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Tagliapietra BL, Salvador-Reyes R, Pinto CC, de Souza SM, Pallone JAL, de Araújo Bezerra J, Moreira Mar J, Aparecido Sanches E, Clerici MTPS. Nutritional and techno-functional properties of the brown seaweed Sargassum filipendula. Food Res Int 2024; 191:114728. [PMID: 39059922 DOI: 10.1016/j.foodres.2024.114728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 06/28/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
Abstract
With the increasing need to promote healthy and sustainable diets, seaweeds emerge as an environmentally friendly food source, offering a promising alternative for food production. The aim of this study was to characterize the brown seaweed Sargassum filipendula from the coast of São Paulo, Brazil, regarding its nutritional and techno-functional properties using two dehydration methods, oven drying and lyophilized. A commercial dried sample was used as a control. Analyses of proximate composition, mineral determination, amino acid determination, antioxidant capacity, pH, color, scanning electron microscopy, X-ray diffraction, thermal properties, Fourier-transform infrared spectroscopy, and techno-functional properties were performed. Seaweed flours showed significant differences in physicochemical composition, with dietary fiber content of seaweed flours exceeding 70 %. Glutamic and aspartic acids were the most abundant amino acids, with contents of 88.56 and 56.88 mg/g of protein in Sargassum oven drying. Both for antioxidant potential and bioactive compounds, Sargassum lyophilized flours showed the highest levels of compounds. Sargassum lyophilized exhibited lighter color compared to Sargassum oven drying and Sargassum commercial. Emulsion formation, foam formation capacity and stability were higher in Sargassum lyophilized, as well as water and oil absorption. The results suggest that seaweeds can be used to formulate a wide variety of food products, such as sausages, bread, cakes, soups, and sauces.
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Affiliation(s)
- Bruna Lago Tagliapietra
- Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
| | | | - Camila Costa Pinto
- Federal University of Amazonas, Manaus, Amazonas, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Presidente Figueiredo, Amazonas, Brazil.
| | | | - Juliana Azevedo Lima Pallone
- Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
| | - Jaqueline de Araújo Bezerra
- Federal University of Amazonas, Manaus, Amazonas, Brazil; Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil.
| | - Josiana Moreira Mar
- Federal University of Amazonas, Manaus, Amazonas, Brazil; Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil.
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers, Materials Physics Department, Federal University of Amazonas, Manaus, Amazonas, Brazil.
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Hofmann LC, Strauss S, Shpigel M, Guttman L, Stengel DB, Rebours C, Gjorgovska N, Turan G, Balina K, Zammit G, Adams JMM, Ahsan U, Bartolo AG, Bolton JJ, Domingues R, Dürrani Ö, Eroldogan OT, Freitas A, Golberg A, Kremer KI, Marques F, Milia M, Steinhagen S, Sucu E, Vargas-Murga L, Zemah-Shamir S, Zemah-Shamir Z, Meléndez-Martínez AJ. The green seaweed Ulva: tomorrow's "wheat of the sea" in foods, feeds, nutrition, and biomaterials. Crit Rev Food Sci Nutr 2024:1-36. [PMID: 38979936 DOI: 10.1080/10408398.2024.2370489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
Abstract
Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alternative, plant-based protein sources. With its abundance along coastal waters and high protein content, Ulva spp. have emerged as promising candidates. While the use of Ulva in food and feed has its challenges, the utilization of Ulva in other industries, including in biomaterials, biostimulants, and biorefineries, has been growing. This review aims to provide a comprehensive overview of the current status, challenges and opportunities associated with using Ulva in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on Ulva's nutritional value, processing methods, and potential benefits for human nutrition, aquaculture feeds, terrestrial feeds, biomaterials, biostimulants and biorefineries. In addition, it examines the economic feasibility of incorporating Ulva into aquafeed. Through its comprehensive and insightful analysis, including a critical review of the challenges and future research needs, this review will be a valuable resource for anyone interested in sustainable aquaculture and Ulva's role in food, feed, biomaterials, biostimulants and beyond.
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Affiliation(s)
- Laurie C Hofmann
- Alfred Wegener Institute, Helmholtz Center for Polar and Marine Research, Bremerhaven, Germany
- Bremerhaven University of Applied Sciences, Bremerhaven, Germany
| | | | - Muki Shpigel
- Morris Kahn Marine Research Station, The Leon H. Charney School of Marine Sciences, University of Haifa, Haifa, Israel
| | - Lior Guttman
- The National Center for Mariculture, Israel Oceanographic & Limnological Research, Eilat, Israel
- Department of Life Sciences, Ben-Gurion University of the Negev, Beer-Sheva, Israel
| | - Dagmar B Stengel
- Botany and Plant Science, School of Natural Sciences, University of Galway, Galway, Ireland
| | | | - Natasha Gjorgovska
- Institute of Animal Science and Fishery, University Ss Ciril and Methodius in Skopje, Skopje, North Macedonia
| | - Gamze Turan
- Aquaculture Department, Fisheries Faculty, Ege University, Bornova, Izmir, Türkiye
| | - Karina Balina
- Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
- Institute of Science and Innovative Technologies, Liepaja University, Liepaja, Latvia
| | - Gabrielle Zammit
- Department of Biology, Faculty of Science, University of Malta, Msida, Malta
| | - Jessica M M Adams
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, UK
| | - Umair Ahsan
- Department of Plant and Animal Production, Burdur Vocational School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, Burdur, Turkiye
- Center for Agriculture, Livestock and Food Research, Burdur Mehmet Akif Ersoy University, Burdur, Turkiye
| | | | - John J Bolton
- Department of Biological Sciences, University of Cape Town, Rondebosch, South Africa
| | - Rosário Domingues
- Department of Chemistry, Lipidomics Laboratory, Mass Spectrometry Centre, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- Department of Chemistry, CESAM - Centre for Environmental and Marine Studies, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Ömerhan Dürrani
- Department of Fisheries Technology Engineering, Faculty of Marine Science, Karadeniz Technical University, Trabzon, Türkiye
| | - Orhan Tufan Eroldogan
- Department of Aquaculture, Faculty of Fisheries, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
| | - Andreia Freitas
- National Institute for Agricultural and Veterinary Research (INIAV), Rua dos Lágidos, Lugar da Madalena, Vila do Conde, Portugal
- REQUIMTE/LAQV, R. D. Manuel II, Oporto, Portugal
| | - Alexander Golberg
- Department of Environmental Studies, Faculty of Exact Sciences, Porter School of Environment and Earth Sciences, Tel Aviv University, Tel Aviv, Israel
| | - Kira I Kremer
- Marine Biology, University of Bremen, Bremen, Germany
| | - Francisca Marques
- Department of Chemistry, Lipidomics Laboratory, Mass Spectrometry Centre, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- Department of Chemistry, CESAM - Centre for Environmental and Marine Studies, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Massimo Milia
- Department of Life and Environmental Science, University of Cagliari, Cagliari, Italy
| | - Sophie Steinhagen
- Department of Marine Sciences, Tjärnö Marine Laboratory, University of Gothenburg, Strömstad, Sweden
| | - Ekin Sucu
- Department of Animal Science, Agricultural Faculty, Bursa Uludag University, Bursa, Turkey
| | - Liliana Vargas-Murga
- Department of Chemical and Agricultural Engineering and Agrifood Technology, Polytechnic School, Universitat de Girona, Girona, Spain
| | - Shiri Zemah-Shamir
- School of Sustainability, Reichman University (IDC Herzliya), Herzliya, Israel
| | - Ziv Zemah-Shamir
- Department of Marine Biology, Leon H. Charney School of Marine Sciences, University of Haifa, Haifa, Israel
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Generalić Mekinić I, Politeo O, Ljubenkov I, Mastelić L, Popović M, Veršić Bratinčević M, Šimat V, Radman S, Skroza D, Ninčević Runjić T, Runjić M, Dumičić G, Urlić B. The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L. Food Chem X 2024; 22:101386. [PMID: 38681233 PMCID: PMC11052897 DOI: 10.1016/j.fochx.2024.101386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/01/2024] Open
Abstract
Extreme environmental conditions affect the synthesis and accumulation of bioactive metabolites in halophytic plants. The aim of this study was to investigate the presence and quantity of key health-promoting phytochemicals in Croatian sea fennel, one of the most popular Mediterranean halophytes with a wide range of uses. The EOs were characterised by a high content of limonene (up to 93%), while the fatty acid profile shows a low content of oleic acid and the presence of valuable linoleic acid (ω-6) and linolenic acid (ω-3) in high percentages. The dominances of lutein and α-tocopherol were also confirmed in all samples. The results confirm the great variability in the chemistry of sea fennel populations in the Mediterranean region, with significant differences in the composition of the Croatian samples compared to the others, as well as the presence and high concentrations of the analysed bioactive compounds that contribute to the plant's health-promoting attributes.
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Affiliation(s)
- Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Olivera Politeo
- Department of Biochemistry, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
| | - Linda Mastelić
- Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
| | - Marijana Popović
- Department of Applied Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Maja Veršić Bratinčević
- Department of Applied Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Vida Šimat
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia
| | - Sanja Radman
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Tonka Ninčević Runjić
- Department of Plant Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Marko Runjić
- Department of Applied Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Gvozden Dumičić
- Department of Plant Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Branimir Urlić
- Department of Applied Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
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Schultz C, Zopf D, Holzinger A, Silge A, Meyer-Zedler T, Schmitt M, Wichard T, Popp J. Raman Spectral Analysis in the CH x-Stretching Region as a Guiding Beacon for Non-Targeted, Disruption-Free Monitoring of Germination and Biofilm Formation in the Green Seaweed Ulva. Chemphyschem 2024:e202400173. [PMID: 38845571 DOI: 10.1002/cphc.202400173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 06/04/2024] [Indexed: 07/25/2024]
Abstract
Raman spectroscopy was used to study the complex interactions and morphogenesis of the green seaweed Ulva (Chlorophyta) and its associated bacteria under controlled conditions in a reductionist model system. Integrating multiple imaging techniques contributes to a more comprehensive understanding of these biological processes. Therefore, Raman spectroscopy was introduced as a non-invasive, label-free tool for examining chemical information of the tripartite community Ulva mutabilis-Roseovarius sp.-Maribacter sp. The study explored cell differentiation, cell wall protrusion, and bacterial-macroalgae interactions of intact algal thalli. Using Raman spectroscopy, the analysis of the CHx-stretching wavenumber region distinguished spatial regions in Ulva germination and cellular malformations under axenic conditions and upon inoculation with a specific bacterium in bipartite communities. The spectral information was used to guide in-depth analyses within the fingerprint region and to identify substance classes such as proteins, lipids, and polysaccharides, including evidence for ulvan found in cell wall protrusions.
