Antioxidant, Anti-tyrosinase and Immunomodulatory Activities of the Enzymatic Boiled Venus Clam Hydrolysate

• Main Authors: Chanutchamon Sutthiwanjampa, Sang Moo Kim
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8746; http://cmuir.cmu.ac.th/jspui/handle/6653943832/64026
• Institution: Chiang Mai University

The antioxidant, anti-tyrosinase and immunomodulatory activities of the boiled Venus clam hydrolysate (BVH) produced by Alcalase was determined. The amino acid composition of BVH was rich in Gly, Glu, Asp, Thr, Ala, Ser, Pro, Val and Leu. The IC50 values of BVH on antioxidant activity were 201.11 mg/mL for DPPH scavenging activity, 424.61 mg/mL for hydrogen peroxide radical scavenging activity and 66.78 mg/mL for hydroxyl radical scavenging activity. The BVH exhibited strong anti-tyrosinase activity, with the IC50 value of 458.54 mg/mL. Furthermore, the BVH (0.5-5 mg/mL) stimulated the production of nitric oxide, as well as pro- and anti-inflammatory cytokines by stimulating RAW 264.7 cells through the activation of PI3K/Akt and NF-kB pathways. Therefore, the BVH might be utilized as a food or cosmeceutical ingredient because of its strong antioxidant, anti-tyrosinase and immunomodulatory activities.