지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 83 - 86 (4page)
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초록· 키워드
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Polyamines are well known as important molecular compounds for many biochemical processes in animals and plants. The function of biogenic polyamine has been especially well studied for its role in the oxidative system and the protection of membranes from peroxidation in cells. We investigated the polyamine contents of fluke babsikhae and isolated polyamine-producing lactic acid bacteria (LAB) to improve the probiotic antioxidative function of the Korean traditional fermented food, fluke babsikhae. In the present study, first we confirmed that fluke babsikhae possesses more antioxidative molecules compared to the other antioxidative vegetable (Korean radish) and ascorbic acid by using the method of peroxide value (POV). Secondly polyamines, which are considered as antioxidative molecules, were detected in fluke babsikhae using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). In order to improve the probiotic function of fluke babsikhae, LABs were isolated from the fermented food, and these isolated microbes were tentatively identified as Lactobacillus brevis strain bh3 and Lactobacillus sp. using 16S rRNA sequencing. Polyamine was produced from these two strains and also was confirmed to have antioxidative activity. Especially Lactobacillus sp. was shown to produce high amounts of putrescine. Therefore, this strain can be considered as a starter to improve the probiotic function of fluke babsikhae. According to the results, fluke babsikhae will be a good candidate for a healthy functional food and also isolated LAB will be considered as a starter for probiotics by bioconversion.
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