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KMID : 1024520130220070855
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Journal of the Environmental Sciences
2013 Volume.22 No. 7 p.855 ~ p.862
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Antioxidant Production by Bacillus methylotrophicus Isolated from Chungkookjang, Korean Traditional Fermented Food
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Lee Na-Ri
Woo Ga-Young
Jang Jun-Hyeok
Lee Sang-Mi
Go Tae-Hun
Lee Hee-Sup
Hwang Dae-Yean
Son Hong-Joo
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Abstract
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Although antioxidant activities of Korean traditional fermented foods were reported by many researchers, study on
antioxidant activity of microorganism originated from Korean traditional fermented foods was little. Therefore, we improved
condition for antioxidant production by a bacterium isolated from home-made Chungkookjang. We selected a bacterial strain,which showed the highest antioxidative activity, from Chungkookjang and then named GJ. The selected GJ strain was identified as Bacillus methylotrophicus by alignment data of 16S rRNA gene nucleotide sequences. Improved medium
compositions for DPPH radical scavenging activity were 0.25% sucrose, 1% peptone, 0.01% MgSO4·7H2O and initial pH 6.5,
respectively. Optimal culture conditions were 30℃, 200 rpm and 4% inoculum volume, respectively. In improved conditions,
DPPH radical scavenging activity of GJ reached to 91% in a short time. The strain GJ also possessed ACE inhibition and other antioxidative activities; ACE inhibition activity (49.4%), ABTS radical scavenging activity (99.8%), metal chelating activity(67.9%), SOD-like activity (36.5%) and reducing power (A700 = 5.982) were observed, respectively. Therefore, our results suggest that B. methylotrophicus GJ strain may be potential candidate for functional foods, cosmetic products for anti-aging and medicine for diseases caused by oxidative stress.
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KEYWORD
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Bacillus methylotrophicus, Antioxidant activity, Chungkookjang
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