89B-14

J.-M. KUO¹, H.-J. Ke¹, A. Hwang², and M.-H. Pan³. (1) Dept. of Seafood Science, National Kaohsiung Marine Univ., 142 Hai-Chuan Rd., Nan-Tzu, Kaohsiung, 811, Taiwan, (2) Department of Marine Food Processing, Provincial Senior Marine and Fishery Vocational School, Tainan, Taiwan, (3) National Kaohsiung Marine University, Taiwan

Functional foods derived from land animal materials and plant sources had been widely studied. Due to the abundance of marine resources in Taiwan, sources screening from marine materials especially from shellfish have become a new approach. In this study the pearl oyster and its hydrolysates derived from proteinase treatment are used to examine their functionality. The objective of present work is to identify the functionality of Pearl Oyster. The pearl oyster was extracted with boiling water for 30 min and freeze-dryed into powder. The hydrolysates are produced from pearl oyster treated with commercial proteinases of Alcalase and Flavourzyme. The optimal conditions including reaction time, temperature, and pH for enzymatic hydrolysis are investigated. Results obtained are 2 h, 50 °C, pH 8.0 for Alcalase with optimal enzyme concentration of 0.09AU/g crude protein; 4 h, 50 °C, pH 6.5 for Flavourzyme with optimal enzyme concentration of 36.7LAPU/g crude protein. Hydrolysis efficiency is also studied by mixing these two enzymes. The pearl oyster and its hydrolysates are further examined their functionality using human hepatoma cell (SK-Hep1) and HB4C5. Results found that the growth of this cancer cell treated with hydrolysates of pearl oyster could be inhibited approximately 60%. Moreover, the growth of HB4C5 is stimulated by treatment with the hydrolysates. Data obtained suggest hydrolysates from pearl oyster having the ability to induce apoptosis in human hepatoma cells as well as increase immunoactivity. In addition to, the antioxidative activity of pearl oyster are studied by using DPPH (alpha;,alpha;-diphenyl-beta;-picrylhydrazyl) and ferric thiocyanate method. Scavenging effect on free radical and inhibition activity on linoleic acid peroxidation are found in the hydrolysates of pearl oyster. Data obtained showed that immunoactivity and antioxidative activity were found in the pearl oyster.

Session 89B, Aquatic Food Products: Surimi, gels and by-products
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana