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제주 연안에서 분리한 항산화물질을 생산하는 균주의 동정 및 배양학적 특성

Identification and Cultural Characterization of Antioxidant Producing Bacteria Isolated from the Jeju Coasts

  • Kim Man-Chul (Faculty of marine science, Cheju National Uiversity) ;
  • Heo Moon-Soo (Faculty of marine science, Cheju National Uiversity)
  • 발행 : 2005.10.01

초록

합성 항산화제에 대응할 수 있는 천연 항산화제의 개발에 대한 기초적인 자료를 제공하고자 해양 미생물을 이용한 연구를 하였으며, 전자공여능으로 항산화 물질 생산 능력이 우수한 해양 미생물을 분리하여 SC2-1라고 명명하였다. 분리 균주 SC2-1은 제주 연안 해수로부터 분리하였으며, 생화학적, 유전학적, 세포벽의 지방산 조성을 토대로 최종적으로 Exiguobacteriurm sp. SC2-1로 동정 하였다. 항산화물질을 생산을 위한 최적 배양조건 및 영양원을 조사한 결과는 다음과 같다. 항산화물질 생성 최적 온도는 $25^{\circ}C$이고, 최적 pH는 7.8이며 최적 배양시간은 24시간이었다. 항산화물질 생산 최적 배지조성은 기본배지로 Marine broth에 탄소원으로는 maltose 였으며, 적정농도는 $2.5\%(w/v)$ 였다 질소원에서는 유기태 질소원인 yeast extract이었고, yeast extract 최적농도는 $1.5\%(w/v)$였으며, 최적 무기염류는 $0.05\%(w/v)KH_{2}PO_{4} $를 첨가 했을때 가장 높은 항산화 활성을 나타내었다. 최적배지 조건에서의 Exiguobacterium sp. SC2-1 배양액의 항산화 활성과 합성 항산화제, 천연 항산화제와의 비교실험 결과는 균주의 전자 공여능은 $93\∼95\%$, 합성 항산화제인 BHT와 BHA는 $94\∼95\%$, 천연 항산화제 $\alpha-Tocopherol$$94\%$로 거의 유사한 항산화 활성을 확인 할 수 있었다.

An antioxidant- producing bacterium was isolated from sea water in Jeju island. The isolated strain, SC2-1 was gram-positive, catalase positive, facultatively anaerobic, oxidase negative, motile and small rods. The strain utilized sucrose, dextrose, fructose, mannitol and maltose as a sole carbon and energy source and sodium chloride was required for the bacteria growth. The radical scavenging activity of the culture supernatants was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) method. This bacterium was identified based on cellular fatty acids analysis and 16S rDNA sequencing, and then named Exiguobacterium sp. SC2-1. The modified optimal medium compositions required the addition of maltose $2.5\%(w/v)$, yeast extract $1.5\%(w/v)$ and $KH_{2} PO_{4} 0.05\%(w/v)$ in marine broth (Difco. Co. USA). Antioxidant activity of under optimal culture conditions were $93\%$.

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피인용 문헌

  1. Identification of characterization and statistical optimization of medium constituent for Bacillus subtilis SCJ4 isolated from Korean traditional fermented food vol.51, pp.1, 2015, https://doi.org/10.7845/kjm.2015.5004