Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH

Seul A. Jung; Koth Bong Woo Ri Kim; Min Ji Kim; Dong Hyun Kim; Chan Sunwoo; Hyun Jee Kim; Da Hyun Jeong; Hee Ye Jeong; Tae Wan Kim; Young Je Cho; Dong Hyun Ahn

doi:10.3746/jkfn.2012.41.6.840

Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH

Seul A. Jung, Koth Bong Woo Ri Kim, Min Ji Kim, Dong Hyun Kim, Chan Sunwoo, Hyun Jee Kim, Da Hyun Jeong, Hee Ye Jeong, Tae Wan Kim, Young Je Cho, Dong Hyun Ahn

School of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

This research was done to verify the inhibitory activity of water extracts from Ecklonia cava(WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as 100°C for 20 min and 121°C for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2-8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.

Original language	English
Pages (from-to)	840-845
Number of pages	6
Journal	Journal of the Korean Society of Food Science and Nutrition
Volume	41
Issue number	6
DOIs	https://doi.org/10.3746/jkfn.2012.41.6.840
State	Published - 2012

Keywords

Ecklonia cava
Trypsin inhibitor
Water extract

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10.3746/jkfn.2012.41.6.840

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Jung, S. A., Kim, K. B. W. R., Kim, M. J., Kim, D. H., Sunwoo, C., Kim, H. J., Jeong, D. H., Jeong, H. Y., Kim, T. W., Cho, Y. J., & Ahn, D. H. (2012). Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH. Journal of the Korean Society of Food Science and Nutrition, 41(6), 840-845. https://doi.org/10.3746/jkfn.2012.41.6.840

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title = "Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH",

abstract = "This research was done to verify the inhibitory activity of water extracts from Ecklonia cava(WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as 100°C for 20 min and 121°C for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2-8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.",

keywords = "Ecklonia cava, Trypsin inhibitor, Water extract",

author = "Jung, {Seul A.} and Kim, {Koth Bong Woo Ri} and Kim, {Min Ji} and Kim, {Dong Hyun} and Chan Sunwoo and Kim, {Hyun Jee} and Jeong, {Da Hyun} and Jeong, {Hee Ye} and Kim, {Tae Wan} and Cho, {Young Je} and Ahn, {Dong Hyun}",

year = "2012",

doi = "10.3746/jkfn.2012.41.6.840",

language = "English",

volume = "41",

pages = "840--845",

journal = "Journal of the Korean Society of Food Science and Nutrition",

issn = "1226-3311",

publisher = "Korean Society of Food Science and Nutrition",

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TY - JOUR

T1 - Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH

AU - Jung, Seul A.

AU - Kim, Koth Bong Woo Ri

AU - Kim, Min Ji

AU - Kim, Dong Hyun

AU - Sunwoo, Chan

AU - Kim, Hyun Jee

AU - Jeong, Da Hyun

AU - Jeong, Hee Ye

AU - Kim, Tae Wan

AU - Cho, Young Je

AU - Ahn, Dong Hyun

PY - 2012

Y1 - 2012

N2 - This research was done to verify the inhibitory activity of water extracts from Ecklonia cava(WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as 100°C for 20 min and 121°C for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2-8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.

AB - This research was done to verify the inhibitory activity of water extracts from Ecklonia cava(WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as 100°C for 20 min and 121°C for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2-8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.

KW - Ecklonia cava

KW - Trypsin inhibitor

KW - Water extract

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U2 - 10.3746/jkfn.2012.41.6.840

DO - 10.3746/jkfn.2012.41.6.840

M3 - Article

AN - SCOPUS:84929408193

SN - 1226-3311

VL - 41

SP - 840

EP - 845

JO - Journal of the Korean Society of Food Science and Nutrition

JF - Journal of the Korean Society of Food Science and Nutrition

IS - 6

ER -

Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH

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Keywords

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