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Received January 5, 2011
Accepted February 24, 2011
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Functional properties of hot water extract of a fish, seaweed, and mushroom mixture
DuBok Choi1 2
Yoon-Soo Kim3
Hyung Gun Nam3
Hyun-Jae Shin3
Myung Soon-Na4
On-You Choi5
Hee-Duck Lee6
Wol-Suk Cha3†
1Biotechnology Lab., BK Company R&D Center, Jeonbuk 579-879, Korea 2Department of Pharmacy, College of Pharmacy, Chungbuk National University, Cheongju 361-763, Korea 3Department of Biochemical and Chemical Engineering, Chosun University, Gwangju 501-759, Korea 4Department of Beauty and Cosmetics, Chosun University, Gwangju 501-759, Korea 5Department of Environmental Health, Chodang University, Jeonnam 534-800, Korea 6Korea Advanced Food Research Institute, Seoul 137-850, Korea
wscha@mail.chosun.ac.kr
Korean Journal of Chemical Engineering, May 2011, 28(5), 1266-1271(6), 10.1007/s11814-011-0049-x
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Abstract
The purpose of this study was to evaluate the effect of hot water extracts of a fish, seaweed, and mushroom mixture (FSM extract) on the antioxidant and anticancer activities for use as health and functional food resources. DPPH radical scavenging activity increased from 13.4 to 93.5% when the FSM extract concentration ranged from 0.5 to 25 mg/mL. The reducing power increased from 0.04 to 1.06 OD 700 nm when the FSM extract concentration increased from 0.25 to 10 mg/mL. Nitrite scavenging activity increased from 10.3 to 96.9% when the FSM extract concentration increased from 1 to 25 mg/mL. The activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in the FSM extractfed group were 2.45 and 6.12 units/min, respectively. The activities of CAT, SOD, and GSH-Px in the FSM extractfed group were 19.7 units/mg protein, 11.5 units/mg protein, and 16.9 units/mg protein/min, respectively. Cell viabilities of SNU213, SNU324, and SNU354 were 7.5, 9.4, and 8.9%, respectively. Cell viabilities of SNU719, SNU1, and SNU5 ranged from 14.6 to 16.8%. However, for SNU216, SNU484, SNU601, SNU638, SNU668, SNU16, and SNU520, they were below10%. These results demonstrate that the FSM extract can be used in the functional food, pharmaceutical, and cosmetic industries.
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Rosa A, Scano P, Paola Melis M, Deiana M, Atzeri A, Assunta Dessi M, Food Chem., 115, 891 (2009)
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Kim SJ, Bioindustry., 15, 16 (2002)
Wasser SP, Weis AL, Int. J. Med. Mush., 1, 31 (1999)
Cha WS, Cho BS, Park SY, Kor. J. Life Sci., 14, 727 (2004)
Cha WS, Lee MY, Cho BS, Park SY, Kor. J. Life Sci., 14, 829 (2004)
Choi DB, Cha WS, Kang SH, Lee BR, Biotechnol. Bioprocess Eng., 9, 356 (2004)
Cha WS, Ding JL, Choi DB, Biotechnol. Bioprocess Eng., 14, 232 (2009)
Sherwin ER, J. Am. Oil Chem. Soc., 55, 809 (1978)
Magalha LM, Segundo MA, Reis S, Lim JL, Anal. Chem. Acta., 613, 1 (2008)
Meir S, Kanner J, Akiri B, J. Agric. Food Chem., 43, 1813 (1995)
Liger JL, The use of antioxidants in food, In Free Radicals and Food Additives; Aruoma, O. I., Halliwell, B., Eds., Taylor and Francis, London, 129-150 (1991)
Spiegelhalder B, Eisenbrand G, Preussmann R, Food Cosmet. Toxicol., 14, 545 (1976)
Bartsch H, Ohshima H, Pignatelli B, Mutat. Res. Fundam. Mol. Mech. Mutagen., 202, 307 (1988)
Choi SY, Chung MJ, Sung NJ, Food Chem. Toxicol., 40, 949 (2002)
Ji LL, Stratman FW, Lardy HA, Arch. Biochem. Biophys., 263, 150 (1988)
Halliwell B, Ann. Rev. Nutr., 16, 33 (1996)
Wang Y, Walsh SW, Soc J, Gynecol. Invest., 3, 179 (1996)
