Characterization of Undaria pinnatifida root enzymatic extracts using crude enzyme from Shewanella oneidensis PKA 1008 and its anti-inflammatory effect.

This study aimed to investigate the characterization and functionality of Undaria pinnatifida root (UPT) extracts, degraded using a crude enzyme by Shewanella oneidensis PKA1008. To obtain the optimum degrading conditions, the UPT was mixed with alginate degrading enzymes from S. oneidensis PKA 1008 and was incubated at 30 °C for 0, 3, 6, 12, 24, and 48 h. Then, the alginate degrading ability of enzymes was evaluated by measuring the reducing sugar, the viscosity, the pH and the chromaticity. Enzymatic extract at 24 h revealed the highest alginate degrading ability and the lowest pH value. As the incubation time increased, the lightness (L *) decreased and was measured as 39.84, the lowest value at 12 hours. The redness and the yellowness increased gradually to 10.27 at 6 h and to 63.95 at 3 h, respectively. Moreover, the alginate oligosaccharides exhibited significant anti-inflammatory activity. These results indicate that a crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of UPT and the alginate oligosaccharides may enhance the anti-inflammatory effect.