Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Trypsin Inhibitory Activity of Water Extracts from Ecklonia cava as Affected by Temperature and pH

감태 물 추출물의 Trypsin 저해활성에 대한 열 및 pH 안정성

  • Jung, Seul-A (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) ;
  • Kim, Dong-Hyun (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) ;
  • 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) ;
  • Jeong, Hee-Ye (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Dept. of Food Science and Biotechnology, 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)
  • 정슬아 (부경대학교 식품공학과 / 식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과 / 식품연구소) ;
  • 김민지 (부경대학교 식품공학과 / 식품연구소) ;
  • 김동현 (부경대학교 식품공학과 / 식품연구소) ;
  • 선우찬 (부경대학교 식품공학과 / 식품연구소) ;
  • 김현지 (부경대학교 식품공학과 / 식품연구소) ;
  • 정다현 (부경대학교 식품공학과 / 식품연구소) ;
  • 정희예 (부경대학교 식품공학과 / 식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 조영제 (경북대학교 식품공학부) ;
  • 안동현 (부경대학교 식품공학과 / 식품연구소)
  • Received : 2012.03.06
  • Accepted : 2012.04.06
  • Published : 2012.06.30
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Abstract

This research was done to verify the inhibitory activity of water extracts from Ecklonia cava (WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as $100^{\circ}C$ for 20 min and $121^{\circ}C$ for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2~8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.

본 연구는 감태 물 추출물의 일반특성과 trypsin 저해활성을 알아보고 산업적으로 이용가능성을 확인하기 위하여 열 및 pH에 대한 안정성을 실시하였다. 감태 물 추출물의 색도 및 pH를 측정한 결과, 색도는 명도가 86.21로 높고 적색도 및 황색도가 각각 0.38 및 15.49로 낮게 나타났으며 pH는 6.17로 약산성으로 나타났다. 감태 물 추출물의 trypsin 저해활성은 5, 2.5 및 1 mg/mL 농도에서 각각 76.21%, 62.41% 및 60.41%를 나타냈으며 $IC_{50}$값은 0.83 mg/mL이었다. 열 및 pH에 대한 안정성을 측정한 결과, $80^{\circ}C$까지 열처리에 안정하였고 pH 2~8 범위에서 안정하였으나 $100^{\circ}C$와 $121^{\circ}C$ 열처리와 pH 10에서 활성이 약간 감소하였으나 전체적으로 높은 활성을 유지하여 열 및 pH에 안정한 것을 확인하였다. 이상의 결과를 통해 감태 물 추출물이 지니는 trypsin 저해활성이 열 및 pH에 대해 안정성을 지녀 식품산업에 응용 가능할 것으로 사료된다.

Keywords

References

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