Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Biofunctionality of Peptides Purified from Naturally Fermented Anchovy Sauce

천연 숙성 멸치액젓 Peptide의 생리활성

  • 박종혁 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2003.10.01
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Abstract

Bioactive properties of low molecular weight peptides purified from anchovy sauce fermented in underground at 15$\pm$3$^{\circ}C$ for 1, 3, and 5 years, respectively, were investigated. The fermented anchovy sauce for 1 year showed 3 peaks on gel permeation chromatography pattern, while 3 and 5 year fermented anchovy sauce showed 4 and 5 peaks, respectively. The longer fermentation period, the lower molecular weight of peptides on gel permeation chromatography pattern. Antioxidative, antitumor, and ACE inhibitory activities of low molecular weight peptides increased as fermentation period increased. Antioxidative and antitumor activities of peptide peak 3 purified from 3 year fermented anchovy sauce were the highest with 34 and 44 $\mu\textrm{g}$/mL of $IC_{50}$/ values, respectively, while ACE inhibitory activity ($IC_{50}$/, 32 $\mu\textrm{g}$/mL) of peak 3 purified from 1 year fermented was the highest.

숙성기간(1, 3 및 3년)이 다른 멸치액젓으로부터 추출한 peptide는 정제과정에서 숙성 1년의 멸치액젓은 3개, 숙성 3년의 멸치액젓은 4개, 숙성 5년의 멸치액젓은 5개의 peak를 각각 나타내었다. 숙성기간이 길수록 멸치액젓의 Peptide는 저분자화 되었으며, gel chromatography상의 후반부에 나타났다. 숙성기간이 다른 멸치액젓으로부터 추출한 peptide들의 생리활성 (항산화, 항암, ACE 저해활성)은 숙성기간이 길수록 증가하였다. 특히 항산화 및 항암활성은 $IC_{50}$/이 각각 34 및 44 $\mu\textrm{g}$/mL인 3년 숙성 peak 3이 제일 높았으나, ACE 저해활성 은 $IC_{50}$/이 32 $\mu\textrm{g}$/mL인 1년 숙성 peak 3이 제일 높았다. 천연 숙성 멸치액젓의 저분자 peptide는 뛰어난 생리활성을 갖고 있음이 밝혀졌으나 구조분석 등의 추가 연구가 필요하다고 본다.

Keywords

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