Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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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 (Department of Food Science and Technology and Institute of Food Science, Pukyong National University) ;
  • Jeong, So-Mi (Institute of Fisheries Sciences, Pukyong National University) ;
  • Lee, Ji-Eun (Department of Food Science and Technology and Institute of Food Science, Pukyong National University) ;
  • Kang, Woo-Sin (Department of Food Science and Technology and Institute of Food Science, Pukyong National University) ;
  • Ryu, Si-Hyeong (Department of Food Science and Technology and Institute of Food Science, Pukyong National University) ;
  • Kim, Kwangwook (Department of Food Science and Technology, Kongju National University) ;
  • Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University) ;
  • Cho, Young-Je (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
  • Received : 2019.08.09
  • Accepted : 2019.11.27
  • Published : 2020.01.28
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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℃ 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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References

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