Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial and ACE Inhibitory Activities of Citrus unshiu Fermented with Lactic Acid Bacteria

감귤 유산균 발효물의 항균 활성과 ACE 저해능

  • Choi, So-Yeon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Si-Kyung (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Youn, Un-Young (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kang, Dae-Ook (Department of Bio Health Science, Changwon National University) ;
  • Choi, Nack-Shick (Department of Bio Health Science, Changwon National University) ;
  • Mun, Mi-Sun (Jeju Dama Co., Ltd.) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • Received : 2015.03.10
  • Accepted : 2015.05.26
  • Published : 2015.07.31
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Abstract

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.

고품질 감귤 가공품 개발을 위하여 감귤에 7종의 유산균을 각각 접종하여 10일간 배양하면서 0, 3, 5, 7, 10일째의 발효물의 생리활성을 분석하였다. 병원성 미생물에 대한 감귤 발효물의 항균 활성을 측정한 결과 김치에서 분리한 유산균인 CL-1과 CL-2의 발효물이 발효기간이 길어질수록 강한 항균 활성이 나타났다. 또한 각 감귤 발효물의 항고혈압 활성을 ACE 저해능으로 분석하였을 때 CL-1과 CL-2의 발효물이 발효기간이 길수록 높은 활성을 나타내었다. CL-1과 CL-2 균주를 16S rRNA gene의 구조로 분자계통학적 유연관계를 파악한 결과 각각 Pediococcus acidilactici 및 Lactobacillus sakei와 99% 이상의 상동성을 가지는 것을 확인할 수 있었다. 이상의 결과는 감귤을 P. acidilactici와 Lac. sakei로 발효하여 항균력과 항고혈압능이 증진된 가공품의 제조에 활용이 가능함을 시사한다.

Keywords

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