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KMID : 1236020200480030303
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Microbiology and Biotechnology Letters
2020 Volume.48 No. 3 p.303 ~ p.309
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Neuraminidase-inhibition Activity of Nodakenetin from Gongjin-dan Fermented by Lactic Acid Bacteria
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Seo Ji-Hyun
Park Dong-Jun
Lee So-Young
Cho Ho-Song
Jin Mu-Hyun
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Abstract
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The purpose of this study was to identify the changes in the components of unfermented Gongjin-dan (GD) and fermented Gongjin-dan (FGD) and to confirm whether GD or FGD has an inhibitory effect on viral neuraminidase (NA) activity. A major component of FGD was isolated and identified as nodakenetin, which is the aglycone of nodakenin. After fermentation, the nodakenetin content in FGD was approximately 10- fold higher than that in GD. Then, we examined the viral NA-inhibitory activity of GD, FGD, nodakenin, and nodakenetin. At a concentration of 500 μg/ml, FGD inhibited viral NA activity by 92% compared to the DMSO-treated control, while GD barely inhibited viral NA activity. In addition, 250 μg/ml of nodakenetin inhibited viral NA activity by 68% compared to the control, while nodakenin inhibited viral NA activity by only 4% at the same concentration as nodakenetin. Collectively, these results suggest that FGD has a more remarkable viral NA-inhibitory activity than GD because the content of the anti-viral component nodakenetin was higher in FGD due to the hydrolysis of nodakenin by Lactobacillus plantarum KCTC 3104.
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KEYWORD
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Gongjin-dan, fermentation, Lactobacillus plantarum, nodakenin, nodakenetin, neuraminidase
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