Antioxidant and anti-inflammatory activities of porphyran isolated from discolored nori (Porphyra yezoensis)

作者：Isaka Shogo; Cho Kichul; Nakazono Satoru; Abu Ryogo; Ueno Mikinori; Kim Daekyung^*; Oda Tatsuya

来源：International Journal of Biological Macromolecules, 2015, 74: 68-75.

DOI：10.1016/j.ijbiomac.2014.11.043

• Porphyra yezoensis
• Antioxidant activity
• Anti-inflammatory activity

We found that discolored waste nod with no commercial value, contains much higher level of porphyran than normal nod that is a sheeted food stuff prepared from P. yezoensis used in sushi. Chemical analyses revealed that mean molecular mass of the porphyran prepared from discolored nori (dc-porphyran) was much lower than that of the porphyran from normal nori (n-porphyran). Dc-porphyran showed slightly greater scavenging activity toward superoxide anion and hydroxyl radical than n-porphyran. Dc-porphyran inhibited nitric oxide (NO) production in LPS-stimulated RAW264.7 cells through preventing the expression of inducible NO synthase, whereas no such activity was observed in n-porphyran. Since acid-hydrolyzed n-porphyran showed the inhibitory activity on NO production from LPS-stimulated RAW264.7 cells, the molecular size of porphyran was suggested to be a critical factor for the activity. Dc-porphyran was separated into 4 fractions (F1-F4) on DEAE-chromatography, and F1 showed the highest inhibitory effect on NO production from LPS-stimulated RAW264.7 cells. Our results indicate that discolored waste nori useful as a source of porphyran with even better bioactivities than porphyran from normal nori.

• 出版日期2015-3