ANTIOXIDANT AND IMMUNE-STIMULATING ACTIVITIES OF HOT-WATER EXTRACT FROM SEAWEED SARGASSUM HEMIPHYLLUM

Authors

Pai-An Hwang, Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan, R.O.CFollow
Chwen-Herng Wu, Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan, R.O.C
Shu-Yun Gau, Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan, R.O.C
Shih-Yung Chien, Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan, R.O.C
Deng-Fwu Hwang, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

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+2 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.

Recommended Citation

Hwang, Pai-An; Wu, Chwen-Herng; Gau, Shu-Yun; Chien, Shih-Yung; and Hwang, Deng-Fwu (2010) "ANTIOXIDANT AND IMMUNE-STIMULATING ACTIVITIES OF HOT-WATER EXTRACT FROM SEAWEED SARGASSUM HEMIPHYLLUM," Journal of Marine Science and Technology: Vol. 18: Iss. 1, Article 5.
DOI: 10.51400/2709-6998.1863
Available at: https://jmstt.ntou.edu.tw/journal/vol18/iss1/5