Cultivation of Lactic Acid Bacteria for the Development of Probiotic Products using Red Ginseng Starch

프로바이오틱스 개발을 위한 홍삼 전분을 활용한 유산균 배양

  • Kim, Yeong-Su (International Ginseng & Herb Research Institute) ;
  • Lee, Hwan (International Ginseng & Herb Research Institute) ;
  • Kim, Do-Yeon (International Ginseng & Herb Research Institute) ;
  • Kim, So-Young (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Lee, Wan-Kyu (College of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Sang-Myeong (Devision of Biotechnology, College of Environmental & Bioresource Sciences, Chonbuk National University) ;
  • Park, Jong-Dae (International Ginseng & Herb Research Institute) ;
  • Shon, Mi-Yae (International Ginseng & Herb Research Institute)
  • 김영수 ((재단법인)금산국제인삼약초연구소) ;
  • 이환 ((재단법인)금산국제인삼약초연구소) ;
  • 김도연 ((재단법인)금산국제인삼약초연구소) ;
  • 김소영 (농촌진흥청 기능성식품과) ;
  • 이완규 (충북대학교 수의학과) ;
  • 이상명 (전북대학교 환경생명자원대학 생명공학부) ;
  • 박종대 ((재단법인)금산국제인삼약초연구소) ;
  • 손미례 ((재단법인)금산국제인삼약초연구소)
  • Received : 2013.11.29
  • Accepted : 2013.12.20
  • Published : 2013.12.31

Abstract

To reduce the production cost of Lactobacillus, discarded red ginseng starch was collected from a factory of red ginseng extract in order to develop the Lactobacillus culture medium. According to the analysis of the gensenoside composition of red ginseng starch, the total gensenoside content of starch was 2.73 mg/g, and the gensenoside $Rb_1$, $Rb_2$ and $Rg_3$ contents were 0.1, 0.29 and 0.52 mg/g, respectively. For the preparation of the liquid media, red ginseng starch was added at rates of 0, 5, 10 and 20%. Further, Lactobacillus plantarum 15357 and Leuconostoc mesenteroides sub sp. strains were then inoculated to these prepared broths. With the red ginseng starch medium, the growth rates ($1.42{\times}10^7$ and $2.96{\times}10^{10}$ CFU/mL) and the final cell concentrations were higher than the MM medium ($1.0{\times}10^7$ CFU/mL). The optimal concentration of red ginseng starch and yeast extract as a medium were 20% and 10 g/L, respectively. Under these conditions, the cell mass of L. plantarum 15357 and L. mesenteroides sub sp. reached $5.11{\times}10^{10}$ and $8.17{\times}10^{10}$ CFU/mL. These results show a great possibility for the utilization of red ginseng starch as economic medium sources in the production of cell mass of lactic acid bacteria. This is the first trial of development of economic LAB growth medium using discarded red ginseng starch.

