Re: 콩 단백질 발효 --＞ bioactive peptide 효과 : 영향력지수 15점 논문

[문형철]

1. 연구 배경 및 목적

• 대두는 식물성 단백질의 풍부한 공급원이며, **발효 과정을 통해 다양한 생리활성 펩타이드(bioactive peptides)**가 생성됨.
• 이러한 펩타이드는 항고혈압, 항산화, 항당뇨, 항균, 항암 등의 건강 기능성을 가질 수 있음.
• 본 논문은 발효 대두에서 생성되는 생리활성 펩타이드의 종류, 생성 메커니즘, 기능성 및 적용 가능성을 종합적으로 검토함.

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🧬 2. 대두 단백질의 특성

• 주 저장 단백질: 글리시닌(Glycinin, 11S 글로불린) 및 β-콩글리시닌(β-conglycinin, 7S 글로불린).
• 이들은 대두 단백질의 65~85%를 차지하며, 발효 중 **단백질 분해효소(protease)**에 의해 펩타이드로 전환됨.
• 특정 아미노산 조성과 배열에 따라 생리활성이 결정됨.

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🍲 3. 대두 발효 및 펩타이드 생성 메커니즘

• 발효 미생물(Bacillus spp., Lactobacillus spp., Aspergillus spp., Rhizopus spp. 등)이 단백질 가수분해를 유도함.
• 발효에 사용된 균주의 종류에 따라 펩타이드 조성과 기능성이 달라짐.
• 예: Bacillus subtilis MTCC5480 → 높은 단백질 가수분해와 항산화 활성 펩타이드 생성.

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🧪 4. 주요 발효 대두 제품 및 균주

발효 제품주요 균주주요 기능성

낫토 (Natto)	B. subtilis natto	ACE 억제, 항균, 항암
청국장	B. subtilis CH-1023	항고혈압, 항당뇨
된장	B. subtilis, Aspergillus spp.	ACE 억제, 항균
된장메주	B. subtilis, Rhizopus spp. 등	항암 펩타이드(서팩틴 등)
템페	Rhizopus spp.	항산화, 항고혈압, 항미생물
수푸, 두시, 도우치 등	Aspergillus, Mucor	ACE 억제, 항산화 등

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💡 5. 생리활성 펩타이드의 건강 기능성 ✔️ 5.1. ACE 억제 펩타이드 (혈압 조절)

• 기전: Angiotensin I → II 변환 차단 → 혈압 상승 억제
• 주요 펩타이드: Ile-Phe-Leu, Trp-Leu, His-His-Leu 등
• 낫토, 청국장, 도우치, 템페 등에서 다수 확인

✔️ 5.2. 항산화 펩타이드

• 기전: 자유 라디칼 제거 → 산화 스트레스 감소
• 풍부한 아미노산: Trp, His, Tyr 등
• 템페, 청국장, 도우치 등에서 활성 확인됨

✔️ 5.3. 항균 펩타이드

• Bacillus 속 균주에서 생성된 리포펩타이드 및 박테리오신
• B. subtilis SCK-2, B. natto TK-1 등에서 강력한 항균 활성

✔️ 5.4. 항당뇨 펩타이드

• 기전: PPAR-γ 조절, 인슐린 감수성 증가
• 청국장, 메주, 수푸 등에서 발효 기간에 따라 활성 증가

✔️ 5.5. 항암 펩타이드

• 서팩틴(surfactin)-유사 펩타이드 및 루나신(lunasin) 등
• 유방암, 간암, 대장암 세포에서 세포 생장 억제 효과 보고

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📌 6. 결론 및 전망

• 대두 발효 과정에서 생성되는 펩타이드는 기능성 식품 및 천연 치료제로서 높은 잠재력을 가짐.
• 향후 과제:
  • 특정 펩타이드의 구조 및 기전 규명
  • 산업화 가능한 균주 및 발효 조건 확립
  • 약리 효과 검증 및 인체 적용 연구 확대

Production of bioactive peptides during soybean fermentation and their potential health benefits.pdf

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Review

Production of bioactive peptides during soybean fermentation and their potential health benefits

Author links open overlay panelSamurailatpam Sanjukta, Amit Kumar Rai

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https://doi.org/10.1016/j.tifs.2016.01.010Get rights and content

Highlights

• •

  Fermented soybean products are potential source of bioactive peptides.

