Anti-inflammatory Compounds from the Hydrolysate of Indian Marine Green Mussel (Perna viridis L)

Abstract

Natural products offer a great hope in identifying bioactive compounds and their development into drugs to treat several diseases including inflammatory problems. Ocean has been considered as a rich source of such compounds with novel structures and important biological activities. Traditional medicine is widespread and natural compounds represent a large source of naturally occurring secondary metabolites that might lead to novel drugs. The ocean also offers the potential for producing metabolites, which may be different from the terrestrial organisms. Due to the complex nature and dynamic system in the ocean, the marine organisms have developed unique metabolic and physiologic capabilies that ensure their survival in extreme variations of pressure, salinity and temperature. Marine organisms, including mussel, have produced a variety of chemically interesting and biologically significant secondary metabolites. Some are expected to serve as lead compounds for drug development or pharmacological tools for basic life science studies. Marine animals can survive in an inimical environment surrounded by various pathogenic organisms, including human pathogens. They are also potential sources for bioactive compounds as observed in edible bivalves, such as Meretrix casta (Chemnitz), Polymesoda (Geloina) Polymesoda erosa (Solander), Perna viridis (Linnaeus), Crassostrea gryphoides (Schlothim), and Villorita cyprinoides (Grey). Recent studies conducted have shown that green mussels are an inexpensive source of protein for human consumption and possess some important complex potential bioactive compounds useful as medicines. Isolation of bioactive compounds like anti-inflammatory from marine sources has been receiving special attention among natural bioactive compounds because of their economic significance effectiveness and the increasing incidents of drug resistance lead to difficulties in the pharmacological field. The present study reviewed the anti-inflammatory compounds from the hydrolysate prepared from green mussel which will be identified and characterized for commercial use.