2020年7月16日
Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation.
International journal of food microbiology
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- 巻
- 325
- 号
- 開始ページ
- 108645
- 終了ページ
- 108645
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- 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.
- リンク情報
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- DOI
- https://doi.org/10.1016/j.ijfoodmicro.2020.108645
- PubMed
- https://www.ncbi.nlm.nih.gov/pubmed/32353648
- Scopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85083808411&origin=inward 本文へのリンクあり
- Scopus Citedby
- https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85083808411&origin=inward
- ID情報
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- DOI : 10.1016/j.ijfoodmicro.2020.108645
- ISSN : 0168-1605
- eISSN : 1879-3460
- PubMed ID : 32353648
- SCOPUS ID : 85083808411