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KMID : 1236020160440010062
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Microbiology and Biotechnology Letters
2016 Volume.44 No. 1 p.62 ~ p.67
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Increase of Epigallocatechin in Green Tea Extract by Lactic Acid Bacteria Fermentation
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Choi Chan-Yeong
Park Eun-Hee
Ju Yoong-Woon
Kim Myung-Dong
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Abstract
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Hydrolytic enzyme activities, including those of β-glucosidase, β-glucuronidase, β-xylosidase, β-galactosidase, β-arabinofuranosidase, β-arabinosidase, and β-arabinopyranosidase, which are useful for bioconversion, were explored in lactic acid bacteria isolated from Korean traditional fermented foods. Nine bacterial strains were selected for the fermentation of green tea extract prepared by supercritical fluid extraction. Changes in the concentrations of catechin, epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin- 3-gallate in green tea extract were investigated after fermentation by the selected lactic acid bacteria strains. The strain Leuconostoc mesenteroides MBE1424, which showed the highest β-glucuronidase enzyme activity among the tested bacterial strains, increased the epigallocatechin content of the green tea extract by 60%. In addition, L. mesenteroides MBE1424 was more resistant than the control strain at high temperature and showed a maximum specific growth rate at 40oC. L. mesenteroides MBE1424 was presumed to have an enzyme system containing β-glucuronidase with utility in the bioconversion of green tea extract.
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KEYWORD
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Green tea extract, Leuconostoc mesenteroides, catechin, supercritical fluid extraction, fermented foods
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