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Taurine 11 pp 643-659 | Cite as

Antioxidant Effects of an Alcalase Hydrolysate from Batillus cornutus Meat

  • Hee-Jin Han
  • Eui Jeong Han
  • Eun-Ji Shin
  • Kyungsook Jung
  • Soo-Jin Heo
  • Eun-A Kim
  • Kil-Nam Kim
  • Ihn-Sil Kwak
  • Sang-Cheol Kim
  • Min-Jeong Seo
  • Min Ju Kim
  • Ginnae AhnEmail author
  • WonWoo Lee
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 1155)

Abstract

Batillus cornutus (B. cornutus) is one of the gastropoda, which are distributed along the coast of China, Japan and South Korea and northeast area. In this study, we first identified the antioxidant effects of a B. cornutus meat (BM) enzymatic hydrolysate in H2O2-treated Vero cells. First of all, we prepared an Alcalase hydrolysate from BM (BMA) and revealed a high taurine content. Also, taurine rich BMA dose-dependently increased 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, reducing power and the higher oxygen radical absorbance capacity (ORAC) value. In addition, BMA significantly increased the cell viability via the down-regulation of intracellular reactive oxygen species (ROS) production, as well as the decreased formation of apoptotic bodies and sub-G1 DNA population in H2O2-treated Vero cells. Furthermore, BMA increased the expression of the anti-apoptotic molecule, Bcl-2, and decreased the expressions of Bax, p53 and cleaved PARP, all of which are pro-apoptotic molecules, in H2O2-treated Vero cells. Based on these results, this study suggests that BMA may be used as a potential protector on damage caused by oxidative stress.

Keywords

Batillus cornutus meat Taurine Antioxidant effect Vero cell 

Notes

Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2018R1A6A1A03024314).

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Hee-Jin Han
    • 1
  • Eui Jeong Han
    • 1
  • Eun-Ji Shin
    • 1
  • Kyungsook Jung
    • 2
  • Soo-Jin Heo
    • 3
  • Eun-A Kim
    • 3
  • Kil-Nam Kim
    • 4
  • Ihn-Sil Kwak
    • 5
  • Sang-Cheol Kim
    • 6
  • Min-Jeong Seo
    • 6
  • Min Ju Kim
    • 1
  • Ginnae Ahn
    • 1
    • 7
    Email author
  • WonWoo Lee
    • 6
  1. 1.Department of Food Technology and NutritionChonnam National UniversityYeosuRepublic of Korea
  2. 2.Natural Product Material Research CenterKorea Research Institute of Bioscience and BiotechnologyJeongeup-siRepublic of Korea
  3. 3.Jeju international Marine Science center for Research & EducationKorea Institute of Ocean Science & Technology (KIOST)JejuRepublic of Korea
  4. 4.Chuncheon CenterKorea Basic Science Institute (KBSI)ChuncheonRepublic of Korea
  5. 5.Faculty of Marine TechnologyChonnam National UniversityYeosuRepublic of Korea
  6. 6.Freshwater Biosources Utilization Bureau, Bioresources Industrialization Support DivisionNakdonggang National Institute of Biological Resources (NNIBR)SangjuRepublic of Korea
  7. 7.Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea

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