초록 ▼

Ⅲ. 연구개발의 내용 및 결과
•발효 식품으로부터 기능성 당류 생산 유산균 분리 및 동정
•우수 발효미생물 특성 규명
•Probiotic의 생육을 선택적으로 촉진하는 신규 prebiotic 생산기술 확보
•신규 prebiotic이용 맞춤형 synbiotics 개발
•선발된 유용균주의 유전학적 특성 규명
•선발된 유용균주의 대사공학적 균주 개량
•발효식품 유래 프로바이오틱스-프리바이오틱스 면역조절 기능 분석
•Synbiotics 균주의 대량 생산을 위한 발효 배지 및 발효조건 최적화
•

Ⅲ. 연구개발의 내용 및 결과
•발효 식품으로부터 기능성 당류 생산 유산균 분리 및 동정
•우수 발효미생물 특성 규명
•Probiotic의 생육을 선택적으로 촉진하는 신규 prebiotic 생산기술 확보
•신규 prebiotic이용 맞춤형 synbiotics 개발
•선발된 유용균주의 유전학적 특성 규명
•선발된 유용균주의 대사공학적 균주 개량
•발효식품 유래 프로바이오틱스-프리바이오틱스 면역조절 기능 분석
•Synbiotics 균주의 대량 생산을 위한 발효 배지 및 발효조건 최적화
•Synbiotics 균주의 고농도 균체배양기술 확립 및 최적 동결건조 기술 확립
•Synbiotics 균주의 코팅재료선정 및 조건 확립
•Synbiotics의 최적 제형 선정 및 제품화

Abstract ▼

Recently, according to consumption of health food has increased, functional studies of mutual synergistic health for synbiotics (Probiotic + Prebiotic) is increased, the technology development and commercialization of synthetic materials and production is ongoing at the same time.
However, becaus

Recently, according to consumption of health food has increased, functional studies of mutual synergistic health for synbiotics (Probiotic + Prebiotic) is increased, the technology development and commercialization of synthetic materials and production is ongoing at the same time.
However, because most of the probiotic microorganisms are dependent on foreign imports, it is necessary to commercialize and select of superior probiotic strains with developement potential from Korean traditional fermented foods.
A lactic acid bacteria (LAB) and Bacillus strains isolated from several kinds of soybean pastes were screened for the production of homo-EPS (HoEPS). The isolates were primarily screened using thin layer chromatography (TLC) and further screened through the polymerase chain reaction (PCR) targeting the gene involved in HoEPS production. And we analyzed several probiotics properties of the isolates. We sorted immune-regulatory probiotics among 50 strains through a screening system based on IL12:IL10 ratio, when co-cultured with lymphocytes from mesenteric lymph node. With these candidates, 4 different prebiotics were evaluated based on enhancement of IL-12highIL-10low phenotype by host immune cells upon co-culturing with each probiotics. Eventually, the symbiosis between selected prebiotic & probiotic showed immune regulatory effect in experimental atopic dermatitis model, and it is suggested that sorted prebiotics and probiotics can mediate the regulation of systemic immune response.
Novel arabino-oligosaccharides (AOS) as a prebiotics effects analyzed on gut microbiota by using in vitro batch fermentation method. The prebiotics are typically non-digestible compounds that pass undigested through the upper part of the GI tract and stimulate the growth and/or activity of beneficial bacteria that colonize the large bowel by acting as substrate for them. Having an ‘optimal’ gut microflora can increase resistance to pathogenic bacteria, lower blood ammonia, increase stimulation of the immune response, and reduce the risk of cancer. As a results, bifidobacteria are representative species for human microbiota, AOS could strongly promote colonization and maintenance of a mutualist symbiotic microbiome. Also, the prebiotic candidates tested in this study may help human gut enhance the resistance against opportunistic pathogens, e.g., through increased production of acetate (or lactate) and short chain fatty acids (SCFAs), and reduced pH in the colonic environment. Our results suggest that the positive effects already observed in human and animal trials using FOS may be applicable also with AOS. Conclusively, AOS and corresponding probiotics are considered as potential synbiotics giving beneficial effect for human health.
Finally, we selected the good probiotic strains in Korea traditional fermented foods, was useful in promoting the growth of selected strains through the medium optimization, which stabilizes the strains by using the optimal freezing protectant and then a functional probiotic product containing pre-biotic was developed.

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 요 약 문 ... 3
• SUMMARY ... 4
• 목차 ... 5
• 제 1 장 서 론 ... 6
• 제 2 장 국내외 기술개발 현황 ... 11
• 제 3 장 연구개발수행 내용 및 결과 ... 18
• 제1절 식물성 발효식품 유래 당 생성 미생물 탐색 및 특성 구명 ... 18
• 제 2 절 식물성 발효미생물을 이용한 Prebiotics 개발 및 균주개량 ... 76
• 제 3 절 Synbiotics 생리활성 물질의 기능성 평가 ... 128
• 제 4 절 Synbiotics 균주의 대량생산 공정 및 상품화 기술개발 ... 150
• 제 4 장 연구개발목표 달성도 및 대외기여도 ... 193
• 1절 : 목표대비 달성도 ... 193
• 2절 : 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 194
• 제 5 장 연구개발결과의 활용계획 ... 194
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 194
• 제 7 장 기타 중요 변동사항 ... 194
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 194
• 제 9 장 참고문헌 ... 195
• 끝페이지 ... 203