Comparision of antioxidant and anti-inflammatory activities of enzyme assisted hydrolysate from Ecklonia maxima blades and stipe
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. Normall...
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| Format: | Article |
| Language: | English |
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The Korean Society of Fisheries and Aquatic Science
2021-05-01
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| Series: | Fisheries and Aquatic Sciences |
| Subjects: | |
| Online Access: | http://www.e-fas.org/archive/view_article?pid=fas-24-5-197 |
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| author | Hyo-Geun Lee Jun-Geon Je Jin Hwang Thilina U. Jayawardena D.P. Nagahawatta Yu An Lu Hyun-Soo Kim Min-Cheol Kang Dae-Sung Lee You-Jin Jeon |
| author_facet | Hyo-Geun Lee Jun-Geon Je Jin Hwang Thilina U. Jayawardena D.P. Nagahawatta Yu An Lu Hyun-Soo Kim Min-Cheol Kang Dae-Sung Lee You-Jin Jeon |
| author_sort | Hyo-Geun Lee |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-11T14:56:00Z |
| format | Article |
| id | doaj.art-848e075e467841c7af306942161c7fa9 |
| institution | Directory Open Access Journal |
| issn | 2234-1757 |
| language | English |
| last_indexed | 2024-12-11T14:56:00Z |
| publishDate | 2021-05-01 |
| publisher | The Korean Society of Fisheries and Aquatic Science |
| record_format | Article |
| series | Fisheries and Aquatic Sciences |
| spelling | doaj.art-848e075e467841c7af306942161c7fa92022-12-22T01:01:19ZengThe Korean Society of Fisheries and Aquatic ScienceFisheries and Aquatic Sciences2234-17572021-05-0124519720610.47853/FAS.2021.e20fas-24-5-197Comparision of antioxidant and anti-inflammatory activities of enzyme assisted hydrolysate from Ecklonia maxima blades and stipeHyo-Geun Lee0Jun-Geon Je1Jin Hwang2Thilina U. Jayawardena3D.P. Nagahawatta4Yu An Lu5Hyun-Soo Kim6Min-Cheol Kang7Dae-Sung Lee8You-Jin Jeon9Department of Marine Life Science, Jeju National University, Jeju 63243, KoreaDepartment of Marine Life Science, Jeju National University, Jeju 63243, KoreaDepartment of Marine Life Science, Jeju National University, Jeju 63243, KoreaDepartment of Marine Life Science, Jeju National University, Jeju 63243, KoreaDepartment of Marine Life Science, Jeju National University, Jeju 63243, KoreaDepartment of Marine Life Science, Jeju National University, Jeju 63243, KoreaMarine Biodiversity Institute of Korea, Seocheon 33362, KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, KoreaMarine Biodiversity Institute of Korea, Seocheon 33362, KoreaDepartment of Marine Life Science, Jeju National University, Jeju 63243, KoreaMarine 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.http://www.e-fas.org/archive/view_article?pid=fas-24-5-197anti-inflammatory activityantioxidant activitybrown seaweedecklonia maxima |
| spellingShingle | Hyo-Geun Lee Jun-Geon Je Jin Hwang Thilina U. Jayawardena D.P. Nagahawatta Yu An Lu Hyun-Soo Kim Min-Cheol Kang Dae-Sung Lee You-Jin Jeon Comparision of antioxidant and anti-inflammatory activities of enzyme assisted hydrolysate from Ecklonia maxima blades and stipe Fisheries and Aquatic Sciences anti-inflammatory activity antioxidant activity brown seaweed ecklonia maxima |
| title | Comparision of antioxidant and anti-inflammatory activities of enzyme
assisted hydrolysate from Ecklonia maxima blades and
stipe |
| title_full | Comparision of antioxidant and anti-inflammatory activities of enzyme
assisted hydrolysate from Ecklonia maxima blades and
stipe |
| title_fullStr | Comparision of antioxidant and anti-inflammatory activities of enzyme
assisted hydrolysate from Ecklonia maxima blades and
stipe |
| title_full_unstemmed | Comparision of antioxidant and anti-inflammatory activities of enzyme
assisted hydrolysate from Ecklonia maxima blades and
stipe |
| title_short | Comparision of antioxidant and anti-inflammatory activities of enzyme
assisted hydrolysate from Ecklonia maxima blades and
stipe |
| title_sort | comparision of antioxidant and anti inflammatory activities of enzyme assisted hydrolysate from ecklonia maxima blades and stipe |
| topic | anti-inflammatory activity antioxidant activity brown seaweed ecklonia maxima |
| url | http://www.e-fas.org/archive/view_article?pid=fas-24-5-197 |
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