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Affiliation(s)
- Constanze Schultz
- Leibniz-Institute of Photonic Technology (Leibniz-IPHT), Member of Leibniz-Health-Technologies, Member of the Leibniz-Center for Photonics in Infection Research (LPI), Jena, Germany, Albert-Einstein-Str. 9, 07745, Jena, Germany
| | - David Zopf
- Leibniz-Institute of Photonic Technology (Leibniz-IPHT), Member of Leibniz-Health-Technologies, Member of the Leibniz-Center for Photonics in Infection Research (LPI), Jena, Germany, Albert-Einstein-Str. 9, 07745, Jena, Germany
- Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Member of the Leibniz Center for Photonics in Infection Research (LPI), Jena, Germany, Friedrich Schiller University Jena, Helmholtzweg 4, 07743, Jena, Germany
| | - Andreas Holzinger
- University of Innsbruck, Department of Botany, Sternwartestrasse 15, A, 6020, Innsbruck, Austria
| | - Anja Silge
- Leibniz-Institute of Photonic Technology (Leibniz-IPHT), Member of Leibniz-Health-Technologies, Member of the Leibniz-Center for Photonics in Infection Research (LPI), Jena, Germany, Albert-Einstein-Str. 9, 07745, Jena, Germany
- Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Member of the Leibniz Center for Photonics in Infection Research (LPI), Jena, Germany, Friedrich Schiller University Jena, Helmholtzweg 4, 07743, Jena, Germany
| | - Tobias Meyer-Zedler
- Leibniz-Institute of Photonic Technology (Leibniz-IPHT), Member of Leibniz-Health-Technologies, Member of the Leibniz-Center for Photonics in Infection Research (LPI), Jena, Germany, Albert-Einstein-Str. 9, 07745, Jena, Germany
- Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Member of the Leibniz Center for Photonics in Infection Research (LPI), Jena, Germany, Friedrich Schiller University Jena, Helmholtzweg 4, 07743, Jena, Germany
| | - Michael Schmitt
- Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Member of the Leibniz Center for Photonics in Infection Research (LPI), Jena, Germany, Friedrich Schiller University Jena, Helmholtzweg 4, 07743, Jena, Germany
| | - Thomas Wichard
- Institute for Inorganic and Analytical Chemistry, Jena School for Microbial Communication, Jena, Germany, Friedrich Schiller University Jena, Lessingstraße 8, 07743, Jena, Germany
| | - Juergen Popp
- Leibniz-Institute of Photonic Technology (Leibniz-IPHT), Member of Leibniz-Health-Technologies, Member of the Leibniz-Center for Photonics in Infection Research (LPI), Jena, Germany, Albert-Einstein-Str. 9, 07745, Jena, Germany
- Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Member of the Leibniz Center for Photonics in Infection Research (LPI), Jena, Germany, Friedrich Schiller University Jena, Helmholtzweg 4, 07743, Jena, Germany
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Sánchez-García F, Palacios VM, Hernández I, Roldán AM. Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption. Food Res Int 2024; 186:114375. [PMID: 38729732 DOI: 10.1016/j.foodres.2024.114375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/23/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The proximal composition and its seasonal variation of the green seaweed Ulva sp. harvested in a traditional saline (earthen ponds used for marine salt extraction) from Cadiz Bay (Southern Spain) was evaluated. Ulva sp. was also collected in a reference location within the Bay in order to compare and evaluate the effects of the particular characteristics of the saline in the composition of the macroalgae. Moisture, protein, lipid, ash, carbohydrate, fiber and macro- (Na, K, Ca, Mg), micro-mineral contents (Fe, Zn, Cu) and heavy metals (As, Cd, Co, Cr, Hg, Ni, Pb, Sn) of harvested biomass samples as well as environmental parameters of seawater (temperature, salinity, pH, DO, NH4+, NO3-, NO2- and PO43-) were measured. The results showed that Ulva sp. from the earthen ponds in the traditional salina was a better source of proteins, lipids, K and Mg, highlighting in summer with values of 27.54 % versus 6.11 %; 6.71 % versus 3.26 %; 26.60 mg g-1 versus 14.21 mg g-1 and 23.13 mg g-1 versus 17.79 mg g-1, respectively. It also had Na/K and Ca/Mg ratios of less than one, suggesting a healthy food source. Considering the Commission Recommendation (EU) 2018/464 as a working reference, Ulva sp. did not exceed the limit of toxic metals for human consumption.A season and site-season significant interaction on the composition of the seaweeds was observed. The proximal and mineral composition of Ulva sp. was influenced by the special features and environmental conditions of the earthen ponds. Hence, significant differences were observed in the macroalgae collected in the earthen ponds in summer and autumn, in contrast to the winter and spring samples, whose characteristics were similar to those from the inner bay. The closure of the lock-gates in summer to favor the production of salt significantly modified the environmental characteristics of the saline, affecting the physiological capacity of Ulva sp. to assimilate and storage nutrients, and therefore its tissue composition. As a consequence, the highest contents of lipid, ash, Ca, K, Mg and Fe were estimated in the macroalgae.
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Affiliation(s)
- Fini Sánchez-García
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Marine Research Institute (INMAR), P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Víctor M Palacios
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Marine Research Institute (INMAR), P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Ignacio Hernández
- Department of Biology, Division of Ecology, University of Cadiz, 11510 Puerto Real, Cadiz, Spain
| | - Ana M Roldán
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Marine Research Institute (INMAR), P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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Ullah MR, Akhter M, Khan ABS, Yasmin F, Hasan MM, Bosu A, Haque MA, Islam MS, Islam MA, Mahmud Y. Nutritional composition and phenolic contents of Gracilariopsis longissima, Padina tetrastromatica and Ulva intestinalis from the Bay of Bengal, Bangladesh coast. Heliyon 2024; 10:e31128. [PMID: 38778999 PMCID: PMC11109889 DOI: 10.1016/j.heliyon.2024.e31128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 05/07/2024] [Accepted: 05/10/2024] [Indexed: 05/25/2024] Open
Abstract
Seaweeds have become the focus of experts in recent years due to their biological characteristics and the variety of uses they have for both humans and animals. Biochemical composition, amino acids, fatty acids, and phenolic components were analyzed to explore the nutritive value of Gracilariopsis longissima, Padina tetrastromatica, and Ulva intestinalis from the Bay of Bengal, Bangladesh coast. Proximate composition and mineral content were determined according to the AOAC method. The high-performance liquid chromatography amino acid analysis system was used for the amino acid analysis and the fatty acid profile of the extracted oils was assessed as their methyl esters. The Folin-Ciocalteu technique was used to estimate the phenolic content and the aluminum chloride colorimetric technique was used to calculate the total flavonoid content. The three different species of seaweed had significantly different proximate compositions (P < 0.05), with G. longissima having the highest protein content. Except for sulfur, the mineral contents were likewise considerably higher (P < 0.05) in G. longissima. Although the amounts of the essential amino acids were greater than 50 % of the total amino acids in the three studied seaweed species, the total amino acid composition of these three species differed significantly (P < 0.05). The findings indicated that lipid levels were low in all the assessed species, but unsaturated fatty acid levels were high, with G. longissima exhibiting the highest amounts. The results showed that, compared to the other species, G. longissima had a substantially higher (P < 0.05) level of total phenolic and flavonoid content. The three studied seaweed appear to be excellent for nutrition based on their overall nutritional profiles. However, due to high protein, unsaturated fatty acid, essential amino acid, and total phenolic and flavonoid content, G. longissima is the most promising seaweed that will be helpful for pharmaceutical and multifunctional food applications.
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Affiliation(s)
- Md Rahamat Ullah
- Bangladesh Fisheries Research Institute, Riverine Sub-Station, Khepupara, Patuakhali, 8650, Bangladesh
| | - Mousumi Akhter
- Bangladesh Fisheries Research Institute, Marine Fisheries and Technology Station, Cox's Bazar, 4700, Bangladesh
| | - Abu Bakker Siddique Khan
- Bangladesh Fisheries Research Institute, Marine Fisheries and Technology Station, Cox's Bazar, 4700, Bangladesh
| | - Farhana Yasmin
- Bangladesh Fisheries Research Institute, Riverine Sub-Station, Khepupara, Patuakhali, 8650, Bangladesh
| | - Md Monjurul Hasan
- Bangladesh Fisheries Research Institute, Riverine Sub-Station, Khepupara, Patuakhali, 8650, Bangladesh
| | - Aovijite Bosu
- Bangladesh Fisheries Research Institute, Riverine Sub-Station, Khepupara, Patuakhali, 8650, Bangladesh
| | - Mohammed Ashraful Haque
- Bangladesh Fisheries Research Institute, Riverine Sub-Station, Khepupara, Patuakhali, 8650, Bangladesh
| | - Md Shoebul Islam
- Bangladesh Fisheries Research Institute, Shrimp Research Station, Bagerhat, 9300, Bangladesh
| | - Md Amirul Islam
- Bangladesh Fisheries Research Institute, Riverine Station, Chandpur, 3602, Bangladesh
| | - Yahia Mahmud
- Bangladesh Fisheries Research Institute, Mymensingh, 2201, Bangladesh
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7
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Fort A, Monteiro JP, Simon C, Rosário Domingues M, Sulpice R. Short term decreases in salinity, combined with the right choice of species, can allow for a more nutritious sea lettuce lipid profile. Food Chem 2024; 437:137865. [PMID: 37918163 DOI: 10.1016/j.foodchem.2023.137865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/23/2022] [Accepted: 10/24/2023] [Indexed: 11/04/2023]
Abstract
The sea lettuce Ulva spp is becoming an increasingly important macroalgae for aquaculture. Sea lettuce can be grown on- and off-shore, displays high growth rates, and its biomass possesses attractive nutritional benefits. Among those are their fatty acids (FA) and lipid profiles, rich in omega 3 Polyunsaturated Fatty Acids (PUFAs) as well as bioactive lipids. In order to tailor those properties for food applications, we explored the use of a short-term (seven days) low salinity treatment to modulate the lipid profile of two species of Ulva. We found large quantitative differences between species, and while a low-salinity treatment negatively affected growth, Ulva australis' lipid profile was positively impacted. Total FA particularly ɷ-3 PUFAs, increased three-fold, as well as most polar lipid species including known bioactive compounds. This study highlights profound differences between species and describes a simple method to increase the nutritional properties of Ulva biomass for food applications.
