Properties and anti-inflammatory effects of <i>Sargassum muticum</i> enzymatic extracts decomposed using crude enzyme from <i>Shewanella oneidensis</i> PKA1008.

Lee, Ji-Eun; Xu, Xiaotong; Jeong, So-Mi; Kang, Woo-Sin; Ryu, Si-Hyeong; Kim, Han-Ho; Kim, Su-Ryong; Lee, Ga-Hye; Kim, Min-Ji; Ahn, Dong-Hyun

Properties and anti-inflammatory effects of Sargassum muticum enzymatic extracts decomposed using crude enzyme from Shewanella oneidensis PKA1008.

Lee, Ji-Eun; Xu, Xiaotong; Jeong, So-Mi; Kang, Woo-Sin; Ryu, Si-Hyeong; Kim, Han-Ho; Kim, Su-Ryong; Lee, Ga-Hye; Kim, Min-Ji; Ahn, Dong-Hyun.

Afiliação

Lee JE; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Xu X; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Jeong SM; Institute of Fisheries Sciences, Pukyong National University, 46041 Busan, Republic of Korea.
Kang WS; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Ryu SH; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Kim HH; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Kim SR; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Lee GH; Institute of Fisheries Sciences, Pukyong National University, 46041 Busan, Republic of Korea.
Kim MJ; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.
Ahn DH; Department of Food Science & Technology, Institute of Food Science, Pukyong National University, 48513 Busan, Republic of Korea.