잠시만 기다려 주세요. 로딩중입니다.

Physicochemical Properties of Mucin Extracted from Misgurnus mizolepis Epidermal Mucus

산업식품공학 2020년 24권 3호 p.178 ~ 183
김수연, 백무열, 김병용,
소속 상세정보
김수연 ( Kim Soo-Youn ) - Kyung Hee University Institute of Life Sciences & Resources Department of Food Science & Biotechnology
백무열 ( Baik Moo-Yeol ) - Kyung Hee University Institute of Life Sciences and Resources Department of Food Science and Biotechnology
김병용 ( Kim Byung-Yong ) - Kyung Hee University Institute of Life Sciences and Resources Department of Food Science and Biotechnology

Abstract


The purpose of this study was to investigate the extraction yield and physicochemical characteristics of mucin from the epidermal mucus of Misgurnus mizolepis. Ninety percent ethanol produced the highest yield of mucin. At higher concentrations, mucin had more elastic properties, as revealed by dynamic viscoelasticity measurements. Differential scanning calorimetry (DSC) demonstrated that mucin is a thermostable glycoprotein. Denaturation enthalpy increased as mucin concentration increased. Mucin inhibited the growth of both Escherichia coli and Bacillus cereus, but had better antimicrobial activity in the former. Mucin also exhibited antioxidant activity, equivalent to 66.64% of that of L-cysteine. Mucin inhibited elastase activity and MMP-1 & MMP-2 expression activity, and induced hyaluronic acid expression. It is indicating that mucin is effective in moisturizing and anti-aging the skin. Thus, mucin from the epidermal mucus of Misgurnus mizolepis could have great potential as a non-food material in various industries.

키워드

epidermal mucus; mucin; viscoelasticity; antimicrobial activity; elastase activity

원문 및 링크아웃 정보

등재저널 정보