[논문]Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice

Seo, Ji Won; Yang, Hee-Jong; Jeong, Su-Ji; Ryu, Myeong Seon; Jeong, Do-Youn

doi:10.11002/kjfp.2020.27.1.46

Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.1, 2020년, pp.46 - 57

Seo, Ji Won , Yang, Hee-Jong , Jeong, Su-Ji , Ryu, Myeong Seon , Jeong, Do-Youn

Abstract ▼ AI-Helper

We attempted to screen lactic acid bacteria having probable safety, antibacterial and antioxidant activities and potential probiotic activity from ‘Meju’, and to improve the functionality of lactic acid-fermented ‘Sikhye’ by producing it using brown rice. We first selected six strains by measuring safety-related indicators such as their antibacterial activity against Bacillus cereus, biogenic amine production, hemolytic properties, and production of harmful substances and enzymes. The antioxidant activity, β-glucosidase activity, and probiotic characteristics of the six selected lactic acid bacteria were measured, and SCML 504 was selected as the final strain to act as a potential starter for manufacturing ‘Sikhye’. SCML 504 was identified as Lactobacillus brevis by 16S rRNA sequencing, and named L. brevis SCML 504 (KCCM 12526P). Finally, we manufactured the lactic acid-fermented ‘Sikhye’ from brown rice using SCML 504, and confirmed the fermentation properties. Functional characterization of the manufactured ‘Sikhye’ indicated that its DPPH radical scavenging and SOD activities were 66.42 and 69.25%, respectively. Free amino acid analysis revealed that the content of γ-aminobutyric acid was increased about two-fold compared to the pre-fermentation level. These findings are expected to be useful for the development of traditional Korean beverages with various functional properties via lactic acid fermentation.

참고문헌 (37)

10.4014/kjmb.1210.10005 Baek CH, Choi JH, Choi HS, Jeong ST, Kim JH, Jeong YJ, Yeo SH. Quality characteristics of brown rice Makgeolli produced under differing conditions. Korean J Microbiol Biotechnol, 41, 168-175 (2013) 10.4014/kjmb.1210.10005

원문보기 상세보기
10.5352/JLS.2012.22.2.251 Bang JH, Shin HJ, Choi HJ, Kim DW, Ahn CS, Jeong YK, Joo WH. Probiotic potential of Lactobacillus isolates. J Life Sci, 22, 251-258 (2012) 10.5352/JLS.2012.22.2.251

원문보기 상세보기
Cho KM, Ahn BY, Seo WT. Lactic acid fermentation of Gamju manufactured using medicinal herb decoction. Korean J Food Sci Technol, 40, 649-655 (2008)
10.3109/08910608909140223 Cole CB, Fuller R, Carter SM. Effect of probiotic supplements of Lactobacillus acidophilus and Bifidobacterium adolescentis 2204 on β-glucosidase and β-glucuronidase activity in the lower gut of rats associated with a human faecal flora. Microb Ecol Health Dis, 2, 223-225 (1989) 10.3109/08910608909140223

상세보기
10.1016/0168-1605(96)00947-6 Enan G, El-Essawy AA, Uyttendaele M, Debevere J. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. Int J Food Microbiology, 30, 189-215 (1996) 10.1016/0168-1605(96)00947-6

상세보기
10.4014/jmb.1501.01006 Eom JS, Song J, Choi HS. Protective effects of a novel probiotic strain of Lactobacillus plantarum JSA22 from traditional fermented soybean food against infection by Salmonella enterica serovar Typhimurium. J Microbiol Biotechnol, 25, 479-497 (2015) 10.4014/jmb.1501.0100625639720

원문보기 상세보기
10.1128/AEM.65.3.1071-1077.1999 Granato D, Perotti F, Masserey I, Rouvet M, Golliard M, Servin A, Brassart D. Cell surface-associated lipoteichoic acid acts as an adhesion factor for attachment of Lactobacillus johnsonii La1 to human enterocyte-like Caco-2 cells. Appl Environ Microbiol, 65, 1071-1077 (1999) 10.1128/AEM.65.3.1071-1077.1999

상세보기
10.1080/089106099435835 Henriksson A, Khaled AKD, Conway PL. Lactobacillus colonization of the gastrointestinal tract of mice after removal of the non-secreting stomach region. Microb Ecol Health Dis, 11, 96-99 (1999) 10.1080/089106099435835

