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Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata
Huili Hao1; Manqin Fu2; Ru Yan3; Baolin He1; Meiying Li1; Qiabiao Liu1; Yimian Cai1; Xiaoyong Zhang4; Riming Hua1
2019
Source PublicationFOOD AND AGRICULTURAL IMMUNOLOGY
ISSN0954-0105
Volume30Issue:1Pages:937-954
Abstract

This work aimed to evaluate the nutritional composition and immunostimulatory activity of an edible green alga Caulerpa racemosa var peltata collected from South China Sea. The results indicated that this alga contained the total carbohydrates (71.67%, DW), crude protein (11.39%, DW), and crude lipid (1.03%, DW), and was rich in taurine (7.71 mg/100 g, DW), essential amino acids (40.07%), monounsaturated fatty acids (25.72%), and polyunsaturated fatty acids (26.33%). Moreover, water extraction of this alga (WEC) increased NO, ROS, TNF-α, and IL-6 in a dose-dependent manner in RAW264.7 macrophage cells. Furthermore, WEC contained the total sugar (34.19 ± 0.46 mg/g), total protein (6.76 ± 0.32 mg/g), total phenolic (1.93 ± 0.04 mg/g), and total flavonoid (4.80 ± 0.10 mg/g). In addition, the MSn analysis of WEC indicated that the presence of 19 compounds. Thus, these findings suggest that this alga may have a potential nutraceutical value.

KeywordImmunostimulatory Activity Caulerpa Racemosa Var Peltata Chemical Composition Raw264.7
DOIhttps://doi.org/10.1080/09540105.2019.1646216
Indexed BySSCI
Language英语
WOS Research AreaImmunology ; Chemistry ; Food Science & Technology ; Toxicology
WOS SubjectChemistry, Applied ; Food Science & Technology ; Immunology ; Toxicology
WOS IDWOS:000477582000001
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Cited Times [WOS]:1   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South ChinaAgricultural University, Guangzhou, People’s Republic of China
2.Sericultural & Agri-Food Research InstituteGuangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People’s Republic of China
3.State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences,University of Macau, Macao, People’s Republic of China
4.Joint Laboratory of Guangdong Province and HongKong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South ChinaAgricultural University, Guangzhou, People’s Republic of China
Recommended Citation
GB/T 7714
Huili Hao,Manqin Fu,Ru Yan,et al. Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata[J]. FOOD AND AGRICULTURAL IMMUNOLOGY,2019,30(1):937-954.
APA Huili Hao.,Manqin Fu.,Ru Yan.,Baolin He.,Meiying Li.,...&Riming Hua.(2019).Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata.FOOD AND AGRICULTURAL IMMUNOLOGY,30(1),937-954.
MLA Huili Hao,et al."Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata".FOOD AND AGRICULTURAL IMMUNOLOGY 30.1(2019):937-954.
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