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Affiliation(s)
- Antoine Fort
- Dept. of Bioveterinary and Microbial Sciences, Technological University of The Shannon: Midlands, Athlone, Co. Roscommon, Ireland; Plant Systems Biology Lab, Ryan Institute & MaREI Centre for Marine, Climate and Energy, School of Biological & Chemical Sciences, University of Galway, Galway, Ireland.
| | - João P Monteiro
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Clara Simon
- Plant Systems Biology Lab, Ryan Institute & MaREI Centre for Marine, Climate and Energy, School of Biological & Chemical Sciences, University of Galway, Galway, Ireland
| | - M Rosário Domingues
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal; Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Ronan Sulpice
- Plant Systems Biology Lab, Ryan Institute & MaREI Centre for Marine, Climate and Energy, School of Biological & Chemical Sciences, University of Galway, Galway, Ireland
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Muñoz-Molina N, Parada J, Simirgiotis M, Montecinos-González R. The Potential of Using Cochayuyo ( Durvillaea incurvata) Extract Obtained by Ultrasound-Assisted Extraction to Fight against Aging-Related Diseases. Foods 2024; 13:269. [PMID: 38254569 PMCID: PMC10814528 DOI: 10.3390/foods13020269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/30/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The world's population is in a demographical transition, with an increase in the number of older adults and prevalence of diseases related to aging. This study evaluated in vitro the potential of using Durvillaea incurvata extract (extracted using ultrasound-assisted extraction) to inhibit key enzymes associated with the development of age-related diseases. Our results show that an extract extracted via ultrasound-assisted extracted, as well as an extract conventional extracted from Durvillaea incurvata, presented antidiabetes potential by exhibiting inhibitory activity against α-glucosidase (91.8 ± 1.0% and 93.8 ± 0.3%, respectively, at 500 µg/mL) and α-amylase (42.2 ± 1.4% and 61.9 ± 0.9%, respectively, at 1500 µg/mL) enzymes related to starch digestion and postprandial glycemic response. Also, the extracts showed inhibitory activity against the enzymes acetylcholinesterase (51.5% and 50.8%, respectively, at 500 µg/mL) and butyrylcholinesterase (32.8% and 34.4%, respectively, at 0.5 mg/mL), the biomarkers associated with Alzheimer's disease, and angiotensin-converting enzyme (98.7 ± 7.4% and 93.0 ± 3.4%, respectively, at 2.0 mg/mL), which is key in the regulation of vascular tone and blood pressure and helps to prevent the development of hypertension. In conclusion, the extract of Durvillaea incurvata obtained from ultrasound-assisted extraction has the potential to prevent the development of age-related pathologies such as diabetes, Alzheimer's disease, and hypertension.
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Affiliation(s)
- Nicolás Muñoz-Molina
- Graduate School, Faculty of Agricultural and Food Sciences, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Javier Parada
- Institute of Food Science and Technology, Faculty of Agricultural and Food Sciences, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Mario Simirgiotis
- Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Romina Montecinos-González
- Institute of Food Science and Technology, Faculty of Agricultural and Food Sciences, Universidad Austral de Chile, Valdivia 5090000, Chile;
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9
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Baghel RS, Choudhary B, Pandey S, Pathak PK, Patel MK, Mishra A. Rehashing Our Insight of Seaweeds as a Potential Source of Foods, Nutraceuticals, and Pharmaceuticals. Foods 2023; 12:3642. [PMID: 37835294 PMCID: PMC10573080 DOI: 10.3390/foods12193642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
In a few Southeast Asian nations, seaweeds have been a staple of the cuisine since prehistoric times. Seaweeds are currently becoming more and more popular around the world due to their superior nutritional value and medicinal properties. This is because of rising seaweed production on a global scale and substantial research on their composition and bioactivities over the past 20 years. By reviewing several articles in the literature, this review aimed to provide comprehensive information about the primary and secondary metabolites and various classes of bioactive compounds, such as polysaccharides, polyphenols, proteins, and essential fatty acids, along with their bioactivities, in a single article. This review also highlights the potential of seaweeds in the development of nutraceuticals, with a particular focus on their ability to enhance human health and overall well-being. In addition, we discuss the challenges and potential opportunities associated with the advancement of pharmaceuticals and nutraceuticals derived from seaweeds, as well as their incorporation into different industrial sectors. Furthermore, we find that many bioactive constituents found in seaweeds have demonstrated potential in terms of different therapeutic attributes, including antioxidative, anti-inflammatory, anticancer, and other properties. In conclusion, seaweed-based bioactive compounds have a huge potential to play an important role in the food, nutraceutical, and pharmaceutical sectors. However, future research should pay more attention to developing efficient techniques for the extraction and purification of compounds as well as their toxicity analysis, clinical efficacy, mode of action, and interactions with regular diets.
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Affiliation(s)
- Ravi S. Baghel
- Biological Oceanography Division, CSIR-National Institute of Oceanography, Panaji 403004, Goa, India;
| | - Babita Choudhary
- Division of Applied Phycology and Biotechnology, CSIR, Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, Gujarat, India;
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, Uttar Pradesh, India
| | - Sonika Pandey
- Department of Fruit Tree Sciences, Institute of Plant Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion 7528809, Israel;
| | - Pradeep Kumar Pathak
- Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion 7505101, Israel;
| | - Manish Kumar Patel
- Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion 7505101, Israel;
| | - Avinash Mishra
- Division of Applied Phycology and Biotechnology, CSIR, Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, Gujarat, India;
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, Uttar Pradesh, India
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10
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Guerrero-Wyss M, Yans C, Boscán-González A, Duran P, Parra-Soto S, Angarita L. Durvillaea antarctica: A Seaweed for Enhancing Immune and Cardiometabolic Health and Gut Microbiota Composition Modulation. Int J Mol Sci 2023; 24:10779. [PMID: 37445955 DOI: 10.3390/ijms241310779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/07/2023] [Accepted: 06/13/2023] [Indexed: 07/15/2023] Open
Abstract
Durvillaea antarctica is the seaweed that is the most consumed by the Chilean population. It is recognized worldwide for its high nutritional value in protein, vitamins, minerals, and dietary fiber. This is a narrative review in which an extensive search of the literature was performed to establish the immunomodulator, cardiometabolic, and gut microbiota composition modulation effect of Durvillaea antarctica. Several studies have shown the potential of Durvillaea antarctica to function as prebiotics and to positively modulate the gut microbiota, which is related to anti-obesity, anti-inflammatory, anticancer, lipid-lowering, and hypoglycemic effects. The quantity of Bacteroides was negatively correlated with that of inflammatory monocytes and positively correlated with the levels of several gut metabolites. Seaweed-derived polysaccharides modulate the quantity and diversity of beneficial intestinal microbiota, decreasing phenol and p-cresol, which are related to intestinal diseases and the loss of intestinal function. Additionally, a beneficial metabolic effect related to this seaweed was observed, mainly promoting the decrease in the glycemic levels, lower cholesterol levels and cardiovascular risk. Consuming Durvillaea antarctica has a positive impact on the immune system, and its bioactive compounds provide beneficial effects on glycemic control and other metabolic parameters.
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Affiliation(s)
- Marion Guerrero-Wyss
- Escuela de Nutrición y Dietética, Facultad para el Cuidado de la Salud, Universidad San Sebastián, Valdivia 5090000, Chile
| | - Caroline Yans
- Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás, Puerto Montt 5480000, Chile
| | - Arturo Boscán-González
- Facultad de Medicina, Escuela de Medicina, Universidad del Zulia, Maracaibo 4001, Venezuela
| | - Pablo Duran
- Centro de Investigaciones Endocrino-Metabólicas, Escuela de Medicina, Universidad del Zulia, Maracaibo 4001, Venezuela
| | - Solange Parra-Soto
- Departamento de Nutrición y Salud Pública, Facultad Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán 3780000, Chile
| | - Lissé Angarita
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Andres Bello, Concepción 4260000, Chile
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11
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Ouahabi S, Loukili EH, Daoudi NE, Chebaibi M, Ramdani M, Rahhou I, Bnouham M, Fauconnier ML, Hammouti B, Rhazi L, Ayerdi Gotor A, Dépeint F, Ramdani M. Study of the Phytochemical Composition, Antioxidant Properties, and In Vitro Anti-Diabetic Efficacy of Gracilaria bursa-pastoris Extracts. Mar Drugs 2023; 21:372. [PMID: 37504903 PMCID: PMC10381155 DOI: 10.3390/md21070372] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/17/2023] [Accepted: 06/23/2023] [Indexed: 07/29/2023] Open
Abstract
In this study, a comparison was made of the chemical makeup of different extracts obtained from Gracilaria bursa-pastoris, a type of red seaweed that was gathered from the Nador lagoon situated in the northern part of Morocco. Additionally, their anti-diabetic and antioxidant properties were investigated. The application of GC-MS technology to analyze the fatty acid content of the samples revealed that linoleic acid and eicosenoic acid were the most abundant unsaturated fatty acids across all samples, with palmitic acid and oleic acid following in frequency. The HPLC analysis indicated that ascorbic and kojic acids were the most prevalent phenolic compounds, while apigenin was the most common flavonoid molecule. The aqueous extract exhibited significant levels of polyphenols and flavonoids, registering values of 381.31 ± 0.33 mg GAE/g and 201.80 ± 0.21 mg QE/g, respectively. Furthermore, this particular extract demonstrated a remarkable ability to scavenge DPPH radicals, as evidenced by its IC50 value of 0.17 ± 0.67 mg/mL. In addition, the methanolic extract was found to possess antioxidant properties, as evidenced by its ability to prevent β-carotene discoloration, with an IC50 ranging from 0.062 ± 0.02 mg/mL to 0.070 ± 0.06 mg/mL. In vitro study showed that all extracts significantly inhibited the enzymatic activity of α-amylase and α-glucosidase. Finally, molecular docking models were applied to assess the interaction between the primary phytochemicals identified in G. bursa-pastoris extracts and the human pancreatic α-amylase and α-glucosidase enzymes. The findings suggest that these extracts contain bioactive substances capable of reducing enzyme activity more effectively than the commercially available drug acarbose.
