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Characterization of Undaria pinnatifida Root Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Its Anti-Inflammatory Effect.
Xu, Xiaotong; Jeong, So-Mi; Lee, Ji-Eun; Kang, Woo-Sin; Ryu, Si-Hyeong; Kim, Kwangwook; Byun, Eui-Hong; Cho, Young-Je; Ahn, Dong-Hyun.
Afiliación
  • Xu X; Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea.
  • Jeong SM; Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Republic of Korea.
  • Lee JE; Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea.
  • Kang WS; Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea.
  • Ryu SH; Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea.
  • Kim K; Department of Food Science and Technology, Kongju National University, Chungnam 32439, Republic of Korea.
  • Byun EH; Department of Food Science and Technology, Kongju National University, Chungnam 32439, Republic of Korea.
  • Cho YJ; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Ahn DH; Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea.
J Microbiol Biotechnol ; 30(1): 79-84, 2020 Jan 28.
Article en En | MEDLINE | ID: mdl-31838793
This study investigated the characterization and functionality of Undaria pinnatifida root (UPT) extracts, degraded using a crude enzyme from Shewanella oneidensis PKA1008. To obtain the optimum degrading conditions, the UPT was mixed with alginate degrading enzymes from S. oneidensis PKA 1008 and was incubated at 30°C for 0, 3, 6, 12, 24, and 48 h. The alginate degrading ability of these enzymes was then evaluated by measuring the reducing sugar, viscosity, pH and chromaticity. Enzymatic extract at 24 h revealed the highest alginate degrading ability and the lowest pH value. As the incubation time increased, the lightness (L *) also decreased and was measured at its lowest value, 39.84, at 12 hours. The redness and yellowness increased gradually to 10.27 at 6 h and to 63.95 at 3 h, respectively. Moreover, the alginate oligosaccharides exhibited significant anti-inflammatory activity. These results indicate that a crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of UPT and the alginate oligosaccharides may also enhance the anti-inflammatory effect.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citocinas / Raíces de Plantas / Shewanella / Undaria / Macrófagos / Antiinflamatorios Límite: Animals Idioma: En Revista: J Microbiol Biotechnol Año: 2020 Tipo del documento: Article Pais de publicación: Corea del Sur
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citocinas / Raíces de Plantas / Shewanella / Undaria / Macrófagos / Antiinflamatorios Límite: Animals Idioma: En Revista: J Microbiol Biotechnol Año: 2020 Tipo del documento: Article Pais de publicación: Corea del Sur