KR20150002320A - Novel Lactobacillus sp. strain and uses thereof - Google Patents
Novel Lactobacillus sp. strain and uses thereof Download PDFInfo
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- KR20150002320A KR20150002320A KR20130076020A KR20130076020A KR20150002320A KR 20150002320 A KR20150002320 A KR 20150002320A KR 20130076020 A KR20130076020 A KR 20130076020A KR 20130076020 A KR20130076020 A KR 20130076020A KR 20150002320 A KR20150002320 A KR 20150002320A
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- South Korea
- Prior art keywords
- stilbene
- strain
- lactobacillus
- glycoside
- group
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Abstract
Description
본 발명은 신규한 락토바실러스 속 미생물 및 이의 용도에 관한 것으로, 보다 구체적으로 본 발명은 스틸벤 배당체 분해 능력이 우수한 신규한 락토바실러스 속 미생물, 상기 미생물을 포함하는 스틸벤 배당체 분해용 조성물, 상기 조성물을 포함하는 스틸벤 배당체 분해용 키트, 스틸벤 배당체로부터 스틸렌 화합물을 생산하는 방법 및 상기 미생물과 스틸벤 배당체 함유 식물을 포함하는 식품 조성물에 관한 것이다.
The present invention relates to a novel Lactobacillus sp. Microorganism and a use thereof. More specifically, the present invention relates to a novel Lactobacillus sp. Microorganism having excellent ability to degrade stilbene glycosides, a composition for degrading stilbene glycosides containing the microorganism, A method for producing a styrene compound from a stilbene glycoside, and a food composition comprising the microorganism and a stilbene glycoside-containing plant.
레스베라트롤 생합성 유전자(resveratrol synthase, RS)의 산물인 레스베라트롤은 식물이 외부로부터의 물리적 자극이나 곰팡이균에 감염되었을 때 만들어내는 항독성물질인 피토알렉신 (phytoalexin)의 일종으로서, 포도, 오디, 땅콩 등에 들어있으며, 특히 적포도주에 다량 함유되어 있다고 알려져 있다.Resveratrol, a product of the resveratrol synthase (RS), is a kind of phytoalexin that is produced when a plant is exposed to external stimuli or fungal infections. It is used in grape, And is known to be contained in a large amount, especially in red wine.
레스베라트롤은 항암작용, 항혈전작용, 항산화작용, 심혈관계질환의 발병을 낮추는 등의 효과를 나타낸다고 보고되어 있다. 특히, 레스베라트롤은 상기의 약리활성 효과 외에도 수명연장 관련 단백질인 sir2를 활성화 시키는 물질로 알려지면서 세인의 주목을 끌게 되었고, 레스베라트롤의 함량을 인위적으로 증진시키기 위하여 재배시 포도에 인위적으로 균주를 접종하거나, 수확 후 포도와 땅콩 종자에 초음파 세척 처리나, UV 조사 등을 통하여 레스베라트롤의 함량을 증진시키는 연구들이 시도되고 있다.Resveratrol has been shown to have effects such as anti-cancer, antithrombotic, antioxidant, and lowering the incidence of cardiovascular disease. In particular, resveratrol has been known as a substance that activates sir2, which is a life-extending protein, in addition to the above-mentioned pharmacological activity effect. In addition, resveratrol has attracted the attention of saints. In order to artificially increase the content of resveratrol, Studies have been conducted to improve the content of resveratrol through ultrasound washing and UV irradiation on grapes and peanut seeds after harvest.
이러한 레스베라트롤은 스틸벤 화합물의 일종인 것으로 알려져 있는데, 상기 스틸벤 화합물은 대부분 식물에서 배당체의 형태로 생성되므로, 스틸벤 화합물을 생산하기 위하여는 상기 식물체에서 생산된 스틸벤 배당체로부터 글루코시드를 제거하는 공정이 반드시 필요하다. 이러한 글루코시드를 제거하는 방법으로는 화학적인 방법 또는 효소를 이용한 생물학적인 방법이 알려져 있는데, 생산성의 측면에서는 화학적인 방법이 더욱 효과적이지만, 안전성의 측면에서 취약하기 때문에, 최근에는 생물학적인 방법으로 스틸벤 화합물을 생산하려는 연구가 활발히 진행되고 있다. 그러나, 상기 효소를 사용하는 방법은 스틸벤 화합물의 생산성이 낮기 때문에, 상기 낮은 생산성을 향상시키기 위한 연구가 활발히 진행되고 있으나, 아직까지는 별다른 성과가 없는 실정이다.
Such resveratrol is known to be a kind of stilbene compound. Since most of the stilbene compounds are produced in the form of glycosides in plants, in order to produce stilbene compounds, glucosides are removed from the stilbene glycosides produced from the plants The process is absolutely necessary. As a method for removing such glucosides, there is known a chemical method or a biological method using an enzyme. In terms of productivity, a chemical method is more effective. However, since it is weak in terms of safety, recently, Research is actively underway to produce benzoic compounds. However, since the productivity of the stilbene compound is low due to the use of the enzyme, studies for improving the productivity have been progressing actively, but there has been no achievement yet.
이러한 배경하에서, 본 발명자들은 레스베라트롤과 같은 스틸벤 화합물을 식물에서 유래된 스틸벤 배당체로부터 효과적으로 생산할 수 있는 방법을 개발하고자 예의 연구노력한 결과, 신균한 락토바실러스 속 균주를 사용할 경우, 다양한 스틸벤 배당체로부터 스틸벤 화합물을 효과적으로 생산할 수 있음을 확인하고, 본 발명을 완성하였다.
Under these circumstances, the present inventors have made extensive efforts to develop a method for effectively producing a stilbene compound such as resveratrol from a plant-derived stilbene glycoside. As a result, it has been found that when using a strain of the genus Lactobacillus, Stilbene compound can be effectively produced, and the present invention has been completed.
본 발명의 목적은 신규한 락토바실러스 속(Lactobacillus sp.) 균주(KCTC 12416BP)를 제공하는 것이다.It is an object of the present invention to provide a novel Lactobacillus sp. Strain (KCTC 12416BP).
본 발명의 다른 목적은 상기 락토바실러스 속 균주(KCTC 12416BP)를 포함하는 스틸벤 배당체 분해용 조성물을 제공하는 것이다. Another object of the present invention is to provide a composition for degrading stilbene glycosides comprising the Lactobacillus sp. Strain (KCTC 12416BP).
본 발명의 또 다른 목적은 상기 조성물을 포함하는 배당체 분해용 키트를 제공하는 것이다. It is still another object of the present invention to provide a kit for decomposing glycosides containing the above composition.
본 발명의 또 다른 목적은 상기 조성물 또는 키트를 이용하여 스틸벤배당체로부터 스틸벤 화합물을 생산하는 방법을 제공하는 것이다.It is still another object of the present invention to provide a method for producing a stilbene compound from a stilbene glycoside using the above composition or kit.
본 발명의 또 다른 목적은 상기 락토바실러스 속 균주(KCTC 12416BP)와 스틸벤 배당체 함유 식물을 포함하는 식품 조성물을 제공하는 것이다.
