In Vivo Antipyretic, Analgesic, and Anti-inflammatory Activities of the Brown Alga Ecklonia cava Extracts in Mice

Kang, Ji; Choi, Jae‐Suk; Park, Nam Gyu; Ahn, Dong Hyun; Hong, Yong Ki

doi:10.5657/fas.2012.0073

Cited by 4 publications

(4 citation statements)

References 21 publications

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“…We found that PRF inhibits the NO production and significantly suppresses iNOS expression, compared to COX-2 expression in LPSinduced RAW264.7 cells. These results suggest that PRF regulates the NO production via iNOS rather than COX-2.Many studies have shown that polyphenols from E. cava have antioxidant and anti-inflammation effects in mice and zebrafish model (Kang et al 2012a, 2014a, Wijesinghe et al 2014. However, EPB has not yet been studied for its commercial utilization.…”

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confidence: 86%

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Polyphenol-rich fraction from Ecklonia cava (a brown alga) processing by-product reduces LPS-induced inflammation in vitro and in vivo in a zebrafish model

Kim¹,

Kim²,

Kang³

et al. 2014

ALGAE

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Ecklonia cava is a common edible brown algae that is plentiful in Jeju Island of Republic of Korea. Polyphenols from E. cava have strong anti-inflammatory activity. However, a large number of the by-products from E. cava processing are discarded. In the present study, to utilize these by-products, we assessed the anti-inflammatory activity of the polyphenol-rich fraction (PRF) from E. cava processing by-product (EPB) in lipopolysaccharide (LPS)-induced RAW264.7 macrophage cells. Four compounds, namely eckol, eckstolonol, dieckol, and phlorofucofuroeckol-A, were isolated and identified from PRF. We found that PRF suppressed the production of nitric oxide (NO), inducible nitric oxide synthase, and cyclooxygenase-2 in the LPS-induced cells. Furthermore, the protective effect of PRF was investigated in vivo in LPS-stimulated inflammation zebrafish model. PRF had a protective effect against LPS-stimulated toxicity in zebrafish embryos. In addition, PRF inhibited LPS-stimulated reactive oxygen species and NO generation. According to the results, PRF isolated from EPB could be used as a beneficial anti-inflammatory agent, instead of discard.Key Words: anti-inflammation; by-product; Ecklonia cava; polyphenol; seaweeds INTRODUCTIONSeaweeds are rich in vitamins, minerals, proteins, polyphenols, and polysaccharides. Therefore, several species of seaweeds are used in cosmetics, food, and pharmaceuticals. Many studies have shown that seaweeds have diverse bioactivities such as antioxidant, anticoagulant, anti-inflammation, antibacterial, and anticancer activities (Heo et al. 2003, Shin et al. 2006, Kim et al. 2007, Erbert et al. 2012, Ko et al. 2012. In particular, Ecklonia cava is a common edible brown algae that is plentiful in Jeju Island of Republic of Korea. E. cava has been identified to contain various natural substances such as carotenoids, fucoidans, and phlorotannins, which have beneficial biological activities including antioxidant, anti-inflammation, anticoagulant, antiviral, and antidiabetic effects (Kang et al. 2010, 2012b, 2013a. Dried forms of E. cava are consumed, but steam heated E. cava products sometimes are manufactured. When steaming the alga, a large amount of by-product is produced and discarded without utilization. Some studies have suggested that fermenting Received April 25, 2014, Accepted June 3, 2014 *Corresponding Author E-mail: youjinj@jejunu.ac.kr Tel: This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Preparation of PRF from EPBEPB was kindly provided by Taerim Co., Ltd. (Jeju, Korea) and then was freeze-dried. The dried EPB powder (5 g) was suspended in 500 mL of 80% ethanol and mechanically stirred for 24 h at room temperature. The solution was filtered and the filtrate was concentrated under reduced pressure to give the oily extract. Aft...

