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Ballance S, Rieder A, Arlov Ø, Knutsen SH. Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8897-8906. [PMID: 38962938 DOI: 10.1002/jsfa.13716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 06/12/2024] [Accepted: 06/13/2024] [Indexed: 07/05/2024]
Abstract
BACKGROUND The large amounts of iodine in brown seaweeds may contribute towards an adequate iodine intake, but also pose a food safety risk. In the current work we estimate the maximum amount of the cultivated brown seaweeds Saccharina latissima and Alaria esculenta (blanched and non-blanched) that can be added to white loaf-type wheat-bread so European consumers are protected against excessive chronic intakes. We use data for high-level consumers of bread with special ingredients added from the EFSA comprehensive European food consumption database to construct a conservative risk management model. We bake prototype seaweed bread and use the output from the model to assess exposure to iodine and trace metals. We also assess some bread quality parameters such as sensory characteristics, crumb firmness and specific volume. RESULTS The maximum level of iodine in bread that would mitigate the European consumer from excess intakes was 857 μg I kg-1 bread. Assuming a typical 60% wheat flour per kilogram of bread, a maximum amount of 11.3 g of dried blanched A. esculenta (115 mg I kg-1 dry weight) could be incorporated per kilogram of wheat flour into the bread recipe whilst for non-blanched S. latissima, which contained 3500 mg I kg-1 dry weight, only a minuscule 350 mg of seaweed was the limit. For prototype breads, seaweed addition had no significant impact on the specific volume and crumb firmness. Levels of cadmium and arsenic in the bread were also of low toxicological concern. CONCLUSION A maximum 1-2% brown seaweed of total flour weight could be added to bread to contribute towards European consumers' adequate iodine intake without overexposure. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Simon Ballance
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Anne Rieder
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | | | - Svein Halvor Knutsen
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
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Cebrián-Lloret V, Cartan-Moya S, Martínez-Sanz M, Gómez-Cortés P, Calvo MV, López-Rubio A, Martínez-Abad A. Characterization of the invasive macroalgae Rugulopteryx Okamurae for potential biomass valorisation. Food Chem 2024; 440:138241. [PMID: 38141439 DOI: 10.1016/j.foodchem.2023.138241] [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: 08/02/2023] [Revised: 11/15/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
This study aimed to examine the composition and properties of the invasive macroalgae R. okamurae and explore potential applications. The results showed that the seaweed biomass is mainly composed of structural carbohydrates, with alginate being the main constituent, accounting for 32 % of its total composition and with a mannuronic and guluronic acid ratio (M/G) ratio of 0.93. It also has a relatively high concentration of fucose, related to the presence of fucoidans that have important biological functions. Among the mineral contents, a high magnesium and calcium (7107 and 5504 mg/kg) concentration, and the presence of heavy metals above legislated thresholds, were notable. R. okamurae also contained a high lipid content of 17 %, mainly composed of saturated fatty acids, but with a significant fraction of n3 polyunsaturated fatty acids (18 %) resulting in a low n6/n3 ratio (0.31), that has health benefits. The protein content of R. okamurae was 12 %, with high-quality proteins, as essential amino acids (mainly leucine, phenylalanine and valine) constitute 32 % of the total amino acids. It also showed a high polyphenol content and outstanding antioxidant properties (106.88 mg TE/g). Based on these findings, R. okamurae has significant potential as a sustainable source of bioactive compounds that can add value to different sectors, including food, feed, pharmaceuticals and cosmetics.
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Affiliation(s)
- Vera Cebrián-Lloret
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Sara Cartan-Moya
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Marta Martínez-Sanz
- Department of Bioactivity and Food Analysis, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Pilar Gómez-Cortés
- Department of Bioactivity and Food Analysis, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - María Visitación Calvo
- Department of Bioactivity and Food Analysis, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, Paterna 46980, Valencia, Spain.
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Ivarsson E, Wall H, Boyner M, Cervin G, Pavia H, Wattrang E. Effects of algal supplementation in feed to broiler breeders on transfer of nutrients and antibodies to chicks and quality of hatchlings. Animal 2023; 17:101020. [PMID: 37988995 DOI: 10.1016/j.animal.2023.101020] [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: 06/13/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 11/23/2023] Open
Abstract
Breeder nutrition is an important factor for chick quality since the chick embryo relies on nutrients available in the egg for growth and development. In addition, the egg is providing the chick with important antibodies that are vital during the first weeks of life. Brown algae contains several bioactive compounds, and dietary supplementation with algal extracts have shown improved gut health and immune responses in both pigs and poultry. The aim of this study was to investigate if feeding the brown algae Saccharina latissima, intact or as an extract, to broiler breeders can affect breeder hens' antibody responses to vaccination, egg quality and transfer of antibodies and nutrients to the egg and thereby improve the quality of newly hatched chicks. Forty-five hens and nine roosters of the parent lines of the fast-growing broiler Ross 308 were included in the experiment where hens were 31 weeks at the start. The hens were housed individually and fed one of three dietary treatments for seven weeks; (a) control, (b) addition of 0.6% algal meal or (c) addition of 0.08% algal extract. The hens were given a booster vaccination against infectious bronchitis virus (IBV) 21 days after the start of experiment. During experimental days 32-42, hens were naturally mated every 5th day and hatching eggs were collected. A total of 255 chicks were hatched, and chick quality was assessed. Moreover, on chick day three, blood was collected from 48 focal chickens and total immunoglobulin Y levels and specific titres to IBV in serum were determined. The results showed that feeding the brown algae Saccharina latissima, intact or as an extract to broiler breeders did not affect egg production, egg quality, antibody responses to vaccination or transfer of antibodies from hen to chick. However, feeding intact algae significantly increased the levels of iodine and decreased the level of selenium in the eggs and resulted in a lower proportion of chicks with maximum quality score. Interestingly, algal feeding, both intact and as an extract, increased the abdominal fat pad in broiler breeders by about 17% without affecting BW. In conclusion, supplementation of broiler breeder diets with algal extract from Saccharina latissima, but not intact algal meal is a promising dietary strategy to increase the abdominal fat pad without causing any adverse effects on nutrient level in eggs or chick quality.
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Affiliation(s)
- E Ivarsson
- Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, P.O. 7024, SE 750 07 Uppsala, Sweden.
| | - H Wall
- Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, P.O. 7024, SE 750 07 Uppsala, Sweden
| | - M Boyner
- Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, P.O. 7024, SE 750 07 Uppsala, Sweden
| | - G Cervin
- Department of Marine Sciences, Tjärnö, University of Gothenburg, SE 452 96 Strömstad, Sweden
| | - H Pavia
- Department of Marine Sciences, Tjärnö, University of Gothenburg, SE 452 96 Strömstad, Sweden
| | - E Wattrang
- Department of Microbiology, National Veterinary Institute, SE 751 89 Uppsala, Sweden
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Yang M, Lai Y, Gan D, Liu Q, Wang Y, He X, An Y, Gao T. Possible molecular exploration of herbal pair Haizao-Kunbu in the treatment of Graves' disease by network pharmacology, molecular docking, and molecular dynamic analysis. Front Endocrinol (Lausanne) 2023; 14:1236549. [PMID: 37859983 PMCID: PMC10583570 DOI: 10.3389/fendo.2023.1236549] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 09/22/2023] [Indexed: 10/21/2023] Open
Abstract
Objective To promote the development and therapeutic application of new medications, it is crucial to conduct a thorough investigation into the mechanism by which the traditional Chinese herb pair of Haizao-Kunbu (HK) treats Graves' disease (GD). Materials and methods Chemical ingredients of HK, putative target genes, and GD-associated genes were retrieved from online public databases. Using Cytoscape 3.9.1, a compound-gene target network was established to explore the association between prosperous ingredients and targets. STRING, Gene Ontology, and Kyoto Encyclopedia of Genes and Genomes pathway analyses visualized core targets and disease pathways. Additionally, we conducted a refined analysis of the binding interactions between active ingredients and their respective targets. To visualize these findings, we employed precise molecular docking techniques. Furthermore, we carried out molecular dynamics simulations to gain insights into the formation of more tightly bound complexes. Results We found that there were nine key active ingredients in HK, which mainly acted on 21 targets. These targets primarily regulated several biological processes such as cell population proliferation, protein phosphorylation, and regulation of kinase activity, and acted on PI3K-AKT and MAPK pathways to treat GD. Analysis of the molecular interaction simulation under computer technology revealed that the key targets exhibited strong binding activity to active ingredients, and Fucosterol-AKT1 and Isofucosterol-AKT1 complexes were highly stable in humans. Conclusion This study demonstrates that HK exerts therapeutic effects on GD in a multi-component, multi-target, and multi-pathway manner by regulating cell proliferation, differentiation, inflammation, and immunomodulatory-related targets. This study provides a theoretical foundation for further investigation into GD.
