닫기
216.73.216.88
216.73.216.88
close menu
KCI 등재
넙치로부터 분리된 유산균에 미치는 키토산 분자량에 따른 효과와 항균효과
Effect of Different Molecular Weights of Chitosans on the Growth of Lactic Acid Bacteria from the Intestine of Flounder Fish and Its Anti-bacterial Effect against Vibrio anguillarum
안긴내 ( Gin Nae Ahn ) , 이원우 ( Won Woo Lee ) , 안창범 ( Chang Bum Ahn ) , 전유진 ( You Jin Jeon )
UCI I410-ECN-0102-2015-400-002226072

Chitosan and its oligosaccharides have shown antimicrobial effects against pathogenic bacteria inducing fish diseases. Lactic acid bacterium (LABs) known as probiotics play important roles in the regulation or maintenance of normal flora and pathogenic bacteria. In this study, we investigated the potential of chitosan oligosaccharides (COSs) as natural prebiotics by evaluating their capacities on the growth of both lactic acid bacterium (LAB) and Vibrio anguillarum (V. anguillarum, Listonella anguillarum). First of all, we prepared three COSs (COS1; molecular weight (MW) 1 KDa>, COS2; MW 1~5 KDa, COS3; MW 5~10 KDa) by enzymatic hydrolysis of chitosan and isolated lactobacillus brevis (L. brevis) BK4 from flounder fish intestine. Among the chitosan and its three MW fractions, the two lower MW fractions, COS1 and COS2 markedly decreased pH by increasing the production of organic acids, especially lactic acid in the BK4-cultured mediums. In contrast, the higher MW fraction, COS3 showed no significant difference in pH. Also, COS1 and COS2 significantly increased the growth of BK4 at all the concentrations according to the inoculation times, whereas COS3 and chitosan inhibited them. Furthermore, COS2 showed the strong antibacterial activities as markedly enhancing the inhibitory effect against the growth of V. anguillarum in co-cultured system of BK4 and V. anguillarum compared to that of pure-cultured system. In conclusion, the relatively lower COSs led to the growth of BK4 with the production of lactic acid and improved the anti-bacterial activity against V. anguillarum. This study suggests that the lower MW fractions of COSs can be used as a useful prebiotic candidate to improve fish diseases as the animal feed additives.

서 론
재료 및 방법
결과 및 고찰
참고문헌
[자료제공 : 네이버학술정보]

1. Yang, B. G., Lee, J., Kim, S. H., and Jeon, Y. J.: Antimicrobial effect of chitosan and chitooligosaccharides against bacterial diseases of cultured Flounder. J. Korean Soc. Food Sci. Nutr. 2004, 33, 236-243.

2. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.

3. Heo, G. J. and Lee, Y. S.: Efficacy of clindamycin for the control of streptococcal infection in cultured fish, flounder fish (Paralichthys olivaceus) and eel (Anguilla japonica). Kor. J. Lab. Ani. Sci. 1996, 12, 25-30.

4. Jama, Y. H., and Varadaraj, M. C.: Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation. World J. Microbiol. Biotechnol. 1999, 15, 27-32.

5. Heo, G. J. and Lee, J. H.: A study on efficacy and safety of gentamicin to bacterial diseases in cultured fish, Cryprinuscarpio and Paralichthys olivaceus. Kor. J. Vet. Publ. Hlth. 1994, 18, 327-331.

6. Biotechnology: Promethean Science or Obsession?

7. Antibacterial abilities of intestinal bacteria from larval and juvenile Japanese flounder against fish pathogens.

8. Cholesterol reduction by glucomannan and chitosan is mediated by changes in cholesterol absorption and bile acid and fat excretion in rats.

9. No, H. K., Park, N. Y., Lee, S. H., and Meyers, S. P.: Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. Int. J. Food Microbiol. 2002, 74, 65-72.

10. Biotechnology: Acquired or Consumed?

11. Gatesoupe, F. J.: The use of probiotics in aquaculture. Aquaculture 1999, 180, 147-165.

12. Lactic acid bacteria in fish: a review

13. Probiotics: Growth-Promoting Factors Produced by Microorganisms

14. Selection of Probiotic Strains for Human Applications

15. Otero, M. C., Ocana, V. S., and Elena Nader-Macjas, M.:Bacterial surface characteristics applied to selection of probiotic microorganisms. Methods Mol. Biol. 2004, 268, 435-440.

16. An Overview of Probiotics, Prebiotics and Synbiotics in the Functional Food Concept: Perspectives and Future Strategies

17. In vitro antimicrobial activity of a chitooligosaccharide mixture against Actinobacillusactinomycetemcomitans and Streptococcus mutans

18. Ahn, Y. G.: [Lactic acid bacteria] Probiotic lactic acid bacteria. Korean J. Food Nutr. 2011, 24, 817-832.

19. Bielecka, M., Biedrzycka, E., and Majkowska, A.: Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness. Food Res. Int. 2002, 35, 125-131.

20. Kim, M. H., Oh, S. W., Hong, S. P., and Yoon, S. K.: Antimicrobial chatacteristics of chitosan and chitosan oligosaccharides on the microorganism related to Kimchi. Korean J. Food Sci. Technol. 1998, 30, 1439-1447.

21. Effects of chitin and its soluble derivatives on survival of Vibrio cholerae O1 at low temperature.

22. Sagoo, S., Board, R., and Roller, S.: Chitosan inhibits growth of spoilage microorganisms in chilled pork products. Food Microbiol. 2002, 19, 175-182.

23. Dietary supplementation of chitin and chitosan depresses growth in tilapia, Oreochromis niloticus× O. aureus

24. Ahn, G., Lee, W., and Jeon, Y. J.: Effect of different molecular weights of chitosans on the growth of lactic acid bacteria from the traditional fermented foods. J. Chitin Chitosan. 2014, 19, 194-200.

25. Antimicrobial effect of chitooligosaccharides produced by bioreactor

26. Gzel-Seydim, Z. B., Seydim, A. C., Greene, A. K., and Bodine, A. B.: Determination of organic acids and volatile flavor substances in kefir during fermentation. J. Food Comp. Anal. 2000, 13, 35-43.

27. A new polymorph of chitosan

28. Thin layer chromatographic determination of organic acids for rapid identification of bifidobacteria at genus level

29. Selection and design of probiotics

30. Production of chitooligosaccharides using an ultrafiltration membrane reactor and their antibacterial activity

×
2019
2020
2021
2022
2023
2024
2025
2026
2027
2028
2029
2030
2019
2020
2021
2022
2023
2024
2025
2026
2027
2028
2029
2030