Written Paper

Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H₂O₂-induced DNA Damage  [2005]

Heo, S.J. (Cheju National University, Jeju, Republic of Korea) Park, P.J. (Konkuk University, Chungju, Republic of Korea) Park, E.J. (Kyungnam University, Masan, Republic of Korea) Cho, S.K. (Cheju National University, Jeju, Republic of Korea) et al.

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The antioxidative effect of Ecklonia cava, a brown marine alga, was investigated on radical scavenging, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), and hydroxyl and alkyl radicals, using an electron spin resonance (ESR) technique, and on the inhibition of H₂O₂-induced DNA damage using comet assay. E. cava was enzymatically hydrolyzed with five food industrial proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase and Protamex) to prepare water-soluble extracts. All the proteolytic hydrolysates exhibited strong dose-dependent radical scavenging activities (above 80%) at a concentration of 2.5 ㎍/mL.

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Food Science and Biotechnology

ISSN : 1226-7708