Browse > Article

Fibrinolytic, Immunostimulating, and Cytotoxic Activities of Microbial Strains Isolated from Kochujang  

Seo, Mi-Young (Korea Food Research Institute)
Kim, Seung-Ho (Korea Food Research Institute)
Lee, Cheol-Ho (Graduate School of Biotechnology, Korea University)
Cha, Seong-Kwan (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.3, 2007 , pp. 315-322 More about this Journal
Abstract
This study was carried out to investigate the functional activities of microorganisms isolated from kochujang, such as fibrinolytic, immunostimulating, and cytotoxical activities, and to apply these microorganisms to kochujang products. Ninety-one microbial strains with proteolytic activity were selected from 294 strains isolated from traditional and commercial kochujang. Three strains (TPP 0014, TPP 6013, and TPP 6015) with high fibrinolytic activity were tested for their immunostimulating and cytotoxical activities. For the assessment of macrophage activation, cytokines such as tumor necrosis factor, $interleukin-1{\alpha}$ and nitrogen oxide were measured with the murine macrophage cell line RAW 264.7. In addition, the cytotoxical activities of the three strains were examined by MTT assay on the colon cancer cell line SNU-C4 and normal cell line CHO-K1. Using an API identifying kit, two of the microbial strains (TPP 0014 and TPP 6015) were identified as Bacillus stearothermophilus and the other strain (TPP 6013) was identified as B. amyloliquefacience.
Keywords
kochujang; fibrinolytic activity; immunostimulating activity; cytotoxical activity; Bacillus strains;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Oh HI, Shon SH, Kim JM. Changes in microflora, and enzyme activities of kochujang prepared with Aspergillus oryzae, Bacillus licheniformis, and Saccharomyces rouxii during fermentation. J. Korean Soc. Food. Sci. Nutr. 29: 357-363 (2000)
2 Oh HI, Park JM. Changes in microflora and enzyme activities of traditional kochujang prepared with a meju of different fermentation period during aging. Korean J. Food Sci. Technol. 29: 1158-1165 (1997)   과학기술학회마을
3 Sumi H, Hamada H, Nakanishi K, Hiratani H. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol. 84: 139-143 (1990)   DOI
4 Kim DH, Lee JS. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 353-360 (2001)   과학기술학회마을
5 Choi JY, Lee TS, Noh BS. Quality characteristic of the kochujang prepared with mixture of meju and koji during fermentation. Korean J. Food Sci. Technol. 32: 125-131 (2000)
6 Lee JM, Jang JH, Oh NS, Han MS. Bacterial distribution of kochujang. Korean J. Food Sci. Technol. 28: 260-266 (1996)   과학기술학회마을
7 Kim WK, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB, Lee SY. Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from chungkookJang. Appl. Environ. Microb. 62: 2482-2488 (1996)
8 Shamash S, Reichert F, Rotshenker S. The cytokine network of Wallerian degeneration: tumor necrosis $factor-{\alpha}$, $interleukin-1{\alpha}$, and $interleikin-1{\beta}$. J. Neurosci. 22: 3052-3060 (2002)   DOI
9 Kim MS, Kim lW, Oh JA, Shin DH. Quality changes of traditional kochujang prepared with different meju and red pepper during fermentation. Korean J. Food Sci. Technol. 30: 924-933 (1998)   과학기술학회마을
10 Seo JH, Jeong YJ, Suh CS. Quality characteristics of apple kochujang prepared with different meju during fermentation. J. Korean Soc. Food. Sci. Nutr. 32: 513-518 (2003)   과학기술학회마을   DOI
