Anti-oxidizing functional effect of polyamine as a bioconversion starter using microbes isolated from fluke babsikhae

Abstract

Polyamines are well known as important molecular compounds for many biochemical processes in animals and plants. The function of biogenic polyamine has been especially well studied for its role in the oxidative system and the protection of membranes from peroxidation in cells. We investigated the polyamine contents of fluke babsikhae and isolated polyamineproducing lactic acid bacteria (LAB) to improve the probiotic antioxidative function of the Korean traditional fermented food, fluke babsikhae. In the present study, first we confirmed that fluke babsikhae possesses more antioxidative molecules compared to the other antioxidative vegetable (Korean radish) and ascorbic acid by using the method of peroxide value (POV). Secondly polyamines, which are considered as antioxidative molecules, were detected in fluke babsikhae using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). In order to improve the probiotic function of fluke babsikhae, LABs were isolated from the fermented food, and these isolated microbes were tentatively identified as Lactobacillus brevis strain bh3 and Lactobacillus sp. using 16S rRNA sequencing. Polyamine was produced from these two strains and also was confirmed to have antioxidative activity. Especially Lactobacillus sp. was shown to produce high amounts of putrescine. Therefore, this strain can be considered as a starter to improve the probiotic function of fluke babsikhae. According to the results, fluke babsikhae will be a good candidate for a healthy functional food and also isolated LAB will be considered as a starter for probiotics by bioconversion.