Isolation and Characterization of Lactic Acid Bacteria Producing Antimutagenic Substance from Korean Kimchi

김치로부터 항돌연변이 물질을 생산하는 유산균의 분리 및 특성

  • Rhee, Chang-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Park, Heui-Dong (Department of Food Science and Technology, Kyungpook National University)
  • 이창호 (경북대학교 식품공학과) ;
  • 박희동 (경북대학교 식품공학과)
  • Published : 1999.02.01

Abstract

Various lactic acid bacteria were isolated from Korean Kimchi in order to study their antimutagenic substances. Ames test using Salmonella typhimurium TA98 and TA100 showed the strain KLAB21 to have the highest antimutagenic activity among the 230 isolated strains against MNNG (N-methyl-N'-nitro-N-nitrosoguanidine), NPD (4-nitro-O-phenylenediamine), NQO (4-nitrosoquinoline-1-oxide) and AFB1 (aflatoxin B1). The strain was identified as Lactobacillus plantarum based on its morphological, cultural and physiological characteristics. Antimutagenic activity of L. plantarum KLAB21 was found in culture supernatant suggesting the bacterium secrete antimutagenic substance in the media. No mutagenic activity was found in the culture supernatant. The isolated strain L. plantarum KLAB21 showed much higher antimutagenic activity than L. plantarum IAM1261 which is being used industrially for fermented milk production. The antimutagenic activity of L.plantarum KLAB21 was reconfirmed by the spore-rec assay using spores of Bacillus subtilis H17($Rec^+$) and M45($Rec^-$).

Keywords

antimutagenic activity;Ames test;spore-rec assy;lactic acid bacteria;Kimchi