TY - JOUR
T1 - Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation
AU - Ito, Masahiro
AU - Ito, Takashi
AU - Aoki, Hideyuki
AU - Nishioka, Koshi
AU - Shiokawa, Tsugumi
AU - Tada, Hiroko
AU - Takeuchi, Yuki
AU - Takeyasu, Nobuyuki
AU - Yamamoto, Tadashi
AU - Takashiba, Shogo
N1 - Funding Information:
Cooperative Research Fund from Ikeda Food Research Co. Ltd.
Publisher Copyright:
© 2020 The Authors
PY - 2020/7/16
Y1 - 2020/7/16
N2 - 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.
AB - 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.
KW - Antibacterial
KW - Fermented soybean food
KW - Linoleic acid
KW - Oral infection
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U2 - 10.1016/j.ijfoodmicro.2020.108645
DO - 10.1016/j.ijfoodmicro.2020.108645
M3 - Article
C2 - 32353648
AN - SCOPUS:85083808411
SN - 0168-1605
VL - 325
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
M1 - 108645
ER -