Lactobacillus plantarum KCC-36의 β-glucan 첨가에 따른 단쇄지방산 생성 최적화

다국어 초록 (Multilingual Abstract)

β-Glucan is a soluble dietary polysaccharide derived from cereals and fungi, widely recognized for its immunomodulatory, antioxidant, and metabolic health benefits. In particular, oat-derived β-glucan is a linear D-glucose polymer composed of β-(1→3) and β-(1→4) glycosidic linkages, and its high viscosity has been associated with improved glycemic control, cholesterol reduction, and prebiotic functionality. As a fermentable dietary fiber, β-glucan is metabolized by gut microbiota to produce short-chain fatty acids (SCFAs)—primarily acetate, propionate, and butyrate—which contribute to host metabolic health. In this study, the ability of Lactobacillus plantarum KCC-36 to utilize β-glucan as a carbon source was investigated. Bacterial growth, pH changes, acidity measurements, and β-glucan contents during fermentation were evaluated. Cultures supplemented with β-glucan showed markedly enhanced growth, increased acidification, and substantial β-glucan utilization compared with the control. After 48 h of fermentation, the viable cell count increased from 7.12 to 9.04 log CFU/mL, accompanied by a decrease in pH from 7.12 to 4.48, confirming that the strain can metabolize β-glucan. SCFAs production was quantified under different medium compositions and fermentation temperatures. Response surface methodology (Box-Behnken design) was applied to optimize fermentation conditions using temperature, pH, and NaCl concentration as the independent variables. The optimized conditions (35.29°C, pH 4.51, 1.95% NaCl) significantly enhanced total SCFAs production, yielding 4,833.01 mg/L. In addition, the optimized β-glucan-based fermented product exhibited dose-dependent in vitro α-glucosidase inhibitory activity, HMG-CoA reductase inhibition, and antioxidant activity as determined by DPPH and ABTS radical scavenging assays. Overall, this study demonstrates that β-glucan serves as an effective prebiotic substrate for L. plantarum KCC-36 and that fermentation optimization markedly enhances SCFAs production. These findings support the potential use of β-glucan-fermented products as functional food ingredients with potential SCFAs-related health benefits.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 5
• 1. 균주 준비 및 보존 5
• 2. 재료 및 시약 5
• 3. β-Glucan 첨가에 따른 Lactobacillus plantarum KCC-36 균주의 생장 및 산 생성 특성 분석 6
• 4. Lactobacillus plantarum KCC-36 균주를 이용한 발효 전후 β-glucan 함량 차이 분석 6
• 5. HPLC를 이용한 short-chain fatty acids 정량 분석 8
• 6. β-Glucan 첨가에 따른 short-chain fatty acids 생성량 분석 9
• 7. β-Glucan 첨가에 따른 Lactobacillus plantarum KCC-36 균주의 short-chain fatty acids 생성 최적화 11
• 8. β-Glucan 첨가 최적 발효물의 항산화 활성 분석 14
• 9. β-Glucan 첨가 최적 발효물의 항당뇨 활성 분석 15
• 10. β-Glucan 첨가 최적 발효물의 항콜레스테롤 활성 분석 16
• 11. 통계분석 17
• Ⅲ. 결과 및 고찰 19
• 1. β-Glucan 첨가에 따른 Lactobacillus plantarum KCC-36 균주의 생장 특성 19
• 2. β-Glucan 첨가에 따른 Lactobacillus plantarum KCC-36 균주의 산 생성 특성 21
• 3. Lactobacillus plantarum KCC-36 균주를 이용한 발효 전후 β-glucan 함량 차이 23
• 4. β-Glucan 첨가에 따른 short-chain fatty acids 생성량 변화 24
• 5. β-Glucan 첨가에 따른 Lactobacillus plantarum KCC-36 균주의 short-chain fatty acids 생성 최적 발효 조건 31
• 6. β-Glucan 첨가 최적 발효물의 항산화 활성 41
• 7. β-Glucan 첨가 최적 발효물의 항당뇨 활성 43
• 8. β-Glucan 첨가 최적 발효물의 항콜레스테롤 활성 46
• Ⅳ. 요약 50
• Ⅴ. 참고문헌 52