KR20070113034A - LACTIC ACID BACTERIA SEPARATED FROM KIMCHI AND gamma;-AMINOBUTYRIC ACID PRODUCED THEREBY - Google Patents

Abstract

A novel Lactobacillus buchneri MS is provided to produce gamma-aminobutyric acid(GABA) excellently and have the neuronal death protecting and neuron growth protecting function, thereby being used in various industrial fields such as health functional foods. A Lactobacillus buchneri strain isolated from kimchi and producing gamma-aminobutyric acid is Lactobacillus buchneri MS(deposition no. KCTC 10922BP). A food comprises at least one kind selected from the group consisting of the strain, a culture solution thereof, and a concentrate or a dried material of the culture solution as an active ingredient. A method for producing GABA comprises a step of culturing the strain in a deMan Rogasa Sharpe(MRS) medium in which at one selected from group consisting of 5% monosodium glutamate, 3 weight/volume% of NaCl and at least one selected from the group consisting of 1-2 weight/volume% of glucose, 1-2 weight/volume% of maltose, 0.5-0.6 weight/volume% of arabinose, and 2 weight/volume% of galactose as a carbon source is added.

Description

A novel Lactobacillus odorous MS having a neuronal cell death mechanism and a method for producing gamma aminobutyl acid using the same {LACTIC ACID BACTERIA SEPARATED FROM KIMCHI AND γ-AMINOBUTYRIC ACID PRODUCED THEREBY}

1 is a list of 16S rDNA sequences of Lactobacillus Buchnery MS,

Figure 2 is a table showing the phylogenetic relationship between Lactobacillus Buchnery MS and other bacteria based on the 16S rDNA nucleotide sequence,

Figure 3 shows the results of TLC analysis of Gabba produced from Lactobacillus Buchnery MS,

4 is a graph showing the effect of MSG on the growth of Lactobacillus Buchnery MS,

5 is a graph showing the effect of MSG on the production and conversion rate of Gabba,

FIG. 6 is a graph showing the growth and production of Gaba of Lactobacillus odorary MS in MRS liquid medium to which 5% MSG was added.

7 is a graph showing the growth rate according to pH in MRS liquid medium and MRS liquid medium added with 5% MSG,

8 is a graph showing the effect on the growth of the Lactobacillus Buchnery MS and the production of Gaba according to the initial pH of the culture medium,

9 is a graph showing the effect on growth and production of Gabba Lactobacillus Buchnery MS according to the NaCl concentration of the culture medium,

FIG. 10 is a graph showing growth and production of Gabba of Lactobacillus Buchneri MS when cultured under optimal conditions for growth of Lactobacillus Buchneri MS in MRS liquid medium to which 5% MSG was added.

11 is a graph showing the neuronal protective function of Lactobacillus Buchnery MS against neuronal cell death-inducing toxic substances.

[TECHNICAL FIELD OF THE INVENTION]

The present invention relates to a novel Lactobacillus Buchneri MS isolated from Kimchi and a method for producing gamma aminobutyl acid (GABA) using the same.

[Private Technology]

Gaba is a type of amino acid that is contained in the nervous system and blood in humans, the majority of which is present in the bone marrow to increase brain function by increasing the neurotransmitter acetylcholine, improving brain blood flow, improving brain metabolism, mental stability, It is said to be effective in strokes. In addition, hypertension prevention effect, diuretic effect, liver function improvement effect, obesity prevention action, alcohol metabolism promoting action, etc. are known, especially registered as a drug for stroke treatment.

Gava is known to be widely distributed in various vegetables, fruits, rice, soybeans, etc., but its content is low and it is difficult to exhibit physiological action. Most of Gaba's chemical synthesis products are concerned about side effects such as loss of appetite, constipation and diarrhea.

GABA produced by the microorganism is yikolrayi (E. coli), Pseudomonas (Pseudomonas), fungi, and the report of the lactic acid bacteria, etc. [Production of γ-Aminobutyric Acid by Lactic Acid Bacteria. Japan Seibutsu - kogaku. 75: 239-244 (1997)] Among the studies on the production of Gaba from lactic acid bacteria, Lactobacillus brevis in Japanese soju Production of γ-Aminobutyric Acid from Alcohol Distillery Lees by Lactobacillus brevis IFO-12005. Japan Journal of Bioscience And Bioengineering . 93: 95-97 (2002), Lactobacillus casei Lactobacillus Hill Gardiner (Lactobacillus fermented yogurt using shirota) development, from Kimchi hilgardii ) [Method for preparing Kimchi containing a large amount of γ-amino acid. Korean Patent 10-0418687], Leuconostoc mesenteroides Development of GABA-added Kimchi Using DRC0211 [Acid-resistant Leukonostock Mesenteroid Isolated from Kimchi and Method of Making Delicious Kimchi Using the Same]. Korean Patent 10-0536108] and the like, and Lactobacillus Sakai ( Lactobacillus) sakei ) , Lactobacillus brevis A study on γ-Aminobutyric Acid Production by Lactobacillus sakei B2-16, Department of Biotechnolony, Graduate School, Yonsei University. 2002, PP: 1-46, Isolation and Identification of Lactobacillus sp. Produced γ-Aminobutyric Acid (GABA) from Traditional Salt Fermented Anchovy. Korean J. Food & Nutr . 14: 72-79 (2004)] and other Lactobacillus acidophilus , Lactobacillus vulgaris ( Lactobacillus) bulgaricus), Streptococcus Thermo filler's (Streptococcus thermophilus), Lactobacillus Planta Room (Lactobacillus plantarum), ruteri Lactobacillus (Lb. reuteri), Lactobacillus Caucasus keonpyu (Lb. confusus), Lactobacillus casei (Lb. casei), Lactococcus rakti's (Lactococcus lactis ) , Streptococcus faecalis , and others report on the production of Gaba. [Method of producing fermented product enriched with gamma-aminobutyl acid by lactic acid bacteria and fermented product produced using the same and its use. Republic of Korea Patent 10-0547018]

