Evaluation of Biological Activities of Fermented Hizikia fusiformis Extracts

박성환,; 이솔지,; 전명정,; 김서연,; 문옥주,; 김미향,; 공창숙,; 이동근,; 유기환,; 김육용,; 이상현,

doi:10.5352/jls.2014.24.3.304

Cited by 7 publications

(7 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A number of studies regarding the various health-promoting effects of brown seaweeds have been conducted in vitro and in vivo [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. Brown seaweeds contain plenty of carbohydrates, essential amino acids, vitamins, and minerals.…”

Section: Introductionmentioning

confidence: 99%

Anti-Diabetic Effects and Anti-Inflammatory Effects of Laminaria japonica and Hizikia fusiforme in Skeletal Muscle: In Vitro and In Vivo Model

et al. 2018

View full text Add to dashboard Cite

Laminaria japonica (LJ) and Hizikia fusiforme (HF) are brown seaweeds known to have various health-promoting effects. In this study, we investigated the anti-diabetic effects and possible mechanism(s) of LJ and HF by using both in vitro and in vivo models. C2C12 myotubes, mouse-derived skeletal muscle cells, treated with LF or HF extracts were used for the in vitro model, and muscle tissues from C57BL/6N mice fed a high-fat diet supplemented with 5% LF or HF for 16 weeks were used for the in vivo model. Although both the LF and HF extracts significantly inhibited α-glucosidase activity in a dose-dependent manner, the HF extract had a superior α-glucosidase inhibition than the LF extract. In addition, glucose uptake was significantly increased by LJ- and HF-treated groups when compared to the control group. Phosphorylation of protein kinase B and AMP-activated protein kinase was induced by LJ and HF in both the vivo and in vitro skeletal muscle models. Furthermore, LJ and HF significantly decreased tumor necrosis factor-α whereas both extracts increased interleukin (IL)-6 and IL-10 production in lipopolysaccharide-stimulated C2C12 myotubes. Taken together, these findings imply that the brown seaweeds LJ and HF could be useful therapeutic agents to attenuate muscle insulin resistance due to diet-induced obesity and its associated inflammation.

show abstract

Section: Introductionmentioning

confidence: 99%

Anti-Diabetic Effects and Anti-Inflammatory Effects of Laminaria japonica and Hizikia fusiforme in Skeletal Muscle: In Vitro and In Vivo Model

et al. 2018

View full text Add to dashboard Cite

show abstract

“…따라서 항염증 활성 및 염증 매개 인자들의 발현 을 조절하는 물질에 대한 연구는 LPS를 자극한 대식세포를 이용하여 진행되고 있다. 해조류는 독특한 화학적 구조의 화합물을 함유하고 있으 며 풍부한 영양성분을 가지고 있어 생리활성에 대한 연구가 많이 진행되고 있으며 [8], 해조류의 유용성분을 추출하기 위한 방법으로 주로 열수 및 에탄올 추출법을 이용하고 있다 [9]. 그러나 해조류에 포함되어 있는 탄수화물의 대부분이 비소화성 복합다당류로서 이러한 기존 추출 방법으로는 유 용성분을 다량 추출해 내는데 한계점이 있다 [10].…”

Section: Introductionunclassified

“…그러나 해조류에 포함되어 있는 탄수화물의 대부분이 비소화성 복합다당류로서 이러한 기존 추출 방법으로는 유 용성분을 다량 추출해 내는데 한계점이 있다 [10]. 이러한 단 점을 극복하기 위한 방법으로 효소처리법과 유용 미생물을 이용한 발효법으로 유용성분을 추출하고자 하는 시도가 행 해지고 있다 [9,[11][12][13]. 특히, 발효는 미생물의 대사활동에 의 해 유용성분의 추출 효율성을 극대화 시키는 동시에 다양한 효능을 가지는 물질을 생성할 수 있는 것으로 알려져 있다 [11].…”

Section: Introductionunclassified

“…특히, 발효는 미생물의 대사활동에 의 해 유용성분의 추출 효율성을 극대화 시키는 동시에 다양한 효능을 가지는 물질을 생성할 수 있는 것으로 알려져 있다 [11]. Lactobacillus casei는 주로 치즈 생산에 이용되는 유산 균으로 탄수화물을 분해시키는 효소인 아밀라아제 (amylase) 를 생산하며 다당 성분의 처리에 의해 기능성 해조 올리고당 이 생성된다고 알려져 있어 탄소원으로 포도당을 첨가하여 유용성분의 추출률을 높이는데 이용되고 있다 [9]. 따라서 본 연구에서는 L. casei로 발효시킨 톳 추출물을 이 용하여 LPS로 염증을 유도한 RAW 264.7 대식세포에서 NO 생성 억제와 염증관련인자의 발현에 미치는 영향을 검토하 여 발효 톳의 항염증 소재로서의 이용 가능성을 알아보고자 하였다.…”

Section: Introductionunclassified

See 1 more Smart Citation

Anti-inflammatory Activity of Hizikia fusiformis Extracts Fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 Macrophages

문옥주¹,

권명숙²,

배민주³

et al. 2015

KSBB Journal

Self Cite

View full text Add to dashboard Cite

In this study, we investigated the anti-inflammatory effects of fermented Hizikia fusiformis extracts in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was performed using Lactobacillus casei in mixture of carbon source at 30 o C for 30 days. The sample groups were prepared with/without L. casei group in order to demonstrate the anti-inflammatory activity of fermented H. fusiformis in regard to lactic acid bacteria. As a result, we confirmed the inhibitory effect of H. fusiformis extracts on LPS-stimulated NO production and expression of TNFα, while it had no regulatory effect on the expression of iNOS, COX-2, IL-1β and IL-6 as important inflammatory factors. However, L. casei fermented group significantly suppressed the expression of the above factors. In particular, the difference between the two groups in the matter of mRNA expression of iNOS, which is directly associated with NO production, indicated that the fermentation with lactic acid bacteria effectively suppressed NO production by regulating iNOS expression. Also, effective suppression of pro-inflammatory cytokines showed that the fermentation using L. casei may provide an increment towards extraction of active ingredients that are effective anti-inflammatory agents.

show abstract

“…, (Park et al, 2012;Ahn et al, 2013;Lee, 2013 , (Park et al, 2014). (Hizikia fusiformis, Tott) · (Baek et al, 2013;Kwon and Youn, 2015).…”

mentioning

confidence: 99%

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis

Lee¹,

Lim²,

김원석³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

View full text Add to dashboard Cite

This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

show abstract

Evaluation of Biological Activities of Fermented Hizikia fusiformis Extracts

Cited by 7 publications

References 13 publications

Anti-Diabetic Effects and Anti-Inflammatory Effects of Laminaria japonica and Hizikia fusiforme in Skeletal Muscle: In Vitro and In Vivo Model

Anti-Diabetic Effects and Anti-Inflammatory Effects of Laminaria japonica and Hizikia fusiforme in Skeletal Muscle: In Vitro and In Vivo Model

Anti-inflammatory Activity of Hizikia fusiformis Extracts Fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 Macrophages

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis

Contact Info

Product

Resources

About