Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion
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概要
- 論文の詳細を見る
To evaluate the accessibility and function of phycoerythrin (a purple-pigment protein) found in purple laver (Porphyra sp.), antioxidant activity of the phycoerythrobilin compound (chromophore of the pigment protein) formed from the dried Korean purple lavers was determined by in vitro digestion. Results suggest that the apoprotein of phycoerythrin is readily digested to release the phycoerythrobilin compound during the gastrointestinal digestion process of mammals. The peroxy radical scavenging capacity was 2.7-fold greater in the phycoerythrobilin compound than in the purple laver extracts. The various therapeutic activities of phycoerythrin appear to be associated with the phycoerythrobilin compound released during mammalian gastrointestinal digestion.
- 2010-07-01
著者
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ENOMOTO Toshiki
Department of Food Science, Ishikawa Prefectural University
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Yabuta Yukinori
School Of Agricultural Biological And Environmental Sciences Fac. Of Agriculture Tottori Univ.
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Watanabe Fumio
School Of Agricultural Biological And Environmental Sciences Faculty Of Agriculture Tottori Universi
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Enomoto Toshiki
Department Of Agricultural Chemistry University Of Osaka Prefecture
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Kwak Chung
Institute On Aging Seoul National University
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FUJIMURA Hiroko
School of Agricultural, Biological and Environmental Sciences, Faculty of Agriculture, Tottori Unive
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Watanabe Fumio
School Of Agricultural Biological And Environmental Sciences Faculty Of Agriculture Tottori Universi
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Yabuta Yukinori
School Of Agricultural Biological And Environmental Sciences Faculty Of Agriculture Tottori Universi
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Fujimura Hiroko
School Of Agricultural Biological And Environmental Sciences Faculty Of Agriculture Tottori University
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