DOI QR코드

DOI QR Code

바이오제닉 아민 비생성 Lactobacillus brevis SBB07의 분리 및 잠재적 프로바이오틱스 특성 분석

Isolation of Biogenic Amine Non-producing Lactobacillus brevis SBB07 and Its Potential Probiotic Properties

  • 양희종 ((재)발효미생물산업진흥원) ;
  • 정수지 ((재)발효미생물산업진흥원) ;
  • 정성엽 ((재)발효미생물산업진흥원) ;
  • 류명선 ((재)발효미생물산업진흥원) ;
  • 정도연 ((재)발효미생물산업진흥원)
  • 투고 : 2017.10.13
  • 심사 : 2018.01.18
  • 발행 : 2018.01.30

초록

바이오제닉 아민 비생성 유산균의 선별을 위해 순창군에서 재배된 베리류 및 엑기스, 식초 등으로부터 42종의 유산균을 분리하였다. 분리주를 대상으로 세포외 효소 활성, 항균 활성, 항산화 활성과 같은 다양한 생리활성 분석을 실시하여 5종의 분리주를 1차 선별하였다. 분리주를 대상으로 바이오제닉 아민 생성 여부를 분석하여 최종적으로 SBB07을 선별하였고, 16S rRNA 염기서열 분석을 통해 Lactobacillus brevis SBB07로 명명하였다. SBB07의 프로바이오틱스 활용 가능성을 확인하기 위해 효소 생산 여부, 내산성, 내담즙성, 내열성, 항생제 내성을 조사하였고, pH 2.0에서의 내산성 및 0.5% oxgall을 함유한 내담즙성에서 각각 86% 이상과 54% 이상의 높은 생존율을 나타내었다. 또한 $60^{\circ}C$에서도 113% 이상의 생존율을 나타내어 내열성도 우수하며 다양한 항생제 내성을 갖는 것을 확인하였다. 프리바이오틱스 이용가능성을 확인한 결과에서는 GOS의 이용 능력이 가장 우수하였으며, FOS와 inulin의 이용 능력도 높게 나타났다. 따라서 SBB07은 세포외 효소 및 항균 활성이 우수하고, 내담즙, 내산성, 내열성 및 항생제 내성을 지니며 프리바이오틱스 기질 이용 능력도 우수한 프로바이오틱스 소재로 활용가능성이 높은 유산균으로 기대된다.

The purpose of this study was to isolate the probiotic lactic acid bacteria, and verify the possibility of the final selection strain as probiotic material. For screening of biogenic amines non-producing microorganisms, 42 lactic acid bacteria were isolated from various berries, extract and vinegar grown in Sunchang. Isolates were investigated for various physiological activities such as extracellular enzyme, antimicrobial and antioxidant activities, and 5 isolates were firstly screened. SBB07 was finally selected by analyzing the biogenic amine, and named Lactobacillus brevis SBB07 by 16S rRNA sequencing analysis. Next, SBB07 was assayed for their survival ability when exposed to acidic and bile conditions as well as heat and antibiotic resistance. As a result, SBB07 showed more than 86% and 54% higher survival rate in acidic condition at pH 2.0 and bile resistance with 0.5% oxgall. In addition, SBB07 showed a survival rate of more than 113% in $60^{\circ}C$, and also confirmed that it has resistant to various antibiotics. As a result of confirming the possibility of prebiotics, SBB07 showed the best utilization of GOS as a prebiotic substrate, and utilization of FOS and inulin were also high. These results suggest that SBB07 have good potential for application as probiotic lactic acid bacteria.

