ALGAE

The Korean Society of Phycology (한국조류학회(藻類))
권호 표지
DOI QR코드

DOI QR Code

Potential Antioxidant Activities of Enzymatic Digests from Fresh Water Microalgae, Pediastrum duplex and Dactylococcopsis fascicularis

  • Lee, Seung-Hong (Department of Marine life Science, Jeju National University) ;
  • Kim, Areum-Daseul (Department of Marine life Science, Jeju National University) ;
  • Kang, Min-Cheol (Department of Marine life Science, Jeju National University) ;
  • Lee, Joon-Baek (Department of Earth and Marine Sciences, Jeju National University) ;
  • Jeon, You-Jin (Department of Marine life Science,Jeju National University,Marine and Environmental Research Institute,Jeju National University)
  • Published : 2009.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we focused on natural water-soluble antioxidants from fresh water microalgae, Pediastrum duplex and Dactylococcopsis fascicularis from Jeju Island, Korea. They were prepared by enzymatic digestion using five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase), and the potential antioxidant activity of each was assessed. All enzymatic digests from P. duplex showed significant DPPH scavenging effects. Termamyl (60.6%) digest from P. duplex possessed the highest effects on hydrogen peroxide scavenging. Celluclast (58.1%) and Kojizyme digests (56.9%) from D. fascicularis possessed higher effects on superoxide anion radical scavenging. All enzymatic digests exhibited significant effects on both NO· scavenging and metal chelating. Lipid peroxidation was significantly in inhibited Viscozyme, Termamyl and Kojizyme digests from P. duplex and Ultraflo, Protamex, Kojizyme and Alcalase digests from D. fascicularis. These data suggest that enzymatic digests of the fresh water microalgae, P. duplex and D. fascicularis might be valuable sources of antioxidant which can be applied in food and pharmaceutical industry.

