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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2014; 43(12): 1801-1807

Published online December 31, 2014

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant and DNA Damage Protective Activities of Freeze-Dried Blue Mussel (Mytilus edulis)

Seon Woo Lee1, Mi-Joo Choi1, Si-Kyung Kim2, Seung-Cheol Lee2, and Eunju Park1

1Department of Food and Nutrition and 2Department of Food Science and Biotechnology, Kyungnam University

Abstract

Blue mussels (Mytilus edulis) are widely distributed among the world's oceans in various habitats. The purpose of this study was to investigate the effects of freeze-drying on the antioxidant and antigenotoxic activities of blue mussels collected in the Gyeongnam coast area of Korea. Raw (RM) and freeze-dried blue mussel flesh (FRM) were extracted with ethanol, methanol, and water. Antioxidant activities were evaluated on the basis of DPPH radical scavenging activity, oxygen radical absorbance capacity (ORAC), cellular antioxidant capacity (CAC), and antigenotoxic activity (comet assay). Except for the water extract, RM and FRM showed DPPH radical scavenging activities, which increased upon freeze-drying in MeOH extract. The highest ORAC value was observed in water extract of RM and MeOH extract of FRM. CAC was protected against AAPH-induced oxidative stress in HepG2 cells by both RM and FRM extracts. Freeze-drying lowered ORAC value of water extract, whereas it increased CAC activity, suggesting that antioxidant activities varied according to the generated radicals. All extracts from RM and FRM showed antigenotoxic activities by reducing H2O2-induced DNA damage in human leukocytes. Freeze-drying had no effect on antigenotoxicity of blue mussels. Taken together, these results indicate that blue mussels possess antioxidant and antigenotoxic properties, and freeze-drying might be a useful processing method for blue mussels to retain their maximum physiological potential as a functional food.

Keywords: blue mussels (Mytilus edulis), freeze-drying, antioxidant activities, antigenotoxic effect, functional food

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2014; 43(12): 1801-1807

Published online December 31, 2014

Copyright © The Korean Society of Food Science and Nutrition.

동결건조 진주담치 추출물의 항산화 및 DNA 손상 보호 활성

Antioxidant and DNA Damage Protective Activities of Freeze-Dried Blue Mussel (Mytilus edulis)

Seon Woo Lee*1, Mi-Joo Choi*1, Si-Kyung Kim*2, Seung-Cheol Lee*2, and Eunju Park*1

*1Department of Food and Nutrition and *2Department of Food Science and Biotechnology, Kyungnam University

Abstract

Blue mussels (Mytilus edulis) are widely distributed among the world's oceans in various habitats. The purpose of this study was to investigate the effects of freeze-drying on the antioxidant and antigenotoxic activities of blue mussels collected in the Gyeongnam coast area of Korea. Raw (RM) and freeze-dried blue mussel flesh (FRM) were extracted with ethanol, methanol, and water. Antioxidant activities were evaluated on the basis of DPPH radical scavenging activity, oxygen radical absorbance capacity (ORAC), cellular antioxidant capacity (CAC), and antigenotoxic activity (comet assay). Except for the water extract, RM and FRM showed DPPH radical scavenging activities, which increased upon freeze-drying in MeOH extract. The highest ORAC value was observed in water extract of RM and MeOH extract of FRM. CAC was protected against AAPH-induced oxidative stress in HepG2 cells by both RM and FRM extracts. Freeze-drying lowered ORAC value of water extract, whereas it increased CAC activity, suggesting that antioxidant activities varied according to the generated radicals. All extracts from RM and FRM showed antigenotoxic activities by reducing H2O2-induced DNA damage in human leukocytes. Freeze-drying had no effect on antigenotoxicity of blue mussels. Taken together, these results indicate that blue mussels possess antioxidant and antigenotoxic properties, and freeze-drying might be a useful processing method for blue mussels to retain their maximum physiological potential as a functional food.

Keywords: blue mussels (Mytilus edulis), freeze-drying, antioxidant activities, antigenotoxic effect, functional food