Anti-Inflammatory Effect of Chlorella ellipsoidea Extracted from Seawater by Organic Solvents

최유진,; 조월순,; 김현지,; 남병혁,; 강은영,; 오수정,; ), 이계안 ( Gye An Lee; 정민호,

doi:10.5657/kfas.2010.43.1.039

Cited by 8 publications

(2 citation statements)

References 25 publications

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“…66.6%, 13% 4.5% , A, B, C, E , , (Jeon, 2006). Park et al (2002) , Kim et al (2003) , Kim (2004) , Sung et al (2005) , Choi et al (2010) , Lee et al (2011) . Lee (Ha et al, 2002).…”

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confidence: 98%

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions

Kong¹,

Lee²,

Yoon³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118°C. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

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“…66.6%, 13% 4.5% , A, B, C, E , , (Jeon, 2006). Park et al (2002) , Kim et al (2003) , Kim (2004) , Sung et al (2005) , Choi et al (2010) , Lee et al (2011) . Lee (Ha et al, 2002).…”

mentioning

confidence: 98%

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions

Kong¹,

Lee²,

Yoon³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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“…PGE 2 는 염증성 사이토카인인 IL-6 (interleukin-6)와 TNF-α (tumor necrosis factor-alpha)의 생성을 촉진시켜 외부 자극이나 감염에 대한 면역작용을 한다 (Medaniel et al, 1996). 그러나 여기서 만들어진 과도한 NO 의 생성은 체내 독성유발 및 유전자 돌연변이를 야기하는 위 험요소가 있다 (Choi et al, 2010). 또한 활성산소는 염증반 응유발의 주요 물질로 알려져 있는데, 활성산소는 체내의 단 백질, 지질 등을 통하여 염증을 유발하는 것으로 연구된 바 있다 (Takizawa, 2003 …”

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Enhancement of Anti-inflammation Effect by Fermentation Process in Aronia melanocarpa (Michx.) Elliott Extract

Kim¹,

Lee²,

Cho³

et al. 2014

Korean Journal of Medicinal Crop Science

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: This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of 1.0 ㎎/㎖ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as 7.24 μM and 8.52 μM from FEE and EE, respectively. Prostaglandin E 2 (PGE 2 ) production from human fibroblast cell, CCD-986sk, was also estimated for 152 pg/㎖ in addition of 1.0 ㎎/㎖ of the FEE. The lowest production of both IL-6 and TNF-α were 3.5 pg/㎖ and 865.5 pg/㎖, respectively in addition of 1.0 ㎎/㎖ of the FEE, whereas 74.5 pg/㎖ and 982.4 pg/㎖ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.

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Effect of Dietary Fresh Water Algae, <i>Chlorella</i> Supplementation on Egg Quality and Fatty Acid in Organic Laying Hens

Kim¹,

Shim²,

Kim³

et al. 2018

Korean J. org. Agric.

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Anti-Inflammatory Effect of Chlorella ellipsoidea Extracted from Seawater by Organic Solvents

Cited by 8 publications

References 25 publications

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions

Enhancement of Anti-inflammation Effect by Fermentation Process in Aronia melanocarpa (Michx.) Elliott Extract

Effect of Dietary Fresh Water Algae, <i>Chlorella</i> Supplementation on Egg Quality and Fatty Acid in Organic Laying Hens

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