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Red algae: 60% of sea macroalgae
Red algae, such as the Tengusa-agar material in agar, make up 60% of sea macroalgae. Even so, human beings still only use it as a food source and in other limited ways. Recent research shows, for example, that the agar-oligosaccharides obtained by breaking down agar have many beneficial uses for the human body: anticancer and anti-inflammatory benefits, inhibiting production of free radicals, boosting immune system function, inhibiting melanin production, moisturizing, and improving liver damage.
Our focus was an enzyme that breaks down agarose, the main component of agar
The cellular wall of red algae also contains large amount of agarose, a type of polysaccharide and the same agarose that is the main component of edible agar. The polysaccharide agarose cannot be broken down by the human body in this state, but enters cells when broken down by oligosaccharides. The enzyme that breaks down agarose into agar-oligosaccharides is agarase. While an agarase that can efficiently produce agar-oligosaccharides has yet to be found, the discovery of one would lead to advanced uses of red algae, and is the focus of our team’s efforts.
Tengusa-agar
Decomposition of agar by an agarase-producing bacterium
Seafloor hydrothermal activity
