1
|
Cattaneo F, Rodríguez IF, Zampini IC, Burgos-Edwards A, Schmeda-Hirschmann G, Isla MI. Neltuma nigra cotyledon and seed flour: nutritional, phytochemical, and techno-functional characterization and nutraceutic potential of polyphenolic enriched extract. Food Funct 2024; 15:9446-9456. [PMID: 39189915 DOI: 10.1039/d4fo01827c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2024]
Abstract
Neltuma nigra seed and cotyledon flours were prepared and characterized. Both flours showed high protein and fiber content, and low carbohydrate and fat content. The major storage proteins in N. nigra flours were albumin and globulin. In addition, flours contained carotenoids and potassium as the main micronutrients. The free and bound phenolic compounds, tannins and flavonoids were the major phytochemical components. The phenolic enriched extracts (PEE) of both flours contained apigenin-derived C-glycosyl flavones, including schaftoside, and isoschaftoside as the main components. The PEE from seed flour contained higher antioxidant capacity on ABTS˙+, FRAP, H2O2, O2˙- and higher inhibitory effect on α-amylase and α-glucosidase than the cotyledon flour extract. Techno-functional property analyses showed better water retention capacity and emulsifying stability for cotyledon flour and better oil holding capacity and emulsifying activity for seed flour. The results suggest better biological properties and a low-cost accessibility of seed flour, and a better macronutrient balance for cotyledon flour. Therefore, both can be considered as ingredients or functional food for special foods related to the metabolic syndrome and diseases related to oxidative processes.
Collapse
Affiliation(s)
- Florencia Cattaneo
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Martín 1545-4000, San Miguel de Tucumán, Argentina.
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán (UNT), San Miguel de Tucumán, Tucumán, Argentina
| | - Ivana Fabiola Rodríguez
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Martín 1545-4000, San Miguel de Tucumán, Argentina.
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán (UNT), San Miguel de Tucumán, Tucumán, Argentina
| | - Iris Catiana Zampini
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Martín 1545-4000, San Miguel de Tucumán, Argentina.
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán (UNT), San Miguel de Tucumán, Tucumán, Argentina
| | - Alberto Burgos-Edwards
- Departamento de Fitoquímica, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, Campus San Lorenzo, P.O. Box 2169, Paraguay
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - María Inés Isla
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Martín 1545-4000, San Miguel de Tucumán, Argentina.
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán (UNT), San Miguel de Tucumán, Tucumán, Argentina
| |
Collapse
|
2
|
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.
Collapse
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.
| | | |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Martens N, Zhan N, Yam SC, Leijten FPJ, Palumbo M, Caspers M, Tiane A, Friedrichs S, Li Y, van Vark-van der Zee L, Voortman G, Zimetti F, Jaarsma D, Verschuren L, Jonker JW, Kuipers F, Lütjohann D, Vanmierlo T, Mulder MT. Supplementation of Seaweed Extracts to the Diet Reduces Symptoms of Alzheimer's Disease in the APPswePS1ΔE9 Mouse Model. Nutrients 2024; 16:1614. [PMID: 38892548 PMCID: PMC11174572 DOI: 10.3390/nu16111614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/14/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
We previously demonstrated that diet supplementation with seaweed Sargassum fusiforme (S. fusiforme) prevented AD-related pathology in a mouse model of Alzheimer's Disease (AD). Here, we tested a lipid extract of seaweed Himanthalia elongata (H. elongata) and a supercritical fluid (SCF) extract of S. fusiforme that is free of excess inorganic arsenic. Diet supplementation with H. elongata extract prevented cognitive deterioration in APPswePS1ΔE9 mice. Similar trends were observed for the S. fusiforme SCF extract. The cerebral amyloid-β plaque load remained unaffected. However, IHC analysis revealed that both extracts lowered glial markers in the brains of APPswePS1ΔE9 mice. While cerebellar cholesterol concentrations remained unaffected, both extracts increased desmosterol, an endogenous LXR agonist with anti-inflammatory properties. Both extracts increased cholesterol efflux, and particularly, H. elongata extract decreased the production of pro-inflammatory cytokines in LPS-stimulated THP-1-derived macrophages. Additionally, our findings suggest a reduction of AD-associated phosphorylated tau and promotion of early oligodendrocyte differentiation by H. elongata. RNA sequencing on the hippocampus of one-week-treated APPswePS1ΔE9 mice revealed effects of H. elongata on, amongst others, acetylcholine and synaptogenesis signaling pathways. In conclusion, extracts of H. elongata and S. fusiforme show potential to reduce AD-related pathology in APPswePS1ΔE9 mice. Increasing desmosterol concentrations may contribute to these effects by dampening neuroinflammation.
Collapse
Affiliation(s)
- Nikita Martens
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
- Department of Neuroscience, Biomedical Research Institute, Faculty of Medicine and Life Sciences, Hasselt University, B-3590 Hasselt, Belgium
| | - Na Zhan
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| | - Sammie C. Yam
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
| | - Frank P. J. Leijten
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
| | - Marcella Palumbo
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.P.)
| | - Martien Caspers
- Department of Microbiology and Systems Biology, The Netherlands Organization for Applied Scientific Research (TNO), 2333 BE Leiden, The Netherlands
| | - Assia Tiane
- Department of Neuroscience, Biomedical Research Institute, Faculty of Medicine and Life Sciences, Hasselt University, B-3590 Hasselt, Belgium
- Department Psychiatry and Neuropsychology, Division Translational Neuroscience, Mental Health and Neuroscience Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
| | - Silvia Friedrichs
- Institute of Clinical Chemistry and Clinical Pharmacology, University Hospital Bonn, D-53127 Bonn, Germany (D.L.)
| | - Yanlin Li
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
- Department of Immunology, Erasmus University Medical Center, 3000 CA Rotterdam, The Netherlands
- Department of Ophthalmology, Erasmus University Medical Center, 3015 GD Rotterdam, The Netherlands
| | - Leonie van Vark-van der Zee
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
| | - Gardi Voortman
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
| | - Francesca Zimetti
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.P.)
| | - Dick Jaarsma
- Department of Neuroscience, Erasmus University Medical Center, 3015 CN Rotterdam, The Netherlands
| | - Lars Verschuren
- Department of Microbiology and Systems Biology, The Netherlands Organization for Applied Scientific Research (TNO), 2333 BE Leiden, The Netherlands
| | - Johan W. Jonker
- Department of Pediatrics, Section of Molecular Metabolism and Nutrition, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, The Netherlands; (J.W.J.)
| | - Folkert Kuipers
- Department of Pediatrics, Section of Molecular Metabolism and Nutrition, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, The Netherlands; (J.W.J.)