Yet another object of the present invention is to provide a food composition comprising the above-mentioned Lactobacillus sp. Strain (KCTC 12416BP) and a stilbene glycoside-containing plant.
상술한 목적을 달성하기 위한 일 실시양태로서, 본 발명은 락토바실러스 김치 JB301(Lactobacillus kimchi JB301) 균주(KCTC 12416BP)를 제공한다.
In one embodiment for achieving the above object, the present invention is Lactobacillus kimchi JB301 (Lactobacillus kimchi JB301) provides strain (KCTC 12416BP).
본 발명자들은 식물에서 생산되는 스틸벤 배당체로부터 보다 효과적으로 스틸벤 화합물을 생산하는 방법을 개발하기 위하여, 다양한 연구를 수행하던 중, 유산균주에 주목하게 되었다. 상기 유산균은 고래로부터 식용으로 사용되었으므로, 안전성이 입증되었고, 유산균주에서 생성되는 β-글루코시다아제는 식물에서 생산되는 스틸벤 배당체를 분해하여 스틸벤 화합물을 생성할 수 있기 때문에, 식품에 사용되는 스틸벤 화합물의 생산에는 유산균을 사용함이 적합할 것으로 예상되었다. 이에, 다양한 유산균 중에서 스틸벤 배당체 분해활성이 우수한 균주를 선발하고자 하고자, 13종의 유산균주에서 스틸벤 배당체의 분해활성이 가장 우수한 균주를 선발하고, 이의 기질특이성을 분석한 결과, 다양한 스틸벤 배당체를 분해하여 이로부터 스틸벤 화합물을 생성할 수 있음을 확인하였다. 또한, 스틸벤 배당체를 포함하는 것으로 알려진 호장근 추출물에 상기 선발된 균주를 처리한 결과, 레스베라트롤을 생성할 수 있음을 확인하였다. 이에, 본 발명자들은 상기 균주를 "락토바실러스 김치 JB301(Lactobacillus kimchi JB301)"이라 명명하고, 이를 2013년 6월 5일자로 한국생명공학연구원 생물자원센터에 기탁하여 기탁번호 KCTC 12416BP를 부여받았다.
The present inventors paid attention to lactic acid bacteria while carrying out various studies in order to develop a more effective method of producing stilbene compounds from the stilbene glycosides produced in plants. Since the lactic acid bacterium has been used for edible purposes from whales, it has been proven to be safe. [Beta] -glucosidase produced from lactic acid bacteria can decompose the stilbene glycoside produced in plants to produce stilbene compounds, The use of lactic acid bacteria was expected to be suitable for the production of stilbene compounds. Therefore, in order to select strains having excellent stilbene glycoside-decomposing activity among various lactic acid bacteria, strains having the best decomposing activity of stilbene glycosides were selected from the 13 strains of lactic acid bacteria, and their substrate specificity was analyzed. As a result, Was decomposed to give a stilbene compound. In addition, it was confirmed that resveratrol can be produced by treating the callus root extract, which is known to contain stilbene glycosides, as a result of the above-mentioned strain. Thus, the present inventors used the strain as "Lactobacillus < RTI ID = 0.0 > kimchi JB301) "and deposited this on June 5, 2013 with the Korea Research Institute of Bioscience and Biotechnology as the deposit number KCTC 12416BP.
본 발명의 일 실시예에 의하면, 전통시장 및 김치에서 분리한 다양한 유산균주를 각각 배양하고, 배양된 각 균주의 16S rRNA를 분석하여 13종의 유산균주를 수득하고(표 1), 상기 13종의 유산균주를 대상으로 스틸벤 배당체의 일종인 폴리다틴의 분해활성을 측정한 결과, Lactobacillus kimchi 균주가 가장 우수한 폴리다틴의 분해활성을 나타냄을 알 수 있었다(도 1).
According to one embodiment of the present invention, various strains of lactic acid bacteria isolated from the traditional market and Kimchi were cultured, and 13 strains of lactic acid bacteria were obtained by analyzing 16S rRNA of each strains cultured (Table 1) The activity of degrading polyadin, a kind of stilbene glycoside,Lactobacillus kimchi It was found that the strain exhibited the best decomposing activity of polyadin (Fig. 1).
상술한 목적을 달성하기 위한 다른 실시양태로서, 본 발명은 상기 락토바실러스 김치 JB301 균주 또는 그의 산물을 포함하는 스틸벤 배당체 분해용 조성물을 제공한다.
As another embodiment for achieving the above object, the present invention provides a composition for degrading stilbenic glycosides comprising the Lactobacillus kimchi JB301 strain or a product thereof.
본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 식물에서 생산되는 다양한 스틸벤 배당체를 분해하여 스틸벤 화합물을 생성할 수 있으므로, 상기 조성물에 포함된 락토바실러스 김치 JB301 균주의 산물은 스틸벤 배당체를 분해하여 스틸벤 화합물을 생산하는 활성을 나타내는 한 특별히 이에 제한되지 않으나, 바람직하게는 상기 균주의 배양물, 배양상등액, 파쇄물, 상기 파쇄물의 분획물 등이 될 수 있다. 이때, 상기 배양상등액은 락토바실러스 김치 JB301 균주의 배양물을 원심분리하여 수득할 수 있고, 상기 파쇄물은 락토바실러스 김치 JB301 균주를 물리적으로 또는 초음파처리하여 수득할 수 있으며, 상기 분획물은 상기 파쇄물을 원심분리, 크로마토그래피 등의 방법에 적용하여 수득할 수 있다.
The Lactobacillus kimchi JB301 strain provided in the present invention can decompose various stilbene glycosides produced in plants to produce stilbene compounds. Therefore, the product of Lactobacillus kimchi JB301 strain contained in the composition decomposes the stilbene glycoside A culture supernatant, a crushed product, a fraction of the crushed product, and the like may be used, although not particularly limited as long as they exhibit activity to produce a stilbene compound. The culture supernatant may be obtained by centrifuging a culture of Lactobacillus kimchi strain JB301. The lysate may be obtained by physical or ultrasonic treatment of Lactobacillus kimchi strain JB301, and the fractions may be centrifuged Separation, chromatography, and the like.
본 발명의 용어 "스틸벤 배당체"란, 단당이 고리 모양의 헤미아세탈 구조를 취하고 그 히드록실기가 스틸벤 화합물의 히드록실기 사이에서 물을 상실하고 축합하여 생긴 화합물을 의미하는데, 주로 식물에서 생산된다. 상기 스틸벤 배당체는 특별히 이에 제한되지 않으나, 오디, 호장근, 대황, 땅콩, 포도, 라스베리, 크렌베리 등의 베리류로 부터 얻어지는 추출물에 포함된 것이 될 수 있고, 바람직하게는 폴리다틴(polydatin), 이소라폰티신(Isorhaponticin), 멜베로사이드 A(Melberroside A) 등이 될 수 있다.
The term "stilbene glycoside " of the present invention means a compound in which monosaccharide takes a ring-shaped hemiacetal structure and the hydroxyl group is formed by loss of water and condensation between hydroxyl groups of a stilbene compound. Is produced. The stilbene glycosides may be included in the extracts obtained from berries such as olive oil, rhododendron, rhododendron, peanut, grape, raspberry, cranberry and the like, preferably polydatin, Isorhaponticin, Melberroside A, and the like.