11 Murakami H, Kaminogawa S. Food and Life Body Defence. Hanrimwon Publing. Co., Seoul, Korea. p. 130 (1996)
12 Dong W, Azcona-Olivera JI, Brooks KH, Linz JE, Pestka JJ. Elevated gene expression and production of interleukins 2, 4, 5, and 6 during exposure to vomitoxin (deoxynivalenol) and cycloheximide in the EL-4 thymoma. Toxicol. Appl. Phamacol. 127: 282-290 (1994)   DOI   ScienceOn
13 Kim YT, Kim WK, Oh HI. Screening and identification of the fibrinolytic bacterial strain from chungkookjang. Korean J. Appl. Microbiol. Biotechnol. 23: 1-5 (1995)
14 Harrigan WF, McCance ME. Laboratory methods in food and dairy microbiology. Academic Press, New York, NY, USA. p. 12, 67 (1976)
15 Kim YS, Shin DB, Jeong MC, Oh HI, Kang TS. Changes in quality characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 25: 724-729 (1993)   과학기술학회마을
16 Kim DH, Lee JS, Lee SB. Effect of storage conditions on the chemical characteristics of traditional kochujang. Korean J. Food Sci. Technol. 34: 466-471 (2002)   과학기술학회마을
17 Park SJ. Isolation of lactic acid bacteria producing exopolysac-charide from kefir grain and the functionality of exopolysaccha-ride. MS thesis, Yonsei University, Seoul, Korea (2005)
18 Choi NS, Seo SY, Kim SH. Screening of mushrooms having fibrinolytic activity. Korean J. Food Sci. Technol. 31: 553-557 (1999)   과학기술학회마을
19 Astrup TS, Mullertz S. The fibrin plate method for estimating fibrinolytic activity. Arch. Biochim. Biophys. 40: 346-351 (1991)
20 Starkebaum, G. Role of cytokines in rheumatoid arthritis. Sci. Med. 5: 6-13 (1998)
21 Ding AJ, Nathan CF, Stuehr DJ. Release of reactive nitrogen intermediate and reactive oxygen intermediates from mouse peritoneal macrophages: Comparison of activating cytokines and evidence for independent production. J. Immunol. 144: 2407-2413 (1988)
22 Choo JJ. Anti-obesity effects of kochujang in rats fed on a high-fat diet. Korean J. Nutr. 33: 787-793 (2000)
23 Kim SH, Choi Ns, Lee WY, Lee JW, Kim DH. Isolation of Bacillus strains secreting fibrinolytic enzymes from doenjang. Korean J. Microbiol. 34: 87-90 (1998)
24 Jang JH, Shim YY, Kim SH, Chee KM, Cha SK. Fibrinolytic and immunostimulating activity of Bacillus spp. strains isolated from chungkukjang. Korean J. Food Sci. Technol. 37: 255-260 (2005)   과학기술학회마을
25 MacFaddin JF. Biochemical Tests for Identification of Medical Bacteria. 2nd ed. Williams and Wilkins, Baltimore, MD, USA. p. 249 (1980)
26 Im SA, Kim KJ, Lee CK. Immunomodulatory activity of polysac-charides isolated from Salicornia herbacea. Int. Immunopharmacol. 6: 1451-1458 (2006)   DOI   ScienceOn
27 Kim YS, Kwon DJ, Koo MS, Oh HI. Changes in microflora and enzyme activities of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 25: 502-509 (1993)   과학기술학회마을
28 Shin DH, Kim DH, Choi U, Lim MS, An EY. Effect of red pepper varieties on the microflora, enzyme activities and taste components of traditional kochujang during fermentation. J. Korean Soc. Food. Sci. Nutr. 26: 1050-1057(1997)   과학기술학회마을
29 Kim IJ, Kim HK, Chung JH, Ryu CH. Study of functional chungkukjang contain fibrinolytic enzyme. Korean J. Life Sci. 12: 357-362 (2002)   과학기술학회마을   DOI
30 Urban, JL, Shepard, HM, Rothstein, JL, Sugarman, BJ. Tumor necrosis factor: A potent effector molecule for tumor cell killing by activated macrophages. P. Natl. Acad. Sci. USA 83: 5233-5239 (1986)
31 Park KY, Kong KR, Jung KO, Rhee SH. Inhibitory effects of kochujang extracts in the tumor formation and lung metastasis in mice. J. Food Sci. Nutr. 6: 187-191 (2001)