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Enzymatic hydrolysates were prepared from royal jelly using three enzymes (pepsin, trypsin, and papain), andtheir antioxidative properties were evaluated. The yield of these hydrolysates was very high, about 2026% on a raw weightbasis. In comparison with the antioxidative activities of water extract and alkaline extract of royal jelly, the antioxidative ac-tivities and scavenging activities against active oxygen species such as superoxide anion radical and hydroxyl radical of eachhydrolysate were high in the sample with a low protein concentration. These results suggest that once royal jelly is hydrolyzedusing enzyme, the hydrolysate possesses much higher antioxidative activity and scavenging activity against active oxygenspecies. Royal jelly will act as a medicinal food in the human body.