- European Research Institute for the Biology of Ageing (ERIBA), University Medical Center Groningen, University of Groningen, 9713 AV Groningen, The Netherlands
| | - Dieter Lütjohann
- Institute of Clinical Chemistry and Clinical Pharmacology, University Hospital Bonn, D-53127 Bonn, Germany (D.L.)
| | - Tim Vanmierlo
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
- Department of Neuroscience, Biomedical Research Institute, Faculty of Medicine and Life Sciences, Hasselt University, B-3590 Hasselt, Belgium
- Department Psychiatry and Neuropsychology, Division Translational Neuroscience, Mental Health and Neuroscience Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
| | - Monique T. Mulder
- Department of Internal Medicine, Section Pharmacology and Vascular Medicine, Erasmus University Medical Center, 3015 GE Rotterdam, The Netherlands (Y.L.); (G.V.); (T.V.)
| |
Collapse
|
5
|
Gamero-Vega G, Vásquez-Corales E, Ormeño-Llanos M, Cordova-Ruiz M, Quitral V. Characterization of Red Seaweed Chondracanthus Chamissoi from the Coasts of Perú: Chemical Composition, Antioxidant Capacity and Functional Properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:137-142. [PMID: 38206480 DOI: 10.1007/s11130-023-01135-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/23/2023] [Indexed: 01/12/2024]
Abstract
The present investigation finds that Chondracanthus chamissoi seaweed abounding in Peruvian coasts is characterized by its nutritional composition, total polyphenols, antioxidant capacity, and functional properties such as water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SC). Boiling and steaming were applied before dehydration to evaluate the effect of these thermal treatments, keeping a control sample. The results indicated that the control dried seaweed sample presented 20.2 ± 0.16 g/100 g dw of proteins, 20.0 ± 0.61 g/100 g dw of ash, and 56.6 ± 0.08 g/100 g dw of total dietary fiber. In addition, the control sample presented 1.6 ± 0.07 mg GAE/g of total polyphenol content and 2.4 ± 0.30 mM Trolox mg/g of antioxidant capacity. In boiling samples, the apparent nutrient retention factors for proteins, fat, and dietary fiber are 96, 47 and 74%, respectively. In the steaming sample, the values were 102, 29, and 92%. The boiling before dehydration causes a significant decrease (p < 0.05) in total polyphenols and increases carbohydrates. Steaming before dehydration, a significant (p < 0.05) increase occurs in carbohydrates without significantly altering the concentration of total polyphenols. Regarding the functional properties, C. chamissoi presents 17.6 ± 0.15 g/g of WHC, 2.4 ± 0.78 g/g of OHC, and 9.8 ± 0.75 mL/g of SC. Boiling produces an increase in WHC and OHC; steaming does not affect the properties of the control sample.C. chamissoi seaweed collected from the coasts of Perú is an excellent alternative for use as food and ingredients in processed foods for human consumption.
Collapse
Affiliation(s)
- Giulianna Gamero-Vega
- Escuela Profesional de Farmacia y Bioquímica, Facultad de Ciencias de la Salud, Universidad Católica Los Ángeles de Chimbote, Chimbote, Perú, 02801, Perú
| | - Edison Vásquez-Corales
- Escuela Profesional de Farmacia y Bioquímica, Facultad de Ciencias de la Salud, Universidad Católica Los Ángeles de Chimbote, Chimbote, Perú, 02801, Perú
| | - Mily Ormeño-Llanos
- Escuela Profesional de Farmacia y Bioquímica, Facultad de Ciencias de la Salud, Universidad Católica Los Ángeles de Chimbote, Chimbote, Perú, 02801, Perú
| | - Madeleine Cordova-Ruiz
- Escuela Profesional de Farmacia y Bioquímica, Facultad de Ciencias de la Salud, Universidad Católica Los Ángeles de Chimbote, Chimbote, Perú, 02801, Perú
| | - Vilma Quitral
- Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás, Santiago, 8370003, Chile.
| |
Collapse
|
6
|
Imran M, Iqbal A, Badshah SL, Ahmad I, Shami A, Ali B, Alatawi FS, Alatawi MS, Mostafa YS, Alamri SA, Alalwiat AA, Bajaber MA. Exploring the hidden treasures of Nitella hyalina: a comprehensive study on its biological compounds, nutritional profile, and unveiling its antimicrobial, antioxidative, and hypoglycemic properties. World J Microbiol Biotechnol 2023; 39:345. [PMID: 37843704 DOI: 10.1007/s11274-023-03795-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 10/06/2023] [Indexed: 10/17/2023]
Abstract
Macroalgae has the potential to be a precious resource in food, pharmaceutical, and nutraceutical industries. Therefore, the present study was carried out to identify and quantify the phyco-chemicals and to assess the nutritional profile, antimicrobial, antioxidant, and anti-diabetic properties of Nitella hyalina extracts. Nutritional composition revealed0.05 ± 2.40% ash content, followed by crude protein (24.66 ± 0.95%), crude fat (17.66 ± 1.42%), crude fiber (2.17 ± 0.91%), moisture content (15.46 ± 0.48%) and calculated energy value (173.50 ± 2.90 Kcal/100 g). 23 compounds were identified through GC-MS analysis in ethyl acetate extract, with primary compounds being Palmitic acid, methyl ester, (Z)-9-Hexadecenoic acid, methyl ester, and Methyl tetra decanoate. Whereas 15 compounds were identified in n-butanol extract, with the major compounds being Tetra decanoic acid, 9-hexadecanoic acid, Methyl pentopyranoside, and undecane. FT-IR spectroscopy confirmed the presence of alcoholic phenol, saturated aliphatic compounds, lipids, carboxylic acid, carbonyl, aromatic components, amine, alkyl halides, alkene, and halogen compounds. Moreover, n-butanol contains 1.663 ± 0.768 mg GAE/g, of total phenolic contents (TPC,) and 2.050 ± 0.143 QE/g of total flavonoid contents (TFC), followed by ethyl acetate extract, i.e. 1.043 ± 0.961 mg GAE/g and 1.730 ± 0.311 mg QE/g respectively. Anti-radical scavenging effect in a range of 34.55-46.35% and 35.39-41.79% was measured for n-butanol and ethyl acetate extracts, respectively. Antimicrobial results declared that n-butanol extract had the highest growth inhibitory effect, followed by ethyl acetate extract. Pseudomonas aeruginosa was reported to be the most susceptible strain, followed by Staphylococcus aureus and Escherichia coli, while Candida albicans showed the least inhibition at all concentrations. In-vivo hypoglycemic study revealed that both extracts exhibited dose-dependent activity. Significant hypoglycemic activity was observed at a dose of 300 mg/kg- 1 after 6 h i.e. 241.50 ± 2.88, followed by doses of 200 and 100 mg/kg- 1 (245.17 ± 3.43 and 250.67 ± 7.45, respectively) for n-butanol extract. In conclusion, the macroalgae demonstrated potency concerning antioxidant, antimicrobial, and hypoglycemic properties.
