Browse > Article
http://dx.doi.org/10.4489/KJM.2015.43.4.247

Study of Tannin Reducing Effect of Aronia by Yeast Isolated from Jeotgal  

Shin, Hyo-Ju (Korean Culture Center of Microorganisms)
Byun, Ock-Hee (Korean Culture Center of Microorganisms)
Kim, Yu-Jin (Korean Culture Center of Microorganisms)
Bang, Bo-Yeon (Korean Culture Center of Microorganisms)
Park, Jung Min (Korean Culture Center of Microorganisms)
Jeong, Yong-Seob (Department of Food Science and Technology, Chonbuk National University)
Bai, Dong-Hoon (Department of Food Engineering, Dankook University)
Publication Information
The Korean Journal of Mycology / v.43, no.4, 2015 , pp. 247-252 More about this Journal
Abstract
Aronia (Black chokeberry, Aronia melanocarpa) belonging to the Rosaceae family, is native to eastern North America. Aronia contain high levels of flavonoids, mostly anthocyanins and proanthocyanidins, which are known as condensed tannins. The dominant proanthocyanidins in aronia are (-)-epicatechin and (+)-catechin. The concentration of proanthocyanidins in aronia is higher than in other berries, however due to the astringent taste it is not desirable for consumption. Therefore, the purpose of this study is to evaluate the effect of aronia on the reduction in tannins by yeast isolated from regional Jeotgal. We isolated strains of yeast with high ${\beta}$-glucosidase activity from Jeotgal, with the MTY2 strains exhibiting a reduction in final tannin concentration according to thin layer chromatography (TLC) analysis. MTY2 was confirmed as Kazachstania servazzii using an 18S rDNA sequence and named as K. servazzii MTY2. K. servazzii MTY2 showed most significant growth when K. servazzii MTY2 was cultured in a solution of 10% (w/v) glucose, 3% (w/v) tryptone and 0.1% (w/v) sodium chloride. According to the high performance liquid chromatography (HPLC) analysis, the (+) - catechin peak is present, but (-) - epicatechin peak was reduced at culture condition added with 10% glucose in medium.
Keywords
Aronia melanocarpa; Black chokeberry; Optimal culture conditions; Proanthocyanidins; Tannins;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Jeppsson N. The effects of fertilizer rate on vegetative growth, yield and fruit quality, with special respect to pigments, in black chokeberry (Aronia melanocarpa) cv. 'Viking'. Sci Hortic (Amsterdam) 2000;83:127-37.   DOI
2 Jeppsson N. Genetic variation and fruit quality in sea buckthorn and black chokeberry [dissertation]. Uppsala: Swedish University of Agricultural Sciences; 1999.
3 Hardin JW. The enigmatic chokeberries (Aronia, Rosaceae). Bull Torrey Bot Club 1973;100:178-84.   DOI
4 Kokotkiewicz A, Jaremicz Z, Luczkiewicz M. Aronia plants: a review of traditional use, biological activities, and perspectives for modern medicine. J Med Food 2010;13:255-69.   DOI
5 Oszmianski J, Wojdylo A. Aronia melanocarpa phenolics and their antioxidant activity. Eur Food Res Technol 2005;221:809-13.   DOI
6 Slimestad R, Torskangerpoll K, Nateland HS, Johannessen T, Giske NH. Flavonoids from black chokeberries, Aronia melanocarpa. J Food Compost Anal 2005;18:61-8.   DOI
7 Lila MA. From beans to berries and beyond: teamwork between plant chemicals for protection of optimal human health. Ann N Y Acad Sci 2007;1114:372-80.   DOI
8 Santos-Buelga C, Scalbert A. Proanthocyanidins and tanninlike compounds-nature, occurrence, dietary intake and effects on nutrition and health. J Sci Food Agric 2000;80:1094-117.   DOI
9 Evans WC. Trease and Evans' pharmacognosy. 13th ed. London: Bailliere Tindall; 1989.
10 Bate-Smith EC, Swain T. Flavonoid compounds. In: Florkin M, Mason HS, editors. Comparative biochemistry. New York: Academic Press; 1962. p. 705-809.
11 Haslam E. Plant polyphenols: vegetable tannins revisited. Cambridge: Cambridge University Press; 1989.
12 Oszmianski J, Kucharska A. Tannins aronia. Scientific Papers of the Agricultural University of Wroclaw. Food Technol 1995;8:55-65.
13 Gu L, Kelm MA, Hammerstone JF, Beecher G, Holden J, Haytowitz D, Gebhardt S, Prior RL. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J Nutr 2004;134:613-7.   DOI
14 Skupien K, Oszmianski J. The effect of mineral fertilization on nutritive value and biological activity of chokeberry fruit. Agric Food Sci 2007;16:46-55.   DOI
15 Lee S, Lee YH, Park JM, Bai DH, Jang JK, Park YS. Bioconversion of ginsenosides from red ginseng extract using Candida allociferrii JNO301 isolated from Meju. Mycobiology 2014;42:368-75.   DOI
16 Seo JH, Jeong YJ, Shin SR, Kim KS. Effects of tannins from astringent persimmons in alcohol fermentation for persimmon vinegars. J Korean Soc Food Sci Nutr 2000;29:407-11.
17 Atlas RM, Parks LC. Handbook of microbiological media. Boca Raton: CRC Press; 1993.
18 Amarowicz R, Kozlowska H, Shimoyamada M, Okubo K. Chromatographic analysis of rapeseed glucoside fractions. Pol J Food Nutr Sci 1992;1:89-93.
19 Lee YH. Bioconversion of ginsenosides by Candida allociferrii JNO301 isolated from Meju [dissertation]. Seongnam: Kyungwon University; 2011.