1.Induction of apoptosis and the regulation of ErbB signaling by laminarin in HT-29 human colon cancer cells.
Park HK1, Kim IH, Kim J, Nam TJ. Int J Mol Med. 2013 Aug;32(2):291-5. doi: 10.3892/ijmm.2013.1409. Epub 2013 Jun 5.
Laminarin, found in marine brown algae, is used as a carbohydrate reserve for phytoplankton; however, it is also used in traditional Chinese medicine, and has been shown to have several biological activities, including anticancer activities. In this study, we examined the mechanisms through which laminarin from Laminaria digitata induces apoptosis in HT-29 colon cancer cells, as well as the involvement of the ErbB signaling pathway. Cell viability assay revealed that laminarin induced cell death in a dose-dependent manner. Cell cycle analysis revealed that laminarin increased the percentage of cells in the sub-G1 and G2-M phase. Western blot analysis demonstrated that laminarin inhibited the heregulin-stimulated phosphorylation of ErbB2. A decrease in cellular proliferation was also observed; this was found to be dependent on ErbB, which activates c-Jun N-terminal kinase. These findings demonstrate the important role of the epidermal growth factor receptor in colon cancer tumorigenesis, and suggest the potential of laminarin as a bio-functional food with anticancer effects on human colon cancer.
2.The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota.
Murphya P1, Dal Bello F, O'Doherty J, Arendt EK, Sweeney T, Coffey A. Anaerobe. 2013 Jun;21:1-8. doi: 10.1016/j.anaerobe.2013.03.002. Epub 2013 Mar 29.
In this study, the effects of supplementing animal feed with a liquid and spray-dried fucoidan and laminarin extract, derived from the seaweed Laminaria digitata on the porcine gastrointestinal microbiota, specifically the communities of Lactobacillus, Bifidobacterium and enterobacteria were evaluated. Twenty four piglets were fed one of three diets over a 21-day period to determine the effect that each had on the bacterial communities. The dietary treatments were as follows; (1) control diet, (2) control diet plus spray-dried formulation of laminarin fucoidan (L/F-SD) extract, (3) control diet plus a liquid formulation of (L/F-WS) extract. Control diet consisted of wheat, soya bean meal, soya oil and a vitamin and mineral mixture. The L/F-SD and L/F-WS supplemented diets had equal proportion of 500 ppm laminarin and fucoidan. At the end of the 21 day feeding period all animals were sacrificed and samples were collected from the ileum, caecum and colon.
3.Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork.
Moroney NC1, O'Grady MN, O'Doherty JV, Kerry JP. Meat Sci. 2012 Dec;92(4):423-9. doi: 10.1016/j.meatsci.2012.05.005. Epub 2012 May 17.
A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500 mg/kg feed; F, 420 mg/kg feed) for 21 days pre-slaughter, on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1mM FeSO₄) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) for up to 15 days at 4 °C, muscle pH, surface colour (CIE 'L*' lightness, 'a*' redness and 'b*' yellowness values) and microbiology (psychrotrophic and mesophilic counts, log CFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C>LF-SD>L/F-WS.
4.Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties.
Moroney NC1, O'Grady MN, O'Doherty JV, Kerry JP. Meat Sci. 2013 Jul;94(3):304-11. doi: 10.1016/j.meatsci.2013.02.010. Epub 2013 Feb 28.
A spray-dried seaweed extract containing laminarin (L, 9.3%) and fucoidan (F, 7.8%) (L/F extract) from brown seaweed (Laminaria digitata) was added directly to minced pork (M. longissimus dorsi) (LD) at levels of 0.01%, 0.1% and 0.5% (w/w). Fresh and cooked minced pork patties were stored in modified atmosphere packs containing 80% O2:20% CO2 and 70% N2:30% CO2, respectively, for up to 14 days at 4 °C. The L/F extract reduced the surface redness ('a*' values) of fresh patties as a function of concentration. The L/F extract (0.5%) exerted the greatest lipid pro-oxidant activity in fresh patties. The L/F extract (0.5%) significantly decreased (P<0.05) lipid oxidation in cooked patties. The L/F extract had no effect on the microbiological status, pH, water holding capacity (WHC) or cook loss of patties. Pork patties containing 0.01% L/F were preferred by sensory panellists. Further research will focus on the use of refined purified seaweed extracts in functional meat products.