KR100209546B1 - Microorganism producing accasia flavour material and the process for producing thereof - Google Patents
Microorganism producing accasia flavour material and the process for producing thereof Download PDFInfo
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Abstract
본 발명은 우리나라 전통 식품인 젓갈에서 분리한 미생물(Halococcus sp. #107)을 배양, 발효하여 향기성분 및 항산화제를 생산 분리 정제하는 방법에 관한 것으로 이 미생물이 생산하는 향기성분은 벌꿀향과 아카시아향을 혼합한 것 같으며 또 이 미생물이 생산하는 항산화제 체외 시험(In vitro test)결과는 기존의 항산화제보다 역가가 좋으며 지속성이 현저히 우수하여 이것을을 식품, 화장품 및 의약품과 공산품으로 사용하거나, 식품, 화장품 또는 기타 도료, 페이트류의 산화방지와 방향제로 사용할 수 있는 뛰어난 효과가 있다.The present invention relates to a method for the production and purification of microorganisms (Halococcus sp. # 107) isolated from salted fish, which is a traditional Korean food, to produce and purify fragrance components and antioxidants. It seems to be a mixture of fragrances, and the results of the in vitro test of the antioxidants produced by this microorganism are better than those of the existing antioxidants. It can be used as an anti-oxidant and fragrance for food, cosmetics or other paints and paints.
Description
본 발명은 전통 젓갈로부터 분리한 아카시아향과 항산화제를 생산하는 미생물인 그람 음성 구균(Halococcus sp. KCTC 0286BP)을 다음 표 1과 같은 배지에 접종 일정기간 배양하여 유기용매로써 추출 감압 건조한 후 소량의 유기용매에 녹혀 이를 규소 겔(Silica gel)을 이용하여 특정분획으로부터 향기성분과 항산화 성분을 함유하는 분획을 획득하여 이를 박층 크로마토그라피(Thin layer chromatography)를 이용 다시 불순물을 제거 순수한 향기성분과 항산화제를 분리하는 방법에 관한 것이다.The present invention is a microorganism that produces acacia and antioxidants isolated from traditional salted fish Gram-negative cocci (Halococcus sp. KCTC 0286BP) incubated in a medium as shown in Table 1 for a period of time after extraction under reduced pressure drying as an organic solvent Dissolve in organic solvent and obtain fractions containing fragrance and antioxidant components from specific fractions using silica gel. Remove impurities again using thin layer chromatography. Pure fragrance components and antioxidants It is about how to separate.
향기성분은 사람의 기분을 즉각적으로 변화시키는 기능을 가졌다고 할까, 그래서 고대부터 사향같은 것은 왕실 및 귀족들 사이에 애용되고 있었는 것으로 추정되는데 이는 귀하기 때문에 값이 비싼 것이 그 원인이 아닐까 사료된다. 사향같은 향료는 사슴 동물로부터 획득하게 되므로 귀하고 또 향료는 대부분 식물의 꽃이나 잎, 줄기 혹은 뿌리에서 추출하여 사용하거나 유기합성으로 제조하고 있는데 이는 식물제배와 수확 등으로 생산작업은 기후에 상당한 영향을 받기 때문에 다량 생산이 어렵고 또 워낙 미량이 함유되어 있기 때문에 대량 생산이 어렵고, 유기합성품 역시 희발성이 강한 관계로 생산량이 많지 않기 때문에 자연 고가로 거래되고 있다. 그런데 미생물은 일정한 시설만 갖추게 되면 계속적인 생산이 가능하므로 보다 싼 값으로 공급이 가능할 것이다. 그런면에서 향기성분을 미생물을 이용하여 염가로 다량 생산하는 것이 바람직하다.The fragrance component is said to have a function of changing the mood of a person immediately, so it is presumed that the musk was used by the royal family and the aristocracy since ancient times. Perfumes, such as musk, are valuable because they are obtained from deer animals, and most of them are extracted from the flowers, leaves, stems, or roots of plants, or they are manufactured in organic synthesis. It is difficult to produce large quantities because it is difficult to receive large quantities, and because it contains very small amounts, organic synthetic products are also very expensive because they are rarely produced due to their rarity. By the way, microorganisms can be supplied at a lower price because they can be continuously produced if they have a certain facility. In that respect, it is desirable to produce a large amount of fragrance components at low cost using microorganisms.
