Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Thermal Treatments on Inactivation of Histidine Decarboxylase from Morganella morganii and Photobacterium phosphoreum

열처리에 의한 Morganella morganii와 Photobacterium phosphoreum 유래 Histidine Decarboxylase의 불활성화

  • Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Min-Ji (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Sun-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 박원민 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 박지혜 (부경대학교 식품공학과/식품연구소) ;
  • 배난영 (부경대학교 식품공학과/식품연구소) ;
  • 박선희 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2015.11.03
  • Accepted : 2015.12.18
  • Published : 2016.03.31
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Abstract

This study was performed to investigate the effects of various thermal treatments on the growth of Morganella morganii and Photobacterium phosphoreum and activity of crude histidine decarboxylase (HDC) obtained from M. morganii and P. phosphoreum. Crude HDC and the two strains were treated at $65^{\circ}C$/30 min, $80^{\circ}C$/10 min, $100^{\circ}C$/10 min, and $121^{\circ}C$/10 min. Activity of crude HDC decreased with increasing temperature. Viable cells counts of M. morganii and P. phosphoreum were not detected in any heated samples. SDS-PAGE patterns of heated HDC did not show significant differences up to $100^{\circ}C$. However, at $121^{\circ}C$, protein band intensity was weakened. In native-PAGE, there was a major change in the pattern of HDC at $65^{\circ}C$. These results suggest that thermal treatment can help to reduce histamine production by reducing HDC activity and growth of M. morganii and P. phosphoreum.

Histamine을 생성하는 Morganella morganii와 Photobacterium phosphoreum으로부터 crude histidine decarboxylase(HDC)를 추출하여 $65{\sim}121^{\circ}C$로 열처리한 다음 균의 생육 및 효소 활성 변화에 대해 살펴보았다. 그 결과 M. morganii와 P. phosphoreum은 모든 열처리 조건에서 비 가열 처리구와 비교 시 균의 생육이 저해됨을 확인하였다. M. morganii와 P. phosphoreum 유래 HDC의 효소 활성은 $65^{\circ}C$에서 90% 이상의 효소 활성이 저해됨을 확인하였고, 온도가 증가함에 따라 유의적으로 활성이 억제되는 것으로 나타났다. SDS-PAGE 결과에서는 $65{\sim}100^{\circ}C$ 범위에서 비가열 처리구와 비교 시 조효소액의 단백질 패턴의 변화가 크지 않았으나, $121^{\circ}C$에서 단백질 band의 강도가 크게 약해졌다. Native-PAGE에서는 $65^{\circ}C$ 처리 조건에서부터 단백질 패턴의 변화가 크게 나타났다. 따라서 가열처리($65{\sim}121^{\circ}C$)는 histamine 생성균인 M. morganii와 P. phosphoreum의 생육을 억제할 뿐만 아니라 HDC의 효소 활성도가 저해됨을 확인하여, 식품산업에서 적용되고 있는 열처리 조건에서 histamine 생성 억제에 큰 효과가 있는 것으로 생각한다.

Keywords

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