Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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${\gamma}$-Aminobutyric Acid Production and Glutamate Decarboxylase Activity of Lactobacillus sakei OPK2-59 Isolated from Kimchi

김치유래 Lactobacillus sakei OPK2-59의 ${\gamma}$-Aminobutyric Acid 생성 및 Glutamate Decarboxylase 활성

  • Yu, Jin-Ju (Department of Food and Biotechnology, Woosuk University) ;
  • Oh, Suk-Heung (Department of Food and Biotechnology, Woosuk University)
  • 유진주 (우석대학교 식품생명공학과) ;
  • 오석흥 (우석대학교 식품생명공학과)
  • Received : 2011.11.30
  • Accepted : 2011.12.20
  • Published : 2011.12.31
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Abstract

Lactobacillus sakei OPK2-59 isolated from kimchi was found to have ${\gamma}$-aminobutyric acid (GABA) producing ability and glutamate decarboxylase (GAD) activity. When the Lactobacillus sakei OPK2-59 was cultured in MRS broth with 59.13 mM and 177.40 mM monosodium glutamate (MSG), the optimum temperature range and pH for growth were $25-37^{\circ}C$ and pH 6.5, respectively. GABA conversion rates in MRS broth with 59.13 mM and 177.40 mM MSG were 99.58% and 31.00%, respectively at $25^{\circ}C$ and 48 h of cultivation. By using the cell free extract of Lactobacillus sakei OPK2-59, MSG was converted to GABA and the conversion rate was 78.51% at $30^{\circ}C$, pH 5. Conversion of MSG to GABA was enhanced by adding salts such as $CaCl_2$, $FeCl_3$, $MgCl_2$. These data suggest that the ability of Lactobacillus sakei OPK2-59 to produce GABA results from the activity of GAD in the cells and GABA conversion by the cell extract containing GAD can be enhanced by $CaCl_2$, $FeCl_3$, $MgCl_2$.

김치로부터 분리한 유산균 Lactobacillus sakei OPK2-59는 ${\gamma}$-aminobutyric acid (GABA) 생성능력과 glutamate decarboxylase(GAD) 활성을 보유하고 있음이 확인되었다. Lactobacillus sakei OPK2-59를 59.13 mM과 177.40 mM monosodium glutamate (MSG)가 함유된 MRS 배지에서 배양하면 균주의 성장을 위한 최적 온도범위와 pH는 각각 $25-37^{\circ}C$와 6.5였다. 59.13 mM과 177.40 mM MSG 함유 MRS 배지에서 배양온도 $25^{\circ}C$ 조건에서, 48시간 배양하였을 경우 MSG의 GABA 전환율은 각각 99.58%와 31.00%였다. 또한 Lactobacillus sakei OPK2-59 세포추출액을 이용하여 MSG를 GABA로 전환할 수 있었으며, 추출물에 의한 GABA 전환율은 $30^{\circ}C$, pH 5 조건에서 78.51%로 가장 높았다. 세포추출액에 의한 MSG의 GABA 전환에 미치는 무기염의 영향을 조사한 결과 $CaCl_2$, $FeCl_3$, $MgCl_2$를 첨가한 반응액에서 염을 넣지 않고 반응한 control보다 GABA 전환율이 2-3배 증진되는 것으로 조사되었다. 이러한 결과들은 김치 유산균 Lactobacillus sakei OPK2-59의 GABA 생성능은 유산균 세포 내에 존재하는 GAD에 의한 것이며, GAD에 의한 GABA 전환율은 무기염에 의하여 증진될 수 있음을 제안해 주는 것이다.

Keywords

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