The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

被引：82

作者：

Lee, Jin Hwan ^{[2
]}

Nam, Sang Hae ^{[1
]}

Seo, Weon Taek ^{[1
]}

Yun, Han Dae ^{[3
,4
]}

Hong, Su Young ^{[5
]}

Kim, Min Keun ^{[6
]}

Cho, Kye Man ^{[1
]}

机构：

[1] Gyeongnam Natl Univ Sci & Technol, Dept Food Sci, Jinju 660758, South Korea

[2] Minist Environm, NAKDONG River Basin Environm Off, Dept Monitoring & Anal, Chang Won 641722, South Korea

[3] Gyeongsang Natl Univ, Div Appl Life Sci, Program BK21, Jinju 660701, South Korea

[4] Gyeongsang Natl Univ, Res Inst Agr & Life Sci, Jinju 660701, South Korea

[5] Korea Anal Res Inst, Anal Res Team, Seoul 153803, South Korea

[6] Gyeongsangnam Do Agr Res & Extens Serv, Environm Friendly Res Div, Jinju 660360, South Korea

来源：

FOOD CHEMISTRY | 2012年 / 131卷 / 04期

基金：

新加坡国家研究基金会;

关键词：

Probiotic; Bacillus subtilis CSY191; Cheonggukjang; Surfactin; MCF-7 human breast cancer cell; Anticancer activity; LIPOPEPTIDE; INDUCTION; APOPTOSIS; DIFFERENTIATION; SAFETY;

D O I：

10.1016/j.foodchem.2011.09.133

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Bacillus subtilis CSY191, the potential probiotics and surfactin-like compound producer, was isolated from doenjang (Korean traditional fermented soybean paste).The survival rate of this strain appeared to be the 58.3% under artificial gastric conditions after 3 h at pH 3.0. Surfactin was purified from the strain CSY191. Three potential surfactin isoforms were detected, with protonated masses of m/z 1030.7, 1044.7, and 1058.71. These different structures were detected in combination with Na+, K+ and Ca2+ ions by MALDI-TOF mass spectrometry. Upon 500 MHz H-1 NMR analysis, the surfactin isoforms had identical amino acids (GLLVDLL) and hydroxy fatty acids (of 13-15 carbons in length). The MTT assay showed that surfactin inhibited growth of MCF-7 human breast cancer cells in a dose-dependent manner, with an IC50 of approximately 10 mu g/ml at 24 h. Additionally, the surfactin contents, during cheonggukjang fermentation with strain CSY191, increased from 0.3 to 48.2 mg/kg over 48 h of fermentation, while the level of anticancer activity increased from 2.6- to 5.1-fold. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1347 / 1354

页数：8