Analysis of Physicochemical Characteristics, Antioxidants, Anthocyanins and Proteom during the Ripening Stage on Purple Corn (Zea mays L.) ‘Heukjinjuchal’
옥수수는 세계 주요 작물로서 중요한 식량공급원의 위치를 차지할 뿐만 아니라 오랜 기간 영양공급원으로 위치를 차지하고 있다. 일반적으로 옥수수 종실은 전분이 가장 많은 부분을 차지하고 있다. 또한 옥수수에는 anthocyanins, carotenoids, phenolic compounds, tocopherols 등 다양하고 풍부한 생리활성 물질도 포함 하고 있다. 옥수수 종실은 노란색, 흰색 오렌지색, 파란색, 갈색, 녹색, 자색, 검정색 등 종실색도 다양하게 분포하여 존재하고 있다. 옥수수 종실에 포함되어 있는 색소는 필수영양성분은 아니지만 대표적인 ...
옥수수는 세계 주요 작물로서 중요한 식량공급원의 위치를 차지할 뿐만 아니라 오랜 기간 영양공급원으로 위치를 차지하고 있다. 일반적으로 옥수수 종실은 전분이 가장 많은 부분을 차지하고 있다. 또한 옥수수에는 anthocyanins, carotenoids, phenolic compounds, tocopherols 등 다양하고 풍부한 생리활성 물질도 포함 하고 있다. 옥수수 종실은 노란색, 흰색 오렌지색, 파란색, 갈색, 녹색, 자색, 검정색 등 종실색도 다양하게 분포하여 존재하고 있다. 옥수수 종실에 포함되어 있는 색소는 필수영양성분은 아니지만 대표적인 이차대사산물 (secondary metabolic substrate)로서 항산화 등의 생리활성물질로 작용한다. 자색옥수수에 들어있는 주요 색소는 안토시아닌 (anthocyanins)으로 항산화, 항염증, 항암, 항비만 등의 생리활성 작용을 하는 것으로 알려져 왔다. 그러나 지금까지 자색옥수수는 주로 안토시아닌 함량과 항산화 능력 평가가 주로 이루어 졌으며 등숙기간에 따른 안토시안닌 함량 변화, 항산화 능력의 변화, 그리고 등숙기에 따른 단백질체 (proteomics)의 변화는 연구는 미비한 실정이다. 따라서 본 연구에서는 유색옥수수 등숙기간에 다른 성분 변화 및 색소 변화를 탐색하였다. 1. 등숙이 진행될수록 종자의 건물중, 생체중, 건물축적 비율이 증가되었지만, 수분함량은 감소하였다. 자색옥수수 흑진주찰의 색차 측정 결과에서 적색도 (redness)는 등숙이 진행될수록 증가하였지만, 밝기 (lightness) 와 황색도 (yellowness)는 감소하였다. 아미노산 함량은 등숙기간 동안 함량이 변화가 거의 없는 것으로 나타났다. 지방산에서는 등숙이 진행될수록 stearic acid비율이 증가하였다. 2. 자색옥수수 종실에 대한 등숙이 진행될수록 항산화 측정 방법 중에서 DPPH, FRAP, Chemiluminescence에서는 항산화 능력이 증가하는 경향을 나타내었다. 등숙기간과 항산화 실험 방법 간의 상관관계는 DPPH (0.45**), FRAP (0.77**), Chemiluminescence (0.45**)는 정의 상관관계를 나타내었지만, TEAC (-0.17ns), TPC (-0.05ns)에서는 부의 상관관계를 나타내었다. 또한 실험 방법간의 상관관계는 DPPH와 FRAP, DPPH와 Chemiluminescence, FRAP와Chemiluminescence, FRAP와 TPC, TEAC와 TPC 는 각각 (0.63***, 0.69***, 0.78***, 0.62*** and 0.50***을 나타내어 높은 정의 상관관계를 보였다. 그러나 DPPH와 TEAC, TEAC와 Chemiluminescence는 통계분석에서 유의성을 나타나지 않았다. 3. 종실의 등숙이 진행됨에 따라서 520nm에서 UPLC에서 검출되는 피크의 수와 함양이 모두 증가하는 경향을 나타내었다. 자색옥수수 흑진주찰의 주요 안토시아닌은 cyanidin-3-β-O-glucoside이었으며 등숙이 진행될수록 종실내의 함량이 증가하였으며, 출사후 21일 이후에는 pelargonidin-3-β-O-glucoside와 malvidin-3-β-O-glucoside이 검출되었으며, 등숙이 진행될수록 함량이 증가하였다. 4. 흑진주찰 종실의 등숙기간 동안 단백질 변화 패턴을 분석하기 위하여 two-dimensional electrophoresis (2-DE)와 MALDI-TOF을 이용하여 분석하였다. 분리된 단백질의 수는 등숙이 진행될수록 동정되는 단백질 spot 개수는 증가하였다. 분리된 단백질을 동정하기 위하여 MALDI-TOF을 이용하였으며, translationally-controlled tumor protein 등의 단백질이 동정되었다. 동정된 단백질을 기능적 분류하였을 때, cell structure (34.4%)가 가장 큰 비중을 차지하고 있었으며 stress response (18.8%), metabolism (15.6%), regulatory protein (12.5%), signal transduction (3.1%) 순으로 분류되었다.
