Jellyfish is a very important foodstuff in Asia, especially in China, Japan and Korea. Only jellyfish belonging to the order Rhizostomeae are harvested for food. There are other potential functional material that can be found in jellyfish.
In this study, we focused on the functional ingredient usi...
Jellyfish is a very important foodstuff in Asia, especially in China, Japan and Korea. Only jellyfish belonging to the order Rhizostomeae are harvested for food. There are other potential functional material that can be found in jellyfish.
In this study, we focused on the functional ingredient using Jellyfish, because the jellyfish is an unknown subject as a source of substances possessing biological functions.
1. The proximate composition and mineral analysis of jellyfish was conducted in this study. Result showed that its major compounds are moisture (86.70%), protein (4.88%), and ash (6.21%). while the mineral composition showed that it contained high amount of sodium (203 mg/100g), aluminum (2067mg/100g) and potassium (709 mg/100g).
2. Three major steps were done for the extraction of collagen and protein from jellyfish, namely: washing and desalting, treatment with 0.1N NaOH and treatment with 0.5M acetic acid. The initial step obtained 40.86 g/100g of collagen which was increased in the final step with a collagen amount of 47.83 g/100g.
3. To determine the subunit composition of jellyfish collagen, it was compared with the subunit composition of porcine skin. SDS-PAGE analysis of the porcine skin revealed two different chains(α1, α2) and their cross-linked chains, β-component. From this pattern, it was identified that the collagen found in jellyfish was Type I collagen base on its two alpha chains(α1, α2).
4. HPLC analysis was carried out for the determination of amino acid in jellyfish and porcine skin. The analysis showed that jellyfish collagen from different extraction process has an increasing value of imino acid(proline+hydroxyproline) from 14% to 16% respectively. While porcine skin was 24% higher compared with jellyfish collagen
5. The optimal hydrolysis condition was determined to be at 55℃ with a buffer solution of pH 9.0 containing 0.05% alcalase for 180 minutes showing 70.25% degree of hydrolysis. SDS-PAGE pattern of jellyfish protein showed a hydrolysis time of 60 minutes would produced a 10 KDa product.
6. Enzymatic hydrolysate from jellyfish was subjected to functional analysis base on its antioxidant activity, tyrosinase inhibition activity and ACE inhibitory effect. Antioxidant activity was performed using DPPH (RC50 40,000 ug/ml), ABTS (RC50 3,663 ug/ml) and SOD (EC50 47,000 ug/ml) assay. Tyrosinase assay showed a very low activity. Lastly, the ACE assay revealed a functional value of 900 ug/ml.
7. Ultrafiltration of enzymatic hydrolysate from jellyfish revealed high amount of Pro, Gly, and HYP at 5,000-3,000 MW with a value of 9.07, 20.34, 7.62% respectively.
8. Analysis of functionality from ultra filtrated enzymatic hydrolysate of jellyfish showed an antioxidant activity of: DPPH (>10,000 MW= RC50 32,771), and ABTS (3,000-1,000 MW= RC50 3,523). ACE obtained a value of IC50 630.52 at 3,000-1,000 MW. Collagen synthesis of enzymatic hydrolysate of jellyfish by ultra filtration on fibroblast revealed that 5,000-3000 MW at 100 ug/ml concentration has a good activity.
The result from the study conducted with jellyfish as a functional material showed that it has good anti hypertension and anti wrinkling activity. Therefore, jellyfish can be processed as a functional ingredients in the manufacturing of cosmeceutical and as a food additive.
Jellyfish is a very important foodstuff in Asia, especially in China, Japan and Korea. Only jellyfish belonging to the order Rhizostomeae are harvested for food. There are other potential functional material that can be found in jellyfish.
In this study, we focused on the functional ingredient using Jellyfish, because the jellyfish is an unknown subject as a source of substances possessing biological functions.
1. The proximate composition and mineral analysis of jellyfish was conducted in this study. Result showed that its major compounds are moisture (86.70%), protein (4.88%), and ash (6.21%). while the mineral composition showed that it contained high amount of sodium (203 mg/100g), aluminum (2067mg/100g) and potassium (709 mg/100g).
2. Three major steps were done for the extraction of collagen and protein from jellyfish, namely: washing and desalting, treatment with 0.1N NaOH and treatment with 0.5M acetic acid. The initial step obtained 40.86 g/100g of collagen which was increased in the final step with a collagen amount of 47.83 g/100g.
3. To determine the subunit composition of jellyfish collagen, it was compared with the subunit composition of porcine skin. SDS-PAGE analysis of the porcine skin revealed two different chains(α1, α2) and their cross-linked chains, β-component. From this pattern, it was identified that the collagen found in jellyfish was Type I collagen base on its two alpha chains(α1, α2).
4. HPLC analysis was carried out for the determination of amino acid in jellyfish and porcine skin. The analysis showed that jellyfish collagen from different extraction process has an increasing value of imino acid(proline+hydroxyproline) from 14% to 16% respectively. While porcine skin was 24% higher compared with jellyfish collagen
5. The optimal hydrolysis condition was determined to be at 55℃ with a buffer solution of pH 9.0 containing 0.05% alcalase for 180 minutes showing 70.25% degree of hydrolysis. SDS-PAGE pattern of jellyfish protein showed a hydrolysis time of 60 minutes would produced a 10 KDa product.
6. Enzymatic hydrolysate from jellyfish was subjected to functional analysis base on its antioxidant activity, tyrosinase inhibition activity and ACE inhibitory effect. Antioxidant activity was performed using DPPH (RC50 40,000 ug/ml), ABTS (RC50 3,663 ug/ml) and SOD (EC50 47,000 ug/ml) assay. Tyrosinase assay showed a very low activity. Lastly, the ACE assay revealed a functional value of 900 ug/ml.
7. Ultrafiltration of enzymatic hydrolysate from jellyfish revealed high amount of Pro, Gly, and HYP at 5,000-3,000 MW with a value of 9.07, 20.34, 7.62% respectively.
8. Analysis of functionality from ultra filtrated enzymatic hydrolysate of jellyfish showed an antioxidant activity of: DPPH (>10,000 MW= RC50 32,771), and ABTS (3,000-1,000 MW= RC50 3,523). ACE obtained a value of IC50 630.52 at 3,000-1,000 MW. Collagen synthesis of enzymatic hydrolysate of jellyfish by ultra filtration on fibroblast revealed that 5,000-3000 MW at 100 ug/ml concentration has a good activity.
The result from the study conducted with jellyfish as a functional material showed that it has good anti hypertension and anti wrinkling activity. Therefore, jellyfish can be processed as a functional ingredients in the manufacturing of cosmeceutical and as a food additive.
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