상세보기
10.3839/jabc.2018.036 Hwang CE, Kim SC, Lee JH, Hong SY, Cho KM. Enhanced biological effect of fermented soy-powder milk with Lactobacillus brevis increasing in γ-aminobutyric acid and isoflavone aglycone contents. J Appl Biol Chem, 61, 245-255 (2018) 10.3839/jabc.2018.036

원문보기 상세보기
10.3746/jkfn.2014.43.11.1785 Jeong MS, Ko JY, Song SB, Lee JS, Jung TW, Yoon YH, Oh IS, Woo KS. Physiochemical characteristics of Sikhye (Korean traditional rice beverage) using foxtail millet, proso millet, and sorghum. J Korean Soc Food Sci Nutr, 43, 1785-1790 (2014) 10.3746/jkfn.2014.43.11.1785

원문보기 상세보기
10.3746/jkfn.2014.43.4.550 Jeong SJ, Shin MJ, Jeong SY, Yang HJ, Jeong DY. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J Korean Soc Food Sci Nutr, 43, 550-556 (2014) 10.3746/jkfn.2014.43.4.550

원문보기 상세보기
Jeoun KS, Kim YJ, Park SI. Preparation and characteristics of yogurt from milk added with soy milk and brown rice. Korean J Food Sci Technol, 27, 47-55 (1995)
10.3746/jkfn.2008.37.2.210 Jo SJ, Oh SM, Jang EK, Hwang K, Lee SP. Physiocochemical properties of carrot juice fermented by Leuconostoc mesenteroides SM. J Korean Soc Food Sci Nutr, 37, 210-216 (2008) 10.3746/jkfn.2008.37.2.210

원문보기 상세보기
10.1016/S0168-1605(00)00308-1 Kiers JL, Van Laeken AEA, Rombouts FM, Nout MJR. In vitro digestibility of Bacillus fermented soya bean. Int J Food Microbiol, 60, 163-169 (2000) 10.1016/S0168-1605(00)00308-1

상세보기
10.3746/jkfn.2011.40.6.781 Kim DJ, Oh SK, Yoon MR, Chun AR, Choi IS, Lee DH, Lee JS, Yu KW, Kim YK. The change in biological activities of brown rice and germinated brown rice. J Korean Soc Food Sci Nutr, 40, 781-789 (2011) 10.3746/jkfn.2011.40.6.781

원문보기 상세보기
Kim HH, Park GS, Jeon JR. Quality characteristics and storage properties of Sikhe preparaed with extracts from Hovenia dulcis Thunb. Korean J Food Cookery Sci, 23, 848-857 (2007)
Kim KY, Kim HG, Song BC, Cha CJ. Screening for fermentative microorganisms that grow on brown rice with high amylase and protease activities. Kor J Microbiol, 42, 160-163 (2006)
10.1093/bib/5.2.150 Kumar S, Tamura K, Nei M. MEGA3: Integrated software for molecular evolutionary genetics analysis and sequence alignment. Briefings Bioinf, 5, 150-163 (2004) 10.1093/bib/5.2.150, 15260895

상세보기
10.9721/KJFST.2012.44.5.553 Lee MW, Yi YH. Quality characteristics of Sikhye prepared with puffed rice powder during saccharification. Korean J Food Sci Technol, 44, 553-558 (2012) 10.9721/KJFST.2012.44.5.553

원문보기 상세보기
Lim ES. Incubation conditions affecting biogenic amines degradation of probiotic lactic acid bacteria. Korean J Microbiol, 53, 273-285 (2017)
10.1099/00222615-22-4-351 Nanno M, Morotomi M, Takayama H, Kuroshima T, Tanaka R, Mutai M. Mutagenic activation of biliary metabolites of benzo(a)pyrene by B-glucuronidase-positive bacteria in human faeces. J Med Microbiol, 22, 351-355 (1986) 10.1099/00222615-22-4-351, 3795254

