The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Synergistic Inhibition of IgY, Auricularia auricula, and Lactic Acid Bacteria from Kimchi and Tarak on Helicobacter pylori

Helicobacter pylori 의 생육억제에 대한 유산균, 난황항체 및 목이버섯의 상승효과

  • Yoo, Hye-Lim (Dept. of Food Science and Biotechnology, Gachon University) ;
  • Lee, Young-Duck (Dept. of Food Science and Biotechnology, Gachon University) ;
  • Han, Bok-Kyung (Research and Development Department, BKbio Co. Ltd.) ;
  • Choi, Hyuk-Joon (Research and Development Department, BKbio Co. Ltd.) ;
  • Park, Jong-Hyun (Dept. of Food Science and Biotechnology, Gachon University)
  • Received : 2012.10.11
  • Accepted : 2013.02.15
  • Published : 2013.03.31
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Abstract

The substances of lactic acid bacteria (LAB) isolated feom Kimchi and Tarak, L. mesenteriodes LAB kw5, and S. thermophilus LAB KW15 were investigated for growth effect of Helicobacter pylori with IgY and Auricularia auricula. Inhibition of H. pylori was confirmed at LAB KW5 and KW15 supernatants. Interestingly, anti-H. pylori substance in LAB KW5 and KW15 supernatants were sensitive to lipase, but insensitive to protein hydrolase and carbohydrate hydrolase. The inhibition zone toward H. pylori was not shown with the lipase-treated supernatants. Therefore, there seemed to be lipid-like substances in the cultures. By the analyses with gas chromatography, undecanoic acid ($C_{11:0}$), palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and oleic acid ($C_{18:1}$) were detected at the culture substances from L. mesenteroides LAB KW5 and S. thermophilus LAB KW15, and more eicosadienoic acid ($C_{20:2}$) from L. mesenteroides LAB KW5. Anti-H. pylori substances of LAB with IgY and A. auricula extract were analyzed for inhibition effect of H. pylori. The inhibition increased more by the range from 57% to 86% by the mixture. The substances with IgY and A. auricula extract showed more effective inhibition of H. pylori than single or double trials.

소화성 질환의 중요 인자인 Helicobacter pylori를 저해하는 IgY, 목이버섯, 김치와 타락 유산균을 이용하여 생육 저해 상승 효과를 분석하고자 하였다. 동결 건조된 유산균 배양 상징액을 다양한 효소 처리 결과, 지질 분해 효소를 제외하고는 활성을 나타냈다. GC 분석을 통해 유산균 동결건조액의 지방산 조성은 undecanoic acid($C_{11:0}$), palmitic acid($C_{16:0}$), steraic acid($C_{18:0}$), oleic acid($C_{18:1}$)가 L. mensenteroides LABKW5와 S. thermophilus LAB KW15에서 모두 확인되었으며, eicosadienoic acid($C_{20:2}$)는 LAB KW5에서만 나타났다. 또한 유산균 동결건조액은 다른 식중독균에서도 spot assay의 결과, 그람 음성균 중에서 특히 E. coli O157:H7, E. coli, C. sakazakii 등에서 생육 저해능이 확인되었다. 목이버섯 추출물은 열수 추출과 ethanol를 이용해 분리하였으며, HPLC를 이용하여 목이버섯 추출 다당체를 분석한 결과, glucurono-xylomannan 혹은 glucomannan이 ${\beta}$-glucan과 함께 존재하는 혼합물일 것으로 되었다. 또한, 면역란은 1차 접종 후 11일째부터 주마다 2회씩 회수하여 IgY를 분리, 정제하였다. 실험을 통해 동결 건조된 유산균 배양 상징액, IgY, 목이버섯 추출액을 혼합 배양하여 배양시간에 따른 생육 저해력의 변화를 확인한 결과, 유산균에 의해 H. pylori의 저해 효과가 있었으며, IgY와 목이버섯의 혼합 시 추가 억제 효과가 있는 것으로 나타났다. 그러므로 동결 건조된 유산균 배양 상징액, IgY, 목이버섯 추출액의 복합처리는 H. pylori를 제어하는데 효과적인 것으로 보인다.

Keywords

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