옥수수는 세계 주요 작물로서 중요한 식량공급원의 위치를 차지할 뿐만 아니라 오랜 기간 영양공급원으로 위치를 차지하고 있다. 일반적으로 옥수수 종실은 전분이 가장 많은 부분을 차지하고 있다. 또한 옥수수에는 anthocyanins, carotenoids, phenolic compounds, tocopherols 등 다양하고 풍부한 생리활성 물질도 포함 하고 있다. 옥수수 종실은 노란색, 흰색 오렌지색, 파란색, 갈색, 녹색, 자색, 검정색 등 종실색도 다양하게 분포하여 존재하고 있다. 옥수수 종실에 포함되어 있는 색소는 필수영양성분은 아니지만 대표적인 이차대사산물 (secondary metabolic substrate)로서 항산화 등의 생리활성물질로 작용한다. 자색옥수수에 들어있는 주요 색소는 안토시아닌 (anthocyanins)으로 항산화, 항염증, 항암, 항비만 등의 생리활성 작용을 하는 것으로 알려져 왔다. 그러나 지금까지 자색옥수수는 주로 안토시아닌 함량과 항산화 능력 평가가 주로 이루어 졌으며 등숙기간에 따른 안토시안닌 함량 변화, 항산화 능력의 변화, 그리고 등숙기에 따른 단백질체 (proteomics)의 변화는 연구는 미비한 실정이다. 따라서 본 연구에서는 유색옥수수 등숙기간에 다른 성분 변화 및 색소 변화를 탐색하였다. 1. 등숙이 진행될수록 종자의 건물중, 생체중, 건물축적 비율이 증가되었지만, 수분함량은 감소하였다. 자색옥수수 흑진주찰의 색차 측정 결과에서 적색도 (redness)는 등숙이 진행될수록 증가하였지만, 밝기 (lightness) 와 황색도 (yellowness)는 감소하였다. 아미노산 함량은 등숙기간 동안 함량이 변화가 거의 없는 것으로 나타났다. 지방산에서는 등숙이 진행될수록 stearic acid비율이 증가하였다. 2. 자색옥수수 종실에 대한 등숙이 진행될수록 항산화 측정 방법 중에서 DPPH, FRAP, Chemiluminescence에서는 항산화 능력이 증가하는 경향을 나타내었다. 등숙기간과 항산화 실험 방법 간의 상관관계는 DPPH (0.45**), FRAP (0.77**), Chemiluminescence (0.45**)는 정의 상관관계를 나타내었지만, TEAC (-0.17ns), TPC (-0.05ns)에서는 부의 상관관계를 나타내었다. 또한 실험 방법간의 상관관계는 DPPH와 FRAP, DPPH와 Chemiluminescence, FRAP와Chemiluminescence, FRAP와 TPC, TEAC와 TPC 는 각각 (0.63***, 0.69***, 0.78***, 0.62*** and 0.50***을 나타내어 높은 정의 상관관계를 보였다. 그러나 DPPH와 TEAC, TEAC와 Chemiluminescence는 통계분석에서 유의성을 나타나지 않았다. 3. 종실의 등숙이 진행됨에 따라서 520nm에서 UPLC에서 검출되는 피크의 수와 함양이 모두 증가하는 경향을 나타내었다. 자색옥수수 흑진주찰의 주요 안토시아닌은 cyanidin-3-β-O-glucoside이었으며 등숙이 진행될수록 종실내의 함량이 증가하였으며, 출사후 21일 이후에는 pelargonidin-3-β-O-glucoside와 malvidin-3-β-O-glucoside이 검출되었으며, 등숙이 진행될수록 함량이 증가하였다. 4. 흑진주찰 종실의 등숙기간 동안 단백질 변화 패턴을 분석하기 위하여 two-dimensional electrophoresis (2-DE)와 MALDI-TOF을 이용하여 분석하였다. 분리된 단백질의 수는 등숙이 진행될수록 동정되는 단백질 spot 개수는 증가하였다. 분리된 단백질을 동정하기 위하여 MALDI-TOF을 이용하였으며, translationally-controlled tumor protein 등의 단백질이 동정되었다. 동정된 단백질을 기능적 분류하였을 때, cell structure (34.4%)가 가장 큰 비중을 차지하고 있었으며 stress response (18.8%), metabolism (15.6%), regulatory protein (12.5%), signal transduction (3.1%) 순으로 분류되었다.
