Studies on Physiological Activity of Bacillus subtilis JM-3 Isolated from Anchovy Sauce

멸치액젓으로부터 분리한 Bacillus subtilis JM-3의 생리활성기능에 관한 연구

  • Published : 2003.08.01

Abstract

In previous paper, we isolated the bacteria, Bacillus subtilis JM-3, with proteolytic and fibrinolytic activity for candidate microorganisms that have rapid fermenting and physiological functions from anchovy sauce. This study was carried out to search physiological functions of Bacillus subtilis JM-3, such as antimicrobial, antioxidative, antimutagenic, angiotensin-converting enzyme inhibition, and anticarcinogenic activity in vitro. The cell free culture of Bacillus subtilis JM-3 showed strong antibacterial activity against Listeria monocytogenes, antioxidative activity with 87% of inhibition rate against linoleic acid, 50% of antimutagenic activity against N-nitrosodimethylamine and N-nitrosomorpholine, and 88.9% of growth inhibition rate against SNU-1 cell line (stomach cancer cell of human). However, Bacillus subtilis JM-3 did not show angiotensin-converting enzyme inhibition activity.

Keywords

Bacillus subtilis JM-3;antimicrobial activity;antioxidative activity;antimutagenic activity;anticarcinogenic activity

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