• Journal of Nutrition and Health
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• 제26권5호
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• pp.585-592
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• 1993

In order to investigate the hypocholesteremic effect of soybean perptides, soybean protein(ISP), casein(CNP), their peptic hydrolyzates fractionated by acid precipitation at different pH's(SHT, SH8, SH6, SH4, CHT, CH5, CH4) and amino acid mixtures of the same composition as the proteins(SAA, CAA) were fed to rats and the concentration of serum cholesterol was measured. Then in vitro digestibility and molecular weight distribution of the peptides by pepticpancreatic hydrolysis was measured by FPLC. The lower the in vitro digestibility of peptides is, the lower the concentration of serum cholesterol becomes(r=0.986) and the higher the ratio of macropeptides is, the lower the concentration of serum cholesterol becomes(r=-0.932) in rats. These results suggest that the in vitro digestibility of peptides has close relationship to the concentration of serum cholesterol in rats and non-digestible meacropeptides or polypeptides especially more than 1 kDa, formed through digestion in gut, may lower the serum cholesterol in rats.

• 한국식품과학회지
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• 제25권5호
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• pp.571-575
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• 1993

대두 펩타이드의 표면소수도가 혈청 콜레스테롤의 농도에 미치는 영향을 조사하기 위하여, 대두 단백질(ISP), 카세인(CNP), 이들 단백질을 펩신으로 가수분해하여 pH에 따른 펩타이드 침전 획분들(SHT, SH8, SH6, SH4, CHT, CH6, CH5, CH4)을 흰쥐에 섭취시키고 혈청 콜레스테롤 농도 및 분변 스테로이드이 배설량을 측정하였다. 그리고 각 펩타이드의 표면소수도를 ANS 형광법 및 SDS 결합법으로 측정하여, 이들의 상관관계를 분석한 결과, 펩타이드의 ANS 표면소수도가 높아질수록 분변으로 배설된 스테로이드량은 증가하였으며(r=0.81), 혈청 콜레스테롤 농도는 낮아졌다.(r=-0.868). 그러나 SDS 표면소수도는 그들과 상관관계가 없었다. 또한 대두 단백질은 가수분해에 의하여 ANS 표면소수도가 증가하였다. 이상의 결과는 흰쥐의 담즙염이, 소화중 생성된 높은 표면소수도의 펩타이드와 결합하여 체외로 배출되므로서 대두단백질의 섭취에 의한 혈청 콜레스테롤 농도가 낮아짐을 시사하였다.

• Food Science and Biotechnology
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• 제15권5호
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

• Asian-Australasian Journal of Animal Sciences
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• 제17권9호
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• pp.1277-1280
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• 2004

The effect of duodenal infusion with feed oligo-peptide solution on portal absorption of amino acids was investigated in poultry under unanaesthetized conditions. Four peptide solutions were used in the experiment: enzymatic hydrolysates from fish meal, soybean meal, cottonseed meal and rapeseed meal proteins with average molecular weights less than 3,000 Da and 1,000 Da, respectively. Intestinal absorptions of these oligo-peptide solutions were compared by determining the concentration of free amino acid (FAA) in portal blood after the duodenal administrations of oligo-peptide solutions. Absorptive intensity and balance were used to estimate the intestinal absorption rate of amino acids. The absorptive intensities of amino acids were highest for the fish and soybean meal oligo-peptides. The ratios of amino acids absorbed in the portal blood from fish and soybean meal oligo-peptides were more similar to the composition of the infused amino acids than that observed from the cottonseed and rapeseed meal oligo-peptides. A positive correlation was found between absorption rate and proportion of PAA in the oligo-peptides. The higher absorption rate could be contributed to the higher proportion of peptide bound amino acids (PAA). The results suggest that fish and soybean meal protein are significantly more easily hydrolyzed into oligo-peptides (p<0.05) in the gastrointestinal tracts of poultry and as such can be utilized more effectively by body tissues.

