Polarity affects the antioxidant and antimicrobial activities of jellyfish (Acromitus hardenbergi) extracts
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Jellyfish is an emerging aquaculture species, farmed for Oriental cuisines and nutraceutical ingredients. This study aimed to examine antioxidative and antimicrobial potentials of various fractions of the jellyfish, Acromitus hardenbergi. The bell and oral arms of the jellyfish were sequentially extracted with petroleum ether (PE), dichloromethane (DCM), chloroform (CHCl3), methanol (MeOH), and water (H2O) to extract its bioactive in an increasing polarity gradient. Test fractions were assayed for antiradical activities using electron spin resonance spectrometry, β-carotene-linoleate model and Folin-Ciocalteu assay; and antimicrobial activity against 2 Gram-negative bacteria, 4 Gram-positive bacteria and 2 fungal species using the disc diffusion assay. All fractions were also subjected to Fourier Transform Infrared (FTIR) analysis to identify types of functional groups present. It was found that the hydrophilic extracts (H2O fractions) possessed the most effective radical scavenging activity (p < 0.05) while the lipophilic extracts (PE fractions) the most active antimicrobial activity, especially against Gram-positive bacteria (p < 0.05). Total oxidation substrates content was found to be highest in the PE fractions of jellyfish bell and oral arms (p < 0.05). FTIR data showed that the H2O and MeOH fractions contains similar functional groups including -OH, -C=O, -N-H and -S=O groups, while the PE, DCM, and CHCl3 fractions, the -CH3, -COOH groups. This study showed that A. hardenbergi contains antioxidants and antimicrobials, thereby supporting the traditional claim of the jellyfish as an anti-aging and health-promoting functional food. Bioassay-guided fractionation approach serves as a critical milestone for the strategic screening, purification, and elucidation of therapeutically significant actives from jellyfish.
Abstract
Jellyfish is an emerging aquaculture species, farmed for Oriental cuisines and nutraceutical ingredients. This study aimed to examine antioxidative and antimicrobial potentials of various fractions of the jellyfish, Acromitus hardenbergi. The bell and oral arms of the jellyfish were sequentially extracted with petroleum ether (PE), dichloromethane (DCM), chloroform (CHCl3), methanol (MeOH), and water (H2O) to extract its bioactive in an increasing polarity gradient. Test fractions were assayed for antiradical activities using electron spin resonance spectrometry, β-carotene-linoleate model and Folin-Ciocalteu assay; and antimicrobial activity against 2 Gram-negative bacteria, 4 Gram-positive bacteria and 2 fungal species using the disc diffusion assay. All fractions were also subjected to Fourier Transform Infrared (FTIR) analysis to identify types of functional groups present. It was found that the hydrophilic extracts (H2O fractions) possessed the most effective radical scavenging activity (p < 0.05) while the lipophilic extracts (PE fractions) the most active antimicrobial activity, especially against Gram-positive bacteria (p < 0.05). Total oxidation substrates content was found to be highest in the PE fractions of jellyfish bell and oral arms (p < 0.05). FTIR data showed that the H2O and MeOH fractions contains similar functional groups including -OH, -C=O, -N-H and -S=O groups, while the PE, DCM, and CHCl3 fractions, the -CH3, -COOH groups. This study showed that A. hardenbergi contains antioxidants and antimicrobials, thereby supporting the traditional claim of the jellyfish as an anti-aging and health-promoting functional food. Bioassay-guided fractionation approach serves as a critical milestone for the strategic screening, purification, and elucidation of therapeutically significant actives from jellyfish.
