http://scholars.ntou.edu.tw/handle/123456789/9860
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Yu-Chun Chen | en_US |
dc.contributor.author | Deng-Fwu Hwang | en_US |
dc.date.accessioned | 2020-11-21T02:40:56Z | - |
dc.date.available | 2020-11-21T02:40:56Z | - |
dc.date.issued | 2014-09-18 | - |
dc.identifier.issn | 0919-9268 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9860 | - |
dc.description.abstract | This study was performed to compare the various bioactivities of water-soluble, polar, and nonpolar extracts from the edible part (gonad) and waste (body wall) of the sea urchin Tripneustes gratilla. During antioxidant activity screening, these three extracts from both gonad and body wall showed various antioxidant activities in different tests. During human skin fibroblast (CCD966SK) viability and collagen screening, only water-soluble and polar extracts from gonad and body wall were observed to promote cell viability, while the water-soluble gonad extract promoted the collagen-generating activity of CCD966SK cells. The water-soluble and polar extracts from gonad and body wall showed proliferative activity towards different cell types. In contrast, the nonpolar extracts of gonad and body wall exerted antiproliferative effects on most tumor cells. These results indicate that the bioactivities of sea urchin extracts depend on the part of the urchin that the extract was taken from as well as the extraction method used. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Springer | en_US |
dc.relation.ispartof | Fisheries Science | en_US |
dc.subject | Tripneustes gratilla | en_US |
dc.subject | Bioactive fraction | en_US |
dc.subject | Collagen synthesis effect | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Antiproliferative effect | en_US |
dc.title | Evaluation of antioxidant properties and biofunctions of polar, nonpolar, and water-soluble fractions extracted from gonad and body wall of the sea urchin Tripneustes gratilla | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.1007/s12562-014-0808-9 | - |
dc.relation.journalvolume | 80 | en_US |
dc.relation.pages | 1311-1321 | en_US |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
顯示於: | 食品科學系 |
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