Fibrinolytic and Immunostimulating Activities of Bacillus spp. Strains Isolated from Chungkuk-jang

청국장에서 분리한 Bacillus spp. 균주의 혈전용해능 및 면역증강활성

  • Chang, Jin-Hee (Traditional Food Research Division, Korea Food Research Institute) ;
  • Shim, Youn-Young (Graduate School of Biotech., Korea University) ;
  • Kim, Seung-Ho (Traditional Food Research Division, Korea Food Research Institute) ;
  • Chee, Kyoo-Man (Graduate School of Biotech., Korea University) ;
  • Cha, Seong-Kwan (Traditional Food Research Division, Korea Food Research Institute)
  • Published : 2005.04.30

Abstract

To make Chungkuk-jang with enhanced fibrinolytic and immunostimulating activities, 220 strains isolated from Chungkuk-jangs were tested, and 13 Bacillus strains with excellent proteolytic and polysaccharide-producing activities were selected and tested for their fibrinolytic and immunostimulating activities using fibrin plate method and RAW 264.7 cell line, respectively. To assess macrophage activation, contents of cytokines such as tumor necrosis factor ($TNF-{\alpha}$) and $interleukin-1{\alpha}$ and nitric oxide were measured. Three strains showing highest fibrinolytic and immunostimulating activities were identified as Bacillus licheniformis (CHKJ 1249, 1326) and Bacillus subtilis (CHKJ 1339).

Keywords

Chungkuk-jang;fibrinolytic activity;immunostimulating activities;Bacillus strain

References

  1. Lee JJ, Cho CH, Kim JY, Kee DS, Kim HB. Antioxidant activity of substances extracted by alcohol from Chungkukjang powder. Korean J. Microbiol. 37: 177-181 (2001)
  2. Ding AJ, Nathan CF, Stuehr DJ. Release of reactive nitrogenintermediate and reactive oxygen intermediates from mouse peritoneal macrophages: Comparison of activating cytokines and evidence for independent production. J. Immunol. 144: 2407-2413 (1988)
  3. SAS Institute, Inc. SAS User's Guide, Statistical Analysis Systerns Institute, Cary, NC, USA (1996)
  4. Kil JO, Kim GN, Park IS. Production and characterization of fibrinolytic enzyme: optimal condition for production of the enzyme from Bacillus sp. KP-6408 isolated from Chungkookjang, Korean J. Food Sci. Nutr. 27: 51-56 (1998)
  5. Kang SM, Lee CS, Yoo CK, Seo WS. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from Chung Guk lang. Korean J. Microbiol. Biotechnol. 26: 507-514 (1998)
  6. Dong W, Azcona-Olivera Jl, Brooks KH, Linz JF, Pestka JJ. Elevated gene expression and production of interleukins 2, 4, 5 and 6 during exposure to vomitoxin (deoxynivalenol) and cyclogeximide in the EL-4 thymoma. Toxicol. Appl. Phannacol. 127: 282-190 (1994) https://doi.org/10.1006/taap.1994.1163
  7. Kim IJ, Kim HK, Chung JH, Jeong YK, Ryu CH. Study of functional Chungkukjang contain fibrinolytic enzyme. Korean J. Life Sci. 12: 357-362 (2002) https://doi.org/10.5352/JLS.2002.12.3.357
  8. Choi UK, Ji WD, Chung YG. Characteristics of Chungkukjang produced by Bacillus subtilis DC-2. J. Korean Soc. Food Sci. Nutr. 27: 846-851 (1998)
  9. Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 Chungkukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)
  10. Youn HK, Choi HS, Hur SH, Hong JH. Antimicrobial activities of viscous substance from Chungkukjang fermented with different Bacillus spp. J. Fd. Hyg. Safety 16: 188-193 (2001)
  11. Park WJ, Park HY, Yoo JH, Rhee MS. Effect of Artmisia aasiatica Nakai extract on the flavor of Chungkukjang. Food Eng. Prog. 5: 115-124(2001)
  12. Han MD, Lee JW, Jeong H, Kim YS, Ra SJ, Yoon KH. Nitric oxide, TNF-${\alpha}$:, and TNF-${\beta}$ formation of Rat Kuffer cell activated by the -${\beta}$ -glucan from Ganoderma lucidum. Korean J. Appl. Microbiol. Biotechnol. 27: 28-34 (1999)
  13. Murakami H, Kaminogawa S. Food and Life Body Defence. Hanrimwon Publ. Co., Seoul, Korea (1996)
  14. Shon MY, Seo KI, Park SK, Cho YS, Sung NJ. Some biological activities and isoflavone content of Chungkukjang prepared with black beans and Bacillus strains. J. Korean Soc. Food Sci. Nutr. 30: 662-667 (2001)
  15. MacFaddin JF. Biochemical Tests for Identification of Medical Bacteria. 2nd ed. Williams and Wilkins, USA (1980)
  16. Kim YT, Kim WK, Oh HI. Screening and identification of the fibrinolyic bacterial strain from Chungkukjang, Korean J. Appl. Microbiol. Biotechnol. 23: 1-5 (1995)
  17. Son DH, Kwon OJ, Ji WD, Choi UK, Kwon OJ, Lee EJ, Cho YJ, Cha WS, Chung YG. The quality changes of Chungkukjang prepared by Bacillus sp. CS-17 during fermentation time. J. Korean Soc. Agric. Chem. Biotechnol. 43: 1-6 (2000)
  18. Cappuccino JG, Sherman N. Microbiology, a Laboratory Manual. 2nd ed. Benjamin Commings. USA. pp. 31-35 (1987)
  19. Cho YJ. Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. Production and separation of anti-hypertensive peptide during Chungkukjang fermentation with Bacillus subtilis CH-1023. J. Korean Soc. Agric. Chem. Biotechnol. 43: 247-252 (2000)
  20. In JP, Lee SK, Ahn BK, Chung IM, Jang CH. Flavor improvement of Chungkukjang by addition of Yucca (Yucca shidigera) extract. Korean J. Food Sci. Technol. 34: 57-64 (2002)
  21. Astrup TS, Mullertz. The fibrin plate method for estimating fibrinolytic activity. Arch. Biochim. Biophys. 40: 346-351 (1991)