Park Chan-Mi, Kim Gyoung-Min, Cha Gun-Su
School of Biological Sciences and Technology, Chonnam National University, 77 Yongbongro, Gwangju 61186, Korea.
Department of Research and Development, Namhae Garlic Research Institute, 2465-8 Namhaedaero, Namhae 52430, Korea.
Microorganisms. 2021 May 17;9(5):1075. doi: 10.3390/microorganisms9051075.
Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) microorganisms. This study aimed to identify novel LAB strains that can transform flavonoids into aglycones to improve bioavailability. We isolated 34 LAB strains from kimchi. The biotransformation activity of these 34 LAB strains was investigated based on α-L-rhamnosidase and β-D-glucosidase activities. Among them, 10 LAB strains with high activities were identified by 16S rRNA sequencing analysis. All tested LAB strains converted hesperidin to hesperetin (12.5-30.3%). Of these, only the NGI01 strain produced quercetin from rutin (3.9%). The optimal biotransformation conditions for the NGI01 producing hesperetin and quercetin were investigated. The highest final product concentrations of hesperetin and quercetin were 207 and 78 μM, respectively. Thus, the NGI01 strain can be a biocatalyst for producing flavonoid aglycones in the chemical and food industries.
乳酸菌（LAB）通常被认为是安全的（GRAS）微生物。本研究旨在鉴定能够将黄酮类化合物转化为苷元以提高生物利用度的新型乳酸菌菌株。我们从泡菜中分离出34株乳酸菌菌株。基于α-L-鼠李糖苷酶和β-D-葡萄糖苷酶活性研究了这34株乳酸菌菌株的生物转化活性。其中，通过16S rRNA测序分析鉴定出10株具有高活性的乳酸菌菌株。所有测试的乳酸菌菌株均将橙皮苷转化为橙皮素（转化率为12.5 - 30.3%）。其中，只有NGI01菌株从芦丁中产生了槲皮素（转化率为3.9%）。研究了NGI01产生橙皮素和槲皮素的最佳生物转化条件。橙皮素和槲皮素的最高终产物浓度分别为207和78 μM。因此，NGI01菌株可作为化学和食品工业中生产黄酮类苷元的生物催化剂。
