Browse > Article
http://dx.doi.org/10.4014/mbl.1512.12005

Isolation and Characteristics of Lactic Acid Bacteria Producing Casein Phosphopeptides from Kimchi  

Lee, Mi-Gyeong (Department of Food Engineering, Dankook University)
Kwon, Hyo-Jeong (Korean Culture Center of Microorganisms)
Byun, Ock-Hee (Korean Culture Center of Microorganisms)
Bang, Bo-Yeon (Korean Culture Center of Microorganisms)
Kim, Yu-Jin (Korean Culture Center of Microorganisms)
Park, JungMin (Korean Culture Center of Microorganisms)
Bai, Dong-Hoon (Department of Food Engineering, Dankook University)
Publication Information
Microbiology and Biotechnology Letters / v.44, no.1, 2016 , pp. 68-73 More about this Journal
Abstract
Lactic acid bacteria showing both protease activity and the capacity to produce casein phosphopeptide (CPP) were isolated from Korean kimchi, a traditional food made from fermented vegetables. Among the 450 strains of isolated lactic acid bacteria, the strain MG-379 showed high protease activity and the highest ability to produce CPP. Characterization results showed that MG-379 was gram-positive and measured $0.6-0.8{\mu}m$ in diameter. DNA sequencing of MG-379 and comparison with other sequences using BLAST revealed a 100% identity with the sequence of Enterococcus faecalis. However, MG-379 showed a higher CPP-producing ability than E. faecalis KCCM 40450. Accordingly, MG-379 was newly named as E. faecalis MG-379. Amount of free calcium liberated by CPPs was 2227.5 and 1151.6 mg/kg for E. faecalis MG-379 and E. faecalis KCCM (control), respectively.
Keywords
Lactic acid bacteria; kimchi; casein phosphopeptide;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kim HS, Ham JS. 2003. Antioxidative ability of lactic acid bacteria. Korean J. Food Sci. Ani. Resour. 23: 186−192.
2 Kim JH, Oh MK, Rhee YH, Choi KC, Lee YK, Shin SY. 1999. Selection and physico-chemical characteristics of lactic acid bacteria which had cholesterol lowering activites. J. Korean Soc. Agric. Chem. Biotechnol. 42: 83−90.
3 Kwon JY, Cheigh HS, Song YO. 2004. Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J. Food Sci. Technol. 36: 1014−1019.
4 Lawrence GR, Smith JA. 1989. Pathogenesis, prevention and treatment of osteoporosis. Ann. Rev. Med. 40: 251−267.   DOI
5 Lee KE, Choi UH, Ji GE. 1996. Effect of kimchi intake on the composition of human large intestinal bacteria. Korean J. Food Sci. Technol. 28: 981−986.
6 Lee KS, Shin JY, Jang YH, Hweon DH, Park KM, Jin YS. 2008. Production of casein phosphopeptides using streptococcus faecalis var. liquefaciens cell immobilization. Korean J. Biotechnol. Bioeng. 23: 59−64.
7 Lee SW, Hwangbo S, Yang HJ, Nam MS, Yu JH, Chung CI. 2002. Studies on the calcium phosphopeptide in milk casein. Korean J. Food Sci. Ani. Resour. 22: 55−58.
8 MFDS (Ministry of Food and Drug Safety). 2002. Korean Food Standards Codes(supplement). 304−306.
9 Naito H. 1986. The mechanism of enhancement in intestinal calcium absorption with phosphopeptides derived during casein digestion. J. Jpn. Soc. Nutr. Food Sci. 39: 433−439.   DOI
10 MFW. 1999. Ministry of Health and Welfare. 98 National Nutrition Survey Report.
11 Min SG, Kim JH, Kim TW, Kim KN. 2003. Isolation and identification of protease producing bacteria in kimchi. Korean J. Food Sci. Technol. 35: 666−670.
12 Moon YJ, Baek KA, Sung CK. 2001. Characterization of biological from over ripened kimchi. Korean J. Food Nure. 14: 512−520.
13 Natio H, Kawakami A, Imamta T. 1972. In vivo formation of phosphopeptide with Ca-binding property in the small intestinal tract of the rat fed on casein. Agricult. Biological Chem. 36: 409−415.   DOI
14 Ryu JY, Lee HS, Rhee HS. 1984. Changes of organic acids and volatile flavor compounds in kimchi fermented with different ingredients. Korean J. Food Sci. Technol. 16: 16−174.
15 Shin KS, Chae OH, Park IC, Hong SI, Choe TB. 1998. Antitumor effects of mice fed with cell lysates of Lactobacillus plantarum isolated from kimchi. Korean J. Biotechnol. Bioeng. 13: 357−363.
16 Shin DH, Kim MS, Han JS, Lim DK, Bak WS. 1996. Changes of chemical composition and microflora in commercial kimchi. Korean J. Food Sci. Technol. 28: 137−145.
17 Thompson JD, Higgins DG, Gibson TJ. 1994. Improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalies and weight matrix choice. Nucleic Acids Res. 22: 4673−4680.   DOI
18 USA. 2008. Health magazine. Feb. 1.
19 Yoo HS, Park JK, Jung BJ, Noh SC, Choi IH, Jung HJ, et al. 2013. Potential risk assessment of cardiovascular disease in low calcium-score. J. Korean Soc. Radiol. 7: 369−376.   DOI
20 Yoon JH, Lee ST, Park YH. 1996. Inter-and intraspecific phylogenetic analysis of the genus Nocardioides and related taxa based on 16S rDNA sequences. Int. J. Syst. Bacteril. 48: 187−194.
21 Bae JW, Rhee SK, Park JR, Chung WH, Nam YD, Lee I, et al. 2005. Development and evaluation of genomeprobing microarrays for monitoring lactic acid bacteria. Appl Environ Microbiol. 71: 8825−8835.   DOI
22 Beynon RJ, Bond JS. 1989. Proteolytic enzymes: A practical approach : Edited by Beynon RJ and Bond JS. Oxford University Press. 259.
23 Chae OH, Shin KS, Chung HW, Choe TB. 1998. Immunostimulation effects of mice fed with cell lysate of Lactobacillus plantarum isolaed fron kimchi. Korean J. Biotechnol. Bioeng. 13: 424−430.
24 Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of kimchi [Korean fermented vegetable product). Crit. Rev. Food Sci. Nutr. 34: 175−203.   DOI
25 Cho YH, Oh SJ. 2010. Casein Phosphopeptide (CPP)-producing activity and proteolytic ability by some lactic acid bacteria. Korean J. Food Sci. Ani. Resour. 30: 443−448.   DOI
26 Choi MJ. 2013. Bone health and calcium, vitamin D, potassium : shortfall nutrients in korean. Korean J. Obes. 22: 129−136.   DOI
27 Codex. 2001. Codex : alimentarius Commission Codex standard for kimchi. Codex stan 223.
28 Han JS, Suh BS. 1989. The effect of capsaicin on the components and sensory properties of kimchi during fermentation. Resour. Res. 8: 131−141.
29 Jang SY, Jeong YJ. 2013. Calcium ionization characteristics and in vitro bioavailability derived from natural calcium sources. J. Korean Soc. Food Sci. Nutr. 42: 497−504.   DOI