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- Title
Anti-inflammatory activity of phlorotannin-rich fermented Ecklonia cava processing by-product extract in lipopolysaccharide-stimulated RAW 264.7 macrophages.
- Authors
Wijesinghe, W.; Ahn, Ginnae; Lee, Won-Woo; Kang, Min-Cheol; Kim, Eun-A; Jeon, You-Jin
- Abstract
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 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-1β 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.
- Publication
Journal of Applied Phycology, 2013, Vol 25, Issue 4, p1207
- ISSN
0921-8971
- Publication type
Article
- DOI
10.1007/s10811-012-9939-5