Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats

임상동,이경원,한태원,전현정,한아람,황용진,홍상필 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1

The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, Wistar-Kyoto rats): distilled water, control group [NCG, spontaneously hypertensive rats (SHR)]: distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (SHR): 335 mg/kg/day, low treatment group (SHR): 170 mg/kg/day, positive control group (PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the NG and the SHR group, but there was no significant difference between the SHR group. After 8 wk of feeding, blood pressure was lowered more significantly in the HTG (209.9±13.3 mmHg) than in the NCG (230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.

Resazurin 환원법을 응용한 돈육의 신속 미생물 검사법에 관한 연구

임상동,김기성 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.4

본 연구는 실험방법이 간단하고 분석비용이 저렴하며, 단시간내에 세균수를 측정할 수 있는 현장적용 가능한 방법을 확립하기 위하여 냉장우육의 총균수를 표준평판배양법과 배양온도를 25℃, 30℃, 35℃ 별로 레자주린 환원색과 환원시간을 측정하여 상관관계를 산출하였다. 연구결과를 보면, 총균수(25℃/72시간, Y)와 레자주린 환원시간(X)과의 상관계수는 RPT(Resazurin reduction test) 배양온도가 25℃와 30℃, 환원색은 청색에서 분홍색으로 변할 때가 각각 -0.95와 -0.94로서 가장 높았다. 상관계수와 환원시간을 감안할 때 RPT 배양온도는 30℃가 적합하였으며, 이때 회귀방정식은 Y = -0.4386X + 7.7870이었으며, 돼지고기의 총균수가 10^2, 10^3, 10^4cfu/㎠일 경우 검사시간은 13.2시간, 10.9시간, 8.6시간이었다. 총균수(30℃/72시간, Y)와 레자주린 환원시간(X)과의 상관계수는 PRT 배양온도가 30℃, 환원색은 청색에서 분홍색으로 변할 때가 -0.93으로서 가장 높았다. 이때 회귀방정식은 Y = -0.4171X + 7.5540이었으며, 돼지고기의 총균수가 10^2, 10^3, 10^4cfu/㎠일 경우 검사시간은 13.3시간, 10.9시간, 8.5시간이었다. 총균수(35℃/48시간, Y)와 레자주린 환원시간(X)과의 상관계수는 PRT 배양온도가 30℃, 환원색은 청색에서 분홍색으로 변할 때가 -0.93으로서 가장 높았다. 이때 회귀방정식은 Y = -0.3514X + 6.7513이었으며, 돼지고기의 총균수가 10^2, 10^3, 10^4cfu/㎠일 경우 검사시간은 13.5시간, 10.7시간, 7.8시간이었다. In order to search for reliable rapid methods of estimating bacterial counts in pork, this study was tried to measure resazurin reduction time which is simple in experimental method, low in analytical cost, able to estimate bacterial count within short time. The results were summarized as follows; Correlation coefficient between initial bacterial log count(25℃/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 25℃ and 30℃ was higher than other conditions as -0.95 and -0.94, respectively. Considering correlation coefficient and reduction time, incubation temperature was compatible at 30℃, and regression equation(RE) was Y = -0.4386X + 7.7870. At a bacterial load of 10^2cfu/㎠, 10^3cfu/㎠ and 10^4cfu/㎠ in pork, reduction time was 13.2hr, 10.9hr and 8.6hr, respectively. Correlation coefficient between initial bacterial log count(30℃/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 30℃ was highest among other condition as -0.93, and RE was Y = -0.4171X + 7.5540. At a bacterial load of 10^2cfu/㎠, 10^3cfu/㎠ and 10^4cfu/㎠ in pork, reduction time was 13.3hr, 10.9hr and 8.5hr, respectively. Correlation coefficient between initial bacterial log count(35℃/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 30℃ was highest among other conditions as -0.93, and RE was Y = -0.3514X + 6.7513. At a bacterial load of 10^2cfu/㎠, 10^3cfu/㎠ and 10^4cfu/㎠ in pork, reduction time was 13.5hr, 10.7hr and 7.8hr, respectively.