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Affiliation(s)
- Mengfei Yang
- Graduate School, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
| | - Yiwen Lai
- Department of Endocrinology, The Affiliated Hospital of Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
| | - Di Gan
- Graduate School, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
| | - Qingyang Liu
- Department of Endocrinology, The Affiliated Hospital of Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
| | - Yingna Wang
- Department of Endocrinology, The Affiliated Hospital of Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
| | - Xinyong He
- Insititute of Laboratory Medicine, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
| | - Yi An
- Department of Obstetrics, The People’s Hospital of Liaoning, Shenyang, Liaoning, China
| | - Tianshu Gao
- Department of Endocrinology, The Affiliated Hospital of Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China
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Choudhary B, Khandwal D, Gupta NK, Patel J, Mishra A. Nutrient Composition, Physicobiochemical Analyses, Oxidative Stability and Antinutritional Assessment of Abundant Tropical Seaweeds from the Arabian Sea. PLANTS (BASEL, SWITZERLAND) 2023; 12:2302. [PMID: 37375927 DOI: 10.3390/plants12122302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/01/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023]
Abstract
Foods enriched with nutritional compounds and biological activities, especially antioxidants, are considered healthier for human and/or animal consumption. Seaweeds are rich sources of biologically active metabolites and are used as functional foods. In this study, proximate compositions, physicobiochemical characteristics and oil oxidative stability were analyzed for 15 abundant tropical seaweeds (four green-Acrosiphonia orientalis, Caulerpa scalpelliformis, Ulva fasciata, Ulva lactuca; six brown-Iyengaria stellata, Lobophora variegate, Padina boergesenii, Sargassum linearifolium, Spatoglossum asperum, Stoechospermum marginatum; and five red-Amphiroa anceps, Grateloupia indica, Halymenia porphyriformis, Scinaia carnosa, Solieria chordalis). All seaweeds were analyzed for the proximate composition, including moisture content, ash content, total sugar content, total proteins, total lipids, crude fiber, carotenoid content, total chlorophyll content, proline, iodine content, nitrogen-free extract, total phenolic content and total flavonoid content. Green seaweeds showed higher nutritional proximate composition, followed by brown and red seaweeds. Among the different seaweeds, Ulva, Caulerpa, Sargassum, Spatoglossum and Amphiroa showed high nutritional proximate composition compared to other seaweeds. High cation scavenging, free radical scavenging and total reducing activities were observed for Acrosiphonia, Caulerpa, Ulva, Sargassum, Spatoglossum and Iyengaria. It was also observed that 15 tropical seaweeds contained negligible amounts of antinutritional compounds, including tannic acid, phytic acid, saponins, alkaloids and terpenoids. Nutritionally, green and brown seaweeds provided higher sources of energy (150-300 calories per 100 g) compared to red seaweeds (80-165 calories per 100 g). Additionally, this study also confirmed that tropical seaweeds improved the oxidative stability of food oils and, therefore, might be recommended as natural antioxidant additives. The overall results confirm that tropical seaweeds are potential sources of nutrition and antioxidants and may be explored as functional food, dietary supplementation or animal feed. Additionally, they may also be explored as food supplements for fortifying food products, as food toppings or for garnishing and seasoning foods. However, a human or animal toxicity analysis is required before any conclusive recommendation for daily food or feed intake can be made.
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Affiliation(s)
- Babita Choudhary
- Division of Applied Phycology and Biotechnology, CSIR-Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Deepesh Khandwal
- Division of Applied Phycology and Biotechnology, CSIR-Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Nirmala Kumari Gupta
- Division of Applied Phycology and Biotechnology, CSIR-Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Jaykumar Patel
- Division of Applied Phycology and Biotechnology, CSIR-Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Avinash Mishra
- Division of Applied Phycology and Biotechnology, CSIR-Central Salt and Marine Chemicals Research Institute, G. B. Marg, Bhavnagar 364002, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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6
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Threshold values on environmental chemical contaminants in seafood in the European Economic Area. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108978] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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7
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Aasen IM, Sandbakken IS, Toldnes B, Roleda MY, Slizyte R. Enrichment of the protein content of the macroalgae Saccharina latissima and Palmaria palmata. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Garciarena IN, Poulsen M, Lindholm Bøgh K. Risk–benefit assessment of seaweed Allergenicity risk assessment of novel protein. EFSA J 2022; 20:e200414. [PMID: 35634551 PMCID: PMC9131616 DOI: 10.2903/j.efsa.2022.e200414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
As the world population rapidly grows, there is a clear need for alternative food sources, particularly for the provision of protein. Seaweed is one such alternative source of protein that requires greater investigation. In this context, a working programme within the European Food Risk Assessment (EU‐FORA) Fellowship Programme framework was developed at National Food Institute – Technical University of Denmark. This Programme is an initiative of the EFSA with the aim to build a European risk assessment community. The purpose of this technical report is to describe the activities in which the fellow was involved. As part of the Research Group for Risk–Benefit, the fellow performed a risk–benefit assessment of seaweed Palmaria palmata gaining an in‐depth expertise in all the steps. The health impact of Palmaria palmata consumption was estimated, considering its high nutritional value but also highlighting concerns towards some components. Simultaneous to the work on the risk–benefit, the fellow also worked within the Research Group for Food Allergy, specifically on the allergenicity risk assessment of a plant‐based novel protein (seaweed protein) using different laboratory assays. Seaweed protein digestibility was assessed, and its digestion products were characterised and assessed for immunogenicity. Finally, the fellow collaborated with the Research Group for Microbial Biotechnology and Biorefining in the development of a novel food (alfalfa protein) application dossier to be submitted to EFSA, gaining expertise in the risk assessment of a novel food. In conclusion, the present working programme, together with additional activities and training provided by different institutions, enabled the fellow to gain a broader perspective in food safety, particularly concerning seaweed, novel foods and the safety assessment of novel proteins.
