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http://dx.doi.org/10.3746/jkfn.2002.31.1.001

Changes of Lectin Activity of Kidney Beans by floating and Fermentation  

유수연 (서울여자대학교 자연과학부)
임지영 (서울여자대학교 자연과학부)
박양호 (예일 비알엠)
서경범 (예일 비알엠)
박원봉 (서울여자대학교 자연과학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.1, 2002 , pp. 1-6 More about this Journal
Abstract
Synthesis of new active protein was investigated by heat-treatment and fermentation of kidney beans with Bacillus subtilis ATCC 51189. The amount of water-soluble protein in raw kidney bean (raw protein, RP) was greatly reduced by heating (heated protein, HP) and several new amino acids were synthesized by fermentation. The molecular weights of proteins determined by SDS-PAGE were 118 kDa for RP and a new band of 18.0 kDa For protein (fermented protein, FP) in kidney beans heated and fermented with B. subtilis ATCC 51189. Hemagglutinating activities of RP, HP and FP were 128 HU, 4 HU and 32 HU respectively. Both of RP and FP showed anticancer activity against stomach cancer cell line (SNU-1) at 50 $\mu\textrm{g}$g/mL and lymphocyte stimulating activity at 1 $\mu\textrm{g}$/mL, and stimulated PBMC to secrete IFN-${\gamma}$ and IL-12. However, HP did not show any kinds of activities. Taken together, these results suggested that lectin in kidney beans was destroyed by heating, hut new active lectin-like Protein was derived by fermentation with B. subtilis ATCC 51189.
Keywords
kidney bean; lectin; fermentation; anticancer; cytokine; Bacillus subtilis ATCC 51189;
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