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논문검색은 역시 페이퍼서치

한국미생물·생명공학회지검색

Microbiology and Biotechnology Letters


  • - 주제 : 자연과학분야 > 생물
  • - 성격 : 학술지
  • - 간기: 계간
  • - 국내 등재 : KCI 등재
  • - 해외 등재 : - / SCOPUS
  • - ISSN : 1598-642x
  • - 간행물명 변경 사항 : 산업미생물학회지(~2001)→한국미생물·생명공학회지(2002~)
논문제목
수록 범위 : 42권 3호 (2014)

장내 유해세균을 억제하는 양돈용 프로바이오틱스 개발을 위한 비피도박테리아 탐색

이재연 ( Jae Yeon Lee ) , 신영오 ( Yung Oh Shin ) , 김근 ( Keun Kim )
4,500
초록보기
In order to isolate probiotic lactic acid bacteria possessing high inhibitory activities against porcine and zoonotic pathogens, such as enterotoxigenic E. coli, Salmonella Typhimurium, and Clostridium perfringens, a total of 65 anaerobic strains were initially isolated from a variety of sources including cattle rumen fluids, chicken intestines and swine feces. Four Bifidobacterium strains were selected for their high anti-pathogenic bacterial activities. By using the 16S rDNA sequencing method, three B. boum strains and one B. thermophilum were identified. B. thermophilum demonstrated the best adhesive ability to epithelial cells of swine intestine among the isolates. Indeed, B. thermophilum was seen to have superior characteristics as a probiotic for swine, as judged by their high growth inhibitory activities against various pathogens, and high acid- and bile-tolerance.

효모 Pichia burtonii Y257-7에 의한 α-Glucosidase 저해제의 생산 및 식후 혈당 상승 억제 효과

김영헌 ( Young Hun Kim ) , 신자원 ( Ja Won Shin ) , 이종수 ( Jong Soo Lee )
4,500
초록보기
In order to develop a new anti-diabetic α-glucosidase inhibitor, we compared the α-glucosidase inhibitory activity of the cell-free extracts of 48 strains of yeasts isolated from Korean fermented foods, and found that Pichia burtonii Y257-7 exhibited the highest α-glucosidase inhibitory activity of 55.6%. The α-glucosidase inhibitor was maximally produced when Pichia burtonii Y257- 7 was cultured in LB broth (initial pH of 6.0) at 28oC for 24 h. The α-glucosidase inhibitor, partially purified by Sephadex G-50 gel permeation chromatography and systematic solvents extraction, revealed potent hypoglycemic effects in normal rats and streptozotocin-induced diabetic rats after the oral administration of starch.

백색부후균 Marasmius scorodonius 유래 laccase의 최적생산조건

임수진 ( Su Jin Lim ) , 전숭종 ( Sung Jong Jeon )
4,500
초록보기
In this study about the optimum conditions for the production of laccase, a polyphenol oxidase involved in lignin degradation, from Marasmius scorodonius, a white-rot fungus garlic mushroom, were determined. Amongst the tested media used for the enzyme’s production, YM medium (1% dextrose, 0.5% malt extract, 0.3% yeast extract) allowed for the highest activity of the enzyme. Then, to optimize the culture conditions for laccase activity, the influence of various carbon and nitrogen sources was investigated in YM medium. Among various carbon and nitrogen sources, 1% galactose and 0.4% yeast extract resulted in the highest production of the enzyme, respectively. Enzyme production attained its highest level after cultivation for 15 days at 25oC. Zymogram analysis of the culture supernatant showed two isoenzymatic bands with molecular masses of 60-70 kDa. The optimum pH and temperature for enzyme activity were 3.4 and 75oC, respectively.

실리카겔을 이용한 반코마이신 결정화 시간 단축

김성재 ( Sung Jae Kim ) , 김진현 ( Jin Hyun Kim )
4,500
초록보기
We investigated the effects of silica gels on the reduction of the crystallization time for the purification of vancomycin. The shortest crystallization time for vancomycin was obtained when silica gel with a pore diameter of 40-60 A and with a particle diameter of 230-400 mesh was used as the material. The use of silica gel as a surface area increasing material dramatically reduced the crystallization time four fold (6 h) when compared with the results where the surface area had not been similarly increased. In addition, the crystal size of vancomycin was decreased with the addition of silica gel. This improved crystallization process has a significant effect on the convenience and feasibility of the purification step for vancomycin.

