Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Bioactive and Chemical Properties by Silkworm (Bombyx mori L.) Powder Degradation with Kiwifruit, Papaya, Pineapple and Pear Juice

키위, 파파야, 파인애플 및 배 과즙 처리에 의한 누에분말의 이화학적 특성과 생리활성

  • Cha, Jae-Young (Technical Research Institute, Daesun Distilling Co., Ltd.) ;
  • Kim, Yong-Soon (Department of Agricultural Biology, National Academy of Agricultural Science, RDA) ;
  • Ahn, Hee-Young (Department of Medical Biosciences, Graduate School, Dong-A University) ;
  • Eom, Kyung-Eun (Department of Medical Biosciences, Graduate School, Dong-A University) ;
  • Heo, Su-Jin (Department of Medical Biosciences, Graduate School, Dong-A University) ;
  • Cho, Young-Su (Department of Biotechnology, Dong-A University)
  • 차재영 (대선주조(주) 기술연구소) ;
  • 김용순 (국립농업과학원 농업생물부) ;
  • 안희영 (동아대학교 대학원 의생명과학과) ;
  • 엄경은 (동아대학교 대학원 의생명과학과) ;
  • 허수진 (동아대학교 대학원 의생명과학과) ;
  • 조영수 (동아대학교 생명공학과)
  • Received : 2010.10.06
  • Accepted : 2010.11.02
  • Published : 2010.11.30
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Abstract

Bioactive and chemical properties of silkworm powder (SP) degradation by fruit extract containing the proteolytic enzymes of kiwifruit, papaya, pineapple and pear were investigated. Silkworm powder was incubated with extracts from each fruit at $60^{\circ}C$ for 24 hr. Protein content was slightly higher in the SP treated with fruit extract than that in the control SP. Major minerals were K, Ca, Mg, and Zn. Major fatty acids were linolenic acid, oleic acid, and palmitic acid. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), silkworm protein was strongly degraded by the treatment of fruit extract from pineapple, papaya, and pear, but little silkworm degradation was observed in kiwifruit extract treatment. Fibriolytic activity was only detected in the SP by the fruit extract treatments from papaya and pear. DPPH radical scavenging activity was slightly stronger in the SP treated with fruit extract than that in silkworm powder. However, all these samples exhibiteda relatively low activity compared with the butylated hydroxytoluene (BHT). These results may provide the basic data for understanding the biological activities and chemical characteristics of SP treated with fruit extract for development of functional foods.

누에분말을 과일(키위, 파파야, 파인애플 및 배) 단백질 분해 효소로 반응시켜 생리활성작용 및 이화학적 특성을 조사하기 위하여 pH, 산도, 단백질 함량, 미네랄 함량, 지방산 조성, 단백질 패턴, 항산화 및 혈전용해 활성을 측정하였다. 누에분말은 각 과일 단백질 분해 효소로 $60^{\circ}C$에서 24시간 반응시켰다. 단백질 농도는 과즙액 처리 누에분말에서 약간 높은 것으로 나타났다. 누에분말의 주요 미네랄은 칼륨, 마그네슘, 칼슘 및 아연이였으며, 주요 지방산 조성은 linolenic acid, oleic acid 및 palmitic acid 였다. SDS-PAGE상의 단백질 패턴 분석에서 66-97 kDa 정도 크기의 누에 단백질 밴드가 파인애플, 파파야 및 배 반응에 의해서는 대부분 분해가 일어났지만, 키위 반응에 의해서는 거의 분해가 일어나지 않은 것으로 관찰되었다. 혈전용해 활성은 파파야 및 배 반응에 의한 누에분말에서만 나타났다. 항산화 활성은 0.1% 처리 농도에서 과일 단백질 분해 효소 반응에 의한 누에분말에서 미반응 누에분말 보다 증가하였으나, 시판 항산화제 BHT 처리보다는 활성이 많이 낮았다. 따라서 과즙액 처리 누에분말의 경우 반응 전 누에분말 보다 생리활성작용 및 이화학적 특성이 강화됨으로써 건강기능식품 소재로서의 가치가 증가된 것으로 사료되어 진다.

Keywords

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