한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

멸치액젓으로부터 분리한 Bacillus subtilis JM-3의 생리활성기능에 관한 연구

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

  • 이상수 (한국화학시험연구원) ;
  • 김상무 (강릉대학교 해양생명공학부) ;
  • 신일식 (강릉대학교 해양생명공학부)
  • Lee, Sang-Soo (Korea Testing and Research Institute for Chemical Industry) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 발행 : 2003.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

속성 발효 및 기능성 멸치액젓의 제조에 사용할 수 있는 미생물 starter의 개발을 목적으로 전보에서 분리한 단백질 분해활성 및 혈전용해활성이 가장 우수했던 B. subtilis JM-3는 저온성 병원성 세균인 Listeria monocytogenes에 대한 항균활성이 가장 강하였으며, linoleic acid의 자동산화를 80%이상 억제하는 항산화활성을 나타내었다. 그리고 N-nitroso compound인 NDMA 및 NMO에 대하여서는 약 50%의 변이억제활성을 나타내었으며, SNU-1(사람의 위암세포)에 대하여 배양 원액 $20\;{\mu}L$를 첨가한 경우 88.9%의 높은 성장 억제율을 나타내어 기능성 멸치액젓 제조용 starter로서의 가능성이 확인되었으며, 앞으로 본 균주의 기능성 멸치액젓 starter로서의 이용을 극대화하기 위하여서는 돌연변이에 의한 호염성 변이주의 유전적 육종이나 형질 전환 방법 등을 응용한 호염성 미생물과의 접목을 통한 내염성 균주의 개발도 필요할 것으로 여겨진다.

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.

키워드

참고문헌

  1. Lee, Y.J., Cho, Y.J., Son, K.M. and Choi, C. Characterization of alkaline protease produced by Bacillus sp. CW-1121. Korean J. Biotecnol. Bioeng. 24: 537-542 (1991)
  2. KNSO. A Study of Cause of Death for 1999. Korean National Statistical Office, Seoul, Korea (2000)
  3. Kim, T.H., Park, S.H, Lee, D.S., Kwon, T.K., Kim, J.K. and Hong, S.D. Properties of alkaline protease produced by an alkalophilic Bacillus sp. Korean J. Appl. Microbiol. Biotechnol. 18: 159-164 (1990)
  4. Kim, J.K. and Kim, S.D. Genetic breeding of Korean soybean paste-fermenting Bacillus sp. by UV mutation. J. Korean Agric. Chem. Soc. 32: 148-153 (1999)
  5. Kim, Z.U. and Cho, S.H. A study on the manufacturing of soysauce by the combined use of Aspergillus sojae and Bacillus subtilis. J. Korean Agric. Chem. 18: 1-9 (1975)
  6. Lee, S.S., Kim, S.M., Park, W.Y., Kim, H.Y. and Shin, I.S. Studies on proteolytic and fibrionolytic activity of Bacillus subtilis JM-3 isolated from anchovy sauce. Korean J. Food Sci. Technol. 34: 283-289 (2002)
  7. Hayase, F. and Kato, H. Antioxidative components of sweet potam. Nutr. Sci. 30: 37-41 (1984)
  8. Hayatsu, H. A Manual for Antimutagenic Test, p. 15. Gwangcheon Pub. Co., Tokyo, Japan (1990)
  9. Cheung, H.S. and Chehman, D.W. Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1647 (1971) https://doi.org/10.1016/0006-2952(71)90292-9
  10. Daeschel, M.A. Applications and Interactions of Bacteriocin from Lactic Acid Bacteria in Foods and Beverages. Elsevier, New York, USA (1993)
  11. Mah, J.H., Kim, K.S., Park, J.H., Byun, M.W, Kim, Y.B. and Hwang., H.J. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from kimchi. J. Microbiol. Biotechnol. 11: 577-584 (2001)
  12. Choi, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. Antioxidative activity of browning products fractionated from fermented soybean sauce. J. Korean Soc. Food Sci. Nutr. 22: 565-569 (1993)
  13. Choi, U.K., Ji, W.D., Chung, H.C., Choi, D.H. and Chung, Y.G. Optimum condition for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2 with response surface methodology. J. Korean Soc. Food Sci. Nutr. 26: 620-624 (1997)