Journal
JOURNAL OF APPLIED PHYCOLOGY
Volume 25, Issue 4, Pages 1207-1213Publisher
SPRINGER
DOI: 10.1007/s10811-012-9939-5
Keywords
Anti-inflammatory; Ecklonia cava; Phaeophyta; Fermentation; Functional ingredients; Phlorotannins; Macrophages
Funding
- Marine Bioprocess Research Center of the Marine Biotechnology Program
- Ministry of Land, Transport, and Maritime, Republic of Korea
Ask authors/readers for more resources
In this study, fermentation was employed as a tool to further increase the bioactive potential of processing by-product from a brown seaweed, Ecklonia cava, which can be obtained from food and cosmetic industries after its polyphenol extraction. The fermentation process was done for 24 h using an industrially important microorganism Candida utilis prior to being extracted with 80 % ethanol. The anti-inflammatory potential of the fermented E. cava processing by-product extract (FEPBE) was evaluated in vitro. The phlorotannin-rich FEPBE dose-dependently inhibited the nitric oxide production, prostaglandin-E-2 production and suppressed the inducible nitric oxide synthase and cyclooxygenase-2 expressions in lipopolysaccharide-stimulated RAW 264.7 cells. The release of pro-inflammatory cytokines, interleukin-1 beta and interleukin-6, was significantly suppressed by the extract in a dose-dependent manner. Due to the profound anti-inflammatory activity, FEPBE appears as a value-added biomass fraction that can be exploited in numerous industrial applications as a source of functional ingredients.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available