Physiological Characteristics and Production of Vitamin K2 by Lactobacillus fermentum LC272 Isolated from Raw Milk

임상동,김기성,도정룡 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4

In order to develop a new starter culture for fermented milk, Lactobacillus fermentum LC272 was isolated from raw milk and its physiological characteristics were investigated. The vitamin K2 concentration of L. fermentum LC272 was 184.94μg/L in Rogosa medium and 63.93 μg/L in the reconstituted skim milk. The optimum growth temperature for L. fermentum LC272 was determined to be 40oC and it took 24 h for the pH to reach 5.2 under this condition. L. fermentum LC272 was more sensitive to rifampicin relative of the other 15 different antibiotics tested, and showed most resistance to streptomycin. L. fermentum LC272 showed higher activities to leucine arylamidase and acid phosphatase. It was comparatively tolerant to bile juice and acid and displayed high resistance against Salmonella Typhimurium and Staphylococcus aureus with rates of 82.9 and 86.3% respectively. These results demonstrated that L. fermentum LC272 could be an excellent starter culture for fermented milk with high levels of vitamin K2 production.

[P5-13] Lactobacillus plantarum M23 균주를 이용한 최적 멜라닌 억제 발효유 조건 설정

임상동,도정룡,김기성,조혜정,조성아,김인호 한국식품영양과학회 2008 한국식품영양과학회 학술대회발표집 Vol.2008 No.10

더덕 추출물이 마크로파지 활성과 발효 중 젖산균 성장에 미치는 영향

임상동,김기성,도정룡,Lim Sang-Dong,Kim Kee-Sung,Do Jung-Ryong 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

더덕의 마크로파지 활성 효과를 평가하고, 발효유에 첨가 할 경우 젖산균 성장에 미치는 영향에 대하여 실시하였다. NO 분비능과 $IL-1{\alpha}$는 더덕 열수 추출물을 $1,000\;{\mu}g/mL$ 첨가하였을 때 유의성 있게 증가하였다. $TNF-{\alpha}$는 더덕 열수추출물 및 알콜 추출물 공히 $1,000\;{\mu}g/mL$ 첨가하였을 때 유의성 있게 증가하였다. 마크로파지 활성은 더덕 알콜 추출물 보다 열수 추출물이 더 높았다. 더덕 열수 추출물이 젖산균에 미치는 영향을 조사한 결과, 더덕 첨가량이 증가할수록 젖산균 성장이 억제되었고, pH는 완만히 감소됨에 따라 발효유에 더덕 열수 추출물을 첨가할 경우 Set type보다는 Stirred type이나 Drink type으로 해야 발효유 제조에 적합할 것으로 보인다. We examined the macrophage activity of Codonopsis lanceolata and its effect on the growth of lactic starter culture when it was added to fermented milk. Nitric oxide(NO) and interleukin-1${\alpha}(IL-1{\alpha})$ were increased significantly(p<0.05) by addition of Codonopsis lanceolata water extract at $1,000\;{\mu}g/mL$. Tumer necrosis factor-${\alpha}(TNF-{\alpha})$ was increased significantly (p<0.05) by addition of Codonopsis lanceolata water extract or 70% ethanol extract at $1,000\;{\mu}g/mL$. Water extract of Codonopsis lanceolata showed higher macrophage activity than 70% ethanol extract. Growth of lactic starter culture was inhibited by the increased addition of Codonopsis lanceolata water extract, resulting in less decrease in pH. A stirred type or drink type fermentation process seemed mote suitable than a set type in proper production of Codonopsis lanceolata extract added fermented milk.

흰털오가피와 더덕 추출물을 첨가한 발효유 급여가 마우스의 면역기능에 미치는 영향

임상동,성기승,김기성,한동운,Lim, Sang-Dong,Seong, Ki-Seung,Kim, Kee-Sung,Han, Dong-Un 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

