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Effects of Heat, pH, and Gamma Irradiation Treatments on Lipase Inhibitory Activity of Sargassum thunbergii Ethanol Extract

지충이(Sargassum thunbergii) 에탄올 추출물의 Lipase 저해활성에 미치는 열, pH 및 감마선 조사의 영향

  • Kim, Dong-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Da-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Dept. of Food Science and Technology, Andong National University) ;
  • Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 정다현 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 조영제 (경북대학교 식품공학부) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2012.01.30
  • Accepted : 2012.03.27
  • Published : 2012.04.30

Abstract

Inhibitory activity of $Sargassum$ $thunbergii$ (ST) against porcine pancreatic lipase was assessed after heat treatment, pH changes, and gamma irradiation. This analysis revealed that the ST ethanol extract exhibited high lipase inhibitory activity (37.37%) at 5 mg/mL. The ST ethanol extract was treated with heat at $60^{\circ}C$ for 10, 30, and 60 min; 80 and $100^{\circ}C$ for 10 and 20 min; and $121^{\circ}C$ for 15 min, pH (2, 4, 6, 8 and 10) and ${\gamma}$-irradiation (3, 7 and 20 kGy). The lipase inhibitory activity of the ST ethanol extract increased in all heat treatments, especially at $121^{\circ}C$ for 15 min (51.55%) compared with the control. With regard to pH stability, the ST ethanol extract showed no significant changes at pH 4~8, but somewhat decreased inhibitory activity was revealed at pH 2 (26.25%) and 10 (29.93%). On the other hand, the ST ethanol extract was not affected by ${\gamma}$-irradiation treatment conditions used in this study. These results suggest that ST has a potential role as a functional food agent.

Acknowledgement

Supported by : 지식경제부

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