A reasonable strategy for Caulerpa lentillifera J. Agardh (Bryopsidales, Chlorophyta) transportation based on the biochemical and photophysiological responses to dehydration stress

Structural characteristics of sulfated xylogalactomannan isolated from Caulerpa okamurae and its anticoagulant activity

Due to wonderful taste, rich nutrition and biological functions, many marine green algae in the genus Caulerpa have been recently developed as candidates for green caviar. A novel water-soluble sulfated xylogalactomannan CO-0-1 was obtained from the green algae Caulerpa okamurae. CO-0-1 was mainly composed of mannose (Man), galactose (Gal), and xylose (Xyl) at the ratio of 4.4:4.0:1.4 with the molecular weight at 470 kDa and the sulfate content at 12.78 %. The sulfated xylogalactomannan had Man at the backbone with →4)-β-D-Manp-(1→ and →2)-β-D-Manp-(1→ as the main chain and branches at O-3 position. The side chains contained →3)-β-D-Galp-(1→ and minor →2)-β-D-Xylp(1→. The sulfate groups only distributed at the side chains and at O-6 position of →3)-β-D-Galp-(1→ and O-4 position of (1→2)-β-D-Xylp. The anticoagulant activity indicated that CO-0-1 displayed intrinsic anticoagulant and specific anti-thrombin activities. The investigation expanded the utilization and development scene and scope of the green algae Caulerpa okamurae.

Integrative analyses of transcriptomes and metabolomes provide insight into salinity adaption in Bangia (Rhodaphyta)

The salinity of the external environment poses a serious threat to most land plants. Although seaweeds can adapt to this, intertidal species are subject to wide fluctuations in salinity, including hypo- and hyper-saline conditions. The red algal genus Bangiales is a typical example; it is one of the oldest eukaryotes with sexual reproduction and has successfully adapted to both marine and freshwater environments. However, there is a dearth of research focused on elucidating the mechanism by which marine Bangia (Bangia fuscopurpurea) adapts to hypo-salinity, as well as the mechanism by which freshwater Bangia (Bangia atropurpurea) adapts to hyper-salinity. The objective of this study is to employ third-generation full-length transcriptome data and untargeted metabolome data, to provide insights into the salinity adaptation mechanism of as well as the evolutionary relationship between both Bangia species. B. fuscopurpurea and B. atropurpurea exhibited 9112 and 8772 differentially expressed genes (DEGs), respectively, during various periods of hyper-saline condition. These genes were primarily enriched in secondary metabolites and energy-related metabolic pathways. Additionally, B. fuscopurpurea displayed 16,285 DEGs during different periods of hypo-saline condition, which were mainly enriched in metabolic pathways related to ion transport and membrane proteins. In the hyper- and hypo-saline adapt response processes of B. fuscopurpurea, a total of 303 transcription factors were identified, which belonged to 26 families. Among these, 85 and 142 differential transcription factors were identified, respectively, mainly belonging to the C2H2 and MYB family. Similarly, in the response process of B. atropurpurea to hyper-saline condition, a total of 317 transcription factors were identified, mainly belonging to 17 families. Among these, 121 differential transcription factors were identified, mainly belonging to the C2H2 and bZIP family. Furthermore, a correlation analysis was conducted to examine the relationship between the transcriptional and metabolic levels of both species under saline adaptation. The findings demonstrated that Bangia exhibits intricate adaptations to salinity, which involve swift regulation of its photosynthetic processes, alternations in membrane contents, and a robust anti-oxidation system to mitigate the effects of excess redox energy during exposure to varying salinity. Notably, the unsaturated fat and glutathione metabolic pathways were found to be significantly enriched in this context.

Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10-30% levels. The colour and texture of C. lentillifera varied across different treatments. After storage in brine for 12 weeks, lightness (L*) decreased, greenness (a*) decreased and yellowness (b*) increased while firmness increased in all treatments compared to fresh algae. The nutritional composition did not change significantly over time. To ensure the safety and quality of seaweed for consumption, the optimal salt level for brine processing should not exceed 30% table salt. The morphology and elements contained in different types of salt were also observed, and the microbiological safety of seaweed was evaluated. The popularity of Caulerpa macroalgae is rapidly increasing among consumers, leading to a growing demand for ready-to-eat Caulerpa products. However, food safety and security standards must be maintained.

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10-15%), sweeteners (20-29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0-0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R²) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl₂, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.