[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
AI-Helper

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.

주제어

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
AI-Helper

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

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].
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.
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.
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.

참고문헌 (20)

Dawczynski, C., Schubert, R. and Jahreis, G. 2007. Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem. 103, 891-899.？

상세보기
Fleurence, J. 1999. Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends Food Sci. Technol. 10, 25-28.？

상세보기
Gressler, V., Fujii, M. T., Martins, A. P., Colepicolo, P., Mancini-Filho, J. and Pinto, E. 2011. Biochemical composition of two red seaweed species grown on the Brazilian coast. J. Sci. Food Agric. 91, 1687-1692.？

상세보기
Holdt, S. L. and Kraan, S. 2011. Bioactive compounds in seaweed: functional food applications and legislation. J. Appl. Phycol. 23, 543-597.？

상세보기
Kim, D., Park, J. and Lee, T. K. 2013. Analysis of biochemical compositions and nutritive values of six species of seaweeds. J. Life Sci. 23, 1004-1009.？
Korea National Statistical Office. 2023. Fisheries Production Trends Survey: Statistics by Fishery Type, Species, and Fishing Method.？
Long, W., 2017. Automated amino acid analysis using an Agilent Poroshell HPH-C18 column. Application note, Agilent Technologies, Inc. Publication Number 5991-5571 EN.？
MacArtain, P., Gill, C. I. R., Brooks, M., Campbell, R. and Rowland, I. R. 2007. Nutritional value of edible seaweeds. Nutr. Rev. 65, 535-543.？

상세보기
Milinovic, J., Mata, P., Diniz, M. and Noronha, J. P. 2021. Umami taste in edible seaweeds: The current comprehension and perception. Int. J. Gastron. Food Sci. 23, 100301.？
Mohamed, S., Hashim, S. N. and Rahman, H. A. 2012. Seaweeds: A sustainable functional food for complementary and alternative therapy. Trends Food Sci. Technol. 23, 83-96.？

상세보기
Murakami, S., Hirazawa, C., Mizutani, T., Yoshikawa, R., Ohya, T., Ma, N., Owaki, Y., Owaki, T., Ito, T. and Matsuzaki, C. 2023. The anti-obesity and anti-diabetic effects of the edible seaweed Gloiopeltis furcata (Postels et Ruprecht) J. Agardh in mice fed a high-fat diet. Food Sci. Nutr. 11, 599-610.？

상세보기
Nunes, N., Ferraz, S., Valente, S., Barreto, M. C. and Pinheiro de Carvalho, M. A. A. 2017. Biochemical composition, nutritional value, and antioxidant properties of seven seaweed species from the Madeira Archipelago. J. Appl. Phycol. 29, 2427-2437.？

상세보기
Pangestuti, R. and Kim, S.-K. 2015. Chapter 6 Seaweed proteins, peptides, and amino acids, pp. 125-140. In: Tiwari, B.K. and Troy, D.J. (eds). Seaweed Sustainability. Academic Press: San Diego, the United States.？
Shin, D. M., An, S. R., In, S. k. and Koo, J. G. 2013. Seasonal variation in the dietary fiber, amino acid and fatty acid contents of Porphyra yezoensis. Kor. J. Fish Aquat. Sci. 46, 337-342.？
Tamura, K., Stecher, G. and Kumar, S. 2021. MEGA11: Molecular Evolutionary Genetics Analysis Version 11. Mol. Biol. Evol. 38, 3022-3027.？

상세보기
Thiviya, P., Gamage, A., Gama-Arachchige, N. S., Merah, O. and Madhujith, T. 2022. Seaweeds as a source of functional proteins. Phycology 2, 216-243.？
Tiwari, B. K. and Troy, D. J. 2015. Chapter 1 Seaweed sustainability - food and nonfood applications, pp. 1-6. In: Tiwari, B.K. and Troy, D.J. (eds). Seaweed Sustainability. Academic Press: San Diego, the United States.？
Yang, H. C., Jung, K. M., Gang, K. S., Song, B. J., Lim, H. C., Na, H. S., Mun, H. and Heo, N. C. 2005. Physicochemical composition of seaweed fulvescens (Capsosiphon fulvescens). Kor. J. Food Sci. Technol. 37, 912-917.？
Zheng, L. X., Chen, X. Q. and Cheong, K. L. 2020. Current trends in marine algae polysaccharides: The digestive tract, microbial catabolism, and prebiotic potential. Int. J. Biol. Macromol. 151, 344-354.？

상세보기
Zhou, A. Y., Robertson, J., Hamid, N., Ma, Q. and Lu, J. 2015. Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts. Food Chem. 186, 319-325.

상세보기

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증