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KMID : 0525720140190030194
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Journal of Chitin and Chitosan
2014 Volume.19 No. 3 p.194 ~ p.200
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Effect of Different Molecular Weights of Chitosans on the Growth of Lactic Acid Bacteria from the Traditional Fermented Foods
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Ahn Gin-Nae
Lee Won-Woo
Jeon You-Jin
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Abstract
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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 elucidated the potential of chitosan and its oligosaccharides as natural prebiotics inducing the growth of lactic acid bacterium (LABs). First of all, we prepared three chitosan oligosaccharides (COSs, COS1; molecular weight (MW)1 KDa>, COS2; MW 1~5 KDa, COS3; MW 5~10 KDa) by enzymatic hydrolysis of chitosan and isolated the 6 kinds of proteolytic LABs (BK1, BK2, BK14, BK18, BK19, and BK20) from Korean traditional foods such as Kimchi, fish fermented foods and rice wine. Among the chitosan and its three MW fractions, the two low MW fractions, COS1 and COS2 markedly decreased pH by increasing the production of organic acids, especially lactic acid and formic acid in the all LABs-cultured mediums. In contrast, the high MW fraction, COS3 significantly decreased pH with the increment of the lactic acid produced in the only BK19-cultured medium and did not affect to the others. Also, COS1 and COS2 significantly induced the growth ofLABs at all the concentrations, whereas COS3 and chitosan inhibited them. In particular, COS1 showed the highest growth effects for the 6 kinds of LABs from fish fermented foods (Jeotgal), compared to those of two other fractions and chitosan. Itwas better than them of LABs isolated from Kimchi (BK1 and BK2). Taken together, the low MW fractions of chitosan led to the growth of six LABs with the change of pH and the production of organic acids. This study suggests that the low MW fractions of COSs can be used as useful prebiotics to improve fish diseases as the animal feeds.
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KEYWORD
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Chitosan, Chitooligosaccharides, COSs, Lactic acid bacteria, LAB, Probiotic, Prebiotic
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