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Affiliation(s)
- Safae Ouahabi
- Laboratory of Applied and Environmental Chemistry (LCAE), Faculty of Sciences, Mohammed First University, B.P. 717, Oujda 60000, Morocco
| | - El Hassania Loukili
- Laboratory of Applied and Environmental Chemistry (LCAE), Faculty of Sciences, Mohammed First University, B.P. 717, Oujda 60000, Morocco
| | - Nour Elhouda Daoudi
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed First University, B.P. 717, Oujda 60000, Morocco
| | - Mohamed Chebaibi
- Biomedical and Translational Research Laboratory, Faculty of Medicine and Pharmacy of the Fez, University of Sidi Mohamed Ben Abdellah, Fez 30000, Morocco
| | - Mohamed Ramdani
- Biochemistry and Biotechnology Laboratory, Faculty of Sciences, Mohamed First University, B.P. 717, Oujda 60000, Morocco
| | - Ilyesse Rahhou
- Higher Institute of Nursing Professions and Health Techniques (ISPITSO), Oujda 63303, Morocco
| | - Mohamed Bnouham
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed First University, B.P. 717, Oujda 60000, Morocco
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, University of Liège, Gembloux Agro-Bio Tech. 2, Passage des Déportés, B-5030 Gembloux, Belgium
| | - Belkheir Hammouti
- Laboratory of Applied and Environmental Chemistry (LCAE), Faculty of Sciences, Mohammed First University, B.P. 717, Oujda 60000, Morocco
- CREHEIO Centre de Recherche de l'Ecole des Hautes Etudes d'Ingénierie, Oujda 60000, Morocco
- Université Euro-Méditerranéenne de Fès, Fez BP 51, Morocco
| | - Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, UniLaSalle, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France
| | - Alicia Ayerdi Gotor
- Institut Polytechnique UniLaSalle, AGHYLE, UP 2018.C101, UniLaSalle, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France
| | - Flore Dépeint
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, UniLaSalle, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France
| | - Mohammed Ramdani
- Laboratory of Applied and Environmental Chemistry (LCAE), Faculty of Sciences, Mohammed First University, B.P. 717, Oujda 60000, Morocco
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12
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Pereira L, Cotas J. Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin. Mar Drugs 2023; 21:323. [PMID: 37367648 DOI: 10.3390/md21060323] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/28/2023] Open
Abstract
Polyphenols are compounds found in various plants and foods, known for their antioxidant and anti-inflammatory properties. Recently, researchers have been exploring the therapeutic potential of marine polyphenols and other minor nutrients that are found in algae, fish and crustaceans. These compounds have unique chemical structures and exhibit diverse biological properties, including anti-inflammatory, antioxidant, antimicrobial and antitumor action. Due to these properties, marine polyphenols are being investigated as possible therapeutic agents for the treatment of a wide variety of conditions, such as cardiovascular disease, diabetes, neurodegenerative diseases and cancer. This review focuses on the therapeutic potential of marine polyphenols and their applications in human health, and also, in marine phenolic classes, the extraction methods, purification techniques and future applications of marine phenolic compounds.
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Affiliation(s)
- Leonel Pereira
- MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, IATV-Institute of Environment, Technology and Life, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
- Instituto do Ambiente Tecnologia e Vida, Faculdade de Ciências e Tecnologia, Rua Sílvio Lima, 3030-790 Coimbra, Portugal
| | - João Cotas
- MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, IATV-Institute of Environment, Technology and Life, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
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13
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Wei S, Geng L, Yu H, Wang J, Yue Y, Zhang Q, Wu N. Isolation, Characterization, and Anti-Idiopathic Pulmonary Fibrosis Activity of a Fucoidan from Costaria costata. Molecules 2023; 28:molecules28114343. [PMID: 37298817 DOI: 10.3390/molecules28114343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 05/12/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
Pulmonary fibrosis is a chronic, progressive, and fatal disease of the interstitial lung. There is currently a lack of efficient therapy to reverse the prognosis of patients. In this study, a fucoidan from Costaria costata was isolated, and its anti-idiopathic fibrosis activity was investigated both in vitro and in vivo. The chemical composition analysis showed that C. costata polysaccharide (CCP) consists of galactose and fucose as the main monosaccharides with a sulfate group content of 18.54%. Further study found that CCP could resist TGF-β1-induced epithelial-mesenchymal transition (EMT) in A549 cells by inhibiting the TGF-β/Smad and PI3K/AKT/mTOR signaling pathways. Moreover, in vivo study found that CCP treatment alleviated bleomycin (BLM)-stimulated fibrosis and inflammation in mice lung tissue. In conclusion, the present study suggests that CCP could protect the lung from fibrosis by relieving the EMT process and inflammation in lung cells.
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Affiliation(s)
- Sijie Wei
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
- University of Chinese Academy of Sciences, Beijing 101408, China
| | - Lihua Geng
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Haoyu Yu
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
- University of Chinese Academy of Sciences, Beijing 101408, China
| | - Jing Wang
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Yang Yue
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Quanbin Zhang
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
- University of Chinese Academy of Sciences, Beijing 101408, China
| | - Ning Wu
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
- Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Nantong Zhongke Marine Science and Technology Research and Development Center, Nantong 226682, China
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14
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Arakaki N, Flores Ramos L, Oscanoa Huaynate AI, Ruíz Soto A, Ramírez ME. Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091795. [PMID: 37176854 PMCID: PMC10181002 DOI: 10.3390/plants12091795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study involved the biochemical analysis of species belonging to ten genera of macroalgae, known edible and some of which have the potential to be used as food, including six red (Callophyllis, Chondracanthus, Mazzaella, Porphyra, Pyropia, and Rhodymenia), two green (Ulva and Codium), and two brown (Eisenia and Lessonia) species collected along the Peruvian coast (6°-17° S). In the evaluation of 37 specimens, differences were found in the proximal composition, amino acid composition, and fatty acid profiles, which were specific to subgroups and supported their taxonomic classification, mainly at the order level. The red algae Porphyra/Pyropia (Bangiales) had the highest average percentage of protein (24.10%) and carbohydrates (59.85%) and the lowest percentage of ash (7.95%). Conversely, the brown alga Eisenia (Laminariales) had the lowest average percentage of protein, with different values related to the structure: 14.11% at the level of the frond and 9.46% at the level of the stipe. On the other hand, Bryopsidales green algae showed the highest average percentages of lipids (5.38%). The moisture percentages ranged from 4 to 16%, and no relevant significant differences were shown between the orders. The characteristic amino acids in all of the studied groups were glutamic acid, aspartic acid, alanine, and leucine. The highest average of the essential amino acids ratio was obtained for the Gigartinales red algae (48.65%), and the highest values of the essential amino acid index (EAAI) were obtained for the Ulvales, Laminariales, Gigartinales, and Rhodymeniales algae (EAAI > 0.92). The highest average relative percentage of fatty acids was obtained for polyunsaturated fatty acids, followed by saturated fatty acids. The major component of the ω6 fatty acids from red and brown algae was arachidonic acid (C20:4n - 6). The highest level of ω3 fatty acids was observed for the eicosapentaenoic acids (EPA) in red algae. The highest median ω6/ω3 ratio was displayed by the red alga Callophyllis variegata (Gigartinales). A detailed knowledge of edible seaweeds, and those considered potentially edible, would help to diversify the diet based on macroalgae in Peru.
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Affiliation(s)
- Natalia Arakaki
- Banco de Germoplasma de Organismos Acuáticos, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - Leenin Flores Ramos
- Laboratorio de Análisis Instrumental, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - Alberto Isidoro Oscanoa Huaynate
- Laboratorio de Análisis Instrumental, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - Anthony Ruíz Soto
- Laboratorio de Análisis Instrumental, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - María Eliana Ramírez
- Museo Nacional de Historia Natural, Área Botánica, Casilla 787, Santiago 8500000, Chile
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15
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Valério Filho A, Santana LR, Motta NG, Passos LF, Wolke SL, Mansilla A, Astorga-España MS, Becker EM, de Pereira CMP, Carreno NLV. Extraction of fatty acids and cellulose from the biomass of algae Durvillaea antarctica and Ulva lactuca: An alternative for biorefineries. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.103084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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16
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Feki A, Kammoun I, Eleroui M, Kallel R, Megdiche F, Hariz L, Boudawara T, Kallel C, Kallel H, Pujo JM, Ben Amara I. Bioactivity of Falkenbergia rufolanosa Methanolic Extract: Assessment of Its Effect on Methyl-Thiophanate Induced Bone and Blood Disorders. Pharmaceuticals (Basel) 2023; 16:ph16040529. [PMID: 37111286 PMCID: PMC10145447 DOI: 10.3390/ph16040529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/25/2023] [Accepted: 03/28/2023] [Indexed: 04/05/2023] Open
Abstract
This study aimed to evaluate the potentiality of a mineral and antioxidant-rich methanolic extract of the red marine alga Falkenbergia rufolanosa (FRE) against methyl-thiophanate (MT)-induced toxicity in adult rats. The animals were allocated into four groups: controls, MT (300 mg/kg), MT + FRE, and FRE-treated group for 7 days. Our results demonstrated severe mineral perturbations due to MT treatment, especially in calcium and phosphorus levels in plasma, urine, and bone. Similarly, the hematological analysis revealed increased red blood cells, platelets, and white blood cells associated with striking genotoxicity. Interestingly, a significant rise in lipid peroxidation and advanced oxidation protein products level in erythrocytes and bone were noted. Meanwhile, a depletion of the antioxidant status in both tissues occurred. These biochemical alterations were in harmony with DNA degradation and histological variation in bone and blood. In the other trend, data showed that treatment with alga improved MT-induced hematotoxicity, genotoxicity, and oxidative stress in the blood and bone. Osteo-mineral metabolism and bone histo-architecture were also noted. In conclusion, these findings demonstrated that the red alga Falkenbergia rufolanosa is a potent source of antioxidant and antibacterial agents, as revealed by the in vitro analysis.
