구.농수식품
- 조회1,252
Abstract
Ju-Hee Chunga, Ji-Na Kongb, Hyo-Eun Choia, Kwang-Hoon Konga,*
a Biomolecular Chemistry Laboratory, Department of Chemistry, College of Natural Sciences, Chung-Ang University, 84, Huksuk-Ro, Dongjak-Gu, Seoul 06974, Republic of Korea
b Department of Biology, Howard Hughes Medical Institute, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, USA
*Corresponding author : Kwang-Hoon Kong
Abstract
Sweet-tasting proteins may be useful as low-calorie sugar substitutes in foods, beverages, and medicines. Brazzein is an attractive sweetener because of its high sweetness, sugar-like taste, and good stability at high temperature and wide pH ranges. To investigate the bioactivities of brazzein, the antibacterial, antifungal, antioxidant, anti-inflammatory, and anti-allergic activities were determined in vitro. Brazzein showed no antibacterial and antifungal activities, although it showed approximately 45% or greater similarity to defensin, which has antimicrobial effects, and drosomycin, which is used as an antifungal agent. However, brazzein exhibited strong antioxidant effects, showing ABTS radical scavenging activity (IC50 = 12.55 μM) and DPPH activity (IC50 > 30 μM). Brazzein also showed anti-inflammatory activity and anti-allergic activity in a β-hexosaminidase assay (IC50 > 15 μM) and cyclooxygenase-2 inhibition assay (IC50 = 12.62 μM), respectively. These results suggest that brazzein has antioxidant, anti-inflammatory, and anti-allergic activities and considerable potential as a functional sweetener.
Keywords : Brazzein; Sweet tasting protein; Antioxidant activity; Anti-allergic effect; Anti-inflammatory activity; Functional sweetener
논문정보
- Research article
- 2017년 06월 (BRIC 등록일 2017-06-23)
- 국내(교신)+국외 연구진
- 구・농수식품
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