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논문 기본 정보

자료유형
학술저널
저자정보
이효근 (제주대학교) 제준건 (제주대학교) Jin Hwang (Jeju National University) Thilina U. Jayawardena (제주대학교) D. P. Nagahawatta (제주대학교) Yu An Lu (Jeju National University) 김현수 (국립해양생물자원관) 강민철 (한국식품연구원) 이대성 (국립해양생물자원관) 전유진 (제주대학교)
저널정보
한국수산과학회 Fisheries and Aquatic Sciences Fisheries and Aquatic Sciences 제24권 제5호
발행연도
2021.1
수록면
197 - 206 (10page)

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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 oxidative stress. 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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