Papers

Peer-reviewed International journal
Jul 16, 2020

Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation.

International journal of food microbiology
  • Masahiro Ito
  • ,
  • Takashi Ito
  • ,
  • Hideyuki Aoki
  • ,
  • Koshi Nishioka
  • ,
  • Tsugumi Shiokawa
  • ,
  • Hiroko Tada
  • ,
  • Yuki Takeuchi
  • ,
  • Nobuyuki Takeyasu
  • ,
  • Tadashi Yamamoto
  • ,
  • Shogo Takashiba

Volume
325
Number
First page
108645
Last page
108645
Language
English
Publishing type
Research paper (scientific journal)
DOI
10.1016/j.ijfoodmicro.2020.108645

In this study, we focus on the antimicrobial properties of tempeh, a soybean fermented food, against oral bacteria. Tempeh showed antimicrobial activity against dental caries pathogenic bacterium Streptococcus mutans at a final concentration of 1 mg/mL. An antimicrobial substance contained in tempeh was present in the 100 kDa or greater fraction generated by ultrafiltration, but it was found not to be proteinaceous by native-PAGE, SDS-PAGE and protein degradation tests. Next, when the fraction was purified with an ODS column, the 80% and 100% methanol eluates showed antimicrobial activity against S. mutans. The 100% methanol eluate was further subjected to a 2nd column purification, and isolation of the target was confirmed by HPLC. When the isolated material was analyzed by ESI-MS, the m/z was 279.234. Further analysis by Raman spectroscopy revealed a peak similar to linoleic acid. This substance also possessed antimicrobial properties equivalent to linoleic acid.

Link information
DOI
https://doi.org/10.1016/j.ijfoodmicro.2020.108645
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/32353648
ID information
  • DOI : 10.1016/j.ijfoodmicro.2020.108645
  • Pubmed ID : 32353648

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