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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Bioactive compounds and Physiological properties

Microbiol. Biotechnol. Lett. 2020; 48(3): 303-309

https://doi.org/10.4014/mbl.2001.01015

Received: January 30, 2020; Accepted: March 11, 2020

유산균으로 발효한 침향공진단으로부터 분리한 Nodakenetin의 Neuraminidase 활성 억제 효능

Neuraminidase-inhibition Activity of Nodakenetin from Gongjin-dan Fermented by Lactic Acid Bacteria

Ji Hyun Seo , Dong Jun Park , So Young Lee , Ho Song Cho and Mu Hyun Jin *

LG Science Research Park, LG Household and Healthcare Ltd.

The purpose of this study was to identify the changes in the components of unfermented Gongjin-dan (GD) and fermented Gongjin-dan (FGD) and to confirm whether GD or FGD has an inhibitory effect on viral neuraminidase (NA) activity. A major component of FGD was isolated and identified as nodakenetin, which is the aglycone of nodakenin. After fermentation, the nodakenetin content in FGD was approximately 10- fold higher than that in GD. Then, we examined the viral NA-inhibitory activity of GD, FGD, nodakenin, and nodakenetin. At a concentration of 500 μg/ml, FGD inhibited viral NA activity by 92% compared to the DMSO-treated control, while GD barely inhibited viral NA activity. In addition, 250 μg/ml of nodakenetin inhibited viral NA activity by 68% compared to the control, while nodakenin inhibited viral NA activity by only 4% at the same concentration as nodakenetin. Collectively, these results suggest that FGD has a more remarkable viral NA-inhibitory activity than GD because the content of the anti-viral component nodakenetin was higher in FGD due to the hydrolysis of nodakenin by Lactobacillus plantarum KCTC 3104.

Keywords: Gongjin-dan, fermentation, Lactobacillus plantarum, nodakenin, nodakenetin, neuraminidase

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