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Food science and biotechnology v.14 no.5 = no.65, 2005년, pp.614 - 620   피인용횟수: 5

Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and $H_2O_2$-induced DNA Damage

Heo, Soo-Jin   (Faculty of Applied Marine Science, Cheju National UniversityUU0001165  ); Park, Pyo-Jam   (Department of Biotechnology, Konkuk UniversityUU0000050  ); Park, Eun-Ju   (Division of Life Sciences, Kyungnam UniversityUU0000075  ); Cho, So-Mi K.   (Faculty of Biotechnology, Cheju National UniversityUU0001165  ); Kim, Se-Kwon   (Department of Chemistry, Pukyong National UniversityUU0000598  ); Jeon, You-Jin   (Faculty of Applied Marine Science, Cheju National UniversityUU0001165  );
  • 초록

    The antioxidative effect of Ecklonia cava, a brown marine alga, was investigated on radical scavenging, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), and hydroxyl and alkyl radicals, using an electron spin resonance (ESR) technique, and on the inhibition of $H_2O_2$ -induced DNA damage using comet assay. E. cava was enzymatically hydrolyzed with five food industrial proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase and Protamex) to prepare water-soluble extracts. All the proteolytic hydrolysates exhibited strong dose-dependent radical scavenging activities (above 80%) at a concentration of $2.5\;{\mu}g/mL$ . Kojizyme extract (obtained by proteolytic hydrolysation of E. cava with Kojizyme) showed the highest hydroxyl radical scavenging activity of around 98%. In addition, the $H_2O_2$ -induced DNA damage was determined using a comet assay, which was quantified by measuring the tail length. Reduction of DNA damage increased with increasing concentrations of Kojizyme extract from E. cava. These results indicated that E. cava has a potential as a valuable natural antioxidative source.


  • 주제어

    Antioxidant activity .   Ecklonia cava .   enzymatic extract .   Electron spin resonance (ESR) .   DNA damage.  

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