갓김치에서 분리한 캡사이신-내성 세균,Leuconostoc mesenteroides GK-10의 생리활성 = Physiological Activities of Capsaicin-resistant Bacterium, Leuconostoc mesenteroides GK-10 Isolated from Mustard Leaf Kimchi

다국어 초록 (Multilingual Abstract)

The aim of this work was to investigate the physiological activities of capsaicin-resistant bacterium, Leuconostoc mesenteroides GK-10 isolated from fully fermented mustard leaf kimchi. Initially, the morphological, physiological and biochemical characteristics of strain GK-10 were examined. Based on phylogenetic analysis using 16S rRNA sequencing, the isolate was identified as L. mesenteroides GK-10 and phylogenetic tree of the strain was plotted. L. mesenteroides GK-10 grew well in the different concentrations of capsaicin (0-600 μg/mL). Various physiological activities (e.g., tyrosinase inhibitory activity, ACE inhibitory activity, antioxidant activity, SOD-like activity, depletion of sodium nitrite) of L. mesenteroides GK-10 cultures with different concentrations of capsaicin were evaluated and compared to the cultures of L. mesenteroides DK-3 as a standard strain. According to the results, all of the physiological activities evaluated in this work were considerably higher in L. mesenteroides GK-10 cultures with 600 μg/mL capsaicin compared to L. mesenteroides DK-3 cultures with the same capsaicin concentration, although the physiological activities of GK-10 were higher or lower compared to those of DK-3 in the absence of capsaicin. In consequence, this work showed that L. mesenteroides GK-10 strains can maintain their physiological activities despite the presence of high concentrations of capsaicin.