Characterization of Sargassum patens C. Agardh Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Their Anti-inflammatory Effects

This study was conducted to investigate the physicochemical properties and anti-inflammatory effects of the enzymatic extracts of Sargassum patens C. Agardh (SP) using crude enzyme from Shewanella oneidensis PKA 1008. SP is a brown alga containing 30-67% carbohydrates and polysaccharides, such as alginate, laminaran, and fucoidan. The contents of moisture, crude protein, crude lipid, ash, carbohydrate, and alginate in SP were 8.29, 18.10, 0.60, 21.64, 51.37, and 32.37%, respectively. The S. oneidensis PKA 1008 strain was isolated from Ulva pertusa and used to degrade alginate. To obtain the optimum degradation conditions, SP and crude enzyme from S. oneidensis PKA 1008 were prepared in a ratio of 1:1(v/v). The mixture was incubated at 30 degrees C for 0-48 h. The changes in pH, color value, reducing sugar, viscosity, and TLC of SP-degrading extract were confirmed. The pH and viscosity significantly decreased at 24 h compared to those at 0 h. The highest reducing sugar concentration of the enzymatic extract was 571.91 mu g/mL at 24 h. The enzymatic extracts were visualized by thin-layer chromatography (TLC) using a solvent system of 1-butanol: methanol: water, 4:1:2 (v/v) and degraded into monomers at 24 h. The anti-inflammatory effects of the enzymatic extracts at 0 and 48 h were measured using LPS-induced RAW 264.7 cells. These results indicate that crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of SP and its anti-inflammatory effect.