Immuno-enhancing effects of surimi products including functional ingredients in vitro and in vivo zebrafish model
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Surimi is used to the processed seafoods as well-known common products such as eomook, kamaboko, sausages, and imitation crab meat. Recently, surimi products have been studying to improve their healthy functionalities with addition of bioactive ingredients. In the study, surimi products were prepared with Aloe vera gel powder and Red ginseng extract to enhance immunity, and the evaluated in in vitro and in vivo after digestion of the surimi products. Functional surimi products (FSPs) containing with the ratios of A. vera gel powder to Red ginseng extract from 0.4:0.0 to 0.0:0.4 (referred as A1 to A5) were prepared and compared with a general surimi products for the gel strength and immune-enhancing effects. FSPs showed the protective effects against hydrogen peroxide (H2O2)-induced oxidative stressed Vero cells and promoted nitric oxide (NO) production in RAW264.7 cells and zebrafish larvae. Our results suggested that FSPs with combination of A. vera gel powder and Red ginseng extract can induce the synergistic effect in immunity enhancement. In conclusion, FSPs could be applied to health functional seafood industries, in particular eomook markets with immune-enhancement.
Abstract
Surimi is used to the processed seafoods as well-known common products such as eomook, kamaboko, sausages, and imitation crab meat. Recently, surimi products have been studying to improve their healthy functionalities with addition of bioactive ingredients. In the study, surimi products were prepared with Aloe vera gel powder and Red ginseng extract to enhance immunity, and the evaluated in in vitro and in vivo after digestion of the surimi products. Functional surimi products (FSPs) containing with the ratios of A. vera gel powder to Red ginseng extract from 0.4:0.0 to 0.0:0.4 (referred as A1 to A5) were prepared and compared with a general surimi products for the gel strength and immune-enhancing effects. FSPs showed the protective effects against hydrogen peroxide (H2O2)-induced oxidative stressed Vero cells and promoted nitric oxide (NO) production in RAW264.7 cells and zebrafish larvae. Our results suggested that FSPs with combination of A. vera gel powder and Red ginseng extract can induce the synergistic effect in immunity enhancement. In conclusion, FSPs could be applied to health functional seafood industries, in particular eomook markets with immune-enhancement.
참고문헌 (33)
- Bigliardi B, "Innovation trends in the food industry : the case of functional foods", Trends Food Sci Technol, 31, pp.118~129 (2013)
- Block LG, "From nutrients to nurturance : a conceptual introduction to food well-being", J Public Policy Mark, 30, pp.5~13 (2011)
- Burdon RH, "Cell proliferation and oxidative stress", Free Radic Res Commun, 7, pp.149~159 (1989)
- Status and implications of general food functional labeling system, "Choi Y", NajuKorea Rural Economic Institute, ~ (2022)
- Endoo N, "Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage", Food Appl Biosci J, 2, pp.192~202 (2014)
- Hamulka J, "Dietary supplements during COVID-19 outbreak. Results of google trends analysis supported by PLifeCOVID-19 online studies", Nutrients, 13, pp.54~ (2020)
- Hughes DA, "Dietary antioxidants and human immune function", Nutr Bull, 25, pp.35~41 (2000)
- Jayawardhana HHACK, "Pepsin hydrolysate from surimi industry-related olive flounder head byproducts attenuates LPS-induced inflammation and oxidative stress in RAW 264.7 macrophages and in vivo zebrafish model", Mar Drugs, 22, pp.24~ (2023)
- Kang MC, "In vitro and in vivo antioxidant activities of polysaccharide purified from aloe vera(Aloe barbadensis)gel", Carbohydr Polym, 99, pp.365~371 (2014)
- Kang MC, "Antioxidant properties of a sulfated polysaccharide isolated from an enzymatic digest of Sargassum thunbergii", Int J Biol Macromol, 132, pp.142~149 (2019)
- Liu C, "Isolation, chemical characterization and antioxidant activities of two polysaccharides from the gel and the skin of Aloe barbadensis Miller irrigated with sea water", Process Biochem, 42, pp.961~970 (2007)
- Agricultural Industry Promotion Division. Easy-to-understand general food functional labeling system, "Ministry of Agriculture, Food and Rural Affairs", Ministry of Agriculture, Food and Rural Affairs, ~ (2021)
- Mondal S, "Bioactive compounds in functional food and their role as therapeutics", Bioact Compd Health Dis, 4, pp.24~39 (2021)
- Mullin GE, "Coronavirus disease: COVID-19. Advances in experimental medicine and biology", pp.499~515 (2021), Springer
- Nourbakhsh F, "From plants to antimicrobials : natural products against bacterial membranes", Phytother Res, 36, pp.33~52 (2022)
- Ni Y, "Isolation and characterization of structural components of Aloe vera L. leaf pulp", Int Immunopharmacol, 4, pp.1745~1755 (2004)
- Oh JY, "Antihypertensive effect of surimi prepared from olive flounder(Paralichthys olivaceus)by angiotensin-I converting enzyme(ACE)inhibitory activity and characterization of ACE inhibitory peptides", Process Biochem, 80, pp.164~170 (2019)
- Oh JY, "Antioxidant activity of olive flounder(Paralichthya olivaceus)surimi digest in in vitro and in vivo", J Food Sci Technol, 59, pp.2071~2079 (2022)
- Pangrazzi L, "Boosting the immune system with antioxidants : where are we now?", Biochemist, 41, pp.42~44 (2019)
- Park J, "Surimi : manufacturing and evaluation" (2005), CRC Press
- Park JW, "Surimi seafood : products, market, and manufacturing", Food Sci Technol, 201, pp.36~ (2000)
- Sharma S, "Bioactive compounds from the mosambi(Citrus limetta)peel and their fortification into tilapia surimi improve gelling and textural properties", Biomass Conv Bioref, 1, pp.13~ (2023)
- Tabilo-Munizaga G, "Ultra high pressure technology and its use in surimi manufacture : an overview", Food Sci Technol Int, 10, pp.207~222 (2004)
- Tonon F, "Zebrafish as an experimental model for human disease", Int J Mol Sci, 24, pp.8771~ (2023)
- Vidal-Giraud B, "World surimi market" (2007), FAO
- Walayat N, "Role of food hydrocolloids as antioxidants along with modern processing techniques on the surimi protein gel textural properties, developments, limitation and future perspectives", Antioxidants, 11, pp.486~ (2022)
- Wang L, "In vitro and in vivo antioxidant activities of polysaccharides isolated from celluclast-assisted extract of an edible brown seaweed, Sargassum fulvellum", Antioxidants, 8, pp.493~ (2019)
- Watzke J, "Bacterial lipopolysaccharides induce genes involved in the innate immune response in embryos of the zebrafish(Danio rerio)", Fish Shellfish Immun, 23, pp.901~905 (2007)
- Xiong G, "Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp(Ctenopharyngodon idella)", Food Chem, 116, pp.413~418 (2009)
- Yang F, "In vitro and in vivo immuno-enhancing effect of fucoidan isolated from non-edible brown seaweed Sargassum thunbergii", Int J Biol Macromol, 253, pp.127212~ (2023)
- Yang HW, "Ca2+-dependent glucose transport in skeletal muscle by diphlorethohydroxycarmalol, an alga phlorotannin : in vitro and in vivo study", Oxid Med Cell Longev, 2021, pp.8893679~ (2021)
- Zhang S, "Acid-induced gelation properties of heated whey protein–pectin soluble complex(part I) : effect of initial pH", Food Hydrocoll, 36, pp.76~84 (2014)
- Zheng M, "Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products", Food Control, 122, pp.107806~ (2021)