Collapse
Affiliation(s)
- Muhammad Imran
- Department of Botany, Islamia College University Peshawar, Peshawar, 25120, Pakistan
| | - Arshad Iqbal
- Department of Botany, Islamia College University Peshawar, Peshawar, 25120, Pakistan.
| | - Syed Lal Badshah
- Department of Chemistry, Islamia College University Peshawar, Peshawar, 25120, Pakistan
- Department of Civil and Environmental Engineering, University of Toledo, Toledo, OH, 43606, USA
| | - Imtiaz Ahmad
- Department of Botany, Bacha Khan University, Charsadda, KP, 24460, Pakistan
| | - Ashwag Shami
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, 11671, Saudi Arabia
| | - Baber Ali
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Fatema Suliman Alatawi
- Department of Biochemistry, Faculty of Science, University of Tabuk, Tabuk, 71491, Saudi Arabia
| | - Mohsen Suliman Alatawi
- Department of Pediatrics, College of Medicine, King Saud bin Abdulaziz University for Health Sciences, Riyadh, 11481, Saudi Arabia
| | - Yasser S Mostafa
- Department of Biology, College of Science, King Khalid University, Abha, 61413, Saudi Arabia
| | - Saad A Alamri
- Department of Biology, College of Science, King Khalid University, Abha, 61413, Saudi Arabia
| | - Ahlam A Alalwiat
- Chemistry Department, Faculty of Science, King Khalid University, Abha, 61413, Saudi Arabia
| | - Majed A Bajaber
- Chemistry Department, Faculty of Science, King Khalid University, Abha, 61413, Saudi Arabia
| |
Collapse
|
7
|
Cittadini A, Domínguez R, Sarriés MV, Pateiro M, Lorenzo JM. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina". Meat Sci 2023; 204:109253. [PMID: 37343479 DOI: 10.1016/j.meatsci.2023.109253] [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: 03/27/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/23/2023]
Abstract
This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a significant (P < 0.001) sodium decrease of 39% and 48%, respectively, as well as, potassium and magnesium increase (P < 0.001). In addition, the seaweed improved (P < 0.001) calcium, iron, phosphorus, and zinc contents. All batches showed similar lipid profiles and the nutritional indices were in line with the health recommendations. NaCl replacement increased the proteolysis, causing the increment (P < 0.001) of the free amino acids total contents, especially in T2 samples. Changes were also detected in the aromatic profile of our samples, where lipid-derived compounds predominated in the CON batches, while substances originating from carbohydrate fermentation and amino acid breakdown were prevalent in reformulated samples, particularly in T2. In addition, the salting treatments did not affect the sensory profile, except for saltiness (T2). Hence, data indicated that the employ of these potential NaCl alternatives, in particular T2 formulation, represents a favorable approach to achieving equine "cecinas" with an enhanced mineral and healthier profile, without altering most of the sensorial properties.
Collapse
Affiliation(s)
- Aurora Cittadini
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
| | - María V Sarriés
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
| |
Collapse
|
8
|
Vergara-Barberán M, Lerma-García MJ, Simó-Alfonso EF, García-Alvarez-Coque MC. Use of polyphenolic fingerprints established by comprehensive two-dimensional liquid chromatography for the classification of honeys according to their floral origin. J Chromatogr A 2023; 1705:464138. [PMID: 37392638 DOI: 10.1016/j.chroma.2023.464138] [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: 01/14/2023] [Revised: 05/31/2023] [Accepted: 06/07/2023] [Indexed: 07/03/2023]
Abstract
In this work, the polyphenolic composition of honeys from three different floral origins (chestnut, heather, and thyme), coming from different geographical areas of Spain was investigated. First, samples were characterized in terms of total phenolic content (TPC) and antioxidant capacity, which was established by three different assays. The results revealed that the studied honeys presented similar TPCs and antioxidant capacities, with a wide variability within each floral origin. Next, a comprehensive two-dimensional liquid chromatography method was developed for the first time to establish polyphenol fingerprints of the three types of honeys, after optimizing the separation in terms of column combination and mobile phase gradient programs. After that, the detected common peaks were used for the construction of a linear discriminant analysis (LDA) model able to discriminate honeys according to their floral origin. The LDA model obtained was adequate for the classification of the floral origin of the honeys based on polyphenolic fingerprint data.
Collapse
Affiliation(s)
- María Vergara-Barberán
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA-UB), University of Barcelona, Martí i Franquès 1-11, Barcelona 08028, Spain; Department of Analytical Chemistry, University of Valencia, C/Dr. Moliner 50, Valencia, Burjassot 46100, Spain
| | - María Jesús Lerma-García
- Department of Analytical Chemistry, University of Valencia, C/Dr. Moliner 50, Valencia, Burjassot 46100, Spain
| | | | | |
Collapse
|
9
|
Oliveira BCC, Machado M, Machado S, Costa ASG, Bessada S, Alves RC, Oliveira MBPP. Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta. Foods 2023; 12:3039. [PMID: 37628038 PMCID: PMC10453615 DOI: 10.3390/foods12163039] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/30/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing Himanthalia elongata and Spirulina) and ascertains the influence of the cooking procedure on their features. Spirulina and H. elongata were also analyzed in parallel for comparison purposes. Macronutrients, chlorides and salt, total and free amino acid profiles, and antioxidant properties (total phenolic content and ferric reducing antioxidant power) were analyzed using AOAC, Mohr's, high performance liquid chromatography with fluorescence detection, and spectrophotometric methods, respectively. The results show a significant increase in fat (70.4%), protein (29.7%), ash (26.5%), and total amino acid (except for serine, tryptophan, isoleucine, and threonine) contents in the raw algae-enriched pasta. The antioxidant activity was also higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, dietary fiber, total amino acids (except threonine) and antioxidant activity were stable in the algae-enriched pasta. Thus, algae can be an excellent ingredient for food applications with health benefits.
