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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Seaweed Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Korean Traditional Foods

전통식품 유래 유산균의 해조류 발효 및 Probiotic 특성

  • Kim, Jin-Hak (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Park, La-Young (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science & Technology, Catholic University of Daegu)
  • 김진학 (대구가톨릭대학교 식품공학과) ;
  • 박나영 (대구가톨릭대학교 식품공학과) ;
  • 이신호 (대구가톨릭대학교 식품공학과)
  • Received : 2016.05.30
  • Accepted : 2016.08.02
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Lactic acid bacteria showing alginate-degrading and cellulolytic activity were isolated and identified as a starter for seaweed fermentation. A total of 331 strains of lactic acid bacteria isolated from various Korean traditional foods, such as Kimchi, Jeotgal, and Makgeolli, were examined alginate-degrading and cellulolytic activity by the plate assay method. Six strains showed strong alginate-degrading and cellulolytic activity among the isolated 331 strains. Among these six strains, four strains (strain No. 162, 164, 192, and 196) showed probiotic properties (antimicrobial activity, tolerance to simulated gastric juice, artificial bile acid, and NaCl). No. 192 strain (Gram-positive cocci, catalase negative, and homofermentative) showed the best probiotic properties among selected strains and was identified as Enterococcus faecium by 16S rRNA sequencing. Strain No. 192 (E. faecium) showed the best growth and antioxidative activity during seaweed (sea mustard and sea tangle) fermentation for 72 h at $37^{\circ}C$ among the four selected strains.

해조류의 발효가 가능하고 probiotic 특성이 우수한 유산균을 분리 선발한 후 이들의 미역과 다시마 발효능을 검토하였다. 미역 및 다시마 발효가 가능한 균주를 김치 젓갈, 된장으로부터 331 균주를 순수 분리하여 해조류 구성 다당(alginate, cellulose) 분해능, 균의 생육, 항균 활성 등을 비교 검토한 결과 4균주(stain No. 162, 164, 192, 196)가 우수하였다. 선발 균주 모두 인공위액, 인공담즙액, NaCl에 높은 생존율을 나타내었고 이들 4균주 중 No. 192가 가장 우수하였으며 Enterococcus faecium으로 동정되었다. 미역과 다시마를 이용하여 선발 유산균을 배양한 결과 No. 192 균주가 발효특성이 가장 양호하였으며, No. 162, 164, 196 균주도 양호하였다. 선발 유산균을 이용한 미역과 다시마에서 성장이 가능하였으며 발효 후 미역과 다시마 발효물의 항산화 활성이 증진되었다.