본 발명의 용어 "스틸벤 화합물"이란, 에틸렌의 디페닐 치환체인 방향족의 불포화 탄화수소 화합물을 의미하는데, trans-와 cis-의 입체 이성질체가 존재한다. 시스형은 이소스틸벤이라고도 하며, 액체이지만 쉽게 자리옮김 하여 스틸벤이 되며, 트랜스형을 접촉 환원시켜 합성한다. 트랜스형은 백색 분말로, 물에는 잘 녹지 않지만 유기 용매에는 비교적 잘 용해되며, α-페닐신남산의 탈탄산 반응을 통해 합성할 수 있다. 이성질체의 성질에도 다소 차이가 나는데, 시스형보다 트랜스형이 안정하다. 열이나 할로겐화수소의 존재로 시스형이 트랜스형으로 변하는데, 자외선을 조사하면 반대로 트랜스형이 시스형으로 변한다. 상기 스틸벤의 유도체는 발정(發情)·항(抗)말라리아·제암(除癌) 등의 생리작용을 나타낸다고 알려져 있다. 상기 스틸벤 화합물은 특별히 이에 제한되지 않으나, 레스베라트롤(resveratrol), 이소라폰티제닌(isorhapontigenin), 옥시레스베라트롤(oxyresveratrol) 등이 될 수 있다.
The term "stilbene compound" of the present invention means an aromatic unsaturated hydrocarbon compound which is a diphenyl substituent of ethylene, in which stereoisomers of trans- and cis- exist. The cis-form is also called isostilbene, which is a liquid but easily displaced to become a stilbene, and the trans-form is synthesized by catalytic reduction. The trans form is a white powder, which is not well soluble in water but is relatively soluble in organic solvents and can be synthesized through decarboxylation of α-phenyl cinnamic acid. There is a slight difference in the properties of the isomer, but the trans form is more stable than the sheath type. The presence of heat or hydrogen halide turns the cis-form into a trans-form, and when irradiated with ultraviolet light, the trans form changes to cis-form. The stilbene derivatives are known to exhibit physiological activities such as estrogenic, anti-malarial, and anti-cancer. The stilbene compound may be, but is not limited to, resveratrol, isorhapontigenin, oxyresveratrol, and the like.
본 발명의 일 실시예에 의하면, 상기 락토바실러스 김치 JB301 균주에 기질로서 폴리다틴(polydatin), 이소라폰티신(Isorhaponticin), 멜베로사이드 A(Melberroside A) 등을 가하고 반응시킨 결과, 레스베라트롤, 이소라폰티제닌, 옥시레스베라트롤 배당체 등을 생성할 수 있었고(도 2), 호장근 추출물을 기질로 사용하여 반응시킨 결과 레스베라트롤을 생성할 수 있었다(도 3).According to one embodiment of the present invention, when polydatin, isorhaponticin, Melberroside A, or the like is added as a substrate to the Lactobacillus kimchi strain JB301 and reacted, resveratrol, (Fig. 2). Resveratrol could be produced by reacting the extract with a callus extract as a substrate (Fig. 3).
따라서, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 글루코사이드를 포함하는 기질로부터 글루코사이드를 선택적으로 제거할 수 있음을 확인하였으므로, 상기 균주는 β-글루코시다아제를 생산 및 분비하는 균주임을 알 수 있었다. 또한, 상기 도 1의 결과를 감안한다면, 본 발명에서 제공하는 균주는 종래의 유산균에 비하여 β-글루코시다아제의 발현수준이 우수하거나 또는 종래의 유산균에서 생산되는 β-글루코시다아제보다도 우수한 효소활성을 나타내는 β-글루코시다아제를 생산하는 유산균주임을 알 수 있었다. 아울러, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 스틸벤 배당체로부터 스틸벤 화합물을 생성하는데 사용될 수 있음을 알 수 있었다.
Therefore, it was confirmed that the lactobacillus Kimchi JB301 strain provided in the present invention can selectively remove glucoside from a substrate containing glucoside, so that the strain is a strain producing and secreting? -Glucosidase. In view of the results shown in FIG. 1, the strains provided in the present invention have an excellent level of expression of? -Glucosidase as compared to conventional lactic acid bacteria or an enzyme activity superior to? -Glucosidase produced in conventional lactic acid bacteria Glucosidase. ≪ / RTI > In addition, it was found that the lactobacillus Kimchi JB301 strain provided in the present invention can be used for producing a stilbene compound from a stilbene glycoside.
상술한 목적을 달성하기 위한 또 다른 실시양태로서, 본 발명은 상기 조성물을 포함하는 스틸벤 배당체 분해용 키트를 제공한다.
As another embodiment for accomplishing the above object, the present invention provides a kit for decomposing a stilbene glycoside containing the above composition.
본 발명의 키트는 상기 조성물을 포함하여 식물에서 생산되는 다양한 스틸벤 배당체를 분해하여 이로부터 스틸벤 화합물을 생성하는데 사용될 수 있는데, 특별히 이에 제한되지 않으나, The kit of the present invention can be used to decompose a variety of stilbene glycosides produced in a plant including the above composition to produce a stilbene compound,
상기 반응에 적합한 한 종류 또는 그 이상의 다른 구성 성분 조성물, 용액 또는 장치가 포함될 수 있고, 바람직하게는 상기 조성물에 포함된 락토바실러스 김치 JB301 균주 배양용 배지, 스틸벤 배당체 분해반응에 사용되는 완충액, 상기 분해반응을 수행하기 위한 반응용기, 상기 분해반응을 수행하기 위한 온도조절기, 상기 분해반응을 수행하기 위한 타이머 등을 포함할 수 있다.One or more other component compositions, solutions or devices suitable for the above reaction may be included. Preferably, the culture medium for the culture of Lactobacillus kimchi JB301 strain contained in the composition, the buffer used for degrading the stilbene glycosides, A reaction vessel for performing the decomposition reaction, a temperature controller for performing the decomposition reaction, a timer for performing the decomposition reaction, and the like.
구체적인 일례로서, 본 발명의 스틸벤 배당체 분해용 키트는 락토바실러스 김치 JB301 균주, 상기 균주 배양용 MRS 배지, 스틸벤 배당체 분해반응에 사용되는 완충액(pH 6.0) 및 스틸벤 배당체 분해반응에 사용되는 항온 반응용기를 포함할 수 있다.
As a specific example, the kit for decomposing stilbene glycoside of the present invention is characterized by comprising a strain of Lactobacillus kimchi strain JB301, an MRS medium for culturing the strain, a buffer (pH 6.0) used in a stilben glycoside decomposition reaction, And a reaction vessel.
상술한 목적을 달성하기 위한 또 다른 실시양태로서, 본 발명은 스틸벤 화합물의 생산방법을 제공한다.
As another embodiment for achieving the above object, the present invention provides a method for producing a stilbene compound.