The above-mentioned prior art regarding the various physiological activities of GABA is mainly related to the physiological activity of GABA derived from foods, and the report on the identification of GABA derived from Lactic acid bacteria has been reported in Japan. Effect of a γ-Aminobutyric Acid-enriched Dairy Product on The Blood Pressure of Spontaneously Hypertensive And Normotensive Wistar-Kyoto rats. Japan British journal of Nutrition . 92: 411-417 (2004)] A case of fermented milk made from Gabba-producing lactic acid bacteria and administered to 39 patients reported a clinical effect of lowering blood pressure [Blood-Pressure-Lowering Effect of a Novel Fermented Milk Containing γ-Aminobutyric acid (GABA) in Mild Hypertensive. Japan European journal of clinical Nutrition 57: 490-495 (20 03)].

As Gaba is known to be effective in preventing hypertension and promoting brain function, and as interest and demand for health functional foods increase, the industrial use of Gaba will increase, and production of Gaba by lactic acid bacteria will increase production cost, food safety and In terms of preference, the possibility of commercialization and marketability is very high.

In the present invention, the bacterium production ability from Kimchi is very excellent, and the novel Lactobacillus odorery is isolated and identified, and the optimal culture conditions thereof are established, while the culture of the Lactobacillus odorery in the present invention has high neuronal cell death protection. It was found that the neuronal growth promotion function. The present invention is a novel Lactobacillus odorary ( Lactobacillus) having the ability to produce Gabba buchneri ) to provide a method for producing MS strain or its culture and Gaba.

The present invention is a novel Lactobacillus odorery (GABA, γ-aminobutyric acid) producing Lactobacillus buchneri ) provides MS strain.

Genus and species of various lactic acid bacteria that can produce gava are known, but strains belonging to the Lactobacillus Buchnery have not been reported yet. Therefore, the Lactobacillus Buchnery MS of the present invention is the first Lactobacillus Buchnery strain having Gaba production.

The inventor of the present invention, Lactobacillus Buchnery MS was deposited on March 14, 2006, at the Korea Research Institute of Bioscience and Biotechnology, located at 305-333, Eui-dong, Yuseong-gu, Daejeon, on March 14, 2006, and was given accession number KCTC 10922BP.

Lactobacillus Buchnery MS is a gram-positive rod-shaped, cream-colored, uneven colony isolated from kimchi. Biochemical properties with API 50CHL Kit of the strain with 16S rDNA base sequence analysis showed that the Lactobacillus buchwi isolated from kimchi of this invention Nourishing MS exhibits a Lactobacillus buchwi Nourishing (Lactobacillus buchneri) AB 205055 and 99% homology The bacterium was finally identified as a bacterium corresponding to the odorous genus of the genus Lactobacillus.

Lactobacillus of the present invention buchwi Nourishing MS, its culture medium, micro base Lactococcus from the group consisting of the dry matter of the concentrate of the culture or the culture medium Proteus (Micrococcus luteus) ATCC9341, Staphylococcus aureus (Staphylococcus aureus ) E. coli as well as in Gram-positive bacteria such as ATCC29213, Streptococcus faecalis ATCC29212, Streptococcus mutans ATCC25175 ATCC25922, E. coli O-157, Pseudomonas Pseudomonas aeroginosa) ATCC27853, Salmonella typhimurium (Salmonella typhimurium ) It has antimicrobial activity against gram-negative harmful food poisoning bacteria such as ATCC19430.

The present invention also provides a method for optimal production of Gaba in a medium containing Gaba precursor from Kimchi lactic acid bacteria Lactobacillus Buchnery MS isolated from Kimchi.

Optimum Gaba production conditions using the Lactobacillus Buchnery MS of the present invention is the concentration of monosodium glutamic acid (MSG: monosodium glutamic acid), the precursor of Gabba is incubation time 48-72 in MRS (deMan Rogasa Sharpe) liquid medium The optimum pH was 5.0, the optimal NaCl concentration was 1% (W / V), the incubation temperature was 30 ° C, and the added sugar source (carbon source) was 1% (W / V) glucose.

The novel Lactobacillus odorous MS of the present invention produces 251 mM (± 0.333) of GABA in culture under the optimum production conditions, and the conversion rate for converting GABA precursor MSG administered to the strain culture medium to GABA is 94%. Compared with other known Gaba-generating bacteria, it has a high Gaba production capacity.

In the method for producing Gabba using the present invention Lactobacillus Buchnery MS, the medium used was a MRS liquid medium as a base medium. In the method of the present invention, the incubation temperature was performed at 30 ° C., and MSG, a precursor of GABA, was used in the range of 1-10% (W / V) in MRS medium, considering cell growth, production and conversion rate of GABA in the same medium. MSG 5% concentration is the most optimal concentration. The incubation time of the strain Lactobacillus odorary MS required for GABA production reached a stop at 48 hours (2 days) of incubation when cultured for 1 to 7 days at 30 ° C., and the production of GABA was recorded after 48 hours. After that, the optimum incubation time was found to be about 48-72 hours, maintaining almost the same value. The initial pH of the culture medium had a moderate pH range of 5.0-8.0, but the optimum initial pH was pH 5.0. The effect of NaCl on Gab production was that Gabba production was good at 0-5% NaCl concentration when 5% MSG was added to MRS medium and 0-7% (W / V) of NaCl, but NaCl 1- At 3%, Gabba production was higher. The optimum concentration of NaCl was NaCl 1% (W / V).