Keywords

References

  1. Kim YY, Lee KW, Kim GB, Cho YJ. 2000. Studies on physiochemical and biological properties of depolymerized alginate from sea tangle, Laminaria japonicus by heating hydrolysis; Excretion effects of cholesterol, glucose and cadmium (Cd) in rats. J Korean Fish Soc 33: 393-398.
  2. Lee HA, Lee SS, Shin HK. 1994. Effect of dietary fiber source on the composition of intestinal microflora in rats. Korean J Nutr 27: 988-995.
  3. Huang HL, Wang BG. 2004. Antioxidant capacity and lipophilic content of seaweeds collected from the Qingdao coastline. J Agric Food Chem 52: 4993-4997. https://doi.org/10.1021/jf049575w
  4. Cho YJ, Bang MA. 2004. Effects of dietary seaweeds on blood glucose, lipid and glutathione enzymes in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 33: 987-994. https://doi.org/10.3746/jkfn.2004.33.6.987
  5. Jung BM, Ahn CB, Kang SJ, Park JH, Chung DH. 2001. Effects of Hijikia fusiforme extracts on lipid metabolism and liver antioxidative enzyme activities in triton-induced hyperlipidemic rats. J Korean Soc Food Sci Nutr 30: 1184-1189.
  6. Cho KJ, Lee YS, Ryu BH. 1990. Antitumor effect and immunology activity of seaweeds toward sarcoma-180. Bull Korean Fish Soc 23: 345-352.
  7. Yoon JA, Yu KW, Jun WJ, Cho HY, Son YS, Yang HC. 2000. Screening of anticoagulant activity in the extracts of edible seaweeds and optimization of extraction condition. J Korean Soc Food Sci Nutr 29: 1098-1106.
  8. Girard JP, Marion C, Liutkus M, Boucard M, Rechencq E, Vidal JP, Rossi JC. 1988. Hypotensive constituents of marine algae; 1. Pharmacological studies of laminine. Planta Med 54: 193-196. https://doi.org/10.1055/s-2006-962401
  9. Cha SH, Ahn GN, Heo SJ, Kim KN, Lee KW, Song CB, Cho SK, Jeon YJ. 2006. Screening of extract from marine green and brown algae in Jeju for potential marine angiotensin-I converting enzyme (ACE) inhibitory activity. J Korean Soc Food Sci Nutr 35: 307-214. https://doi.org/10.3746/jkfn.2006.35.3.307
  10. Kim YY, Cho YJ. 2001. Studies on physicochemical and biological properties of depolymerized alginate from sea tangle, Laminaria japonicus by thermal decomposition; 6. Effects of depolymerized alginate on fecal microflora in rats. J Korean Fish Soc 34: 77-83.
  11. Kim JH, Kim YH, Kim SK, Kim BW, Nam SW. 2011. Properties and industrial applications of seaweed polysaccharides- degrading enzymes from the marine microorganisms. Korean J Microbiol Biotechnol 39: 189-199.
  12. Mohammadi R, Sohrabvandi S, Mortazavian AM. 2012. The starter culture characteristics of probiotic microorganisms in fermented milks. Eng Life Sci 12: 399-409. https://doi.org/10.1002/elsc.201100125
  13. Ouwehand AC, Salminen S, Isolauri E. 2002. Probiotics: an overview of beneficial effects. Antonie Van Leeuwenhoek 82: 279-289. https://doi.org/10.1023/A:1020620607611
  14. Leahy SC, Higgins DG, Fitzgerald GF, van Sinderen D. 2005. Getting better with bifidobacteria. J Appl Microbiol 98: 1303-1315. https://doi.org/10.1111/j.1365-2672.2005.02600.x
  15. de Vrese M, Schrezenmeir J. 2008. Probiotics, prebiotics, and synbiotics. In Food Biotechnology. Stahl U, Donalies UEB, Nevoigt E, eds. Springer-Verlag, Berlin Heidelberg, Germany. Vol 111, p 1-66.
  16. Jonganurakkun B, Wang Q, Xu SH, Tada Y, Minamida K, Yasokawa D, Sugi M, Hara H, Asano K. 2008. Pediococcus pentosaceus NB-17 for probiotic use. J Biosci Bioeng 106: 69-73. https://doi.org/10.1263/jbb.106.69
  17. Kim CH, Lee SH. 2011. Isolation of Bacillus subtilis CK-2 hydrolysing various organic materials. J Life Sci 21: 1716-1720. https://doi.org/10.5352/JLS.2011.21.12.1716
  18. Lee JH, Lee EY. 2003. Isolation of alginate-degrading marine bacteria and characterization of alginase. J Life Sci 13: 718-722. https://doi.org/10.5352/JLS.2003.13.5.718
  19. Kobayashi Y, Toyama K, Terashima T. 1974. Tolerance of a multiple antibiotic resistant strain, Lactobacillus casei PSR 3002, to artificial digestive fluids. Nihon Saikingaku Zasshi 29: 691-697. https://doi.org/10.3412/jsb.29.691
  20. Lee SH, No MJ. 1997. Viability in artificial gastric and bile juice and antimicrobial activity of some lactic acid bacteria isolated from Kimchi. Korean J Appl Microbiol Biotechnol 25: 617-622.
  21. Zhang Y, Xu J, Yuan Z, Xu H, Yu Q. 2010. Artificial neural network-genetic algorithm based optimization for the immobilization of cellulase on the smart polymer Eudragit L-100. Bioresour Technol 101: 3153-3158. https://doi.org/10.1016/j.biortech.2009.12.080
  22. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  23. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-249.
  24. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radial cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  25. Fisher FG, Dorfel H. 1955. The polyuronic acids of brown algae. Hoppe Seylers Z Physiol Chem 302: 186-203. https://doi.org/10.1515/bchm2.1955.302.1-2.186
  26. Saarela M, Mogensen G, Fonden R, Matto J, Mattila-Sandholm T. 2000. Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84: 197-215. https://doi.org/10.1016/S0168-1656(00)00375-8
  27. Gilliland SE. 1979. Beneficial interrelationships between certain microorganisms and humans: Candidate microorganisms for use as dietary adjuncts. J Food Prot 42: 164-167. https://doi.org/10.4315/0362-028X-42.2.164
  28. MacGregor GA. 1997. Salt-more adverse effects. Am J Hypertens 10: 37S-41S. https://doi.org/10.1016/S0895-7061(97)00072-1
  29. Gupta S, Abu-Ghannam N, Scannell AGM. 2011. Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds. Food Bioprod Process 89: 346-355. https://doi.org/10.1016/j.fbp.2010.10.001
  30. Kim BM, Jun JY, Park YB, Jeong IH. 2006. Antioxidative activity of methanolic extracts from seaweeds. J Korean Soc Food Sci Nutr 35: 1097-1101. https://doi.org/10.3746/jkfn.2006.35.8.1097

Cited by

  1. Probiotic 유산균 발효에 의한 다시마(Saccharina japonica) 추출액의 항산화 활성 vol.53, pp.3, 2016, https://doi.org/10.5657/kfas.2020.0361