Keywords

References

  1. Ames B. 1998. Micronutrients prevent cancer and delay aging. Toxicol Lett. 102: 5-18 https://doi.org/10.1016/S0378-4274(98)00269-0
  2. AOAC.1995. Official Method of Analysis of the Association of Official Analytical Chemists (16th ed.), Virginia, USA
  3. Benedettia S., Benvenutia F., Pagliarania S., Francoglia S., Scogliob S. and Canestraria F. 2004. Antioxidant properties of a novel phycocyanin extract from the blue-green alga Aphanizomenon flos-aquae Life Sci. 75: 2353-2362 https://doi.org/10.1016/j.lfs.2004.06.004
  4. Brand-Williams W., Cuvelier M.E. and Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28: 25-30
  5. Brown M.R. and Jeffrey S.W., 1992. Biochemical composition of microalgae from the green algal classes Chlorophyceae and Prasinophyceae. 1. Amino acids, sugars and pigments. J. Exp. Mar. Biol. Ecol. 161: 91-113 https://doi.org/10.1016/0022-0981(92)90192-D
  6. Brown M.R. 1991. The amino-acid and sugar composition of 16 species of microalgae used in mariculture. J. Exp. Mar. Biol. Ecol. 145: 79-99 https://doi.org/10.1016/0022-0981(91)90007-J
  7. Buyukuroglu M.E., Gulcin I, Oktay M. and Kufrevioglu O.I. 2001. In vitro antioxidant properties of dantrolene sodium. Pharmacol. Res. 44: 491-495 https://doi.org/10.1006/phrs.2001.0890
  8. Campo J.A.D., Moreno J., Rodriguez H., Vargas M.A., Rivas J. and Guerrero M.G. 2000. Carotenoid content of chlorophycean microalgae: factors determing lutin accumulation in Muriellopsis sp. (Chlorophata). J. Biotechnol. 76: 51-59 https://doi.org/10.1016/S0168-1656(99)00178-9
  9. Chandler S.F. and Dodds J.H. 1993. The effect of phosphate, nitrogen, and sucrose on the production of phenolics and solasidine in callus cultures of Solanum laciniatum. Plant Cell Rep. 2: 105-110 https://doi.org/10.1007/BF00270178
  10. Chu F.E., Dupuy J.L. and Webb K.L. 1982. Polysaccharide composition of five algal species used as food for larvae of the American oyster, Crassostrea virginica. Aquaculture 29: 241-252 https://doi.org/10.1016/0044-8486(82)90138-7
  11. Chung S.K., Osawa T. and Kawakishi S. 1997. Hydroxyl radicalscavenging effects of spices and scavengers from black mustard (Brassica nigra). Biosci. Biotechnol. Biochem. 6: 118-123
  12. Cox D.A. and Cohen M.L. 1996. Effects of oxidized low density lipoproteins on vascular contraction and relaxation. Pharmacol. Rev. 48: 3-9
  13. Decker E.A. And Welch B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric Food Chem. 38: 674-677 https://doi.org/10.1021/jf00093a019
  14. Fridovich I. 1995. Superoxide radical and superoxide dismutases. Annu. Rev. Biochem. 64: 97-112 https://doi.org/10.1146/annurev.bi.64.070195.000525
  15. Fuentes M.M.R., Fernandez G.G.A., Perez J.A.S. and Guerrero J.L.G. 2000. Biomass nutrient profiles of the microalga Porphyridium cruentum. Food Chem. 70: 345-353 https://doi.org/10.1016/S0308-8146(00)00101-1
  16. Garrat D.C. 1964. The Quantitative Analysis of Drugs. Chapman and Hall, Tokyo, Japan, pp. 456-458
  17. Gulcin I., Beydemir S., Ahmet H.A., Elmasta M. and Buyukokuroglu M.E. 2004. In vitro antioxidant properties of morphine. Pharmacol. Res. 49: 59-66 https://doi.org/10.1016/j.phrs.2003.07.012
  18. Gulcin I., Oktay M., Kufrevioglu O.I and Aslan, A. 2002. Determination of antioxidant activity of lichen Cetraria islandica (L). Ach. J. Ethnopharmacol. 79: 325-329 https://doi.org/10.1016/S0378-8741(01)00396-8
  19. Halliweill B. 1991. Reactive oxygen species in living systems: Source, biochemistry, and role in human disease. Ame. J. Med. 91: 14-19 https://doi.org/10.1016/0002-9343(91)90279-7
  20. Heo S.J., Lee K.W., Song C.B. and Jeon Y.J. 2003. Antioxidant activity of enzymatic extracts from brown seaweeds. Algae 18: 71-81 https://doi.org/10.4490/ALGAE.2003.18.1.071
  21. Hirata T., Tanaka M., Ooike M., Tsunomura T. and Sakaguchi M. 2000. Antioxidant activities of phycocyanobilin prepared from Spirulina platensis. J. Appl. Phycol. 12: 435-439 https://doi.org/10.1023/A:1008175217194