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Affiliation(s)
| | - Morten Poulsen
- National Food Institute ‐ Technical University of Denmark Denmark
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Evaluation of the Biological Potential of Himanthalia elongata (L.) S.F.Gray and Eisenia bicyclis (Kjellman) Setchell Subcritical Water Extracts. Foods 2022; 11:foods11050746. [PMID: 35267379 PMCID: PMC8909621 DOI: 10.3390/foods11050746] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/25/2022] [Accepted: 03/01/2022] [Indexed: 02/06/2023] Open
Abstract
Neuroprotection is a need that remains unmet in treating chronic neurodegenerative disorders, despite decades of extensive research. To find new neuroprotective compounds, extracts of Himanthalia elongata (L.) S.F.Gray and of Eisenia bicyclis (Kjellman) Setchell were obtained through subcritical water extraction applying a four-step temperature gradient. The fractions obtained were screened against brain enzymes involved in neurodegenerative etiology, namely in Alzheimer’s and Parkinson’s diseases, and against reactive oxygen and nitrogen species, all contributing factors to the progression of neurodegeneration. Results showed no significant enzyme inhibition but strong radical scavenging activities, particularly in the fourth fraction, extracted at the highest temperature (250 °C), highlighting their ability to retard oxidative and nitrosative stresses. At higher temperatures, fractions were composed of phenolic compounds and Maillard reaction products, a combination that contributed to their antioxidant activity and, consequently, their neuroprotective properties. All fractions were evaluated for the presence of iodine, 14 organochlorine and 7 organophosphorus pesticides, and pharmaceuticals used in Alzheimer’s and Parkinson’s diseases (14), psychiatric drugs (8), and metabolites (8). The fractions studied did not present any of the screened contaminants, and only fraction 1 of E. bicyclis should be used with caution due to iodine content.
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Blikra MJ, Henjum S, Aakre I. Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:1517-1536. [PMID: 35233943 DOI: 10.1111/1541-4337.12918] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 11/29/2022]
Abstract
Brown algae are becoming increasingly popular as a food source and dietary supplement in Europe and other Western countries. As they are highly rich in iodine, they represent a potential new dietary iodine source. Iodine deficiency has been re-emerging in Europe, and it is important to ensure adequate intake through one's diet. However, macroalgae, and especially brown algae, may contain very high amounts of iodine, and both iodine deficiency and excessive iodine may increase the risk of negative health effects. The iodine content of algae or foods containing algae is currently not regulated in the European Union. The aim of this paper is to review the literature to determine the chemical species of iodine in brown algae, the loss of iodine during processing, and the bioavailability and bioaccessibility of iodine. A systematic search of the literature was performed in April 2021, via the databases Web of Science and PubMed. The review includes studies of iodine in brown macroalgae in relation to bioavailability, bioaccessibility, processing and speciation. A meta-analysis was conducted in relation to the following topics: (i) the correlation between total iodine and iodide (I- ) content in brown algae; (ii) the correlation between the loss of iodine during processing and the I- content; and (iii) the correlation between bioavailability and the I- content. The bioavailability of iodine from brown algae was generally high, with in vivo bioavailability ranging from 31% to 90%. The in vitro bioavailability of iodine (2%-28%) was systematically lower than in vivo bioavailability (31%-90%), indicating an inadequate in vitro methodology. Processing may reduce the iodine content of brown algae, and a higher I- content was positively correlated with increased iodine loss during processing. Although processing strategies may reduce the iodine content of brown algae significantly, the iodine content may still be high after processing. These findings may be used in food safety evaluations of brown algae as well as in the development of macroalgae-containing foods with iodine contents suitable for human consumption. Further research on processing techniques to reduce the iodine content in brown macroalgae are warranted.
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Affiliation(s)
| | - Sigrun Henjum
- Department of Nursing and Health Promotion, Oslo Metropolitan University (OsloMet), Oslo, Norway
| | - Inger Aakre
- Department of Seafood and Nutrition, Institute of Marine Research, Bergen, Norway
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Lomartire S, Gonçalves AMM. An Overview of Potential Seaweed-Derived Bioactive Compounds for Pharmaceutical Applications. Mar Drugs 2022; 20:141. [PMID: 35200670 PMCID: PMC8875101 DOI: 10.3390/md20020141] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 02/06/2023] Open
Abstract
Nowadays, seaweeds are widely involved in biotechnological applications. Due to the variety of bioactive compounds in their composition, species of phylum Ochrophyta, class Phaeophyceae, phylum Rhodophyta and Chlorophyta are valuable for the food, cosmetic, pharmaceutical and nutraceutical industries. Seaweeds have been consumed as whole food since ancient times and used to treat several diseases, even though the mechanisms of action were unknown. During the last decades, research has demonstrated that those unique compounds express beneficial properties for human health. Each compound has peculiar properties (e.g., antioxidant, antimicrobial, antiviral activities, etc.) that can be exploited to enhance human health. Seaweed's extracted polysaccharides are already involved in the pharmaceutical industry, with the aim of replacing synthetic compounds with components of natural origin. This review aims at a better understanding of the recent uses of algae in drug development, with the scope of replacing synthetic compounds and the multiple biotechnological applications that make up seaweed's potential in industrial companies. Further research is needed to better understand the mechanisms of action of seaweed's compounds and to embrace the use of seaweeds in pharmaceutical companies and other applications, with the final scope being to produce sustainable and healthier products.
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Affiliation(s)
- Silvia Lomartire
- University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal;
| | - Ana M. M. Gonçalves
- University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal;
- Department of Biology, CESAM—Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
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12
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Fernando IPS, Lee W, Ahn G. Marine algal flavonoids and phlorotannins; an intriguing frontier of biofunctional secondary metabolites. Crit Rev Biotechnol 2022; 42:23-45. [PMID: 34016003 DOI: 10.1080/07388551.2021.1922351] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 12/14/2020] [Accepted: 02/17/2021] [Indexed: 10/21/2022]
Abstract
Algae are the oldest representatives of the plant world with reserves exceeding hundreds of millions of tons in the world's oceans. Currently, a growing interest is placed toward the use of algae as feedstocks for obtaining numerous natural products. Algae are a rich source of polyphenols that possess intriguing structural diversity. Among the algal polyphenols, phlorotannins, which are unique to brown seaweeds, and have immense value as potent modulators of biochemical processes linked to chronic diseases. In algae, flavonoids remain under-explored compared to other categories of polyphenols. Both phlorotannins and flavonoids are inclusive of compounds indicating a wide structural diversity. The present paper reviews the literature on the ecological significance, biosynthesis, structural diversity, and bioactivity of seaweed phlorotannins and flavonoids. The potential implementation of these chemical entities in functional foods, cosmeceuticals, medicaments, and as templates in drug design are described in detail, and perspectives are provided to tackle what are perceived to be the most momentous challenges related to the utilization of phlorotannins and flavonoids. Moving beyond: industrial biotechnology applications, metabolic engineering, total synthesis, biomimetic synthesis, and chemical derivatization of phlorotannins and flavonoids could broaden the research perspectives contributing to the health and economic up-gradation.
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Affiliation(s)
| | - WonWoo Lee
- Honam National Institute of Biological Resources, 99, Gohadoan-gil, Mokpo-si, Jeollanam-do, Korea
| | - Ginnae Ahn
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu, Republic of Korea
- Department of Food Technology and Nutrition, Chonnam National University, Yeosu, Republic of Korea
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13
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Sun N, Sun B, Li C, Zhang J, Yang W. Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nan Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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14
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Exploring UK consumers' intake, perceptions, and awareness of seaweed. Proc Nutr Soc 2022. [DOI: 10.1017/s0029665122002130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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15
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Blikra MJ, Altintzoglou T, Løvdal T, Rognså G, Skipnes D, Skåra T, Sivertsvik M, Noriega Fernández E. Seaweed products for the future: Using current tools to develop a sustainable food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Chauton MS, Forbord S, Mäkinen S, Sarno A, Slizyte R, Mozuraityte R, Standal IB, Skjermo J. Sustainable resource production for manufacturing bioactives from micro- and macroalgae: Examples from harvesting and cultivation in the Nordic region. PHYSIOLOGIA PLANTARUM 2021; 173:495-506. [PMID: 33751623 DOI: 10.1111/ppl.13391] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 02/17/2021] [Accepted: 03/05/2021] [Indexed: 06/12/2023]
Abstract
Micro- and macroalgae are a great and important source of raw material for manufacturing of bioactives and ingredients for food, feed, cosmetics, or pharmaceuticals. Macroalgae (or seaweeds) have been harvested locally from wild stocks in smaller volumes for a long time, and a production chain based on cultivated seaweed for the harvest of considerably larger amounts is in progress for several species. Microalgae and cyanobacteria such as Spirulina have been produced in "backyard ponds" for use in food and feed also for a long time, and now we see the establishment of large production plants to control the cultivation process and increase the production yields. There is also a shift from harvesting or cultivation centered in warmer, sunnier areas to increasing exploitation of natural resources in temperate to boreal regions. In locations with strong seasonal variations in solar irradiance and temperatures, we need to develop procedures to maximize the biomass production in the productive seasons and ensure efficient stabilization of the biomass for year-round processing and product manufacturing. Industrialized biomass production and large-scale manufacturing of bioactives also mean that we must employ sustainable, cost-effective, and environmentally friendly processing methods, including stabilization and extraction methods such as ensiling and subcritical water extraction (SWE) and advanced analytic tools to characterize the products. These topics are focus areas of the Nordic Centre of Excellence (NCoE) NordAqua, and here we present a review of current activities in the field of micro- and macroalgae biomass production sectors illustrated with some of our experiences from the NordAqua consortium.
