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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
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Characterization of Antioxidant Activity of Heated Mycosporine-like Amino Acids from Red Alga Dulse Palmaria palmata in Japan
| Title: | Characterization of Antioxidant Activity of Heated Mycosporine-like Amino Acids from Red Alga Dulse Palmaria palmata in Japan |
| Authors: | Nishida, Yuki Browse this author | | Saburi, Wataru Browse this author →KAKEN DB | | Miyabe, Yoshikatsu Browse this author | | Kishimura, Hideki Browse this author →KAKEN DB | | Kumagai, Yuya Browse this author →KAKEN DB |
| Keywords: | red alga dulse | | mycosporine-like amino acids | | palythine | | antioxidant activity |
| Issue Date: | Mar-2022 |
| Publisher: | MDPI |
| Journal Title: | Marine drugs |
| Volume: | 20 |
| Issue: | 3 |
| Start Page: | 184 |
| Publisher DOI: | 10.3390/md20030184 |
| Abstract: | We recently demonstrated the monthly variation and antioxidant activity of mycosporine-like amino acids (MAAs) from red alga dulse in Japan. The antioxidant activity of MAAs in acidic conditions was low compared to that in neutral and alkali conditions, but we found strong antioxidant activity from the heated crude MAA fraction in acidic conditions. In this study, we identified and characterized the key compounds involved in the antioxidant activity of this fraction. We first isolated two MAAs, palythine, and porphyra-334, from the fraction and evaluated the activities of the two MAAs when heated. MAAs possess absorption maxima at around 330 nm, while the heated MAAs lost this absorption. The heated MAAs showed a high ABTS radical scavenging activity at pH 5.8-8.0. We then determined the structure of heated palythine via ESI-MS and NMR analyses and speculated about the putative antioxidant mechanism. Finally, a suitable production condition of the heated compounds was determined at 120 degrees C for 30 min at pH 8.0. We revealed compounds from red algae with antioxidant activities at a wide range of pH values, and this information will be useful for the functional processing of food. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/85119 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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