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KR-20260065699-A - Novel Lactobacillus brevis strain capable of producing SAC and its uses

KR20260065699AKR 20260065699 AKR20260065699 AKR 20260065699AKR-20260065699-A

Abstract

The present invention relates to a Lactobacillus brevis NGRI03 strain capable of producing S-allyl-L-cysteine (SAC) and its uses. Since the Lactobacillus brevis NGRI03 strain of the present invention can produce SAC from gamma-glutamyl-S-allyl-L-cysteine (GSAC), it can be utilized to increase the content of SAC in foods, feed, cosmetics, pharmaceuticals, etc. containing SAC.

Inventors

  • 차건수
  • 강민정
  • 유승희
  • 김동규

Assignees

  • (재)남해마늘연구소

Dates

Publication Date
20260511
Application Date
20241101

Claims (12)

  1. Lactobacillus brevis NGRI03 strain deposited under accession number KCCM 13441P.
  2. The Lactobacillus brevis NGRI03 strain of claim 1, which produces S-allyl-L-cysteine (S-allyl-L-cysteine: SAC).
  3. A culture of the strain according to claim 1 or 2.
  4. A composition comprising the Lactobacillus brevis NGRI03 strain deposited under accession number KCCM 13441P, a culture thereof, or a combination thereof.
  5. In claim 4, The above composition is a composition having an increased content of SAC.
  6. In claim 5, The above composition is a composition having an increased content of glutamate and/or gamma-aminobutyric acid (GABA) together with SAC.
  7. A composition according to any one of claims 4 to 6, wherein the composition is a food, health functional food, feed, cosmetic, or pharmaceutical.
  8. A method for producing SAC comprising the step of culturing the Lactobacillus brevis NGRI03 strain deposited under accession number KCCM 13441P.
  9. A method for preparing a microbial preparation containing SAC, comprising the step of culturing the Lactobacillus brevis NGRI03 strain deposited under accession number KCCM 13441P.
  10. A method for preparing a microbial preparation containing SAC according to claim 9, further comprising the step of spray-drying or freeze-drying a culture produced by culturing the Lactobacillus brevis NGRI03 strain.
  11. A method for preparing a microbial preparation containing SAC according to claim 9 or 10, wherein the culturing step is performed in a natural product or medium containing gamma-glutamyl-S-allyl-L-cysteine (GSAC).
  12. A method for preparing a garlic preparation containing SAC, comprising the steps of: (i) adding and culturing the Lactobacillus brevis NGRI03 strain deposited under accession number KCCM 13441P to garlic; and (ii) spray-drying or freeze-drying the culture produced by culturing the Lactobacillus brevis NGRI03 strain.

Description

Novel Lactobacillus brevis strain capable of producing SAC and its uses The present invention relates to a Lactobacillus brevis NGRI03 strain capable of producing S-allyl-L-cysteine (SAC) and its uses. Specifically, since the Lactobacillus brevis NGRI03 strain of the present invention can produce SAC from gamma-glutamyl-S-allyl-L-cysteine (GSAC), it can be applied to increase the content of SAC in foods, feed, cosmetics, pharmaceuticals, etc. containing SAC. S-allyl-L-cysteine (SAC) is a water-soluble sulfur compound primarily produced when garlic ( Allium sativum ) is ripened, and gamma-glutamyl-S-allyl-L-cysteine (GSAC) is transpeptidase (gamma-glutamyl transpeptidase: SACs are generated through the action of the -GTP enzyme. SACs have been reported to possess various pharmacological effects, including regulation of blood glucose levels, improvement of cardiovascular disease, improvement of blood lipids, prevention of liver damage, inhibition of human neuroblastoma proliferation, and antioxidant activity. In addition, SACs are known to have high bioavailability, along with mechanisms of absorption, metabolism, in vivo kinetics, and excretion. In Korean Published Patent Application No. 10-2011-0022280, a fermented garlic product containing a high content of SAC was prepared using Pediococcus pentosaceus KCCM11004P or Lactobacillus plantarum KCCM11019P, and in Korean Published Patent Application No. 10-2019-0003172, a high content of SAC was confirmed from black garlic prepared by aging at high temperature. To date, research aimed at increasing the SAC content includes black garlic produced by high-temperature aging in Korea and aged garlic extract produced by long-term aging of garlic in 20% ethanol overseas. For these two materials, SAC is the indicator substance. In order to enhance the active ingredients of garlic, research is continuously being conducted on methods to increase SAC content by considering the temperature and duration of garlic processing. Overseas, various products centered on aged garlic extract are being developed and sold, led by Kyolic. SAC is a colorless and odorless compound that remains stable for two years and exhibits various pharmacological effects; therefore, continuous efforts are being made to increase its content through various processing methods. GSAC, known as a precursor of SAC, is contained in raw garlic in the range of 300-700 mg/100 g, and research is underway to convert the entire amount into SAC. Additionally, the SAC content of aged black garlic is 22-63 mg/100 g (raw weight), and Kyorixa products contain 34-93 mg/100 g (dry weight) (Food Sci Biotechnol https://doi.org/10.1007/s10068-021-01028-1). Therefore, various methods are required to increase the conversion of GSAC, a precursor contained in garlic. Recently, fermented garlic powder containing 1% SAC has been provided among overseas materials, and there is a movement in Korea to import this extract and promote product development to develop new products for improving the functionality of garlic. Since lactic acid bacteria are recognized as GRAS (Generally Recognized As Safe), utilizing fermentation methods with lactic acid bacteria offers the advantage of having no restrictions on their use in food, animal feed, etc., and particularly during the fermentation process SAC can be produced by utilizing a single lactic acid bacteria species that has enzymatic activity such as GTP. Accordingly, the present invention aims to develop a material with high SAC content by selecting a strain capable of increasing the SAC content of garlic through fermentation and establishing fermentation conditions, and this is expected to have significance as a domestic material for garlic. As a result, the present invention isolated a novel lactic acid bacterium, Lactobacillus brevis NGRI03, from kimchi and confirmed that SAC can be produced from GSAC when fermented using it. Figure 1 shows the production of SAC from a medium containing 1 mM GSAC produced by 39 strains of lactic acid bacteria isolated from garlic and kimchi. Figure 2 shows the production of GABA by four strains of lactic acid bacteria isolated from garlic and kimchi in a medium containing 1% MSG. Figure 3 is a graph showing the production of SAC and GABA over time in a liquid medium containing 1 mM GSAC and 1% MSG by the Lactobacillus brevis NGRI03 strain. Figure 4 is a phylogenetic tree of the Lactobacillus brevis NGRI03 strain. The present invention will be explained in more detail below through examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited by these examples. Example 1. Isolation and Selection of SAC-Producing Strains from GSAC Samples obtained from traditional Korean napa cabbage kimchi and garlic were diluted 10-5 times using peptone water, and then cultured at 30°C for 24 hours on MRS agar plates supplemented with bromocresol purple at a concentration of 0.015 g/L to isolate 39 types of la