| Summary: | Marine brown seaweeds are a source of functional ingredients with various
biological properties. They have been used in the food and functional food
industries. Brown seaweeds are divided into three parts of blades, stipe, and
root. Normally seaweed blades were used as raw materials for biological
research. However, there are limited uses on stipes of Ecklonia
maxima (E. maxima) depending on the
physicochemical, nutritional, and biological properties. Besides, the
comparative studies of two structures of E. maxima, blades and
stipe didn’t discover previously. This study aimed to compare the potent
antioxidant and anti-inflammatory activities of the two structures of E.
maxima, blades and stipe in vitro studies to
increase the utilization of the two structures of E. maxima.
The enzyme-assisted hydrolysate from E. maxima showed
significant antioxidant and anti-inflammatory activities. Among them,
celluclast-assisted hydrolysate from E. maxima blades (EMBC)
and viscozyme-assisted hydrolysate from E. maxima stipe (EMSV)
expressed significant protection on hydrogen peroxide-induced oxidativestress.
Moreover, EMBC and EMSV treatment remarkably reduced nitric oxide production by
downregulation of pro-inflammatory cytokine expressions in
lipopolysaccharide-stimulated Raw 264.7 cells. Especially EMBC showed strong
inhibition on pro-inflammatory cytokine production compared to EMSV. Taken
together research findings suggest that EMBC and EMSV possessed potent
antioxidant and anti-inflammatory properties and may be utilized as functional
ingredients in the food and functional food sectors.
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