초록

○ 김치 및 김치유래 유산균으로부터 인플루엔자 바이러스 및 질환유발 미생물 억제효과의 선도적 구명
○ 김치 및 선발 유산균의 유전적 염기서열 규명 및 균주 안전성 분석
○ 유산균의 항바이러스/항균 활성에 대한 메커니즘 구명
○ 활성유산균을 이용한 김치제조 및 항바이러스/항균효과 구명
○ 항바이러스/항균활성 김치의 미생물 프로파일 및 대사체 분석
○ 항바이러스/항균 유산균 제제 개발 및 기능성 김치개발 시작품 제조

(출처 : 보고서 요약서 5p)

Abstract ▼

Purpose&Contents
Purpose
○ Development of formulation using lactic acid bacteria(LAB) derived from Kimchi having anti-virus/anti-bacterial properties and creation of new business area

○ Improvement of the international competitiveness through discovering anti-virus/anti-bacterial activi

Purpose&Contents
Purpose
○ Development of formulation using lactic acid bacteria(LAB) derived from Kimchi having anti-virus/anti-bacterial properties and creation of new business area

○ Improvement of the international competitiveness through discovering anti-virus/anti-bacterial activities of representative Korean traditional food, Kimchi, and promotion of the industry by establishing base of the related research

Contents
○ Genomic and Metabolomic characterization of microorganisms derived from Kimchi following different fermentation period

○ Establishment and production of extraction protocols for verifying anti-virus/anti-bacterial properties of Kimchi

○ Identification of standard Kimchi and fermented Kimchi by period on anti-virus/anti-bacterial properties

○ Selection of LAB derived from Kimchi having anti-virus/anti-bacterial properties
○ In vitro examination of LAB derived from Kimchi on anti-virus/anti-bacterial efficacy
○ Verification of genotype safety of the selective LAB showing anti-virus/anti-bacterial activities
○ Demonstration of in vivo anti-virus/anti-bacterial activities of the selective LAB from Kimchi
○ Investigation of anti-virus/anti-bacterial mechanisms of the selective LAB from Kimchi
○ Safety verification of the selective LAB having anti-virus/anti-bacterial properties through preclinical experiment

○ Preparation of the formulation and prototype fermented Kimchi using the selective anti-virus/anti-bacterial LAB

Results
○ Identification of the inhibitory effects of influenza virus and disease-causing microorganisms from LAB derived from Kimchi
○ Analysis of genetic base sequence of new LAB and its safety
○ Determination of mechanisms related anti-virus/anti-bacterial activity of the LAB derived from Kimchi
○ Production of Kimchi using active LAB and confirmation of anti-virus/anti-bacterial effect
○ Analysis of microbial profile and metabolites of Kimchi having anti-virus/anti-bacterial activity
○ Development of anti-virus/anti-bacterial LAB formulation and preparation of prototype functional Kimchi product

Expected Contribution
○ Verification of anti-virus/anti-bacterial properties of LAB derived Kimchi and its development of commercialization technology in the era of rampant influenza and disease-causing microorganisms

○ Improvement of international competitiveness and company support through development and commercialization of new functional LAB formulation and Kimchi product

○ Expansion of application area using active LAB and development of base research about traditional fermented foods and therapeutic agents

○ Pioneering new areas and securing outstanding research papers and intellectual property rights
○ Protection and promotion of national health against viruses and microbial diseases

(출처 : SUMMARY 9p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 5
• 국문 요약문 ... 7
• SUMMARY ... 9
• CONTENTS ... 11
• 목차 ... 13
• 제 1 장 연구개발과제의 개요 ... 15
• 제 1절 연구개발 목적 ... 15
• 제 2절 연구개발의 필요성 ... 15
• 제 3절 연구개발 범위 ... 19
• 제 2 장 국내외 기술개발 현황 ... 21
• 제 3 장 연구수행 내용 및 결과 ... 23
• 제 1절 기관별 연구수행 내용 ... 23
• 제 2절 연구수행 방법 및 결과 ... 25
• 제 4 장 목표달성도 및 관련분야 기여도 ... 170
• 제 1절 목표달성도 ... 170
• 제 2절 관련분야 기여도 ... 174
• 제 5 장 연구결과의 활용계획 ... 175
• 제 6 장 연구과정에서 수집한 해외과학기술정보 ... 176
• 제 7 장 연구개발결과의 보안등급 ... 176
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 176
• 제 9 장 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 177
• 제 10 장 연구개발과제의 대표적 연구실적 ... 182
• 제 11 장 기타사항 ... 186
• 제 12 장 참고문헌 ... 187
• 끝페이지 ... 189