In the method of the present invention, the carbon used by the Lactobacillus Buchnery MS to enhance Gabba production is glucose, maltose, galactose, arabinose, lactose, fructose, and the like, depending on the concentration in the medium of the carbon source used. Production may be increased but may be reduced. Glucose, lactose 1-2% (W / V), maltose, galactose 2% (W / V), fructose 0.5-1% (W / V), arabinose 0.5-0.6% (W / V) is the most preferred addition concentration in the medium.

In the present invention, the food means a natural product or a processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through some processing process, for example, fruits, vegetables, and fruits. Or dried or cut products of fruits, fruit juices, vegetable juices, mixed juices or chips, noodles, livestock processed foods, fish processed foods, dairy products, fermented foods, legumes foods, cereals, microbial fermented foods, confectionery , Seasonings, processed meats, acidic beverages, licorice, herbs and the like in the present invention is meant to include fermented foods, functional foods and processed foods, but is not limited thereto. The food of the present invention is not particularly limited to other ingredients except for containing the probiotic active agent as an essential ingredient in the indicated ratio, and may include various flavors or carbohydrates as additional ingredients, such as ordinary food, but is not limited thereto. It is not. The probiotic may be added to raw materials in the manufacture of foods, beverages, health drinks, gums, teas, vitamin complexes, and health functional foods, or by appropriate mixing with cooked foods, and food acceptable foods. It may be added together with auxiliary additives. At this time, the amount of the probiotic in the food or beverage may be added in 0.01 to 90% by weight of the total food weight, in the case of a beverage may be added in a ratio of 0.02 to 20g, preferably 0.5 to 10g based on 100ml.

Fermented food in the present invention means a food made by adding one or two or more microorganisms, such as lactic acid bacteria or yeast, using the fermentation action of the microorganisms, and in detail to add the fermented food spawn to the food base and to prepare Means food. The fermented food includes all non-sterile open fermented foods such as liquor, bread, kimchi, salted fish, soybean paste, soy sauce, cheese, butter, yogurt. In addition, the probiotic may be used as a seed for fermented food, preferably used as a seed of kimchi. At this time, the amount of spawn is preferably adjusted according to the type of fermented food and the type of spawn. It is preferably inoculated at 0.0001 to 0.01 parts by weight (wet parts by weight) based on 100 parts by weight of the food main ingredient.

Functional food in the present invention is the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, biotechnological techniques, etc. It means a food processed and designed to fully express the gymnastics function related to the living body.

In the present invention, the drink refers to a generic term for drinking to quench thirst or enjoy the taste, and includes alcoholic beverages, soft drinks, water, syrup, tea, coffee, fruit drinks, and the like, and include lactic acid bacteria drinks. The lactic acid bacteria drink refers to a beverage in which lactic acid bacteria are cultured and lactic acid fermentation is added by diluting with sterilized water and adding sugar and flavoring. The beverage is not particularly limited to other ingredients except for containing the probiotic as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks.

Hereinafter, embodiments of the present invention will be described. The following examples are only for illustrating the present invention and the invention is not limited to the following examples.

[Example]

Example 1 Isolation and Identification of Gava Producing Lactic Acid Bacteria from Kimchi

1-1. Gava  Isolation of Producing Strains

Kimchi was collected from homes and restaurants that are famous for their deliciousness. Immediately crush the entire contents without altering the Lactobacillus, dilute at an appropriate magnification after filtration, and incubate in Lactobacillus MRS (Difco co., France) medium for at least 48 hours to obtain 2% CaCO ₃ (Calcium Carbonate, Amresco Inc., USA). ) Was added to MRS medium with tooth picking to form a transparent ring, and gram positive kit (Gram stain kit BD Co., USA), catalase (Biomerieux., France) negative colonies were temporarily separated by lactic acid bacteria. In order to isolate GABA-producing lactic acid bacteria from kimchi, 6 GABA-producing strains were isolated by incubation in MRS liquid medium to which 1% MSG was added, and then confirmed by GABA using TLC. Among them, one final lactic acid bacterium having the highest GABA conversion rate was selected, and this strain was termed MS.

1-2. Create Gabba  Identification of Strains

Gram staining of GABA-producing isolated Lactobacillus MS was examined for morphological characteristics through microscopic observation and streaking in solid medium, biochemical characteristics through glycoactivity verification, and molecular biological characteristics through 16S rDNA sequencing. . In sequencing 16S rDNA, a primer for 16S rDNA amplification was used as a primer sequence of Forward: 5'-GCGGCGTGCCTAA TACATGCAAGTCG-3 'and Reverse: 5'-GACCCGGGAACGTATTCACCGCGGC-3'. As shown in the Gram staining results, the isolated strain MS was a Gram-positive rod-shaped, catalase-negative, creamy, non-smooth colony (Table 1). The biochemical characteristics of the cells were incubated at 30 ° C for 24 to 48 hours using the API 50CHL kit, and the positive result was marked with "+" and the negative result was marked with "-". In case of doubt, it is indicated by "?" (Table 2). In addition, 16S rDNA sequence homology analysis of a total of 1,384 bp of the isolate strain showed 99% homology with Lactobacillus Buchnery AB 205055, which was named the final Lactobacillus Buchnery MS. Figure 1 shows the 16S rDNA nucleotide sequence of Lactobacillus Buchnery MS and Figure 2 shows a phylogenetic relationship with other bacteria based on the 16S rDNA nucleotide sequence of the isolated strain MS.

