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KMID : 0525720160210030207
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Journal of Chitin and Chitosan
2016 Volume.21 No. 3 p.207 ~ p.214
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Antioxidant Effects of the Water and Enzymatic Extracts from Sterilized Saccharina japonica
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Han Eui-Jeong
Park Soo-Yeon
Um Ju-Hyung
Kim Min-Ju
Lee Ga-Ram
Lim Ji-Seon
Lim Dong-Hwan
Ahn Chang-Bum
Ahn Gin-Nae
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Abstract
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Saccharina japonica (SJ) has been widely used as a functional food in South Korea due to its beneficial biological roles. In this study, we evaluated the antioxidant effect of the sterilized SJ (SSJ). First we prepared the water extract (WSSJ) and the enzymatic extracts (CSSJ and TSSJ) from SSJ. The enzymatic extracts (CSSJ and TSSJ) showed the improved the extraction yields (48.9± 0.9% and 46.4±1.2%), compard to WSSJ (34.6±0.3%). Also, WSSJ, CSSJ and TSSJ exhibited the scavenging effects against 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. In addition, the extracts led to the reducing power as well as oxygen radical absorbance capacity (ORAC). Moreover, the extracts increased the cell viability by reducing the production of reactive oxygen species (ROS) in hydrogen peroxide-treated hepatocytes. Therefore, our results suggest that SSJ has the antioxidant activity and may be used as a potential source of natural beneficial functional foods.
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KEYWORD
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Saccharina japonica, Enzymatic extraction, Reactive oxygen species (ROS), Antioxidant effects
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