구체적으로, 본 발명의 스틸벤 화합물의 생산방법은 식물체로부터 유래된 스틸벤 배당체를 락토바실러스 김치 JB301 균주, 그의 산물, 상기 조성물 또는 상기 키트와 반응시켜서, 상기 스틸벤 배당체를 분해하여 스틸벤 화합물을 생산하는 단계를 포함한다. 이때, 상기 스틸벤 배당체 및 스틸벤 화합물은 상술한 바와 동일하고; 상기 락토바실러스 김치 JB301 균주는 상기 균주 자체 뿐만 아니라, 상기 균주의 배양물, 배양상등액, 상기 균주의 파쇄물, 상기 파쇄물의 분획물 등을 사용할 수도 있으며; 상기 반응온도는 바람직하게는 30 내지 40℃, 보다 바람직하게는 35 내지 40℃, 가장 바람직하게는 37℃가 될 수 있고; 상기 반응시간은 바람직하게는 5 내지 40시간, 보다 바람직하게는 5 내지 25시간, 가장 바람직하게는 15 내지 25시간이 될 수 있으며; 상기 반응의 pH 조건은 바람직하게는 pH 4.0 내지 8.0, 보다 바람직하게는 pH 5.0 내지 7.0, 가장 바람직하게는 pH 6.0이 될 수 있다. 또한, 상기 생산된 스틸벤 화합물을 회수하는 단계를 추가로 포함할 수 있고; 상기 스틸벤 화합물의 회수는 박막크로마토그래피 또는 고성능 액체 크로마토그래피(HPLC) 등을 이용하여 수행할 수 있다.
Specifically, in the method for producing a stilbene compound of the present invention, a stilbene glycoside derived from a plant is reacted with a lactobacillus Kimchi JB301 strain, a product thereof, the composition or the kit to decompose the stilbene glycoside to obtain a stilbene compound . At this time, the stilbene glycosides and stilbene compounds are the same as described above; The Lactobacillus kimchi JB301 strain may be used not only in the strain itself, but also in the culture of the strain, the culture supernatant, the lysate of the strain, the fraction of the lysate, and the like; The reaction temperature may preferably be 30 to 40 占 폚, more preferably 35 to 40 占 폚, and most preferably 37 占 폚; The reaction time may preferably be 5 to 40 hours, more preferably 5 to 25 hours, and most preferably 15 to 25 hours; The pH conditions of the reaction may preferably be pH 4.0 to 8.0, more preferably pH 5.0 to 7.0, and most preferably pH 6.0. Further, the method may further include recovering the produced stilbene compound; The recovery of the stilbene compound can be carried out using thin layer chromatography or high performance liquid chromatography (HPLC).
상술한 목적을 달성하기 위한 또 다른 실시양태로서, 본 발명은 상기 락토바실러스 김치 JB301 균주와 스틸벤 배당체 함유 식물을 포함하는 식품 조성물을 제공한다.
As another embodiment for accomplishing the above object, the present invention provides a food composition comprising the Lactobacillus kimchi strain JB301 and a plant containing stilbene glycosides.
상술한 바와 같이, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 생체내의 온도와 동일한 온도조건에서 스틸벤 배당체를 분해하여 스틸벤 화합물을 생산할 수 있고, 상기 락토바실러스 김치 JB301 균주와 스틸벤 배당체 함유 식물은 고래로부터 식품 등으로 섭취되어 안전성이 입증되었기 때문에, 상기 락토바실러스 김치 JB301 균주와 스틸벤 배당체 함유 식물을 함께 섭취할 경우, 체내에서 상기 락토바실러스 김치 JB301 균주가 스틸벤 배당체를 분해하여 스틸벤 화합물을 생산할 수 있고, 상기 생산된 스틸벤 화합물은 체내에서 기능성을 발휘할 수 있다. 따라서, 상기 락토바실러스 김치 JB301 균주와 스틸벤 배당체 함유 식물은 식품 조성물의 유효성분으로 사용될 수 있다.
As described above, the Lactobacillus kimchi JB301 strain provided in the present invention can produce a stilbene compound by decomposing the stilbene glycoside at the same temperature condition as the living body, and the Lactobacillus kimchi JB301 strain and the stilbene glycoside-containing plant The Lactobacillus kimchi JB301 strain and the stilbene glycoside-containing plant were ingested together, the Lactobacillus kimchi JB301 strain decomposed the stilbene glycoside to form a stilbene compound , And the produced stilbene compound can exert its functionality in the body. Therefore, the Lactobacillus kimchi JB301 strain and the stilbene glycoside-containing plant can be used as an active ingredient of the food composition.
상기 락토바실러스 김치 JB301 균주는 식품 조성물의 총 중량에 대하여 0.01 내지 80 중량%, 보다 바람직하게는 1 내지 60 중량%로 포함한다. 식품이 음료인 경우에는 100㎖를 기준으로 1~30g, 바람직하게는 3 ~ 20g의 비율로 포함될 수 있다. 또한, 상기 조성물은 식품 조성물에 통상 사용되어 냄새, 맛, 시각 등을 향상시킬 수 있는 추가 성분을 포함할 수 있다. 예들 들어, 비타민 A, C, D, E, B1, B2, B6, B12, 니아신(niacin), 비오틴(biotin), 폴레이트(folate), 판토텐산(panthotenic acid) 등을 포함할 수 있다. 또한, 아연(Zn), 철(Fe), 칼슘(Ca), 크롬(Cr), 마그네슘(Mg), 망간(Mn), 구리(Cu), 크륨(Cr) 등의 미네랄을 포함할 수 있다. 또한, 라이신, 트립토판, 시스테인, 발린 등의 아미노산을 포함할 수 있다. 또한, 방부제(소르빈산 칼륨, 벤조산나트륨, 살리실산, 데히드로초산나트륨 등), 살균제(표백분과 고도 표백분, 차아염소산나트륨 등), 산화방지제(부틸히드록시아니졸(BHA), 부틸히드록시톨류엔(BHT) 등), 착색제(타르색소 등), 발색제(아질산 나트륨, 아초산 나트륨 등), 표백제(아황산나트륨), 조미료(MSG 글루타민산나트륨 등), 감미료(둘신, 사이클레메이트, 사카린, 나트륨 등), 향료(바닐린, 락톤류 등), 팽창제(명반, D-주석산수소칼륨 등), 강화제, 유화제, 증점제(호료), 피막제, 검기초제, 거품억제제, 용제, 개량제 등의 식품 첨가물(food additives)을 첨가할 수 있다. 상기 첨가물은 식품의 종류에 따라 선별되고 적절한 양으로 사용된다.The Lactobacillus kimchi strain JB301 contains 0.01 to 80% by weight, more preferably 1 to 60% by weight based on the total weight of the food composition. When the food is a beverage, it may be contained in a proportion of 1 to 30 g, preferably 3 to 20 g based on 100 ml. In addition, the composition may contain additional ingredients which are commonly used in food compositions and which can improve odor, taste, vision and the like. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid and the like. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu) It may also include amino acids such as lysine, tryptophan, cysteine, valine, and the like. In addition, it is also possible to use antiseptics (such as potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate), disinfectants (such as bleaching powder and highly bleached white powder, sodium hypochlorite), antioxidants (butylhydroxyanilide (BHA), butylhydroxytoluene BHT), etc.), coloring agents (such as tar pigments), coloring agents (such as sodium nitrite and sodium acetic acid), bleaching agents (sodium sulfite), seasoning (such as MSG sodium glutamate), sweeteners (such as hypoglycemia, , Food additives such as flavorings (vanillin, lactones, etc.), swelling agents (alum, potassium hydrogen D-tartrate), emulsifiers, emulsifiers, thickeners, encapsulating agents, gum bases, foam inhibitors, ) Can be added. The additives are selected according to the type of food and used in an appropriate amount.
