DOI QR코드

DOI QR Code

Tyrosinase inhibitory activity and antimicrobial activity by mixtures of ultrasonicated chitosan and Maillard reaction products

초음파 처리 키토산과 메일라드 반응액 혼합물에 의한 tyrosinase 억제 활성 및 항균력 분석

  • Kim, Kyoung-Ja (Dept. of Biotechnology, College of Natural Science, Soonchunhyang University) ;
  • Yang, Yong-Joon (Dept. of Plant Science and Technology, Sangmyung University)
  • 김경자 (순천향대학교 자연과학대학 생명공학과) ;
  • 양용준 (상명대학교 식물산업공학과)
  • Received : 2010.05.03
  • Accepted : 2010.07.06
  • Published : 2010.07.31

Abstract

The aim of this study was to investigate the tyrosinase inhibitory activity and antimicrobial activity by mixtures of ultrasonicated chitosan and Maillard reaction products. Analysis of tyrosinase was purified from potato and confirmed by active staining after SDS-PAGE. Maillard reaction products (MRPs) were formed from various sugars (glucose, fructose, galactose, xylose, arabinose or ribose) and cystein. MRPs inhibited the tyrosinase purified from potato. The highest tyrosinase inhibitory activity was shown by MRP from glucose and cystein. Ultrasonicated chitosan (over 1 hr) showed antimicrobial activity at the concentration of 1% against E. coli and S. aureus. For the development of antibrowning agent with antimicrobial activity, tyrosinase inhibitory and antimicrobial activity by the mixtures of ultrasonicated chitosan and MRP were tested. 1:1 mixture of ultrasonicated chitosan and MRP from glucose and cystein was the best antibrowning agent having antimicrobial activity.

본 연구의 목적은 초음파 처리 키토산과 메일라드 반응액 혼합물에 의한 tyrosinase 억제 활성과 항균력을 조사하고자 하였다. 감자로부터 tyrosinase를 분리하여 SDS-PAGE후 일반 단백질 염색과 tyrosinase 활성 염색을 행하여 tyrosinase를 확인하였다. 여러 가지 당 (glucose, fructose, galactose, xylose, arabinose or ribose)과 cystein과의 반응으로 생성된 메일라드 반응 산물의 tyrosinase 억제 활성을 비교한 결과, glucose과 cystein 반응으로 생성된 메일라드 반응 산물의 tyrosinase 억제 활성이 가장 높은 것으로 나타났다. 0.5% 아세트산에 녹인 1% 키토산을 시간별로 초음파 처리한 후 항균력을 조사한 결과 1 시간 이상 초음파 처리한 경우 E. coli 균주 와 S. aureus 균주에서 억제 활성을 보였다. 갈변 억제 활성과 항균력을 가진 혼합물 제조를 위하여 초음파 처리 키토산과 메일라드 반응액을 혼합비를 달리하여 조사한 결과 부피 비로 1 : 1 로 혼합한 경우가 tyrosinase 억제 활성과 항균력이 가장 효과가 높은 것으로 조사되었다.

