Deodorizing Effects of Phlorotannins from Edible Brown Alga Eisenia bicyclis on Methyl Mercaptan

  •  Do-Hyeong Kim    
  •  Sung-Hwan Eom    
  •  Tae Hoon Kim    
  •  Bong-Yun Kim    
  •  Young-Mog Kim    
  •  Seon-Bong Kim    


In search for new deodorizing compounds, we were identified three phlorotannins; eckol (1), dioxinodehydroeckol (2) and dieckol (3) from edible brown seaweed Eisenia bicyclis and characterized by Fast-atom bombardment mass spectrometry (FAB-MS) and nuclear magnetic resonance (NMR). The deodorizing activity of those compounds was evaluated against methyl mercaptan, which is well known as a major causative material of halitosis and off-flavor. Among them, compound 3 exhibited the highest deodorizing activity against methyl mercaptan at the IC50 values of 26.71 ± 4.16 µg mL-1, followed by compound 2 (40.57 ± 0.63 µg mL-1) and compound 1 (43.62 ± 1.52 µg mL-1). Thus, these results suggest that the phlorotannins derived from E. bicyclis can be an effective deodorizing constituent in the food industry and pharmaceutical industries.

This work is licensed under a Creative Commons Attribution 4.0 License.