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KMID : 1024420230270010001
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Food Engineering Progress
2023 Volume.27 No. 1 p.1 ~ p.10
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Antioxidant and Anti-Inflammatory Effect of Ecklonia cava Extract Using Jeju Lava Seawater
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Lee Yeon-Ji
Park Areumi
Kang Na-Lae
Kang Do-Hyung
Heo Soo-Jin
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Abstract
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The study investigated the potential effect of the Ecklonia cava extract by using Jeju lava seawater (ECE-JLS; hardness: 100, 300 mg/L), which is naturally filtered underground by a volcanic rock layer. The chemical composition, antioxidant-related enzyme activities, radical scavenging activities, reactive oxygen species (ROS) production in Vero cells, and nitric oxide (NO) production in Raw 264.7 cells were measured to evaluate the antioxidant and anti-inflammatory activities of the extract. The total polyphenol and flavonoid contents of ECE-JLS100 and 300 were 156.41± 1.15, 166.16±2.27 mg/g, and 343.76±2.40, 373.90±3.67 mg/g, respectively. The concentration of ECE-JLS’ SOD and CAT-like activities was increased. ECE-JLS in the range of 0.25 to 2 mg/mL exhibited remarkable DPPH radical and hydrogen peroxide scavenging activities. ECE-JLS100 and 300 inhibited total ROS generation by 21.4±0.4 and 23.9± 0.3% in H2O2-induced Vero cells at 200 ?g/mL concentration, respectively. ECE-JLS100 and 300 decreased NO production, with levels of about 55.0±2.4 and 56.5±1.8% at 200 ?g/mL concentration, respectively. The contents of TNF- ? were decreased compared to the negative control. These observations provide helpful information for the potential industrial use of Jeju lava seawater. Also, ECE-JLSW could be used as a functional food material.
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KEYWORD
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Jeju lava seawater, Ecklonia cava, antioxidant, anti-inflammatory
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