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Affiliation(s)
| | - Silje Forbord
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Sari Mäkinen
- LUKE, Natural Resources Institute Finland, Jokioinen, Finland
| | - Antonio Sarno
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Rasa Slizyte
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Revilija Mozuraityte
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Inger Beate Standal
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Jorunn Skjermo
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
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17
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Correia H, Soares C, Morais S, Pinto E, Marques A, Nunes ML, Almeida A, Delerue-Matos C. Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption. Food Chem Toxicol 2021; 155:112385. [PMID: 34237393 DOI: 10.1016/j.fct.2021.112385] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022]
Abstract
Considering the importance of seaweeds for the development of sustainable and innovative food products, this study aimed to characterize the impact of hydrothermal processing on iodine, sodium, potassium, selenium, and arsenic concentrations of four seaweed species (S. latissima, L. digitata, U. pinnatifida, and C. crispus) and on the associated health risks-benefits for consumers. These elements revealed a common pattern for leachable fractions of iodine, total arsenic, and selenium: L. digitata ≥ S. latissima > C. crispus > U. pinnatifida after rehydration and boiling during different periods. The behavior for sodium was: S. latissima > L. digitata > C. crispus > U. pinnatifida, and for potassium: U. pinnatifida > L. digitata > S. latissima > C. crispus. Generally, the species that attained more significant losses were S. latissima and L. digitata. A health-relevant sodium/potassium ratio below 0.7 was found for all species except for U. pinnatifida. In some species, the risk-benefit analysis revealed that high iodine and arsenic levels might promote risks for consumption, even after 20 min boiling, but 5 g of processed U. pinnatifida could contribute to adequate iodine, sodium, potassium, and selenium intakes for all population groups. Standardized processing treatments of seaweeds can open new opportunities for the sector.
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Affiliation(s)
- Helena Correia
- REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal
| | - Cristina Soares
- REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal.
| | - Simone Morais
- REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal
| | - Edgar Pinto
- REQUIMTE, LAQV, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge de Viterbo Ferreira N. 228, 4050-313, Porto, Portugal; Departamento de Saúde Ambiental, Escola Superior de Saúde, P.Porto. CISA/Centro de Investigação Em Saúde e Ambiente, Rua Dr. António Bernardino de Almeida, 400, 4200-072, Porto, Portugal
| | - António Marques
- CIIMAR: Centro Interdisciplinar de Investigação Marinha e Ambiental, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal; IPMA: Divisão de Aquacultura, Valorização e Bioprospeção, I.P., Avenida Doutor Alfredo Magalhães Ramalho 6, 1495-165, Algés, Portugal
| | - Maria Leonor Nunes
- CIIMAR: Centro Interdisciplinar de Investigação Marinha e Ambiental, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - Agostinho Almeida
- REQUIMTE, LAQV, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge de Viterbo Ferreira N. 228, 4050-313, Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal
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18
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Jordbrekk Blikra M, Wang X, James P, Skipnes D. Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth. Foods 2021; 10:foods10061290. [PMID: 34199830 PMCID: PMC8227645 DOI: 10.3390/foods10061290] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 12/16/2022] Open
Abstract
There is an increasing interest in the use of Saccharina latissima (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are therefore needed. Boiling may reduce the iodine content effectively, but not predictably, since reductions from 38-94% have been reported. Thus, more information on which factors affect the reduction of iodine are needed. In this paper, sugar kelp cultivated at different depths were rinsed and boiled, to assess the effect of cultivation depth on the removal efficacy of potentially toxic elements (PTEs), especially iodine, cadmium, and arsenic, during processing. Raw kelp cultivated at 9 m contained significantly more iodine than kelp cultivated at 1 m, but the difference disappeared after processing. Furthermore, the content of cadmium and arsenic was not significantly affected by cultivation depth. The average reduction during rinsing and boiling was 85% for iodine and 43% for arsenic, but no significant amount of cadmium, lead, or mercury was removed. Cultivation depths determined the relative effect of processing on the iodine content, with a higher reduction for kelp cultivated at 9 m (87%) compared to 1 m (82%). When not taken into consideration, cultivation depth could mask small reductions in iodine content during rinsing or washing. Furthermore, since the final content of PTEs was not dependent on the cultivation depth, the type and extent of processing determines whether cultivation depth should be considered as a factor in cultivation infrastructure design and implementation, or alternatively, in product segmentation.
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Affiliation(s)
- Marthe Jordbrekk Blikra
- Department of Processing Technology, Seafood Division, Nofima AS, P.O. Box 8034, NO-4068 Stavanger, Norway;
- Correspondence:
| | - Xinxin Wang
- Department of Aquaculture Production, Aquaculture Division, Nofima AS, P.O. Box 6122, NO-9291 Tromsø, Norway; (X.W.); (P.J.)
| | - Philip James
- Department of Aquaculture Production, Aquaculture Division, Nofima AS, P.O. Box 6122, NO-9291 Tromsø, Norway; (X.W.); (P.J.)
| | - Dagbjørn Skipnes
- Department of Processing Technology, Seafood Division, Nofima AS, P.O. Box 8034, NO-4068 Stavanger, Norway;
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19
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Krogdahl Å, Jaramillo-Torres A, Ahlstrøm Ø, Chikwati E, Aasen IM, Kortner TM. Protein value and health aspects of the seaweeds Saccharina latissima and Palmaria palmata evaluated with mink as model for monogastric animals. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114902] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Roleda MY, Heesch S. Chemical profiling of Ulva species for food applications: What is in a name? Food Chem 2021; 361:130084. [PMID: 34029896 DOI: 10.1016/j.foodchem.2021.130084] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/31/2021] [Accepted: 05/08/2021] [Indexed: 10/21/2022]
Abstract
Seaweeds are increasingly used in European cuisine. Until the recent use of molecular techniques, species identification was solely based on morphology which cannot easily discriminate morphologically simple but phenotypically plastic taxa such as the green algal genus Ulva. For example, current taxonomic protocol effectively reassigned the previously known European 'Ulva lactuca L.' under the name Ulva fenestrata Postels & Ruprecht. Also, the presumptive Ulva lactuca approved by the Institute for Reference Materials and Measurements (IRMM, Joint Research Center, European Commission) as Certified Reference Material (CRM) for analytical quality assurance was genetically identified as U. rigida C.Agardh. It is very likely that different Ulva species under various names have been consumed as food not only in Europe, but also worldwide. In this regard, when chemical composition and nutritional quality of different seaweed species meet a set of food standard criteria, and food safety hazards are mitigated, they should be endorsed for consumption. In the case of Ulva, we propose that different bladed and tubular species should generally be accepted for food consumption in Europe.
