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ISSN : 2287-271X(Print)
ISSN : 2288-0356(Online)
Current Research on Agriculture and Life Sciences Vol.32 No.3 pp.149-154

소화 효소 저항성을 지니는 팥 단백질의 성질 규명

송은정1, 박선민2, 왕 췬1, 임진규1*
1경북대학교 응용생명과학부 생명식품공학전공, 경북대학교 식품공학부
2경북 테크노파크, 포항, 경상북도

Identification and Characterization of Protease-Resistant Proteins from Adzuki Beans

Eun-Jung Song1, Sun-Min Park2, Qun Wang1, and Jinkyu Lim1*
1School of Food Science & Biotechnology, Major in Life and Food Sciences, Kyungpook National University, Daegu , Korea
2Gyeongbuk Technopark, Pohang, Gyeongsangbuk-do, Korea
Received: September 15 2014 / Revised: September 26 2014 / Accepted: September 26 2014


It is already known that adzuki beans (Vignaangularis) are able to control appetite. Therefore, this studytested the proteins isolated from adzuki beans for theirprotease resistance and interaction with the intestinal muco-sa. The major proteins from adzuki beans were found tobe resistant to the digestive enzymes pepsin and pancreatin,and were identified using 2D-SDS-polyacrylamide gel elec-trophoresis and mass spectrometry. The major adzuki proteinswere easily fractionated by treating the soluble proteinextract with 10mM CaCl2, and were found to contain lacto-transferrin, a homologous protein to the dynein light chaindomain, proteinase inhibitor, and proteins with unknown func-tions. From a tissue binding assay using mouse intestinaltissue sections, the major protein fraction showed weak, yetsignificant and specific binding to the mucosa layer of thesmall intestine. Thus, the current results suggest that adzukiproteins are resistant to digestive enzymes, which enablesthem to survive protease digestion in the intestinal tract,plus they may interact with the intestinal mucosa layer.Therefore, the molecules responsible for controlling appetitein adzuki beans are presumably protease-resistant proteinsthat interact with the intestinal mucosa or delay digestion inthe digestive tract.



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