Haematococcus pluvialis로부터 Haematococcus 추출물 제조 공정에서 효소 처리가 추출 효율과 항산화 활성에 미치는 영향

국문 초록 (Abstract)

우수한 항산화제로 알려진 astaxanthin을 함유한 H. pluvialis 균체로부터 작용기작이 상이한 exo형과 endo형의 단백질 분해 효소와 복합 다당류 분해 효소를 이용하여 식품용 haematococcus 추출물을 효율적으로 제조할 수 있는 방법을 조사하였다. 상업용 단백질 분해 효소로는 Alcalase (endo형)와 Flavourzyme (exo형)을 복합 다당류 분해 효소로는 Viscozyme을 사용하였다. 단백질 분해 효소는 endo형과 exo형을 병용하는 것이 추출물의 astaxanthin 함량을 증가시켰다. Viscozyme과 함께 2종류의 단백질 분해 효소를 사용하는 경우에는 Alcalase와 Flavourzyme을 병용하여 1차로 처리한 후 Viscozyme을 2차로 사용하는 2단계 가수분해 방법이 적절하였다. 이 조건에서 astaxanthin 함량은 효소를 사용하지 않은 대조구에 비하여 320% (529 μ g/g → 2,256 μ g/g) 이상 향상되었다. 또한 DPPH법으로 조사한 항산화 활성은 astaxanthin 함량에 비례하여 증가하였으며, 1차로 Alcalase와 Flavourzyme을 병용하여 처리한 후 2차로 Viscozyme을 사용하는 조건에서 가장 우수하였다.

다국어 초록 (Multilingual Abstract)

An efficient production method of food-grade heamatococcus extract was developed based on stepwise enzymatic hydrolysis. In the first step, Haematococcus pluvialis cells hydrolysis carried out with commercially available exopeptidase(Flavourzyme) and endopeptidase (Alcalase), resulted in increased astaxanthin content. In the second step, proteolytic hydrolyzed H. pluvialis cells treated with hetero-polysaccharides hydrolytic enzyme (Viscozyme). By two-stage treatments using Alcalase and Flavourzyme and Viscozyme, the highest astaxanthin content was obtained. The astaxanthin content was remarkably enhanced by 320% (529 μ g/g → 2,256 μ g/g) than that of the non-treated extract. And then, antioxidative activities determined by DPPH method were increased with increasing the astaxanthin content in haematococcus extract prepared by enzymatic hydrolysis.

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