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Contents
연구성과
학술발표
본문
Metabolic Profiling and Immunological Effects of Green Mandarin (Putgyul) Fermented with Complex Microbiomes of Bacillus subtilis and Lactobacillus sakei
- 작성자
- 관리자
- 작성일
- 2025-04-07 16:20:22
- 조회수
- 3765
○ 발표제목: Metabolic Profiling and Immunological Effects of Green Mandarin (Putgyul) Fermented with Complex Microbiomes of Bacillus subtilis and Lactobacillus sakei
○ 발표자
Hyejin Hyeon, Seon-A Yoon, Miye Kwon, Ji Seok Han, Ho Bong Hyun, Ji-Gweon Park, Sang-chul Han, Hye-jin Boo, Young-min Ham
○ 학술대회명
2025 한국대사체학회 정기학술대회 및 제 13차 정기총회
○ 발표일자 및 장소
2025.04.02.(수)~04.(금), 휘닉스아일랜드 제주
○ 초록
Green mandarins (Putgyul) are unripe mandarin oranges (Citrus unshiu Marcov.), cultivated in large quantities on Jeju Island, which contain various bioactive compounds such as vitamins, organic acids, and flavonoids. Microbial fermentation has been widely used to alter nutritional substances, thereby giving specific functionality to fermented products. Herein, we investigated fermentative behaviors of complex microbiomes of Bacillus subtilis (BS) and Lactobacillus sakei (LS), which were isolated from Jeju traditional fermented foods. Throughout mixed-culture fermentation of BS and LS, our results showed significant increase in a lactic acid level and a corresponding decrease in malic acid, citric acid, shikimic acid levels, which were ascribed to transformation of malic acid into lactic acid by malolactic enzyme and utilization of citric acid and shikimic as a carbon source. Moreover, most of sugars and flavonoid glycosides (narirutin, hasepridin) were decrease and flavonoid aglycones (hesperetin) were increased in fermented Putgyul, which indicated the conversion of flavonoid glycosides into their aglycones by β-glucosidase, followed by energy metabolism. Our results also showed rich branched-chain amino acid (BCAA) contents in fermented Putgyul, which was attributed by proteases activity of BS and LS. By examining the production of nitric oxide (NO) in RAW264.7 macrophages and the secretion of tumor necrosis factor-α (TNF-α) and cytokines interleukin-6 (IL-6), we suggested that BCAA in the fermented Putgyul might boost production of immune-associated factors. For the first time, our study demonstrated metabolic characteristics of Putgyul fermented with two complex microbiomes of BS and LS. Furthermore, we concluded that those fermented Putgyul could be developed as immune-enhancing functional foods.
○ 발표자
Hyejin Hyeon, Seon-A Yoon, Miye Kwon, Ji Seok Han, Ho Bong Hyun, Ji-Gweon Park, Sang-chul Han, Hye-jin Boo, Young-min Ham
○ 학술대회명
2025 한국대사체학회 정기학술대회 및 제 13차 정기총회
○ 발표일자 및 장소
2025.04.02.(수)~04.(금), 휘닉스아일랜드 제주
○ 초록
Green mandarins (Putgyul) are unripe mandarin oranges (Citrus unshiu Marcov.), cultivated in large quantities on Jeju Island, which contain various bioactive compounds such as vitamins, organic acids, and flavonoids. Microbial fermentation has been widely used to alter nutritional substances, thereby giving specific functionality to fermented products. Herein, we investigated fermentative behaviors of complex microbiomes of Bacillus subtilis (BS) and Lactobacillus sakei (LS), which were isolated from Jeju traditional fermented foods. Throughout mixed-culture fermentation of BS and LS, our results showed significant increase in a lactic acid level and a corresponding decrease in malic acid, citric acid, shikimic acid levels, which were ascribed to transformation of malic acid into lactic acid by malolactic enzyme and utilization of citric acid and shikimic as a carbon source. Moreover, most of sugars and flavonoid glycosides (narirutin, hasepridin) were decrease and flavonoid aglycones (hesperetin) were increased in fermented Putgyul, which indicated the conversion of flavonoid glycosides into their aglycones by β-glucosidase, followed by energy metabolism. Our results also showed rich branched-chain amino acid (BCAA) contents in fermented Putgyul, which was attributed by proteases activity of BS and LS. By examining the production of nitric oxide (NO) in RAW264.7 macrophages and the secretion of tumor necrosis factor-α (TNF-α) and cytokines interleukin-6 (IL-6), we suggested that BCAA in the fermented Putgyul might boost production of immune-associated factors. For the first time, our study demonstrated metabolic characteristics of Putgyul fermented with two complex microbiomes of BS and LS. Furthermore, we concluded that those fermented Putgyul could be developed as immune-enhancing functional foods.