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Affiliation(s)
- Amal Feki
- Laboratory of Medicinal and Environment Chemistry, University of Sfax, Higher Institute of Biotechnology, Sfax 3000, Tunisia
| | - Intissar Kammoun
- Laboratory of Medicinal and Environment Chemistry, University of Sfax, Higher Institute of Biotechnology, Sfax 3000, Tunisia
| | - Malek Eleroui
- Laboratory of Medicinal and Environment Chemistry, University of Sfax, Higher Institute of Biotechnology, Sfax 3000, Tunisia
| | - Rim Kallel
- Laboratory of Anatomopathology, CHU Habib Bourguiba, University of Sfax, Sfax 3029, Tunisia
| | - Fatma Megdiche
- Laboratory of Hematology, CHU Habib Bourguiba, University of Sfax, Sfax 3029, Tunisia
| | - Liwa Hariz
- Laboratory of Anatomy, Faculty of Medicine of Sfax, Department of Orthopedic and Traumatological Surgery, CHU Habib Bourguiba, Sfax 3029, Tunisia
| | - Tahia Boudawara
- Laboratory of Anatomopathology, CHU Habib Bourguiba, University of Sfax, Sfax 3029, Tunisia
| | - Choumous Kallel
- Laboratory of Hematology, CHU Habib Bourguiba, University of Sfax, Sfax 3029, Tunisia
| | - Hatem Kallel
- Intensive Care Unit, Cayenne General Hospital, Cayenne 97300, French Guiana
- Tropical Biome and Immunopathology CNRS UMR-9017, Inserm U 1019, University of Guyane, Cayenne 97300, French Guiana
| | - Jean Marc Pujo
- Tropical Biome and Immunopathology CNRS UMR-9017, Inserm U 1019, University of Guyane, Cayenne 97300, French Guiana
- Emergency Department, Cayenne General Hospital, Cayenne 97300, French Guiana
| | - Ibtissem Ben Amara
- Laboratory of Medicinal and Environment Chemistry, University of Sfax, Higher Institute of Biotechnology, Sfax 3000, Tunisia
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17
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Alipour A, Marhamatizadeh MH, Mohammadi M. Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Affiliation(s)
- Ahmad Alipour
- Department of Food Hygiene, Kazerun Branch Islamic Azad University Kazerun Iran
| | | | - Mehdi Mohammadi
- Department of Biotechnology, Persian Gulf Studies and Research Center Khalij Fars University Iran
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18
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Harsha Mohan E, Madhusudan S, Baskaran R. The sea lettuce Ulva sensu lato: Future food with health-promoting bioactives. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.103069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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19
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Bekah D, Thakoor AD, Ramanjooloo A, Phul IC, Botte S, Roy P, Oogarah P, Curpen S, Goonoo N, Bolton J, Bhaw-Luximon A. Vitamins, minerals and heavy metals profiling of seaweeds from Mauritius and Rodrigues for food security. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Effect of seaweed (Ecklonia maxima) on apparent nutrient digestibility, growth performance, and physiological and meat quality parameters in Boschveld cockerels. Poult Sci 2022; 102:102361. [PMID: 36512874 PMCID: PMC9763683 DOI: 10.1016/j.psj.2022.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/14/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022] Open
Abstract
Despite being touted as a rich source of nutrients and functional bioactive compounds, the amount of brown seaweed (Ecklonia maxima) that can be included in diets of Boschveld indigenous chickens is unknown. This study, therefore, investigated the effect of feeding graded levels of brown seaweed meal (BSM) on apparent nutrient digestibility, growth performance, and physiological and meat quality parameters in Boschveld cockerels. A total of 225, five-wk-old Boschveld cockerels (316.4 ± 23.01 g live weight) were raised on 5 isoenergetic and isonitrogenous experimental diets formulated by incorporating BSM in a standard grower diet at a concentration of 0 (BSM0), 20 (BSM2), 40 (BSM4), 60 (BSM6), and 80 g/kg (BSM8). Feeding graded levels of dietary BSM induced neither quadratic nor linear effects (P > 0.05) on apparent nutrient digestibility, growth performance, hematological parameters, and meat quality characteristics in Boschveld cockerels. However, it resulted in linear increases for overall feed intake (R2 = 0.397; P = 0.021), ceca weight (R2 = 0.417; P = 0.013), duodenum length (R2 = 0.537; P = 0.04), and small intestine length (R2 = 0.305; P = 0.041). Negative quadratic responses were recorded for alanine aminotransferase (R2 = 0.530; P = 0.0009) and ileum length (R2 = 0.457; P = 0.045) as BSM levels increased. In conclusion, dietary inclusion of BSM improved feed intake and some internal organ sizes, altered alanine transaminase levels, but had no significant effect on apparent nutrient digestibility, growth performance, and carcass and meat quality attributes of Boschveld indigenous cockerels.
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21
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Premarathna AD, Tuvikene R, Fernando PHP, Adhikari R, Perera MCN, Ranahewa TH, Howlader MM, Wangchuk P, Jayasooriya AP, Rajapakse RPVJ. Comparative analysis of proximate compositions, mineral and functional chemical groups of 15 different seaweed species. Sci Rep 2022; 12:19610. [PMID: 36380074 PMCID: PMC9666456 DOI: 10.1038/s41598-022-23609-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 11/02/2022] [Indexed: 11/16/2022] Open
Abstract
Seaweed is a popular edible source and is associated with many foods and pharmaceutical industries around the world. The current research aims to provide information on the chemical composition of 15 seaweed species, consisted of Chlorophyta, Ochrophyta/Phaeophyceae, and Rhodophyta macroalgae, collected from coastal areas of Sri Lanka. Seaweed samples were subjected to the analysis of lipids, proteins, ash and macro, micro, trace and ultra-trace elements. The highest protein content was recorded in the brown algae. Maximum dietary fiber and ash contents were recorded from green algae. The highest predominant fatty acids were observed from green seaweeds (Caulerpa racemosa); however, linoleic acid (C18:2n6) is the dominant fatty acid of all macroalgae. Mineral contents were highest in the red macroalga; however, copper, zinc and magnesium were also comparatively higher in green alga Ulva lactuca. In conclusion, 15 seaweed species belonging to the three different classes of seaweeds are investigated in details to obtain their biochemical, mineral and fatty acid compositions for the synthesis of novel therapeutic agents. In order to explore biorefinery processes for these seaweeds, as well as how they can potentially be cultivated, more extensive studies are required. Studying and determining the nutritional values of seaweeds will be beneficial with the potentials for future industrial uses and research.
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Affiliation(s)
- Amal D Premarathna
- School of Natural Sciences and Health, Tallinn University, Narva mnt 29, 10120, Tallinn, Estonia.
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya, Sri Lanka.
| | - Rando Tuvikene
- School of Natural Sciences and Health, Tallinn University, Narva mnt 29, 10120, Tallinn, Estonia.
| | - P H P Fernando
- Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka
| | - Ranjith Adhikari
- National Serpentarium, South Asian Clinical Toxicology Research Collaboration, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka
| | - M C N Perera
- Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka
| | - T H Ranahewa
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya, Sri Lanka
| | - Md Musa Howlader
- School of Natural Sciences and Health, Tallinn University, Narva mnt 29, 10120, Tallinn, Estonia
| | - Phurpa Wangchuk
- Centre for Molecular Therapeutics, Australian Institute of Tropical Health and Medicine, James Cook University, Smithfield, QLD, 4878, Australia
| | - Anura P Jayasooriya
- Department of Basic Veterinary Sciences, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya, Sri Lanka
| | - R P V J Rajapakse
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya, Sri Lanka.
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22
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Burgos-Díaz C, Opazo-Navarrete M, Palacios JL, Verdugo L, Anguita-Barrales F, Bustamante M. Food-grade bioactive ingredient obtained from the Durvillaea incurvata brown seaweed: Antibacterial activity and antioxidant activity. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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23
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Figueroa V, Bunger A, Ortiz J, Aguilera JM. Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:3141-3156. [PMID: 36249348 PMCID: PMC9542477 DOI: 10.1007/s10811-022-02848-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
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Affiliation(s)
- Valentina Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Andrea Bunger
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Jaime Ortiz
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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24
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Wu G, Zhuang D, Chew KW, Ling TC, Khoo KS, Van Quyen D, Feng S, Show PL. Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196633. [PMID: 36235173 PMCID: PMC9572256 DOI: 10.3390/molecules27196633] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/28/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
Abstract
With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.
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Affiliation(s)
- Guowei Wu
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih 43500, Malaysia
| | - Dingling Zhuang
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Kit Wayne Chew
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
- Correspondence: (K.W.C.); (S.F.); (P.L.S.)
| | - Tau Chuan Ling
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Kuan Shiong Khoo
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan 32003, Taiwan
| | - Dong Van Quyen
- Institute of Biotechnology, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam
- Vietnam Academy of Science and Technology, University of Science and Technology of Hanoi, Hanoi 100803, Vietnam
| | - Shuying Feng
- Medical College, Henan University of Chinese Medicine, Zhengzhou 450046, China
- Correspondence: (K.W.C.); (S.F.); (P.L.S.)
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih 43500, Malaysia
- Department of Sustainable Engineering, Saveetha School of Engineering, SIMATS, Chennai 602105, India
- Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
- Correspondence: (K.W.C.); (S.F.); (P.L.S.)
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25
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Reynolds D, Caminiti J, Edmundson S, Gao S, Wick M, Huesemann M. Seaweed proteins are nutritionally valuable components in the human diet. Am J Clin Nutr 2022; 116:855-861. [PMID: 35820048 DOI: 10.1093/ajcn/nqac190] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 04/04/2022] [Accepted: 07/05/2022] [Indexed: 01/26/2023] Open
Abstract
The global population is expected to reach 11 billion people by the year 2100 and will require sustainable sources of dietary protein. Most dietary protein originates from animal and terrestrial plant agriculture, which leads to deforestation, water pollution, and greenhouse gas emissions. Discovering alternative protein sources that are nutritionally adequate for the human diet without harmful environmental effects is imperative. Seaweeds are a promising option as they produce abundant protein with a low carbon footprint. Experimental evidence shows that seaweeds contain high concentrations of the essential amino acids (EAAs) necessary for human consumption, but seaweeds have yet to be evaluated with standardized metrics to compare their nutritional value to other protein sources. In this technical note, independent literature describing the EAA content and protein digestibility of 3 commonly consumed species of seaweeds was evaluated alongside traditional protein sources using a novel hybrid protein quality (HPQ) metric. HPQ is derived from the protein digestibility-corrected amino acid score and digestibility indispensable amino acid score but includes modifications to address the lack of in vivo digestibility data for seaweeds. Seaweed proteins are similar in quality to common plant protein sources such as peas, soy, and tree nuts. Furthermore, seaweed proteins from different species have complementary EAA profiles and can be mixed to form protein blends that are nutritionally on par with animal products such as milk and whey. Thus, seaweeds may be viable protein sources with a reduced footprint that provide beneficial ecosystem services.
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Affiliation(s)
- Daman Reynolds
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
| | - Jeff Caminiti
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Scott Edmundson
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
| | - Song Gao
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
| | - Macdonald Wick
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA.,Department of Animal Sciences, The Ohio State University, Columbus, OH, USA
| | - Michael Huesemann
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
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26
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Sultana F, Wahab MA, Nahiduzzaman M, Mohiuddin M, Iqbal MZ, Shakil A, Mamun AA, Khan MSR, Wong L, Asaduzzaman M. Seaweed farming for food and nutritional security, climate change mitigation and adaptation, and women empowerment: A review. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2022.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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27
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A Review on Nutrients, Phytochemicals, and Health Benefits of Green Seaweed, Caulerpa lentillifera. Foods 2022; 11:foods11182832. [PMID: 36140958 PMCID: PMC9498133 DOI: 10.3390/foods11182832] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/27/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have reported that C. lentillifera is rich in polyunsaturated fatty acids, minerals, vitamins, and bioactive compounds that contribute many health benefits. On the other hand, there is currently hardly any article dedicated specifically to C. lentillifera regarding nutritional composition and recent advancements in its potential health benefits. Hence, this study will summarise the findings on the nutritional content of C. lentillifera and compile recently discovered beneficial properties throughout the past decade. From the data compiled in this review paper, it can be concluded that the nutrient and phytochemical profile of C. lentillifera differs from one region to another depending on various external factors. As a result, this paper will offer researchers the groundwork to develop food products based on C. lentillifera. The authors of this paper are hopeful that a more systematic review could be done in the future as currently, existing data is still scarce.
