초록 ▼

김치로부터 분리한 Lactobacillus probio 65는 우수한 프로 바이오틱스 활성 및 아토피 피부염의 2차 악화 요인으로 알려져 있는 Staphylococcus aureus에 대하여 탁월한 생육억제능을 보여주었다.
또한 Lactobacillus sakei probio 65는 in vitro실험에서 macrophage 활성 및 inducible nitric oxide 생성을 증가시켰지만 $\beta$-hexosaminidase활성 및 histamine의 생성은 억제하였다. 아토피 유발 마우스를 이용한

김치로부터 분리한 Lactobacillus probio 65는 우수한 프로 바이오틱스 활성 및 아토피 피부염의 2차 악화 요인으로 알려져 있는 Staphylococcus aureus에 대하여 탁월한 생육억제능을 보여주었다.
또한 Lactobacillus sakei probio 65는 in vitro실험에서 macrophage 활성 및 inducible nitric oxide 생성을 증가시켰지만 $\beta$-hexosaminidase활성 및 histamine의 생성은 억제하였다. 아토피 유발 마우스를 이용한 실험에서, Lactobacillus sakei probio 65를 섭취한 마우스는 대조군에 비해 회복속도가 빨랐으며, IL-4 및 IL-6 그리고 IgE의 생성을 억제 하였다. 이상과 결과들은 Lactobacillus sakei probio 65가 우수한 면역조절기능을 갖고 있음을 보여 주는 결과이다.
Lactobacillus sakei probio 65의 산업화를 위해 고농도 생산 배지를 개발, 대량 배양 시스템에 적용한 결과 $10^{10}$ C. F. U./ml 수준의 발효효율을 달성했으며, 코팅기술을 적용하여 안정성을 개선하였다. 그리고 최종적으로 연령별, 섭취방법의 용이도를 고려하여 다양한 형태의 시제품을 개발하였다.

Abstract ▼

1. Objectives and importance of the research
Atopic dermatitis is known to allergic disease and happens by various factors, such as environmental, genetic, immunological, and microbial factors. Immunological and chemical treatment for cure of atopic dermatitis occur some severe side effects. Acco

1. Objectives and importance of the research
Atopic dermatitis is known to allergic disease and happens by various factors, such as environmental, genetic, immunological, and microbial factors. Immunological and chemical treatment for cure of atopic dermatitis occur some severe side effects. According to recent research, immunological approach is progressing to modulate inflammatory reaction by restoring the microflora in the intestine.
Aims of this research are to isolate of probiotics capable of reducing symptom related to atopic dermatitis and to develop of new functional food which use the immune regulatory properties.
2. Contents and scope of the research
1) Collection of probiotics from kimchi
2) Screening of probiotics having antibacterial activity against Staphylococcus aureus HSAc isolated from skin of atopy patient and good probiotic characteristics
3) Identification and analysis of physico-chemical characteristics of selected probiotic bacterium
4) Analysis of immunological function using murine macrophage and rate mast cell in vitro and mouse model in vivo by using of selectec probitic bacterium
6) Development and establishment of high cell density cultivation
7) Improvement of preservation method for selected probiotic bacterium
8) Development of functional food prototype using selected probiotic bacterium
3. Results
1) Three hundred lactic acid bacteria were isolated from kimchi, as Korean traditional fermented food.
2) Isolated Probio 65 strain showed good probiotic characteristics and antibacterial activity against Staphylococcus aureus HSAc isolated from skin of atopic patient.
3) In addition, Probio 65 strain showed good antibacterial activity against various pathogenic bacteria.
4) Probio 65 was identified to Bactobacillussakei by phylogenetic analysis based on 16S rDNA.
5) Lactobacillus sakei probio 65 could increase the activity of murine macrophage and production of inducible nitric oxide but decrease the activity of $\beta$-hexosaminidase and production of histamine in rat mast cell.
6) In mice induced allergic dermatitis by chemical allergen, mice which administrated Lactobacillus sakei probio 65 orally recovered symptom related to allergic dermatitis by visual evaluation and could modulate IL-4 and IL-6, as known to Th2 cell cytokine, and the IgE.
7) Medium for high cell density cultivation of Lactobacillus sakei probio 65 was developed. When developed medium was used in 250 and 3,000 L fermentor system, cell density was reached to $2.5\times10^{10}$ C. F. U./ml.
8) Preservation of viable cell of Lactobacillus sakei probio 65 was improved under stressed condition by coating technology and confirmed the experiment at ambient and stressed condition for 6 month.
9) Functional food prototype involving powder of Lactobacillus sakei probio 65 was manufactured to stick, tablet, granule, and capsule.
4. Application plan of the research
New functional food using Lactobacillus sakei probio 65 will be expected to cure and prevent atopic dermatitis. Also this food will contribute to national health and well-being. Using Know-how of the research, it will be able to construct a pool of useful probiotics and the pool will be expected to materials of new functional food and pharmacological drgu.

목차 Contents

• 표지 ...1
• 제출문 ...2
• 목차 ...3
• I. 총괄현황 ...4
• 1. 보고서 요약서 ...5
• 2. 요약문 ...6
• 3. SUMMARY ...8
• 4. 연구 성과 실적 및 향후 계획 ...10
• 5. 참여연구원 현황표 ...26
• II. 총괄연구과제 연구결과...27
• 1. 연구개발과제의 배경 및 필요성...28
• 2. 국내외 기술개발 현황...31
• 3. 연구개발과제의 추진체계...33
• 4. 연구개발수행 내용 및 결과...35
• 5. 목표달성도 및 관련분야 기여도...90
• 6. 향후 연구성과 추진계획...92
• 7. 연구개발결과의 파급효과...92
• 8. 연구개발결과의 활용계획...94
• 9. 연구개발과정에서 수집한 해외과학기술정보...98
• 10. 참고문헌...100
• III. 첨부서류...105
• 1. 자체평가의견서...106
• 2. 연구성과 실적 증빙서류...111