Characteristics and anti-inflammatory effects of the enzymatically extracted polysaccharides of Sargassum fulvellum using crude enzyme from Shewanella oneidensis PKA 1008

In: International food research journal: IFRJ, Band 29, Heft 6, S. 1270-1278

Abstract

Alginic acid is a polysaccharide obtained from brown algae, and its oligosaccharide has various functions such as antiviral, antitumor, immunoregulation, and antioxidant. However, because of its high viscosity, numerous studies have degraded the alginic acid by enzymes to improve its utilisation. In the present work, we characterised Sargassum fulvellum enzymatic extract (SFEE) using polysaccharide-degrading enzyme obtained from Shewanella oneidensis PKA 1008, and investigated its anti-inflammatory potential. S. fulvellum powder and crude enzyme were mixed at a ratio of 1:1 (v/v), and reacted at 30°C for 0 - 48 h to obtain the optimum degrading time. The changes in pH, colour, reducing sugar, and viscosity of SFEE were determined. The anti-inflammatory activity of SFEE was confirmed by measuring the expression level of nitric oxide (NO) and pro-inflammatory cytokines (IL-6, TNF-α, and L-1β) in RAW 264.7 macrophage cell line. The reducing sugar content was found to increase 2.75-fold at 24 h as compared to that at the initial reaction point, but pH and viscosity decreased significantly with increasing reaction time. SFEE showed a high inhibitory effect on the levels of NO and pro-inflammatory cytokines. SFEE thus has great potential for development as a functional food and therapeutic material owing to its anti-inflammatory effect.