Characteristics Isolate MS  Gram stain  +  Morphology  bacillus  Colony  circular  Colony surface  rough  Colony color  cream  Colony opacity  opaque  Catalase reaction  -

Characteristics Isolate MS Characteristics Isolate MS control - esculin ? glycerol - salicine - erythritol - cellobiose - D-arabinose + maltose + L-arabinose + lactose + ribose + melibiose + D-xylose + saccharose - L-xylose - trehalose ? adonitol - inuline - β-methyl-D-xyloside - melezitose - galactose + raffinose + glucose + amidon - fructose + glycogen - mannose - xylitol - sorbose - gentiobiose - rhamnose - D-turanose + dulcitol - D-lyxose - inositol - D-Tagatose - mannitol + D-fucose - sorbitol - L-fucose - α-methyl-D-mannoside - D-arabitol - α-methyl-D-glucoside + L-arabitol - glucosamine - gluconate + amygdalin - 2-keto-gluconate - arbutine - 5-keto-gluconate +

Example 2 Production and Characterization of Gabba by Lactobacillus odorary MS

2-1. Gabba  Qualitative and quantitative analysis

Qualitative analysis of Gaba generated by the isolate strain was confirmed using TLC (Thin Layer Chromatography) method. The isolated bacteria were inoculated in MRS medium to which 1% (W / V) MSG (monosodium-L-glutamate, Yakuri co., Japan) was added and incubated at 30 ° C for 48 hours. The culture solution was centrifuged (9,950xg, 3min, 4 ° C), and the supernatant was added to 4 μl on a TLC plate (Sigma-Aldrich co., Germany), followed by acetic acid (Merck co., Germany): 1-butanol (Junsei co., Japan) was developed twice by 7 cm in the developing solvent in which the ratio of the tertiary distilled water was adjusted to 1: 4: 5 (V / V). In the case where GABA is produced by the isolate after the TLC development, dots appear at the same position as the GABA standard (lane 1) (FIG. 3). Lane 1 is a GABA standard, lane 2 is a MRS medium containing 5% MSG as a GABA production medium used in this experiment, and lane 3 is a strain of AF1 isolated from kimchi in lane 2 medium. Supernatant, lane 4 is another supernatant strain Y3, lane 5 is another isolate strain MS, lane 6 is another isolate strain S3, lane 7 is another isolate strain S4, lane 8 is another isolate strain S5 The supernatant was raised on the TLC plate. After completion of TLC development, the TLC plate was dried at room temperature and then immersed in 0.5% ninhydrin (Lancaster co., England) solution and heated to obtain MSG and GABA spots (standard: γ-aminobutyric acid, Sigma-Aldrich co). , Germany) was identified as a GABA producing strain showing a GABA spot at the same position. As shown in FIG. 3, the isolate strain MS was identified as the highest Gaba-generating strain, and other lactic acid bacteria were shown to be weakly producing or not producing GABA at all. Therefore, subsequent experiments showed the highest GABA production capacity. Lactobacillus Buchnery MS was tested.

Quantitative analysis of GABA used an enzyme analysis method. GABA transaminase converts GABA and alpha-ketoglutarate into glutamate and succinic semialdehyde, and the resulting succinic semialdehyde and NADP ⁺ are succinic semialdehyde dehydrogenases. Succinic and NADPH are produced by succinic semialdehyde dehydrogenase. The enzyme GABA transaminase and succinic acid semialdehyde dehydrogenase were added, and the required substrates alpha ketoglutamic acid and NADP ⁺ were added to determine the amount of GABA by the amount of NADPH generated after the enzyme reaction.

Methanol (DC chemical, Korea) was added to inactivate the GAD enzyme remaining in the culture supernatant. Water-soluble phenolic pigments affecting absorbance are LaCl ₃ It was removed by precipitation with (Lanthanum Chloride, Sigma-Aldrich Co., Germany), and pretreated by precipitation of LaCl ₃ with KOH (Potassium Hydroxide, Junsei Chemical Co., Japan).

GABA reacts with alpha ketoglutamic acid (Sigma-Aldrich Co., Germany), NADP (Nicotinamide Adenine Dinucleotide Phosphate, Sigma-Aldrich Co., Germany) to produce NADPH. NADPH produced after one hour reaction was measured for absorbance at 340nm to calculate the content of GABA as the increase value. The formula of the standard curve was Abs = 0.0030 * x (mM) +0.0069 and R = 0.999.

2-2. Of culture medium MSG  Cell growth according to concentration Gabba  production

The effect of the amount of MSG added to the MRS medium on cell growth and subsequent GABA production was examined by flask static culture. Inoculated with 1% of isolated Lactobacillus strains cultured 30-48 hours before in 1% (W / V) to 10% (W / V) of MSG, followed by incubation for 72 hours, and absorbance at 600 nm Ultra spec 2100 pro, Amersham Biosciences Co., England) to determine the proliferation of the cells, the GABA produced in the culture was quantified by the enzyme assay. The experiment was repeated two times three times and averaged a total of six results, and the experimental results were expressed as the average value ± standard error. As shown in FIG. 4, the growth of the cells did not have a significant effect on the MSG concentration, but the growth of the cells was the highest when the MSG 3% was added. The production of GABA was the highest in the MSG addition culture of 9%, but the conversion was highest at 1% and gradually decreased as compared to the amount of GABA produced relative to the amount of MSG added (FIG. 5). Therefore, the effective MSG concentration was 5% in consideration of the overall cell growth, GABA production and conversion rate.

2-3. Depending on the growth time of the cells GABA production

In order to investigate the production of GABA according to the growth stage of the isolated lactic acid strains that produce GABA, 1% of the lactic acid strains pre-incubated at 30 ° C for 48 hours were inoculated with 1% in MRS liquid medium containing 5% (W / V) MSG and then 30%. While incubating at 7 ° C. for 7 days, the absorbance was measured every 24 hours to confirm the growth of the cells. The culture was centrifuged to use the supernatant for quantification of GABA. The experiment was repeated four times and expressed as an average value ± standard error. When the absorbance and GABA production were measured while the Lactobacillus Buchnery MS was incubated at 30 ° C. for 7 days (FIG. 6), there was little GABA production in the early induction phase, but the GABA production started when the log phase began at 16 hours. . Absorption values were slightly decreased, with agglomeration of bacteria at 36 hours and at 48 hours after killing. However, GABA is produced by the conversion of MSG by GAD enzyme, so it is continuously increased even after the stop period, and the value is maintained for 7 days as the GABA production is maximized at 48-72 hours. Different strains have different timings of GAD activity, but Lactobacillus odorary In the case of MS, GABA production is generally faster.

