Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Stability Traits of Probiotics Isolated from Korean on Spices and Propolis

향신료와 프로폴리스에 대한 한국형 유산균의 안정성

  • Received : 2014.07.08
  • Accepted : 2014.08.01
  • Published : 2014.09.30
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Abstract

their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis, and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion, scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean intestine.

건강에 유익한 작용을 하는 프로바이오틱스는 까다로운 미생물로 다양한 환경조건에 매우 민감하여, 이들의 생존율은 항생제, 노화, 스트레스와 식이 등과 같은 요인들에 크게 영향을 받는다. 이에 본 연구에서는 한국 식단에서 많이 이용되고 있는 항균활성이 있는 각종 향신료(마늘, 생강, 파, 양파, 청양고추, 홍고추)와 프로폴리스가 한국인의 장에서 분리한 유산균주의 생존율에 미치는 영향을 조사하였다. 그 결과 대부분의 한국형 유산균주들은 모든 향신료와 프로폴리스에 저항성을 나타냈으며, 심지어 일부 한국형 유산균주(Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles)는 특정 향신료 또는 프로폴리스에 의해 증식률이 증가하였다. 하지만 이와 다르게 대부분의 외래종 유산균주는 다양한 향신료와 프로폴리스에 의해 증식률이 감소 하였으며, 일부 외래종 유산균주(L. helveticus, S. thermophiles)는 특정 향신료에 의해 증식률이 크게 감소 하였다. 마찬가지로 각 향신료와 프로폴리스가 한국형 유산균주만 사용하여 제조된 프로바이오틱스 제품과 외래종 유산균주가 사용된 해외 프로바이오틱스 제품에 미치는 영향을 조사한 결과 한국형 프로바이오틱스 제품은 모두 큰 영향을 받지 않았다. 하지만 해외 프로바이오틱스 제품은 마늘, 양파, 파, 프로폴리스에 의해 크게 감소하는 경향을 나타냈다. 따라서 본 연구결과, 한국인의 장에서 분리한 유산균은 대체적으로 항균활성이 있는 각종 향신료에 저항성을 가지는 생존력이 강한 균주로 판단되며, 한국인의 장에 적합한 유산균으로 사료된다.

Keywords

References

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