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28
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Véliz K, Toledo P, Araya M, Fernanda Gómez M, Villalobos V, Tala F. Chemical composition and heavy metal content of Chilean seaweeds: potential applications of seaweed meal as food and feed ingredients. Food Chem 2022; 398:133866. [DOI: 10.1016/j.foodchem.2022.133866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022]
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29
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Piotrowicz Z, Tabisz Ł, Łęska B, Messyasz B, Pankiewicz R. Comparison of the Antioxidant Properties of Green Macroalgae from Diverse European Water Habitats by Use of Several Semi-Quantitative Assays. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123812. [PMID: 35744937 PMCID: PMC9227508 DOI: 10.3390/molecules27123812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 12/03/2022]
Abstract
Nowadays, algae are becoming more and more popular as a food group rich in nutrients, cosmetic raw materials full of antioxidants or valuable dietary supplements. They are of interest for the industry because they are found almost all over the world, in all climatic zones, both in fresh and salt waters. The aim of this study was to take a broad look at green algae (Chlorophyta) and to show how large the variability of the content of active compounds may depend on the species and the place and time of sample collection. Particular attention was paid to compounds with antioxidant activity, whose simplified profiles were created on the basis of complementary, semi-quantitative methods. Additionally, time-yield extraction optimizations were performed. Three different specimens of Ulva lactuca were compared: from the coastal zone of the Baltic Sea, from the open Baltic Sea area around Bornholm and Ulva spiralis (Ulva lactuca polymorph) from the Atlantic Ocean. The studied algae of the Cladophora genera were three different species of freshwater algae from various habitats: a lake (Cladophora glomerata), a river (Cladophora rivularis) and aquarium farming (Cladophora aegagropila, syn. Aegagropila linnaei). The content of antioxidants and the extraction efficiency varied significantly depending on the species.
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Affiliation(s)
- Zuzanna Piotrowicz
- Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (Z.P.); (Ł.T.); (B.Ł.)
| | - Łukasz Tabisz
- Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (Z.P.); (Ł.T.); (B.Ł.)
| | - Bogusława Łęska
- Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (Z.P.); (Ł.T.); (B.Ł.)
| | - Beata Messyasz
- Department of Hydrobiology, Faculty of Biology, Adam Mickiewicz University, Uniwersytetu Poznańskiego 6, 61-614 Poznań, Poland;
| | - Radosław Pankiewicz
- Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (Z.P.); (Ł.T.); (B.Ł.)
- Correspondence:
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30
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Quiñones J, Díaz R, Beltrán JF, Velazquez L, Cancino D, Muñoz E, Dantagnan P, Hernández A, Sepúlveda N, Farías JG. Analysis of Muscle Lipidome in Juvenile Rainbow Trout Fed Rapeseed Oil and Cochayuyo Meal. Biomolecules 2022; 12:biom12060805. [PMID: 35740930 PMCID: PMC9221170 DOI: 10.3390/biom12060805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/20/2022] [Accepted: 05/26/2022] [Indexed: 02/06/2023] Open
Abstract
This study aimed to analyze the effects on the lipidome of juvenile Oncorhynchus mykiss muscle fed 90% Brassica napus “rapeseed” oil and different amounts of Durvillaea antarctica “Cochayuyo” meal (1.5, 3 and 6%) as a replacement for cellulose. The analysis allowed for the identification of 329 lipids, mainly represented by phospholipids and fatty esters. The inclusion of Brassica napus oil significantly increased the levels of C18:2 species and fatty esters of hydroxylated fatty acids, which could play a bioactive role in human health. One of the most abundant lipids in all fillets was Phosphatidylcholine 33:6, which, according to the literature, could be considered a biomarker for the identification of Oncorhynchus mykiss. In all experimental diets, the species Phosphatidylethanolamine 15:1-18:24 showed four-fold higher levels than the control; increments of n-3- and n-6-rich phospholipids were also observed. Diets containing Durvillaea antarctica meal did not generate more significant variation in fish muscle phospholipids relative to the muscle of the rapeseed-oil-only group. These lipid species consist of medium- and long-chain fatty acids with different degrees of unsaturation. Still, it appears that the rapeseed oil masks the lipid contribution of the meal, possibly due to the low levels of total lipids in the macroalgae.
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Affiliation(s)
- John Quiñones
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile
| | - Rommy Díaz
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile
| | - Jorge F Beltrán
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4780000, Chile
| | - Lidiana Velazquez
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - David Cancino
- Escuela de Medicina Veterinaria, Facultad de Ciencias, Universidad Mayor, Temuco 4780000, Chile
| | - Erwin Muñoz
- Programa de Doctorado en Ciencias Mención Biología Celular y Molecular Aplicada, Universidad de La Frontera, Temuco 4780000, Chile
| | - Patricio Dantagnan
- Núcleo de Investigación de Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
| | - Adrián Hernández
- Núcleo de Investigación de Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
| | - Néstor Sepúlveda
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile
- Centro de Tecnología e Innovación de la Carne, Universidad de La Frontera, Temuco 4780000, Chile
| | - Jorge G Farías
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4780000, Chile
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31
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El-Beltagi HS, Mohamed AA, Mohamed HI, Ramadan KMA, Barqawi AA, Mansour AT. Phytochemical and Potential Properties of Seaweeds and Their Recent Applications: A Review. Mar Drugs 2022; 20:md20060342. [PMID: 35736145 PMCID: PMC9227187 DOI: 10.3390/md20060342] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 02/06/2023] Open
Abstract
Since ancient times, seaweeds have been employed as source of highly bioactive secondary metabolites that could act as key medicinal components. Furthermore, research into the biological activity of certain seaweed compounds has progressed significantly, with an emphasis on their composition and application for human and animal nutrition. Seaweeds have many uses: they are consumed as fodder, and have been used in medicines, cosmetics, energy, fertilizers, and industrial agar and alginate biosynthesis. The beneficial effects of seaweed are mostly due to the presence of minerals, vitamins, phenols, polysaccharides, and sterols, as well as several other bioactive compounds. These compounds seem to have antioxidant, anti-inflammatory, anti-cancer, antimicrobial, and anti-diabetic activities. Recent advances and limitations for seaweed bioactive as a nutraceutical in terms of bioavailability are explored in order to better comprehend their therapeutic development. To further understand the mechanism of action of seaweed chemicals, more research is needed as is an investigation into their potential usage in pharmaceutical companies and other applications, with the ultimate objective of developing sustainable and healthier products. The objective of this review is to collect information about the role of seaweeds on nutritional, pharmacological, industrial, and biochemical applications, as well as their impact on human health.
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Affiliation(s)
- Hossam S. El-Beltagi
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Biochemistry Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (A.A.M.); (H.I.M.)
| | - Amal A. Mohamed
- Chemistry Department, Al-Leith University College, Umm Al-Qura University, Makkah 24831, Saudi Arabia;
- Plant Biochemistry Department, National Research Centre, Cairo 12622, Egypt
- Correspondence: (H.S.E.-B.); (A.A.M.); (H.I.M.)
| | - Heba I. Mohamed
- Biological and Geological Science Department, Faculty of Education, Ain Shams University, Cairo 11757, Egypt
- Correspondence: (H.S.E.-B.); (A.A.M.); (H.I.M.)
| | - Khaled M. A. Ramadan
- Central Laboratories, Department of Chemistry, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
- Biochemistry Department, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt
| | - Aminah A. Barqawi
- Chemistry Department, Al-Leith University College, Umm Al-Qura University, Makkah 24831, Saudi Arabia;
| | - Abdallah Tageldein Mansour
- Animal and Fish Production Department, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
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32
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Sinurat E, Fransiska D, Utomo BSB, Subaryono, Nurhayati, Sihono. Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2077677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ellya Sinurat
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | - Dina Fransiska
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | | | - Subaryono
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | - Nurhayati
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | - Sihono
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
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33
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Biancacci C, Sanderson J, Evans B, Callahan D, Francis D, Skrzypczyk V, Cumming E, Bellgrove A. Nutritional composition and heavy metal profiling of Australian kelps cultured in proximity to salmon and mussel farms. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Selim ASM, Hasan MN, Rahman MA, Rahman MM, Islam MR, Bostami AR, Islam S, Tedeschi LO. Nutrient content and in vitro degradation study of some unconventional feed resources of Bangladesh. Heliyon 2022; 8:e09496. [PMID: 35647337 PMCID: PMC9131151 DOI: 10.1016/j.heliyon.2022.e09496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 01/08/2022] [Accepted: 05/14/2022] [Indexed: 12/02/2022] Open
Abstract
This study aimed to evaluate six unconventional feed resources of Bangladesh, including water hyacinth (Eichhornia crassipes), banana leaves (Musa paradisiaca), roadside grass (Stenotaphrum secundatum), bamboo leaves (Bambusa vulgaris Scrad), Seaweed (Hypnea sp.) and sugarcane bagasse (Saccharum griffithii). Evaluations were based on dry matter (DM), crude protein (CP), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), ether extract (EE), ash content, DM and OM digestibilities and fractional rate of degradation. Two conventional feeds, i.e., rice bran and german grass, were used as the positive control. Samples (400 mg) were incubated with rumen liquor in an in vitro fermentation chamber at 0, 6, 12, 24, 48, 72, and 96 h for the degradation kinetic studies. The CP contents of 10.13, 10.63, 10.21, and 8.49 % were found in seaweed, banana leaf, water hyacinth, and bamboo leaf, respectively. The NDF values ranged between 16.5 and 75.6% and ADF varied from 9.7 to 58.8% in this study. The highest value of NDF (75.6%) and ADF (58.8%) were found in sugar cane bagasse and the lowest value of NDF (16.5%) and ADF (9.7%) were as observed in seaweed. However, higher DM degradation (33.5–42.8%) was found in seaweed during the incubation periods of 24–96 h. A significant (P < 0.05) increased of OM degradation (44.9%) compared to other feed resources was also observed in seaweed at 96 h of in vitro incubation. Water hyacinth, banana leaves, german grass, and sugarcane bagasse had greater DM digestibility (32.9–36.3%) compared to roadside grass, bamboo leaves, and rice bran (24.8–29.1%). The higher total OM digestibility of seaweed found (>44.9%) can be associated with the presence of large quantities of fraction b (>39.2 %), resulting in moderate amounts of undegradable fraction (U) (57.2 %). This study provides a comparative estimate of ruminal DM and OM degradation characteristics for seaweed and some other unconventional feed resources, which might be helpful for their inclusion in the diet according to the ruminally undegraded to degraded DM and OM intake ratio.
