Cited by 59Seaweed-derived Bioactive CompoundsFood Quality and Safety StudiesProbiotics and Fermented Foods

Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis

Lin, Hong-Ting Victor, Lu, Wen-Jung, Tsai, Guo-Jane, Chou, Chien-Te, Hsiao, Hsin-I, Hwang, Pai-An·2016·Process Biochemistry

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Crossref · 10.1016/j.procbio.2016.08.024

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65 of 65 references verified0 citation errors · 0 not checkable

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Authors
Lin, H.-T. V., Lu, W.-J., Tsai, G.-J., Chou, C.-T., Hsiao, H.-I., & Hwang, P.-A.
Affiliations
National Taiwan Ocean University (TW)
Corresponding author
Hwang, Pai-An
Venue
Process Biochemistry
Publisher
Elsevier BV
Published
2016-12
Volume
51
Issue
12
Pages
1945-1953
ISSN
  • 0032-9592 (ISSN-L)
  • 1359-5113
OpenAlex
W2513464261
Cited by
59
References
65
Citations by year
2026: 6 · 2025: 10 · 2024: 5 · 2023: 5 · 2022: 11 · 2021: 4 · 2020: 2 · 2019: 8 · 2018: 3 · 2017: 5
FWCI
7.70
Type
journal article
Language
en
Open access
closed
Locations
Process Biochemistry (publishedVersion)
Funders
Center of Excellence for the Oceans, National Taiwan Ocean University (NTOU-RD-AA-2016-1-02012, 103J29001F)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
Laminaria japonica, brown algae, Bacillus subtilis, microbial fermentation, anti-inflammatory activity, nitric oxide production, lipopolysaccharide, macrophages, reactive oxygen species, NF-κB phosphorylation, prostaglandin E2, fermentation optimization

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