Radio-protective effect of polysaccharides isolated from Lactobacillus brevis-fermented Ecklonia cava

Lee, Wonwoo; Ahn, Ginnae; Lee, Bae-Jin; Wijesinghe, W.A.J.P.; Kim, Daekyung; Yang, Hye-Won; Kim, Young Mog; Park, Sun Joo; Jee, Youngheun; Jeon, You‐Jin

doi:10.1016/j.ijbiomac.2012.10.004

Cited by 22 publications

(6 citation statements)

References 34 publications

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“…Our previous report indicated that the secondary metabolites obtained from E.cava treated L. plantarum, including cyclohexasiloxane, dodecamethyl-, 2,4,6-cycloheptatrien-1-one, 3,5-bis-trimethylsilyl-and 9anthracenyltrimethyl-, inhibited the growth of pathogenic bacteria [26]. Moreover, the polysaccharide components of E. cava and its ferments led to immune enhancement in immune cells and gamma ray-irradiated immune cells [27,28]. The previous study supports our results by indicating the potential capacity of E. cava-treated LAB to improve immunological and antibacterial activity in olive flounder infected with pathogenic bacteria [26,58].…”

Section: Discussionmentioning

confidence: 99%

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A prebiotic effect of Ecklonia cava on the growth and mortality of olive flounder infected with pathogenic bacteria

Lee

Ahn

et al. 2016

Fish & Shellfish Immunology

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Olive flounder (Paralichthys olivaceus), also known as the Japanese flounder in Japan, is one of the most important commercial marine finfish species cultured in Korea and Japan. The purpose of this study was to evaluate how a species of brown algae (Ecklonia cava, E. cava) affects the growth rate of olive flounder and its immune response to pathogenic bacteria. First, the experimental fish were divided into four groups: the control group was fed the diet containing only 1.0% Lactobacillus plantarum (L. plantarum), group I was fed 1.0% L. plantarum and 1.0% E. cava (EC), group II was fed 1.0% L. plantarum and 0.1% ethanol extract of EC (EE), and group III was fed 1.0% L. plantarum and 0.5% EE. The diets fed to the fish twice a day for 16 weeks. The results indicated that supplementation with 1.0% EC and 0.1% EE improved the growth and body weight of olive flounder, and decreased its mortality. This diet, however, did not significantly affect the biochemical profiles of the experimental flounder. The supplementation of 1.0% EC also enhanced the innate immune response of the fish, as evidenced by the high respiratory burst, and increased serum lysozyme and myeloperoxidase activity. The addition of 1.0% EC and either 0.1% or 0.5% EE also decreased the accumulative mortality of olive flounder infected by pathogenic bacteria (Edwardsiella tarda, Streptococcus iniae, and Vibrio harveyi). Overall, these results suggest that E. cava can act as a prebiotic by improving the innate immune response in fish infected with pathogenic bacteria as increased the growth of the probiotic.

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Section: Discussionmentioning

confidence: 99%

“…Especially, LBA-fermented E. cava increased the protein contents in comparison with the non-fermented E. cava [26,28]. However, until now, there is no report about effect of E. cava as a prebiotic in cultured olive flounder.…”

Section: Recently the Biological Roles Of Ecklonia Cava (E Cava) Amentioning

confidence: 99%

A prebiotic effect of Ecklonia cava on the growth and mortality of olive flounder infected with pathogenic bacteria

Lee

Ahn

et al. 2016

Fish & Shellfish Immunology

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“…It was proven that the application of polysaccharides isolated from the >30 kDa fraction, stimulated proliferation and reduced the number of apoptotic and necrotic cells, as well as markedly reduced the DNA damage and production of reactive oxygen species. Ecklonia cava fermented with LAB showed the strongest DNA protective activity [Lee et al, 2013]. Hence, it may be concluded that fermentation significantly improves the protective and probiotic properties of seaweed.…”

Section: Polysaccharidesmentioning

confidence: 94%

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

Drabińska¹,

Ogrodowczyk²

2021

Pol. J. Food Nutr. Sci.

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Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health--promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed.This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand.

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“…Enzymatic extracts NF-jB Lee et al (2013c) (30 nmol/L) and A23187 (1 lmol/L) (PMACI)-stimulated human mast cell line-1 cells. NO production decreased by 25.4 and 46.6% with 50 and 100 lg/mL EC treatments, respectively.…”

Section: Radioprotective Activity Ecklonia Cavamentioning

confidence: 99%

Recent advances in pharmacological research on Ecklonia species: a review

2017

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The genus Ecklonia (Lessoniaceae, Phaeophyceae), commonly called kelp (brown algae), is abundant on the coasts of Japan and Korea. During the past few decades, Ecklonia species have received tremendous attention for their wide range of therapeutic properties and multiple health benefits, such as great nutritional value and being rich in vitamins, minerals, dietary fiber, proteins, and polysaccharides. Several novel functional ingredients with diversified biological activities have been isolated and possess antimicrobial, antiviral, hepatoprotective, cardioprotective, anti-inflammatory, neuroprotective, anticarcinogenic, immunomodulatory, hypolipidemic, anti-diabetic, and antioxidant therapeutic properties. The present review discusses the phytochemical, pharmacological, therapeutic, nutritional, and health benefits of different species of genus Ecklonia, as well as their use in the prevention of disease and maintenance of good health.

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Radio-protective effect of polysaccharides isolated from Lactobacillus brevis-fermented Ecklonia cava

Cited by 22 publications

References 34 publications

A prebiotic effect of Ecklonia cava on the growth and mortality of olive flounder infected with pathogenic bacteria

A prebiotic effect of Ecklonia cava on the growth and mortality of olive flounder infected with pathogenic bacteria

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

Recent advances in pharmacological research on Ecklonia species: a review

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