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Affiliation(s)
- Michael Y Roleda
- Department of Algae Production, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway; Division of Food Production and Society, Norwegian Institute of Bioeconomy Research (NIBIO), Kudalsveien 6, NO-8027 Bodø, Norway; The Marine Science Institute, College of Science, University of the Philippines, Diliman 1101, Quezon City, Philippines.
| | - Svenja Heesch
- Applied Ecology and Phycology, Institute for Biosciences, University of Rostock, Albert-Einstein-Strasse 3, 18059 Rostock, Germany.
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21
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Abstract
BACKGOUND Even a minor iodine deficiency can result in adverse thyroidal health consequences while excess iodine intake can also result in thyroid function disorders. One source of iodine is seaweed which as a foodstuff is enjoying an increasing profile in Western countries. Apart from its potential involvement in thyroidal health, gaseous iodine released from seaweeds plays a significant role in influencing coastal climate through cloud formation. SUMMARY Sources of dietary iodine, its assessment, recommended dietary intake, and consequences of iodine excess are outlined. The benefits and possible dangers of dietary intake of iodine-rich seaweed are described. Studies linking seaweed intake to breast cancer prevalence are discussed as is the role of gaseous iodine released from seaweeds influencing weather patterns and contributing to iodine intake in coastal populations. KEY MESSAGES Universal salt iodization remains the optimum method of achieving optimum iodine status. Promoting increased dietary iodine intake is recommended in young women, in early pregnancy, and in vegan and vegetarian diets. Even where iodine intake is enhanced, regular assessment of iodine status is necessary. Caution against consumption of brown seaweeds (kelps) is required as even small amounts can have antithyroid actions while product labelling may be insufficient. Gaseous iodine produced from seaweeds can have a significant effect on cloud formation and associated global warming/cooling. Increased overall iodine deposition through rainfall and apparent uptake in populations dwelling in seaweed-rich coastal regions may provide a partial natural remedy to global iodine deficits.
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Affiliation(s)
- Peter P.A. Smyth
- *Peter P.A. Smyth, 8 Fairlawns Saval Park Road Dalkey, Co Dublin A96FX09 (Ireland),
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22
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Aakre I, Solli DD, Markhus MW, Mæhre HK, Dahl L, Henjum S, Alexander J, Korneliussen PA, Madsen L, Kjellevold M. Commercially available kelp and seaweed products - valuable iodine source or risk of excess intake? Food Nutr Res 2021; 65:7584. [PMID: 33889064 PMCID: PMC8035890 DOI: 10.29219/fnr.v65.7584] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/23/2021] [Accepted: 03/01/2021] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now available for consumers. Some macroalgae species are known to be particularly rich in iodine, but little data regarding the iodine content of macroalgae-containing foods exists. OBJECTIVE The aim of this research study was to analyse the iodine content in a large variety of commercially available macroalgae-containing foods and supplements and to evaluate whether such products are sources of adequate dietary iodine. DESIGN Ninety-six different products were collected after surveying the Norwegian market for commercially available macroalgae products, collected from three categories: 1) wholefood macroalgae products (n = 43), 2) macroalgae-containing foods (n = 39), and 3) dietary supplements containing macroalgae (n = 14). All products were analysed for iodine content by inductively coupled plasma-mass spectrometry (ICP-MS). RESULTS The iodine content in one portion of wholefood macroalgae products ranged from 128 to 62,400 μg. In macroalgae-containing foods, the iodine content ranged from 30 to 25,300 μg per portion, and in supplements it ranged from 5 to 5,600 μg per daily dose. The species with the highest analysed iodine content were oarweed, sugarkelp and kombu, with mean iodine levels of 7,800, 4,469 and 2,276 μg/g, respectively. For 54 products, the intake of one portion or dose would exceed the tolerable upper intake level (UL) for iodine. DISCUSSION AND CONCLUSION The iodine content in the included products was variable and for most products high, exceeding the tolerable upper intake level (UL) if consumed as a serving or portion size. The labelling of macroalgae species included, and declaration of iodine content, were inadequate or inaccurate for several products. As macroalgae-containing products are unreliable iodine sources, inclusion of such products in the diet may pose a risk of consuming excessive amounts of iodine.
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Affiliation(s)
- Inger Aakre
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
| | - Dina Doblaug Solli
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
- Department of Clinical Science, Faculty of Medicine, University of Bergen, Bergen, Norway
| | - Maria Wik Markhus
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
| | - Hanne K. Mæhre
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Lisbeth Dahl
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
| | - Sigrun Henjum
- Department of Nursing and Health Promotion, Oslo Metropolitan University (OsloMet), Oslo, Norway
| | - Jan Alexander
- Division of Infection Control, Environment and Health, Norwegian Institute of Public Health, Oslo, Norway
| | | | - Lise Madsen
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen Ø, Denmark
| | - Marian Kjellevold
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
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23
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Determination of total iodine content in edible seaweeds: Application of inductively coupled plasma-atomic emission spectroscopy. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102149] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Kreissig KJ, Hansen LT, Jensen PE, Wegeberg S, Geertz-Hansen O, Sloth JJ. Characterisation and chemometric evaluation of 17 elements in ten seaweed species from Greenland. PLoS One 2021; 16:e0243672. [PMID: 33556100 PMCID: PMC7869976 DOI: 10.1371/journal.pone.0243672] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 01/22/2021] [Indexed: 12/26/2022] Open
Abstract
Several Greenland seaweed species have potential as foods or food ingredients, both for local consumption and export. However, knowledge regarding their content of beneficial and deleterious elements on a species specific and geographical basis is lacking. This study investigated the content of 17 elements (As, Ca, Cd, Cr, Cu, Fe, Hg, I, K, Mg, Mn, Na, Ni, P, Pb, Se and Zn) in 77 samples of ten species (Agarum clathratum, Alaria esculenta, Ascophyllum nodosum, Fucus distichus, Fucus vesiculosus, Hedophyllum nigripes, Laminaria solidungula, Palmaria palmata, Saccharina latissima and Saccharina longicruris). Element profiles differed between species but showed similar patterns within the same family. For five species, different thallus parts were investigated separately, and showed different element profiles. A geographic origin comparison of Fucus species indicated regional differences. The seaweeds investigated were especially good sources of macrominerals (K > Na > Ca > Mg) and trace minerals, such as Fe. Iodine contents were high, especially in macroalgae of the family Laminariaceae. None of the samples exceeded the EU maximum levels for Cd, Hg or Pb, but some exceeded the stricter French regulations, especially for Cd and I. In conclusion, these ten species are promising food items.
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Affiliation(s)
| | | | | | - Susse Wegeberg
- DCE - Danish Centre for Environment and Energy / Department of Bioscience, Aarhus University, Roskilde, Denmark
| | | | - Jens J. Sloth
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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25
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Filippini M, Baldisserotto A, Menotta S, Fedrizzi G, Rubini S, Gigliotti D, Valpiani G, Buzzi R, Manfredini S, Vertuani S. Heavy metals and potential risks in edible seaweed on the market in Italy. CHEMOSPHERE 2021; 263:127983. [PMID: 32841878 DOI: 10.1016/j.chemosphere.2020.127983] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 08/03/2020] [Accepted: 08/11/2020] [Indexed: 06/11/2023]
Abstract
The seaweed food has always been important in Asia, but recently increased in the Western diet. Superfood known for health benefits and rich in essential elements, can also accumulate high contents of heavy metals and iodine from the environment, becoming a health hazard. In particular for iodine, an appropriate labelling of seaweed is needed to warn the consumer of the potential risks. The aim of the study was to analyze the content of 20 heavy metals in seaweeds, distributed in Italy, by ICP-MS, also determining iodine and arsenic (total and inorganic fraction). A total of 72 samples of European and Asian seaweed of 8 genera were analyzed and the results correlated the content of heavy metals to genus, geographical origin and type of sample; 8.33% of the products lacked in the label of the indications of allergens, while 9.72% had irregularities in the label language. The highest concentration of elements was found in the Rhodophyta. The Aluminum level was the highest in the mixed seaweed (165.39 mg/kg) and for the Cadmium in the Asian seaweed (1.16 mg/kg). The amounts of Iron, Zinc and Magnesium, was highest in the Asian seaweed. The values of Arsenic (total and inorganic contents) were compared with the limits: 2.78% exceeds France and USA limits for inorganic, while higher content of total was found in Phaeophyta, which also showed the highest Iodine content (6770.80 mg/kg) that can be dangerous if not reported correctly in the label.
