Browse > Article
http://dx.doi.org/10.22424/jdsb.2021.39.2.68

The Effects of Antibacterial Activity of Exopolysaccharide Isolated from Tibetan Mushroom Culture against Foodborne Pathogenic Bacteria: A Preliminary Study  

Kim, Tae-Jin (Center for One Health and College of Veterinary Medicine, Konkuk University)
Seo, Kun-Ho (Center for One Health and College of Veterinary Medicine, Konkuk University)
Chon, Jung-Whan (Center for One Health and College of Veterinary Medicine, Konkuk University)
Jeong, Dongkwan (Department of Food & Nutrition, Kosin University)
Song, Kwang-Young (Center for One Health and College of Veterinary Medicine, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.39, no.2, 2021 , pp. 68-77 More about this Journal
Abstract
This study aimed to evaluate the effects of antibacterial activity of Tibetan mushroom exopolysaccharide against foodborne pathogenic bacteria Staphylococcus aureus 305, Listeria monocytogenes ATCC19114, Escherichia coli O157:H7 ATCC42894 and Escherichia coli O55. The yield of exopolysaccharide isolated from Tibetan mushroom culture was 620 mg/L. The antibacterial activity of exopolysaccharide against foodborne pathogenic bacteria exhibited 15 mm and 12 mm clear zone against S. aureus 305 and L. monocytogenes ATCC 19114, respectively. However, no clear zone was observed against E. coli O157:H7 ATCC 42894 and E. coli O55. In conclusion, exopolysaccharide isolated from Tibetan mushroom culture have the antibacterial activity only against Gram-positive foodborne pathogenic bacteria.
Keywords
Tibetan mushroom grain; antibacterial activity; exopolysaccharide; foodborne pathogenic bacteria; Gram-positive;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Medrano M, Perez PF, Abraham AG. Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors. Int J Food Microbiol. 2008;122:1-7.   DOI
2 Powell JE, Witthuhn RC, Todorov SD, Dicks LMT. Characterization of bacteriocin ST8KF produced by a Kefir isolate Lactobacillus plantarum ST8KF. Int Dairy J. 2007;17:190-198.   DOI
3 Ulusoy BH, Colak H, Hampikyan H, Erkan ME. An in vitro study on the antibacterial effect of Kefir against some food-borne pathogens. Turk Mikrobiyol Cemiy Derg. 2007;37:103-107.
4 Santos A, San Mauro M, Sanchez A, Torres JM, Marquina D. The antimicrobial properties of different strains of Lactobacillus spp. isolated from Kefir. Syst Appl Microbiol. 2003;26:434-437.   DOI
5 Kim DS, Park SK, Kwak HS, Lee KW. Isolation, identification and characterization of lactose non-fermenting yeast from Kefir cultures. Food Sci Resour. 1994;14:175-178.
6 Kim DH, Jeong D, Kim H, Kang IB, Chon JW, Song KY, et al. Antimicrobial activity of Kefir against various food pathogens and spoilage bacteria. Korean J Food Sci Anim Resour. 2016;36:787-790.   DOI
7 Kim DH, Jeong D, Kim H, Seo KH. Modern perspectives on the health benefits of Kefir in next generation sequencing era: improvement of the host gut microbiota. Crit Rev Food Sci Nutr. 2019;59:1782-1793.   DOI
8 Song JO, Kim TJ, Kim YH. Inhibitory effect of rotavirus by exopolysaccharides extracted from Kefir. Korean J Food Sci Anim Resour. 2007;27:538-542.   DOI
9 Song JO, Shin HC, Kim YH. Studies on the anti-rotaviral and anti-bacterial effects of Phellinus linteus mushroom rice. Korean J Food Sci Anim Resour. 2007;27:371-376.   DOI
10 van den Berg D, Robijn GW, Janssen AC, Giuseppin M, Vreeker R, Kamerling JP, et al. Production of a novel extracellular polysaccharide by Lactobacillus sake 0-1 and characterization of the polysaccharide. Appl Environ Microbiol. 1995;61:2840-2844.   DOI
11 Whitfield C. Bacterial extracellular polysaccharides. Can J Microbiol. 1988;34:415-420.   DOI
12 Roberts IS. The biochemistry and genetics of capsular polysaccharide production in bacteria. Annu Rev Microbiol. 1996;50:285-315.   DOI
13 Zakaria Y, Urashima T, Toba T, Mikami M, Ariga H. A polysaccharide produced by Lactococcus lactis subsp. lactis YZ1 isolated from traditional Indonesian milk, 'Dadih'. Milk Sci. 1998;47:17-22.