• •

  Peptides are produced either by soybean protein hydrolysis or produced by microbes.

• •

  Individual microbes contribute to formation of specific bioactive peptides.

• •

  Peptides exhibit several health benefits depending on their amino acid sequence.

• 발효 대두 제품은 생체 활성 펩티드의 잠재적 공급원입니다.
• •생체활성 펩티드는 대두 단백질 가수분해 또는 미생물에 의해 생성됩니다.
• •개별 미생물은 특정 생체 활성 펩티드의 형성에 기여합니다.
• •펩티드는 아미노산 서열에 따라 여러 가지 건강상의 이점을 나타냅니다.

Abstract

Background

Fermented soybean products are consumed in many Asian countries and are one of the potential sources of bioactive peptides. Soybean is fermented using bacteria (Bacillus subtilis and lactic acid bacteria) and fungi (Mucor spp., Aspergillus spp. and Rhizopus spp.), resulting in different types of fermented products.

Scope and approach

This review article is focused on production of bioactive peptides in fermented soybean products and their role in prevention and treatment of several metabolic diseases. Studies on novel bioactive peptides having specific health benefits can lead to their application in the development of functional foods and pharmaceuticals with the aim replace synthetic drugs that have several side effects.

Key findings and conclusions

Peptides in fermented soybean products are either released by the hydrolysis of soybean proteins during fermentation or produced by the microorganisms associated with fermentation. During soybean fermentation specific bioactive peptides are produced as a result of hydrolysis of soybean proteins (Glycinin and β-conglycinin). Individual microbial strains contribute in the formation of specific bioactive peptides with respective health benefits depending on the sequence and composition of amino acids. Such bioactive peptides may act like regulatory compounds and exhibit bioactive properties such as anti-hypertensive, antimicrobial, antioxidant, anti-diabetic and anticancer activities. Studies in future, on application of specific strains for soybean fermentation can lead in to the formation of novel bioactive peptides with potential health benefits.

배경

발효 콩 제품은

많은 아시아 국가에서 소비되며

생리활성 펩타이드의 잠재적 공급원 중 하나입니다.

콩은

박테리아(바실러스 서브틸리스 및 젖산균)와

곰팡이(뮤코르 종, 아스페르길루스 종, 리조푸스 종)를 사용하여 발효되며,

이로 인해 다양한 유형의 발효 제품이 만들어집니다.

범위 및 접근 방식

이 리뷰 기사는 발효 콩 제품에서 바이오액티브 펩타이드의 생산과 여러 대사성 질환의 예방과 치료에 있어서의 그 역할에 초점을 맞추고 있습니다. 특정 건강상의 이점을 갖는 새로운 바이오액티브 펩타이드에 대한 연구는 여러 가지 부작용이 있는 합성 약물을 대체하는 것을 목표로 하는 기능성 식품과 의약품 개발에 적용될 수 있습니다.

주요 결과 및 결론

발효된 대두 제품에 함유된 펩타이드는

발효 과정에서 대두 단백질의 가수분해에 의해 방출되거나

발효와 관련된 미생물에 의해 생성됩니다.

대두 발효 과정에서

대두 단백질(글리시닌과 β-콩글리시닌)의 가수분해로 인해

특정 생체 활성 펩타이드가 생성됩니다.

Glycinin and β-conglycinin

개별 미생물 균주는

아미노산의 서열과 구성에 따라 각각의 건강상의 이점을 지닌

특정 생체 활성 펩타이드의 형성에 기여합니다.