참고문헌 (33)
- Betz JM, "Isolation and characterization of antimicrobial compounds from the cannonball jellyfish (Stomolophus meleagris L. Agassiz 1860)", Ph.D., pp.1988
- Chan KW, "Antioxidant activity of phenolics–saponins rich fraction prepared from defatted kenaf seed meal", LWT-Food Sci Technol, 56, pp.181~186 (2014)
- Chan KW, "Preparation of clove buds deodorized aqueous extract(CDAE)and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants", J Food Qual, 35, pp.190~199 (2012)
- Chan KW, "Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system : a comparative study with synthetic and natural food antioxidants", J Food Sci Technol, 51, pp.3269~3276 (2014)
- Chan KW, "Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours", Int J Mol Sci, 13, pp.7496~7507 (2012)
- Chan KW, "Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH", Int J Mol Sci, 13, pp.8987~8997 (2012)
- Chen HY, "Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves", Food Chem, 101, pp.686~694 (2007)
- Cherrak SA, "In vitro antioxidant versus metal ion chelating properties of flavonoids : a structure-activity investigation", PLOS ONE, 11, pp.e0165575~ (2016)
- Clinical and Laboratory Standards Institute, "Performance standards for antimicrobial disk susceptibility tests: approved standards" (2006), National Committee for Clinical Laboratory Standards
- Condon RH, "Jellyfish blooms result in a major microbial respiratory sink of carbon in marine systems", Proc Natl Acad Sci USA, 108, pp.10225~10230 (2011)
- Dembitsky VM, "Natural halogenated fatty acids : their analogues and derivatives", Prog Lipid Res, 41, pp.315~367 (2002)
- Ebada SS, "Methods for isolation, purification and structural elucidation of bioactive secondary metabolites from marine invertebrates", Nat Protoc, 3, pp.1820~1831 (2008)
- Franca AS, "Food engineering", pp.211~257 (2011), Nova Science
- Harper M, "Marine chemical ecology" (2001), CRC Press
- Karimi M, "Reactivity of disulfide bonds is markedly affected by structure and environment : implications for protein modification and stability", Sci Rep, 6, pp.38572~ (2016)
- Khan HY, "A prooxidant mechanism for the anticancer and chemopreventive properties of plant polyphenols", Curr Drug Targets, 13, pp.1738~1749 (2012)
- Khong NMH, "Nutritional composition and total collagen content of three commercially important edible jellyfish", Food Chem, 196, pp.953~960 (2016)
- Khong NMH, "Improved collagen extraction from jellyfish(Acromitus hardenbergi)with increased physical-induced solubilization processes", Food Chem, 251, pp.41~50 (2018)
- Kumar A, "Data processing handbook for complex biological data sources", pp.77~96 (2019), Elsevier
- Lemańska K, "The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones", Free Radic Biol Med, 31, pp.869~881 (2001)
- Leone A, "Mediterranean jellyfish as novel food : effects of thermal processing on antioxidant, phenolic, and protein contents", Eur Food Res Technol, 245, pp.1611~1627 (2019)
- Mahesar SA, "Evaluation of important fatty acid ratios in poultry feed lipids by ATR FTIR spectroscopy", Vib Spectrosc, 57, pp.177~181 (2011)
- Matwijczuk A, "Use of FTIR spectroscopy and chemometrics with respect to storage conditions of moldavian dragonhead oil", Sustainability, 11, pp.6414~ (2019)
- Morais ZB, "Composition and in vitro antioxidant effects of jellyfish Catostylus tagi from Sado Estuary(SW Portugal)", J Aquat Food Prod Technol, 18, pp.90~107 (2009)
- Morales-Landa JL, "Antimicrobial, antiprotozoal, and toxic activities of cnidarian extracts from the Mexican Caribbean sea", Pharm Biol, 45, pp.37~43 (2007)
- Nichols PD, "Occurrence of high levels of tetracosahexaenoic acid in the jellyfish Aurelia sp", Lipids, 38, pp.1207~1210 (2003)
- Nishikawa J, "Jellyfish fisheries in northern Vietnam", Plankton Benthos Res, 3, pp.227~234 (2008)
- Ovchinnikova TV, "Aurelin, a novel antimicrobial peptide from jellyfish Aurelia aurita with structural features of defensins and channel-blocking toxins", Biochem Biophys Res Commun, 348, pp.514~523 (2006)
- Suganthi K, "Prospects in bioscience: addressing the issues", pp.283~292 (2012), Springer
- Suh HJ, "Antioxidant activity of various solvent extracts from Allomyrina dichotoma(Arthropoda : Insecta)larvae", J Photochem Photobiol B, 99, pp.67~73 (2010)
- Yu H, "In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum", Food Chem, 95, pp.123~130 (2006)
- Yusoff F, "Commercial jellyfish, a little known fishery industry in Malaysia", Fishmail, 18, pp.8~12 (2010)
- Zhuang YL, "Investigation of gelatin polypeptides of jellyfish(Rhopilema esculentum)for their antioxidant activity in vitro", Food Technol Biotechnol, 48, pp.222~228 (2010)