This technology involves producing 1-deoxynojirimycin (1-DNJ), an α-glucosidase inhibitor, by culturing the Bacillus velezensis K26 strain—isolated from traditional Korean fermented doenjang—in a medium containing sucrose as a carbon source and yeast extract as a nitrogen source. The strain was selected after confirming the presence of the DNJ biosynthetic gene cluster.
α-glucosidase inhibitors used for type 2 diabetes, such as acarbose, miglitol, and voglibose, have side effects like bloating and vomiting, creating a need for new inhibitory materials. While there have been attempts to produce 1-DNJ, known for its anti-diabetic effects, using microorganisms, previously reported Bacillus strains have been limited by insufficient production yields.
This technology achieves high α-glucosidase inhibitory activity by utilizing the K26 strain, which produces more DNJ than existing Bacillus strains, combined with an optimized carbon and nitrogen source ratio. It can be applied to the production of health supplement ingredients for blood sugar control and anti-diabetic pharmaceutical materials, enabling the industrial-scale supply of safe, food-grade, microbe-derived DNJ.
This invention was developed with support from the Ministry of Science, ICT and Future Planning for the development of high-functional anti-diabetic food materials and fermented foods using microorganisms derived from traditional fermented soybean pastes.
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