2-4. GABA production Lactobacillus Voucher MS  Growth impact

To investigate the effect of GABA production on the growth of isolated Lactobacillus strains, cultured for 48 hours in LRS culture medium and MRS medium containing 5% MSG. 1% of Lactobacillus Buchnery MS was inoculated and cultured at 30 ° C. for 48 hours, and cell growth was measured every 4 hours, and the pH of the culture solution was measured at the same time (FIG. 7).

The experiment was repeated four times to use the average value. In Figure 7 A is the measurement of the absorbance at 600nm using a spectrophotometer (Aspectrophotometer, Amersham Biosciences) cell growth of Lactobacillus Buchnery MS cultured in MRS liquid medium, B is MRS containing 5% MSG Cell growth of the Lactobacillus odorous MS cultured in liquid medium was measured. C is the pH value of the medium cultured Lactobacillus Buchnery MS in MRS liquid medium, D is the pH value of the medium cultured Lactobacillus Buchnery MS cultured in MRS liquid medium containing 5% MSG. The cell growth was not significantly different in MRS medium or medium containing 5% MSG. However, when 5% MSG was added to the medium without MSG, logarithmic growth started a little faster, leading to rapid cell growth. Showed. The stationary phase also reached about 4 hours as early as 28 hours for GABA production. Lactic acid bacteria anaerobic ferment carbohydrates to produce lactic acid and lower the pH. In general, lactic acid bacteria produce lactic acid as the cells grow, and the pH of the culture solution decreases to about pH 3.9-4.5 from the end of the log phase to the stop period. At the beginning of the log phase, lactic acid was formed, the pH began to drop, reached a stop, and was maintained at pH 4.48. However, in the culture of MRS medium containing 5% MSG, the cell culture decreased slightly at the initial pH of 6.25 and reached the lowest value of pH 6.07 at 12 hours.After that, the pH increased to pH 7.06 at 48 hours. Reached. This result is contrary to the phenomenon that the pH continues to decrease with the production of organic acid, such as lactic acid, which is generally observed in lactic acid bacteria culture. The increase in pH of GABA-producing strain cultures in the culture of MSG was thought to be due to the produced GABA. In other words, it is thought that the pH is increased because glutamic acid, which is acidic, is converted into a relatively large amount of GABA, which is introduced into the medium, and accumulates in the culture medium.

2-5. Lactobacillus Voucher MS Antimicrobial activity of

Direct method of direct application of bacteria to investigate the production of antimicrobial substances in isolated lactic acid bacteria [Bacteriocins of gram-positive bacteria. USA American society for microbiology . 40 (3): 722-56 (1976)] and an agar diffusion method for the growth inhibition by adding a probiotic to a paper disk [Assay system for bacteriocin, Australia Appl. Microbiol . 21 (5): 943 (1971)].

The direct method is when lactic acid bacteria are used as lactic acid bacteria, 0.75% soft-agar containing 10 ^{5 ~ 6} CFU / ml indicator bacteria after drawing lactic acid strains anaerobicly precultured in 5ml MRS liquid medium to MRS solid medium. After covering, anaerobic incubation at 30 ° C. for 24 hours was observed for the ring strain for the indicator strain. When aerobic harmful strains were used as indicators, the indicators were smeared on LB solid media at a concentration of 10 ^5-6 CFU / ml, and a hole was formed with a diameter of 5 mm, and the Lactobacillus was isolated at 10 ^5-6 CFU / ml. mixed with soft-agar.

In the Agar diffusion method, the probiotic material prepared by the above method was deposited on paper disk (diameter 8.00 mm, Advantec Co., Japan). After covering with soft-agar containing the indicator bacteria and incubated at 30 ℃ for 24 hours, the presence of antimicrobial activity was examined while examining the inhibitory ring against the indicator strain. It is an indicator bacterium for verifying the antibacterial substance production ability of isolated lactic acid bacteria. KFRI150, Lactobacillus plantarum KFRI464, Leuconosestock Mestheteroid KFRI218, Leuconosestock Mestheteroid KCTC1628 was used. KFRI strains were used from Korea Food Research Institute and KCTC were distributed from Gene Bank of Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology. Bacillus is a harmful strain genus, Micrococcus Genus, Staphylococcus genus, Salmonella Genus, Pseudomonas genus, Listeria Genus and the like.

Lactobacillus antibacterial material from buchwi Nourishing MS is Lactobacillus Ecija FIG filler's KFRI150, Lactobacillus del Brewer station (Lb. Delbrueckii) KFRI347, Lactobacillus Planta room KFRI236, Lactobacillus plantarum KFRI464, Leukonostock Mesenteroid Not only against lactic acid bacteria such as KFRI218 and leukonostock mecetheroid KCTC1628, but also microorganisms such as micrococcus luteus , Pseudomonas aeroginosa, and E. coli, which are indicators of fecal contamination, Activity was shown (Table 3). In Table 3, when the direct method is used, the antimicrobial activity is indicated as "+", and the activity is indicated as "-". In the disk assay, if growth inhibition was not seen, "-" was expressed as "+" if the size of growth inhibition ranged from 9.0-11.9mm, and as "++" in the range of 12.0-20.0mm.

