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

Abstract

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 30 o C for 0, 3, 6, 12, and 24 h, and its alginate degrading ability was measured by reducing sugar and viscosity. A temperature of 30 o C 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.

Characterization of Undaria pinnatifida Root Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Its Anti-Inflammatory Effect

“…As a result, with increasing incubation time, the value of redness (a*) increased, and it was measured as 10.27 at 6 h, which then gradually decreased to 8.27 for 24 h. In the case of yellowness (b*), the highest value was 63.95 at 3 h. The lightness (L *) decreased with increasing incubation time and gradually tended to darken. The lowest value at 12 h was measured as 39.84, and thereafter, it increased continuously to 44.96 at 48 h. This result is in accordance with the results of Bark et al [3], which reported that lightness decreased and redness and yellowness were increased by the enzymatic reaction using a crude enzyme.…”

“…The lowest value at 12 h was measured as 39.84, and thereafter, it increased continuously to 44.96 at 48 h. This result is in accordance with the results of Bark et al . [ 3 ], which reported that lightness decreased and redness and yellowness were increased by the enzymatic reaction using a crude enzyme.…”

“…Alginate-derived oligosaccharides are reported to have various antioxidant [ 3 ], anti-inflammation [ 4 ], and anti-blood coagulation properties [ 5 ]; however, alginate has a long solubility time at room temperature, and its viscosity is enhanced with increasing concentration, which limits its industrial use [ 6 ]. Studies on the degradation of seaweed polysaccharides are in process, thus aiming to solve these issues.…”

Effects of Temperature, Photon Irradiance and Photoperiods on the Early Growth of Sargassum thunbergii

“…In Japan, studies have concentrated on the ecology and cultivation of Sargassum thunbergii (Umezaki, 1974). Korean studies of Sargassum thunbergii have examined its physiological (Bark et al, 2015) and antibacterial (Lee et al, 2009) activities, and chlorophyll A isolated from the chloroform fractions. Additional studies have examined the lipase inhibitory activity of the extract (Kim, Kim, and Ahn, 2014), size distribution and growth (Koh, Kim, and Kang, 1993), and effect of sediment on the early life cycle of Sargassum thunbergii (Gao et al, 2019) and morphological changes (Kim et al, 2014).…”