• 대한의생명과학회지
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• 제21권2호
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• pp.77-83
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• 2015

Soy proteins have been extensively studied because of its multiple health benefits. However, the effects of soy proteins on human cervical cancer cells are still unclear. Therefore, this study investigated the effects of soy proteins on HeLa cells and human fibroblasts by using soybean peptides (SPs). SPs selectively increased the generation of reactive oxygen species and apoptosis in HeLa cells but not in fibroblasts. In addition, SPs suppressed the migration of HeLa cells. Although the molecular mechanisms underlying the effects of SPs on human cervical cancer cells need to be investigated further, our findings provide insights on the therapeutic effects of soy protein on cervical cancer.

• 한국식품영양학회지
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• 제4권2호
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• pp.161-166
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• 1991

The blocked N-terminus and N-terminal sequence of soybean B-amylase were aetermined by analyzing the acidic peptides derived on peptic digestion of the enzyme. The acidic peptides were separated from the digest on a Dowex 50$\times$2 column(1X5cm) and purified by reversed phase-high performance liquid chromatography(RP-HPLC). The major acidic peptide, PEP-1, was a heptapeptlde. The N-terminal 7 amino acid sequence of soybean B-amylase was deduced to be acetyl-Ala-Thf-Ser-Asp-Ser-Asn-Met- from the results of sequence analysis of PEP-1 and amino acid analysis of other acidic peptides.

• Applied Biological Chemistry
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• 제6권
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• pp.79-87
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• 1965

콩고오지 제조중(製造中)에 일어나는 콩 단백질(蛋白質)의 형태적(形態的) 변화(變化) 및 대두단백질(大豆蛋白質)이 Aspergillus soya가 분비(分泌)하는 protease의 작용(作用)을 받아 생성(生成)되는 peptide의 총체적(總體的)인 동향(動向)을 알기 위(爲)하여 제국중(製麴中) 경시적(經時的)으로 채취(採取)한 시료(試料)에 대(對)하여 불용성단백태질소(不溶性蛋白態窒素) 수용성단백태질소(水溶性蛋白態窒素) peptide 태질소(態窒素)를 측정(測定)한 다음 peptide군(群) 액(液)을 cross linkage가 각각(各各) 다른 여러 가지 Dowex-50을 사용(使用)하여 분자사별(分子篩別)을 한 각(各) fraction에 대하여 전질소(全窒素) amino태(態) 질소(窒素), 및 average peptide lingth을 측정계산(測定計算)하여 다음과 같은 결과(結果)를 얻었다. 1. 불용성단백태질소(不溶性蛋白態窒素) 및 peptide 태(態) 질소(窒素)는 균사발생시(菌絲發生時)까지 별변화(別變化)가 없었으나 균사발생시(菌絲發生時)부터 불용성단백태질소(不溶性蛋白態窒素)는 급격(急激)히 감소(減少)되고, peptide 태(態) 질소(窒素)는 급격(急激)히 증가(增加)되었다가 포자발생시(胞子發生時)를 한계점(限界點)으로 하여 감소율(減少率) 및 증가율(增加率)이 완화(緩和)되었다. 수용성단백태질소(水溶性蛋白態窒素)는 콩고오지 전면(全面)을 균사(菌絲)가 피복(被覆)할때까지 일정(一定)하나 그후 포자발생시(胞子發生時)를 한계점(限界點)으로 하여 증가(增加)되었다가 다시 서서(徐徐)히 감소(減少)하였다. 2. Peptide 군(郡)을 분자식별(分子篩別)한 결과(結果) 제국초(製麴初)는 각(各) fraction의 비(比)에 별(別) 변동(變動)이 없으나 균사(菌絲) 발생후(發生後)에는 X-16, X-12, X-8, X-4, X-2 fraction은 상당(相當)한 증가(增加)를 보이다가 포자잘생후(胞子發生後)에는 큰 변동(變動)이 없고 effluent fraction은 출국(出麴)까지 계속(繼續)하여 증가(增加)되고 있다.