상기 식품 조성물은 다양한 식품의 제조에 사용될 수 있다. 구체적인 예로, 상기 조성물을 이용하여 농산물, 축산물 또는 수산물의 특성을 살려 변형시키는 동시에 저장성을 좋게한 가공식품을 제조할 수 있다. 이런 가공식품에는 예들 들어, 과자, 음료, 주류, 발효식품, 통조림, 우유가공식품, 육륙가공식품, 국수 등을 포함한다. 과자는 비스킷, 파이, 케익, 빵, 캔디, 젤리, 껌, 시리얼(곡물푸레이크 등의 식사대용품류 포함) 등을 포함한다. 음료는 탄산음료, 기능성이온음료, 쥬스(예들 들어, 사과, 배, 포도, 알로에, 감귤, 복숭아, 당근, 토마토 쥬스 등), 식혜 등을 포함한다. 주류는 청주, 위스키, 소주, 맥주, 양주, 과실주 등을 포함한다. 발효식품은 간장, 된장, 고추장 등을 포함한다. 통조림은 수산물 통조림(예들 들어, 참치, 고등어, 꽁치, 소라 통조림 등), 축산물 통조림(쇠고기, 돼지고기, 닭고기, 칠면조 통조림 등), 농산물 통조림(옥수수, 복숭아, 파일애플 통조림 등)을 포함한다. 우유가공식품은 치즈, 버터, 요구르트 등을 포함한다. 육류가공식품은 돈까스, 비프까스, 치킨까스, 소세지. 탕수육, 너겟류, 너비아니 등을 포함한다. 밀봉포장생면 등의 국수를 포함한다. 이 외에도 상기 조성물은 레토르트식품, 스프류 등에 사용될 수 있다.
The food composition can be used in the production of various foods. As a concrete example, the above-mentioned composition can be used to produce a processed food having good shelf-life while modifying the characteristics of agricultural products, livestock products or aquatic products. Such processed foods include, for example, confectionery, drinks, liquor, fermented foods, canned foods, processed milk products, processed marine foods, noodles and the like. The sweets include biscuits, pies, cakes, breads, candies, jellies, gums, cereals (including dinner utensils such as cereal flakes). Drinks include carbonated beverages, functional ionic beverages, juices (such as apples, pears, grapes, aloes, citrus fruits, peaches, carrots, tomato juices, etc.) and sikhye. The mainstream includes sake, whiskey, shochu, beer, liquor, and fruit wine. Fermented foods include soy sauce, miso, and kochujang. Canned products include canned products (eg, tuna, mackerel, saury, canned fish, etc.), canned products (canned beef, pork, chicken, turkey canned food) and canned products (corn, peach and canned pineapple). Milk processed foods include cheese, butter, yogurt and the like. Meat-processed foods include pork cutlet, beef cutlet, chicken cutlet, sausage. Sweet and sour pork, nuggets, and nubani. And noodles such as sealed packaging raw noodles. In addition, the composition may be used in retort food, soup and the like.
본 발명의 신규한 락토바실러스 속 균주를 이용하면 종래의 미생물보다도 스틸벨배당체로부터 스틸벤 화합물을 효율적으로 생산할 수 있으므로, 레스베라트롤을 포함하는 다양한 스틸벤 화합물의 효과적인 생산에 널리 활용될 수 있을 것이다.
The novel strain of the genus Lactobacillus of the present invention can produce stilbene compounds efficiently from the steelbell gypsum rather than conventional microorganisms, and thus can be widely used for the effective production of various stilbene compounds including resveratrol.
도 1은 13종의 유산균주를 이용하여 폴리다틴으로부터 레스베라트롤을 생산할 수 있는지의 여부를 HPLC로 분석한 결과를 나타내는 다이어그램이다.
도 2는 본 발명에서 제공하는 락토바실러스 김치 JB301 균주에 의하여 서로 다른 기질에 대한 분해활성을 나타내는 개략도이다.
도 3은 본 발명에서 제공하는 락토바실러스 김치 JB301 균주에 의하여 호장근 추출물로부터 레스베라트롤을 생성하는 시간 및 생성량을 나타내는 다이어그램이다.FIG. 1 is a diagram showing the results of HPLC analysis to determine whether resveratrol can be produced from polydatin using 13 kinds of lactic acid bacteria. FIG.
FIG. 2 is a schematic diagram showing decomposition activity for different substrates by the lactobacillus Kimchi JB301 strain provided in the present invention. FIG.
FIG. 3 is a diagram showing the time and amount of generation of resveratrol from the callus root extract by the Lactobacillus kimchi JB301 strain provided in the present invention.
이하 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
실시예Example
1: One:
레스베라트롤을Resveratrol
생산하는 Produce
유산균주의Lactic acid bacteria
선발 Selection
전라남도 및 전라북도에 위치한 전통시장으로부터 수득한 10종의 유산균 및 김치로부터 수득한 3종의 유산균를 각각 탄소원으로 포도당 대신 폴리다틴을 첨가한 MRS 선별배지(Proteose Peptone 10.0g/L, Beef Extract 10.0g/L, Yeast Extract 5.0g/L, polydatin 20.0g/L, Polysorbate 80 1.0g/L, Ammonium Citrate 2.0g/L, Sodium Acetate 5.0g/L, Magnesium Sulfate 0.1g/L, Manganese Sulfate 0.05g/L, Dipotassium Phosphate 2.0g/L, Agar 15.0g/L)에 접종하고, 37℃에서 24 시간 동안 배양한 다음, 각각의 배양된 균주로부터 16S rRNA를 수득하고, 이의 염기서열을 분석하였으며, 분석된 염기서열은 Basic Local Alignment Search Tool(BLAST) 알고리즘을 사용하여 진뱅크 데이터베이스(GenBank database)와 비교함으로써 유사성이 가장 높은 균주를 검색하여, 각각의 균주를 동정하였다(표 1).
Ten kinds of lactic acid bacteria obtained from the traditional market located in Jeollanam-do and Jeollabuk-do and three kinds of lactic acid bacteria obtained from Kimchi were added to MRS selective medium (Proteose Peptone 10.0 g / L, Beef Extract 10.0 g / L , Yeast Extract 5.0 g / L, Polydatin 20.0 g / L, Polysorbate 80 1.0 g / L, Ammonium Citrate 2.0 g / L, Sodium Acetate 5.0 g / L, Magnesium Sulfate 0.1 g / L, Manganese Sulfate 0.05 g / Phosphate 2.0 g / L, Agar 15.0 g / L), cultured at 37 ° C for 24 hours, 16S rRNA was obtained from each cultured strain, its base sequence was analyzed, The strains with the highest similarity were searched by comparing with the GenBank database using the Basic Local Alignment Search Tool (BLAST) algorithm, and each strain was identified (Table 1).
