Protective Effects Against H₂O₂-Induced Damage by Enzymatic Hydrolysates of an Edible Brown Seaweed, Sea Tangle (Laminaria japonica)

Abstract

Enzymatic hydrolysates of Laminaria japonica were evaluated for antioxidative activities using hydroxyl radical scavenging activity and protective effects against H(2)O(2)-induced DNA and cell damage. In addition, activities of antioxidative enzymes, including catalase, glutathione peroxidase, and glutathione S-transferase, of the enzymatic hydrolysates from L. japonica were also estimated. L. japonica was first enzymatically hydrolyzed by seven carbohydrases (Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, and Celluclast [all from Novo Co., Novozyme Nordisk, Bagsvaerd, Denmark]) and five proteinases (Flavourzyme, Neutrase, Protamex, Alcalase [all from Novo Co.], and pancreatic trypsin). The hydroxyl radical scavenging activities of Promozyme and pancreatic trypsin hydrolysates from L. japonica were the highest as compared to those of the other carbohydrases and proteinases, and their 50% inhibitory concentration values were 1.67 and 317.49 mug/mL, respectively. The pancreatic trypsin hydrolysates of L. japonica exerted a protective effect on H(2)O(2)-induced DNA damage. We also evaluated the protective effect on hydroxyl radical-induced oxidative damage in PC12 cells via propidium iodide staining using a flow cytometer. The AMG and pancreatic trypsin hydrolysates of L. japonica dose-dependently protected PC12 cells against cell death caused by hydroxyl radical-induced oxidative damage. Additionally, we analyzed the activity of antioxidative enzymes such as catalase, glutathione peroxidase, and the phase II biotransformation enzyme glutathione S-transferase in L. japonica-treated cells. The activity of all antioxidative enzymes was higher in L. japonica-treated cells compared with the nontreated cells. These results indicate that enzymatic hydrolysates of L. japonica possess antioxidative activity.

FERMENTED SEA TANGLE (LAMINARIA JAPONICA) ATTENUATES ETHANOL-INDUCED OXIDATIVE STRESS IN SPRAGUE-DAWLEY RATS

“…Edible seaweeds, such as Laminariales, brown algae (Laminaria japonica), have a long history of use in the Pacific and Asian cuisine especially in Korea, China and Japan. Recently, huge attention was focused on seaweeds because of their biologically active materials or nutraceuticals (Funahashi et al 2001), and they exhibit several biological activities such as antioxidant, antimutagenic, antihypertensive, anticancer and antibacterial activities (Okai et al 1993;Wang et al 2006;Park et al 2009). Our previous report revealed that fermented sea tangle (FST) possessed high antioxidant activity (Lee et al 2010).…”

Seaweed Dietetic Food for the Functional Gastrointestinal Complaint Treatment

“…Laminaria component fucoidan has antioxidant properties [33] and can reduce apoptosis [32] or more precisely laminaria treated cells have higher antioxidant enzyme activity [34]. Bacterial flora associated with laminaria exhibit interesting antimicrobial properties [35].…”

Effects of γ-Aminobutyric Acid (GABA)-Enriched Sea Tangle Laminaria japonica Extract on Lipopolysaccharide-Induced Inflammation in Mouse Macrophage (RAW 264.7) Cells

“…Sea tangle, Laminaria japonica, is a marine brown alga that is commonly used as a seasoning, condiment and health food in Korea, Japan, and China. A variety of in vitro and in vivo studies have focused on the antioxidative (Huang and Wang, 2004;Park et al, 2009) and chemopreventive (Zhang et al, 2008) activities of extracts from L. japonica. The present report is part of an ongoing investigation of the anti-inflammatory properties of L. japonica.…”