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KMID : 1134820000290061098
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 6 p.1098 ~ p.1106
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Screening of Anticoagulant Activity in the Extracts of Edible Seaweeds and Optimization of Extraction Condition
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Yoon Jin-A
Yu Kwang-Won
Jun Woo-Jin
Cho Hong-Yon
Son Young-Suk
Yang Han-Chul
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Abstract
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Sixty extracts from edible seaweeds were screened to investigate the anticoagulant activity of blood. In general, the extracts from red seaweeds displayed the higher activities than those from green and brown seaweeds. Also, a relatively high anticoagulant activity was found in a hot water extracts over cold water, hexane, and methanol-solubles. Of all extracts, the hot water extract from Pachymeniopsis elliptica (PE) showed the highest anticoagulant activity and yield. The optimum extraction condition of P. elliptica was resulted when the extract was heated at 100℃ for 3 hrs in the water. The hot water extract from P. elliptica was further separated by precipitation with 30% and 70% ethanol. PE-2, the precipitate by 70% ethanol, possessed higher blood anticoagulant activity than PE-1, the precipitate by 30% ethanol. This fraction contained 45.3 mol.% of galactose, 36.7 mol.% of 3, 6-anhydrogalactose and also 25.7% of sulfate which is known to be anticoagulant activity component. High percentage of sulfate in the fraction of PE-2 may be the cause for the activity of anticoagulant.
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KEYWORD
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anticoagulant, seaweed, Pachymeniopsis elliptica
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