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http://dx.doi.org/10.5352/JLS.2004.14.3.501

Isolation and Characterization of Chitinoloytic Strain, Bacillus atrophaeus CJ-3.  

고보경 (신라대학교 식품영양학과)
최인순 (신라대학교 생물과학과)
이상현 (신라대학교 생명공학과)
임채오 (경상대학교 응용생명과학부)
이성호 (경상대학교 응용생명과학부)
갈상완 (진주산업대학교 미생물공학과)
최영주 (신라대학교 식품영양학과)
Publication Information
Journal of Life Science / v.14, no.3, 2004 , pp. 501-508 More about this Journal
Abstract
A bacterial strain CJ-3 which produced chitinase was isolated from Korean traditional soy sauce. Using 16S rDNA analysis, the strain CJ-3 was identified as Bacillus atrophaeus. The approximate molecular weight of the putative chitinase enzyme was 31.0 kDa and the enzyme activity was remarkably induced by addition of colloidal chitin (0.5, 1.0, 2.0%). The antioxidant activity was increased 53% by the browning reaction products of B. atrophneus CJ-3. Escherichia. coli lipopolysaccharides (LPS)-induced production of nitric oxide(NO) was reduced up to 45% by the browning reaction product in RAW264.7 macrophage. Inhibition of cell viability in the presence of LPS was recovered to normal level by the browning reaction product. These results suggest that browning reaction of B. atrophaeus CJ-3 plays an important role for activation of immune system. B. atrophaeus CJ-3 exhibited optimum temperature and pH of 37$^{\circ}C$ and pH 7.0∼8.0, respectively. The major intracelluar free amino acid was determined to be glutamate.
Keywords
chitinase; antioxidant activity; NO activity; MTT assay;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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