14 Marshall VM, Cole WM. Methods for making kefir and fermented milks based on Kefir. J Dairy Res. 1985;52:451-456.   DOI
15 Hufford CD, Funderburk MJ, Morgan JM, Robertson LW. Two antimicrobial alkaloids from heartwood of Liriodendron tulipifera L. J Pharm Sci. 1975;64:789-792.   DOI
16 Jang MR, Seo JE, Lee JH, Kim GH. Antibacterial activities of essential oil from Zanthoxylum schinifolium against food-borne pathogens. Korean J Food Cook Sci. 2010;26:206-213.
17 Smitinont T, Tansakul C, Tanasupawat S, Keeratipibul S, Navarini L, Bosco M, et al. Exopolysaccharide-producing lactic acid bacteria strains from traditional Thai fermented foods: isolation, identification and exopolysaccharide characterization. Int J Food Microbiol. 1999;51:105-111.   DOI
18 Chen TH, Wang SY, Chen KN, Liu JR, Chen MJ. Microbiological and chemical properties of Kefir manufactured by entrapped microorganisms isolated from kefir grains. J Dairy Sci. 2009;92:3002-3013.   DOI
19 Bae IH, Huh JW. Isolation of Lactobacillus ssp. producing exopolysaccharide and optimization of its production. Korean J Biotechnol Bioeng. 2002;17:169-175.
20 Xie Y, Zhang H, Liu H, Xiong L, Gao X, Jia H, et al. Hypocholesterolemic effects of Kluyveromyces marxianus M3 isolated from Tibetan mushrooms on diet-induced hypercholesterolemia in rat. Braz J Microbiol. 2015;46:389-395.   DOI
21 Guzel-Seydim ZB, Seydim AC, Greene AK, Bodine AB. Determination of organic acids and volatile flavor substances in Kefir during fermentation. J Food Compos Anal. 2000;13:35-43.   DOI
22 Diniz RO, Garla LK, Schneedorf JM, Carvalho JCT. Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. Pharmacol Res. 2003;47:49-52.   DOI
23 Kim T. Studies on the effects of exopolysaccharide isolated from Tibetan mushroom culture against food-borne pathogens and infection of rotavirus [M.S. thesis]. Seoul, Korea: Konkuk University, 2005.
24 Kwon YJ. Studies on the characteristics of fermented milk with Tibet mushroom [M.S. thesis]. Seoul, Korea: Konkuk University, 2003.
25 Kosikowski FY, Mistry VV. Cheese and fermented milk foods. 3rd ed. Great Falls, VA: FV Kosikowski; 1999. p. 61-64.
26 Gao X, Li B. Chemical and microbiological characteristics of Kefir grains and their fermented dairy products: a review. Cogent Food Agric. 2016;2:1272152.
27 Marshall VM, Cowie EN, Moreton RS. Analysis and production of two exopolysaccharides from Lactococcus lactis subsp. cremoris LC330. J Dairy Res. 1995;62:621-628.   DOI
28 Margaritis A, Pace, GW. Microbial polysaccharides. Compr Biotechnol. 1985;3:1005-1044.
29 Liu JR, Wang SY, Chen MJ, Chen HL, Yueh PY, Lin CW. Hypocholesterolaemic effects of milk-Kefir and soyamilk-kefir in cholesterol-fed Hamsters. Br J Nutr. 2006;95:939-946.   DOI
30 Dufresne C. Farnworth E. Tea, Kombucha, and health: a review. Food Res Int. 2000;33:409-421.   DOI
31 de Oliveira Leite AM, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF. Microbiological, technological and therapeutic properties of Kefir: a natural probiotic beverage. Braz J Microbiol. 2013;44:341-349.   DOI
32 Beveridge TJ, Graham LL. Surface layers of bacteria. Microbiol Rev. 1991;55:684-705.   DOI
33 Marquina D, Peres C, Caldas FV, Marques JF, Peinado JM, Spencer-Martins I. Characterization of the yeast population in olive brines. Lett Appl Microbiol. 1992;14:279-283.   DOI
34 Kakisu EJ, Abraham AG, Perez PF, De Antoni GL. Inhibition of Bacillus cereus in milk fermented with Kefir grains. J Food Prot. 2007;70:2613-2616.   DOI
35 Navarini L, Abatangelo A, Bertocchi C, Conti E, Bosco M, Picotti F. Isolation and characterization of the exopolysaccharide produced by Streptococcus thermophilus SFi20. Int J Biol Macromol. 2001;28:219-226.   DOI