생명과학회지 (Journal of Life Science)

  • 제27권5호
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  • Pages.567-574
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  • 2017
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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한국전통주인 막걸리로부터 분리한 Lactobacillus plantarum subsp. plantarum B-134의 gamma-aminobutyric acid (GABA)의 생산

Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine

  • 이현주 (신라대학교 의생명과학대 바이오산업학부 식품공학전공) ;
  • 손재영 (신라대학교 의생명과학대 바이오산업학부 식품공학전공) ;
  • 이상재 (신라대학교 의생명과학대 바이오산업학부 식품공학전공) ;
  • 이한승 (신라대학교 의생명과학대 바이오산업학부 식품공학전공) ;
  • 이배진 ((주)마린바이오 프로세스) ;
  • 최인순 (신라대학교 의생명과학대 생물과학과) ;
  • 손재학 (신라대학교 의생명과학대 바이오산업학부 식품공학전공)
  • Lee, Hyun-Ju (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University) ;
  • Son, Jae-Young (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University) ;
  • Lee, Sang-Jae (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University) ;
  • Lee, Han-Seung (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University) ;
  • Lee, Bae-Jin (Marine Bioprocess Co., Ltd.) ;
  • Choi, In-Soon (Department of Bioscience, College of Medical & Life Sciences, Silla University) ;
  • Sohn, Jae Hak (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University)
  • 투고 : 2016.09.30
  • 심사 : 2017.05.21
  • 발행 : 2017.05.30
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초록

본 연구는 막걸리로부터 ${\gamma}$-amino butyric acid (GABA) 생성 유산균을 분리 및 동정하고 최적 GABA 생산조건을 확립하는데 그 목적이 있다. 막걸리로부터 64균주의 유산균은 MRS 배지에서 성장된 집락의 색과 모양의 특성에 따라 분리하였다. 분리균주의 GABA 생산은 1% MSG가 첨가된 MRS 액체배지에서 배양하여 TLC와 HPLC 방법에 의해 평가되었다. B-134 균주는 GABA생성을 위한 우수균주로 선발하였다. 16S rRNA 유전자 및 glutamate decarboxylase B (gadB) 유전자의 염기서열분석을 통하여, B-134 균주는 Lactobacillus plantarum subsp. plantarum B-134 균주로 명명하였다. GABA 생성을 위한 온도, pH, NaCl 및 MSG 농도를 달리하여 최적배양조건을 조사하였다. 그 결과 B-134 균주의 최적배양 조건은 온도 $37^{\circ}C$, pH 5.7, NaCl 농도 0% (w/v), 그리고 MSG 농도 3% (w/v)로 결정되었으며 본 조건에서 48시간 배양시 25 mM의 GABA를 생산하였다. 이러한 결과로부터 B-134 균주는 GABA함유 건강기능식품개발을 위한 유용한 균주로 판단된다.

This study is to isolate and identify ${\gamma}$-amino butyric acid (GABA) producing lactic acid bacteria (LAB) from Makgeolii, traditional Korean rice wine and then establish the optimal culture conditions for GABA production. Sixty four LAB from Makgeolli were isolated according to the characteristics of the shape and color of the colony grown on MRS agar plate. The GABA production of the isolated strain cultured in MRS broth contained 1% MSG (mono-sodium glutamate) were determined and evaluated by TLC and HPLC analysis. Strain B-134 was selected for highest GABA production. From the analysis of 16S rRNA and glutamate decarboxylase B (gadB) gene sequences, strain B-134 was tentatively identified as a Lactobacillus plantarum subsp. plantarum B-134. Effects of culture parameters, including glutamic acid level, culture temperature, NaCl level, and pH on GABA production were investigated for culture optimization. The optimum culture condition for GABA production by B-134 were culture temperature of $37^{\circ}C$, pH of 5.7, NaCl content of 0% (w/v) and MSG content of 3% (w/v), which produced 25 mM of GABA during cultivation time of 48 hr. From these results, strain B-134 is expected to be utilized as useful microorganisms for GABA-enriched health beneficial food.

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