[논문]해조류 5종의 아미노산 조성 및 계통 다양성 비교 분석

손승원; 이혜영

doi:10.5352/jls.2024.34.3.145

[국내논문] 해조류 5종의 아미노산 조성 및 계통 다양성 비교 분석
Comparative Analysis of the Amino Acid Composition and Phylogenetic Diversity of Five Seaweed Species

생명과학회지 = Journal of life science, v.34 no.3, 2024년, pp.145 - 152

손승원 (식품의약품안전처 식품의약품안전평가원 독성평가연구부 약리마약연구과) , 이혜영 (동의대학교 식품공학과)

초록
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해조류는 풍부한 필수 영양소 공급으로 인해 귀중한 해양 자원으로 여겨지며 특히 단백질과 아미노산이 풍부하게 함유되어 있다. 한국에서는 500종 이상의 해조류가 서식하며 그 중 50종 이상이 식품용으로 이용되어 일상 식단의 중심 역할을 한다. 본 연구는 한국에서 가장 흔히 섭취되는 해조류 5종(매생이, 톳, 김, 다시마, 미역; Capsosiphon fulvescens, Hizikia fusiforme, Porphyra yezoensis, Saccharina japonica, Undaria pinnatifida)의 단백질 구성 아미노산을 분석하였다. 고성능 액체 크로마토그래피 분석 결과, 아스파르트산, 글루탐산, 알라닌, 류신이 가장 풍부한 아미노산 성분임을 알 수 있었다. 주성분 분석에서는 이 다섯 종류의 해조류가 아미노산 구성에 따라 세 개의 군집으로 분류될 수 있었고, 이는 부분적으로 계통 분류 결과와 일치하였다. 다양한 아미노산 중에서도 글루탐산, 아스파르트산, 알라닌이 구분을 주도하는 주요 아미노산이였다. 특히, 가까운 계통적 근접성을 보이는 Undaria pinnatifida와 Capsosiphon fulvescens는 뚜렷하게 유사한 아미노산 프로필을 나타내었다. 그에 비해 Porphyra yezoensis와 Saccharina japonica는 계통적 관계를 공유하더라도 다른 아미노산 구성을 보였다. Hizikia fusiforme는 두 분석 모두에서 독특한 군집으로 나타났다.

Abstract ▼ AI-Helper

Seaweeds represent a widely harnessed marine resource that are valued for their abundant supply of essential nutrients, particularly proteins and amino acids. In Korea, where over 500 species of seaweed thrive and more than 50 are utilized for culinary purposes, seaweed has become a staple in regular diets. In this study, we focused on five of the most commonly consumed seaweed species in Korea: Capsosiphon fulvescens, Hizikia fusiforme, Porphyra yezoensis, Saccharina japonica, and Undaria pinnatifida. We closely examined the amino acid compositions of these five species. High-performance liquid chromatography showed that aspartic acid, glutamic acid, alanine, and leucine were the most abundant amino acids in the seaweeds. Principal component analysis revealed that the five seaweed species could be classified into three clusters according to their amino acid composition, partially corroborating findings from the phylogenetic analysis. Among various amino acids, glutamic acid, aspartic acid, and alanine were the primary amino acids driving differentiation. Notably, U. pinnatifida and C. fulvescens, which demonstrated close phylogenetic proximity, exhibited remarkably similar amino acid profiles. Conversely, although P. yezoensis and S. japonica shared a phylogenetic relationship, they displayed distinctly different amino acid compositions. H. fusiforme emerged as a distinct group in both analyses.

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표/그림 (5)

표 Table 1. Five seaweed species that were included in the phylogenetic analysis
그림 Fig. 1. HPLC chromatograms of (A) Capsosiphon fulvescens, (B) Hizikia fusiforme, (C) Porphyra yezoensis, (D) Saccharina japonica, and (E) Undaria pinnatifida. Peaks: 1. Aspartic acid, 2. Glutamic acid, 3. Serine, 4. Histidine, 5. Glycine, 6. Threonine, 7. Arginine, 8. Alanine, 9. Tyrosine, 10. Cystine, 11. Valine, 12. Methionine, 13. Phenylalanine, 14. Isoleucine, 15. Leucine, 16. Lysine, 17. Proline.
표 Table 2. Amino acid composition of Capsosiphon fulvescens, Hizikia fusiforme, Porphyra yezoensis, Saccharina japonica, and Undaria pinnatifida
그림 Fig. 2. PCA biplot obtained from the amino acid composition of five seaweed species samples. 1-3: Porphyra yezoensis, 4-6: Undaria pinnatifida, 7-9: Saccharina japonica, 10-12: Capsosiphon fulvescens, 13-15: Hizikia fusiforme.
그림 Fig. 3. A dendrogram of five seaweed species constructed in the MEGA11 program.

AI 본문요약
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제안 방법

Many researchers have analyzed the amino acid composition of seaweeds [1, 13, 14, 18]; however, a systematic investigation comparing the profiles of these amino acids is lacking. In this study, we conducted amino acid analysis using high-performance liquid chromatography (HPLC) and employed chemometric tools to identify similarities and commonalities among the amino acid compositions of the five most widely consumed seaweed species in Korea. These findings were then compared with a dendrogram constructed based on genetic data, specifically data from cytoplasmic ribosomes, which are fundamental components of eukaryotic cells.
The study reveals remarkable concordance between amino acid composition and 18S rRNA-based phylogeny for five seaweed species, with fine-scale resolution exceeding taxonomic classification. Notably, conspecifics Undaria pinnatifida and Capsosiphon fulvescens exhibit virtually identical amino acid profiles, confirming their close evolutionary relationship.

성능/효과

1% since 2016. The major types, consisting of Undaria pinnatifida (34.1%), Porphyra yezoensis (32.3%), Saccharina japonica (31.7%), Hizikia fusiforme (0.8%), and Capsosiphon fulvescens (0.2%) collectively account for 99.1 % of the total seaweed production.
Five species of marine macroalgae commonly produced in Korea were selected for genetic analysis: Capsosiphon fulvescens, Hizikia fusiforme, Porphyra yezoensis, Saccharina japonica, and Undaria pinnatifida. Their 18S rRNA gene sequences retrieved from the US National Bioinformatics Center (https://www.
18S rRNA, a conserved component of eukaryotic ribosomes, serves as a valuable marker for similarity-based classification due to its ubiquitous presence and slow evolutionary rate. The accession numbers of the 18S rRNA gene, widely utilized in phylogenetic studies as a fundamental eukaryotic component, were obtained (Table 1). ClustalW was employed to gather essential information about the five seaweed species for subsequent similarity tree construction (http://www.
It is worth noting that, depending on the species of seaweed, there may be some variations; however, an overall similarity in the primary amino acid content was observed. Among the five types of seaweed analyzed, glutamic acid and aspartic acid were found to predominate, followed by leucine and alanine. These results align with those reported in previous studies [1, 2].
9% of the variability in the dataset, respectively. The results revealed three distinct groups: Group I (Porphyra yezoensis), group II (Undaria pinnatifida, Saccharina japonica, Capsosiphon fulvescens), and group III (Hizikia fusiforme), as depicted in Fig. 2.

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