Lactobacillus buchwi Nourishing antimicrobial substance from the MS are different, such as Gram-positive, broad shown antibacterial activity to form spores in the canned food in the use of the food processing fungal control or fermented milk, fermented alcoholic beverages, dairy products (Bacillus genus) for negative bacteria It is expected to be used as a natural preservative in foods and feeds, as well as to improve the shelf life, to improve the nutritional value, taste, texture, and control of low temperature bacteria, pathogenic bacteria and rot microorganisms by reducing heat treatment.

  Group   Sensitive indicator  Antimicrobial activity  Direct method  Disk assay   lactic acid bacteria Lactobacillus acidophillus KFRI150 + ++ Lactobacillus delbrueckii KFRI347 + + Lactobacillus plantarum KFRI236 + + Lactobacillus plantarum KFRI464 + ++ Leuconostoc mesenteroides KFRI218 + + Leuconostoc mesenteroides KCTC1628 + +     gram (+) Bacillus subtilis ATCC6633 + ++ Listeria monocytogenes ATCC19113 - - Micrococcus luteus ATCC9341 + + Staphylococcus aureus ATCC29213 + + Streptococcus faecalis ATCC29212 + + Streptococcus mutans ATCC25175 + +   gram (-) Esherichia coli ATCC25922 + + Esherichia coli O-157 + + Pseudomonas aeroginosa ATCC27853 + ++ Salmonella typhimurium ATCC19430 + +

Example 3 Optimal Production Conditions of Gabba

3-1. Initialization of the culture medium pH Influence

5% (W / V) MSG corrected to pH 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0 with 1N NaOH or 1N HCl to investigate the effect of the initial pH of the medium on the growth and GABA production of the isolates Inoculated with 1% (V / V) of the isolated strain in the MRS liquid medium added to the absorbance was measured after 72 hours incubation, and the resulting GABA was quantified. The experiment was averaged three times.

Incubate at 30 ° C for 3 days in MRS liquid medium containing 5% MSG corrected to pH 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0 with 1N NaOH or 1N HCl. Lactobacillus odorery The growth and GABA production capacity of MS were examined. The experiment is the value averaged three times. Lactobacillus Buchnery MS was well grown in the range of pH 5.0 to 8.0, the optimum pH of growth was 5.0. As the growth of the bacteria increased or decreased, the production of GABA also increased or decreased accordingly (FIG. 8). Lactobacillus odorery showing high GABA production with cell growth over a wide initial pH range Microsoft is valuable in industrial use.

3-2. Of culture medium NaCl  Influence of concentration

To investigate the effect of NaCl concentration on the growth of strain and GABA production, isolate strains were added to MRS liquid medium containing 5% MSG containing 0, 1, 3, 5, 7% (W / V) NaCl. After 72 hours of incubation with 1% (V / V) inoculation, cell growth was measured and the resulting GABA was quantified. The experiment was averaged three times. Lactobacillus Buchnery MS was well grown in the range of 0-5% NaCl (W / V), and the production of GABA was high, and the growth of cells and GABA was the highest when NaCl 1% was added (Fig. 9). In view of the effect of NaCl addition of the existing large GABA producing strains, GAD of Lactobacillus brevis has no effect on NaCl addition, and Lactobacillus sakei has been reported to have reduced cell mass and GABA production in proportion to the added NaCl concentration. . Lactobacillus odorery In case of MS, addition of 5% NaCl is not affected by cell growth and GABA production, so it is considered to be excellent in flame resistance. Therefore, stable application of GABA can be expected when applied to fermented foods that are salted like Kimchi.

3-3. Of culture medium Carbon source  Effect of type and concentration

To select the optimal carbon source for GABA production of isolated Lactobacillus strains, six metabolic sugars were added to MRS liquid medium containing 5% MSG at a concentration of 0-2% (W / V). Inoculating 1% (V / V) of GABA-producing isolated strains into the medium containing the carbon source was measured for cell growth after stationary culture at 30 ° C. for 72 hours, and the resulting GABA was quantified as a culture supernatant. GABA production was averaged over 10 experiments.

In order to select the optimal carbon source of Lactobacillus Buchnery MS, six metabolic sugars were added to MRS medium containing 5% MSG in the range of 0-2% (W / V), followed by 3 days incubation and growth of GABA. Was tested. The control did not add any of the six sugars (0%) and only 5% MSG was added to the MRS medium (Table 4). The most effective carbon source for cell growth was arabinose. Cell growth was significantly increased with the addition of arabinose, but the production of GABA was sharply decreased. Cell growth of the remaining sugars was in order of maltose> glucose> galactose> fructose> lactose when 1% sugar was added. In addition, GABA production was increased by glucose> galactose> maltose> fructose> lactose when added per 1%, and GABA growth rate slightly different from 1% added by glucose> maltose> galactose> lactose> fructose when added 2% Showed. From the above results, it was obtained that the addition of sugar to the culture medium had several effects on the growth of the cells and the production of GABA.