이러한 생체 활성 펩타이드는

조절 화합물처럼 작용할 수 있으며,

항고혈압, 항균, 항산화, 항당뇨, 항암 작용과 같은 생체 활성 특성을 나타낼 수 있습니다.

향후 대두 발효에 특정 균주를 적용하는 연구가 진행되면

잠재적인 건강상의 이점을 지닌

새로운 생체 활성 펩타이드가 형성될 수 있습니다.

Introduction

Soybean is the most acknowledged source of plant protein, which also contributes to a wide range of health benefits. Apart from proteins, soybean contains basic nutritive constituents, such as lipids, vitamins, minerals, free sugar and contains isoflavones, flavanoids, saponins and peptides that are of therapeutic value (Kim et al., 2006, Wang et al., 2008a). Soybean is consumed in two forms, unfermented (roasted and fried soybeans, soy powder, soy butter, soybean oil etc.) and fermented (soy sauce, cheese, pickle, yogurt etc.). Fermentation has been used since ancient times and the basic idea behind the process was to preserve the perishable food materials specially where there was scarcity of such foods. In the present scenario fermentation is applied to improve bioactive components responsible for health benefits (Cho et al., 2011, Rai and Jeyaram, 2015, Sourabh et al., 2015) and reduction of antinutritional factors (Difo et al., 2014, Egounlety and Aworh, 2003, Rai and Appaiah, 2014). During fermentation, complex organic compounds are broken down into smaller molecules by microorganisms, which exert various physiological functions beyond their nutritional properties. Fermentation of soybean with different microorganisms improves the biofunctional properties due to the increase in free isoflavones and peptides (Cho et al., 2011, Sanjukta et al., 2015, Zhang et al., 2006). Fermentation can also result in reduction of antinutritional components such as proteinase-inhibitors, phytic acid, urease, oxalic acids (Egounlety and Aworh, 2003, Reddy and Pierson, 1994). Soybean fermentation using specific microorganisms has shown to reduce components responsible for immunoreactivity (Frias et al., 2008, Song et al., 2008a).

Fermented soybean products have showed negligible human IgE immunoreactivity, which may be due to the hydrolysis of immunoreactive soybean proteins during fermentation (Song, Martinez-Villaluenga, & Gonzalez de Mejia, 2008b).

Fermented soybean products are very popular in many Asian countries. The popular soybean products include natto, miso, tofuyo (Japan), douchi, sufu, doubanjiang (China), cheonggukjang, doenjang, kanjang, meju (Korea), tempeh (Indonesia), thua-nao (Thialand), kinema, hawaijar, tungrymbai (India). Soybean fermentation results in release of peptides by the action of proteolytic enzymes produced by the microorganisms involved during fermentation (Rai and Jeyaram, 2015, Sanjukta et al., 2015). Bioactive peptides are inactive within the sequence of parent protein and are released on enzymatic hydrolysis during fermentation and gastrointestinal digestion. These peptides are chains of 2–20 amino acids and their activity depends on chain length, amino acid composition and sequence of amino acids. Peptides improve the functional properties of the fermented foods and can act as natural alternative to various synthetic drugs. In fermented soybean products, peptide mediated therapeutic values differ with specific microbes involved in the fermentation process and the soybean variety used for fermentation. Bioactive peptides in fermented soybean have been studied for various therapeutic properties such as antioxidant (Sanjukta et al., 2015, Watanabe et al., 2007), antihypertensive (Gibbs et al., 2004, Zhang et al., 2006), anti-tumor (Jung, Park, & Park, 2006), antidiabetic (Kwon et al., 2011) and are also known to prevent atherosclerosis (Tsai, Chu, Lee, & Pan, 2009). Epidemiological evidences for both lower incidences of cancer and mortality rates in populations consuming high levels of soybean products are garnering attention towards peptides, as protein is one of the major components of soybean (Spector, Anthony, Alexander, & Arab, 2003). During the last two decades, researchers have laid a lot of emphasis on bioactive peptides in fermented soybean products. Thus, the current review article is focused on bioactive peptides in fermented soybeans products and their potential health benefits.