상세보기
Park HY, Park SK, Kim BG, Ryu DG, Lim ES, Kim YM. Isolation and characterization of cholesterol-lowering lactic acid bacteria from Kimchi. Korean J Food Sci Technol, 49, 377-382 (2017)
Park KB, Oh SH. Production and characterization of GABA rice yogurt. Food Sci Biotechnol, 14, 518-522 (2005)
Park KY. The nutritional evaluation and antimutagenic and anticancer effects of Kimchi. J Korean Soc Food Nutr, 24, 169-182 (1995)
10.11002/kjfp.2017.24.5.707 Park NY, Lee SH. Fermentative characteristics of yogurt using lactic acid bacteria isolated from Korean traditional fermented food. Korean J Food Preserv, 24, 707-713 (2017) 10.11002/kjfp.2017.24.5.707

원문보기 상세보기
Park SI. Application of green tea powder for Sikhe preparation. Korean J Food Nutr, 19, 227-233 (2006)
Ryu MS, Yang HJ, Jeong SJ, Seo JW, Ha G, Jeong SY, Jeong DY. Characteristic study and optimization of culture conditions for Bacillus amyloliquefaciens SRCM 100731 as probiotic resource for companion animal. Korean J Microbiol, 54, 384-397 (2018)
10.11002/kjfp.2017.24.8.1168 Ryu MS, Yang HJ, Kim JW, Jeong SJ, Jeong SY, Eom JS, Jeong DY. Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang. Korean J Food Preserv, 24, 1168-1179 (2017)

원문보기 상세보기
10.1093/ajcn/79.2.261 Saavedra J, Abi-Hanna MA, Moore N, Yolken RH. Longterm consumption of infant formulas containing live probiotic bacteria: Tolerance and safety. Am J Clin Nutr, 79, 261-267 (2004) 10.1093/ajcn/79.2.261, 14749232

상세보기
Seo JH, Lee H. Characteristics and immunomodulating activity of lactic acid bacteria for the potential probiotics. Korean J Food Sci Technol, 39, 681-687 (2007)
10.11002/kjfp.2018.25.3.397 Seo JW, Yang HJ, Jeong SJ, Ryu MS, Ha G, Jeong SY, Jeong DY. Characterization of Lactobacillus brevis SCML 432 isolated from Meju in Sunchang and optimization of its culture conditions by statistical methods. Korean J Food Preserv, 25, 397-410 (2018) 10.11002/kjfp.2018.25.3.397

상세보기
10.11002/kjfp.2017.24.2.254 Shin JY, Shin JH, Kang MJ, Choi MH, Park HR, Choi JS, Bae WY, Seo WT. Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG. Korean J Food Preserv, 24, 254-265 (2017) 10.11002/kjfp.2017.24.2.254

원문보기 상세보기
Shin MS, Kim HM, Kim GT, Huh CS, Bae HS, Baek YJ. Selection and characteristics of Lactobacillus acidophilus isolated from Korean faces. Korean J Food Sci Technol, 31, 495-501 (1999)
10.3746/jkfn.2016.45.11.1630 Song KJ, Hwang ES. Quality characteristics and antioxidant activities of Sikhey added with Artemisia capillaris extracts. J Korean Soc Food Sci Nutr, 45, 1630-1637 (2016) 10.3746/jkfn.2016.45.11.1630

원문보기 상세보기
10.1016/j.chemosphere.2004.07.016 Takasuga T, Senthilkumar K, Takemori H, Ohi E, Tsuji H, Nagayama J. Impact of fermented brown rice with Aspergillus oryzae (Febra) intake and concentration of polybrominated diphenylethers (PBDEs) in blood of humans from Japan. Chemosphere, 57, 795-811 (2004) 10.1016/j.chemosphere.2004.07.016, 15488571

상세보기
Yang HJ, Jeong SJ, Jeong SY, Ryu MS, Jeong DY. Isolation of biogenic amine non-producing Lactobacillus brevis SBB07 and its potential probiotic properties. J Life Sci, 28, 68-77 (2018)
Yang SO, Chang PS, Baek BK, Hong SD, Lee JH. Changes of isoflavone distribution in soybeans using almond powder. Korean J Food Sci Technol, 39, 231-236 (2007)

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조 원문보기

Abstract ▼ AI-Helper

참고문헌 (37)

이 논문을 인용한 문헌

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

연합인증

Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice 전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조 원문보기

Abstract ▼ AI-Helper

참고문헌 (37)

이 논문을 인용한 문헌

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조 원문보기