흰털오가피의 면역활성 증진 효과를 알아보기 위하여 선발된 수컷 마우스를 대상으로 하여 발효유에 흰털오가피 (뿌리 : 잎 : 줄기)와 더덕 열수추출건조물을 (5 : 2 : 1.5) : 1.5 비율로 혼합하여 투여한 그룹 1 mg/mL(A), 3 mg/mL(B), 9 mg/mL(C) 3그룹으로 나누어 임상적용 경로인 경구투여를 선택하여 발효유를 각각 3 mL/kg씩 위내로 직접 투여하였다. 대조군은 발효유만 먹인 그룹(D)과 식염수만 먹인 그룹(E)을 두었다. 흰털오가피의 함량이 ICR계 수컷 마우스의 면역기능에 미치는 영향에 대해 알아본 결과 모든 그룹에서 마우스의 증체량과 체중 증가는 유의성 있는 차이를 보이지 않았고, 7주와 10주령에 안락사 시킨 마우스의 각 장기 무게에서도 간, 신장, 심장, 폐, 고환의 무게에서는 유의성 있는 차이를 보이지 않았다. 비장계수는 7주령 C군과 10주령 B군에서 유의성(p<0.05)있는 증가가 있었으며, 식이 지속기간이 길어질수록 증가된 반면, 흉선계수는 모든 군에서 유의성 있는 증가가 관찰되지 않았다. 항체생산 세포수는 흰털오가피 투여군이 대조군에 비해 증가하였으며, 7주령에 비해 10주령이 감소하는 경향을 보였다. 항원에 대한 항체 생성량을 알아보기 위하여 혈구응집반응을 실시한 결과 흰털오가피 투여군이 대조군에 비하여 증가하는 경향을 보였고 10주령 C군에서 유의성 있는 차이를 보였다. 면역글로블린 농도는 흰털오가피 투여군에서 증가하였고, 7 및 10주령 C군에서 유의성이 있었다. We have investigated the immunomodulatory activity of water extracts of Acanthopanax divaricatus var. alveofructus in male ICR mice. Mice were administrated with fermented milk containing freeze-dried extract 3 mg/Kg (A), 9 mg/kg (B), 27 mg/Kg (C) per body weight with A. divaricatus var. alveofructus (loots : leaves : stem) : Codonopsis lanceolata = (5 : 2 : 1.5) : 1.5 for 7 and 10 weeks, respectively. Body weight, relative organ weight, cellularity of lymphoid organs, plaque- forming cell (PFC) assay, agglutination (AGG) test and lymphoproliferation were examined in various groups of animals. Any significant differences of body weight gain were not recorded in the tested ICR mice. There was significant different (p<0.05) in the spleen index in B group of 10 weeks and C group of 7 weeks fed mouse. The thymus gain weight was increased during administration of the extract, but there was no significant increase on other organs gain. Humoral immunity as measured by PFC showed more decreased PFC level in 10 weeks than in 7 weeks. In the HT, A. divaricatus var. albeofructus extract also showed a significant increase (p<0.05) in C group of 10 weeks. Administration of extracts from A. divaricatus var. albeofructus increased significantly in the production of IgG antibodies on the mice immunized with SRBC in B group of 7 and 10 weeks (p<0.05).

총설 - 분무건조 기술을 이용한 젖산균 보존

임상동,Lim, Sang-Dong 한국식품연구원 2011 食品技術 Vol.24 No.4

원유에서 분리한 Lactobacillus zeae RMK354의 생리적 특성 및 ACE 억제능

임상동,김기성,도청룡,Lim, Sang-Dong,Kim, Kee-Sung,Do, Jeong-Ryong 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5

본 연구는 국내 각 지역의 목장에서 수거한 원유에서 분리된 젖산균을 대상으로 10% 환원탈지유에 $37^{\circ}C$에서 pH 4.4에 도달할 때까지 배양한 다음 각각에서 얻어진 유청으로 ACE 저해율을 측정한 결과 88.6%인 우수한 균주를 선발하였다. 선정된 균은 Gram 양성, rod형태의 homo균이며, 당 발효실험과 16S rRNA 분석결과 Lactobacillus zeae로 판명되었고, Lactobacillus zeae RMK354로 명명하였다. 발효유에 적합한 starter인지 확인하기 위해 생리적 특성을 조사하였다. L. zeae RMK354는 배양온도 $40^{\circ}C$에서 빠른 생장을 보였고, pH4.3에 도달하는데 10시간이 소요되었다. 16종의 항생제 중 polymyxin B와 vancomycin에 대해 내성이 높았으며, 효소활성실험에서 esterase와 leucine arylamidase의 활성도가 높았다. 담즙에 대한 내성이 있는 것으로 나타났으며, pH 내성 실험결과 pH 2에서 큰 변화가 없음에 따라 내신성이 있었다. 항균력 시험에서는 Escherichia coli와 Staphylococcus aureus에 대해 억제력이 없었으나 Salmonella typhimurium에 대해 60.0%의 항균력을 보였다. 이러한 결과를 토대로 ACE 억제활성능이 우수한 기능성 발효유 제품의 스타터로 L. zeae RMK354는 적합하다고 할 수 있다.

