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Ryeong Ha Kwon,Heon-Woong Kim,Suji Lee,So-Jeong Lee,Hyemin Na,Ju Hyung Kim,Chi-Do Wee,Seon Mi Yoo,Sang Hoon Lee 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In this study, shoots and leaves of Acanthopanax senticosus (AST) were analyzed to identify triterpenoid saponins using UPLC-DAD-QToF/MS. The forty-three of saponins were isolated and identified by six standard compounds and published data (library) and the seventeen of saponins were tentatively confirmed for the first time as new compounds. According to aglycone types, triterpenoid saponins in shoots and leaves were classified to oleanane (mesembryanthemoidigenic acid, echinocystic acid, hederagenin, oleanolic acid), noroleanane (akebonic acid), lupane (chiisanogenin) classes. These saponins possessed structures in which arabinose (Ara, m/z 132), rhamnose (Rham, m/z 146), glucose and galactose (Glu and Gal, respectively, m/z 162) were bonded to C-3 of each aglycone and Rham-2Glu (m/z 470) or Rham-(acetyl)Glu-Glu (m/z 512) were bonded to C-28. The MS fragment pattern and intensity of the compounds were the crucial factors that tentatively identified to sugar type and position. It was the fundamental data that the result of composition of AST saponins support in future activity research and functional product development.
콩 종자 및 발효 식품 소재로부터 고해상도 질량분석 기반의 이소플라본 특성 비교 연구
권령하(Ryeong Ha Kwon),김헌웅(Heon-Woong Kim),이수지(Suji Lee),이소정(So-Jeong Lee),라혜민(Hyemin Na),김주형(Ju Hyung Kim),위치도(Chi-Do Wee),유선미(Seon Mi Yoo),이상훈(Sang Hoon Lee) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.9
본 연구에서는 고해상도 질량분석(UPLC-DAD-QTOF/MS)을 이용하여 무처리 및 증자 콩, 시판되고 있는 청국장(분말포함) 및 낫또 시료로부터 총 36종의 이소플라본 성분이 분리 및 동정 되었으며, 이들 중 10종의 화합물이 최초로 확인되었다(daidzein계 5종, genistein계 5종). 특히 발효 과정(청국장 및 낫또)에서 B. subtilis에 의해 새롭게 발생한 succinyl 배당체들은 기존 daidzin, genistin, glycitin 일배당체에 succinic acid가 결합한 구조로서, daidzein계 4종(신규 3종), genistein계 3종(신규 2종) 및 glycitein계 1종이었으며, 6″-O-succinyldaidzin 및 6″-O-succinylgenistin이 주요성분으로 확인되었다. 무처리 콩, 증자 콩, 청국장 및 낫또 시료의 이소플라본 함량(mg/100 g, 건조 중)은 294.95~411.93 mg/100 g의 분포를 나타냈으며, 이들의 조성에 있어 무처리 콩은 malonyl 배당체(75.9%)> 일배당체> 아글리콘> acetyl 배당체(0.1%)의 순인 반면, 증자콩은 일배당체(72.5%)> acetyl 배당체(13.5%)> malonyl 배당체> 아글리콘의 순으로 확인되었다. 청국장 및 분말, 낫또의 이소플라본은 일배당체(청국장 46.0%, 분말 56.5%, 낫또 70.0%) 및 succinyl 배당체(청국장 20.3%, 분말 22.5%, 낫또 13.6%) 위주로 구성되어 있으며, 청국장 분말 기준 6″-O-succinyldaidzin, 6″-O-succinylgenistin 및 6″- O-succinylglycitin이 각각 8.3%, 9.7% 및 1.3%를 차지하였다. 본 연구에서 제시된 이소플라본 조성 및 함량은 청국장, 낫또 등 콩 발효 식품의 기초 자료로 활용될 수 있으며, 특히 발효 과정 중 사용되는 B. subtilis 균주는 succinyl 배당체를 생성하는 데 있어 중요한 역할을 하는 것으로 판단되어 미생물 균주별 발효시간, 온도 등 다양한 조건에 따른 succinyl 배당체의 생성 비교 연구도 추가적로 필요할 것이다. This study conducted an accurate analysis of isoflavone derivatives, including succinylglucosides, which are identified from fermented soybean products using high-resolution mass spectrometry (UPLC-DAD-QTOF/MS). A total of thirty-six isoflavone components were isolated and identified from soybean seeds (raw and steamed) and commercial fermented products (cheonggukjang, cheonggukjang powder, and natto). Among them, ten novel compounds were tentatively identified for the first time (5 daidzein- and 5 genistein derivatives). In particular, eight succinylglucosides newly generated by Bacillus subtilis during fermentation were structures in which succinic acid was combined with the glucose of the corresponding daidzein (new 3 types), genistein (new 2 types), and glycitein, and among them, 6″-O-succinyldaidzin and 6″-O-succinylgenistin were confirmed as the predominant components. The total isoflavone content (mg/100 g, dry weight) of soybean seeds (raw and steamed), cheonggukjang, and natto ranged from 294.95 to 411.93 mg/100 g. The raw soybean seed was composed of malonylglucosides (75.9%)> monoglucosides> aglycone> acetylglucosides (0.1%), whereas the steamed soybean seed presented as monoglycosides (72.5%)> acetylglucosides (13.5%)> malonylglucosides> aglycones. In addition, cheonggukjang, cheonggukjang powder, and natto mainly contained monoglucosides (46.0%, 56.5%, and 70.0%, respectively) and succinylglucosides (20.3%, 22.5%, and 13.6%, respectively). It is considered that the isoflavone profiles including the additional succinylglucosides can be of fundamental use in applied science related to fermented soybean foods.