Browse > Article
http://dx.doi.org/10.5941/MYCO.2012.40.2.138

Comparison of Microbial Diversity of Korean Commercial Makgeolli Showing High ${\beta}$-Glucan Content and High Antihypertensive Activity, Respectively  

Min, Jin-Hong (Department of Biomedicinal Science and Biotechnology, Paichai University)
Kim, Young-Hun (Department of Biomedicinal Science and Biotechnology, Paichai University)
Kim, Jae-Ho (Korea Food Research Institute)
Choi, Shin-Yang (Korea Food Research Institute)
Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University)
Kim, Ha-Kun (Department of Biomedicinal Science and Biotechnology, Paichai University)
Publication Information
Mycobiology / v.40, no.2, 2012 , pp. 138-141 More about this Journal
Abstract
We measured physiological functionalities, including antihypertensive angiotensin I-converting enzyme inhibitory activity and immun-stimulating ${\beta}$-glucan content for sixty kinds of Makgeolli that is commercially available from the market. As a result, we selected R-12 commercial raw Makgeolli, with a high content of immuno-stimulating ${\beta}$-glucan, and R-14 commercial raw Makgeolli, exhibiting high antihypertensive activity. Due to the similarities in their overall physicochemical properties and raw materials used for fermentation, we compared the microbial flora in order to investigate the reason for the differences in their functionalities. Nested PCR and denaturing gradient gel electrophoresis for yeasts and bacteria were performed for analysis of microbial diversity of two different kinds of Makgeolli (i.e., R-12, R-14), which showed immuno-stimulating ${\beta}$-glucan content and exhibited a very high level of antihypertensive activity, respectively. Analysis of the 18S rDNA amplicon revealed a major presence of the yeast strain Pichia burtonii in every Makgeolli sample. Analysis of the 16S rDNA amplicon revealed a predominance of lactic acid bacteria, and the most frequent lactic acid bacteria were Lactobacillus ingluviei, L. fermentum, and L. harbinensis, and Lactobacillus sp. Among these, L. harbinensis was detected only in R-12 and L. ingluviei was found only in R-14. Different functionalities from the individual commercially available Makgeolli may be attributed to actions of different microbial flora during fermentation.
Keywords
Commercial Makgeolli; Denaturing gradient gel electrophoresis; Lactic acid bacteria; Microbial diversity; Yeasts;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Seo MY, Lee JK, Ahn BH, Cha SK. The changes of microflora during the fermentation of Takju and Yakju. Korean J Food Sci Technol 2005;37:61-6.
2 Lee SJ, Kwon YH, Kim HR, Ahn BH. Chemical and sensory characterization of Korean commercial rice wines (yakju). Food Sci Biotechnol 2007;16:374-80.
3 Lee WK, Kim JR, Lee MW. Studies on the changes in free amino acids and organic acids of Takju prepared with different koji strains. J Korean Agric Chem Soc 1987;30:323-7.
4 Saito Y, Wanezaki K, Kawato A, Imayasu S. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci Biotechnol Biochem 1994;58:1767-71.   DOI   ScienceOn
5 Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean J Food Sci Technol 2002;34:118-22.
6 Miura NN, Ohno N, Aketagawa J, Tamura H, Tanaka S, Yadomae T. Blood clearance of (1-->3)-beta-D-glucan in MRL lpr/lpr mice. FEMS Immunol Med Microbiol 1996; 13:51-7.
7 Othman RA, Moghadasian MH, Jones PJ. Cholesterollowering effects of oat ${\beta}$-glucan. Nutr Rev 2011;69;299-309.   DOI   ScienceOn
8 Min JH, Nam YG, Ju JI, Jung JH, Lee JS Kim HK. Changes of Yeast and Bacterial Flora during Fermentation and Storage of Gugija-Liriope tuber Makgeolli using PCR-DGGE. Korean J Microbiol Biotechnol 2012;40:111-6.   DOI   ScienceOn
9 Sheffield VC, Cox DR, Lerman LS, Myers RM. Attachment of a 40-base-pair G+C-rich sequence (GC-clamp) to genomic DNA fragments by polymerase chain reaction results in improved detection of single-base changes. Proc Natl Acad Sci U S A 1989;86:232-6.   DOI   ScienceOn
10 Ercolini D. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. J Microbiol Methods 2004; 56:297-314.   DOI   ScienceOn
11 Thanh VN, Mai LT, Tuan DA. Microbial diversity of traditional Vietnamese alcohol fermentation starters (bahn men) as determined by PCR-mediated DGGE. Int J Food Microbiol 2008;128:268-73.   DOI   ScienceOn
12 Endo A, Okada S. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis. J Biosci Bioeng 2005:99;216-21.   DOI   ScienceOn
13 Cocolin L, Bisson LF, Mills DA. Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiol Lett 2000; 189:81-7.   DOI   ScienceOn
14 Jo KY, Ha DM. Isolation and identification of the lactic acid bacteria from nuruk. Agric Chem Biotechnol 1995;38:95-9.
15 Takeuchi A, Shimizu-Ibuka A, Nishiyama Y, Mura K, Okada S, Tokue C, Araj S. Purification and characterization of an ${\alpha}$-amylase of Pichia burtonii isolated from the traditional starter "Murcha" in Nepal. Biosci Biotechnol Biochem 2006;70: 3019-24.   DOI   ScienceOn
16 Hesseltine CW, Rogers R, Winarno FG. Microbiological studies on amylolytic oriental fermentation starters. Mycopathologia 1988;101:141-55.   DOI   ScienceOn
17 Jin J, Kim SY, Jin Q, Eom HJ, Nam NS. Diversity analysis of lactic acid bacteria in Takju, Korean rice wine. J Microbiol Biotechnol 2008;18:1678-82.
18 Nubel U, Engelen B, Felske A, Snaidr J, Wieshuber A, Amann RI, Ludwig W, Backhaus H. Sequence heterogeneities of genes encoding 16 rRNAs in Paenibacillus polymyxa detected by temperature gradient gel electrophoresis. J Bacteriol 1996;178:5636-43.   DOI
19 Sanders ME. Considerations for use of probiotic bacteria to modulate human health. J Nutr 2000;130:384S-90S.   DOI
20 Takano T. Milk derived peptides and hypertension reduction. Int Dairy J 1998;8:375-81.   DOI   ScienceOn