Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Constituents and antioxidant activities of lavers (Pyropia spp.) bred at the southwestern coastal area of Korea

전라남도 서남해안산 돌김의 성분분석 및 항산화 활성 평가

  • Cho, Bo Mi (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Young-Jae (Jeollanam-do Ocean and Fisheries Science Institute) ;
  • Park, Jeong-Wook (Jeollanam-do Ocean and Fisheries Science Institute) ;
  • Park, In-Bae (Jeollanam-do Ocean and Fisheries Science Institute) ;
  • Cho, Jeong-Yong (Department of Food Science and Technology, Chonnam National University) ;
  • Moon, aJae-Hak (Department of Food Science and Technology, Chonnam National University)
  • 조보미 (전남대학교 식품공학과) ;
  • 이영재 (전라남도 해양수산과학원) ;
  • 박정욱 (전라남도 해양수산과학원) ;
  • 박인배 (전라남도 해양수산과학원) ;
  • 조정용 (전남대학교 식품공학과) ;
  • 문제학 (전남대학교 식품공학과)
  • Received : 2021.08.12
  • Accepted : 2021.10.28
  • Published : 2021.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The content of major constituents and antioxidant activities of two lavers (Pyropia seriata, Pyropia dentata) selected through breeding at different regions (Jangsan-do, Amtae-do, Dali-do, Jin-do, Muan) were compared in this study. The mineral contents of both cultivars were in the following order: K>Na>Mg>Ca>Fe>Zn>Mn>Cu. The content of major fatty acids was as follows: eicosapentaenoic acid>palmitic acid>arachidonic acid>dihomo-ɣ-linolenic acid. Main constituents of total and free amino acids were as follows: alanine>glutamic acid>aspartic acid. In particular, the total amino acid content in P. dentata was higher than that in P. seriata and was the highest in the sample from Jangsan-do in January. In addition, in terms of total phenolic content, reducing power, and DPPH radical-scavenging activity of both samples collected in January and February, P. dentata showed better characteristics than P. seriata. This study may provide useful information for the selection of laver in high quality.

우리나라 서남해안 지역의 암반에서 자생하는 모무늬돌김(P. seriata)과 잇바디돌김(P. dentata)을 선발·배양하여 1월과 2월에 모조 채취 지역별로 확보된 김들의 성분분석과 항산화 활성을 평가하였다. 그 결과 전반적으로 품종, 채취 장소 및 시기에 따라 유의적인 공통점은 관찰되지 않았다. 그러나 무기질 함량은 두 품종 모두에 있어 채취 장소 및 시기에 관계없이 K>Na>Mg>Ca>Fe>Zn>Mn>Cu의 순서를 보였다. 두 품종의 채취 장소별 특징을 비교하였을 때, 잇바디돌김의 경우 일반성분과 무기질 함량은 특정 지역에 대한 우수성은 관찰되지 않았다. 그러나 모무늬돌김의 무기질 함량은 1월과 2월에 장산도에서 채취된 경우 높은 경향을 보였다. 모무늬돌김과 잇바디돌김의 총 지방산 중 함량이 높은 것은 eicosapentaenoic acid (60.18-75.62%)>palmitic acid (8.51-15.13%)>arachidonic acid (1.98-11.88%)≅dihomo-γ-linolenic acid (3.35-4.54%) 순이었으며, 품종, 채취 시기 및 장소에 무관하게 12종 시료들에 있어 포화지방산:단일불포화지방산:고도불포화지방산 함량 비율은 약 12:5:83이었다. 시료 김들의 구성아미노산 및 유리아미노산 함량은 alanine>glutamic acid>aspartic acid 순이었으며, 특히 총 아미노산 함량은 잇바디돌김이 모무늬돌김보다 더 높았으며, 1월에 장산도에서 채취한 시료가 가장 높았다. 한편, 총페놀성 화합물 함량, 환원력 및 DPPH radical scavenging 활성에서 모무늬돌김의 경우 1월과 2월에 채취된 모든 시료에서 암태도와 달리도에서 채취된 시료 보다 장산도 시료가 낮은 활성을 나타내었다. 그와 달리 잇바디돌김의 경우에는 2월에 채취된 시료의 DPPH radical scavenging 활성을 제외하고 장산도에서 채취된 시료가 총페놀성 화합물 함량, 환원력 및 DPPH radical scavenging 활성에 있어 가장 우수했다. 그리고 이들 세 평가항목은 1월과 2월에 채취된 모든 시료에서 잇바디돌김이 모무늬돌김보다 우수한 특징을 보였다. 본 연구 결과들은 추후 돌김을 식품 소재로 활용함에 있어 돌김의 양식 및 품질 특성을 이해하는데 유용한 기초 자료로 활용되어질 것으로 판단된다.

