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KMID : 0380020200350020135
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Korean Journal of Biotechnology and Bioengineering
2020 Volume.35 No. 2 p.135 ~ p.142
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Effects of Seaweed Extracts on Lipase, Urease, and Lipoxygenase Inhibition, DPPH Radical Scavenging Activity and Shelf-Life of Scomber japonius during Storage
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Jeong So-Mi
Ryu Si-Hyeong
Lee Ji-Eun
Kang Woo-Sin
Xu Xiaotong
Ahn Dong-Hyun
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Abstract
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This study analyzed the effect of enzyme activity inhibition and antioxidant activity of seaweed extracts for lipase, lipoxygenase and urease which are known to be main enzymes inducing fishy smell. In addition, in mackerel registered storage, the fishy smell suppression efficacy of Ishige sinicola ethanol extract, which was found to have the enzyme activity suppression effect, was examined through the measurements of TMA, pH, and viable cell count. Sargassum muticum and Sargassum patens root and stem ethanol extracts showed about 94% DPPH radical scavenging activity in 1 mg/mL. In addition, Myagropsis myagroides and Sargassum muticum ethanol extracts had 48.11% and 53.94% lipase inhibition activity, respectively, in 5 mg/mL. Ishige sinicola and Sargassum patens root and stem ethanol extracts had high 54.99% and 58.58% lipoxygenase inhibition activity, respectively, in 5 mg/mL. Urease inhibition activity was the highest in brown algae. Ishige sinicola ethanol extract had 54.99% inhibition activity, and Sargassum patens root and stem ethanol extracts 58.58%. Mackerel meat was soaked with Ishige sinicola ethanol extract (10 mg/mL), and then its TMA content was measured for the 13 storage days. On the 13th day, a control group’s TMA area was 10285773, and that of Ishige sinicola extract group was 23357 which was about 440 times lower than the area of the control group. As a result, this study verified that natural seaweed extracts had antioxidant activity and suppressed the main enzymes triggering fishy smell, and had the possibility of being developed as a natural enzyme inhibitor and antioxidant.
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KEYWORD
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seaweed, lipase, lipoxygenase, urease, DPPH radical scavenging
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