A new extraction method of fucoidan from the soaked water of brown seaweed (Laminaria japonica)

2012 ◽  
Vol 40 ◽  
pp. 204-208
Author(s):  
Xiaolin Chen ◽  
Ronge Xing ◽  
Huahua Yu ◽  
Song Liu ◽  
Pengcheng Li
Keyword(s):  
Extraction Method ◽  
Brown Seaweed ◽  
Laminaria Japonica

A new extraction method of fucoidan from the soaked water of brown seaweed (Laminaria japonica)

2012 ◽  
Vol 40 (1-3) ◽  
pp. 204-208 ◽  
Author(s):  
Xiaolin Chen ◽  
Ronge Xing ◽  
Huahua Yu ◽  
Song Liu ◽  
Pengcheng Li
Keyword(s):  
Extraction Method ◽  
Brown Seaweed ◽  
Laminaria Japonica

scholarly journals Edible brown seaweeds: a review

2018 ◽  
Vol 2 ◽  
Author(s):  
K.K. Asanka Sanjeewa ◽  
You-Jin Jeon
Keyword(s):  
Secondary Metabolites ◽  
Scientific Evidence ◽  
Brown Seaweed ◽  
Laminaria Japonica ◽  
Functional Materials ◽  
Vital Role ◽  
Sulfated Polysaccharides ◽  
Food Ingredients ◽  
Brown Seaweeds ◽  
Fresh Vegetables

Seaweeds play a vital role as a source of food and ingredients in traditional Korean medicine. Koreans consume seaweed as fresh vegetables, salad, soups, or snacks. There are several edible brown seaweed species are abundant along the shores of the Korean peninsula, such as Ecklonia cava, Hizikia fusiforme, Laminaria japonica, Pelvetia siliquosa, Sargassum fulvellum, and Undaria pinnatifida. With the growing body of scientific evidence, it is clear that these brown seaweeds are not only good substitutes for land vegetables but also a good source of bioactive secondary metabolites. The secondary metabolites identified from edible Korean brown seaweeds (phlorotannins, sulfated polysaccharides, pigments, and sterols) have the potential to be developed as functional food ingredients. However, seaweeds consumption and their industrial level applications as functional materials are limited compared to the land vegetables. Insufficient awareness about health benefits of seaweeds might be the reason for this issue. Thus, in this review health promotion properties associated with edible Korean brown seaweeds are summarized. The present study might therefore increase consumption and industrial use of brown seaweeds.

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

2016 ◽  
Vol 51 (12) ◽  
pp. 1945-1953 ◽  
Author(s):  
Hong-Ting Victor Lin ◽  
Wen-Jung Lu ◽  
Guo-Jane Tsai ◽  
Chien-Te Chou ◽  
Hsin-I Hsiao ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Brown Seaweed ◽  
Laminaria Japonica ◽  
Inflammatory Activity ◽  
Anti Inflammatory

Algicoccus marinus gen. nov. sp. nov., a marine bacterium isolated from the surface of brown seaweed Laminaria japonica

2019 ◽  
Vol 201 (7) ◽  
pp. 943-950 ◽  
Author(s):  
Jun-Jie Ying ◽  
Shun-Li Zhang ◽  
Chao-Yu Huang ◽  
Lin Xu ◽  
Zhe Zhao ◽  
...  
Keyword(s):  
Marine Bacterium ◽  
Brown Seaweed ◽  
Laminaria Japonica

In-vitro anticoagulant activity of fucoidan derivatives from brown seaweed Laminaria japonica

2011 ◽  
Vol 29 (3) ◽  
pp. 679-685 ◽  
Author(s):  
Jing Wang ◽  
Quanbin Zhang ◽  
Zhongshan Zhang ◽  
Yun Hou ◽  
Hong Zhang
Keyword(s):  
Anticoagulant Activity ◽  
Brown Seaweed ◽  
Laminaria Japonica

Structural studies on a novel fucogalactan sulfate extracted from the brown seaweed Laminaria japonica

2010 ◽  
Vol 47 (2) ◽  
pp. 126-131 ◽  
Author(s):  
Jing Wang ◽  
Quanbin Zhang ◽  
Zhongshan Zhang ◽  
Hong Zhang ◽  
Xizhen Niu
Keyword(s):  
Brown Seaweed ◽  
Laminaria Japonica ◽  
Structural Studies
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