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Antioxidant Activity of Royal Jelly Hydrolysates Obtained by Enzymatic Treatment
Korean J. Food Sci. An. 2018;38:135-142
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Hyejung Gu1, In-Bong Song1, Hye-Ju Han1, Na-Young Lee2, Ji-Yun Cha2, Yeon-Kyong Son2, and Jungkee Kwon1*

1Department of Laboratory Animal Medicine, College of Veterinary Medicine, Chonbuk National University, Iksan 54596, Korea
2R&D Team, Food & Supplement Health Claims, Vitech, Jeonju 54810, Korea
Correspondence to: Jungkee Kwon
Department of Laboratory Animal Medicine, College of Veterinary Medicine, Chonbuk National University, lksan 54596, Korea
Tel: +82-63-850-0951
Received November 15, 2017; Revised January 11, 2018; Accepted January 11, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Recently, research on the processing of raw functional materials with the aim of improving various physiological activities has been conducted. In this study, we investigated the antioxidant activity of royal jelly (RJ) hydrolysates obtained from three commercial proteases. Enzyme-treated royal jelly (ERJ), in which the RJ hydrolysates were converted into easy-to-absorb shorter chain monomers through the removal of two known allergen proteins, showed no difference in the content of (E)-10-hydroxydec-2-enoic acid (10-HDA) or the freshness parameter and showed a significant increase in total free amino acid content. The antioxidant activity of ERJ was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and chemical assays. The ERJ showed about 80% DPPH-radical scavenging activity at same concentration of ascorbic acid. The antioxidant effect of ERJ was confirmed to be due to reduction of intracellular reactive oxidative species (ROS) and nitric oxide (NO) production in LPS-treated macrophages. Moreover, ERJ significantly increased the activity of the antioxidant enzyme superoxide dismutase (SOD) and the level of the antioxidant glutathione (GSH) in a dose-dependent manner. Interestingly, these antioxidant activities of ERJ were stronger than those of non-treated RJ. These findings indicate that ERJ has high potential as an antioxidant agent for use in human and animal diets.
Keywords : antioxidation, enzyme, hydrolysates, royal jelly

February 2018, 38 (1)