Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion

作者：Yabuta Yukinori; Fujimura Hiroko; Kwak Chung Shil; Enomoto Toshiki; Watanabe Fumio^*

来源：Food Science and Technology Research, 2010, 16(4): 347-351.

DOI：10.3136/fstr.16.347

• antioxidant activity
• Korean purple laver
• in vitro digestion
• Porphyra
• phycoerythrin
• phycoerythrobilin

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.

• 出版日期2010-7