PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Anticancer Effect of the Five Surfactin Isomers Produced During Cheonggukjang Fermentation by Bacillus Pumilus HY1 Isolated From Korean Traditional Fermented Soy Sauce
Version 1
: Received: 3 April 2020 / Approved: 7 April 2020 / Online: 7 April 2020 (00:54:39 CEST)
How to cite:
Hong, S.Y.; Lee, D.H.; Lee, J.H.; Cho, K.M. Anticancer Effect of the Five Surfactin Isomers Produced During Cheonggukjang Fermentation by Bacillus Pumilus HY1 Isolated From Korean Traditional Fermented Soy Sauce. Preprints2020, 2020040072. https://doi.org/10.20944/preprints202004.0072.v1
Hong, S.Y.; Lee, D.H.; Lee, J.H.; Cho, K.M. Anticancer Effect of the Five Surfactin Isomers Produced During Cheonggukjang Fermentation by Bacillus Pumilus HY1 Isolated From Korean Traditional Fermented Soy Sauce. Preprints 2020, 2020040072. https://doi.org/10.20944/preprints202004.0072.v1
Hong, S.Y.; Lee, D.H.; Lee, J.H.; Cho, K.M. Anticancer Effect of the Five Surfactin Isomers Produced During Cheonggukjang Fermentation by Bacillus Pumilus HY1 Isolated From Korean Traditional Fermented Soy Sauce. Preprints2020, 2020040072. https://doi.org/10.20944/preprints202004.0072.v1
APA Style
Hong, S.Y., Lee, D.H., Lee, J.H., & Cho, K.M. (2020). Anticancer Effect of the Five Surfactin Isomers Produced During Cheonggukjang Fermentation by Bacillus Pumilus HY1 Isolated From Korean Traditional Fermented Soy Sauce. Preprints. https://doi.org/10.20944/preprints202004.0072.v1
Chicago/Turabian Style
Hong, S.Y., Jin Hwan Lee and Kye Man Cho. 2020 "Anticancer Effect of the Five Surfactin Isomers Produced During Cheonggukjang Fermentation by Bacillus Pumilus HY1 Isolated From Korean Traditional Fermented Soy Sauce" Preprints. https://doi.org/10.20944/preprints202004.0072.v1
Abstract
The cyclic lipopeptide produced from Bacillus pumilus strain HY1 was isolated from Korean soybean sauce. The chemical structures of the surfactin isomers were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). The five potential surfactin isoforms were detected with protonated masses of m/z 994.7, 1,008.7, 1022.7, 1036.7, and 1,050.7 and different structures in combination with Na+, K+, and Ca2+ ions. ESI-MS/MS analysis revealed that the isolated surfactin possessed the precise amino acid sequence LLVDLL and hydroxyl fatty acids with 12 to 16 carbons. The surfactin content during cheonggukjang fermentation increased from 0.3 to 51.2 mg/kg over 60 h of fermentation. The surfactin extraction of cheonggukjang inhibited the growth of two cancer cell lines. The growth of both MCF-7 and Caco-2 cells was strongly inhibited with 100 μg/μL surfactin. These results suggest that surfactins produced from strain HY1 have anticancer properties.
Medicine and Pharmacology, Oncology and Oncogenics
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