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Affiliation(s)
- Maria Filippini
- Department of Life Sciences and Biotechnology, Faculty of Medicine, Pharmacy and Prevention, Master Course in Cosmetic Science, Via Fossato di Mortara 17-19, University of Ferrara, Via L. Borsari 46, 44121, Ferrara, Italy
| | - Anna Baldisserotto
- Department of Life Sciences and Biotechnology, Faculty of Medicine, Pharmacy and Prevention, Master Course in Cosmetic Science, Via Fossato di Mortara 17-19, University of Ferrara, Via L. Borsari 46, 44121, Ferrara, Italy.
| | - Simonetta Menotta
- Experimental Zooprophylactic Institute of Lombardia and Emilia Romagna, Food Chemical Department of Bologna, Via P. Fiorini 5, 40127, Bologna, Italy
| | - Giorgio Fedrizzi
- Experimental Zooprophylactic Institute of Lombardia and Emilia Romagna, Food Chemical Department of Bologna, Via P. Fiorini 5, 40127, Bologna, Italy
| | - Silva Rubini
- Experimental Zooprophylactic Institute of Lombardia and Emilia Romagna - Section of Ferrara, Via Modena 483, 44124, Ferrara, Italy
| | - Domenico Gigliotti
- Experimental Zooprophylactic Institute of Lombardia and Emilia Romagna - Section of Ferrara, Via Modena 483, 44124, Ferrara, Italy
| | - Giorgia Valpiani
- Ferrara University Hospital - Arcispedale Sant'Anna, Via Aldo Moro, 8, 44124, Cona, Ferrara, Italy
| | - Raissa Buzzi
- Department of Life Sciences and Biotechnology, Faculty of Medicine, Pharmacy and Prevention, Master Course in Cosmetic Science, Via Fossato di Mortara 17-19, University of Ferrara, Via L. Borsari 46, 44121, Ferrara, Italy
| | - Stefano Manfredini
- Department of Life Sciences and Biotechnology, Faculty of Medicine, Pharmacy and Prevention, Master Course in Cosmetic Science, Via Fossato di Mortara 17-19, University of Ferrara, Via L. Borsari 46, 44121, Ferrara, Italy
| | - Silvia Vertuani
- Department of Life Sciences and Biotechnology, Faculty of Medicine, Pharmacy and Prevention, Master Course in Cosmetic Science, Via Fossato di Mortara 17-19, University of Ferrara, Via L. Borsari 46, 44121, Ferrara, Italy
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26
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Vijn S, Compart DP, Dutta N, Foukis A, Hess M, Hristov AN, Kalscheur KF, Kebreab E, Nuzhdin SV, Price NN, Sun Y, Tricarico JM, Turzillo A, Weisbjerg MR, Yarish C, Kurt TD. Key Considerations for the Use of Seaweed to Reduce Enteric Methane Emissions From Cattle. Front Vet Sci 2020; 7:597430. [PMID: 33426018 PMCID: PMC7785520 DOI: 10.3389/fvets.2020.597430] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 12/03/2020] [Indexed: 12/26/2022] Open
Abstract
Enteric methane emissions are the single largest source of direct greenhouse gas emissions (GHG) in beef and dairy value chains and a substantial contributor to anthropogenic methane emissions globally. In late 2019, the World Wildlife Fund (WWF), the Advanced Research Projects Agency-Energy (ARPA-E) and the Foundation for Food and Agriculture Research (FFAR) convened approximately 50 stakeholders representing research and production of seaweeds, animal feeds, dairy cattle, and beef and dairy foods to discuss challenges and opportunities associated with the use of seaweed-based ingredients to reduce enteric methane emissions. This Perspective article describes the considerations identified by the workshop participants and suggests next steps for the further development and evaluation of seaweed-based feed ingredients as enteric methane mitigants. Although numerous compounds derived from sources other than seaweed have been identified as having enteric methane mitigation potential, these mitigants are outside the scope of this article.
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Affiliation(s)
- Sandra Vijn
- World Wildlife Fund, Washington, DC, United States
| | | | - Nikki Dutta
- Foundation for Food and Agriculture Research, Washington, DC, United States
| | - Athanasios Foukis
- Bigelow Laboratory for Ocean Sciences, East Boothbay, ME, United States
| | - Matthias Hess
- Department of Animal Science, University of California, Davis, Davis, CA, United States
| | - Alexander N. Hristov
- Department of Animal Science, The Pennsylvania State University, University Park, PA, United States
| | - Kenneth F. Kalscheur
- US Dairy Forage Research Center, USDA-Agricultural Research Service, Madison, WI, United States
| | - Ermias Kebreab
- Department of Animal Science, University of California, Davis, Davis, CA, United States
| | - Sergey V. Nuzhdin
- Section of Molecular and Computational Biology, University of Southern California, Los Angeles, CA, United States
| | - Nichole N. Price
- Bigelow Laboratory for Ocean Sciences, East Boothbay, ME, United States
| | - Yan Sun
- Cargill Animal Nutrition and Health, Elk River, MN, United States
| | | | | | | | - Charles Yarish
- Department of Ecology & Evolutionary Biology, The University of Connecticut, Stamford, CT, United States
| | - Timothy D. Kurt
- Foundation for Food and Agriculture Research, Washington, DC, United States
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27
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Groufh-Jacobsen S, Hess SY, Aakre I, Folven Gjengedal EL, Blandhoel Pettersen K, Henjum S. Vegans, Vegetarians and Pescatarians Are at Risk of Iodine Deficiency in Norway. Nutrients 2020; 12:E3555. [PMID: 33233534 PMCID: PMC7699510 DOI: 10.3390/nu12113555] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/17/2020] [Accepted: 11/18/2020] [Indexed: 12/22/2022] Open
Abstract
Low iodine intakes have been documented in different population groups in Norway. We aimed to assess iodine status, dietary intake, supplement and macroalgae use, and iodine knowledge in vegans, vegetarians and pescatarians. In this study, 115 vegans, 55 vegetarians and 35 pescatarians from the Oslo region of Norway, aged 18-60 years, participated. A spot urine sample was collected along with a dietary assessment of iodine intake, supplement and macroalgae use. The median urinary iodine concentration (MUIC) in vegans was 43 µg/L (moderate iodine deficiency), in vegetarians 67 µg/L and in pescatarians 96 µg/L (mild iodine deficiency). In multiple linear regression analysis, use of iodine supplements was one of the strongest predictors of UIC. About half of the participants had median 24-h iodine intakes below estimated average requirement (EAR) of 100 µg/day. Fifty percent had low knowledge score, while 27% had very low knowledge score. Vegans, vegetarians and possibly pescatarians in Norway, are unable to reach the recommended iodine intake merely from food and are dependent on iodine supplements. There is an urgent need for dietary guidance targeting vegans, vegetarians and pescatarians to avoid inadequate iodine intake in non-supplement users, as well as avoiding excess iodine intake in macroalgae users.
