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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti Complementary Polysaccharides in Grape Wines

포도주에 함유된 항보체 활성 다당류

  • Park, So-Yeon (Dept. of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yu, Kwang-Won (Division of Food and Biotechnology, Chungju National University) ;
  • Han, Nam-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Ho (Dept. of Food Science and Biotechnology, Kyonggi University) ;
  • Koh, Jong-Ho (Insung Pharm Co., Ltd.) ;
  • Shin, Kwang-Soon (Dept. of Food Science and Biotechnology, Kyonggi University)
  • Published : 2006.09.01
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Abstract

Crude polysaccharide fractions of commercially available grape wines (red wine, white wine and wild grape wine) were prepared by evaporation and ethanol precipitation to confirm and identify anti complementary polysaccharides in the wines. When these fractions were evaluated for their anti complementary activity, crude polysaccharide fractions of red wine (RW-0) and wild grape wine (WGW-0) showed higher anti-complementary activities than those of white wine (WW-0). RW-0 and WW-0 were further fractionated into RW-1, WW-1 as high-molecular fractions, and RW-2, WW-2 as low-molecular fractions through gel permeation column chromatography on Sephadex G-75. RW-1 had the most potent activity with the highest carbohydrate content (91.3%). Anti-complementary activity of red wine was higher than that of white wine, suggesting that active polysaccharides such as pectin and hemicellulose are mainly distributed in the grape skin which is removed during white wine making. In addition, high molecular fractions, RW-1 and WW-1 with high contents of carbohydrate and high yields showed higher activities than those of low molecular fractions, RW-2 and WW-2.

포도주에 함유된 항보체 활성 다당류를 규명 및 분리하기 위하여 포도와 관련된 과실주로부터 조다당 획분을 시판되고 있는 적포도주, 백포도주 및 머루주로부터 농축과 에탄올 침전을 통하여 조제하였다. 항보체 활성의 검토 결과, 적포도주의 조다당 획분(RW-0)이 백포도주의 획분(WW-0)보다 더 높은 활성을 보여주었다. 항보체 활성을 갖는 포도주의 조다당 획분 중 Sephadex G-75의 gel permeation chromatography를 통하여 고분자 획분으로 RW-1과 WW-1으로, 저분자 획분으로 RW-2와 WW-2로 분획되었으며 머루주의 경우에는 분획되지 않았다. 분획된 획분 중 RW-1이 가장 높은 활성을 보여주었으며 91.3%의 당이 함유되어 있음을 확인할 수 있었다. 적포도주의 항보체 활성이 백포도주의 획분보다 높은 활성을 갖는 것은 펙틴과 헤미셀룰로오즈 등이 함유된 포도껍질로부터 활성 다당이 기인하는 것으로 보이며, 높은 당 함량과 수율을 보이는 고분자 획분, RW-1과 WW-1이 저분자 획분보다 활성이 높음을 알 수 있었다.

Keywords

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