2
3
4
5
6
7
8
9
10
11
12
13One
2
3
4
5
6
7
8
9
10
11
12
13
LactobacillusLactobacillus
kimchikimchi
LactobacillusLactobacillus
rhamnoserhamnose
LactobacillusLactobacillus
harbinensisharbinensis
LactobacillusLactobacillus
plantarumplantarum
LactobacillusLactobacillus
fermentumfermentum
LactobacillusLactobacillus
caseicasei
LactobacillusLactobacillus
sakeisakei
LactobacillusLactobacillus
reuterireuteri
LactobacillusLactobacillus
salivariussalivarius
LactobacillusLactobacillus
buchneribuchneri
LactobacillusLactobacillus
zeaezeae
PediococcusPediococcus
cellicolacellicola
실시예Example
2: 상기 선발된 유산균 배양액의 2: The culture of the above-
폴리다틴Polyartin
분해능 측정 Resolution Measurement
상기 실시예 1에서 선발된 13종의 유산균주 중에서 폴리다틴 분해능이 우수한 균주를 공지된 방법으로 선발하였다(Daroit 등, 2008 J. Microbiol. Biotechnol. 18(5) 933-941). Among the 13 lactic acid bacteria selected in Example 1, strains having excellent polyadinolytic ability were selected by a known method (Daroit et al., 2008 J. Microbiol. Biotechnol. 18 (5) 933-941).
구체적으로, 상기 선발된 13종의 유산균주를 배양하여 수득한 배양액을 원심분리하고, 이로부터 배양상등액을 수득하였다. 이어, 50 mM 쇼듐아세테이트 완충액(pH 6.0)에 상기 수득한 배양상등액과 100 mM 폴리다틴을 가하고, 37℃에서 24시간 동안 반응시켰다. 반응이 종료된 후, 반응액 10 ㎖를 HPLC에 적용하여 레스베라트롤의 생성여부 및 생성량을 분석하였다(도 1). Specifically, the selected 13 kinds of lactic acid bacteria were cultured, and the resulting culture was centrifuged to obtain a culture supernatant. Then, the culture supernatant obtained above and 100 mM polyhedin were added to 50 mM sodium acetate buffer (pH 6.0) and reacted at 37 캜 for 24 hours. After completion of the reaction, 10 ml of the reaction solution was applied to HPLC to determine whether or not resveratrol was produced and the amount of resveratrol produced (FIG. 1).
도 1은 13종의 유산균주를 이용하여 폴리다틴으로부터 레스베라트롤을 생산할 수 있는지의 여부를 HPLC로 분석한 결과를 나타내는 다이어그램이다. 도 1에서 보듯이, HPLC 분석을 통하여 폴리다틴은 14.8분에 용출되었고, 레스베라트롤은 19.3분에 용출됨을 확인하였으며, 상기 13종의 유산균주 중에서 레스베라트롤을 생성하는 균주는 상기 표 1에 개시된 균주 중에서 2번, 3번, 4번, 10번, 11번, 12번 및 13번 균주로 확인되었고, 그 중에서도 2번 균주를 사용할 경우 가장 많은 량의 레스베라트롤이 생성됨을 확인하였다. 아울러, 상기 2번 균주는 상술한 16S rRNA(서열번호 1) 분석결과 완전히 일치하는 균주가 검색되지 않았고, 가장 유사성이 높은 균주가 Lactobacillus kimchi 임을 알 수 있었다.
FIG. 1 is a diagram showing the results of HPLC analysis to determine whether resveratrol can be produced from polydatin using 13 kinds of lactic acid bacteria. FIG. As shown in FIG. 1, it was confirmed by HPLC analysis that polyadin was eluted at 14.8 min and resveratrol was eluted at 19.3 min. Among the above 13 lactobacillus strains, resveratrol producing strains were 2 3, 4, 10, 11, 12 and 13 strains. Among them, it was confirmed that resveratrol was produced in the largest amount when the strain No. 2 was used. In addition, the strain No. 2 did not completely match the 16S rRNA (SEQ ID NO: 1) analysis, and the strain with the highest similarity was Lactobacillus Kimchi .
이에, 본 발명자들은 가장 우수한 레스베라트롤 생산량을 나타내는 2번 균주를 "락토바실러스 김치 JB301(Lactobacillus kimchi JB301)"이라 명명하고, 이를 2013년 6월 5일자로 한국생명공학연구원 생물자원센터에 기탁하여 기탁번호 KCTC 12416BP를 부여받았다.
Thus, the inventors of the present invention found that strain No. 2, which exhibits the best resveratrol production, is referred to as " Lactobacillus kimchi JB301) "and deposited this on June 5, 2013 with the Korea Research Institute of Bioscience and Biotechnology as the deposit number KCTC 12416BP.
실시예Example
3: 3:
락토바실러스Lactobacillus
김치 Kimchi
JB301JB301
균주의 특성분석 Characterization of strains
실시예Example
3-1: 기질특이성 분석 3-1: Substrate specificity analysis
상기 실시예 2에서 기탁한 락토바실러스 김치 JB301 균주의 기질 특이성을 분석하기 위하여, 50 mM 쇼듐아세테이트 완충액(pH 6.0)에 락토바실러스 김치 JB301 균주의 배양상등액과 글루코사이드를 포함하는 다양한 기질(폴리다틴, 이소라폰티신(Isorhaponticin) 또는 멜베로사이드 A(Melberroside A))을 50mM의 농도로 가하고, 37℃에서 24시간 동안 반응시켰다(도 2). 도 2는 본 발명에서 제공하는 락토바실러스 김치 JB301 균주에 의하여 서로 다른 기질에 대한 분해활성을 나타내는 개략도이다. 도 2에서 보듯이, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 폴리다틴, 이소라폰티신 또는 멜베로사이드 A를 기질로 사용하여 각각 레스베라트롤, 이소라폰티제닌(isorhapontigenin) 또는 옥시레스베라트롤 글루코사이드(oxyresveratrol glucoside)를 생성할 수 있음을 확인하였다. In order to analyze the substrate specificity of the Lactobacillus kimchi JB301 strain deposited in Example 2, a culture supernatant of a lactobacillus Kimchi JB301 strain and a variety of substrates including glucoside (polyadin, isola) were added to a 50 mM sodium acetate buffer (pH 6.0) Isorhaponticin or Melberroside A) was added at a concentration of 50 mM and reacted at 37 占 폚 for 24 hours (Fig. 2). FIG. 2 is a schematic diagram showing decomposition activity for different substrates by the lactobacillus Kimchi JB301 strain provided in the present invention. FIG. As shown in FIG. 2, the Lactobacillus kimchi JB301 strain provided in the present invention is resistant to resveratrol, isorhapontigenin, or oxyresveratrol glucoside using polyhedrin, isoraphthyxine, or melbroside A as a substrate, Can be generated.
