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유산균으로 발효한 침향공진단으로부터 분리한 Nodakenetin의 Neuraminidase 활성 억제 효능

Neuraminidase-inhibition Activity of Nodakenetin from Gongjin-dan Fermented by Lactic Acid Bacteria

Microbiology and Biotechnology Letters 2020년 48권 3호 p.303 ~ 309
서지현, 박동준, 이소영, 조호성, 진무현,
소속 상세정보
서지현 ( Seo Ji-Hyun ) - LG Household and Healthcare Ltd.
박동준 ( Park Dong-Jun ) - LG Household and Healthcare Ltd.
이소영 ( Lee So-Young ) - LG Household and Healthcare Ltd.
조호성 ( Cho Ho-Song ) - LG Household and Healthcare Ltd.
진무현 ( Jin Mu-Hyun ) - LG Household and Healthcare Ltd.

Abstract


The purpose of this study was to identify the changes in the components of unfermented Gongjin-dan (GD) and fermented Gongjin-dan (FGD) and to confirm whether GD or FGD has an inhibitory effect on viral neuraminidase (NA) activity. A major component of FGD was isolated and identified as nodakenetin, which is the aglycone of nodakenin. After fermentation, the nodakenetin content in FGD was approximately 10- fold higher than that in GD. Then, we examined the viral NA-inhibitory activity of GD, FGD, nodakenin, and nodakenetin. At a concentration of 500 μg/ml, FGD inhibited viral NA activity by 92% compared to the DMSO-treated control, while GD barely inhibited viral NA activity. In addition, 250 μg/ml of nodakenetin inhibited viral NA activity by 68% compared to the control, while nodakenin inhibited viral NA activity by only 4% at the same concentration as nodakenetin. Collectively, these results suggest that FGD has a more remarkable viral NA-inhibitory activity than GD because the content of the anti-viral component nodakenetin was higher in FGD due to the hydrolysis of nodakenin by Lactobacillus plantarum KCTC 3104.

키워드

Gongjin-dan; fermentation; Lactobacillus plantarum; nodakenin; nodakenetin; neuraminidase

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