젖산균 및 효모를 이용한 밀배아로부터 2-Methoxy-1,4-benzoquinone (2-MBQ) 및 2,6-Dimethoxy-1,4-benzoquinone(2,6-DMBQ)의 생산

유종길¹, 김명동¹^,^*

Production of 2-Methoxy-1,4-benzoquinone (2-MBQ) and 2,6-Dimethoxy-1,4-benzoquinone (2,6-DMBQ) from Wheat Germ Using Lactic Acid Bacteria and Yeast

Jong-Gil Yoo¹, Myoung-Dong Kim¹^,^*

¹강원대학교 바이오산업공학부

¹School of Biotechnology and Bioengineering, Kangwon National University

^*Corresponding author: Myoung-Dong Kim, School of Biotechnology and Bioengineering, Kangwon National University, Chuncheon 200-701, Korea. Tel: +82-33-250-6458; Fax: +82-33-241-0508, E-mail: mdkim@kangwon.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 15, 2010; Revised: Oct 14, 2010; Accepted: Oct 18, 2010

Published Online: Nov 30, 2010

Abatract

Wheat germ contains the glycosylated forms of 2-methoxy-p-benzoquinone (2-MBQ) and 2,6-dimethoxy-p-benzoquinone (2,6-DMBQ), both of which have antimicrobial and immunostimulatory effects. Conversion of glycosylated 2-MBQ and 2,6-DMBQ to their more functional unglycosylated forms requires enzymatic action of β-glucosidase. We investigated the applications of lactic acid bacteria and yeast that produce β-glucosidase as starters for production of unglycosylated 2-MBQ and 2,6-DMBQ from wheat germ. Lactobacillus zeae and Pichia pijperi were selected through β-glucosidase enzyme assays for 37 yeast strains and five strains of lactic acid bacteria. Lb. zeae was more efficient than P. pijperi at producing 2-MBQ and 2,6-DMBQ from wheat germ. After 48 hr of fermentation with a mixed culture of Lb. zeae and P. pijperi, the concentration of 2-MBQ was 0.46±0.07 mg/g, indicating an approximately 1.6-fold higher concentration than that obtained by pure culture of Lb. zeae. However, the concentration of 2,6-DMBQ was not significantly enhanced by fermentation with a mixed culture of Lb. zeae and P. pijperi.

Keywords: 2-methoxy-1,4-benzoguinone; 2,6-dimethoxy-1,4-benzoguinone; β-glucosidase; wheat germ; Lactobacillus zeae