키워드

참고문헌

  1. Ahn, Y. J. and Choi, H. S. 2014. Potential probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from fermented soybean product. J. Kor. Soc. Food Sci. Nutr. 43, 749-755. https://doi.org/10.3746/jkfn.2014.43.5.749
  2. Ann, E. Y., Kim, Y., Oh, S., Im, J. Y., Park, D. J., Han, K. S. and Kim, S. H. 2007. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridization system. Int. J. Food Sci. Technol. 42, 411-419. https://doi.org/10.1111/j.1365-2621.2007.01236.x
  3. Choi, H. J., Lim, B. R., Kim, D. W., Kwon, G. S. and Joo, W. H. 2014. Probiotic properties of Lactobacillus strains isolated from Kimchi. J. Life Sci. 24, 1231-1237. https://doi.org/10.5352/JLS.2014.24.11.1231
  4. Choi, J. Y., Hong, S. W. and Chung, K. S. 2012. Selection of biogenic amine-reducing microorganisms from a traditional Korean-style fermented food, Cheonggukjang. Kor. J. Food Sci. Technol. 44, 196-201. https://doi.org/10.9721/KJFST.2012.44.2.196
  5. Cho, M. K., Kim, K., Kim, C. H., Lee, T. K. and Kim, K, Y. 2000. Isolation and characterization of Lactobacillus fermentum YL-3 as a poultry probiotic. Kor. J. Appl. Microbiol. Biotechnol. 28, 279-284.
  6. Cho, T. Y., Han, G. H., Bahn, K. N., Son, Y. W., Jang, M. R., Lee, C. H., Kim, S. H., Kim, D. B. and Kim, S. B. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Kor. J. Food Sci. Technol. 38, 730-737.
  7. Cole, C. B., Fuller, R. and Carter, S. M. 1989. Effect of probiotic supplements of Lactobacillus acidophilus and Bifidobacterium adolescentis 2204 on ${\beta}$-glucosidase and ${\beta}$-glucuronidase activity in the lower gut of rats associated with a human faecal flora. Microb. Ecol. Health Dis. 2, 223-225. https://doi.org/10.3109/08910608909140223
  8. Eun, C. S., Han, D. S., Lee, S. H., Jeon, Y. C., Sohn, J. H., Kim, Y. S. and Lee, J. 2007. Probiotics may reduce inflammation by enhancing peroxisome proliferator activated receptor gamma activation in HT-29 cells. Kor. J. Gastroenterol. 49, 139-146.
  9. Esaki, H., Watanabe, R., Hishikawa, N., Osawa, T. and Kawakishi, S. 2004. Utility of isoflavone preparation from soy sauce cake as antioxidant materials. J. Jpn. Soc. Food Sci. Technol. 51, 47-53. https://doi.org/10.3136/nskkk.51.47
  10. Gilliland, S. E. and Speck, M. L. 1977. Deconjugation of bile acids by intestinal Lactobacilli. Appl. Environ. Microbiol. 33, 15-18.
  11. Gueimonde, M. and Salminen, S. 2006. New methods for selecting and evaluating probiotics. Dig. Liver Dis. 38, 242-247. https://doi.org/10.1016/S1590-8658(07)60003-6
  12. Jang, J. K. and Han, J. Y. 2002. The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34, 524-528.
  13. Jeong, S. J., Shin, M. J., Jeong, S. Y., Yang, H. J. and Jeong, D. Y. 2014. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J. Kor. Soc. Food Sci. Nutr. 43, 550-556. https://doi.org/10.3746/jkfn.2014.43.4.550
  14. Kim, S. E. 2009. Identification of lactic acid bacteria (LAB) from Mukeunji, a long-term ripened Kimchi and analysis of availability of LAB as probiotics. M.S. dissertation, Kyunghee University, Seoul, Korea.
  15. Kim, Y. S., Cho, S. H., Jeong, D. Y. and Uhm, T. B. 2012. Isolation of biogenic amines-degrading strains of Bacillus subtilis and Bacillus amyloliquefaciens from traditionally fermented soybean products. Kor. J. Microbiol. 48, 220-224. https://doi.org/10.7845/kjm.2012.042
  16. Kim, Y. S., Jeong, J. H., Cho, S. H., Jeong, D. Y. and Uhm, T. B. 2012. Antimicrobial and biogenic amine-degrading activity of Bacillus licheniformins SCK B11 isolated from traditionally fermented red pepper paste. Kor. J. Microbiol. 48, 163-170. https://doi.org/10.7845/kjm.2012.48.2.163
  17. Kleesen, B., Hartmann, L. and Blaut, M. 2001. Oligofructose and long-chain inulin: influence on the gut microbial ecology of rats associated with a human faecal flora. Br. J. Nutr. 86, 291-300. https://doi.org/10.1079/BJN2001403