따라서, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 글루코사이드를 포함하는 기질로부터 글루코사이드를 선택적으로 제거할 수 있음을 확인하였으므로, 상기 균주는 β-글루코시다아제를 생산 및 분비하는 균주임을 알 수 있었다. 또한, 상기 도 1의 결과를 감안한다면, 본 발명에서 제공하는 균주는 종래의 유산균에 비하여 β-글루코시다아제의 발현수준이 우수하거나 또는 종래의 유산균에서 생산되는 β-글루코시다아제보다도 우수한 효소활성을 나타내는 β-글루코시다아제를 생산하는 유산균주임을 알 수 있었다.Therefore, it was confirmed that the lactobacillus Kimchi JB301 strain provided in the present invention can selectively remove glucoside from a substrate containing glucoside, so that the strain is a strain producing and secreting? -Glucosidase. In view of the results shown in FIG. 1, the strains provided in the present invention have an excellent level of expression of? -Glucosidase as compared to conventional lactic acid bacteria or an enzyme activity superior to? -Glucosidase produced in conventional lactic acid bacteria Glucosidase. ≪ / RTI >
한편, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 스틸벤 배당체로부터 스틸벤 화합물을 생성하는데 사용될 수 있음을 알 수 있었다.
On the other hand, it was found that the Lactobacillus kimchi JB301 strain provided in the present invention can be used for producing a stilbene compound from a stilbene glycoside.
실시예Example
3-2: 3-2:
호장근Hojo Chang
추출물에 포함된 Contained in the extract
폴리다틴Polyartin
분해능 분석 Resolution analysis
호장근 2.4 kg을 10 L 메탄올에 침지하고 실온에서 7일동안 추출하였다. 상기 추출물을 여과 및 감압농축하여 호장근 추출물 450g을 수득하였다.2.4 kg of root canal was immersed in 10 L of methanol and extracted at room temperature for 7 days. The extract was filtered and concentrated under reduced pressure to obtain 450 g of a dried root extract.
50 mM 쇼듐아세테이트 완충액(pH 6.0)에 락토바실러스 김치 JB301 균주의 배양상등액과 상기 수득한 호장근 추출물 1g을 가하고, 37℃에서 40시간 동안 반응시키면서, 반응후 5시간, 15시간, 25시간 및 40시간에 시료를 채취하였으며, 상기 채취된 각 시료를 HPLC에 적용하여 레스베라트롤의 생성시간 및 생성량을 분석하였다(도 3). 15 hours, 25 hours, and 40 hours after the reaction, while the culture supernatant of the Lactobacillus kimchi JB301 strain and 1 g of the obtained callus root extract were added to 50 mM sodium acetate buffer (pH 6.0) And the collected samples were analyzed by HPLC to determine the time and amount of resveratrol production (FIG. 3).
도 3은 본 발명에서 제공하는 락토바실러스 김치 JB301 균주에 의하여 호장근 추출물로부터 레스베라트롤을 생성하는 시간 및 생성량을 나타내는 다이어그램이다. 도 3에서 보듯이, 반응후 15시간이 경과한 시점에서 호장근 추출물에 포함된 폴리다틴이 감소하고 레스베라트롤이 증가하기 시작하였으며, 반응후 25시간이 지난 시점에서 호장근 추출물 내의 폴리다틴은 완전히 소모됨을 확인하였다.FIG. 3 is a diagram showing the time and amount of generation of resveratrol from the callus root extract by the Lactobacillus kimchi JB301 strain provided in the present invention. As shown in FIG. 3, at the point of 15 hours after the reaction, the polyadin contained in the carotenoid extract was decreased and the resveratrol was started to increase. At 25 hours after the reaction, the polyadin in the carotene extract was completely consumed .
따라서, 본 발명에서 제공하는 락토바실러스 김치 JB301 균주는 호장근 추출물로부터 레스베라트롤을 효과적으로 생산하는데 사용될 수 있음을 알 수 있었다.
Accordingly, it was found that the Lactobacillus kimchi JB301 strain provided in the present invention can be effectively used to produce resveratrol from the extract of Hojokgang.
<110> Korea Research Institute of Bioscience and Biotechnology <120> Novel Lactobacillus sp. strain and uses thereof <130> PA130450/KR <160> 1 <170> KopatentIn 2.0 <210> 1 <211> 1141 <212> DNA <213> Lactobacillus kimchi JB301 16S rRNA <400> 1 caccttaggc ggctagttcc ccgaagggtt accccaccga ctttgggtgt tacaaactct 60 catggtgtga cgggcggtgt gtacaaggcc cgggaacgta ttcaccgcgg catgctgatc 120 cgcgattact agcgattcca gcttcatgta ggcgagttgc agcctacaat ccgaactgag 180 atcggtttta agtgatttgc ttgccctcgc gagttcgcag cacgttgtac cgaccattgt 240 agcacgtgtg tagcccaggt cataaggggc atgatgattt gacgtcgtcc ccaccttcct 300 ccggtttatc accggcagtc tcaccagagt gcccaactga atgctggcaa ctgataataa 360 gggttgcgct cgttgcggga cttaacccaa catctcacga cacgagctga cgacaaccat 420 gcaccacctg tatccatgtc cccgaaggga aagacttatc tctaagcttt tcatggtatg 480 tcaagacctg gtaaggttct tcgcgttgct tcgaattaaa ccacatgctc caccgcttgt 540 gcgggccccc gtcaattcct ttgagtttca atcttgcgat cgtactcccc aggcggagtg 600 cttaatgcgt tagctgcagc actgaagggc ggaaaccctc caacacttag cactcatcgt 660 ttacggcatg gactaccagg gtatctaatc ctgtttgcta cccatgcttt cgaatctcag 720 cgtcagttac agaccagaaa gccgccttcg ccactggtgt tcttccatat atctacgcat 780 tccaccgcta cacatggagt tccactttcc tcttctgcac tcaagtttac cagttttcga 840 agcacttcct cggttgagcc gagggctttc acttcaaact taataaaccg cctacattct 900 ctttacgccc aataaatccg gacaacgctt gccacctacg tattaccgcg gctgctggca 960 cgtagttagc cgtggctttc tggttgaata ccgtcagtac gtgaacagtt actctcacat 1020 atgttcttct tcaacaacag agttttacga tccgaaaacc ttcttcactc acgcggcatt 1080 gctcatcaga ctttcgtcca ttgtggagat tccctactgc tgcctcccgt aggagtttgg 1140 g 1141 <110> Korea Research Institute of Bioscience and Biotechnology <120> Novel Lactobacillus sp. strain and uses thereof <130> PA130450 / KR <160> 1 <170> Kopatentin 2.0 <210> 1 <211> 1141 <212> DNA <213> Lactobacillus kimchi JB301 16S rRNA <400> 1 caccttaggc ggctagttcc ccgaagggtt accccaccga ctttgggtgt tacaaactct 60 catggtgtga cgggcggtgt gtacaaggcc cgggaacgta ttcaccgcgg catgctgatc 120 cgcgattact agcgattcca gcttcatgta ggcgagttgc agcctacaat ccgaactgag 180 atcggtttta agtgatttgc ttgccctcgc gagttcgcag cacgttgtac cgaccattgt 240 agcacgtgtg tagcccaggt cataaggggc atgatgattt gacgtcgtcc ccaccttcct 300 ccggtttatc accggcagtc tcaccagagt gcccaactga atgctggcaa ctgataataa 360 gggttgcgct cgttgcggga cttaacccaa catctcacga cacgagctga cgacaaccat 420 gcaccacctg tatccatgtc cccgaaggga aagacttatc tctaagcttt tcatggtatg 480 tcaagacctg gtaaggttct tcgcgttgct tcgaattaaa ccacatgctc caccgcttgt 540 gcgggccccc gtcaattcct ttgagtttca atcttgcgat cgtactcccc aggcggagtg 600 cttaatgcgt tagctgcagc actgaagggc ggaaaccctc caacacttag cactcatcgt 660 ttacggcatg gactaccagg gtatctaatc ctgtttgcta cccatgcttt cgaatctcag 720 cgtcagttac agaccagaaa gccgccttcg ccactggtgt tcttccatat atctacgcat 780 tccaccgcta cacatggagt tccactttcc tcttctgcac tcaagtttac cagttttcga 840 agcacttcct cggttgagcc gagggctttc acttcaaact taataaaccg cctacattct 900 ctttacgccc aataaatccg gacaacgctt gccacctacg tattaccgcg gctgctggca 960 cgtagttagc cgtggctttc tggttgaata ccgtcagtac gtgaacagtt actctcacat 1020 atgttcttct tcaacaacag agttttacga tccgaaaacc ttcttcactc acgcggcatt 1080 gctcatcaga ctttcgtcca ttgtggagat tccctactgc tgcctcccgt aggagtttgg 1140 g 1141
Claims (21)
Lactobacillus kimchi JB301 strain (KCTC 12416BP).
