오이김치에서 분리한 유산균, 락토바실러스 플란타룸 HFI64가 생산하는 비단백성 항균물질에 관한 연구 : Non-proteinaceous antimicrobial substances produced by Lactobacillus plantarum HFI64 from traditional Korean fermented food, Cucumber Kimchi원문보기
항균물질을 생산하는 유산균을 다양한 김치로부터 분리하여 그 중 가장 항균활성의 범위가 넓고 그 활성이 높게 나타나는 균주을 선택하여 잠정적으로 Lactobacillus plantarum로 동정하였다. 분리 균주가 생산하는 항균물질은 Gram 양성 세균과 Gram 음성세균에 대해 넓은 항균 범위를 나타내었다. 본 항균물질은 여러 단백질 분해효소와 catalase에 의해 항균활성이 소실되지 않았으며 100℃, 30분과 121℃, 15분 동안의 열처리에도 안정하였다. 본 항균물질의 정제는 ethylacetate를 1 : 1로 혼합한 용매를 이용한 분획, silica gel ...
항균물질을 생산하는 유산균을 다양한 김치로부터 분리하여 그 중 가장 항균활성의 범위가 넓고 그 활성이 높게 나타나는 균주을 선택하여 잠정적으로 Lactobacillus plantarum로 동정하였다. 분리 균주가 생산하는 항균물질은 Gram 양성 세균과 Gram 음성세균에 대해 넓은 항균 범위를 나타내었다. 본 항균물질은 여러 단백질 분해효소와 catalase에 의해 항균활성이 소실되지 않았으며 100℃, 30분과 121℃, 15분 동안의 열처리에도 안정하였다. 본 항균물질의 정제는 ethylacetate를 1 : 1로 혼합한 용매를 이용한 분획, silica gel column chromatography, Thin layer chromatography를 단계적으로 수행하여 active fraction 를 band 1과 band 2에 걸쳐서 bioautography로 확인하였다. Lactbacillus plantarum HFI64에서 생성되는 항균물질은 위의 실험들을 근거로 하여 유산균의 항균물질로 널리 연구되어져 알려진 박테리오신은 아닌 것으로 판단되며 열에 안정하고 pH가 낮은 저분자성 항균물질로 추정되어진다.
항균물질을 생산하는 유산균을 다양한 김치로부터 분리하여 그 중 가장 항균활성의 범위가 넓고 그 활성이 높게 나타나는 균주을 선택하여 잠정적으로 Lactobacillus plantarum로 동정하였다. 분리 균주가 생산하는 항균물질은 Gram 양성 세균과 Gram 음성세균에 대해 넓은 항균 범위를 나타내었다. 본 항균물질은 여러 단백질 분해효소와 catalase에 의해 항균활성이 소실되지 않았으며 100℃, 30분과 121℃, 15분 동안의 열처리에도 안정하였다. 본 항균물질의 정제는 ethylacetate를 1 : 1로 혼합한 용매를 이용한 분획, silica gel column chromatography, Thin layer chromatography를 단계적으로 수행하여 active fraction 를 band 1과 band 2에 걸쳐서 bioautography로 확인하였다. Lactbacillus plantarum HFI64에서 생성되는 항균물질은 위의 실험들을 근거로 하여 유산균의 항균물질로 널리 연구되어져 알려진 박테리오신은 아닌 것으로 판단되며 열에 안정하고 pH가 낮은 저분자성 항균물질로 추정되어진다.
Thirty four lactic acid bacteria isolates were isolated from various Kimchi like Yeulmu Kchi, Buchu Kimchi and cucumber Kimchi. One of them from cucumber Kimchi showed broad antimicrobial activity against Gram positive and Gram negative bacteria. The selected strain was identified to species Lactoba...
Thirty four lactic acid bacteria isolates were isolated from various Kimchi like Yeulmu Kchi, Buchu Kimchi and cucumber Kimchi. One of them from cucumber Kimchi showed broad antimicrobial activity against Gram positive and Gram negative bacteria. The selected strain was identified to species Lactobacillus plantarum by determination of morphological, cultural, physiological and biochemical characteristics using API 50 CHL, RAPD-PCR analysis and species-specific PCR. It was found to inhibit a range of Gram-positive bacteria such as Lactobacillus acidophilus, Lactobacillus crispatus, Streptococcus mutans, Enterococcus facium, Listeria monocytogenes and so on, and gram-negative bacteria such as Escherichia coli. Spent culture supernatant (SCS) of the Lactobacillus plantarum HFI64 was heat-stable (100℃ for 30 min and 121℃ for 15 min) and activated by proteolytic enzymes, α-cymotrypsin, trypsin, papain, proteinase K, pepsin and so on. It was observed that it was resistant to catalase, lipase, α-amylase and organic solvent - ethyl acetate. Also, it was found that it retained its biological activity after exposure to pH 2 and 4 but pH 7. A survey of non-proteinaceous antimicrobial compounds produced by Lactobacillus plantarum HFI64 was performed by ethyl acetate extraction, silica gel column chromatography and thin layer chromatography. The active fractions were concentrated and showed two bands on silica plates after TLC. The antimicrobial activity was checked by bioautography. However, the chemical identity of the antimicrobial compound(s) remained unknown. It needs more surveys by LC-MS.
Thirty four lactic acid bacteria isolates were isolated from various Kimchi like Yeulmu Kchi, Buchu Kimchi and cucumber Kimchi. One of them from cucumber Kimchi showed broad antimicrobial activity against Gram positive and Gram negative bacteria. The selected strain was identified to species Lactobacillus plantarum by determination of morphological, cultural, physiological and biochemical characteristics using API 50 CHL, RAPD-PCR analysis and species-specific PCR. It was found to inhibit a range of Gram-positive bacteria such as Lactobacillus acidophilus, Lactobacillus crispatus, Streptococcus mutans, Enterococcus facium, Listeria monocytogenes and so on, and gram-negative bacteria such as Escherichia coli. Spent culture supernatant (SCS) of the Lactobacillus plantarum HFI64 was heat-stable (100℃ for 30 min and 121℃ for 15 min) and activated by proteolytic enzymes, α-cymotrypsin, trypsin, papain, proteinase K, pepsin and so on. It was observed that it was resistant to catalase, lipase, α-amylase and organic solvent - ethyl acetate. Also, it was found that it retained its biological activity after exposure to pH 2 and 4 but pH 7. A survey of non-proteinaceous antimicrobial compounds produced by Lactobacillus plantarum HFI64 was performed by ethyl acetate extraction, silica gel column chromatography and thin layer chromatography. The active fractions were concentrated and showed two bands on silica plates after TLC. The antimicrobial activity was checked by bioautography. However, the chemical identity of the antimicrobial compound(s) remained unknown. It needs more surveys by LC-MS.
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