Potential for the Uptake and Removal of Arsenic [As (V) and As (III)] and the Reduction of As (V) to As (III) by Bacillus licheniformis (DAS1) under Different Stresses

( Kumari Tripti ) , ( Sayantan ) , ( Shardendu Shardendu ) , ( Durgesh Narain Singh ) , ( Anil K. Tripathi )
5,100
초록보기
The metalloid arsenic (Z = 33) is considered to be a significant potential threat to human health due to its ubiquity and toxicity, even in rural regions. In this study a rural region contaminated with arsenic, located at longitude 85º 32``E and latitude 25º 11``N, was initially examined. Arsenic tolerant bacteria from the rhizosphere of Amaranthas viridis were found and identified as Bacillus licheniformis through 16S rRNA gene sequencing. The potential for the uptake and removal of arsenic at 3, 6 and 9 mM [As(V)], and 2, 4 and 6 mM [As(III)], and for the reduction of the above concentrations of As(V) to As(III) by the Bacillus licheniformis were then assessed. The minimal inhibitory concentrations (MIC) for As(V) and As(III) was determined to be 10 and 7 mM, respectively. At 3 mM 100% As(V) was uptaken by the bacteria with the liberation of 42% As(III) into the medium, whereas at 6 mM As(V), 76% AS(V) was removed from the media and 56% was reduced to As(III). At 2 mM As(III), the bacteria consumed 100%, whereas at 6 mM, the As(III) consumption was only 40%. The role of pH was significant for the speciation, availability and toxicity of the arsenic, which was measured as the variation in growth, uptake and content of cell protein. Both As(V) and As(III) were most toxic at around a neutral pH, whereas both acidic and basic pH favored growth, but at variable levels. Contrary to many reports, the total cell protein content in the bacteria was enhanced by both As(V) and As(III) stress.

백두구 추출물의 항산화 및 항비만 효과

박정애 ( Jung Ae Park ) , 진경숙 ( Kyong Suk Jin ) , 이지영 ( Ji Young Lee ) , 권현주 ( Hyun Ju Kwon ) , 김병우 ( Byung Woo Kim )
4,500
초록보기
In this study, the anti-oxidative and anti-obesity activities of Amomum cardamomum L. methanol extract (ACME) were evaluated using DPPH radical scavenging activity assay, pancreatic lipase enzyme inhibition assay, and the cell culture model system. ACME exhibited DPPH radical scavenging activities dose-dependently, with IC50 of DPPH radical scavenging activities of ACME being 25.15 μg/ml. Furthermore, ACME effectively suppressed pancreatic lipase enzyme activity dose-dependently. ACME also significantly suppressed adipocyte differentiation, lipid accumulation, triglyceride (TG) contents, and triggered lipolysis activity on 3T3-L1 preadipocytes in a dose-dependent manner, without cytotoxicity. Their anti-obesity effect was modulated by the cytidine-cytidine-adenosine-adenosine-thymidine (CCAAT)/enhancer binding proteins α (C/EBPα), C/EBPβ and the peroxisome proliferator-activated receptor γ (PPARγ) gene and protein expressions. Taken together, these results provide an important new insight that A. cardamomum L. possesses anti-oxidative and anti-obesity activities such as pancreatic lipase inhibition, anti-adipogenic, and lipolysis effects. There is therefore potential for its use as a promising component in the field of nutraceuticals and the identification of the active compounds that confer the anti-oxidative and anti-obesity activities of ACME might be an appropriate next step.

고구마 소주 주박의 항균 및 항혈전 활성

김미선 ( Mi Sun Kim ) , 이예슬 ( Ye Seul Lee ) , 김종식 ( Jong Sik Kim ) , 신우창 ( Woo Chang Shin ) , 손호용 ( Ho Yong Sohn )
4,500
초록보기
Sweet potato soju (SPS), a form of traditional distilled alcoholic liquor in Korea, is manufactured by the distillation of fermented broth under normal pressure, thus providing it for a uniquely smooth taste infused with the flavor of sweet potato. After distillation, the lees of SPS is produced as by-product and discarded. In this study, the ethanol and hot water extracts of lees of SPS, and their subsequent organic solvent fractions using hexane, ethylacetate (EA), butanol, and water residue were prepared in an effort at the efficient re-use of the lees of SPS. The ethanol extraction yield was 1.36-fold higher than that of the hot water extraction, and the EA fraction revealed the highest total polyphenol content among the solvent fractions. The various extracts and solvent fractions did not demonstrate hemolytic activity at up to 0.5 mg/ml concentrations against human red blood cells. In the bio-activity assay, only the EA fraction displayed a broad spectrum of anti-microbial activity against different pathogenic and food spoilage bacteria, and demonstrated significant anti-coagulation activity by inhibitions of thrombin, prothrombin and blood coagulation factors. Furthermore, only the EA fraction from the hot water extract of the lees of SPS showed anti-platelet aggregation activity, which is comparable to aspirin (a commercially available drug). Our results suggest that the EA fraction of the hot water extract prepared from the lees of SPS has a high potential as a novel resource for anti-microbial and anti-thrombosis agents.

