DOI QR코드

DOI QR Code

HPLC와 NMR를 이용한 염미성 펩타이드 분석방법 검증

An Analytical Method for the Validation of a Salt-enhancing Peptide Using a Liquid Chromatography and a Nuclear Magnetic Resonance (NMR) Spectroscopy

  • 박선유 (계명대학교 약학대학 제약학과) ;
  • 정용진 (계명대학교 자연과학대학 식품가공학전공) ;
  • 김미연 (KMF(주)) ;
  • 황지홍 (KMF(주)) ;
  • 권택규 (계명대학교 의과대학 면역학교실) ;
  • 서영호 (계명대학교 약학대학 제약학과)
  • 투고 : 2017.10.10
  • 심사 : 2017.10.24
  • 발행 : 2017.11.30

초록

최근 염분의 섭취와 관련하여 건강에 대한 우려가 늘어남에 따라, 염미대체제에 대한 소비자들의 관심이 급증하고 있으며, 세계적으로 경쟁력 있는 천연 저염제품의 개발이 필요한 실정이다. 최근 연구를 통해 식물성 및 동물성 원료 배합을 통해 가수분해물을 조제하여 최적 화합물을 얻는 것에 성공하였다. 본 연구에서는 염미성 펩타이드 분말내 arginine을 함유한 염미성 펩타이드를 규명하고 정량 하고자 하였다. L-arginine 또는 arginine을 포함한 펩타이드를 표준물질로 하여 $^{13}C$-NMR로 분석한 결과 유사한 위치에 구아니딘기 탄소가 시그널(L-arginine: 156.8 ppm, Arg-Ala: 156.4 ppm, Arg-Ser: 156.4 ppm)이 나타남을 확인하였고, 이를 통해 간편하고 신속하게 arginine 함유 펩타이드 정량분석이 가능할 것으로 기대된다.

Salt, or sodium chloride (NaCl), is a critical ingredient in many foods. It has roles in the flavor profiles of food products, textures of foods and preservation of foods against microbes. However, it increases risks of hypertension and is closely related to the development of cardiovascular disease. In recent years, health concerns related to sodium intake caused an increased demand for salt-reduced products in worldwide; it became necessary to develop natural salt-alternative products that are globally competitive. In a recent study, researchers succeeded in obtaining a natural salt enhancer through the hydrolysis of vegetable- and animal-matter mixtures. This study used various methods to identify and quantify peptide-containing arginine as a salt-alternative peptide (SAP) in an optimum combination. Arginine, or dipeptide-containing arginine, was analyzed as a standard substance using an NMR spectroscopy. The NMR carbon signal of the guanidine group of the standard substance was verified in a similar location (the L-arginine (Arg) was 156.8 ppm, the Arg-Alanine was 156.4 ppm and the Arg-Serine was 156.4 ppm). The results suggested that it is possible to analyze peptide-containing arginine quantitatively through the hydrolysis of vegetable- and animal-matter mixtures.

키워드

참고문헌

  1. Kesteloot, H. and Joossens, J. V. 1988. Relationship of dietary sodium, potassium, calcium, and magnesium with blood pressure. Belgian Interuniversity Research on Nutrition and Health. Hypertension 12, 594-599. https://doi.org/10.1161/01.HYP.12.6.594
  2. Kil, G. Y. and Jin, S. Y. 2015. A survey of awareness and preference for MSG according to the pursuit of well-being in diet. J. Kor. Soc. Food Cult. 30, 481-490. https://doi.org/10.7318/KJFC/2015.30.5.481
  3. Kremer, S., Mojet, J. and Shimojo, R. 2009. Salt reduction in foods using naturally brewed soy sauce. J. Food Sci. 74, 255-262. https://doi.org/10.1111/j.1750-3841.2009.01232.x
  4. Ogawa, T., Nakamura, T., Tsuji, E., Miyanaga, Y., Nakagawa, H., Hirabayashi, H. and Uchida, T. 2004. The combination effect of L-arginine and NaCl on bitterness suppression of amino acid solutions. Chem. Pharm. Bull. 52, 172-177. https://doi.org/10.1248/cpb.52.172
  5. Powles, J., Fahimi, S., Micha, R., Khatibzadeh, S., Shi, P., Ezzati, M., Engell, R. E., Lim, S. S., Danaei, G. and Mozaffarian, D. 2013. Global, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide. BMJ open 3, e003733. https://doi.org/10.1136/bmjopen-2013-003733
  6. Ritz, E., Koleganova, N. and Piecha, G. 2009. Role of sodium intake in the progression of chronic kidney disease. J. Ren. Nutr. 19, 61-62. https://doi.org/10.1053/j.jrn.2008.10.007
  7. Van Der Klaauw, N. J. and Smith, D. V. 1995. Taste quality profiles for fifteen organic and inorganic salts. Physiol. Behav. 58, 295-306. https://doi.org/10.1016/0031-9384(95)00056-O
  8. Yamaguchi, S. and Ninomiya, K. 2000. Umami and food palatability. J. Nutr. 130, 921S-926S. https://doi.org/10.1093/jn/130.4.921S
  9. Yoon, E. K. 2015. Policy Trends of sodium reduction. Food Ind. Nutr. 20, 6-7.