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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46328

Title: Antioxidant and immune-stimulating activities of hot-water extract from seaweed Sargassum hemiphyllum
Pai-An Hwang
Chwen-Herng Wu
Shu-Yun Gau
S Chien
D F Hwang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Seaweed
Free Radicals
antioxidant activity
Date: 2010
Issue Date: 2018-05-16
Publisher: Journal of Marine Science and Technology
Abstract: Abstract: The hot-water extract of seaweed Sargassum hemiphyllum was evaluated antioxidant activity by using four different methods, including DPPH free radicals scavenging activity, Fe chelating activity, superoxide anion radical scavenging activity and reducing power, and the immune-stimulating activity by using HB4C5 cells and J774.1 cells. It was found that the antioxidant activity was increasing in correlating with the concentration below 3.5 mg/ml. The HB4C5 cells showed the maximum relative activities of cell proliferation (174%) and IgM secretion (132%) at 120 μg/ml of hot-water extract. Overheating slightly reduced the immune-stimulating activity of hot-water extract. At 80 μg/ml, J774.1 cells showed the maximum relative activities of cell proliferation (141%) and phagocytosis (147%). Hence, the hot-water extract of seaweed S. hemiphyllum plays the important role on antioxidant and immune-stimulating activities.
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46328
Appears in Collections:[食品科學系] 期刊論文

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