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In vitro Anti-hypertensive, Antioxidant and Anticoagulant Activities of Extracts from Haliotis discus hannai

전복(Haliotis discus hannai) 추출물의 혈압강하, 항산화능 및 항혈전능에 대한 in vitro 효과

  • Kim, Hag-Lyeol (Dept. of Food Science & Technology and Solar Salt Biotechnology Research, Mokpo National University) ;
  • Kang, Seong-Gook (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, In-Chul (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Seon-Jae (Division of Food Technology & Nutrition, Chonnam National University) ;
  • Kim, Du-Woon (Division of Food Technology & Nutrition, Chonnam National University) ;
  • Ma, Seung-Jin (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Gao, Tiancheng (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Li, Hua (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Min-Jung (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Lee, Tae-Hoon (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Ham, Kyung-Sik (Dept. of Food Science & Technology and Solar Salt Biotechnology Research,Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University)
  • 김학렬 (목포대학교 식품공학과 및 천일염생명과학연구소) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김인철 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김선재 (전남대학교 식품공학.영양학부) ;
  • 김두운 (전남대학교 식품공학.영양학부) ;
  • 마승진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 고천성 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이화 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김민정 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이태훈 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 함경식 (목포대학교 식품공학과 및 천일염생명과학연구소,식품산업기술연구센터)
  • Published : 2006.08.30

Abstract

The purpose of this study was to examine the in vitro effects of body and visceral portion of Haliotis discus hannai on angiotensin converting enzyme (ACE) activity and antioxidant and anticoagulant capacity. Extracts from both abalone body and visceral portion using 80% ethanol showed a high ACE-inhibitory effect. While ACE-inhibitory effect of extracts of the body part was dose-dependent, visceral extracts did not show any difference by the level of concentration. ACE-inhibitory effect of the visceral portion was much higher than that of the body. Antioxidant capacity was increased with increasing concentration of 80% ethanol body extracts although the capacity was low. The 80% ethanol visceral extracts showed a similar level of antioxidant capacity to the body extract in low concentration. Water extracts showed a dose-dependent increase in the activity. There was no significant difference in the antioxidant activity between the body and the visceral part. Anticoagulant capacity of 80% ethanol extracts, which was measured using prothrombin time(PT), was higher in the body part than the visceral part. Water extracts of Haliotis discus showed no any significant effect on anticoagulant capacity. The in vitro effects were also examined after Haliotis discus was refrigerated for 48 hours. Higher ACE-inhibitory effect was observed for the visceral portion than the body, in particular, before the sample was refrigerated. Antioxidant effect of Haliotis discus increased with increasing level of the sample before it was refrigerated. However, there was a significant difference between the body and the visceral part, which showed significantly higher capacity. There was no significant difference between the body and visceral part in PT regardless of refrigeration. While activated partial thromboplastin time (APTT) showed no significant difference between body and visceral part, there was a significant difference in the capacity between before and after the refrigeration, which showed much lower coagulant capacity.

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