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首页> 外文期刊>Journal of the Korean Society for Applied Biological Chemistry >Biodegradation of Capsaicin by Bacillus licheniformis SK1230
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Biodegradation of Capsaicin by Bacillus licheniformis SK1230

机译：地衣芽孢杆菌SK1230对辣椒素的生物降解

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摘要

Capsaicin is a major representative component in pepper and it has gained interest by its health beneficial effects. An enzymatic hydrolysate of capsaicin has also been of great interest, because it can be applied to the reduction pungency of pepper or production of natural flavor. We first developed a simple screening method to isolate capsaicin-degrading bacteria showing a clear zone. A cloudy solid medium was prepared by the addition of capsaicin as sole carbon and nitrogen sources to 3-(Nmorpholino) propanesulfonic acid (MOPS) minimal medium, and the bacteria showing clear zone around the colony was isolated from Korean traditional pickled pepper. The isolated strain was identified as Bacillus licheniformis using 16S rRNA gene sequence analysis. B. licheniformis SK1230 was able to utilize capsaicin for both of carbon and nitrogen sources for its growth. The hydrolysis of capsaicin by B. licheniformis was verified using high-performance liquid chromatography, and capsaicin in medium was depleted depending on culture time. Capsaicin hydrolysate was composed of vanillylamine and capsiate (8-methyl-6-trans-nonenoic acid).
机译：辣椒素是辣椒的主要代表成分，其有益健康的作用引起了人们的关注。辣椒素的酶水解物也引起了极大的兴趣，因为它可以用于减少胡椒的辛辣性或产生天然风味。我们首先开发了一种简单的筛选方法来分离显示出清晰区域的辣椒素降解细菌。通过将辣椒素作为唯一的碳源和氮源添加到3-（Nmorpholino）丙烷磺酸（MOPS）基本培养基中，制备浑浊的固体培养基，并从韩国传统腌制辣椒中分离出菌落周围清晰可见的细菌。使用16S rRNA基因序列分析将分离的菌株鉴定为地衣芽孢杆菌。地衣芽孢杆菌SK1230能够利用辣椒素生长的碳源和氮源。使用高效液相色谱法验证了地衣芽孢杆菌对辣椒素的水解作用，并且培养基中的辣椒素根据培养时间而耗尽。辣椒素水解物由香草胺和辣椒素（8-甲基-6-反式壬烯酸）组成。

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