Antioxidant activity of the phycoerythrobilin compound formed from a dried Korean purple laver (Porphyra sp.) during in vitro digestion
| Autor: | Hiroko Fujimura, Yukinori Yabuta, Toshiki Enomoto, Chung Shil Kwak, Fumio Watanabe |
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| Předmět: |
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Antioxidant biology General Chemical Engineering medicine.medical_treatment Phycoerythrobilin macromolecular substances In vitro digestion biology.organism_classification Industrial and Manufacturing Engineering Gastrointestinal digestion Porphyra chemistry.chemical_compound Pigment Porphyra sp Biochemistry chemistry visual_art medicine biology.protein visual_art.visual_art_medium Phycoerythrin Food Science Biotechnology |
| Zdroj: | Scopus-Elsevier |
| Popis: | To evaluate the accessibility and function of phycoerythrin (a purple-pigment protein) found in purple laver (Porphyra sp.), antioxidant activity of the phycoerythrobilin compound (chromophore of the pigment protein) formed from the dried Korean purple lavers was determined by in vitro digestion. Results suggest that the apoprotein of phycoerythrin is readily digested to release the phycoerythrobilin compound during the gastrointestinal digestion process of mammals. The peroxy radical scavenging capacity was 2.7-fold greater in the phycoerythrobilin compound than in the purple laver extracts. The various therapeutic activities of phycoerythrin appear to be associated with the phycoerythrobilin compound released during mammalian gastrointestinal digestion. |
| Databáze: | OpenAIRE |
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