The color of corn kernel is very diverse characteristics such as yellow, white, orange, blue, brown, green, purple and black. Especially, the purple kernel corn originated in Central and South America including the Peruvian andes and Bolivia. People of these regions have eaten beverage which they ca...
The color of corn kernel is very diverse characteristics such as yellow, white, orange, blue, brown, green, purple and black. Especially, the purple kernel corn originated in Central and South America including the Peruvian andes and Bolivia. People of these regions have eaten beverage which they call “chicha morad” using the colored corn. These studies were measured by the physical characteristics, antioxidant capacities, anthocyanins amd proteom of purple corn Heukjinjuchal. When it was progressed by the ripening stage, fresh weight and the ration of dry matter accumulation increased, but the moisture content decreased with the development of kernel maturation. Especially, it was thought that dry matter accumulation of purple corn kernel was increased because of the growth in density of kernel throughout photosynthesis products during ripening. When the ripening stage of purple corn Heukjinjuchal increased, measured redness value also increased. These results means that a representative red color anthocyanins increased when progressed by the ripening stage. The content of amino acids had been consistent during the ripening stage in these studies. These experiments of fatty acids were used to three type fatty acids, which were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1). The content ratio of oleic acid was the highest among the observed three fatty acids So far, antioxidant capacity has been developed and measured to diverse assay methods. However, developed several antioxidant assay methods have shown different outcomes among physiological growth stages and many kinds of plant. In these studies, The inhibition of DPPH radical scavenging was increased and had the positive regression curve (y=0.3236x+71.967, R2=0.227) during the ripening stage. TEAC activity was slightly decreased when purple corn Heukjinjuchal kernel was ripening. FRAP activity was increased along with the color change of corn kernel. The antioxidant capacity used by chemiluminescence was increased during ripening stage. The activity of antioxidant in purple corn kernel is dependent on various factors. The difference of activity bring about the properties of the substrates, oxidation condition and the limitation of antioxidants in different phases (Frankel and Meyer, 2000). To analyze the result of the correlation with the different antioxidant assay methods during the ripening stage of purple corn Heukjinjuchal, the significant difference showed between the antioxidant assay method. Many studies have researched that colored corn has various pigments including carotenoid, phenolic compounds and anthocyanins. Especially, the color of purple corn is due to anthocyanins. Anthocyanins from kernel pericarp was involved in the most percentage of total kernel anthocyanins content. (Moreno et al., 2005). In the analysis of purple corn Heukjinjuchal, three types anthocyanins were detected by UPLC. In this experiment, anthocyanins content also tended to increase when increasing day after silking stage. his experiment represented that cyanidin 3-glucoside was a major anthocyanins constituent and also had the important position in anthocyanins content of purple corn during ripening stage. Pelargonidin-3-β-O-glucoside and malvidin-3-β-O-glucoside were detected by 21 day after silking stage. To investigate the characteristics of the protein level among the developing stage, each ripening stage of purple corn Heukjinjuchal was performed in proteomics analysis with two-dimensional electrophoresis (2-DE) separated by protein. protein spots on two-dimensional electrophoresis gel had clearly separated by isoelectric point and molecular weight. The total number of detected protein spot was 1,384 and well-defined 29 spots could be resolved on the 15th day after silking stage. A number of well defined protein spot at 20th, 25th and 30th days after silking stage could detect well-defined 35, 45 and 47 spots, respectively. Among 43 identified protein spots used by two-dimensional electrophoresis, 32 protein spots were identified by MALDI-TOF. Multiple protein spots was thought that most proteins involved in these primary metabolic pathways were identified as multiple protein spots. As protein spots were classified as molecule function, purple corn kernel was isolated by five functional categories such as regulatory protein, stress response, signal transduction, metabolism and cell structure. The most abundant molecular function category in purple corn was cell structure (34.4%) which have a main role in storage protein. The next abundant categories of purple corn kernel were stress response (18.8%), metabolism (15.6%), regulatory protein (12.5%) and signal transduction (3.1%).
