Characterization of Antioxidant Activity of Heated Mycosporine-like Amino Acids from Red Alga Dulse Palmaria palmata in Japan

Nishida, Yuki; Saburi, Wataru; Miyabe, Yoshikatsu; Kishimura, Hideki; Kumagai, Yuya

Characterization of Antioxidant Activity of Heated Mycosporine-like Amino Acids from Red Alga Dulse Palmaria palmata in Japan

Nishida, Yuki; Saburi, Wataru; Miyabe, Yoshikatsu et al.

Marine drugs, 2022, 20(3), 184

Permalink : https://hdl.handle.net/2115/85119

このアイテムのアクセス数:326件（2026-01-23 11:30 集計）

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https://doi.org/10.3390/md20030184

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アクセス権	metadata only access
URI	https://hdl.handle.net/2115/85119
タイトル	Characterization of Antioxidant Activity of Heated Mycosporine-like Amino Acids from Red Alga Dulse Palmaria palmata in Japan
著者	Nishida, Yuki ; Saburi, Wataru ; Miyabe, Yoshikatsu ; Kishimura, Hideki ; Kumagai, Yuya
著者名 Nishida, Yuki
e-Rad_Researcher 00598089 著者名 Saburi, Wataru
著者名 Miyabe, Yoshikatsu
e-Rad_Researcher 50204855 著者名 Kishimura, Hideki
e-Rad_Researcher 00589997 著者名 Kumagai, Yuya
言語	英語
キーワード	red alga dulse
	mycosporine-like amino acids
	palythine
	antioxidant activity
発行日	2022-03
出版者	MDPI
収録物名	Marine drugs
巻(号)	20(3)
ページ	184
抄録	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.
資源タイプ	学術雑誌論文
出版タイプ	Version of Record
関連情報 (isIdenticalTo)	出版社版DOI https://doi.org/10.3390/md20030184