Inhibitory Effects of Seaweed Extracts on Growth of Malassezia furfur and Malassezia restricta

Choi, Jae‐Suk; Lee, Bo-Bae; Joo, Chi-Un; Shin, Su-Hwa; Ha, Yu-Mi; Bae, Hyun-Joo; Choi, In-soon

doi:10.5657/fas.2009.12.1.029

Cited by 1 publication

(2 citation statements)

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“…In addition, L. japonica has been reported to exhibit various properties beneficial to health, such as antimicrobial (16), antioxidant (17), and anti-inflammatory (18) activities. In addition, L. japonica has antioxidant (19,20), ant-diabetic (21), anticancer (22), hypolipidemic (23), and anti-hypertensive (24) effects.…”

Section: Introductionmentioning

confidence: 99%

“…L. japonica is commonly used as a foodstuff in Korea, Japan, and China and has been reported to contain various nutrients; such as alginate, proteins, free amino acids, sugars, and minerals ( 15 ). In addition, L. japonica has been reported to exhibit various properties beneficial to health, such as antimicrobial ( 16 ), antioxidant ( 17 ), and anti-inflammatory ( 18 ) activities. In addition, L. japonica has antioxidant ( 19 , 20 ), ant-diabetic ( 21 ), anticancer ( 22 ), hypolipidemic ( 23 ), and anti-hypertensive ( 24 ) effects.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Choi

Seo

Lee

et al. 2014

JFN

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New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

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