Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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 University) ;
  • Park, Pyo-Jam (Department of Biotechnology, Konkuk University) ;
  • Park, Eun-Ju (Division of Life Sciences, Kyungnam University) ;
  • Cho, So-Mi K. (Faculty of Biotechnology, Cheju National University) ;
  • Kim, Se-Kwon (Department of Chemistry, Pukyong National University) ;
  • Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University)
  • Published : 2005.10.31
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Abstract

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.

Keywords

References

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