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http://dx.doi.org/10.4014/mbl.1501.01003

Antioxidant Effect of Enzymatic Hydrolysate from Sargassum thunbergii Using Vibrio crassostreae PKA 1002 Crude Enzyme  

Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University)
Kang, Bo-Kyeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Ahn, Na-Kyung (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Choi, Yeon-Uk (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lim, Sung-Mee (Department of Food Nutrition and Science, Tongmyong University)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Microbiology and Biotechnology Letters / v.43, no.2, 2015 , pp. 105-111 More about this Journal
Abstract
An alginate degrading enzyme from the Vibrio crassostreae PKA 1002 strain was used to hydrolyze the water extract of Sargassum thunbergii. To obtain the optimum degrading conditions for the S. thunbergii water extract, the mixture of the water extract and enzyme was incubated at 30℃ for 0, 3, 6, 12, and 24 h, and its alginate degrading ability was measured by reducing sugar and viscosity. A temperature of 30℃ for a period of 6 h was found to be the optimal condition for the enhancement of the alginate’s degrading ability. The pH of the enzymatic hydrolysate was not significantly different from that of the water extract. Overall lightness decreased, but redness and yellowness increased after enzymatic hydrolysis. Total phenolic compounds did not differ between the water extract and the enzymatic hydrolysate. DPPH radical scavenging activity and the reducing power of the enzymatic hydrolysate were lower than those of the water extract. However, the chelating effect of the enzymatic hydrolysate (80.08% at 5 mg/ml) was higher than that of the water extract (62.29%). These results indicate that the enzymatic hydrolysate possesses an anti-oxidant activity by way of the action of the chelating effect.
Keywords
Vibrio crassostreae; Sargassum thunbergii; alginate-degrading enzyme; antioxidant activity;
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Times Cited By KSCI : 13  (Citation Analysis)
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