Effect of Temperature and pH on Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava
2012
Jeong, H.Y., Pukyong National University, Busan, Republic of Korea | Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea | Jung, S.A., 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 | Lee, G.Y., Pukyong National University, Busan, Republic of Korea | Kang, B.K., Pukyong National University, Busan, Republic of Korea | Bark, S.W., 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 study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.
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