A composition for decomposing stilbene glycosides comprising the Lactobacillus kimchi JB301 strain (KCTC 12416BP) of claim 1 or a product thereof.
상기 락토바실러스 김치 JB301 균주(KCTC 12416BP)의 산물은 배양물, 배양상등액, 파쇄물 및 상기 파쇄물의 분획물로 구성된 군으로부터 선택되는 것인 조성물.
3. The method of claim 2,
Wherein the product of said Lactobacillus kimchi JB301 strain (KCTC 12416BP) is selected from the group consisting of cultures, culture supernatants, lysates and fractions of said lysates.
스틸벤 화합물을 생산하는 것인 조성물.
3. The method of claim 2,
Stilbene compound. ≪ / RTI >
상기 스틸벤 화합물은 레스베라트롤(resveratrol), 이소라폰티제닌(isorhapontigenin), 옥시레스베라트롤(oxyresveratrol) 및 이들의 조합으로 구성된 군으로부터 선택되는 것인 조성물.
5. The method of claim 4,
Wherein the stilbene compound is selected from the group consisting of resveratrol, isorhapontigenin, oxyresveratrol, and combinations thereof.
A kit for decomposing stilbene glycosides comprising the composition of claim 2.
락토바실러스 김치 JB301 균주 배양용 배지, 스틸벤 배당체 분해반응에 사용되는 완충액, 상기 분해반응을 수행하기 위한 반응용기, 상기 분해반응을 수행하기 위한 온도조절기, 상기 분해반응을 수행하기 위한 타이머 및 이들의 조합으로 구성된 군으로부터 선택되는 구성요소를 포함하는 것인 키트.
The method according to claim 6,
A buffer for use in the degradation reaction of stilbene glycoside, a reaction vessel for performing the decomposition reaction, a temperature controller for performing the decomposition reaction, a timer for performing the decomposition reaction, Wherein the kit comprises components selected from the group consisting of combinations.
상기 완충액은 pH 4.0 내지 8.0을 나타내는 것인 키트.
8. The method of claim 7,
Wherein the buffer exhibits a pH of 4.0 to 8.0.
상기 온도조절기는 30 내지 40℃를 유지하는 것인 키트.
8. The method of claim 7,
Lt; RTI ID = 0.0 > 40 C < / RTI >
A stilbene glycoside derived from a plant is reacted with the Lactobacillus kimchi JB301 strain or its product according to claim 1, the composition according to any one of claims 2 to 5 or the kit according to any one of claims 6 to 9, And decomposing the stilbene glycoside to produce a stilbene compound.
상기 스틸벤 배당체는 폴리다틴, 이소라폰티신, 멜베로사이드 A 및 이들의 조합으로 구성된 군으로부터 선택되는 것인 방법
11. The method of claim 10,
Wherein the stilbene glycosides are selected from the group consisting of polyadatine, isolectodisine, melberoside A, and combinations thereof.
상기 스틸벤 화합물은 레스베라트롤, 이소라폰티제닌, 옥시레스베라트롤 및 이들의 조합으로 구성된 군으로부터 선택되는 것인 방법
11. The method of claim 10,
Wherein the stilbene compound is selected from the group consisting of resveratrol, isorapthotenin, ox reseratrol, and combinations thereof
상기 락토바실러스 김치 JB301 균주(KCTC 12416BP)의 산물은 배양물, 배양상등액, 파쇄물 및 상기 파쇄물의 분획물로 구성된 군으로부터 선택되는 것인 방법.
11. The method of claim 10,
Wherein the product of said Lactobacillus kimchi JB301 strain (KCTC 12416BP) is selected from the group consisting of a culture, a culture supernatant, a lysate and fractions of said lysate.
반응 pH는 pH 4.0 내지 8.0인 것인 방법.
11. The method of claim 10,
Wherein the reaction pH is from pH 4.0 to 8.0.
반응온도는 30 내지 40℃인 것인 방법.
11. The method of claim 10,
Wherein the reaction temperature is 30 to 40 占 폚.
반응시간은 5 내지 40시간인 것인 방법.
11. The method of claim 10,
Wherein the reaction time is from 5 to 40 hours.
생산된 스틸벤 화합물을 회수하는 단계를 추가로 포함하는 것인 방법.
11. The method of claim 10,
And recovering the produced stilbene compound.
상기 스틸벤 화합물의 회수는 박막크로마토그래피 또는 고성능 액체 크로마토그래피(HPLC)에 의해 수행되는 것인 방법.
18. The method of claim 17,
Wherein the recovery of the stilbene compound is carried out by thin-layer chromatography or high performance liquid chromatography (HPLC).
(b) 스틸벤 배당체 함유 식물 또는 이의 가공물을 포함하는 식품 조성물.
(a) the Lactobacillus kimchi strain JB301 of claim 1 or a product thereof; And
(b) a food composition comprising a plant containing a stilbene glycoside or a processed product thereof.
상기 스틸벤 배당체 함유 식물은 오디, 호장근, 대황, 땅콩, 포도, 라스베리, 크렌베리 및 이들의 조합으로 구성된 군으로부터 선택되는 식물인 것인 조성물.
20. The method of claim 19,
Wherein the stilbene glycoside-containing plant is a plant selected from the group consisting of Audi, Rhodiola, Rhododendron, Peanut, Grape, Raspberry, Cranberry and combinations thereof.
상기 스틸벤 배당체는 폴리다틴(polydatin), 이소라폰티신(Isorhaponticin), 멜베로사이드 A(Melberroside A) 및 이들의 조합으로 구성된 군으로부터 선택되는 것인 조성물.
20. The method of claim 19,
Wherein the stilbene glycoside is selected from the group consisting of polydatin, isorhaponticin, Melberroside A, and combinations thereof.
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