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Affiliation(s)
- Synne Groufh-Jacobsen
- Department of Nursing and Health Promotion, Faculty of Health Science, Oslo Metropolitan University, 0130 Oslo, Norway; (K.B.P.); (S.H.)
| | - Sonja Y. Hess
- Department of Nutrition, Institute for Global Nutrition, University of California Davis, Davis, CA 95616, USA;
| | - Inger Aakre
- Department of Seafood and Nutrition, Institute of Marine Research, 5817 Bergen, Norway;
| | - Elin Lovise Folven Gjengedal
- Faculty of Environmental Sciences and Natural Resource Management, Norwegian University of Life Sciences, 1432 Aas, Norway;
| | - Kristina Blandhoel Pettersen
- Department of Nursing and Health Promotion, Faculty of Health Science, Oslo Metropolitan University, 0130 Oslo, Norway; (K.B.P.); (S.H.)
| | - Sigrun Henjum
- Department of Nursing and Health Promotion, Faculty of Health Science, Oslo Metropolitan University, 0130 Oslo, Norway; (K.B.P.); (S.H.)
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Iodine Status and Thyroid Function in a Group of Seaweed Consumers in Norway. Nutrients 2020; 12:nu12113483. [PMID: 33202773 PMCID: PMC7697291 DOI: 10.3390/nu12113483] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/05/2020] [Accepted: 11/11/2020] [Indexed: 12/13/2022] Open
Abstract
Seaweeds, or macroalgae, may be a good dietary iodine source but also a source of excessive iodine intake. The main aim in this study was to describe the iodine status and thyroid function in a group of macroalgae consumers. Two urine samples were collected from each participant (n = 44) to measure urinary iodine concentration (UIC) after habitual consumption of seaweed. Serum thyroid stimulating hormone (TSH), free thyroxine (fT4), free triiodothyronine (fT3), and peroxidase autoantibody (TPOAb), were measured in a subgroup (n = 19). A food frequency questionnaire and an iodine-specific 24 h recall were used to assess iodine intake and macroalgae consumption. The median (p25–p75) UIC was 1200 (370–2850) μg/L. Median (p25–p75) estimated dietary iodine intake, excluding macroalgae, was 110 (78–680) μg/day, indicating that seaweed was the major contributor to the iodine intake. TSH levels were within the reference values, but higher than in other comparable population groups. One third of the participants used seaweeds daily, and sugar kelp, winged kelp, dulse and laver were the most common species. Labelling of iodine content was lacking for a large share of the products consumed. This study found excessive iodine status in macroalgae consumers after intake of dietary seaweeds. Including macroalgae in the diet may give excessive iodine exposure, and consumers should be made aware of the risk associated with inclusion of macroalgae in their diet.
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Roleda MY, Lage S, Aluwini DF, Rebours C, Brurberg MB, Nitschke U, Gentili FG. Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications. Food Chem 2020; 341:127999. [PMID: 33099268 DOI: 10.1016/j.foodchem.2020.127999] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/11/2020] [Accepted: 09/01/2020] [Indexed: 10/23/2022]
Abstract
The increasing use of seaweeds in European cuisine led to cultivation initiatives funded by the European Union. Ulva lactuca, commonly known as sea lettuce, is a fast growing seaweed in the North Atlantic that chefs are bringing into the local cuisine. Here, different strains of Arctic U. lactuca were mass-cultivated under controlled conditions for up to 10 months. We quantified various chemical constituents associated with both health benefits (carbohydrates, protein, fatty acids, minerals) and health risks (heavy metals). Chemical analyses showed that long-term cultivation provided biomass of consistently high food quality and nutritional value. Concentrations of macroelements (C, N, P, Ca, Na, K, Mg) and micronutrients (Fe, Zn, Co, Mn, I) were sufficient to contribute to daily dietary mineral intake. Heavy metals (As, Cd, Hg and Pb) were found at low levels to pose health risk. The nutritional value of Ulva in terms of carbohydrates, protein and fatty acids is comparable to some selected fruits, vegetables, nuts and grains.
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Affiliation(s)
- Michael Y Roleda
- Department of Algae Production, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway and Kudalsveien 6, 8027 Bodø, Norway; The Marine Science Institute, College of Science, University of the Philippines, Diliman 1101, Quezon City, Philippines.
| | - Sandra Lage
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, 901 83 Umeå, Sweden; Department of Environmental Science, Stockholm University, 106 91 Stockholm, Sweden.
| | | | - Céline Rebours
- Department of Algae Production, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway and Kudalsveien 6, 8027 Bodø, Norway; Møreforsking AS, PO Box 5075, 6021 Ålesund, Norway.
| | - May Bente Brurberg
- Department of Molecular Plant Biology, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway; Department of Plant Sciences, Norwegian University of Life Sciences (NMBU), P.O. Box 5003 NMBU, 1432 Ås, Norway.
| | | | - Francesco G Gentili
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, 901 83 Umeå, Sweden.
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Ferreira M, Larsen BK, Granby K, Cunha SC, Monteiro C, Fernandes JO, Nunes ML, Marques A, Dias J, Cunha I, Castro LFC, Valente LMP. Diets supplemented with Saccharina latissima influence the expression of genes related to lipid metabolism and oxidative stress modulating rainbow trout (Oncorhynchus mykiss) fillet composition. Food Chem Toxicol 2020; 140:111332. [PMID: 32305409 DOI: 10.1016/j.fct.2020.111332] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 04/04/2020] [Accepted: 04/07/2020] [Indexed: 12/13/2022]
Abstract
This study aimed to evaluate the impact of diets including increasing amounts (1, 2 and 4%) of an iodine-rich macroalgae, Saccharina latissima, on gene expression and fillet composition of commercial-sized rainbow trout. Liver and muscle expression of genes related to growth, iodine, oxidative stress, and lipid metabolism, and the fillet content of fatty acids, cholesterol, and vitamin D3 were assessed. The highest kelp inclusion led to lower final body weight and HSI, without significant differences in mRNA transcription of genes involved in growth (ghr1, ghr2 and igf1) or iodine metabolism (dio1, thra, and thrb). A significant downregulation of an oxidative stress marker, gpx1b2, was observed in fish fed 2% S. latissima, which might suggest the need for less endogenous antioxidants. Dietary inclusion of kelp impacted lipid metabolism, with a downregulation of fatty acid synthase, accompanied by a general decrease of fatty acids in fillet. The present study demonstrated that supplementation of diets with 1 or 2% S. latissima can be achieved without detrimental effects on rainbow trout final weight. Evidence suggest a lipid-lowering effect of diets that did not compromise fillet EPA and DHA concentrations, being 3.7 times above the recommended levels for human consumption.