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confidence: 86%

“…Many studies have shown that polyphenols from E. cava have antioxidant and anti-inflammation effects in mice and zebrafish model (Kang et al 2012a, 2014a, Wijesinghe et al 2014. However, EPB has not yet been studied for its commercial utilization.…”

Section: Discussionmentioning

confidence: 99%

Polyphenol-rich fraction from Ecklonia cava (a brown alga) processing by-product reduces LPS-induced inflammation in vitro and in vivo in a zebrafish model

Kim¹,

Kim²,

Kang³

et al. 2014

ALGAE

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“…Polyphenols from E. cava exhibit strong anti-inflammatory activities (Kim et al, 2014). Various foods possess antioxidant, anticancer, and antihypertensive properties, and are valuable as new functional materials (Nagayama et al, 2002;Kang et al, 2012;Kwon et al, 2013). Previous studies reported improvements in the sensory attributes, quality characteristics, and storage stability of fish cakes by adding various functional materials such as additives from seaweed or coconut husk Buamard and Benjakul, 2015;Phuon et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of freeze-dried Ecklonia cava hot water extract as a gel enhancer for fried fish cakes with threadfin bream (Nemipterus spp.) surimi

Shim¹,

Nam²,

Jeong³

2022

IFRJ

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In the present work, we used threadfin bream (Nemipterus spp.) surimi fish cakes to test the viability of freeze-dried Ecklonia cava hot water extract (ECWE) as a gel enhancer. The effects of freeze-dried ECWE on the gel strength and the colour of the fish cakes were investigated. The gel strength increased in fish cakes incorporated with 0.5% freeze-dried ECWE as compared to the control (no ECWE). The lightness and whiteness values of samples containing ECWE were lower than those of the control samples. Scanning electron microscopy (SEM) observations of fish cakes containing 0.5% freeze-dried ECWE exhibited a finer and more continuous matrix as compared to the control samples. Incorporating 0.5% ECWE improved the gel strength, and produced high-quality emulsions with a finely distributed gel network due to the presence of mannitol and some polyphenolic compounds in freeze-dried ECWE. The use of freeze-dried ECWE in the production of fish cakes is effective as a natural gel enhancer for surimi-based products.

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“…It is considered that methylmercaptan might relate to the conversion of phenolic hydroxyl group into quinone and the subsequent formation of thio ether with benzene ring due to the nucleophilic addition of methylthio group (Hiramoto et al, 2006). recent reports, phlorotannins have known to possess a variety of physiological activities such as antioxidation (Kang et al, 2005;Kang et al, 2007;Zou et al, 2008;Yoon et al, 2011;Eom et al, 2011a), antidiabetic effects (Eom et al, 2012b;Okada et al, 2004), antidementia (Yoon et al, 2008), antimicrobial activity (Eom et al, 2011b), anti-coagulant activity (Jeong et al, 2009), anti-inflammatory activity (Kang et al, 2012), anticonvulsant, and sleep inducer (Cho et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Deodorizing Effects of Phlorotannins from Edible Brown Alga Eisenia bicyclis on Methyl Mercaptan

Kim¹,

Eom²,

Kim³

et al. 2012

JAS

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In search for new deodorizing compounds, we were identified three phlorotannins; eckol (1), dioxinodehydroeckol (2) and dieckol (3) from edible brown seaweed Eisenia bicyclis and characterized by Fast-atom bombardment mass spectrometry (FAB-MS) and nuclear magnetic resonance (NMR). The deodorizing activity of those compounds was evaluated against methyl mercaptan, which is well known as a major causative material of halitosis and off-flavor. Among them, compound 3 exhibited the highest deodorizing activity against methyl mercaptan at the IC 50 values of 26.71 ± 4.16 µg mL -1 , followed by compound 2 (40.57 ± 0.63 µg mL -1 ) and compound 1 (43.62 ± 1.52 µg mL -1 ). Thus, these results suggest that the phlorotannins derived from E. bicyclis can be an effective deodorizing constituent in the food industry and pharmaceutical industries.

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In Vivo Antipyretic, Analgesic, and Anti-inflammatory Activities of the Brown Alga Ecklonia cava Extracts in Mice

Cited by 4 publications

References 21 publications

Polyphenol-rich fraction from Ecklonia cava (a brown alga) processing by-product reduces LPS-induced inflammation in vitro and in vivo in a zebrafish model

Polyphenol-rich fraction from Ecklonia cava (a brown alga) processing by-product reduces LPS-induced inflammation in vitro and in vivo in a zebrafish model

Effects of freeze-dried Ecklonia cava hot water extract as a gel enhancer for fried fish cakes with threadfin bream (Nemipterus spp.) surimi

Deodorizing Effects of Phlorotannins from Edible Brown Alga Eisenia bicyclis on Methyl Mercaptan

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