초고압 처리가 우유의 미생물학적 및 이화학적 특성에 미치는 영향

이지은 ( Jieun Lee ) , 최은지 ( Eun Ji Choi ) , 박선영 ( Sun Young Park ) , 전가영 ( Ga Young Jeon ) , 장자영 ( Ja Young Jang ) , 오영준 ( Young Jun Oh ) , 임슬기 ( Seul Ki Lim ) , 김태운 ( Tae Woon Kim ) , 이종희 ( Jong Hee Lee ) , 박해웅 ( Hae Woong Park ) , 김현주 ( Hyun Ju Kim ) , 전정
4,500
초록보기
High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk’s nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and 15oC for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at 4oC. An analysis of milk proteins, such as α-casein, β-casein, κ-casein, α-lactalbumin, β-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.

에탄올 추출물의 항산화 및 항염증 활성

진경숙 ( Kyong Suk Jin ) , 권현주 ( Hyun Ju Kwon ) , 김병우 ( Byung Woo Kim )
4,500
초록보기
This study was orchestrated with the purpose of uncovering new nutraceutical resources possessing biological activities in the plant kingdom. To fulfill our objective, we analyzed several Chinese plants and selected three possessing powerful anti-oxidative activities. The anti-oxidative and anti-inflammatory effects these three Chinese plants, Malus hupehensis, Ophiorrhiza cantonensis, and Psychotria rubra ethanol extracts were then evaluated. First of all, they possessed potent scavenging activity against 1,1-diphenyl-2-picryl hydrazyl, similar with that of ascorbic acid, used as a positive control. Moreover, they inhibited lipopolysaccharide (LPS)- and hydrogen peroxide-induced reactive oxygen species, in a dose-dependent manner, in RAW 264.7 cells. Also, they induced the expression of an anti-oxidative enzyme, heme oxygenase 1, and its upstream transcription factor, nuclear factor-E2-related factor 2. Furthermore, they suppressed LPS-induced nitric oxide (NO) formation, without cytotoxicity. The inhibition of NO formation was the result of the down regulation of inducible NO synthase (iNOS). The suppression of NO and iNOS by the three extracts might be the result of modulation by the upstream transcription factors, nuclear factor κB and activator protein-1. Taken together, these results indicate that these three Chinese plants possess potent anti-oxidative and anti-inflammatory activities. Therefore, they might be utilized as promising materials in the field of nutraceuticals.

흑마늘의 항산화, 항균 및 항혈전 활성

정인창 ( In Chang Jung ) , 손호용 ( Ho Yong Sohn )
4,500
초록보기
In the course of study for development of functional food ingredients from aged black garlic (ABG), heat-treated ripe bulbs of Allium sativum L., the water extracts from raw-garlic (RG) and ABG, and the subsequent organic solvent fractions of ABG were prepared, and their antioxidant, antimicrobial, and antithrombosis activities were compared. The extraction yield of ABG was 4- folds higher than that of RG, and the contents of total polyphenol, total flavonoid, total sugar and reducing sugar in the ABG extract were 4-folds, 1.56-folds, 3.36-folds and 6.75-folds higher than those of the RG extract, respectively. In antioxidation activity assay, the extract of ABG showed minor scavenging activity against DPPH anion, but revealed strong scavenging activity against ABTS cation and nitrite. Especially, the ethylacetate fraction from the ABG extract demonstrated stronger antioxidation activity than the RG extract and other fractions. Although the antimicrobial and antithrombosis activities of the RG extract did not appear in the ABG extract, the ethylacetate fraction from the ABG extract had antibacterial activity against Staphylococcus aureus and Bacillus subtilis, and strong antithrombosis activity via the inhibition of prothrombin, blood coagulation factors and platelet aggregation. All extracts and fractions did not show any hemolytic activity against human red blood cells up to 5 mg/ml. Our results suggest that the ethylacetate fraction of ABG could be applicable to the development of functional food ingredients for antithrombosis agents.
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