title: Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi.
abstract: Strain HD1 with antifungal activity was isolated from kimchi and identified as Lactobacillus plantarum. Antifungal compounds from Lb. plantarum HD1 were active against food- and feed-borne filamentous fungi and yeasts in a spot-on-the-lawn assay. Antifungal activity of Lb. plantarum HD1 was stronger against filamentous fungi than yeast. Antifungal compounds were purified using solid phase extraction (SPE) and recycling preparative-HPLC. Structures of the antifungal compounds were elucidated by electrospray ionization-mass spectrometry and nuclear magnetic resonance. Active compounds from Lb. plantarum HD1 were identified as 5-oxododecanoic acid (MW 214), 3-hydroxy decanoic acid (MW 188), and 3-hydroxy-5-dodecenoic acid (MW 214). To investigate the potential application of these antifungal compounds for reduction of fungal spoilage in foods, Korean draft rice wine was used as a food model. White film-forming yeasts were observed in control draft rice wine after 11 days of incubation. However, film-forming yeasts were not observed in draft rice wine treated with SPE-prepared culture supernatant of Lb. plantarum HD1 (equivalent to 2.5% addition of culture supernatant) until 27 days of incubation. The addition of antifungal compounds to Korean draft rice wine extended shelf-life up to 27 days at 10 °C without any sterilization process. Therefore, the antifungal activity of Lb. plantarum HD1 may lead to the development of powerful biopreservative systems capable of preventing food- and feed-borne fungal spoilage.
authors.affiliation: Department of Food and Nutrition, Kimchi Research Center, Chosun University, Seoseok-dong, Dong-gu, Gwangju 501-759, Republic of Korea.
authors.forename: Eun Hye
authors.initials: EH
authors.lastname: Ryu
authors.affiliation: Department of Food and Nutrition, Kimchi Research Center, Chosun University, Seoseok-dong, Dong-gu, Gwangju 501-759, Republic of Korea.
authors.forename: Eun Ju
authors.initials: EJ
authors.lastname: Yang
authors.affiliation: Department of Pharmacy, Chosun University, Gwangju 501-759, Republic of Korea.
authors.forename: Eun Rhan
authors.initials: ER
authors.lastname: Woo
authors.affiliation: Department of Food and Nutrition, Kimchi Research Center, Chosun University, Seoseok-dong, Dong-gu, Gwangju 501-759, Republic of Korea. Electronic address: hcchang@chosun.ac.kr.
authors.forename: Hae Choon
authors.initials: HC
authors.lastname: Chang
mesh_terms: D000935:Antifungal Agents / Q000737:chemistry* / Q000302:isolation & purification* / Q000378:metabolism / Q000494:pharmacology; D001937:Brassica / Q000382:microbiology*; D005285:Fermentation; D048191:Lactiplantibacillus plantarum / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*; D015394:Molecular Structure; D012275:Oryza / Q000382:microbiology; D014920:Wine / Q000032:analysis / Q000382:microbiology; D015003:Yeasts / Q000187:drug effects / Q000378:metabolism
chemical_list: D000935:Antifungal Agents
keywords: 3-Hydroxy fatty acids; 5-Oxododecanoic acid; Antifungal activity; Kimchi; Lactobacillus plantarum