English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2354543      Online Users : 196
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38909

Title: Factors affecting PGE2 production in seaweed Gracilaria tenuistipitata
Authors: BO-YANG HSU
CHING-YU TSAO
TZE-KUEI CHIOU
DENG-FWU HWANG
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: environmental factors
prostaglandin
arachidonic acid
Gracilaria tenuistipitata
Date: 2008-06
Issue Date: 2016-11-14T08:27:04Z
Publisher: Journal of Food & Drug Analysis
Abstract: ABSTRACT: Gracilaria tenuistipitata is an edible red alga and can be utilized as feed for small abalone and foodstuff (ex. agar extract). It is the major species of Gracilaria that is commonly cultivated and consumed in Taiwan. Effects of environmental factors on prostaglandin E2 (PGE2) production in the seaweed G. tenuistipitata were investigated in this study. PGE2 amount increased nearly 2-fold and 47% when the seaweed was exposed to two ways of fluctuation of seawater salinity from 2% to 1% and 3% for 12 hr, respectively. The stresses of low temperature and irradiance promoted the seaweed to produce PGE2. When the seaweeds were exposed to air for 2 hr and 4 hr, the PGE2 levels were elevated by 25% and 31%, respectively. When the seaweed was soaked in freshwater, PGE2 amount gradually decreased. Cu2+ and Zn2+ inhibited PGE2 production at the concentrations of 3 and 50 mg/L, respectively. Mg2+ slightly inhibited PGE2 production about 20% at 2,025 mg/L, while Ca2+ boosted PGE2 production about 59% at 600 mg/L. Hence, environmental factors significantly affect the PGE2 production in the seaweed G. tenuistipitata. Prostaglandins might be associated with processes permitting the algae tissue to survive in unfavorable conditions. To lower the amount of PGE2 in the seaweed and ensure the food safety, it is suggested to minimize the variation of growth condition to avoid PGE2 increase in the seaweed during cultivation period. In addition, consumers should avoid eating raw seaweed since PGE2 could be destroyed by heating.
Relation: 16(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38909
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML104View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback