[논문]Antioxidant, ACE inhibitory, and acetylcholinesterase inhibitory activities of subcritical water extract of blue mussel

Han, Ji-Kyoung; Sung, Su-Chang; Jo, Min-Ji; Lee, Seung-Cheol

doi:10.1007/s10068-018-0319-z

Antioxidant, ACE inhibitory, and acetylcholinesterase inhibitory activities of subcritical water extract of blue mussel

Food science and biotechnology, v.27 no.3, 2018년, pp.847 - 851

Han, Ji-Kyoung (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University) , Sung, Su-Chang (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University) , Jo, Min-Ji (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University) , Lee, Seung-Cheol (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University)

Abstract ▼ AI-Helper

Subcritical water (SCW) extract of blue mussel was prepared at 100, 200, and $300^{\circ}C$ for 10, 30, and 60 min, respectively, and its effect on the activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, angiotensin-converting enzyme (ACE), and acetylcholinesterase (AChE) was evaluated. We found that DPPH radical scavenging, ACE inhibitory, and AChE inhibitory activities significantly increased with increasing extraction temperature and duration. For example, AChE inhibitory activity of the extract at $300^{\circ}C$ for 60 min increased to $63.1{\pm}0.3%$, while that at $100^{\circ}C$ for 10 min was $5.6{\pm}0.3%$. The results suggested that SCW extraction is attractive processing methods for obtaining high valued extract from blue mussel.

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Antioxidant, ACE inhibitory, and acetylcholinesterase inhibitory activities of subcritical water extract of blue mussel

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