소개
콩은 식물성 단백질의 가장 잘 알려진 공급원이며, 다양한 건강상의 이점을 제공합니다. 

콩에는 단백질 외에도 

지질, 비타민, 미네랄, 유리당과 같은 

기본적인 영양 성분이 포함되어 있으며, 

치료 효과가 있는 이소플라본, 플라보노이드, 사포닌, 펩타이드가 함유되어 있습니다(Kim et al., 2006, Wang et al., 2008a). 

콩은 

발효되지 않은 상태(볶은 콩, 튀긴 콩, 콩가루, 콩 버터, 콩기름 등)와 

발효된 상태(간장, 치즈, 피클, 요거트 등)의 두 가지 형태로 섭취됩니다. 

발효는 고대부터 사용되어 왔으며, 이 과정의 기본 개념은 부패하기 쉬운 식재료를 보존하는 것이었습니다. 특히 그러한 식재료가 부족한 곳에서 특히 유용했습니다. 현재 발효는 건강에 유익한 생리활성 성분을 개선하는 데 사용되고 있습니다(Cho et al., 2011, Rai and Jeyaram, 2015, Sourabh et al., 2015). 그리고 영양소 파괴 인자의 감소(Difo 외, 2014, Egounlety와 Aworh, 2003, Rai와 Appaiah, 2014). 발효 과정에서 복잡한 유기 화합물은 미생물에 의해 더 작은 분자로 분해되어 영양적 특성 외에도 다양한 생리학적 기능을 발휘합니다. 

다른 미생물로 대두를 발효시키면 

유리 이소플라본과 펩타이드가 증가하여 

생체 기능적 특성이 향상됩니다(Cho et al., 2011, Sanjukta et al., 2015, Zhang et al., 2006). 

발효는 또한 

단백질 분해 억제제, 

피트산, 

요소 분해 효소, 

옥살산(Egounlety and Aworh, 2003, Reddy and Pierson, 1994)과 같은 

영양소 파괴 성분을 감소시킬 수 있습니다. 

특정 미생물을 이용한 대두 발효는 

면역 반응성을 담당하는 성분을 감소시키는 것으로 나타났습니다(Frias et al., 2008, Song et al., 2008a).

발효 대두 제품은 

발효 과정에서 면역 반응성 대두 단백질의 가수 분해로 인해 

무시할 수 있는 수준의 인간 IgE 면역 반응성을 보였습니다(Song, Martinez-Villaluenga, & Gonzalez de Mejia, 2008b).

발효 콩 제품은 

많은 아시아 국가에서 매우 인기가 있습니다. 

인기 있는 콩 제품에는 

낫토, 미소, 도후요(일본), 두치, 스푸, 두반장(중국), 

청국장, 된장, 간장, 메주(한국), 템페(인도네시아), 투아-나오(태국), 키네마, 하와이자르, 퉁리밈바이(인도) 등이 있습니다. 

콩 발효는 

발효 과정에서 관련된 미생물에 의해 생성된 단백질 분해 효소의 작용으로 

펩타이드가 방출되는 결과로 이어집니다(Rai and Jeyaram, 2015, Sanjukta et al., 2015). 

생체 활성 펩타이드는 

모 단백질의 서열 내에서 비활성 상태이며, 

발효 및 위장 소화 과정에서 효소 가수분해에 의해 방출됩니다. 

이 펩타이드는 2-20개의 아미노산으로 이루어진 사슬이며, 

그 활성은 사슬의 길이, 아미노산 구성, 아미노산의 순서에 따라 달라집니다. 

펩타이드는 

발효 식품의 기능적 특성을 향상시키고 

다양한 합성 약물의 자연적 대안으로 작용할 수 있습니다. 

발효 대두 제품에서 펩타이드 매개 치료 효과는 

발효 과정에 관여하는 특정 미생물과 발효에 사용되는 

대두 품종에 따라 다릅니다. 