Lactobacillus acidophilus RMK567의 동결건조 컬쳐로 제조한 요구르트에서 GABA 생성력

임상동,유성호,양해동,김상기,박승용,Lim, Sang-Dong,Yoo, Sung-Ho,Yang, Hae-Dong,Kim, Sang-Ki,Park, Seung-Yong 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

${\gamma}-Aminobutyric$ acid (GABA) producing lactic acid bacteria, Lactobacillus acidophilus RMK567 was cultivated in 50 L of sterilized MRS broth using a fermenter at $40^{\circ}C$ for 24 h. The cell number was increased to $10.04{\pm}0.13$ Log CFU/mL with a growth rate constant (k) of 0.454 generation/h and a generation time (g) of 2.303 h after a lapse of a lag phase (L) of 5.16 h. A total of 487 g of cell paste with 40.5% moisture was harvested with viable cell number of 12.48 Log CFU/g cell paste. The cell pastes after preparation with glycerol, glucose, and polydextrose as cryo-protectants were lyophilized under a vacuum of 84 m torr. A total of 408 g of freeze dried (FD) cell powders were mixed with a commercial strain of Streptococcus thermophilus to prepare of three types FD starter cultures with the viable cell numbers of 12.42 (FDA-GY), 12.60 (FDBGG) and 12.91 (FDC-GP) Log CFU/g. During preservation the FD cultures at -$18^{\circ}C$, the cell viability of the FD starter cultures were rapidly dropped to below 3.24% of the day of storage. No significant difference was found in the cell viabilities among three types of FD starters cultures, but significant difference (p<0.01) was found in storage periods. Yoghurts fermented through FD starter culture of L. acidophilus RMK567 were determined to contain $155.16{\pm}8.53$ ppm, $243.82{\pm}4.27$ ppm, and $198.64{\pm}23.46$ ppm of GABA, respectively. This study shows that GABA production activity of L. acidophilus RMK567 is not affected during the freeze drying process and would be available for commercial production of yoghurt containing high GABA content.

색소환원시간에 의한 우육의 신속 미생물 검사법에 관한 연구

임상동,김기성,박윤경 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.2

In order to investigate a reliable and rapid evaluation method in estimating the microbial contents in beef, the resazurin color reduction method was adopted and investigated in views of analysis cost; lavor-savings, time-consumption. and accuracy. The results were summarized as follows; Regression equation(RE) between resazurin reduction time(X) from blue color to bluish purple color during incubation at 25℃, 30℃ and 35℃ and initial bacterial log count(Y) was Y = -0.1337X + 4.6387, Y = -0.2661X + 4.8435 and Y = -0.2405X + 4.4971, with a correlation coefficient of -0.25, -0.44 and -0.32, respectively. The times required to obtain results were 4.8 to 19.7hr, 3.2 to 10.7hr and 2.1 to 10.4hr, respectively. RE between resazurin reduction time(X) from blue color to purple color during incubation at 25℃, 30℃ and 35℃ and initial bacterial log count(Y) was Y = -0.2434X + 5.7529. Y = -0.3161X + 5.8029 and Y = -0.3853X + 5.8168, with a correlation coefficient of -0.68, -0.73 and -0.66, respectively. The times required to obtain results were 7.2 to 15.4hr, 5.7 to 12.0hr and 4.7 to 9.9hr, respectively. RE between resazurin reduction time(X) from blue color to pink color during incubation at 25℃. 30℃ and 35℃ and initial bacterial log count(Y) was Y = -0.3066X + 6.9948, Y = -0.3759X + 7.1319 and Y = -0.3324X + 6.2307, with a correlation coefficient of -0.92. -0.93 and -0.69, respectively. The times required to obtain results were 9.8 to 16.3hr. 8.3 to 13.7hr and 6.7 to 12.7hr, respectively.