Trypsin Inhibitory Activity of Water Extracts from Ecklonia cava as Affected by Temperature and pH
2012
Jung, S.A., Pukyong National University, Busan, Republic of Korea | Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea | Kim, M.J., Pukyong National University, Busan, Republic of Korea | Kim, D.H., Pukyong National University, Busan, Republic of Korea | Sunwoo, C., Pukyong National University, Busan, Republic of Korea | Kim, H.J., Pukyong National University, Busan, Republic of Korea | Jeong, D.H., Pukyong National University, Busan, Republic of Korea | Jeong, H.Y., Pukyong National University, Busan, Republic of Korea | Kim, T.W., Andong National University, Andong, Republic of Korea | Cho, Y.J., Kyungpook National University, Daegu, Republic of Korea | Ahn, D.H., Pukyong National University, Busan, Republic of Korea
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℃ for 20 min and 121℃ 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.
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