The color of corn kernel is very diverse characteristics such as yellow, white, orange, blue, brown, green, purple and black. Especially, the purple kernel corn originated in Central and South America including the Peruvian andes and Bolivia. People of these regions have eaten beverage which they call “chicha morad” using the colored corn. These studies were measured by the physical characteristics, antioxidant capacities, anthocyanins amd proteom of purple corn Heukjinjuchal. When it was progressed by the ripening stage, fresh weight and the ration of dry matter accumulation increased, but the moisture content decreased with the development of kernel maturation. Especially, it was thought that dry matter accumulation of purple corn kernel was increased because of the growth in density of kernel throughout photosynthesis products during ripening. When the ripening stage of purple corn Heukjinjuchal increased, measured redness value also increased. These results means that a representative red color anthocyanins increased when progressed by the ripening stage. The content of amino acids had been consistent during the ripening stage in these studies. These experiments of fatty acids were used to three type fatty acids, which were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1). The content ratio of oleic acid was the highest among the observed three fatty acids So far, antioxidant capacity has been developed and measured to diverse assay methods. However, developed several antioxidant assay methods have shown different outcomes among physiological growth stages and many kinds of plant. In these studies, The inhibition of DPPH radical scavenging was increased and had the positive regression curve (y=0.3236x+71.967, R2=0.227) during the ripening stage. TEAC activity was slightly decreased when purple corn Heukjinjuchal kernel was ripening. FRAP activity was increased along with the color change of corn kernel. The antioxidant capacity used by chemiluminescence was increased during ripening stage. The activity of antioxidant in purple corn kernel is dependent on various factors. The difference of activity bring about the properties of the substrates, oxidation condition and the limitation of antioxidants in different phases (Frankel and Meyer, 2000). To analyze the result of the correlation with the different antioxidant assay methods during the ripening stage of purple corn Heukjinjuchal, the significant difference showed between the antioxidant assay method. Many studies have researched that colored corn has various pigments including carotenoid, phenolic compounds and anthocyanins. Especially, the color of purple corn is due to anthocyanins. Anthocyanins from kernel pericarp was involved in the most percentage of total kernel anthocyanins content. (Moreno et al., 2005). In the analysis of purple corn Heukjinjuchal, three types anthocyanins were detected by UPLC. In this experiment, anthocyanins content also tended to increase when increasing day after silking stage. his experiment represented that cyanidin 3-glucoside was a major anthocyanins constituent and also had the important position in anthocyanins content of purple corn during ripening stage. Pelargonidin-3-β-O-glucoside and malvidin-3-β-O-glucoside were detected by 21 day after silking stage. To investigate the characteristics of the protein level among the developing stage, each ripening stage of purple corn Heukjinjuchal was performed in proteomics analysis with two-dimensional electrophoresis (2-DE) separated by protein. protein spots on two-dimensional electrophoresis gel had clearly separated by isoelectric point and molecular weight. The total number of detected protein spot was 1,384 and well-defined 29 spots could be resolved on the 15th day after silking stage. A number of well defined protein spot at 20th, 25th and 30th days after silking stage could detect well-defined 35, 45 and 47 spots, respectively. Among 43 identified protein spots used by two-dimensional electrophoresis, 32 protein spots were identified by MALDI-TOF. Multiple protein spots was thought that most proteins involved in these primary metabolic pathways were identified as multiple protein spots. As protein spots were classified as molecule function, purple corn kernel was isolated by five functional categories such as regulatory protein, stress response, signal transduction, metabolism and cell structure. The most abundant molecular function category in purple corn was cell structure (34.4%) which have a main role in storage protein. The next abundant categories of purple corn kernel were stress response (18.8%), metabolism (15.6%), regulatory protein (12.5%) and signal transduction (3.1%).
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