Keywords

References

  1. Amagai Y, Oida K, Matsuda A, Jung KS, Kakutani S, Tanaka T, Matsuda K, Jang HS, Ahn GA, Xia Y, Kawashima H, Shibata H, Matsuda H, Tanaka A. Dihomo-γ-linolenic acid prevents the development of atopic dermatitis through prostaglandin D1 production in NC/Tnd mice. J. Dermatol. Sci. 79: 30-37 (2015) https://doi.org/10.1016/j.jdermsci.2015.03.010
  2. AOAC. Official methods of analysis of AOAC Intl. 17th ed. Method 950.46. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2000)
  3. Bae SH. The origin and development process of laver culture industry in Korea. 1. Laver culture history till the end of Chosun dynasty. Bull. Korea. Fish. Soc. 24: 153-166 (1991)
  4. Brand JG, Bryant BP. Receptor mechanisms for flavor stimuli. Food Qual. Prefer. 5: 31-40 (1994) https://doi.org/10.1016/0950-3293(94)90006-X
  5. Bronsgeest-Shoute HC, Van Gent CM, Luten. JB, Ruifer A. The effect of various intakes of n-3 fatty acid on the blood lipid composition in healthy human subjects. Am. J. Clin. Nutr. 34: 1752 (1981) https://doi.org/10.1093/ajcn/34.9.1752
  6. Calkins CR, Hodgen JM. A flesh look at meat flavor. Meat Sci. 77: 63-80 (2007) https://doi.org/10.1016/j.meatsci.2007.04.016
  7. Choi MJ, Seo JN. The effect of dietary taurine supplementation on plasma and liver lipid concentrations in rats. J. East Asian Soc. Dietary Life. 16: 121-127 (2006)
  8. Cornish ML, Garbary DJ. Antioxidants from macroalgae: potential application in human health and nutrition. Algae 25: 155-171 (2010) https://doi.org/10.4490/algae.2010.25.4.155
  9. Dyerberg J, Eang HO, Stoffersen E, Moncada S, Bane JR. Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis. Lancet 11: 117 (1982)
  10. Grunau JA, Swiader JM. Chromatography of 99 amino acids and other ninhydrin-reactive compounds in the Pickering lithium gradient system. J. Chromatogr. A. 594: 165-171 (1992) https://doi.org/10.1016/0021-9673(92)80326-P
  11. Hwang MS, Lee IK. Taxonomy of the genus Porphyra (Bangiales, Rhodophyta) from Korea. Algae 16: 233-273 (2001)
  12. Jung MS, Lim KH, Eum SH, Kim SY, Lee SC, Wi YS, Han SY. Measures to develop the fishery seed industry as a national new growth driver. Korea Maritime Institute. Busan, Korea. pp. 66-69 (2012)
  13. Kakutani S, Kawashima H, Tanaka T, Shiraishi-Tateishi A, Kiso Y. Uptake of dihomo-γ-linolenic acid by murine macrophages increases series-1 prostaglandin release following lipopolysaccharide treatment. Prostaglandins Leukot. Essent. Fat. Acids 83: 23-29 (2010) https://doi.org/10.1016/j.plefa.2010.02.032
  14. KFDA. Korean Food Standards Codex. Method 1.1.2. Korea Food and Drug Administration. Cheongwon, Korea (2012)
  15. Kim BH, Oh JM, Yun KU, Kim CH, Kim SK. Methods for evaluation of antioxidant activity: Application to taurine. J. Toxicol. Pub. Health 23: 263-269 (2007)
  16. Kinball SR, Jefferson LS. Regulation of protein synthesis by branched-chain amino acid. Curr. Opin. Clin. Nutr. 4: 39-43 (2001) https://doi.org/10.1097/00075197-200101000-00008
  17. Lee YM. The effect of dietary taurine supplementation on plasma glucose, plasma and liver lipid concentrations and plasma and urinary free amino acid concentrations in diabetic rat. MS. Thesis. Keimyung University. Daegu, Korea. pp. 22-23 (2000)
  18. Ministry of oceans and fisheries. Fishery production statistics. Available from: http://fips.go.kr. Accessed Jul. 31, 2020.
  19. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr. Diet. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
  20. Park TS. Taurine: Its physiological roles and nutritional significance. Korean J. Nutr. 34: 597-607 (2001)
  21. Park CK. Kang TJ, Kim KS. The nutritional and functional constituents of laver. Bull. Fish. Soc. Inst. Yosu Nat'l Univ. 9: 133-137 (2000)
  22. Park HJ, Lee EJ, Kim JH, Kim JY, Kwon OR, Kim MK. Effect of leucine intake on body weight reduction in rats fed high fat diet. Korean J. Nutr. 42: 714-722 (2009) https://doi.org/10.4163/kjn.2009.42.8.714
  23. Park CK, Park CH, Park JN. Extractive nitrogenous constituents and their monthly variation of fresh laver Porphyra dentata, J. Korean Soc. Food Sci. Nutr. 30: 579-588 (2001)
  24. Ruerman NB. Muscle amino acid metabolism and gluconeogenesis. Annu. Rev. Med. 26: 245-258 (1975) https://doi.org/10.1146/annurev.me.26.020175.001333
  25. Seo HY, Jung BM. Comparative study of food components and sensory properties of common Porphyra yezoensis and functional Porphyra yezoensis, J. Korean Soc. Food Sci. Nutr. 25: 1314-1319 (2007)
  26. Singleton VL, Rossi JA. Colorimetry of total phenolics with phospomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965)
  27. Wungaarden DV. Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal. Chem. 39: 848-850 (1967) https://doi.org/10.1021/ac60251a031
  28. Yamaguchi T, Takamura H, Matoba T, Terao J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci. Biotechnol. Biochem. 62: 1201-1204 (1998) https://doi.org/10.1271/bbb.62.1201
  29. Yoshida T, Notoya M, Kikuchi N, Mitaya M. Catalogue of species of Porphyra in the world, with special reference to the type locality and bibliography. Special Issue, Nat. Hist. Res. 3: 5-18 (1997)