Collapse
Affiliation(s)
| | | | | | | | | | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | | |
Collapse
|
10
|
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.
Collapse
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
| |
Collapse
|
11
|
Nova P, Pimenta-Martins A, Maricato É, Nunes C, Abreu H, Coimbra MA, Freitas AC, Gomes AM. Chemical Composition and Antioxidant Potential of Five Algae Cultivated in Fully Controlled Closed Systems. Molecules 2023; 28:4588. [PMID: 37375143 DOI: 10.3390/molecules28124588] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, the chemical composition and antioxidant profile of five edible macroalgae, Fucus vesiculosus, Palmaria palmata, Porphyra dioica, Ulva rigida, and Gracilaria gracilis, cultivated in fully controlled closed systems, were determined. Protein, carbohydrates, and fat contents ranged between 12.4% and 41.8%, 27.6% and 42.0%, and 0.1% and 3.4%, respectively. The tested seaweeds presented considerable amounts of Ca, Mg, K, Mn, and Fe, which reinforce their favorable nutritional profile. Regarding their polysaccharide composition, Gracilaria gracilis and Porphyra dioica were rich in sugars common to agar-producing red algae, and Fucus vesiculosus was composed mainly of uronic acids, mannose, and fucose, characteristic of alginate and fucoidans, whereas rhamnose and uronic acid, characteristic of ulvans, predominated in Ulva rigida. Comparatively, the brown F. vesiculosus clearly stood out, presenting a high polysaccharide content rich in fucoidans, and higher total phenolic content and antioxidant scavenging activity, determined by DPPH and ABTS. The remarkable potential of these marine macroalgae makes them excellent ingredients for a wide range of health, food, and industrial applications.
Collapse
Affiliation(s)
- Paulo Nova
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Pimenta-Martins
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Élia Maricato
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO-Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Helena Abreu
- AlgaPlus, Travessa Alexandre da Conceição s/n, 3830-196 Ílhavo, Portugal
| | - Manuel A Coimbra
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Cristina Freitas
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Maria Gomes
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| |
Collapse
|
12
|
Ilyas Z, Ali Redha A, Wu YS, Ozeer FZ, Aluko RE. Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:233-242. [PMID: 36947371 PMCID: PMC10363077 DOI: 10.1007/s11130-023-01056-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/02/2023] [Indexed: 06/18/2023]
Abstract
Himanthalia elongata is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein H. elongata was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species. H. elongata extracts have also shown promising anti-hyperglycaemic and neuroprotective activities. H. elongata is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of H. elongata.
Collapse
Affiliation(s)
- Zahra Ilyas
- Department of Laboratory, Bahrain Specialist Hospital, P. O. Box: 10588, Juffair, Kingdom of Bahrain
| | - Ali Ali Redha
- The Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter Medical School, University of Exeter, Exeter, EX1 2LU, UK.
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Yuan Seng Wu
- Centre for Virus and Vaccine Research, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
- Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
| | - Fathima Zahraa Ozeer
- Centre for Virus and Vaccine Research, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
- Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Richardson Centre for Food Technology and Research (RCFTR), 196, Innovation Drive, Winnipeg, MB, R3T 2N2, Canada
| |
Collapse
|
13
|
Kai Y, Liu Y, Li H, Yang H. Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion. Food Res Int 2023; 164:112394. [PMID: 36737976 DOI: 10.1016/j.foodres.2022.112394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J0 (1.64 × 10-5 to 0.16 × 10-5 Pa-1). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s-1). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.
Collapse
Affiliation(s)
- Yi Kai
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Yi Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongliang Li
- Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 523660, PR China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
| |
Collapse
|
14
|
Lopez-Santamarina A, Sinisterra-Loaiza L, Mondragón-Portocarrero A, Ortiz-Viedma J, Cardelle-Cobas A, Abuín CMF, Cepeda A. Potential prebiotic effect of two Atlantic whole brown seaweeds, Saccharina japonica and Undaria pinnatifida, using in vitro simulation of distal colonic fermentation. Front Nutr 2023; 10:1170392. [PMID: 37125043 PMCID: PMC10140305 DOI: 10.3389/fnut.2023.1170392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
Two brown seaweeds (Saccharina japonica and Undaria pinnatifida) were characterized in terms of their nutritional and mineral composition, as well as their potential to modify the human gut microbiota. Nutritional analysis of these seaweeds showed that they comply with the criteria set out in European legislation to be labeled "low fat," "low sugar," and "high fiber." Mineral content analysis showed that 100 g of seaweed provided more than 100% of the daily Ca requirements, as well as 33-42% of Fe, 10-17% of Cu, and 14-17% of Zn requirements. An in vitro human digest simulator system was used to analyze the effect of each seaweed on the human colonic microbiota. The gut microbiota was characterized by 16S rRNA amplicon sequencing and short-chain fatty-acid analysis. Seaweed digestion and fermentation showed beneficial effects, such as a decrease in the phylum Firmicutes and an increase in the phyla Bacteroidetes and Actinobacteria. At the species level, seaweed fermentation increased the proportion of beneficial bacteria such as Parabacteroides distasonis and Bifidobacterium. Regarding of metabolic pathways, no significant differences were found between the two seaweeds, but there were significant differences concerning to the baseline. An increase in short-chain fatty-acid content was observed for both seaweeds with respect to the negative control, especially for acetic acid. Given of the obtained results, S. japonica and U. pinnatifida intake are promising and could open new opportunities for research and application in the fields of nutrition and human health.