Carbon source Concentration (%) A ₆₀₀ ( Cell growth ) GABA content( mM ) GABA % Conversion  Control  0.0  4.32  212.74 ± 10.89  79.7    Arabinos  0.5  6.41  227.59 ± 3.25  85.2  0.6  6.62  231.18 ± 5.24  86.6  1.0  6.42  134.92 ± 25.44  50.5  2.0  7.26  9.48 ± 3.34  3.5   Fructose  0.5  5.09  223.64 ± 2.52  83.5  1.0  5.20  224.63 ± 12.16  84.1  2.0  5.54  208.67 ± 8.32  78.2  Galactose  1.0  5.40  227.36 ± 9.26  85.2  2.0  6.64  232.20 ± 5.69  87.0  Glucose  1.0  5.56  234.81 ± 3.76  87.9  2.0  6.70  234.61 ± 3.74  87.9  Lactose  1.0  4.51  219.55 ± 4.00  82.2  2.0  4.25  220.00 ± 13.52  82.4  Maltose  1.0  5.78  225.10 ± 9.88  84.3  2.0  7.04  233.86 ± 6.90  87.6

3-4. At optimum culture conditions Gabba  production

By the above embodiment Lactobacillus odorery Optimum Gaba production conditions for MS were 5% (W / V) of MSG, initial pH of 5.0, 1% (W / V) of NaCl, and 1% (W / V) of glucose. It can be seen that obtained in the culture for 2-3 days at ℃. Therefore, the cells were cultured for 5 days under the optimum conditions, and the cell growth and the yield of Gaba are shown in FIG. 10. In Figure 10, A is the growth rate of the cells when culturing Lactobacillus Buchnery MS in the optimum conditions and B is the control was added to 5% MSG in MRS medium cultured at 30 ℃. C is the quantification of GABA from the culture supernatant after cell culture (A) under the optimum conditions, and D is the quantification of GABA produced under the condition (B) by adding 5% MSG to MRS medium.

When Lactobacillus Buchnery MS was added at pH 5.0, 1% NaCl, and 1% glucose in MRS medium containing 5% MSG, and cultured at 30 ° C, the maximum cell mass was 7.267 (standard error: ± 0.099) at 36 hours. In MRS medium containing 5% MSG, 153% increase over 36 hours maximum cell weight. In addition, GABA of 251 mM (± 0.333) was obtained on the optimal medium at 5 days, and the conversion rate of precursor MSG to GABA was 94%. GABA production was increased to 215 mM (± 0.484) in MRS medium supplemented with 5% MSG and 117% increase in optimal medium.

<Example 4> Neuronal cell protective function of Lactobacillus odorous MS culture

4-1. Lactic acid bacteria cultures Nerve cell line  Impact

Neuronal PC12 was 5% CO ₂ in RPMI 1640 (Rosewell Park Memorial Institute) medium containing 0.5% horse serum, 1% penicillin / streptomycin. Incubated at 37 ° C. in a humidified incubator. In the experiment, cells with passage numbers of 5 or less were used. PC12 neurons were incubated at 37 ° C. in a 96 well plate at 2 × 10 ⁵ cells / well for one day, and then changed to the RPMI 1640 medium containing 0.5% horse serum. It was. Lactic acid bacteria culture was isolated as follows. The Lactobacillus Buchnery MS culture was centrifuged at 8,000 rpm and completely lyophilized after 0.45 μm membrane filtration. The freeze-dried lactic acid bacteria culture was dissolved in tertiary distilled water to a concentration of 100 μg / ml or 1 mg / ml and treated in neuronal cell line PC12. After staining with MTT (3- [4,5-dimethyl thiazol-2-yl] -2,5-diphenyl tetrazolium bromide) (0.5 mg / ml) for 4 hours, the medium in the well was removed, and 200 μl of dimethylsulfoxide (DMSO) After the addition was shaken for 20 minutes, the absorbance was measured at 540 nm with an ELISA reader (Bio-Tek). Cell viability was calculated by the following equation. At this time, the control group was cultured without nerve cell PC12 without any treatment.

Cell viability (% control) = 100 X (absorbance of cells treated with lactic acid bacteria culture) / absorbance of control

As shown in FIG. 11, the spheres treated with the culture of Lactobacillus Buchnery MS were found to promote neuronal growth more than 120-140%, rather than the untreated controls at both concentrations of 100 μg / ml and 1 mg / ml. .

4-2. Neuronal cell death protection

PC12 neurons were cultured in 96 well plates at 2 X 10 ⁵ cells / well for one day at 37 ° C and then changed to RPMI 1640 medium containing 0.5% horse serum, 1% penicillin / streptomycin, which could cause neuronal death. The test was performed by dividing the chemicals by concentration and by adding the neuron-induced chemicals and lactic acid bacteria cultures by concentration to 100 μg / ml and 1 mg / ml, respectively. The chemicals used were all Sigma-Aldrich products. At this time, the control group was used as a case of culturing only the neuron PC12 itself. In this experiment, the chemicals used to induce neuronal cell death and their concentrations were 50 μM, 100 μM, 200 μM H ₂ O ₂ , 1 μM, 10 μM, 100 μM Rotenone, 100 μM, 500 μM, 1 mM SNP (sodium nitroprusside), 10 μM , 1 mM, 2 mM Paraquat, 10 mM, 20 mM, 40 mM Dieldrin and 100 µM, 250 µM, 500 µM MnCl ₂ .

After freeze-drying the GABA production-lactic acid bacteria culture except the cells, the cells were treated with PC12, which is a neuronal cell line, at various concentrations. As a result, the growth of nerve cells was promoted rather than the control group that did not process the lactic acid bacteria culture solution containing GABA (FIG. 11). . In experiments that induce neuronal cell death in various manners, it was found that the pre-treatment of the GABA-containing lactic acid bacteria culture was largely protected from neuronal cell death (FIG. 11).

When oxidative stress, the most common direct cause of neuronal death, was given by H ₂ O ₂ , PC12 cells were killed by 30-40% depending on the concentration, but 100% by lactic acid bacteria pretreatment at high concentration (1mg / ml). Surviving has exceeded expectations.

There was no neuroprotective effect in the pretreatment of lactic acid bacteria culture and the treatment of rotenone or NO-donor SNP, which inhibited complex I of mitochondrial electron transport system.

In addition, it was confirmed that high concentration (1mg / ml) of lactic acid bacteria culture pretreatment completely prevented neuronal cell death by paraquat and manganese chloride.

