NDLI: Value-added fermentation of Ecklonia cava processing by-product and its antioxidant effect

Content Provider	Springer Nature Link
Author	Wijesinghe, W. A. J. P. Won Woo, Lee Young Mog, Kim Young Tae, Kim Se Kwon, Kim Byong Tae, Jeon Jin Soo, Kim Min Soo, Heu Won Kyo, Jung Ahn, Ginnae Lee, Ki Wan Jeon, You Jin
Copyright Year	2011
Abstract	The interest in the extraction of polyphenolic compounds from plant materials is focused on upgrading of the large amount of by-products coming from food or cosmetics industries from which the press residues have particularly high contents of phenolics. In this study, for value-added use of the brown seaweed Ecklonia cava processing by-product (ECPB), which can be obtained after polyphenolic extraction of E. cava, it was fermented by the yeast Candida utilis and its antioxidant activities were evaluated by 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and alkyl radical scavenging using electron spin resonance spectrometer. ECPB was fermented for 1~4 days prior to being extracted with 80% ethanol, and significant differences were observed in extraction yields, total phenolic contents (TPC), and radical scavenging activities with the fermentation time. Extract from the ECPB fermented for 1 day exhibited the highest TPC and also found to be the strongest antioxidant. The 1-day fermented ECPB strongly enhanced cell viability against H$_{2}$O$_{2}$-induced oxidative damage in Vero cell line. This sample also exhibited good protective properties against H$_{2}$O$_{2}$-induced cell apoptosis as was demonstrated by a decreased quantity of sub-G1 hypodiploid cells and decreased apoptotic body formation in the flow cytometry analysis. This study demonstrated that the fermentation elevated functionally important polyphenolic contents of ECPB and resultant antioxidant activities were enhanced. Therefore, the fermentation could offer a tool to further increase the bioactive potential of ECPB.
Starting Page	201
Ending Page	209
Page Count	9
File Format	PDF
ISSN	09218971
Journal	Journal of Applied Phycology
Volume Number	24
Issue Number	2
e-ISSN	15735176
Language	English
Publisher	Springer Netherlands
Publisher Date	2011-04-12
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Antioxidant activity Candida utilis Ecklonia cava Fermentation Polyphenols Processing by-product Freshwater & Marine Ecology Ecology Plant Physiology Plant Sciences
Content Type	Text
Resource Type	Article
Subject	Plant Science Aquatic Science

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Potential of Candida utilis to ferment Ecklonia cava by-product for enhanced anti-methicillin-resistant Staphylococcus aureus (MRSA) activity

Anti-inflammatory activity of phlorotannin-rich fermented Ecklonia cava processing by-product extract in lipopolysaccharide-stimulated RAW 264.7 macrophages

Antiproliferative activity of sulfated polysaccharide isolated from an enzymatic digest of Ecklonia cava on the U-937 cell line

Methyl jasmonate enhances phlorotannin production in the brown seaweed Ecklonia cava

Protective effect of Ecklonia cava on UVB-induced oxidative stress: in vitro and in vivo zebrafish model

Accumulation of phlorotannins in the abalone Haliotis discus hannai after feeding the brown seaweed Ecklonia cava

Cultivation of the two perennial brown algae Ecklonia cava and E. stolonifera for abalone feeds in Korea

Temperature stress-induced changes in the proteomic profiles of Ecklonia cava (Laminariales, Phaeophyceae)

A field test of porous carbonated blocks used as artificial reef in seaweed beds of Ecklonia cava

Value-added fermentation of Ecklonia cava processing by-product and its antioxidant effect

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Potential of Candida utilis to ferment Ecklonia cava by-product for enhanced anti-methicillin-resistant Staphylococcus aureus (MRSA) activity

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Antiproliferative activity of sulfated polysaccharide isolated from an enzymatic digest of Ecklonia cava on the U-937 cell line

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