Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion
Yukinori YABUTAHiroko FUJIMURAChung Shil KWAKToshiki ENOMOTOFumio WATANABE
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JOURNAL OPEN ACCESS

2010 Volume 16 Issue 4 Pages 347-352

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Abstract
To evaluate the accessibility and function of phycoerythrin (a purple-pigment protein) found in purple laver (Porphyra sp.), antioxidant activity of the phycoerythrobilin compound (chromophore of the pigment protein) formed from the dried Korean purple lavers was determined by in vitro digestion. Results suggest that the apoprotein of phycoerythrin is readily digested to release the phycoerythrobilin compound during the gastrointestinal digestion process of mammals. The peroxy radical scavenging capacity was 2.7-fold greater in the phycoerythrobilin compound than in the purple laver extracts. The various therapeutic activities of phycoerythrin appear to be associated with the phycoerythrobilin compound released during mammalian gastrointestinal digestion.
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© 2010 by Japanese Society for Food Science and Technology

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