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Affiliation(s)
- Abu Sadeque Md Selim
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
- Corresponding author.
| | - Md. Nazimul Hasan
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
| | - Md. Abdur Rahman
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
| | | | - Md. Rashidul Islam
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
- Corresponding author.
| | - A.B.M. Rubayet Bostami
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
| | - Shilpi Islam
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
| | - Luis Orlindo Tedeschi
- Department of Animal Science, Texas A & M University, College Station 77843-2471, TX, USA
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Mandalka A, Cavalcanti MILG, Harb TB, Toyota Fujii M, Eisner P, Schweiggert-Weisz U, Chow F. Nutritional Composition of Beach-Cast Marine Algae from the Brazilian Coast: Added Value for Algal Biomass Considered as Waste. Foods 2022; 11:foods11091201. [PMID: 35563924 PMCID: PMC9099717 DOI: 10.3390/foods11091201] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 02/06/2023] Open
Abstract
In some coastal areas, large quantities of beach-cast macroalgae can accumulate and are usually considered waste and disposed of. However, due to their biofunctional and nutritional properties, they have great potential as a new source of raw materials. Increasing population growth has made the search for alternative raw materials with valuable nutritional properties urgent; here, beach-cast macroalgae could provide great potential. Our research goal was to characterize the nutritional profile of 12 beach-cast seaweed species from the Brazilian coast to assess their potential valorization. A considerable number of nutritional compounds was observed, such as ash (6.5–59.3%), total dietary fibers (22.1–65.8%), proteins (5.1–21.5%), and carbohydrates (31.4–81.0%), with an expressive abundance of minerals, free amino acids, and fatty acids. Spatoglossum schroederi and Alsidium seaforthii showed protein contents of 21.5 ± 0.2%, 19.7 ± 0.1%, and high amounts of total dietary fiber of 59.2 ± 0.4%, 61.7 ± 4.9%, respectively. The overall profile suggests that beach-cast seaweeds are suitable for nutritional and other bioeconomical purposes, to which different species with different characteristics contribute. Contamination of these seaweeds with unwanted toxic compounds like micropollutants was not studied. However, this must be considered before they are used for human consumption.
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Affiliation(s)
- Andrea Mandalka
- ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany;
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Correspondence: (A.M.); (F.C.)
| | | | - Talissa Barroco Harb
- Institute of Bioscience, University of São Paulo, Rua do Matão 321, São Paulo 05508-090, Brazil;
| | - Mutue Toyota Fujii
- Instituto de Botânica, Av. Miguel Estéfano 3687, São Paulo 04301-902, Brazil; (M.I.L.G.C.); (M.T.F.)
| | - Peter Eisner
- ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany;
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Faculty of Technology and Engineering, Steinbeis-Hochschule, George-Bähr-Str. 8, 01069 Dresden, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Institute for Nutritional and Food Sciences, University of Bonn, 53115 Bonn, Germany
| | - Fungyi Chow
- Institute of Bioscience, University of São Paulo, Rua do Matão 321, São Paulo 05508-090, Brazil;
- Correspondence: (A.M.); (F.C.)
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Wang XJ, Luo Q, Li T, Meng PH, Pu YT, Liu JX, Zhang J, Liu H, Tan GF, Xiong AS. Origin, evolution, breeding, and omics of Apiaceae: a family of vegetables and medicinal plants. HORTICULTURE RESEARCH 2022; 9:uhac076. [PMID: 38239769 PMCID: PMC10795576 DOI: 10.1093/hr/uhac076] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 03/17/2022] [Indexed: 01/22/2024]
Abstract
Many of the world's most important vegetables and medicinal crops, including carrot, celery, coriander, fennel, and cumin, belong to the Apiaceae family. In this review, we summarize the complex origins of Apiaceae and the current state of research on the family, including traditional and molecular breeding practices, bioactive compounds, medicinal applications, nanotechnology, and omics research. Numerous molecular markers, regulatory factors, and functional genes have been discovered, studied, and applied to improve vegetable and medicinal crops in Apiaceae. In addition, current trends in Apiaceae application and research are also briefly described, including mining new functional genes and metabolites using omics research, identifying new genetic variants associated with important agronomic traits by population genetics analysis and GWAS, applying genetic transformation, the CRISPR-Cas9 gene editing system, and nanotechnology. This review provides a reference for basic and applied research on Apiaceae vegetable and medicinal plants.
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Affiliation(s)
- Xiao-Jing Wang
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guizhou 550025, China
| | - Qing Luo
- Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guizhou 550006, China
| | - Tong Li
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Ping-Hong Meng
- Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guizhou 550006, China
| | - Yu-Ting Pu
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guizhou 550025, China
| | - Jie-Xia Liu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- College of Agronomy, Jilin Agricultural University, Changchun 210095, China
| | - Hui Liu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guo-Fei Tan
- Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guizhou 550006, China
| | - Ai-Sheng Xiong
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
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Bayomy HM. Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia. Saudi J Biol Sci 2022; 29:2355-2362. [PMID: 35531159 PMCID: PMC9073029 DOI: 10.1016/j.sjbs.2021.12.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/23/2021] [Accepted: 12/04/2021] [Indexed: 11/28/2022] Open
Abstract
The increasing demand for healthy, natural, and sustainable food led scientists to take advantage of marine resources and promote interest in culinary and the use of algae that give a variety of colours, textures and flavours from the seaweed. However, few studies have been done on the effect of culinary treatments. Therefore, the aim of the present study is to evaluate the effect of the most popular culinary treatments (boiled, steamed and sous vide) on the physicochemical properties of Ulva lactuca. The treatments were applied at temperatures of 100 °C in the case of both boiling and steaming whereas 50 and 75 °C on sous vide culinary. Results illustrated that both the chemical composition and physical properties of Ulva lactuca greatly affected depending on the culinary method and time. The culinary processes produce an increase in water activity (0.962–0.989) with respect to the raw algae (0.952). All the applied culinary treatments showed an increase in the content of pH, chlorophylls and carotenoids compared to the raw algae, and the highest rise was after boiling for 5 min, although this effect decreases slightly at longer times of boiling. The same about ash, protein, fat, minerals (K, Ca, and Mg), and poly unsaturated fatty acids (PUFAs) boiling is a culinary method that greatly influences and on the contrary, sous vide culinary is a technique that respects and can even improve the nutritional value of raw algae.
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Affiliation(s)
- Hala Mahmoud Bayomy
- Food & Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt.,Nutrition and Food Science Department, Tabuk University, Saudi Arabia
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Wang M, Zhou J, Tavares J, Pinto CA, Saraiva JA, Prieto MA, Cao H, Xiao J, Simal-Gandara J, Barba FJ. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality. Crit Rev Food Sci Nutr 2022; 63:8357-8374. [PMID: 35357258 DOI: 10.1080/10408398.2022.2054939] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Meat constitutes one the main protein sources worldwide. However, ethical and health concerns have limited its consumption over the last years. To overcome this negative impact, new ingredients from natural sources are being applied to meat products to obtain healthier proteinaceous meat products. Algae is a good source of unsaturated fatty acids, proteins, essential amino acids, and vitamins, which can nutritionally enrich several foods. On this basis, algae have been applied to meat products as a functional ingredient to obtain healthier meat-based products. This paper mainly reviews the bioactive compounds in algae and their application in meat products. The bioactive ingredients present in algae can give meat products functional properties such as antioxidant, neuroprotective, antigenotoxic, resulting in healthier foods. At the same time, algae addition to foods can also contribute to delay microbial spoilage extending shelf-life. Additionally, other algae-based applications such as for packaging materials for meat products are being explored. However, consumers' acceptance for new products (particularly in Western countries), namely those containing algae, not only depends on their knowledge, but also on their eating habits. Therefore, it is necessary to further explore the nutritional properties of algae-containing meat products to overcome the gap between new meat products and traditional products, so that healthier algae-containing meat can occupy a significant place in the market.
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Affiliation(s)
- Min Wang
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
- Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Paterna, Valencia, Spain
| | - Jianjun Zhou
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
- Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Paterna, Valencia, Spain
| | - Jéssica Tavares
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
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Seaweeds as Ingredients to Lower Glycemic Potency of Cereal Foods Synergistically-A Perspective. Foods 2022; 11:foods11050714. [PMID: 35267347 PMCID: PMC8909722 DOI: 10.3390/foods11050714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 12/12/2022] Open
Abstract
Seaweeds are traditional food ingredients mainly in seaside regions. Modern food science and nutrition researchers have identified seaweed as a source of functional nutrients, such as dietary soluble and insoluble fibers, proteins, omega-3 fatty acids, prebiotic polysaccharides, polyphenols, and carotenoids. Owing to the rich nutrients, seaweeds and seaweed extract can be used as functional ingredients by modifying the nutrients composition to reduce the proportion of available carbohydrates, delaying the gastric emptying time and the absorption rate of glucose by increasing the digesta viscosity, and attenuating the digesting rate by blocking the activity of digestive enzymes. This review presents the concept of using seaweed as unconventional ingredients that can function synergistically to reduce the glycemic potency of cereal products.
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Promoting Effect of Soluble Polysaccharides Extracted from Ulva spp. on Zea mays L. Growth. Molecules 2022; 27:molecules27041394. [PMID: 35209184 PMCID: PMC8879857 DOI: 10.3390/molecules27041394] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/17/2022] Open
Abstract
Seaweeds can play a vital role in plant growth promotion. Two concentrations (5 and 10 mg/mL) of soluble polysaccharides extracted from the green macroalgae Ulva fasciata and Ulva lactuca were tested on Zea mays L. The carbohydrate and protein contents, and antioxidant activities (phenols, ascorbic, peroxidase, and catalase) were measured, as well as the protein banding patterns. The soluble polysaccharides at 5 mg/mL had the greatest effect on the base of all of the parameters. The highest effects of soluble polysaccharides on the Zea mays were 38.453, 96.76, 4, 835, 1.658, 7.462, and 38615.19, mg/mL for carbohydrates, proteins, phenol, µg ascorbic/mL, mg peroxidase/g dry tissue, and units/g tissue of catalase, respectively. The total number of protein bands (as determined by SDS PAGE) was not changed, but the density of the bands was correlated to the treatments. The highest band density and promoting effect were correlated to 5 mg/mL soluble polysaccharide treatments extracted from Ulva fasciata in Zea mays, which can be used as a biofertilizer.