한편, 항산화제로 많이 사용하는 것은 합성한 BHA, HBHQ 혹은 BHT등으로 이는 우리 인체에 문제가 거론되고 있다. 그러므로 주로 식물로부터 획득하여 사용하는 토코페롤(Tocopherol)과 아스코빅산(Ascorbic acid)등을 사용함이 바람직한 실정이다. 그러나 이들 자연 항산화제도 지용성(토코페롤) 및 수용성(아스코빅산)등의 특성으로 사용에 있어서도 제한이 있을 뿐만 아니라 지속성 등에 있어서도 제한이 있어 적용한 식품의 산폐를 방지하는데 보다 낳은 것이 요구되고 있다.On the other hand, the most commonly used antioxidants are synthesized BHA, HBHQ or BHT, which has been discussed in our body. Therefore, it is preferable to use tocopherol and ascorbic acid, which are mainly obtained from plants. However, these natural antioxidants are not only limited in use due to their properties such as fat solubility (tocopherol) and water solubility (ascorbic acid), but also in persistence and the like.
또한, 모세혈관속에서 저밀도 지절단백질(Low density lipoprotein = LDL)의 산화로 초래되는 거품 세포의 생성을 방지하는데 제한이 있기 때문에 보다 좋은 항산화제의 개발이 요구되고 있는 현실이다.In addition, since there is a limitation in preventing the production of foam cells caused by the oxidation of low density lipoprotein (LDL) in the capillaries, the development of better antioxidants is required.
한편, 아스코빅산(Ascorbic acid)은 미생물을 이용하여 생산하기도 하나 2~3단계의 발효과정을 거쳐야하는 문제점을 내포하고 있기도 하다. 그리고 토코페롤 역시 미생물을 이용하여 염분이 높은 사해의 물같은 배지를 이용하여 생산한다고 하나 우리나라 실정으로 보아 그렇게 용이한 것이 되지 않고 있다.On the other hand, ascorbic acid (ascorbic acid) is produced by using microorganisms, but also contains a problem that must go through two to three stages of fermentation process. And tocopherol is also produced using a medium such as water of the Dead Sea with high salt using microorganisms, but it is not so easy in Korea.
본 발명은 이미 잘 알려진 전통 발효식품인 젓갈에서 젓갈의 산폐를 방지하는데 이바지하고 있는 미생물을 선별하여 이를 발효 아카시아향의 향기성분과 항산화제를 생산, 순수, 분리, 정제하여 보다 좋은 향을 지닌 항산화제를 제공하고 이를 식품과 화장품 및 의약품 등에 적용함을 그 목적으로 한다.The present invention selects the microorganisms that contribute to the prevention of acid salt of salted salted salted salted salted salted fish in the well-known traditional fermented foods to produce, pure, isolated, and purified aroma components and antioxidants of fermented acacia flavor Its purpose is to provide the system and apply it to food, cosmetics and pharmaceuticals.
본 발명의 상기 목적은 신규한 세균을 젓갈로부터 분리 배양하고 대량 발효시켜 유기용매로서 추출하여 향 및 항산화 분획을 분취한 다음 분석함으로써 달성하였다.The above object of the present invention was achieved by separating and culturing the new bacteria from salted fish and fermenting them in bulk, extracting them as organic solvents, and then fractionating and analyzing the fragrance and antioxidant fractions.
제1도는 본 발명 세균이 생산한 향기성분을 함유하는 분획의 가스 크로마토그람.1 is a gas chromatogram of a fraction containing an aromatic component produced by the present invention bacteria.
제2도는 본 발명 세균이 생산한 향기성분의 질량 분석도(Mass Spectrum 1).Figure 2 is a mass spectrometry (Mass Spectrum 1) of the fragrance components produced by the present invention bacteria.
제3도는 본 발명 세균이 생산한 향기성분의 질량 분석도(Mass Spectrum 2).3 is a mass spectrogram of the fragrance components produced by the present invention (Mass Spectrum 2).
제4도는 본 발명 세균이 생산한 향기성분의 질량 분석도(Mass Spectrum 3).Figure 4 is a mass spectrometry (Mass Spectrum 3) of the aromatic components produced by the present invention bacteria.
제5도는 본 발명 세균이 생산한 항산화 성분을 함유하는 분획의 가스 코로마토그람.5 is a gas chromatogram of the fraction containing the antioxidant component produced by the bacteria of the present invention.
