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KMID : 0380020120270060330
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Korean Journal of Biotechnology and Bioengineering
2012 Volume.27 No. 6 p.330 ~ p.334
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Effect of Temperature and pH on Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava
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Jeong Hee-Ye
Kim Koth-Bong-Woo-Ri
Jung Seul-A
Kim Hyun-Jee
Jeong Da-Hyun
Lee Ga-Yeong
Kang Bo-Kyeong
Bark Si-Woo
Kim Tae-Wan
Cho Young-Je
Ahn Dong-Hyun
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Abstract
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This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.
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KEYWORD
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Ecklonia cava, trypsin inhibitor, ethanol extract, temperature and pH stability
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