Neuronal cell death by dieldrin, a pesticide component and known to cause Parkinson's disease, showed different results depending on the concentration of dieldrin, but high concentration (1mg / ml) lactic acid bacteria pretreatment showed a good effect on dieldrin concentration below 20μM. It was.

Lactobacillus odorous MS of the present invention is excellent in gaba-generating ability and has the characteristics of flame resistance and antibacterial activity. Lactobacillus odorous MS in the present invention is not only as a strain for the production of Gaba in terms of utilization, but also as a spore forming bacterium ( Bacillus) which becomes a problem in food processing and storage. Antimicrobial activity against genus), pathogenic bacteria and rot bacteria is expected to be used as a natural food preservative. In the present invention, even when 5% (W / V) NaCl of the bacterium is not significantly affected by cell growth and Gab production, when applied to fermented foods that are salted, such as kimchi, it is not only as a fermentation seed, but also as a stable Gab production strain. As it can produce fermented foods containing Gabba by fermentation, it can be said that industrial utilization value is large. In addition, the culture of Lactobacillus Buchnery MS, along with its ability to promote neuronal growth, prevents neuronal cell death from harmful compounds such as environmental toxicants, oxidative stressors, insecticides, and Parkinson's disease-causing agents without cytotoxicity. Neuronal cell death protection. As described above, the strain Lactobacillus odorous MS in the present invention is not only a fermentation strain that can be useful for simple food processing or storage, but also as a seed or food material and medicament of functional fermented foods for protecting neuronal cell death and promoting nerve cell growth. It is also valuable as a bacterium for producing new materials.

<110> CHANG, HAE CHOON <120> LACTIC ACID BACTERIA SEPARATED FROM KIMCHI AND r-AMINOBUTYRIC          ACID PRODUCED THEREBY <160> 1 <170> KopatentIn 1.71 <210> 1 <211> 1384 <212> DNA <213> Artificial Sequence <220> <223> Nucleotide sequence of the amplified 16S rDNA from Lactobacillus          buchneri ms <400> 1 gcggcgtgcc taatacatgc aagtcgcacg cgtctccatt aatgatttta ggtgcttgca 60 tttgaaagat ttaacattga gacgagtggc gaactggtga gtaacacgtg ggtaacctgc 120 ccttgaagta ggggataaca cttggaaaca ggtgctaata ccgtataaca accaaaacca 180 cctggttttg gtttaaaaga cggcttcggc tgtcacttta ggatggaccc gcggcgtatt 240 agcttgttgg taaggtaacg gcttaccaag gcgatgatac gtagccgacc tgagagggta 300 atcggccaca ttgggactga gacacggccc aaactcctac gggaggcagc agtagggaat 360 cttccacaat ggacgaaagt ctgatggagc aacgccgcgt gagtgatgaa gggtttcggc 420 tcgtaaaact ctgttgttgg agaagaacag gtgtcagagt aactgttgac atcttgacgg 480 tatccaacca gaaagccacg gctaactacg tgccagcagc cgcggtaata cgtaggtggc 540 aagcgttgtc cggatttatt gggcgtaaag cgagcgcagg cggtttttta ggtctgatgt 600 gaaagccttc ggcttaaccg gagaagtgca tcggaaaccg ggagacttga gtgcagaaga 660 ggacagtgga actccatgtg tagcggtgaa atgcgtagat atatggaaga acaccagtgg 720 cgaaggcggc tgtctggtct gtaactgacg ctgaggctcg aaagcatggg tagcgaacag 780 gattagatac cctggtagtc catgccgtaa acgatgagtg ctaagtgttg gagggtttcc 840 gcccttcagt gctgcagcta acgcattaag cactccgcct ggggagtacg accgcagggt 900 tgaaactcaa aggaattgac gggggcccgc acaagcggtg gagcatgtgg tttaattcga 960 tgctacgcga agaaccttac caggtcttga catcttctgc caacctaaga gattaggcgt 1020 tcccttcggg gacagaataa caggtggtgc atggttgtcg tcagctcgtg tcgtgagatg 1080 ttgggttaag tcccgcaacg agcgcaaccc ttattgttag ttgccagcat tcagttgggc 1140 actctagcaa gacagccggt gacaaaccgg aggaaggtgg ggatgacgtc aaatcatcat 1200 gccccttatg acctgggcta cacacgcgct acaatggacg gtacaacgag tcgcgaaacc 1260 gcgaggtcaa gctaatctct taaagccgtt ctcagttcgg attgtaggct gcaactcgcc 1320 tacatcaagt tggaatcgct agtaatcgtg gatcagcatg ccgcggtgaa tacgttcccg 1380 ggtc 1384

Claims (5)

Lactobacillus buchwi Nourishing (Lactobacillus isolated from kimchi is to produce a γ- amino butyric acid buchneri ) strain. According to claim 1, wherein the Lactobacillus Buchnery strain is Lactobacillus Buchnery MS ( Lactobacillus buchneri MS) (KCTC 10922BP). The culture medium of the strain according to claim 1, the concentrated solution of the culture solution or dried material of the culture solution. The foodstuff containing at least 1 sort (s) selected from the group which consists of a culture solution of the said strain, the culture solution of the said culture | cultivation, the concentrate of the culture solution, and the dry matter of a culture solution as an active ingredient. In deMan Rogasa Sharpe (MRS) medium, i) 5% monosodium glutamate, ii) 3% (W / V) NaCl, and i) 1-2% (W / V) glucose, 1-2% (W / V). ) The lactic acid bacteria of claim 1 or 2 are added at 30 ° C. in a medium containing at least one selected from the group consisting of maltose, 0.5-0.6% (W / V) arabinose and 2% (W / V) galactose as a carbon source. Method of producing γ-aminobutyric acid (GABA, γ-aminobutyric acid) by culturing at the culture temperature.

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