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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Production and Separation of Angiotension Converting Enzyme Inhibitor during Natto Fermentation

납두 발효과정 중 Angiotensin Converting Enzyme 저해물질의 생성 및 분리

  • Cho, Young-Je (Dept. of Food Engineering, Sangju National University) ;
  • Cha, Woen-Suep (Dept. of Food Engineering, Sangju National University) ;
  • Bok, Su-Kyung (Dept. of Food Engineering, Sangju National University) ;
  • Kim, Myung-Uk (Dept. of Food Engineering, Sangju National University) ;
  • Chun, Sung-Sook (Dept. of Food Science and Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Dept. of Food Science and Technology, Yeungnam University) ;
  • Kim, Soon-Hee (Dept. of Food Science and Technology, Kimcheon College) ;
  • Park, Kyung-Sook (Dept. of Foods and Nutrition, Taegu Technical College)
  • 조영제 (상주대학교 식품공학과) ;
  • 차원섭 (상주대학교 식품공학과) ;
  • 복수경 (상주대학교 식품공학과) ;
  • 김명욱 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최웅규 (영남대학교 식품가공학과) ;
  • 김순희 (김천대학 식품가공과) ;
  • 박경숙 (대구공업대학 식품영양과)
  • Published : 2000.08.01
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Abstract

As functionality investigation of a soybean fermentation food, a angiotensin converting enzyme inhibitory peptide was separated during natto fermentation by Bacillus natto and inhibitory effect was investigated. After incubation at each 2$0^{\circ}C$, 3$0^{\circ}C$, 4$0^{\circ}C$, 5$0^{\circ}C$, 6$0^{\circ}C$ for the 0~72 hr, protein content, protease activity and angiotensin converting enzyme inhibition were determined. The protein content and protease activity were increased and reached maximum at 60 hr fermentation with 4$0^{\circ}C$ and decreased after the 60 hr fermentation during natto fermentation. The optimum condition for angiotensin converting enzyme inhibitors was appeared at fermentation for 60 hr at 4$0^{\circ}C$. Crude extract of natto was partially purified by Amicon membrane YM-3 and Sephadex G-10, G-25 gel filtration, stepwise. The inhibitory rate was increased in a concentration dependent manner, espcially the most potent activity about 74.74% at 1.0 mg peptide content. The most prominent amino acid of the peptide from natto was alanine, followed by phenylalnine, histidine.

대두발효식품의 기능성 탐색 연구의 일환으로 Bacillus natto 를 접종한 납두의 발효과정 중 고혈압을 유발하는 angiotension converting enzyme의 저해 peptide를 분리하고 저해효과를 검토함으로서 대두발효식품의 우수성을 입증하기 위한 과학 적 접근을 시도하고자 하였다. 납두는 Bacillus natto균을 이용하여 제조하였고, 2$0^{\circ}C$, 3$0^{\circ}C$, 4$0^{\circ}C$, 5$0^{\circ}C$, 6$0^{\circ}C$에서 0~72시간 동안 배양하면서 protein량, protease activity, ACE 저해율 을 측정하고 저해활성을 가지는 peptide를 정제 후 아미노산 조상을 분석하였다. Bacillus natto에 의한 납두의 발효시간이 경과함에 따라 protein 함량이 증가하여 4$0^{\circ}C$, 60시간에서 최대를 나타낸 후 감소하였다. 발효시간에 따른 protease activity는 4$0^{\circ}C$, 60 시간 배양이 최적의 조건이었으며, 최적 발효조건에 따라 납두를 제조한 후 20 mM sodium phosphate buffer(pH 7.0)를 가해 추출한 추출물을 Amicon membrane YM-3 filtration 과 Sephadex G-10, G-25를 이용한 gel filtration으로 부분정제하였다. 또한 정제한 peptide는 첨가함량이 높아질수록 저해활성은 높게 나타났으며, 1 mg 정도의 peptide 함량으로 74.74%의 저해율 을 나타내었다. 정제한 peptide의 아미노산 조성은 alanine(30.84%), phenylalanine(30.03%), histidine(20.24%) 순서로 그 함량이 높게 나타났다.

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