  18. Koppe, L., Mafra, D. and Fouque, D. 2015. Probiotics and chronic kidney disease. Kidney Int. 88, 958-966. https://doi.org/10.1038/ki.2015.255
  19. Kumar, S., Tamura, K. and Nei, M. 2004. MEGA3 : Intergrated software for molecular evolutionary genetics analysis and sequence alignment. Briefings Bioinf. 5, 150-163. https://doi.org/10.1093/bib/5.2.150
  20. Law, J. and Haandrikman, A. 1997. Proteolytic enzymes of lactic acid bacteria. Int. Dairy J. 7, 1-11. https://doi.org/10.1016/0958-6946(95)00073-9
  21. Lee, J. H., Chae, M. S., Choi, G. H., Lee, N. K. and Paik, H. D. 2009. Optimization of medium composition for production of the antioxidant substances by Bacillus polyfermenticus SCD using response surface methodology. Food Sci. Biotechnol. 18, 959-964.
  22. Lee, J. J., Son, H. Y., Choi, Y. M. J., Cho, H., Min, J. K. and Oh, H. K. 2016. Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria. Kor. J. Food Preserv. 23, 361-368. https://doi.org/10.11002/kjfp.2016.23.3.361
  23. Lim, S. M. 2012. Synbiotic potential of yoghurt manufactured with probiotic lactic acid bacteria isolated from mustard leaf Kimchi and prebiotic fructooligosaccharid. Kor. J. Microbiol. Biotechnol. 40, 226-236. https://doi.org/10.4014/kjmb.1204.04002
  24. Lim, S. M., Kim, D. S. and Ahn, D. H. 2014. Anti-Helicobacter pylori activity of yogurt fermented with lactic acid bacteria from Baikkimchi. Kor. J. Microbiol. 50, 334-344. https://doi.org/10.7845/kjm.2014.4058
  25. Oh, H., Ryu, M., Heo, J., Jeon, S., Kim, Y. S., Jeong, D. and Uhm, T. B. 2014. Characterization of biogenic amine-reducing Pediococcus pentosaceus isolated from traditionally fermented soybean products. Kor. J. Microbiol. 50, 319-326. https://doi.org/10.7845/kjm.2014.4056
  26. Park, C. K., Cha, J. Y., Jeon, B. S., Kim, N. M. and Shim, K. H. 2000. Effects of chicory root water extracts on serum triglyceride and microsomal triglyceride transfer protein (MTP) activity in rats. J. Kor. Soc. Food Sci. Nutr. 29, 518-524.
  27. Park, J. M., Lee, H. M., Eom, H. J., Kim, S. H., Song, I. G. and Yoon, H. S. 2013. Quality characteristics of sourdough bread with lactic acid bacteria in the antibacterial activity. Kor. J. Food Nutr. 26, 199-207. https://doi.org/10.9799/ksfan.2013.26.2.199
  28. Park, K. Y. 1995. The nutritional evaluation and antimutagenic and anticancer effects of Kimchi. J. Kor. Soc. Food Nutr. 24, 169-182.
  29. Roberfroid, M. 2007. Prebiotics: The concept revisited. J. Nutr. 137, 830S-837S. https://doi.org/10.1093/jn/137.3.830S
  30. Saitou, N. and Nei, M. 1987. The neighbor-joining method: A new method for reconstructing phylogenetic trees. Mol. Biol. Evol. 4, 406-425.
  31. Shin, M. S., Kim, H. M., Kim, G. T., Huh, C. S., Bae, H. S. and Baek, Y. J. 1999. Selection and characteristics of Lactobacillus acidophilus isolated from Korean faces. Kor. J. Food Sci. Technol. 31, 495-501.
  32. Steed, H., Macfarlane, G. T. and Macfarlane, S. 2008. Prebiotics, synbiotics and inflammatory bowel disease. Mol. Nutr. Food Res. 52, 898-905. https://doi.org/10.1002/mnfr.200700139
  33. Weston, S., Halbert, A., Richmond, P. and Prescott, S. L. 2005. Effects of probiotics on atopic dermatitis: a randomized controlled trial. Arch. Dis. Child. 90, 892-897. https://doi.org/10.1136/adc.2004.060673
  34. Yang, H. J., Jeong, S. J., Jeong, S. Y., Heo, J. H., Choi, N. S. and Jeong, D. Y. 2016. Screening of Non-biogenic-amineproducing Bacillus subtilis and medium optimization for improving biomass by the response surface methodology. J. Life Sci. 26, 571-583. https://doi.org/10.5352/JLS.2016.26.5.571
  35. Yang, S. C., Chen, J. Y., Shang, H. F., Cheng, T. Y., Tsou, S. C. and Chen, J. R. 2005. Effect of synbiotics on intestinal microflora and digestive enzyme activities in rats. World J. Gastroenterol. 11, 7413-7417. https://doi.org/10.3748/wjg.v11.i47.7413