Collapse
Affiliation(s)
- Aroa Lopez-Santamarina
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
- *Correspondence: Aroa Lopez-Santamarina,
| | - Laura Sinisterra-Loaiza
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Alicia Mondragón-Portocarrero
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Alejandra Cardelle-Cobas
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Carlos Manuel Franco Abuín
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| |
Collapse
|
15
|
Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
16
|
Evaluation of Different Brown Seaweeds as Feed and Feed Additives Regarding Rumen Fermentation and Methane Mitigation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
This study investigated the impacts of different brown seaweed species—Ascophyllum nodosum, Sargassum fulvellum, Ecklonia maxima, Lessonia flavicans, Lessonia nigrescens, and Laminaria japonica—on rumen fermentation and methane (CH4) mitigation. The current in vitro batch culture study for 24 h at 39 °C evaluated these species in two experimental designs: as feed additive and as feed. The control group for both experimental designs was composed of 500 mg of basal diet (50% grass hay/50% concentrate). For the feed additives experimental design, each seaweed species was evaluated when it was added at 20% of the basal diet, while as a feed, the inclusion level of each species was 20% to partially replace the concentrate in the basal diet as follows (50% hay/30% concentrate/20% seaweed). Chemical analyses showed that the seaweeds were characterized by a high fiber content and high amounts of minerals such as calcium, potassium, and phosphorus, while the protein content ranged within 7 and 13%. When they were applied as feed additives, they increased the production of volatile fatty acids, with L. japonica being the most effective; however, they failed to suppress CH4 production. In contrast, their inclusion as a feed in the basal diet led to a significant reduction (p < 0.05) in CH4, especially for E. maxima and L. japonica, by up to 18 and 21%, respectively, but this was associated with general inhibition of the rumen fermentation. Therefore, the tested seaweeds could be used as a source of minerals and as a feed additive to improve rumen fermentation, but without anti-methanogenic potential. Meanwhile, their inclusion as feed at 20% could reduce CH4 production with an adverse effect on fermentation. Thus, further trials are needed to identify the appropriate inclusion level to achieve effective CH4 reduction without any detrimental effects on rumen fermentation.
Collapse
|
17
|
Gowda SGB, Yifan C, Gowda D, Tsuboi Y, Chiba H, Hui SP. Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry. Antioxidants (Basel) 2022; 11:antiox11081538. [PMID: 36009257 PMCID: PMC9404842 DOI: 10.3390/antiox11081538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Seaweeds are a good source of bioactive lipids and are known for their nutritional benefits, making them a valuable food source. Despite their dietary significance and nutritional importance, there are limited reports on comprehensive lipidome analysis of lipids with antioxidant properties. Therefore, this study aimed to compare the lipid profiles of five commonly consumed Japanese dietary seaweeds using non-targeted liquid chromatography/mass spectrometry (LC/MS). A total, of 304 molecular species from four major lipid classes were detected and characterized by MS/MS analysis. Multivariate statistical analysis revealed distinct lipid molecular compositions in kombu and sea mustard compared to hijiki, mozuku, and laver seaweeds. Kombu has been shown to contain large amounts of antioxidants, such as polyunsaturated fatty acids (PUFAs), and a high health promotion index compared to other seaweeds. Hierarchical cluster correlations indicated the predominance of glycerophospholipids (GPs) and glycerolipids (GLs) in sea mustard and kombu. As a result, dietary seaweeds have great potential as antioxidants and health-promoting foods for human consumption due to their high levels of PUFA-rich GPs and GLs. Unsaturated triacylglycerols are predominant in hijiki, whereas other health-beneficial lipids, such as monogalactosyldiacylglycerol and sulfoquinovosyl diacylglycerols, are predominant in sea mustard. This study provides a detailed characterization of lipids and their comparative fingerprints in seaweeds, demonstrating the potential use of dietary seaweeds in biotechnological and industrial applications involving the development of functional food products.
Collapse
Affiliation(s)
- Siddabasave Gowda B. Gowda
- Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, Japan
- Graduate School of Global Food Resources, Hokkaido University, Kita 9, Nishi 9, Sapporo 0600809, Japan
| | - Chen Yifan
- Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, Japan
| | - Divyavani Gowda
- Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, Japan
| | - Yui Tsuboi
- Graduate School of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, Japan
| | - Hitoshi Chiba
- Department of Nutrition, Sapporo University of Health Sciences, Nakanuma, Nishi-4-3-1-15, Higashi-ku, Sapporo 0070894, Japan
| | - Shu-Ping Hui
- Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, Japan
- Correspondence: ; Tel.: +81-11-706-3693
| |
Collapse
|
18
|
Sugumaran R, Padam BS, Yong WTL, Saallah S, Ahmed K, Yusof NA. A Retrospective Review of Global Commercial Seaweed Production-Current Challenges, Biosecurity and Mitigation Measures and Prospects. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:7087. [PMID: 35742332 PMCID: PMC9222978 DOI: 10.3390/ijerph19127087] [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: 05/27/2022] [Revised: 06/01/2022] [Accepted: 06/02/2022] [Indexed: 11/17/2022]
Abstract
Commercial seaweed cultivation has undergone drastic changes to keep up with the increasing demand in terms of the quantity and quality of the algal biomass needed to meet the requirements of constant innovation in industrial applications. Diseases caused by both biotic and abiotic factors have been identified as contributing to the economic loss of precious biomass. Biosecurity risk will eventually affect seaweed production as a whole and could cripple the seaweed industry. The current review sheds light on the biosecurity measures that address issues in the seaweed industry pushing towards increasing the quantity and quality of algal biomass, research on algal diseases, and tackling existing challenges as well as discussions on future directions of seaweed research. The review is presented to provide a clear understanding of the latest biosecurity developments from several segments in the seaweed research, especially from upstream cultivation encompassing the farming stages from seeding, harvesting, drying, and packing, which may lead to better management of this precious natural resource, conserving ecological balance while thriving on the economic momentum that seaweed can potentially provide in the future. Recommended breeding strategies and seedling stock selection are discussed that aim to address the importance of sustainable seaweed farming and facilitate informed decision-making. Sustainable seaweed cultivation also holds the key to reducing our carbon footprint, thereby fighting the existential crisis of climate change plaguing our generation.
Collapse
Affiliation(s)
- Rajeena Sugumaran
- Biotechnology Research Institute, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; (R.S.); (W.T.L.Y.); (S.S.)
| | - Birdie Scott Padam
- Seadling Sdn. Bhd., Kota Kinabalu Industrial Park, Kota Kinabalu 88460, Sabah, Malaysia;
| | - Wilson Thau Lym Yong
- Biotechnology Research Institute, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; (R.S.); (W.T.L.Y.); (S.S.)
| | - Suryani Saallah
- Biotechnology Research Institute, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; (R.S.); (W.T.L.Y.); (S.S.)
| | - Kamruddin Ahmed
- Borneo Medical and Health Research Centre, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia;
- Department of Pathology and Microbiology, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nur Athirah Yusof
- Biotechnology Research Institute, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; (R.S.); (W.T.L.Y.); (S.S.)
