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KMID : 0613820040140030501
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Journal of Life Science
2004 Volume.14 No. 3 p.501 ~ p.508
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Isolation and Characterization of Chitinolytic Strain, Bacillus atrophaeus CJ-3
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Ko Bo-Kyung
Choi In-Soon
Lee Sang-Hyun
Lim Chae-Oh
Gal Sang-Wan
Choi Young-Ju
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Abstract
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A bacterial strain CJ-3 which produced chitinase was isolated from Korean traditional soy sauce. Using 16S rDNA analysis, the strain CJ-3 was identified as Bacillus atrophaeus. The approximate molecular weight of the putative chitinase enzyme was 31.0 kDa and the enzyme activity was remarkably induced by addition of colloidal chitin (0.5, 1.0, 2.0%). The antioxidant activity was increased 53% by the browning reaction products of B. atrophaeus CJ-3. Escherichia. coli lipopolysaccharides (LPS)-induced production of nitric oxide(NO) was reduced up to 45% by the browning reaction product in RAW264.7 macrophage. Inhibition of cell viability in the presence of LPS was recovered to normal level by the browning reaction product. These results suggest that browning reaction of B. atrophaeus CJ-3 plays an important role for activation of immune system. B. atrophaeus CJ-3 exhibited optimum temperature and pH of 37℃ and pH 7.0～8.0, respectively. The major intracelluar free amino acid was determined to be glutamate.
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KEYWORD
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chitinase, antioxidant activity, NO activity, MTT assay
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