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Microbiology and Biotechnology Letters

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Enzymes and Bioactive Compounds

Microbiol. Biotechnol. Lett. 2015; 43(2): 105-111

https://doi.org/10.4014/mbl.1501.01003

Received: January 8, 2015; Accepted: March 18, 2015

Vibrio crassostreae PKA 1002 유래 조효소액에 의한 지충이(Sargassum thunbergii) 분해물의 항산화 효과

Antioxidant Effect of Enzymatic Hydrolysate from Sargassum thunbergii Using Vibrio crassostreae PKA 1002 Crude Enzyme

Si-Woo Bark 1, Koth-Bong-Woo-Ri Kim 2, Min-Ji Kim 2, Bo-Kyeong Kang 1, Won-Min Pak 1, Na-Kyung Ahn 1, Yeon-Uk Choi 1, Ji-Hye Park 1, Nan-Young Bae 1, Sung-Mee Lim 3 and Dong-Hyun Ahn 1*

1Department of Food Science & Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Republic of Korea, 2Institute of Fisheries Sciences, Pukyong National University, Busan 619-911, Republic of Korea, 3Department of Food Nutrition and Science, Tongmyong University, Busan 608-711, Republic of Korea

Abstract

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An alginate degrading enzyme from the Vibrio crassostreae PKA 1002 strain was used to hydrolyze the water extract of Sargassum thunbergii. To obtain the optimum degrading conditions for the S. thunbergii water extract, the mixture of the water extract and enzyme was incubated at 30oC for 0, 3, 6, 12, and 24 h, and its alginate degrading ability was measured by reducing sugar and viscosity. A temperature of 30oC for a period of 6 h was found to be the optimal condition for the enhancement of the alginate’s degrading ability. The pH of the enzymatic hydrolysate was not significantly different from that of the water extract. Overall lightness decreased, but redness and yellowness increased after enzymatic hydrolysis. Total phenolic compounds did not differ between the water extract and the enzymatic hydrolysate. DPPH radical scavenging activity and the reducing power of the enzymatic hydrolysate were lower than those of the water extract. However, the chelating effect of the enzymatic hydrolysate (80.08% at 5 mg/ml) was higher than that of the water extract (62.29%). These results indicate that the enzymatic hydrolysate possesses an anti-oxidant activity by way of the action of the chelating effect.

Keywords: Vibrio crassostreae, Sargassum thunbergii, alginate-degrading enzyme, antioxidant activity

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