한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제50권6호
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  • Pages.684-693
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  • 2017
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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다랑어(Thunnus) 추출물 중의 Histidine 함유 저분자 펩타이드 및 산화촉진물질 함량에 미치는 추출방법의 영향

Effects of Extraction Methods on Histidine-containing Low-molecular Weight Peptides and Pro-oxidants Contents in Tuna Thunnus Extracts

  • 김홍길 (부산식품의약품안전청) ;
  • 송호수 (영산대학교 서양조리학과)
  • Kim, Hong-Kil (Busan Regional Office of Food and Drug Safety) ;
  • Song, Ho-Su (Department of Western Cuisine & Culinary Arts, Youngsan University)
  • 투고 : 2017.07.24
  • 심사 : 2017.10.24
  • 발행 : 2017.12.31
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초록

We investigated methods for extracting histidine-containing low-molecular-weight (LMW) peptides such as anserine, carnosine and histidine from the edible meat of tuna byproducts. Extracts were treated by several methods including heat treatment ($80^{\circ}C$, 10 min), DOWEX ion exchange (IEC), ultrafiltration (UF), and carboxymethyl (CM)-cellulose column chromatography (IEC+CMC); then the levels of protein, total iron, histidine, carnosine, and anserine were measured. Extracts treated with IEC+CMC using CM-cellulose were analyzed for total iron, protein, histidine, and anserine content, which were $6.27{\pm}0.26mg/mL$, $5.20{\pm}0.21{\mu}g/mL$, 0.80 mg/mL, 0.208 mg/mL, and 4.40 mg/mL, respectively, in yellowfin tuna; and $9.05{\pm}0.82mg/mL$, $4.06{\pm}0.20{\mu}g/mL$, 1.62 mg/mL, 0.012 mg/mL, and 7.28 mg/mL in bigeye tuna. By comparison in IEC-UF treated extracts, protein, total iron, and histidine content decreased by 43%, 73%, and 27% in yellowfin and 0.4%, 54%, and 23% in bigeye tuna, wheres carnosine and anserine content increased by 22% and 17%, respectively. Freeze-dried (FD) extracts exhibited similar trends as non-dried extracts, i.e., dipeptide content increased with purification steps, whereas pro-oxidant (total iron and protein) content decreased. IEC+CMC treated FD extracts had the highest anserine, content, and the greatest reductuion in pro-oxidants.

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