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감태 에탄올 추출물의 Trypsin 저해활성에 대한 열 및 pH의 영향
정희예(Hee-Ye Jeong),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),이가영(Ga-Yeong Lee),강보경(Bo-Kyeong Kang),박시우(Si-Woo Bark),김태완(Tae-Wan Kim),조영제(Young-Je Cho),안동현(Dong-H 한국생물공학회 2012 KSBB Journal Vol.27 No.6
This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.