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《Journal of Chinese Institute of Food Science and Technology》 2012-10
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Ultrastructure and Antioxidative Activity of Melanin from Cuttlefish

Li Hesheng Li Xiao Dong Yahui Lei Jing Sun Nannan Zhang Liyuan (Institute of Life Science and Bioengineering, Ningbo University, Ningbo 315211, Zhejiang)  
The ultrastructure and antioxidation of melanin from cuttlefish were dealt with electron microscope technology and incubation in Vitro. The results were showed that the cuttlefish melanin was consisted by the accumulation of the melanin monomers. The shape of monomer grain with mean diameter of about 0.118 μm was round, clear and smooth. The photoprotective effect of cuttlefish melanin to E. coli was better and was increased with the melanin concentration. The oxidation of lard can be efficiently restrained by the cuttlefish melanin. POV(peroxide value) increased with time in the same addition of the cuttlefish melanin, but decreased with the addition in the same time. Those showed that the cuttlefish melanin had stronger antioxidation ability. The restriction of endogenous LPO(lipid peroxidation) to rat liver homogenate was obvious and its inhibitory rate could reach to be 53.3%. Meanwhile, the restriction of Fe2+-Cys-induced LPO was also obvious and the inhibitory rate reached 22.5%.
【Fund】: 浙江省重大科技专项和优先主题计划项目(No.2009C03017-3)
【CateGory Index】: R285.5
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