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KMID : 1007519980070020148
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.148 ~ p.153
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Antioxidative Activity on Human Low Density Lipoprotein Oxidation by Bacillus Sp. BH - 96 Isolated from Fermented Anchovy
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Ryu, Beung Ho
Kwon, Tae Woo/Park, Jeong Myun/Lee, Young Suck
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Abstract
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This study was carried out to investigate the antioxidative activity on oxidation of human, low density lipoprotein (LDL) from marine microbials. Strain BH-96 producing antioxidant have been isolated and identified from fermented anchovy. According to the morphological and biochemical properties, the strain BH-96 was identified as Bacillus sp. As the results, the strain BH-96 was designated temporary as Bacillus sp. BH-96. The optimal medium pH was 7.0 and incubation temperature was 30℃. The substance produced extracellularly in the culture. broth by Bacillus sp. BH-96 was obtained by elution of silica gel column chromatography with butanol, ethylacetate, and water. The ethylacetate fraction was appeared at highest level of antioxidant activity using thiocyanate method among them. By IR, NMR and GC/MS, antioxidant purified from ethylacetate fraction was identified and named as bis (2,6 di-tert.-butyl) phenol inhibited the metal mediated oxidation of human LDL at concentration of 60∼80 ㎍/mL in the presence of 5 μM CuS0₄. The formation of conjugated dienes in oxidized LDL inhibited at the conentration of 60 ug/mL bis (2,6 di-tert.-butyl) phenol.
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