247

The Korean Journal of Mycology

1,3

1

1

1

1

3

2*

1, 2 , 3

Study of Tannin Reducing Effect of Aronia by Yeast Isolated from JeotgalHyo-Ju Shin1,3, Ock-Hee Byun1, Yu-Jin Kim1, Bo-Yeon Bang1, Jung Min Park1, Yong-Seob Jeong3 and Dong-Hoon Bai2*1Korean Culture Center of Microorganisms, Seoul 03641, Korea2Department of Food Engineering, Dankook University, Cheonan 31116, Korea3Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Korea

ABSTRACT : Aronia (Black chokeberry, Aronia melanocarpa) belonging to the Rosaceae family, is native to eastern North America.Aronia contain high levels of flavonoids, mostly anthocyanins and proanthocyanidins, which are known as condensed tannins.The dominant proanthocyanidins in aronia are (-)-epicatechin and (+)-catechin. The concentration of proanthocyanidins in aroniais higher than in other berries, however due to the astringent taste it is not desirable for consumption. Therefore, the purpose ofthis study is to evaluate the effect of aronia on the reduction in tannins by yeast isolated from regional Jeotgal. We isolated strainsof yeast with high -glucosidase activity from Jeotgal, with the MTY2 strains exhibiting a reduction in final tannin concentrationaccording to thin layer chromatography (TLC) analysis. MTY2 was confirmed as Kazachstania servazzii using an 18S rDNAsequence and named as K. servazzii MTY2. K. servazzii MTY2 showed most significant growth when K. servazzii MTY2 wascultured in a solution of 10% (w/v) glucose, 3% (w/v) tryptone and 0.1% (w/v) sodium chloride. According to the highperformance liquid chromatography (HPLC) analysis, the (+) - catechin peak is present, but (-) - epicatechin peak was reduced atculture condition added with 10% glucose in medium.

KEYWORDS : Aronia melanocarpa, Black chokeberry, Optimal culture conditions, Proanthocyanidins, Tannins

[1, 2]. Aronia melan-

ocarpa, A. arbutifolia A. pru-nifolia [3, 4]. anthocyanins, proanthocyanins chlorogenic acid neochlorogenic acid flavonols [5]. anthocyanin proanthocyanidin anthocyanin 4 cyanidin , proanthocyanidin [6]. , pro-

anthocyanidins [7, 8]. [9-11]. , .

Research Article

*Corresponding authorE-mail: baidh@dankook.ac.kr

Received November 27, 2015Revised December 10, 2015Accepted December 14, 2015

This is an Open Access article distributed under the terms of theCreative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestrictednon-commercial use, distribution, and reproduction in any medium,provided the original work is properly cited.

Kor. J. Mycol. 2015 December, 43(4): 247-252http://dx.doi.org/10.4489/KJM.2015.43.4.247pISSN 0253-651X eISSN 2383-5249 The Korean Society of Mycology

248

5, 10 [12]. . , [13, 14]. [15], . , . , 2 .

(2013 ), 100 g 100 mL blender , filter paper . yeast malt (YM) broth Difco (Det-roit, MI, USA) . 1 esculin ferric ammonium citrate Sigma-Ald-rich (St. Louis, MO, USA) , 2 thin layer chromatography (TLC) plate Merck(Readington Township, NJ, USA) silica gel 60F254 plate . High performance liquid chro-matography (HPLC) (Seoul, Korea) ACME9000 , chloroform, methanol, acetonitrileMallinckrodt Baker (Phillipsburg, NJ, USA) , (+)-catechin (-)-epicatechin Sigma-Aldrich .

. , , , , , , , , , , , , YMagar , 30oC 72 . single colony .

Esculin agar 1 esculin agar -glu-

cosidase [16]. esculin , esculin glucose esculetin ferric ion black zone . , . Esculin YM agar 0.1%esculin 0.05% ferric ammonium citrate , black zone .

TLC 2 1

TLC , Amarowicz [17] . TLC band .TLC (5%, w/v) YMbroth 3% (v/v) 30oC 135 rpm 3 . -n-butanol . metha-nol TLC plate . CHCl3:

Table 1. Effect of nutrient sources added with 5% aronia extracts on the cell growth of Kazachstania servazzii MTY2

Carbon sourcesCell growth

(A660)Nitrogen sources

Cell growth(A660)

Inorganic salt sourcesCell growth

(A660)

Lactose 0.36 Malt extract 0.34 Manganese sulfate 0.02

Galactose 0.35 Tryptone 0.43 Sodium chloride 0.41

Starch 0.33 Polypeptone 0.39 Calcium chloride 0.02

Glucose 039 Peptone 0.41 Dipotassium phosphate 0.38

Maltose 0.37 Yeast extract 0.36 Potassium chloride 0.36

Mannitol 0.39 Soytone 0.41

Fructose 0.38 Casitone 0.43

Raffinose 0.34

Sucrose 0.33