2020 ; Vol.30-1: 79~84
|Author||Xiaotong Xu, So-Mi Jeong, Ji-Eun Lee, Woo-Sin Kang, Si-Hyeong Ryu, Kwangwook Kim, Eui-Hong Byun, Young-Je Cho, Dong-Hyun Ahn|
|Place of duty||Department of Food Science & Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea|
|Title||Characterization of Undaria pinnatifida Root Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Its Anti-Inflammatory Effect|
J. Microbiol. Biotechnol.2020 ;
|Abstract||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
|Key_word||Shewanella oneidensis PKA1008, Undaria pinnatifida roots, alginate degrading ability, anti-inflammatory|
Liu YN, Jeong DH, Jung JH, Kim HS. 2013. Quality characteristics and antioxidant activities of cookies added with purple sweet potato powder. Korean J. Food Cookery Sci. 29: 2287-1780.
Lee MK, Choi SH, Lim HS, Ahn JS. 2010. Quality characteristic s of Jook prepared with green laver powder. Korean J. Food Cookery Sci. 26: 552-558.
Bark SW, Kim KBWR, Kim MJ, Kang BK, Pak WM, Ahn NK, et al. 2015. Antioxidant effect of enzymatic hydrolysate from Sargassum thunbergii using Vibrio crassostreae PKA 1002 crude enzyme. Microbiol. Biotechnol. Lett. 43: 105-111.
Mun OJ, Kwon MS, Bae MJ, Ahn BN, Karadeniz F, Kim M, et al. 2015. Anti-inflammatory activity of Hizikia fusiformis extracts fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 macrophages. KSBB J. 30: 38-43.
Guven KC, Ozsoy Y, Ulutin ON. 1991. Anticoagulant, fibrinolytic and antiaggregant activity of carrageenans and alginic acid. Botan. Marin. 34: 429-435.
Sunwoo C, Kim KBWR, Kim DH, Jung SA, Kim HJ, Jeong DH, et al. 2013. Optimization of conditions for the production and properties of alginate-degrading crude enzyme from Shewanella oneidensis PKA 1008. Korean J. Microbiol. Biotechnol. 41: 372-378.
Song EJ, Lee SY, Kim KBWR, Park JG, Kim JH, Lee J W, et al. 2007. Effect of gamma irradiation on the physical properties of alginic acid and λ-carrageenan. J. Korean Soc. Food Sci. Nutr. 36: 902-907.
Kim KH, Kim CS. 1982. Studies on the manufacture of Underia pinnatifida laver and its physic oc hemic al properties. Korean J. Food Sci. Technol. 14: 336-341.
Choi HS, Kim SS, Kim JG, Kim WJ. 1992. Effect of temperature on some quality characteristics of aqueous extracts of sea mustard. Korean J. Food Sci. Technol. 18: 474-481.
Lee YJ. 2004. A study on mineral and alginic acid contents by different parts of sea mustards (Undaria pinnatifida). Korean J. Food Cult. 19: 691-700.
Kang BK, Ahn NK, Choi YU, Kim MJ, Bark SW, Pak WM, et al. 2014. Anti-inflammatory activity of ethanol extract of Undaria pinnatifida root in RAW 264.7 cells. Kor. J. Fish Aquat. Sci. 47: 751-756.
Nelson N. 1994. A photometric adaptation of the Somgyi method for the determination of glucose. J. Biol. Chem. 153: 375-380.
Stevens RA, Levin RE. 1976. Viscometric assay of bacterial alginase. Appl. Environ. Microbiol. 31: 896-899.
Kim JH, Kim YH, Kim SK, Kim BW, Nam SW. 2011. Properties and industrial applications of seaweed polysaccharides-degrading enzymes from the marine microorganisms. Korean J. Microbiol. Biotechnol. 39: 189–199.
Haug A, Laesen B, Smidsrod O. 1967. Studies on the sequence of uronic acid residues in alginic acid. Acta Chem. Scand. 21: 691-704.
Park SH. 2017. Characterization and functionality of enzymatic extract of Sargassum coreanum using c rude enzyme from Shewanella oneidensis PKA 1008. Master Dissertation. University of Pukyong. Busan Korea.
Han BH, Bae TJ, Kim BS. 1984. Stability of c hlorophyll during proc essing and storage of salted Undaria pinnatifida. Korean J. Food Sci. Technol. 16: 71-77.
Kim YY, Cho YJ. 2000. Studies on physic oc hemic al and biological properties of depolymerized alginate from sea tangle, Laminaria japonicus by thermal decomposition. J. Korean Fish Soc. 33: 325-330.
Kim MJ, Bae NY, Bark SW, Kim KBWR, Park JH, Park SH, et al. 2015. Anti-inflammatory effect of alginate oligosaccharides produced by an alginate-degrading enzyme from Shewanella oneidensis PKA 1008 on LPS-induced RAW 264.7 cells. Korean J. Fish Aquat. Sci. 48: 888-897.
Jang JR, Hwang SY, Lim SY. 2011. Inhibitory effect of extracts of Platycodon grandiflorum (the ballon flower) on oxidation and nitric oxide production. Korean J. Food Preserv. 18: 65-71.