Keywords

References

  1. Bao HY, Zhang J, Yeo SJ, Myung CS, Kim HM, Kim JM, Park JH, Cho JS, Kang JS (2005) Memory enchancing and neuroprotective effects of selected ginsenosides. Arch Pharm Res 28: 335-342. https://doi.org/10.1007/BF02977802
  2. Chae DJ, Lee KS, Jang KH (2010) Fermentation characteristics of flour sourdough using mixed lactic acid bacteria and Bifidobacterium longum as starters. J East Asian Soc Dietary Life 20: 743-750.
  3. Cho EK, Cho HY, Pyun YR (2011) Development of pretreatment and mixed culture processes for plant originated lactic acid to produce a functional lactic acid beverage. Korean J Food & Nutr 24: 117-123. https://doi.org/10.9799/ksfan.2011.24.1.117
  4. Choi JB, Shin YW, Paek NS, Kim YM (2004) Enfluence of herbal extract on lactic acid bacteria growth and cryoprotectants. Korean J Food & Nutr 17: 286-293.
  5. Choi MO, Kim BJ, Jo SK, Jung HK, Lee JT, Kim HY, Kweon DJ (2013) Anti-allergic activities of Castanea crenata inner shell extracts fermented by Lactobacillus bifermentans. Korean J Food Preserv 20: 583-591. https://doi.org/10.11002/kjfp.2013.20.4.583
  6. Diep DB, Godager L, Brede D, Nes IF (2006) Datamining and characterization of a novel pediocin-like bacteriocin system from the genome of Pediococcus pentosaceus ATCC 25745. Microbiology 152: 1649-1659. https://doi.org/10.1099/mic.0.28794-0
  7. Doron S, Snydman DR, Gorbach SL (2005) Lactobacillus GG: Bacteriology and clinical applications. Gastroenterol Clin N Am 34: 483-498. https://doi.org/10.1016/j.gtc.2005.05.011
  8. Han IJ, Kim MY, Jun SS (2007) Characteristics of dough with red ginseng marc powder. J East Asian Soc Dietary Life 17: 371-378.
  9. Han JH, Lee SY (2011) Comparing medical efficacy of Socheongyong-tang with lactic acid bacteria fermented Socheongyong- tang. Korean J Oriental Physiology & Pathology 25:246-256.
  10. Huang CJ, Wang ML, Kuo CY (2008) Studies on the cholesterol removal ability of plant origin lactic acid bacteria. J Taiwan Livestock Res 41: 267-274.
  11. Hwang SK, Hong JK, Jung KH, Jang BC, Shin JH, Hwang KS, Yoo SK (2008) Process optimization of dextran production by Leuconostoc sp. strain isolated from fermented Kimchi. J Life Sci 18: 1377-1383. https://doi.org/10.5352/JLS.2008.18.10.1377
  12. Igarashi T (2007) Development of beverage and food using plant origin lactic acid bacterium. Bioindustry 24: 32-39.
  13. JI GE (1994) Composition and distribution of intestinal microbial flora in Korean. Kor J Appl Microbiol Biotechnol 22: 453-458.
  14. Kang DH, Kim HS (2011) Functionality analysis of Korean medicine fermented by Lactobacillus strains. Korean J Microbiol Biotechnol 39:259-265.
  15. Keum YS, Park KK, Lee JM, Chun KS, Park JH, Lee SK, Kwon H, Surh YJ (2000) Antioxidants and anti-tumor promoting activities of the methanol extract of heat-processed ginseng. Cancer Letters 150: 41-48. https://doi.org/10.1016/S0304-3835(99)00369-9
  16. Kim BG, Choi SY, Kim MR, Suh HJ, Park HJ (2010) Changes of ginsenosides in Korean red ginseng(Panax ginseng) fermented by Lactobacillus plantarum M1. Process Biochem 45: 1319-1324. https://doi.org/10.1016/j.procbio.2010.04.026
  17. Kim HG, Kim KY, Cha CJ (2007) Screening for ginsengfermenting microorganisms capable of biotransforming ginsenosides. Kor J Microbiol 43: 142-146.
  18. Kim SE, Lee YH, Park JH, Lee SK (1999) Ginsenoside-Rs3, a new diol-type ginseng saponin, selectively elevates protein levels of p53 and p21 WAF1 leading to induction of apoptosis in SK-HEP-1 cells. Anticancer Research 19: 487- 491.
  19. Kim WY, Kim JM, Han SB, Lee SK, Kim ND, Park MK, Kim CK, Park JH (2000) Steaming of ginseng at high temperature enhances biological activity. J Nat Prod 63: 1702- 1704. https://doi.org/10.1021/np990152b
  20. Kobayashi Y, Tohyama K, Terashima T (1974) Tolerance of the multiple antibiotic resistant strain, L. casei PSR 3002, to artificial digestive fluids. Jpn J Microbiol 29: 691-697.
  21. Kumagai T. 2009. Application of plant origin lactic acid bacteria to food. Food Style 21 13: 46-47.
  22. Mathara JM, Schillinger U, Guigas C, Franz CMAP, Kutima PM, Mbugua S, Shin HK, Holzapfel WH (2008) Functional characteristics of Lactobacillus sp. from traditional maassai fermented milk products in Kenya. Int J Food Microbiol 126: 57-64. https://doi.org/10.1016/j.ijfoodmicro.2008.04.027
  23. Muller DM, Carrasco MS, Tonarelli GG, Simonetta AC (2009) Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum Ip 31 strain isolated from dry-fermented sausage. J Appl Microbiol 106: 2031-2040. https://doi.org/10.1111/j.1365-2672.2009.04173.x
  24. Ozlem O, fadime K, Ingolf FN (2011) A probiotic as biotherapeutic agents: present knowledge and future prospects. Curr Pharm Des 8: 99-100.
  25. Park JW, Lee JC, Ann S, Seo DW, Choi WS, Yoo YH, Park SK, Choi JY, Um SH, Ahn SH, Han JW (2011) A fermented ginseng extract, BST204, inhibits proliferation and motility of human colon cancer cells. Biomol Ther 19: 211- 217. https://doi.org/10.4062/biomolther.2011.19.2.211
  26. Park SH, Yang S, Lee JH, Kang M (2013) Selection of phytate- degrading lactic acid bacteria from Kimchi and reaction properties in brown rice. J Korean Soc Food Sci Nutr 42: 627-632. https://doi.org/10.3746/jkfn.2013.42.4.627
  27. Rho SK, Song JS, Park KH (2001) Alcohol fermentabillity of Insam starch and characteristics of Insam wine. Food Eng Prog 5: 43-51.
  28. Ryu BH, Cho SH, Ha SW, Park KM, Kang KH (1998) Changes of the intestinal microflora and fecal properties by intake of yoghurt added capsulated or uncapsulated bifidobacteria. Kor J Appl Microbial Biotechnol 26: 221-225.
  29. Wee YJ, Kim HO, Yun JS, Ryu HW (2006) Pilot-scale lactic acid production via batch culturing of Lactobacillus sp. RKY2 using corn steep liquor as a nitrogen source. Food Technol Biotechnol 44:293-298.