제6도는 본 발명 세균이 생산한 항산화 성분의 질량 분석도(Mass Spectrum 1).Figure 6 is a mass spectrogram (Mass Spectrum 1) of the antioxidant component produced by the bacteria of the present invention.
제7도는 본 발명 세균이 생산한 항산화 성분의 질량 분석도(Mass Spectrum 2).Figure 7 is a mass spectrogram (Mass Spectrum 2) of the antioxidant component produced by the present invention bacteria.
본 발명의 구체적인 구성과 작용을 실시예를 들어 상세히 설명하면 다음과 같다.When explaining the specific configuration and operation of the present invention in detail as follows.
[실시예 1]Example 1
젓갈에서 분리한 세균을 평판 배지에 배양한 후 집락 모양이 상이한 것들을 바둑판 모양으로 표시된 평판배지에 접종 12~24시간 30에서 배양한 다음 멸균된 여과지를 올려 다시 12~24시간 배양 후 여과지를 깨끗하게 분리 건조한 다음 여기에 이미 조제된 시약(1,1-dipheny1-2-picrylhydrazy1 = DPPH)을 분무 분홍색을 백색으로 탈색시키는 균의 집락을 선발 액체배지에 적정시간 배양하면서 향가가 좋으면 항산화제를 생산하는 그리고 역가 및 생산능력 등이 우수한 것을 비교분석하여 적정한 세균을 선발하였는데 그 세부 절차는 다음과 같이 실시하였다.After incubating the bacteria isolated from salted fish in a flat plate medium, the colony of the different colony shape is inoculated in a plate medium marked with a checkerboard 12-24 hours 30 After culturing in sterile filter paper and incubated for another 12 to 24 hours, the filter paper was separated, dried and sprayed with a reagent (1,1-dipheny1-2-picrylhydrazy1 = DPPH) already prepared here. The proper bacteria were selected by incubating the colonies in the selection liquid medium for a proper time and producing antioxidants if they had good scent and excellent titer and production capacity. The detailed procedure was carried out as follows.
즉, 항산화제의 생산여부는 배양액을 적정량 분취하여 그 탁도를 측정하여 세균수를 예측하고 원심분리한 다음 상등액을 적정량 시험관에 분취한 다음 2% metaphosphate 용액을 사용 1% 용액이 되도록 조정한 다음 준비한 시약 2,6-dichloroindophenol을 일정량 혼합한 후 즉시 Spectrophotometer를 사용 파장 520에서 투광도를 측정 기존하는 항산화제(아스코빅산 혹은 토코페롤 등)와 비교하여 역가가 높고(투광도가 크고) 탈색속도가 빠르며(급격한 탈색)짧은 시간에 완전 탈색하는 것으로 향기가 좋은 것을 선발하였다. 이 결과 선발된 미생물이 생성하는 항산화제는 기존하는 항산화제보다 좋은 역가를 나타내며 보다 지속성이 우수하였고 아카시아꽃 향기와 유사한 향기 성분도 생산하였다.That is, whether or not the production of antioxidants is an appropriate amount aliquots of the culture medium, the turbidity is measured to predict the number of bacteria, centrifuged, and the supernatant is aliquoted into an appropriate amount test tube, and then adjusted to a 1% solution using 2% metaphosphate solution. Use a spectrophotometer immediately after mixing a certain amount of reagent 2,6-dichloroindophenol. Wavelength 520 Transmembrane was measured at high potency (large transmissivity), fast decolorization rate (rapid decolorization), and complete decolorization in a short time compared to existing antioxidants (ascorbic acid or tocopherol). As a result, the antioxidants produced by the selected microorganisms showed better titers than the existing antioxidants, and were more durable and produced fragrance components similar to those of acacia flowers.
[실시예 2]Example 2
상기 실시예 1에서 기술한 바 요령으로 분리한 미생물을 일정기간(1~7일) 액체배지에 배양하여 유기용매로써 추출한 다음 이를 감압 농축 건조하여 소량(1~3)의 에탄올에 녹혀서 Sample 시료로 사용하였다. 이렇게 준비한 시료와 리노레익산(Linoieic acid) 및 증유수 각 1를 시험관 혹은 에펜돌프 원심분리기용 츄브에 넣고 pH7.0의 Buffer 용액 2를 첨가한 다음 혼합한 후 40에서 수시간 방치하면서 경시변화에 따른 항산화 역가를 측정하였는데 그 세부 요령은 다음과 같다.The microorganisms isolated as described in Example 1 were incubated in a liquid medium for a certain period of time (1-7 days), extracted with an organic solvent, and then concentrated under reduced pressure and dried in a small amount (1-3). Dissolved in ethanol) was used as a sample sample. Thus prepared samples and linoleic acid (Linoieic acid) and extra water each 1 In a test tube or in an eppendorf centrifuge churn Buffer solution 2 Add and then mix 40 Antioxidant titers were measured with changes over time after leaving for several hours. Details are as follows.