| |
Collapse
|
19
|
Lopez-Santamarina A, Cardelle-Cobas A, Del Carmen Mondragon A, Sinisterra-Loaiza L, Miranda JM, Cepeda A. Evaluation of the potential prebiotic effect of Himanthalia elongata, an Atlantic brown seaweed, in an in vitro model of the human distal colon. Food Res Int 2022; 156:111156. [PMID: 35651022 DOI: 10.1016/j.foodres.2022.111156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 11/28/2022]
Abstract
Until now, although different studies have shown the potential prebiotic effect of seaweed carbohydrates, no studies with the whole seaweeds have been carried out. In addition, the prebiotic effect throughput sequencing remains poorly investigated since most of the published works used qPCR or FISH to estimate bacterial changes. In this work, an in vitro model of the human distal colon was used to determine, for the first time, the potential prebiotic effect of a brown whole seaweed Himanthalia elongata. The whole seaweed was characterized in basis of its nutritional and mineral composition and submitted to the entire gastrointestinal digestion. The prebiotic effect was evaluated by the microbial modulation through 16S rRNA amplicon sequencing, qPCR and short-chain fatty acid analysis. The obtained results indicated that the colonic fraction of H. elongata was used selectively by the Bacteroides genus, more specifically by the specie Bacteoides ovatus, whereas inulin was used mainly by the Parabacteroides genus, being Parabacteroides distasonis the most abundant identified specie. Selective use of inulin by P. distasonis is, therefore, reported by the first time. qPCR analysis shown no significative differences in Bifidobacterium population and a decrease in Lactobacillus along the fermentation assays with both substrates. Regarding to the short-fatty acid production, maximal concentration, 56.11 ± 20.48 mM, was achieved for H. elongata, at 24 h of fermentation whereas for inulin total acid production was 93.66 ± 21.82 mM at 48 h of assay. The metabolic pathways associated with bacterial genera were not significantly different between the two tested substrates. Although more studies are necessary to elucidate the prebiotic character of H. elongata, the results presented in this work are promissory and could open new opportunities of research and application in the area of Nutrition and Food Chemistry.
Collapse
Affiliation(s)
- Aroa Lopez-Santamarina
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Alejandra Cardelle-Cobas
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - Alicia Del Carmen Mondragon
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Laura Sinisterra-Loaiza
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Jose Manuel Miranda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| |
Collapse
|
20
|
Evaluation of the chemical composition and nutritional potential of brown macroalgae commercialised in China. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
21
|
Supawong S, Park JW, Park J. Functional and Chemical Properties of Gim ( Porphyra yezoensis) as Affected by the Product Form. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060053] [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)
- Supattra Supawong
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Bangkok, Thailand
| | - Jae W. Park
- OSU Seafood Research & Education Center, Oregon State University, Corvallis, Oregon, USA
| | - Joodong Park
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, Thailand
| |
Collapse
|
22
|
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.
Collapse
|
23
|
Macroalgal Proteins: A Review. Foods 2022; 11:foods11040571. [PMID: 35206049 PMCID: PMC8871301 DOI: 10.3390/foods11040571] [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: 12/24/2021] [Revised: 01/31/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.
Collapse
|
24
|
Samarathunga J, Wijesekara I, Jayasinghe M. Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023564] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jayani Samarathunga
- Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Isuru Wijesekara
- Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Madhura Jayasinghe
- Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| |
Collapse
|
25
|
De Bhowmick G, Hayes M. In Vitro Protein Digestibility of Selected Seaweeds. Foods 2022; 11:foods11030289. [PMID: 35159443 PMCID: PMC8834047 DOI: 10.3390/foods11030289] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
Seaweed biomass is considered a valuable and potential, alternative protein source but it is currently under-exploited. Seaweed or Macroalgae do not require arable land and freshwater for their cultivation, they are fast growing and contain several health ingredients and beneficial macronutrients. In this study, we determined the in vitro k-Protein Digestibility-Corrected Amino Acid Score (k-PDCAAS) values of six different, Irish seaweeds using the rapid k-PDCAAS method. Based on the amino acid profile and protein content of each seaweed, the in vitro protein digestibility and k-PDCAAS scores were calculated. In addition, the limiting amino acid(s) for each of the six seaweeds was/were determined. Results suggest that although the in vitro digestibility was quite similar for all analyzed seaweeds, their k-PDCAAS scores varied significantly. The red seaweed Palmaria palmata had a k-PDCAAS score of 0.69 ± 0.014, while Fucus serratus had a value of 0.63 ± 0.084 and Alaria esculenta a value of 0.59 ± 0.021. The seaweeds were found to be rich in essential amino acids and taurine. Overall, the amino acid composition of the seaweeds studied suggests that they are suitable alternative protein sources for use in human nutrition providing both essential and non-essential amino acids to the consumer.
Collapse
|
26
|
Seaweed Blends as a Valuable Source of Polyunsaturated and Healthy Fats for Nutritional and Food Applications. Mar Drugs 2021; 19:md19120684. [PMID: 34940683 PMCID: PMC8704105 DOI: 10.3390/md19120684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/26/2021] [Indexed: 12/16/2022] Open
Abstract
Seaweeds are considered healthy and sustainable food. Although their consumption is modest in Western countries, the demand for seaweed in food markets is increasing in Europe. Each seaweed species has unique nutritional and functional features. The preparation of blends, obtained by mixing several seaweeds species, allows the obtaining of maximum benefits and ingredients with single characteristics. In this work, five seaweed blends, commercially available and produced under organic conditions in Europe, were characterized. The proximal composition included contents of ash (20.28–28.68% DW), proteins (17.79–26.61% DW), lipids (0.55–1.50% DW), and total carbohydrates (39.47–47.37% DW). Fatty acid profiles were determined by gas chromatography–mass spectrometry (GC–MS), allowing quantification of healthy fatty acids, namely n-3 and n-6 polyunsaturated fatty acids (PUFA), and calculation of lipid quality indices. Each blend showed a characteristic PUFA content in the lipid pool (35.77–49.43% of total fatty acids) and the content in essential and healthy n-3 PUFA is highlighted. The atherogenicity (0.54–0.72) and thrombogenicity (0.23–0.45) indices evidenced a good nutritional value of lipid fractions. As nutritional and environmentally attractive products, the consumption of the studied seaweed blends can contribute to a healthy lifestyle.
Collapse
|
27
|
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.
Collapse
|
28
|
Macroalgae as Protein Sources—A Review on Protein Bioactivity, Extraction, Purification and Characterization. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177969] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
The increased demand for protein sources combined with a decrease in the available land and water resources have led to a growing interest in macroalgae as alternative protein sources. This review focuses on strategies for macroalgae protein extraction, enrichment and characterization. To date, the protein extraction methods applied to algae include enzymatic hydrolysis, physical processes and chemical extraction. Novel methods, such as pulsed electric field, microwave-assisted, pressurized liquid and supercritical fluid extractions, and the application of smart solvents are discussed. An overview of the use of membranes and other processes to generate high-value protein concentrates from algae extracts is also presented, as well as some examples of the methods used for their characterization. The potential bioactivities from macroalgae-derived proteins and peptides, including novel glycoproteins and lectins, are briefly reviewed.