Keywords

References

  1. E. Cantos, A. Tudela, M. I. Gil and J. C. Espin, "Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes", J. Agric. Food Chem, pp. 3015-3023, 50, 2002. https://doi.org/10.1021/jf0116350
  2. J. G. Fenoll, J. N. Rodriguez-Lopez, F. Garcia-Sevilla, J. Tudela, P. A. Garcia-Ruiz, R. Varon, F. Garcia-Canovas, "Oxidation by mushroom tyrosinase of monophenols generating slightly unstable o-quinones", Eur. J. Biochem, pp. 5865-5878, 19, 2000.
  3. H. T. Li, K.-W. Cheng, C. H. Cho, Z. A.He, et al, "Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples", J. Agric. Food Chem, pp. 2604-2610, 55, 2007. https://doi.org/10.1021/jf0630466
  4. S. Ates, S. Peckyardimc, C. Cumhur, "Partial characterization of a peptide from honey that inhibits mushroom polyphenol oxidase", J. Food Biochem, pp. 127-137, 25, 2001. https://doi.org/10.1111/j.1745-4514.2001.tb00729.x
  5. A. M. Mayer, "Polyphenol oxidases in plants and fungi: Going places? A review", Phytochemistry, pp. 2318-233, 167, 2006. https://doi.org/10.1016/j.phytochem.2006.08.006
  6. G. Spagna, R. N. Barbagallo, M. Chirasi, F. Branca, "Characterization of tomato polyphenol oxidase and its role in browning and lycopene content", J. Agric. Food Chem, pp .2032-2038, 53, 2005, https://doi.org/10.1021/jf040336i
  7. W. Xie, P. Xu, W. Wang and Q. Liu, "Preparation and antibacterial activity of a water-soluble chitosan derivative", Carbohydr Polym, pp. 35-40, 50, 2002. https://doi.org/10.1016/S0144-8617(01)00370-8
  8. Y. J. Jeon, P. J. Park and S. K. Kim, "Antimicrobial effect of chitoligosaccharides produced by bioreactor", Carbohydrate Polymers, pp. 71-76, 44, 2001. https://doi.org/10.1016/S0144-8617(00)00200-9
  9. P. J. Park, J. Y. Je and S. W. Kim, "Free radical scavenging activities of different deacetylated chitosans using ESR spectrometer", Carbohydr Polym, pp. 17-22, 55, 2004. https://doi.org/10.1016/j.carbpol.2003.05.002
  10. E. Schleicher, V. Somoza, P. Schieberle, editors. "The Maillard Reaction", Recent Advances in Food and Biomedical Sciences. "Annals of the New York Academy of Sciences", Vol. 1126. "Blackwell Publishing on behalf of the New York Academy of Sciences", Boston, Mass, 2008.
  11. C. Summa, J. McCourt, B. Cammerer, A. Fiala, M. Probst, S. Kun, E. Anklam, K. H. Wagner, "Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting", Mol Nutr Food Res, pp. 342-351, Mar 52(3), 2008. https://doi.org/10.1002/mnfr.200700403
  12. L. A. Garbe, A. Wurtz, C. T. Piechotta and R. Tressl, "The Peptide-catalysed Maillard Reaction. Characterisation of $^{13}C$-Reductones", Ann N Y Acad Sci, pp. 244-247, 1126, 2008. https://doi.org/10.1196/annals.1433.046
  13. K. W. Kim and R. L. Thomas, "Antioxidative activity of chitosans with varying molecular weights", Food Chem, pp. 308-313, 101, 2007. https://doi.org/10.1016/j.foodchem.2006.01.038
  14. M. Jimenez, S. Chazarra, J. Escribano, J. Cabanes, et al, "Competitive inhibition of mushroom tyrosinase by 4-substituted benzaldehydes", J. Agric. Food Chem, pp. 4060-4063, 49, 2001 https://doi.org/10.1021/jf010194h
  15. U. K. Laemmli, "Cleavage of structural proteins during the assembly of the head of bacteriophage T4", Nature, pp. 680, 227, 1970. https://doi.org/10.1038/227680a0
  16. Y. J. Liu, Y. Jiang, Y. F. Feng and D. L. Han, "Study on the chitosan hydrolysis catalyzed by special cellulase and preparation of chitooligosaccharide", J. Func. Polym, pp. 325-329, 18, 2005.
  17. C. Q. Qin and Y. M. Du, "Enzymic preparation of water-soluble chitosan and their antitumor activity", Internet. J. Biol. Macromol, pp. 111-117, 31, 2002. https://doi.org/10.1016/S0141-8130(02)00064-8
  18. Y. J. Jeon and S. K. Kim, "Antitumor activity of chitosan oligosaccharides produced in ultrafiltration membrane reactor system", Journal of Microbiology and Biotechnology, pp. 503-507, 12, 2002.
  19. E. Matuschek and U. Svanberg, "The effect of fruit extracts with polyphenol peroxidase(PPO) activity on the in vitro accessibility of iron in high-tannin sorghum", Food Chem, pp. 765-771, 90, 2005. https://doi.org/10.1016/j.foodchem.2004.06.002
  20. B. Chutintrasri, A. Noomhorm, "Thermal inactivation of polyphenoloxidase in pineapple puree", LWT-Food Sci, Technol, pp. 492-495, 39, 2006. https://doi.org/10.1016/j.lwt.2005.04.006
  21. F. J. Tessier, V. M. Monnier, L. M. Sayre and J. A. Kornfield, "Triosidines: novel Maillard reaction products and cross-links from the reaction of triose sugars with lysine and arginine residues", Biochem. J, pp. 705-719, 369, 2003. https://doi.org/10.1042/BJ20020668