발효 대두의 생체 활성 펩타이드는 

항산화(Sanjukta et al., 2015, Watanabe et al., 2007), 

항고혈압(Gibbs et al., 2004, Zhang et al., 2006), 

항종양(Jung, Park, & Park, 2006) 등 

다양한 치료 특성에 대해 연구되어 왔습니다. 

항당뇨(Kwon et al., 2011) 및 동맥경화 예방(Tsai, Chu, Lee, & Pan, 2009) 효과가 있는 것으로 알려져 있습니다. 

단백질이 대두의 주요 성분 중 하나이기 때문에(Spector, Anthony, Alexander, & Arab, 2003), 

대두 제품을 많이 섭취하는 집단에서 암 발병률과 사망률이 낮다는 역학적 증거가 

펩티드에 대한 관심을 모으고 있습니다. 

지난 20년 동안 연구자들은 발효 대두 제품에 함유된 

생체 활성 펩타이드에 많은 관심을 기울여 왔습니다. 

따라서, 이번 리뷰 기사는 발효 대두 제품에 함유된 생체 활성 펩타이드와 그 잠재적인 건강상의 이점에 초점을 맞추고 있습니다.

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Section snippetsCharacteristics of soybean protein

Soybean seeds are relatively inexpensive source of dietary protein for human consumption, having protein content of 35–40% on a dry weight basis (Mujoo, Trinh, & Ng, 2003). The proteomic studies of the soybean protein have given the basic information about the major storage proteins in soybean, Glycinin (11S globulin) and β-conglycinin (7S globulin) fractions, accounting approximately 40% and 30%, respectively of the total protein (Utsumi, 1992, Utsumi et al., 1997). As glycinin and

Impact of fermentation on soybean protein

Soybean proteins may not be highly digestible because of the presence of high amount of enzyme inhibitors such as proteinase and trypsin inhibitors. Fermentation is an eco-friendly process, which improves the digestibility of soybean protein. During fermentation, the proteolytic enzymes produced by the microbial populations, hydrolyzes the proteins into peptides and free amino acids (Fig. 1). Free amino acids contents have been reported to increase in several fermented soybean products such as 

Types of fermented soybean products

Fermentation of soybean gives rise to different products based on many criteria but microbes are the foremost cause for the differences as they affect the aroma, texture, therapeutical and neutraceutical values. Bacillus spp., lactic acid bacteria (LAB) and fungi are reported to be the key players in fermented soybean products (Cao et al., 2009, Donkor et al., 2005, Gibbs et al., 2004, Kwon et al., 2007). Some of the fermented soybean products are fermented with Bacillus only (natto, kinema,

Bioactive peptides in fermented soybean

Soybean fermentation releases many small peptides by the hydrolysis of soybean proteins by microbial proteases, which exhibit therapeutic properties such as anti-hypertensive, antioxidant, hypocholesterolemic, chemopreventive, antidiabetic etc. (Fig. 2). Bioactive peptides in fermented soybean are either formed by hydrolysis of soybean protein (Tables 1 and 2) or produced by the starter culture (Table 3). Many studies have reported the presence of bioactive peptides in fermented soybean

Conclusions

Although soybean is a rich source of plant protein, its nutritive values are concealed by the anti-nutritive properties. Fermentation not only reduces the toxins but it leads to the production of several beneficial compounds such as peptides. Peptides in fermented soybean products exhibit bioactive properties such as ACE-inhibitory, antioxidant, antitumor, antidiabetic and antimicrobial property. The bioactive peptides produced during fermentation are produced either by starter culture or by

Acknowledgments

Authors record their thanks to Director, Institute of Bioresources and Sustainable Development for the support and encouragements. We would like to thank Department of Biotechnology, Govt. of India for the funding (Grant No - BT/01/08/IBSD/Sikkim dated 23/03/2009) for the establishment of Institute of Bioresources and Sustainable Development (Regional Centre) at Sikkim.