Journal of Marine Bioscience and Biotechnology (한국해양바이오학회지)

The Korean Society for Marine Biotechnology (한국해양바이오학회)
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Agar Hydrolysates Obtained from Jeju Island Attenuates the LPS-induced Inflammation in In Vitro and In Vivo Zebrafish Embryos

제주산 우뭇가사리 유래 한천 가수분해물의 항염 활성 효과

  • Kim, Seo-Young (Department of Marine Life Sciences, Jeju National University) ;
  • Sun, Hyeon-Jin (Subtropical Horticulture Research Institute, Jeju National University) ;
  • Eun, Chang-Ho (Subtropical Horticulture Research Institute, Jeju National University) ;
  • Kim, Kil-Nam (Chuncheon Center, Korea Basic Science Institute (KBSI)) ;
  • Jeon, You-Jin (Department of Marine Life Sciences, Jeju National University)
  • 김서영 (제주대학교 해양생명과학과) ;
  • 선현진 (아열대원예산업연구소) ;
  • 은창호 (아열대원예산업연구소) ;
  • 김길남 (한국기초과학지원연구원 춘천센터) ;
  • 전유진 (제주대학교 해양생명과학과)
  • Received : 2019.11.21
  • Accepted : 2019.12.12
  • Published : 2019.12.31
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Abstract

Previously, agar obtained from Gelidum sp. has a small molecular weight and has the disadvantage of inherent viscosity properties and poor functionality as a dietary fiber. In order to improve aforementioned disadvantages, agar having a fluidity that can be added to food at a higher concentration that a powder agar having a gelling property at low concertation was manufactured. In addition, the anti-inflammatory activity of agar hydrolysates was evaluated to confirm their potential as a functional material. As a result, agar hydrolysates significantly reduced NO levels secreted by LPS-activated macrophages and inhibited the expression of iNOS and COX-2, which are inflammatory mediators that regulates NO secretion in macrophages. Furthermore, in in vivo zebrafish embryos model results demonstrated significant reduction of LPS induced NO production after the treatment of agar hydrolysate hydrolyzed for 360 min. In addition, ROS production and cell death by stresses were also reduced in LPS-exposed embryos after the treatment of agar hydrolysis product hydrolyzed for 360 min. Taken together, agar hydrolysate hydrolyzed for 360 min can be easily added into food due to their fluidity and used as a food ingredient that inhibits inflammation due to their anti-inflammatory property.

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References

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