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Affiliation(s)
- Mariana Ferreira
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Bodil Katrine Larsen
- DTU, Technical University of Denmark, National Institute of Aquatic Resources, Section for Aquaculture, Niels Juelsvej 30, 9850, Hirtshals, Denmark
| | - Kit Granby
- DTU, Technical University of Denmark, National Food Institute, Kemitorvet, 2800, Lyngby, Denmark
| | - Sara C Cunha
- LAQV-REQUIMTE, Faculdade de Farmácia da Universidade do Porto, Department of Bromatology, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Carolina Monteiro
- LAQV-REQUIMTE, Faculdade de Farmácia da Universidade do Porto, Department of Bromatology, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - José O Fernandes
- LAQV-REQUIMTE, Faculdade de Farmácia da Universidade do Porto, Department of Bromatology, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Maria L Nunes
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - António Marques
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal; IPMA, Instituto Português do Mar e da Atmosfera, Division of Aquaculture and Seafood Upgrading, Avenida Doutor Alfredo Magalhães Ramalho 6, 1495-165, Algés, Portugal
| | - Jorge Dias
- Sparos Lda., Área Empresarial de Marim, Lote C, 8700-221, Olhão, Portugal
| | - Isabel Cunha
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - L Filipe C Castro
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal; FCUP, Faculdade de Ciências da Universidade do Porto, Biology Department, Rua do Campo Alegre S/N, 4169-007, Porto, Portugal
| | - Luisa M P Valente
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
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Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching. Foods 2020; 9:foods9050569. [PMID: 32375299 PMCID: PMC7278854 DOI: 10.3390/foods9050569] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 04/21/2020] [Accepted: 04/30/2020] [Indexed: 02/04/2023] Open
Abstract
Saccharina latissima contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of S. latissima (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar kelp. Various blanching conditions were investigated (temperature; 30, 45, 60 and 80 °C, and duration; 2, 30, 120 and 300 s). Some conditions resulted in a significant decrease in iodine content (≥45 °C and ≥30 s). Non-processed S. latissima contained on average 4605 mg iodine kg−1 dw−1 which significantly decreased following the treatments. The lowest content obtained was 293 mg iodine kg−1·dw−1 by water blanching at 80 °C for 120 s. The study also investigated if other valuable compounds were affected during the processing conditions. No significant changes were observed for total lipid and protein, but significant changes were seen for ash. A significant loss of two non-essential amino acids (glutamic acid and alanine) due to the blanching process was found. This also resulted in a protein quality increase as the essential amino acid to total amino acid ratio changed from 42.01 ± 0.59% in fresh seaweed to 48.0 ± 1.2% in blanched seaweed. Moreover, the proportion of eicosapentaenoic acid, α-linolenic acid, polyunsaturated fatty acids, and omega-3 fatty acids (%FAME), and the omega-3 to omega-6 fatty acids ratio was significantly higher in the samples blanched at 60 °C for 300 s compared to the fresh and samples blanched at 45 °C for 30 s. The total phenolic content (TPC) and the radical scavenging activity were significantly higher in treated samples. The results indicate that the processing did not compromise the valuable compounds in focus in this study for S. latissima; they did, however, result in biomass with an improved profile of health beneficial compounds.
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Ma L, Luo S, Xu S, Chang C, Tian L, Zhang J, Zhou X, Shi S, Tian C. Different Effects of Wild and Cultivated Soybean on Rhizosphere Bacteria. Microbiology (Reading) 2020. [DOI: 10.1134/s0026261719060109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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Banach JL, Hoek‐van den Hil EF, Fels‐Klerx HJ. Food safety hazards in the European seaweed chain. Compr Rev Food Sci Food Saf 2020; 19:332-364. [DOI: 10.1111/1541-4337.12523] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 09/19/2019] [Accepted: 12/03/2019] [Indexed: 01/09/2023]
Affiliation(s)
- J. L. Banach
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
| | - E. F. Hoek‐van den Hil
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
| | - H. J. Fels‐Klerx
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
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Özkan Gülzari Ş, Lind V, Aasen IM, Steinshamn H. Effect of supplementing sheep diets with macroalgae species on in vivo nutrient digestibility, rumen fermentation and blood amino acid profile. Animal 2019; 13:2792-2801. [PMID: 31293228 PMCID: PMC6861173 DOI: 10.1017/s1751731119001502] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 03/26/2019] [Accepted: 05/16/2019] [Indexed: 11/09/2022] Open
Abstract
In this study, a brown macroalgae species, Saccharina latissima, processed to increase its protein concentration, and a red macroalgae species, Porphyra spp., were used to evaluate their in vivo digestibility, rumen fermentation and blood amino acid concentrations. Four castrated rams were used, whose diets were supplemented with a protein-rich fraction of S. latissima, a commercial Porphyra spp. and soybean meal (SBM). Our results show that the protein digestibility of a diet with S. latissima extract was lower (0.55) than those with Porphyra spp. (0.64) and SBM (0.66). In spite of the higher nitrogen (N) intake of diets containing Porphyra spp. and SBM (20.9 and 19.8 g N/day, respectively) than that with S. latissima (18.6 g N/day), the ratio of N excreted in faeces to total N intake was significantly higher in the diet with S. latissima than those with Porphyra spp. and SBM. This reflects that the utilization of protein in S. latissima was impaired, possibly due to reduced microbial activity. The latter statement is corroborated by lower volatile fatty acid composition (25.6, 54.8 and 100 mmol/l for S. latissima, Porphyra spp. and SBM, respectively) and a non-significant tendency for lower ammonia concentration observed in diets with S. latissima and Porphyra spp. compared to SBM. It is important to note that the S. latissima used in this trial was rinsed during processing to remove salt. This process potentially also removes other water-soluble compounds, such as free amino acids, and may have increased the relative fraction of protein resistant to rumen degradation and intestinal absorption. Furthermore, the phlorotannins present in macroalgae may have formed complexes with protein and fibre, further limiting their degradability in rumen and absorption in small intestines. We recommend that further studies explore the extent to which processing of macroalgae affects its nutritive properties and rumen degradability, in addition to studies to measure the intestinal absorption of these macroalgae species.
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Affiliation(s)
- Ş Özkan Gülzari
- Division of Food Production and Society, Department of Grassland and Livestock, Norwegian Institute of Bioeconomy Research, PO Box 115, 1431 Ås, Norway
| | - V Lind
- Division of Food Production and Society, Department of Grassland and Livestock, Norwegian Institute of Bioeconomy Research, PO Box 115, 1431 Ås, Norway
| | - I M Aasen
- SINTEF Industry, 7465 Trondheim, Norway
| | - H Steinshamn
- Division of Food Production and Society, Department of Grassland and Livestock, Norwegian Institute of Bioeconomy Research, PO Box 115, 1431 Ås, Norway
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Nunes N, Valente S, Ferraz S, Barreto MC, de Carvalho MP. Validation of a spectrophotometric methodology for a rapid iodine analysis in algae and seaweed casts. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101613] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Ramin M, Franco M, Roleda MY, Aasen IM, Hetta M, Steinshamn H. In vitro evaluation of utilisable crude protein and methane production for a diet in which grass silage was replaced by different levels and fractions of extracted seaweed proteins. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.114225] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Gavrilenko NA, Fedan DA, Saranchina NV, Gavrilenko MA. Solid phase colorimetric determination of iodine in food grade salt using polymethacrylate matrix. Food Chem 2019; 280:15-19. [DOI: 10.1016/j.foodchem.2018.12.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 11/17/2018] [Accepted: 12/09/2018] [Indexed: 12/22/2022]
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Roleda MY, Marfaing H, Desnica N, Jónsdóttir R, Skjermo J, Rebours C, Nitschke U. Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.031] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Developing a Food Exchange System for Meal Planning in Vegan Children and Adolescents. Nutrients 2018; 11:nu11010043. [PMID: 30585248 PMCID: PMC6356333 DOI: 10.3390/nu11010043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 12/21/2018] [Indexed: 01/11/2023] Open
Abstract
Vegan diets in children need to be adequately planned so they can safely meet children’s requirements for growth and development. Adequate and realistic meal planning guidelines should not be difficult to achieve, thanks to the increasing number and availability of natural and fortified vegan foods, which can help children to meet all their nutrients requirements. In order to ensure an adequate supply of key nutrients, families and health professionals need accurate, reliable, and easy-to-use meal planning tools. The aim of this article is to provide a practical approach system to meal planning, based on the same food exchange methodology that has been already published in adults. Daily portions of each food exchange group have been calculated so the resulting menu provides at least 90% of the Dietary Reference Intakes (DRIs) of protein, iron, zinc, calcium, and n-3 fatty acids for each age group, sex, and physical activity level. These diets do not provide enough vitamin B-12 and vitamin D. Although fortified plant drinks, breakfast cereals or plant protein-rich products could provide variable amounts of these two vitamins, B12 supplementation is always recommended and vitamin D supplementation should be considered whenever sun exposure is limited. This tool can be used to plan healthful and balanced vegan diets for children and adolescents.
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