On Chinese edible Nostoc(Fahtsai)identified by Prof. SETCHELL as Nostoc commune var. flagelliforme
نویسندگان
چکیده
منابع مشابه
In vitro and in vivo safety assessment of edible blue-green algae, Nostoc commune var. sphaeroides Kützing and Spirulina plantensis.
Blue-green algae (BGA) have been consumed as food and herbal medicine for centuries. However, safety for their consumption has not been well investigated. This study was undertaken to evaluate in vitro and in vivo toxicity of cultivated Nostoc commune var. sphaeroides Kützing (NO) and Spirulina platensis (SP). Neither NO nor SP contained detectable levels of microcystin (MC)-LA, MC-RR, MC-LW an...
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Vitamin B12 contents in the edible cyanobacterium Nostoc flagelliforme, also known as hair vegetable, were assayed using a microbiological method. We detected high vitamin B12 contents in samples of naturally grown cells (109.2 ± 18.5 μg/100g dry weight) and cultured cells (120.2 ± 53.6 μg/100g dry weight). However, commercially available hair vegetable samples, which comprised fake substitutes...
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A dry sample of Nostoc commune from an organic farm in Pingtung city (Taiwan) was used to prepare polysaccharide-rich (NCPS) extract. The conditioned medium (CM) from NCPS-treated human peripheral blood (PB)-mononuclear cells (MNC) effectively inhibited the growth of human leukemic U937 cells and triggered differentiation of U937 monoblast cells into monocytic/macrophagic lines. Cytokine levels...
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Nostoc commune Vaucher, a macroscopic cyanobacterium, has long been appreciated as a healthy food and traditional medicine worldwide. Accumulated evidence has demonstrated that it possesses a wide range of remarkably protective physiological and pharmacological activities, largely based on animal and in vitro studies. In this review, we summarise and update evidence regarding the chemical compo...
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Schizophyllum commune a Nigeria edible higher fungus is valued for its high nutritional composition. The major limitation to its availability and utilization is that it is seasonal in nature. The fungus was obtained from dead wood and maintained on potato dextrose agar supplemented with 0.5% peptone. We observed the effects of temperature, pH, vitamins and carbon source on the vegetative growth...
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ژورنال
عنوان ژورنال: Shokubutsugaku Zasshi
سال: 1913
ISSN: 0006-808X
DOI: 10.15281/jplantres1887.27.316_177