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Abstract
Macroalgae Ulva lactuca, has been employed as a natural source for the production of extracts with potent bioactivity. The biochemical characterization showed that the macroalgae biomass contains a remarkable amount of the polysaccharide Ulvan (49.9 wt%) which is a valuable chemical compound well known for its benefits in human health. Four nontoxic solvents, water, ethyl acetate, ethanol, and an ethanol/water mixture (70:30 v/v) were examined for their recovery efficiency of total carotenoid and phenolic contents. Experimental results showed that the aqueous mixture of ethanol was the most efficient solvent in the recovery of bioactive compounds with extraction yield of 10–15% dw. The effect of extraction parameters, namely time, temperature, and the ratio of biomass to solvent, on the carotenoid and phenolic compounds’ content, antioxidant activity, and extraction yield, was investigated, using the ethanol/water mixture as a solvent. The extract obtained under 60 °C, 3 h of extraction time and 1:10 biomass to solvent mass ratio showed the highest antioxidant activity. This extract maintained its antioxidant capacity almost stable for five days of storage under cool and dark conditions. Finally, specific phenolic and carotenoid compounds in the U. lactuca extracts were identified using the High-Performance Liquid Chromatography (HPLC) technique.
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A Comparative Study of the Fatty Acids and Monosaccharides of Wild and Cultivated Ulva sp. JOURNAL OF MARINE SCIENCE AND ENGINEERING 2022. [DOI: 10.3390/jmse10020233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
There is a need to find new possible raw food sources with interesting nutritional values. One of the most unexploited sources are seaweeds. Thus, Ulva sp. is a green edible seaweed that shows a high growth rate in nature and can support drastic abiotic changes, such as temperature and salinity. This work aims to determine the main nutritional compounds, fatty acids (FAs) and monosaccharides profiles of Ulva sp. (collected from Mondego estuary, Portugal), to identify the potential of this seaweed as a food source. The present study also highlights the potential of controlled and semi-controlled cultivation systems in Ulva sp. profiles. The results showed that the controlled cultivation systems had higher essential FA and monosaccharide content than the semi-controlled cultivation systems. However, they are in some cases identical to wild individuals of Ulva sp., supporting that cultivation of Ulva sp. can be a key for food safety. It is crucial to control the associated risks of contamination that can occur in wild specimens.
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Cerezo IM, Fumanal M, Tapia-Paniagua ST, Bautista R, Anguís V, Fernández-Díaz C, Alarcón FJ, Moriñigo MA, Balebona MC. Solea senegalensis Bacterial Intestinal Microbiota Is Affected by Low Dietary Inclusion of Ulva ohnoi. Front Microbiol 2022; 12:801744. [PMID: 35211100 PMCID: PMC8861459 DOI: 10.3389/fmicb.2021.801744] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 12/20/2021] [Indexed: 12/11/2022] Open
Abstract
The inclusion of macroalgae in the diets of farmed fish offers the opportunity for an added-value dietary ingredient to the nutraceutical feed. The composition of algae varies greatly among species. Several Ulva species have been considered in aquafeed formulations for different farmed fish, and Ulva ohnoi is being applied recently. However, the effects of seaweed dietary inclusion on the host must be evaluated. Considering the important role of the host intestinal microbiota, the potential effects of U. ohnoi dietary inclusion need to be studied. In this study, the characterization of the intestinal microbiome of Solea senegalensis, a flatfish with high potential for aquaculture in South Europe, receiving U. ohnoi (5%)-supplemented diet for 90 days has been carried out. In addition, the functional profiles of bacterial communities have been determined by using PICRUSt, a computational approach to predict the functional composition of a metagenome by using marker gene data and a database of reference genomes. The results show that long-term dietary administration of U. ohnoi (5%)-supplemented feed modulates S. senegalensis intestinal microbiota, especially in the posterior intestinal section. Increased relative abundance of Vibrio jointly with decreased Stenotrophomonas genus has been detected in fish receiving Ulva diet compared to control-fed fish. The influence of the diet on the intestinal functionality of S. senegalensis has been studied for the first time. Changes in bacterial composition were accompanied by differences in predicted microbiota functionality. Increased abundance of predicted genes involved in xenobiotic biodegradation and metabolism were observed in the microbiota when U. ohnoi diet was used. On the contrary, predicted percentages of genes associated to penicillin and cephalosporin biosynthesis as well as beta-lactam resistance were reduced after feeding with Ulva diet.
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Affiliation(s)
- Isabel M. Cerezo
- Departamento de Microbiología, Facultad de Ciencias, Ceimar-Universidad de Málaga, Málaga, Spain
- Unidad de Bioinformática – SCBI, Universidad de Málaga, Málaga, Spain
| | - Milena Fumanal
- Departamento de Microbiología, Facultad de Ciencias, Ceimar-Universidad de Málaga, Málaga, Spain
| | | | - Rocio Bautista
- Unidad de Bioinformática – SCBI, Universidad de Málaga, Málaga, Spain
| | | | | | | | - Miguel A. Moriñigo
- Departamento de Microbiología, Facultad de Ciencias, Ceimar-Universidad de Málaga, Málaga, Spain
| | - M. Carmen Balebona
- Departamento de Microbiología, Facultad de Ciencias, Ceimar-Universidad de Málaga, Málaga, Spain
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Bizzaro G, Vatland AK, Pampanin DM. The One-Health approach in seaweed food production. ENVIRONMENT INTERNATIONAL 2022; 158:106948. [PMID: 34695653 DOI: 10.1016/j.envint.2021.106948] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 10/16/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Seaweeds are rich in macronutrients, micronutrients, and bioactive components and have great potential as sustainable resources in terms of both production and consumption of a desirable food. Still, the seaweed aquaculture industry's rapid growth points out challenges that need to be taken into consideration when assessing environmental integrity, animal, and human health. In this review, the seaweed aquaculture's potential impact on the wildlife and human welfare and the environmental integrity has been evaluated using the One Health approach, a principle in which human, animal, and environmental health outcomes are considered as strictly connected. This is the first effort to implement the One Health concept into the seaweed cultivation assessment, and it is meant to give new perspectives for the growth of this industry.
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Affiliation(s)
- Gianluca Bizzaro
- Department of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway; Kvitsøy Seaweed AS, Langøyveien 8, NO-4180 Kvitsøy, Norway.
| | - Ann Kristin Vatland
- Department of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway; Kvitsøy Seaweed AS, Langøyveien 8, NO-4180 Kvitsøy, Norway
| | - Daniela M Pampanin
- Department of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway
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Zahra Zarei Jeliani, Pirian K, Sohrabipour J, Sorahinobar M, Soltani M, Sourinejad I, Yousefzadi M. Assessment of Fatty Acid and Amino Acid Composition of Macroalgae from the Persian Gulf to Characterize their Suitability for Nutritional Supplements. BIOL BULL+ 2021. [DOI: 10.1134/s1062359021130033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Zarei Jeliani Z, Yousefzadi M, Kokabi M, Sorahinobar M, Sourinejad I, Malik S. Assessment of Biochemical Constituents and Nutritional Aspects in Gracilariopsis persica and Hypnea flagelliformis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2010850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zahra Zarei Jeliani
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | | | - Maryam Kokabi
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | - Mona Sorahinobar
- Department of Plant Sciences, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - Iman Sourinejad
- Department of Fisheries, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | - Sonia Malik
- Graduate Program in Health Sciences, Federal University of Maranhão, São Luís, MA, Brazil
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Min BR, Parker D, Brauer D, Waldrip H, Lockard C, Hales K, Akbay A, Augyte S. The role of seaweed as a potential dietary supplementation for enteric methane mitigation in ruminants: Challenges and opportunities. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2021; 7:1371-1387. [PMID: 34786510 PMCID: PMC8581222 DOI: 10.1016/j.aninu.2021.10.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 09/30/2021] [Accepted: 10/04/2021] [Indexed: 11/29/2022]
Abstract
Seaweeds are macroalgae, which can be of many different morphologies, sizes, colors, and chemical profiles. They include brown, red, and green seaweeds. Brown seaweeds have been more investigated and exploited in comparison to other seaweed types for their use in animal feeding studies due to their large sizes and ease of harvesting. Recent in vitro and in vivo studies suggest that plant secondary compound-containing seaweeds (e.g., halogenated compounds, phlorotannins, etc.) have the potential to mitigate enteric methane (CH4) emissions from ruminants when added to the diets of beef and dairy cattle. Red seaweeds including Asparagopsis spp. are rich in crude protein and halogenated compounds compared to brown and green seaweeds. When halogenated-containing red seaweeds are used as the active ingredient in ruminant diets, bromoform concentration can be used as an indicator of anti-methanogenic properties. Phlorotannin-containing brown seaweed has also the potential to decrease CH4 production. However, numerous studies examined the possible anti-methanogenic effects of marine seaweeds with inconsistent results. This work reviews existing data associated with seaweeds and in vitro and in vivo rumen fermentation, animal performance, and enteric CH4 emissions in ruminants. Increased understanding of the seaweed supplementation related to rumen fermentation and its effect on animal performance and CH4 emissions in ruminants may lead to novel strategies aimed at reducing greenhouse gas emissions while improving animal productivity.
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Affiliation(s)
- Byeng R. Min
- College of Agriculture, Environment and Nutrition Sciences, Tuskegee University, Tuskegee, AL 36088, USA
- United States Department of Agriculture (USDA), Agriculture Research Service (ARS), 2300 Experiment Station Dr., Bushland, TX 79012, USA
| | - David Parker
- United States Department of Agriculture (USDA), Agriculture Research Service (ARS), 2300 Experiment Station Dr., Bushland, TX 79012, USA
| | - David Brauer
- United States Department of Agriculture (USDA), Agriculture Research Service (ARS), 2300 Experiment Station Dr., Bushland, TX 79012, USA
| | - Heidi Waldrip
- United States Department of Agriculture (USDA), Agriculture Research Service (ARS), 2300 Experiment Station Dr., Bushland, TX 79012, USA
| | - Catherine Lockard
- United States Department of Agriculture (USDA), Agriculture Research Service (ARS), 2300 Experiment Station Dr., Bushland, TX 79012, USA
| | - Kristin Hales
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
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An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species. Foods 2021; 10:foods10112784. [PMID: 34829067 PMCID: PMC8625894 DOI: 10.3390/foods10112784] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/13/2022] Open
Abstract
Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p < 0.05) protein levels, whereas brown seaweeds possessed higher (p < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (p < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p < 0.05) WHC and SC properties. Dulse and nori had higher (p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.
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Valorization of the green seaweed Ulva rigida for production of fungal biomass protein using a hypercellulolytic terrestrial fungus. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102457] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Tolpeznikaite E, Ruzauskas M, Pilkaityte R, Bartkevics V, Zavistanaviciute P, Starkute V, Lele V, Zokaityte E, Mozuriene E, Ruibys R, Klupsaite D, Santini A, Bartkiene E. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108235] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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