김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환

국무창 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.2

Five lactic acid bacteria with high β-glucosidase activity were isolated from Kimchi for biotransformation of soybean isoflavone. They are Gram positive, catalase negative, non-spore forming cococci or rod type bacteria. After incubating into MRS agar plate containing esculin, the several strains formed the black zone were selected and compared with the β-glucosidase activity of the cell free culture. On the base of results, the strains 5, 6, and 7 showed the best β-glucosidase activity. On fermentation of strain 6 in soybean powder culture medium, the daidzein increased approximately 24% from the initial 0.031% to 0.75%, and the genistein increased 19% from 0.035% to 0.66%, these results suggest that Strain 6 is the best producer of deidzein and genistein by biotransformation of soybean isoflavones.

Effect of Gamma-aminobutyric Acid Produced by Lactobacillus sakei B2-16 on Diet and Exercise in High Fat Diet-induced Obese Rats

국무창,조석철,강준용,송영주,박훈 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6

Effect of gamma-aminobutyric acid (GABA)produced by Lactobacillus sakei B2-16 on diet and acuteswimming exercise was investigated in rats with high fatdiet (HFD)-induced obesity. The body weight gain in theGABA+Exercise group was significantly (p<0.05) lowerthan in the HFD group. Combined treatment with GABAand exercise decreased the body weight gain by 25.6%,compared to the HFD group. On the other hand, neitherGABA supplementation nor exercise alone significantly(p>0.05) influenced reduction in body weight gain,compared to the HFD group. The weights of abdominaland epididymal fat tissues and the liver in theGABA+Exercise group were significantly (p<0.05) lowerthan in the HFD group. The activity of citrate synthase wassignificantly (p<0.05) elevated in the soleus muscle byGABA supplementation. GABA contributes to reductionin body weight gain and fat tissue weight by increasingphysical activity during exercise.

천연물 유래 생리활성 소재의 개발

국무창 공주대학교 자원과학연구소 2020 자원과학연구 Vol.2 No.2

With the recent increase in health concerns, consumer needs for new health function materials have increased. Accordingly, physiological activity such as antibacterial and antioxidant effects of black garlic, black bellflower root, black deodeok, black ginseng, black leek, and pine powder, which have recently increased interest as a health functional material, was reviewed in this study. To examine the antibacterial activity of hot water extracts of each material, E. coli KCTC 2571, E. coli KCTC 1039, S. aureus KCTC 3881, S. aureus KCCM 1135, B. cereus KCCM 11204, L. monocytogenes KCCM 40307, P. aeruginoss KCTC 2513 were examined. The hot water extracts of black onion and black deodeok showed the growth inhibition of all the indicator strains except B. cereus KCCM 11204 and L. monocytogenes KCCM 40307. To examine the anti-oxidation activity of each material, the free radical scavenging test was used. The anti-oxidation activity of hot water extraction of each material was generally superior to that of 70% ethanol extract. And the hot water extracts of pine powder and the black bellflower root showed the excellent anti-oxidation activities, and are expected to be expected as new antioxidant materials.

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

국무창,조석철 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.3

Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many bio-logical effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

Lactobacillus sakei B2-16에 의한 γ-amino butyric acid(GABA)의 생산에 관한 연구

국무창,조석철,최찬익,박훈,김승섭,정명훈,변유량,이현용 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3

혈압저하작용, 이뇨기능 등의 다양한 생리활성을 나타내는 γ-amino butyric acid(GABA)를 고농도로 생산하는 유산균인 Lactobacillus sakei B2-16을 이용하여 GABA의 산업적 생산 배지를 연구하였다. L. sakei B2-16의 최적 상용 배지는 Lactobacilli MRS 배지였으며, Lactobacilli MRS 배지에 1% mono sodium glutamate(MSG)를 첨가하고, L. sakei B2-16을 배양했을 때 MSG의 99.3% 는 GABA로 전환되었다. MRS 배지를 기본으로 최적 배지조성을 검토한 결과, 탄소원으로 4% sucrose와 질소원으로 1% yeast extract를 첨가하였을 때 균체 증식과 GABA 생산량이 가장 우수하였다. 산업적 배지를 확립하기 위하여 미배아를 온수 추출하여 얻은 추출액 배지에 L. sakei B2-16을 배양한 결과, 7%의 MSG를 100% GABA로 전환시켰으며, 미배아 추출액을 이용한 배지는 산업적 생산용 배지로의 응용이 기대된다. Lactobacillus sakei B2-16 producing high level of γ-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.

