Effects of γ-aminobutyric acid-enriched fermented sea tangle (Laminaria japonica) on brain derived neurotrophic factor-related muscle growth and lipolysis in middle aged women

Choi, Wook-chul; Reid, Storm N. S.; Ryu, Je-Kwang; Kim, Yunsook; Jo, Young-Hong; Jeon, Boyoung

doi:10.4490/algae.2016.31.6.12

Cited by 33 publications

(42 citation statements)

References 54 publications

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“…These results are supported by a previous study [15] in which FST ingestion for 4 weeks showed no significant effect on GPx activity. However, a longer experimental period may have rendered differing by FST supplementation [20]. Taken together, a longer treatment period, potentially 8 weeks, may be required to demonstrate an enhancement of serum GPx levels in the older women.…”

Section: Resultsmentioning

confidence: 99%

“…FST was prepared following a recently modified procedure [20]. Sea tangle was added to water at a ratio of 1:15 (w/v) with the addition of yeast extract and glucose, based on the amount of sea tangle added to the mixture.…”

Section: Materials Preparation and Treatmentmentioning

confidence: 99%

“…After autoclaving at 121 °C for 30 min, a sea tangle solution was obtained and the culture broth (Lactobacillus brevis BJ20) was added to the solution at a concentration of 1.2% (v/v) ( Table 2), which was mixed and incubated at 37 °C for 2 days (Figure 1). Based on a previous clinical study [20], the content of GABA within FST was controlled to range between 40~60 mg within 1,000 mg of FST using high performance liquid chromatography analysis during the preparation process.…”

Section: Materials Preparation and Treatmentmentioning

confidence: 99%

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Effects of Fermented Sea Tangle Supplementation on the Oxidative Stress and DNA Damage in Older Women

Jeon

2019

Asian J Kinesiol

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OBJECTIVES The free radical theory of aging posits that a decrease in antioxidant capacity occurs in old age. This exposes the body to greater oxidative stress, which has been reported to have a causal effect on the aging process and development of disease. Sea tangle is a fermented food source shown to provide a reducing antioxidant effect. METHODS Forty senior women participated in a randomized, double-blind, and placebo-controlled study. Two groups were formed, one placebo (74.57 ± 5.69 yrs) and one FST (fermented sea tangle) group (72.35 ± 5.54 yrs), which received 1.5g/day of FST for 6 weeks. RESULTS Serum superoxide dismutase (SOD), glutathione peroxidase (GPX), glutathione reductase (GSR), thiobarbituric reactive species (TBARS) and 8-hydroxodeoxyguanosine (8-OHdG) levels were analyzed before and after the experimental period. FST supplementation significantly increased serum SOD and GSR levels. Whereas, levels of oxidative stress markers, TBARS and 8-OHdG were significantly decreased in comparison to those in the placebo group, after 6 weeks. CONCLUSIONS Our results suggest that FST can act as an effective exogenous antioxidant intervention against the dwindling efficiency of our biological defenses and/or increased intracellular reactive oxygen and DNA damage levels, associated with aging.

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Section: Resultsmentioning

confidence: 99%

Section: Materials Preparation and Treatmentmentioning

confidence: 99%

Section: Materials Preparation and Treatmentmentioning

confidence: 99%

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Effects of Fermented Sea Tangle Supplementation on the Oxidative Stress and DNA Damage in Older Women

Jeon

2019

Asian J Kinesiol

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“…항산화능이 뛰어난 후코이딘을 함유하고 있으며 [4,5], 콜 레스테롤 배출을 도와 이상지혈증 예방 및 치료에 도움을 주는 [6,7] 난소화성 식이섬유인 알긴산을 함유하고 있다. 다시마를 발효 추출시킬 때 생기는 Gamma aminobutyric acid는 체지방 감소 및 근력 증가에 도움을 주어 남성 갱년기의 주된 증상인 근감소증(sarcopenia)을 완화시키는데 도움을 준다 [8]. 다시마에 는 다양한 기능성물질이 포함되어 있어 다시마에 있는 기능성 물질의 수율을 높이는 연구들도 함께 진행되고 있다 [9].…”

Section: 서 론unclassified

The development of baked kelp snack through examining its physicochemical properties

강선아

오지희

홍정의

et al. 2018

JABC

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The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

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“…Seaweeds are rich in minerals, dietary fibers, proteins, polysaccharides and various marine polyphenols (Choi et al 2016, Fernando et al 2017. Ecklonia cava is a brown seaweed that is abundant in the subtidal regions of Jeju Island in Korea.…”

Section: Introductionmentioning

confidence: 99%

Anti-melanogenesis activity of Ecklonia cava extract cultured in tanks with magma seawater of Jeju Island

Ding¹,

Kim²,

Lee³

et al. 2019

ALGAE

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Ecklonia cava is popular in Korea as a marine functional materials. E. cava is generally collected and used on the coast of Jeju Island. However, the continuous use of collected natural E. cava may be limited because difficult to secure throughout the year and may be exposed to environmental pollution. Jeju magma seawater (MSW) was known to be significant advantages such as safety, cleanness, stability, and functional improvement. Attempts have been reported on application of MSW to the culturing of macro-and microalgae and showed improved results. Thus, the objective of the present study was to explore the anti-melanogenesis activity of brown seaweed E. cava (E. cava cultured with MSW [MSWE]) extract cultured in tanks with MSW of Jeju Island to evaluate the possibility of cosmeceutical industrial application. MSWE extract showed the higher polyphenolic and dieckol contents than natural E. cava (NE) extract. Anti-melanogenesis activity of MSWE extract and NE extract are tested and compared using tyrosinase and dihydroxyphenylalanine (DOPA) oxidation inhibition assay. MSWE extracts evidenced more effective tyrosinase and DOPA oxidation inhibition activity than that of the NE extracts and the commercial whitening agent, arbutin. MSWE extracts also markedly inhibited melanin synthesis and decreased the expression of melanogenesis-related protein in α-melanocyte stimulating hormone-stimulated B16F10 melanoma cells without cytotoxicity. These results suggest that MSW cultivation process would be more effective in releasing bioactive compounds with whitening effect from seaweed such as E. cava at an industrial scale.

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Effects of γ-aminobutyric acid-enriched fermented sea tangle (Laminaria japonica) on brain derived neurotrophic factor-related muscle growth and lipolysis in middle aged women

Cited by 33 publications

References 54 publications

Effects of Fermented Sea Tangle Supplementation on the Oxidative Stress and DNA Damage in Older Women

Effects of Fermented Sea Tangle Supplementation on the Oxidative Stress and DNA Damage in Older Women

The development of baked kelp snack through examining its physicochemical properties

Anti-melanogenesis activity of Ecklonia cava extract cultured in tanks with magma seawater of Jeju Island

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