcus iniae (43 mm), S. parauberis (40 mm), S. mutans (35 mm), and Vibrio vuinificus (26.5 mm). The sequences of the isolated strains were compared with those of Bacillus subtilis (97.71%), B. tequilensis (97.71%), Brevibacterium halotolerans (97.71%), B. subtilis (97.63%), B. subtilis (97.63%), B. mojavensis (97.54%), B. vallismortis (97.46%), B. nanillea (97.45%), B. methylotrophicus (97.37%), and B. ssiamensis (97.37%). Future through analysis and new strains confirmed the bacterial cell material investigation of JKM-3, and to ensure sufficient stability, it is desired to verify the utility value as a substitute material for antibiotics by application to the form of the industry.

키워드

참고문헌

  1. Ahn, J. E., Kim, K. K. and Lee, H. R. 2012. Isolation and characterization of a bacteriocin producing Lactobacilus saki B16 from Kimci. J. Sci. Food 41, 721-726.
  2. Cleveland, J., Montiville, T. J. And Chikindas, M. L. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71, 1-20. https://doi.org/10.1016/S0168-1605(01)00560-8
  3. Drider, D., Fimland, G., Hechard, Y., McMullen, L. M. and Prevost, H. 2006. The continuing story of class IIa bacterioncins. Microbiol. Mol. Biol. Rev. 70, 564-582. https://doi.org/10.1128/MMBR.00016-05
  4. EI-Rhman, A. M., Khattab, Y. A. and Shalaby, A. M. E. 2009. Micrococcus luteus and pseudomonas species probiotics for promoting the growth performance and health of Nile tilapia, Oreochromis niloticus. Fish Shellfish Immunol. 27, 175-180. https://doi.org/10.1016/j.fsi.2009.03.020
  5. Eldar, A., Shapiro, O., Bejerano, Y. and Bercovier, H. 1995. Vaccination with whole-cell vaccine and bacterial protein extract protects tilapia against Streptococcus difficile meningoencephalitis. Vaccine 13, 867-870. https://doi.org/10.1016/0264-410X(94)00067-W
  6. Esiobu, N., Armenta, L. and Ike, J. 2002. Antibiotic resistance in soil and water environments. Int. J. Environ. Health Res. 12, 133-144. https://doi.org/10.1080/09603120220129292
  7. Fuller, R. 1989. Probiotics in man and animal. J. Appl. Bacteriol. 66, 365-378. https://doi.org/10.1111/j.1365-2672.1989.tb05105.x
  8. Heo, W. S., Kim, Y. R., Kim, E. Y., Bai, S. C. and Kong, I. S. 2003. Effects of dietary probiotic, Lactococcus lactis subsp. Lactis I2, supplementation on the growth and immune response of olive flounder (Paalichthys olvaceus). Aquaculture 376-379, 20-24.
  9. Hwang, S. D. 2007. M.D. thesis. Pukyong National University, South Korea.
  10. Jang, I. S. 2012. M.D. thesis. Jeju National University, South Korea.
  11. Jung, S. H. and Kim, J. W. 2000. In vitro antimicrobial activity in combination of antibacterials against fish- pathogenic bacteria. J. Fish Pathol. 13, 45-51.
  12. Kang, H. M. 1973. M.D. thesis. Ajou University, South Korea.
  13. Koo, C. S. 1994. Food culture in the world. Hyangmunsa.
  14. Koo, H. H. and Chung, S. H. 1994. Effects of paans ginseng and ganoderma lucidum extract in the growth of lactic acid bacteria. Kor. J. Food Nutr. 7, 45-50.
  15. Lilly, D. M. and Stillwell, R. H. 1965. Probiotics: growth promoting factors produced by microorganisms. Science 147, 747-748. https://doi.org/10.1126/science.147.3659.747
  16. Newman, S. G. 1993. Bacterial vaccines for fish. Annu. Rev. Fish Dis. 3, 145-185. https://doi.org/10.1016/0959-8030(93)90033-8
  17. Ooi, L. G. and Ling, M. T. 2010. Cholesterol-lowering effects probiotics and prebiotics: a review of in vivo and in vitro findings. Int. J. Mol. Sci. 11, 2499-2522. https://doi.org/10.3390/ijms11062499
  18. Parker, R. B. 1974. The other half of the antibiotics story. Anim. Nutr. Health. 29, 4-8.
  19. Salminen, S., Ouwehand, A. C., Benno, Y. and Lee, K. 1999. Probiotics: How should they be defined trends. Food. Sci. Technol. 10, 107-110. https://doi.org/10.1016/S0924-2244(99)00027-8
  20. Statistics Korea. 2014. Aqua culture survey.
  21. Tagg, J. R., Dajani, A. S. and Wannamaker, L. W. 1976. Bacteriocine of gram-positive bacteria. Bacteriol Rev. 40, 722:756.
  22. Trafalska, E. and Grzybowska, K. 2004. Probiotics-an alternative for antibiotics. Wiad. Lek. 57, 497-498.
  23. Wston, D. P. 1993. Environmental considerations in the use of antibacterial drugs in aquaculture. In: Baird, D, Beveridge, M. V. M., Kelly, L. A. and Muir, J. F. (eds.), Aquaculture and Water Resource Management. Backwell Science, Oxford, U.K.
  24. Yun, S. S. 1985. Korea Food Researcher, pp. 17-18, Shinkwang Publisher, Seoul, Korea.