한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권6호
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  • Pages.1082-1094
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  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과

Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect

  • 곽서연 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 유성의 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 박지언 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 정우수 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 권희민 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Seoyeon Kwak (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Seongeui Yoo (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Jieon Park (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Woosoo Jeong (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Hee-Min Gwon (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Soo-Hwan Yeo (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • So-Young Kim (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
  • 투고 : 2023.09.05
  • 심사 : 2023.11.08
  • 발행 : 2023.12.30
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초록

본 연구는 무김치에서 우점균인 Leuconostoc속의 균주 특성을 살펴보고 유용한 균주를 발굴하여 소재화하기 위해 수행되었는데, 이들 Leuconostoc속 4균주의 효소학적 특성, 안전성 평가, 및 면역증강 효과는 양성대조구 LGG와 함께 비교·분석하였다. 효소활성 평가에서 모든 시험균주들은 벤조피렌과 같은 발암성 전구물질 생성과 연관된 β-glucuronidase 효소활성을 갖고 있지 않았고, β-1,4 당쇄결합을 유리시키는 β-glucosidase 효소활성을 나타내어 식품, 세제, 화학 등 여러 산업 분야로의 활용성을 기대할 수 있는 특징을 보유하고 있었다. 또한, 시험균주들에 대한 항생제 내성 평가결과는 8종 항생제들에 대해 MIC 값이 EFSA 기준치 이하로 감수성을 나타내었다. 용혈성 현상 실험 결과, 4종의 시험균주와 양성대조구로 사용된 LGG균은 모두 용혈능이 없는 감마 용혈 현상을 나타내었고, 병원성 미생물 4종에 대한 항균활성 결과에서도 Leu. mesenteroides K2-4 균주가 B. cereus와 Sta. aureus에 대하여 각각 19±0과 20±0 mm의 억제환을 나타내었는데, 이는 양성대조구인 LGG균보다 높은 항균활성을 보였다. 대식세포 RAW cell에 시험균주들을 처리하였을 때 NF-kB/AP-1 전사인자의 활성도는 모든 유산균주가 처리 농도가 낮을수록 농도 의존적으로 증가하였다. 이들 세포들에 의해 염증성매개물질 중 TNF-α와 IL-6의 생성량 역시 시험균주의 처리 농도가 낮을수록 높은 값을 보였는데, 특히 Leu. mesenteroides K2-4 균주는 모든 항목에서 다른 균주들에 비해 뚜렷한 차이를 보였다. 또한, mRNA 수준에서 TNF-α와 IL-6 발현량 역시 통계적 유의수준(p<0.05)으로 높은 활성을 저농도에서 처리하였을 때 유의적(p<0.05)으로 높은 값을 나타내었다. 따라서 이들 균주들이 분비한 사이토카인들은 T세포와 B세포를 자극하여 체내 면역체계를 활성화시켜 면역증강에 기여할 수 있을 것으로 사료된다. 종합적으로 본 연구에서 사용한 모든 Leuconostoc 균주들은 효소활성과 안전성이 확인되었는데, 그 중 Leu. mesenteroides K2-4균주가 높은 면역활성능을 보여, 향후 면역 기능 개선을 위한 건강기능식품 개발을 위한 후보소재로서 유용하게 이용될 수 있을 것으로 기대된다.

The purpose of this study was to examine the characteristics of Leuconostoc spp. isolated from radish kimchi and to investigate the potential for the use of functional ingredients by evaluating enzymatic characteristics, safety, and immune-enhancing effects among the isolates, including Lactobacillus rhamnosus ATCC53103 (LGG) as a control strain. All test strains exhibited β-glucosidase enzyme activity that releases β-1,4 sugar chain bonds. In addition, as a result of antibiotic resistance assay among the isolates, MIC values on 8 antibiotics were below compared to the EFSA standard, and hemolytic experiments confirmed that all showed gamma hemolysis without hemolytic ability. As a result of the antibacterial activity experiment, the Leu. mesenteroides K2-4 strain showed a higher activity than LGG against Bacillus cereus and Staphylococcus aureus. Additionally, the activity of the NF-kB/AP-1 transcription factor increased when the isolates were treated in macrophage RAW cells. These results were related to increasing the high mRNA expression levels on TNF-α and IL-6 by Leu. mesenteroides K2-4 strain to be treated at low concentration. Consequently, we suggest that it will be useful as a candidate for functional food ingredients.

키워드

과제정보

본 연구는 농촌진흥청 국립농업과학원 농업과학기술 연구개발사업(과제번호: PJPJ014161042023)의 지원으로 수행되었습니다.

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