• 한국식품과학회지
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• 제25권5호
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• pp.552-557
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• 1993

대두 펩타이드의 아미노산 조성 및 평균소수도가 혈청 콜레스테롤의 농도에 미치는 영향을 조사하기 위하여, 대두 단백질(ISP), 카세인(CNP), 이들 단백질을 펩신으로 가수분해하여 pH에 다른 펩타이드 침전 획분들(SHT, SH8, SH6, SH4, CHT) 및 각 단백질과 같은 조성의 아미노산 혼합물(SAA, CAA)을 흰쥐에 섭취시키고 혈청콜레스테롤 농도를 측정하였다. 각 펩타이드의 아미노산 조성을 분석하고, 이로부터 구한 Lys/Arg 비율 및 소수성 아미노산의 몰분율은 혈청 콜레스테롤의 농도와 상관관계가 없었으며, Tanford, Manavalan 및 Meirovitch법으로 구한 평균소수도와도 상관관계가 없었다. 그러나, Krigbaum법으로 구한 평균소수도와는 상관계수가 -0.736으로 음의 상관관계이어서, 식이 펩타이드의 krigbaum 평균소수도가 높을 수록 래트의 혈청 콜레스테롤 농도가 낮아졌다.

• 한국작물학회지
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• 제56권4호
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• pp.349-360
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• 2011

The objectives of present study were to characterize the peptides which were isolated from Korean fermented soybean paste, chungkukjang, and to determine their antioxidant activities. Four fractions were collected from the methanol extract of chungkukjang by using a recycling preparative HPLC. Among fractions, Fr-2 was identified to be highly potent free radical scavenging activity in the assay of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and nitroblue tetrazolium(NBT)-reduction inhibition. Base on antioxidant effects, fraction Fr-2 was employed for the refraction with a prep-column and separated into five fractions of which two fractions were identified to have higher antioxidant activity. To confirm the amino acid constituents of antioxidant fractions Fr-2-2 and Fr-2-3 were analyzed, and eight kinds of amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, lysine, histidine, and arginine were identified as the constituent amino acids. Antioxidant activities of the separated peptides were further assessed cell viability with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl terazolium bromide (MTT), and fluorescence-activated cell sorting (FACS) analysis of H4IIE cells treated with hydrogen peroxide (H2O2). Chungkukjang peptides have shown their ability to protect H4IIE rat hepatoma cells against H2O2- induced oxidative stress by concentration and time-dependent manner. Therefore, These results indicated that fermented soybean paste chungkukjang will be promoted the antioxidant and radical scavenging activities, and beneficial for health. The antioxidant peptide fractions Fr-2-2 and Fr-2-3 were denominated as P-NICS-1 and P-NICS-2, respectively. However, further studies were required to clarify their amino acid sequences and molecular properties, and physiological significances.

• 한국식품과학회지
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• 제17권4호
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• pp.276-282
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• 1985

단백발효식품에서의 쓴맛 펩타이드의 특성을 규명하기 위하여 여러 시료로부터 소수성 펩타이드를 2 1(v/v) chloroform-methanol로 추출하였다 이 중 모짜렐라치즈와 된장으로부터 얻은 쓴맛 텝타이드 추출물을 다시 Sephadex C-25 겔 크로마토그라피한 결과 분획 I II, III을 얻었는데 이들 시료 자체와 각각의 크로마토그라피 분획을 구성하고 있는 펩타이드의 아미노산 조성을 분석하여 평균소수도를 계산하였다. 시료들 자체는 쓴 맛을 나타내지 않았으나 용매로 추출된 소수성 펩타이드 분획은 강한 쓴 맛을 나타내었다. 시료의 용매추출 수율은 총 질소 함량의 0.08내지 62.50%의 범위로 나타났다. 모짜렐라치즈 질소물의 평균 소수도는 1.376cal/mole, 용매추출 분획은 1.623cal/mole. 젤 크로마토그라피 분획 I은 1,797cal/mole, 분적 II 는 2,454cal/mole, 분획 III은 1,559cal/mole 이었다. 된장의 경우 된장 자체, 용매추출 분획, 겔 크로마토그라피 분획 I, II, III의 평균소수도는 각각 1,229. 1,654, 1900, 2016, 998cal/mole 이었다. 쓴맛 펩타이드에서 중요한 아미노산을 leucine, Phenylal anine. p-roline, valine으로 나타났다.