Effects of Potato Protein on the Growth of Clostridium perfiringens and Other Intestinal Microorganisms

감자 단백질이 Clostridium perfringens 및 주요 장내 미생물의 생육에 미치는 영향

  • 신현경 (한림대학교 식품영양학과) ;
  • 신옥호 (한림대학교 식품영양학과) ;
  • 구영조 (한국식품개발연구원)
  • Published : 1992.06.01

Abstract

Potato juice was found out to have a strong inhibition activity on the growth of Clostridium perf;nngens during work of foodstuffs for the improvement of human intestinal microflora. The anti-bacterial activity of the precipitated protein obtained from the potato juice in 70% ammonium sulfate solution was stable at the range of pH 4 to 10, whereas it was lost by a heat treatment at $60^{\circ}C$ for 10 min. The minimal inhibitory concentration of the precipitated protein on the growth of C1. Pefingens was about 0.2 mg/ml. The potato protein also suppressed the growth of C1. butyrincm and Eubacterium iimosum, while it showed a promoting effect for the growth of Bifdobacterium bifidum, Bif: animalis, Lactobacillus plantarum and Lact. acidophitus. The potato protein was further purified by CM-Sepharose ion exchange column chromatography, Sephadex G-150 gel filtration column chromatography and SDS-polyacrylarnide gel electrophoresis. The purified protein(kCp) was proved to be a glycoprotein by PAS staining and its molecular weight was about 38.7 kd.

Keywords

Potato protein;Clostridium perfringens;bacteriocin;intestinal microorganisms