즉, 깨끗한 유리시험관에 상기 반응 혼합 용액과, Ammoniumthiocyanate 및 Ferrous chloride reagent 각 1를 3의 에탄올(75%)과 혼합하여 10~30분 상온에 방치한 다음 Spectrophotometer로서 파장(490에서) 흡강도를 측정 기존하는 항산화제(아스토빅산 혹은 토코페롤 등)와 비교하여 역가가 높고 지속성이 양호한 것을 선발하였다. 결과적으로 선발된 미생물이 생성한 항산화제는 기존하는 합성 항산화제보다 역가가 높으며 지속성도 더 우수하였다. 단, 자연 항산화제인 아스코빅산에 비하여는 다소 역가가 낮았다. 그러나 지속성은 보다 우수하였다. 한편 향기성분은 아카시아향이 시간이 경과하면서 또 정제작업을 하면 할수록 역가가(향기) 점차 줄어들었으나 극미량이라도 상당한 향기를 발산하였다.That is, the reaction mixture solution, Ammoniumthiocyanate and Ferrous chloride reagent each 1 in a clean glass test tube 3 Mixed with ethanol (75%) and left at room temperature for 10-30 minutes, followed by wavelength (490) as a spectrophotometer. Absorption was measured. Compared with the existing antioxidants (astobic acid or tocopherol), we selected high potency and good persistence. As a result, the antioxidants produced by the selected microorganisms showed higher titers and better sustainability than conventional synthetic antioxidants. However, the titer was lower than that of ascorbic acid, a natural antioxidant. But persistence was better. On the other hand, the aroma component gradually decreased as the acacia scent passed over time and refined.
[실시예 3]Example 3
상기 실시예 1 및 실시예 2의 방법을 적용하여 선발된 미생물을 액체 발효배지로 대량 발효하여 유기용매로써 추출 농축하여 소량의 유기용매에 녹혀 Silica gel chromatography를 적용 분획을 얻고, 향기 및 항산화 분획을 골라서 분취한 다음 이를 박층 크로마토그라피(TLC)를 적용 순수 분리하여 역가를 측정하는 동시에 향기 및 항산화 성분을 갖인 분획은 GC/Mass를 이용 향기 및 항산화제를 동정한 결과 향기성분은 제1도의 가스 그로마토그람에 나타난 바와 같이 몇가지 성분이 혼입되어 있었는데 그 중 향기성분을 제2도, 제3도 및 제4도의 질량 스펙트럼으로 추정되었으며, 항산화제는 제4도의 가스 그로마토그람에 나타난 바와 같이 몇가지 성분이 나타나고 제6도 및 제7도의 질량 스펙트럼으로 추정되었다.By applying the method of Example 1 and Example 2, the selected microorganisms were fermented in bulk with a liquid fermentation medium, extracted and concentrated as an organic solvent, dissolved in a small amount of organic solvent to obtain silica gel chromatography, and fractions and antioxidant fractions were obtained. Select and fractionate and apply thin layer chromatography (TLC) to measure the titer by pure separation. At the same time, fractions containing fragrance and antioxidants were identified using GC / Mass to identify fragrances and antioxidants. As shown in the matogram, several components were incorporated. Among them, the fragrance components were estimated by the mass spectra of Figs. 2, 3, and 4, and the antioxidants were found in the gas gramogram of Fig. 4. Are shown and estimated with the mass spectra of FIGS. 6 and 7.
이상 설명한 바와 같이, 본 발명은 아카시아향의 향기성분과 항산화물을 생산하는 미생물을 제공하는 효과가 있고 이를 이용한 식품, 화장품, 기타 공업제품을 제공하는 뛰어난 효과가 있으므로 식품 산업상 매우 유용한 발명인 것이다.As described above, the present invention is a very useful invention in the food industry because it has the effect of providing the microorganisms that produce the aroma component and the antioxidant of acacia flavor, and the food, cosmetics, and other industrial products using the same.
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