미숙 청방울 토마토 피클 제조 조건에 관한 연구

국무창 ( Moo Chang Kook ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1

This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 ㎖of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.

Lactobacillus sakei B2-16에 의한 γ-amino butyric acid(GABA)의 생산에 관한 연구

국무창 ( Moo Chang Kook ),조석철 ( Seok Cheol Cho ),최찬익 ( Chan Ick Cheigh ),박훈 ( Hoon Park ),김승섭 ( Seung Seop Kim ),정명훈 ( Myoung Hoon Jeong ),변유량 ( Yu Ryang Pyun ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3

Lactobacillus sakei B2-16 producing high level of γ-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.

전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

국무창,조석철,박훈,김승섭,변유량,최운용,이현용 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.2

김치 및 젓갈 등의 150여 전통 발효 식품을 시료로 하여 protease 활성을 갖는 유산균을 분리한 결과, 24 U/mgcrude protein의 높은 활성을 갖는 젖산균 BV-26 균주을 분리하였다. API 50CHL kit를 이용하여 BV-26 균주의 당 이용성을 분석하고 16S rRNA 염기서열(99.9% 상동성)을 비교한 결과, 분리된 균주를 L. plantarum BV-26으로 표기하였다. L. plantarum BV-26의 생장과 protease 활성 변화를 MRS 배지를 이용하여 측정한 결과, L. plantarum BV-26의 생장은 배양 6시간 이후 활발하게 진행되어 18시간에 최고의 균체 농도를 보였으며, protease 활성은 배양 후 12시간부터 생성되기 시작하여 16시간에서 최고의 활성을 나타내는 것으로 확인되었다. 따라서 본 연구에서 분리된 L. plantarum BV-26을 동물사료의 발효용 스타터로 이용할 경우 유산균이 갖는 유익한 장점 및 안전성을 확보할 수 있을 뿐만 아니라, 특히 대두박의 발효시 사료의 영양적 가치를 높일 수 있을 것으로 기대된다. A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at 30oC. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.

전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

국무창 ( Moo Chang Kook ),조석철 ( Seok Cheol Cho ),박훈 ( Hoon Park ),김승섭 ( Seung Seop Kim ),변유량 ( Yu Ryang Pyun ),최운용 ( Woon Yong Choi ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.2

A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at 30℃. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.

Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과

이정은,국무창 공주대학교 자원과학연구소 2021 자원과학연구 Vol.3 No.2

In this study, useful lactic acid bacteria were isolated from kefir, which contains complexes of bacteria, yeast and serves as a reservoir for beneficial strains. As a result of 16s rRNA sequence analysis of 2 strains of kefir-derived lactic acid bacteria with remarkable antimicrobial activity, both BMSE-K006 and K009 showed 99.86% homology with Lactobacillus pentosus DSM 20314. The availability of carbohydrate fermentation patterns of L. pentosus BMSE-K006 and K009 were similar, and the availability of D-galactose and lactose was observed, confirming the availability of sugar in milk or dairy products. Also the antimicrobial activity of L. pentosus BMSE-K006 and K009 showed the highest against pathogenic bacteria such as Staphylococcus spp., Escherichia spp., Pseudomonas aeruginosa, but no antifungal effect was observed against Candida albicans strains. L. pentosus BMSE-K006 and K009 cultured supernatant showed DPPH radical scavenging activity of 69.02% and 65.88%, respectively. Therefore, these results are expected that L. pentosus BMSE-K006 and K009 could be potential resources as useful lactic acid bacteria isolated from kefir.