  22. Karawita R., Senevirathne M., Athukorala Y., Affan A., Lee Y.J., Kim S.K., Lee J.B. and Jeon Y.J. 2007. Protective effect of enzymatic extracts from microalgae against DNA damage induced by $H_{2}O_{2}$. Mar Biotech. 9: 479-490 https://doi.org/10.1007/s10126-007-9007-3
  23. Kikuzaki H. and Nakatan, N. 1993. Antioxidant effects of some ginger constituents. J. Food Sci. 58: 1407-1410 https://doi.org/10.1111/j.1365-2621.1993.tb06194.x
  24. Korycka-Dahl M.B. and Richardson T. 1978. Activated oxygen species and oxidation of food constituents. Crit. Rev. Food Sci. Nutr. 10: 209-241 https://doi.org/10.1080/10408397809527250
  25. Lee S.H., Karawita R., Affan A., Lee J.B., Lee B.J. and Jeon Y.J. 2008. Potential antioxidant activites of enzymatic digests from benthic diatoms Achnanthes longipes, Amphora coffeaeformis, and Navicula sp. (Bacillariophyceae). J. Food Sci. Nutr. 13: 166-175 https://doi.org/10.3746/jfn.2008.13.3.166
  26. Liang S., Liu X., Chen F. and Chen Z. 2004. Current microalgal health food R and D activities in China. Hydrobiologia 512:45-48 https://doi.org/10.1023/B:HYDR.0000020366.65760.98
  27. Lindenschmidt R.C., Trika A.F., Guard M.E. and Witschi H.P. 1986. The effect of dietary butylated hydroxy toluene on liver and colon tumor development in mice. Toxicol. 38:151-160 https://doi.org/10.1016/0300-483X(86)90116-2
  28. Liu F. and Ng T.B. 2000. Antioxidative and free radical scavenging activities of selected medicinal herbs. Life Sci. 66: 725-735 https://doi.org/10.1016/S0024-3205(99)00643-8
  29. Lu F. and Foo L.Y. 1995. Toxicological aspects of food antioxidants. In: Madhavi D.L., Deshpande S.S. and Salunkhe D.K. (eds), Food antioxidants. Marcel Dekker, New York. pp. 73-146
  30. Lu Y. And Foo L.Y. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68: 81-85 https://doi.org/10.1016/S0308-8146(99)00167-3
  31. Moncada S., Palmer R.M. and Higgs E.A. 1991. Nitric oxide: physiology, pathophysiology, and pharmacology. Pharmacol. Rev. 43: 109-142
  32. Muller H.E.1995. Detection of hydrogen peroxide produced by Microorganism on ABTS-peroxidase medium. Zentralbl. Bakteriol. Mikrobio. Hyg. 259: 151-158
  33. Radi R., Beckman J.S., Bush K.M. and Freeman B.A. 1991. Peroxynitrite induced membrane lipid peroxidation: the cytotoxic potential of superoxide and nitric oxide. Arch. Biochem. Biophys. 288: 481-487 https://doi.org/10.1016/0003-9861(91)90224-7
  34. Ramos E.A.P. and Xiong Y.L. 2002. Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System. J. Food Sci. 67:2952-2956 https://doi.org/10.1111/j.1365-2621.2002.tb08844.x
  35. Ruperez P., Ahrazem O. and Leal J.A. 2002. Potential antioxidant capacity of sulfated polysaccharides from the edible marine brown seaweed Fucus vesiculosus. J. Agric. Food Chem. 50: 840-845 https://doi.org/10.1021/jf010908o
  36. Shahidi F. and Wanasundara P.K.J.P.D. 1992. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32: 67-103 https://doi.org/10.1080/10408399209527581
  37. Sherwin E.R. 1990. Antioxidants. In: Branen A. I., Davidson P. M. and Salminen S. (eds), Food Additives. Marcel Dekker, New York, pp. 139-292
  38. Siriwardhana N., Lee K.W., Kim S.H., Ha J.W. and Jeon Y.J. 2003. Antioxidant activiy of Hizikia fusiformis on reactive oxygen species scavenging and lipid peroxidation inhibition. Food Sci. Tech. Int. 9: 339-346 https://doi.org/10.1177/1082013203039014
  39. Siriwardhana N., Jeon Y.J., Kim S.H., Ha J.H., Heo S.J. and Lee K.W. 2004. Enzymatic Hydrolysis for Effective Extraction of Antioxidative Compounds from Hizikia fusiformis. Algae 19: 59-68 https://doi.org/10.4490/ALGAE.2004.19.1.059
  40. Spitz T.T., Bergman M., Moppes D., Grossman S. and Arad M.S. 2005. Antioxidant activity of the polysaccharide of the red microalga Porphyridium sp. J. App. Phycol. 17: 215-222 https://doi.org/10.1007/s10811-005-0679-7

Cited by

  1. Enzymatic Hydrolysis of Plants and Algae for Extraction of Bioactive Compounds vol.29, pp.4, 2013, https://doi.org/10.1080/87559129.2013.818012