Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis
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Several studies have demonstrated that some extracts and compounds from a wide variety of algae have potential anti-inflammatory compounds.
“Several studies have demonstrated that some extracts and compounds from a wide variety of algae have potential anti-inflammatory compounds.”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [65]
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The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
Gomez-Zavaglia, A., Prieto Lage, M. A., Jimenez-Lopez, C., Mejuto, J. C., & Simal-Gandara, J. (2019) · Antioxidants · doi:10.3390/antiox8090406 · Cited by 280 · see citing works
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Self-citation
- 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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