Collapse
|
29
|
Screening of Bioactive Properties in Brown Algae from the Northwest Iberian Peninsula. Foods 2021; 10:foods10081915. [PMID: 34441692 PMCID: PMC8394977 DOI: 10.3390/foods10081915] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/11/2021] [Accepted: 08/12/2021] [Indexed: 12/14/2022] Open
Abstract
Algae are an underexploited source of natural bioactive compounds in Western countries, so an increasing interest in the valorization of these marine organisms has emerged in recent years. In this work, the effect of extracting solvent on the extraction yield, phenolic content, antioxidant capacity, and antimicrobial activity of nine brown macroalgae species (Ascophyllum nodosum, Himanthalia elongata, Undaria pinnatifida, Pelvetia canaliculata, Saccharina latissima, Bifurcaria bifurcata, Laminaria ochroleuca, Sargassum muticum, and Fucus spiralis) was assessed. Total phenolic content (TPC) and the antioxidant properties of extracts by different assays: radical scavenging activity (DPPH-RSA) and ferric reducing antioxidant power (FRAP) were performed. The antimicrobial activity of extracts was studied against six different foodborne microorganisms: Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa. The highest extraction yield was achieved in ethanolic extracts. However, the highest TPC and FRAP values were obtained on the ethyl acetate extracts, especially from A. nodosum. Concerning algal species, the highest TPC and FRAP values were found in A. nodosum, while the highest DPPH-RSA values were achieved in the hexane extracts of B. bifurcata. The antimicrobial activity of algal extracts varied according to the solvent and alga selected, suggesting the species- and solvent-dependent behavior of this property, with B. bifurcata extracts showing the highest results for a wide range of bacteria. Our results provide insight on the characterization of widespread brown algae in the coasts of the North-Western region of the Iberian Peninsula, reflecting multiple health-enhancing properties which may lead to their exploitation in food, pharmacological, and cosmetic industries.
Collapse
|
30
|
Macho-González A, Bastida S, Garcimartín A, López-Oliva ME, González P, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Functional Meat Products as Oxidative Stress Modulators: A Review. Adv Nutr 2021; 12:1514-1539. [PMID: 33578416 PMCID: PMC8321872 DOI: 10.1093/advances/nmaa182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/21/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
Collapse
Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Pilar González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María José González-Muñoz
- Biomedical Sciences Department, Toxicology Teaching Unit, Pharmacy School, Alcala University, Alcalá de Henares, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| |
Collapse
|
31
|
Quitral V, Sepúlveda M, Gamero-Vega G, Jiménez P. Seaweeds in bakery and farinaceous foods: A mini-review. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
32
|
|
33
|
Pérez-Vas R, Puime Guillén F, Enríquez-Díaz J. Valuation of a Company Producing and Trading Seaweed for Human Consumption: Classical Methods vs. Real Options. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18105262. [PMID: 34063346 PMCID: PMC8156343 DOI: 10.3390/ijerph18105262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/07/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022]
Abstract
Aquaculture is an increasingly relevant sector in the exploitation of natural resources; therefore, it is appropriate to propose various models that include the fundamental variables for its economic-financial valuation from a business point of view. The objective of this paper is to analyze different models for the valuation of investment projects in a company in the aquaculture sector in order to conclude whether there is a model that represents a better valuation. Therefore, in this study, four valuation models have been applied, three classical models (net present value, internal rate of return, and payback) and a more recent model, real options (RO) for a company producing and marketing seaweed in Galicia (region located in the northwest of Spain). The results obtained, RO (€5,527,144.04) and net present value (€5,479,659.19), conclude that the RO model estimates a higher added value by taking into account in its calculations the flexibility given by the expansion option. Future lines of research include the application of valuation models that have been applied to companies belonging to the same sector in order to compare whether the results found are similar.
Collapse
Affiliation(s)
- Raisa Pérez-Vas
- Faculty of Economics and Business, IC2-ECOBAS, Universidade de Vigo, Lagoas-Marcosende s/n, 36310 Vigo, Spain
- Correspondence: ; Tel.: +34-986-813509
| | - Félix Puime Guillén
- Faculty of Economics and Business, University of A Coruña, 15008 A Coruña, Spain; (F.P.G.); (J.E.-D.)
| | - Joaquín Enríquez-Díaz
- Faculty of Economics and Business, University of A Coruña, 15008 A Coruña, Spain; (F.P.G.); (J.E.-D.)
| |
Collapse
|
34
|
Pereira AG, Fraga-Corral M, Garcia-Oliveira P, Lourenço-Lopes C, Carpena M, Prieto MA, Simal-Gandara J. The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study. Mar Drugs 2021; 19:178. [PMID: 33805184 PMCID: PMC8064379 DOI: 10.3390/md19040178] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 12/23/2022] Open
Abstract
In the recent decades, algae have proven to be a source of different bioactive compounds with biological activities, which has increased the potential application of these organisms in food, cosmetic, pharmaceutical, animal feed, and other industrial sectors. On the other hand, there is a growing interest in developing effective strategies for control and/or eradication of invasive algae since they have a negative impact on marine ecosystems and in the economy of the affected zones. However, the application of control measures is usually time and resource-consuming and not profitable. Considering this context, the valorization of invasive algae species as a source of bioactive compounds for industrial applications could be a suitable strategy to reduce their population, obtaining both environmental and economic benefits. To carry out this practice, it is necessary to evaluate the chemical and the nutritional composition of the algae as well as the most efficient methods of extracting the compounds of interest. In the case of northwest Spain, five algae species are considered invasive: Asparagopsis armata, Codium fragile, Gracilaria vermiculophylla, Sargassum muticum, and Grateulopia turuturu. This review presents a brief description of their main bioactive compounds, biological activities, and extraction systems employed for their recovery. In addition, evidence of their beneficial properties and the possibility of use them as supplement in diets of aquaculture animals was collected to illustrate one of their possible applications.
Collapse
Affiliation(s)
- Antia G. Pereira
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (A.G.P.); (M.F.-C.); (P.G.-O.); (C.L.-L.); (M.C.)
| |
Collapse
|
35
|
Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods. Foods 2021; 10:foods10010181. [PMID: 33477578 PMCID: PMC7831315 DOI: 10.3390/foods10010181] [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: 12/21/2020] [Revised: 01/11/2021] [Accepted: 01/14/2021] [Indexed: 12/29/2022] Open
Abstract
In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.
