Caulerpa lentillifera is widely distributed in tropical areas of the Indian and Pacific Oceans. With respect to Caulerpa, Trono and Denila (1987) reported that pond cultured Caulerpa lentillifera in the Philippines can yield up to ∼1.5 kg wet wt/m 2. They wereinternationally documented since the 70s of the 16th century. cebu umibudou caulerpa or lentillifera << FEATURES & CHARACTERISTICS >> The pond cultivation of Caulerpa lentillifera has been very successful on Mactan Island, Cebu, in the central Philippines, One of the favored species of edible Caulerpa due to its soft and succulent texture. In Singapore, it does not form extensive blooms. Caulerpa is a marine macroalgae and is rich in polysaccharides, which have the potential for immunostimulatory and anticoagulant activity. It is cultivated under natural light and is harvested during the daytime. Maluku, Indonesia. This pretty seaweed is made up of tiny balls. According to [1], sea … Glucose homeostasis is distorted by defects of the PI3K/AKT and AMPK pathways in insulin-sensitive tissues, allowing the accumulation of glucose in the blood. The erect branches are spaced 3 - 14 mm apart, each made up of cylindrical axis of 2.5 - 7cm tall, beset with ramuli that are arranged radially and crowdedly, forming a berry-like or grape-like structure. For example, Ulva spp. We assessed vegetative propagation of C. lentillifera by measuring the specific growth rate (SGR) and chlorophyll fluorescence of the green algae cultured at different salinities and nutrient levels. The lipid and fatty acid compositions in two edible subtropical algae (the brown alga Cladosiphon okamuranus Tokida and the green alga Caulerpa lentillifera J. Agardh) were determined to clarify their lipid characteristics and nutritional values. Description. These data may help in the future selection of Caulerpa species for both commercial applications and genetic studies to improve the synthesis of valuable products from Caulerpa. However, its production is still insufficient and does not meet the demand which might be due to lack of additional information in its culture method. This review aims to describe some of the key nutritional characteristics of the main algae used as human food and their potential in the Nutraceuticals industry. Therefore, this research aimed to extract and evaluate the antioxidant activity from Caulerpa lentillifera polysaccharide. Int. 1, Do Thi Yen. The lipid and fatty acid compositions in two edible subtropical algae (the brown alga Cladosiphon okamuranus Tokida and the green alga Caulerpa lentillifera J. Agardh) were determined to clarify their lipid characteristics and nutritional values. Antimycotic activity of seaweed extracts (Caulerpa lentillifera and Eucheuma cottonii) against two genera of marine Oomycetes, Lagenidium spp. Distribution of the Japanese edible alga, Caulerpa lentillifera J. Agardh (Chrolophyceae), was determined by field survey during 2005 to 2011, and observations of its morphology and habitat characteristics were included. Advances in cultivation, wastewater treatment application, bioactive components of Caulerpa lentillifera and their biotechnological applications. Seaweed that used in this study is Caulerpa sp. The potential anticoagulant property of Caulerpa lentillifera crude extract. In order to study the effect of temperature, irradiance, and salinity on the asexual reproduction of Caulerpa lentillifera, we conducted the indoor culture to study these factor effects on the regeneration of C. lentillifera, together with the measurement of photosynthetic parameters such as chlorophyll content, fluorescence characteristics, and rbcL behavior. However, we found an extensive duplication of sulfotransferase gene family, which is unique among the green algae. The extraction was carried out by using water extraction. In Australia, Paul et al. Caulerpa lentillifera, which originated from a population in Okinawa and has been cultivated in aquaria at the Onna Village Fisheries Cooperative, Okinawa, Japan, was used in this study. 1. The erect branches arise every few centimeters, reaching as much as 30 cm in height. The edible seaweed Caulerpa lentillifera, a powerful natural food source that is rich in protein, minerals, dietary fibers, vitamins, saturated fatty acids and unsaturated fatty acids, has been mass cultured in some Asian countries and has been the focus of researchers in recent years. Sequences, domains and structures of sulfotransferases generally shared common characteristics with other plants and algae. The purpose of this study was to assess the effects and mechanisms by which ethanol extract of Caulerpa lentillifera (CLE) regulates glucose metabolism in C57BL/KsJ-db/db (db/db) mice. It grows on rocks and coral rubble in small clumps. Characteristics, Nutrient and Phytochemistry Compositions, Vitamin, and Antioxidant Activity of Grapes Seaweed Caulerpa lentillifera Grown in Vietnam . Caulerpa racemosa (Forsskål) J. Agardh, 1873 Description: This plant has erect branches arising from a horizontal stolon attached to the sediment at intervals by descending rhizomes. Keywords: Sea grapes, Caulerpa lentillifera, characterization, fronds, preservation, brine Received : 6 October 2019, Accepted : 31 October 2019, Published online : 31 December 2019 1. Caulerpa lentillifera is a stoloniferous plant that can grow up to 10 cm tall. Caulerpa lentillifera is a green algae that distributes worldwide and is cultivated for food. 1, Nguyen Thi Phuong. In Southeast Asia, it has been recorded in Thailand, Vietnam, Peninsular Malaysia, Singapore, Indonesia, the Philippines and Papua New Guinea. During the study period, biological, physical, and chemical parameters were monitored. Keywords: Sea grapes, Caulerpa lentillifera, soaking time, crispiness Received: 4 October2019, Accepted: 31 October 2019, Published online : 31December 2019 1. A large number of branchlets, resembling ovate or spherical bodies on stalks, arise from each erect branch. J Coral Reef Stud 155:123–132 . Caulerpa lentillifera belong to Caulerpa genus which is commonly found in tropical and subtropical water. 4. 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