Collapse
|
36
|
Bermejo R, Macías M, Sánchez-García F, Love R, Varela-Álvarez E, Hernández I. Influence of irradiance, dissolved nutrients and salinity on the colour and nutritional characteristics of Gracilariopsis longissima (Rhodophyta). ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
37
|
Machado M, Machado S, Pimentel FB, Freitas V, Alves RC, Oliveira MBPP. Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System. Foods 2020; 9:foods9101382. [PMID: 33003638 PMCID: PMC7600167 DOI: 10.3390/foods9101382] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/22/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
Seaweeds are a recognized source of bioactive compounds and techno-functional ingredients. However, its protein fraction is still underexplored. The aim of this study was to determine the total and free amino acid profile and protein content of four seaweeds species (Porphyra dioica, Porphyra umbilicalis,Gracilaria vermiculophylla, and Ulva rigida) produced in an integrated multi-trophic aquaculture system, while assessing their protein quality. Samples were submitted to acid and alkaline hydrolysis (total amino acids) and to an aqueous extraction (free amino acids) followed by an automated online derivatization procedure, and analyzed by reverse phase-high performance liquid chromatography. Protein-, non-protein and total-nitrogen were quantified by the Kjeldahl method. Crude and true protein contents were estimated based on the nitrogen and amino acid composition. Protein quality was assessed based on the amino acids profile. Porphyra species presented the highest protein content compared to the remaining three seaweed species tested. All samples presented a complete profile of essential amino acids and a high quality protein profile, according to World Health Organization and Food and Agriculture Organization standards. Methionine and tryptophan were the first limiting amino acids in all species. Red species (Porphyra and Gracilaria) presented high levels of free alanine, glutamic, and aspartic acids. The results highlight the potential of using seaweeds as an alternative and sustainable source of protein and amino acids for human nutrition and industrial food processing.
Collapse
Affiliation(s)
- Marlene Machado
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (M.M.); (S.M.); (M.B.P.P.O.)
| | - Susana Machado
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (M.M.); (S.M.); (M.B.P.P.O.)
| | - Filipa B. Pimentel
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (M.M.); (S.M.); (M.B.P.P.O.)
- Correspondence: (F.B.P.); (R.C.A.)
| | - Victor Freitas
- LAQV, REQUIMTE, Department of Chemical and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal;
| | - Rita C. Alves
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (M.M.); (S.M.); (M.B.P.P.O.)
- Correspondence: (F.B.P.); (R.C.A.)
| | - M. Beatriz P. P. Oliveira
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (M.M.); (S.M.); (M.B.P.P.O.)
| |
Collapse
|
38
|
El-Sayed SM. Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese. Heliyon 2020; 6:e03278. [PMID: 31993529 PMCID: PMC6974769 DOI: 10.1016/j.heliyon.2020.e03278] [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: 09/22/2019] [Revised: 10/16/2019] [Accepted: 01/17/2020] [Indexed: 12/18/2022] Open
Abstract
Spinach fine powder is a good source of protein, fiber, antioxidant, and minerals, making it a suitable ingredient to be used in the formulation of foods with high nutritional or biological values. In the current study, spinach nano-powder (0.50, 1.00, 1.50, and 2%) was used in the manufacturing of ultra-filtered soft chesses (UF-soft chesses). The quality of the cheeses was assessed by measuring their chemical compositions, colors, sensory, and antioxidant properties. Dynamic light scattering (DLS) showed that particles of spinach powder followed a normal distribution pattern with an average diameter of about 328 nm. By increasing the addition of spinach nano-powder with retentate its content of fiber, minerals, total phenolic content, and antioxidant activity was improved. Moreover, the total solid, protein and acidity contents increased significantly with the increased percentage of added spinach nano-powder reaching maximum values after four weeks of cold storage. Cheese containing 0.5% and 1% spinach powder demonstrated higher values for sensory parameters than other treatments. UF-cheese prepared in this work represents a novel functional dairy product that can potentially provide the human body with better nutrients.
Collapse
|
39
|
Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
40
|
Preparation and characterization of edible starch film reinforced by laver. Int J Biol Macromol 2019; 129:944-951. [DOI: 10.1016/j.ijbiomac.2019.02.045] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 01/28/2023]
|
41
|
Gómez-Guzmán M, Rodríguez-Nogales A, Algieri F, Gálvez J. Potential Role of Seaweed Polyphenols in Cardiovascular-Associated Disorders. Mar Drugs 2018; 16:E250. [PMID: 30060542 PMCID: PMC6117645 DOI: 10.3390/md16080250] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/22/2018] [Accepted: 07/26/2018] [Indexed: 01/09/2023] Open
Abstract
The beneficial effects of various polyphenols with plant origins on different cardiovascular-associated disorders, such as hypertension, diabetes mellitus type 2 and metabolic syndrome are well known. Recently, marine crude-drugs are emerging as potential treatments in many noncommunicable conditions, including those involving the cardiovascular system. Among the active compounds responsible for these activities, seaweed polyphenols seem to play a key role. The aim of the present review is to summarise the current knowledge about the beneficial effects reported for edible seaweed polyphenols in the amelioration of these prevalent conditions, focusing on both preclinical and clinical studies. This review will help to establish the basis for future studies in this promising field.
Collapse
Affiliation(s)
- Manuel Gómez-Guzmán
- Department of Pharmacology, School of Pharmacy, University of Granada, 18071 Granada, Spain.
- Instituto de Investigación Biosanitaria de Granada (Ibs.GRANADA), 18071 Granada, Spain.
| | - Alba Rodríguez-Nogales
- Instituto de Investigación Biosanitaria de Granada (Ibs.GRANADA), 18071 Granada, Spain.
- CIBER-EHD, Department of Pharmacology, Centre for Biomedical Research (CIBM), University of Granada, 18071 Granada, Spain.
| | - Francesca Algieri
- Instituto de Investigación Biosanitaria de Granada (Ibs.GRANADA), 18071 Granada, Spain.
- CIBER-EHD, Department of Pharmacology, Centre for Biomedical Research (CIBM), University of Granada, 18071 Granada, Spain.
| | - Julio Gálvez
- Instituto de Investigación Biosanitaria de Granada (Ibs.GRANADA), 18071 Granada, Spain.
- CIBER-EHD, Department of Pharmacology, Centre for Biomedical Research (CIBM), University of Granada, 18071 Granada, Spain.
| |
Collapse
|