1
|
Maciel F, Madureira L, Geada P, Teixeira JA, Silva J, Vicente AA. The potential of Pavlovophyceae species as a source of valuable carotenoids and polyunsaturated fatty acids for human consumption. Biotechnol Adv 2024; 74:108381. [PMID: 38777244 DOI: 10.1016/j.biotechadv.2024.108381] [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: 12/13/2023] [Revised: 05/17/2024] [Accepted: 05/17/2024] [Indexed: 05/25/2024]
Abstract
Microalgae are a group of microorganisms, mostly photoautotrophs with high CO2 fixation capacity, that have gained increased attention in the last decades due to their ability to produce a wide range of valuable metabolites, such as carotenoids and polyunsaturated fatty acids, for application in food/feed, pharmaceutical, and cosmeceutical industries. Their increasing relevance has highlighted the importance of identifying and culturing new bioactive-rich microalgae species, as well as of a thorough understanding of the growth conditions to optimize the biomass production and master the biochemical composition according to the desired application. Thus, this review intends to describe the main cell processes behind the production of carotenoids and polyunsaturated fatty acids, in order to understand the possible main triggers responsible for the accumulation of those biocompounds. Their economic value and the biological relevance for human consumption are also summarized. In addition, an extensive review of the impact of culture conditions on microalgae growth performance and their biochemical composition is presented, focusing mainly on the studies involving Pavlovophyceae species. A complementary description of the biochemical composition of these microalgae is also presented, highlighting their potential applications as a promising bioresource of compounds for large-scale production and human and animal consumption.
Collapse
Affiliation(s)
- Filipe Maciel
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
| | - Leandro Madureira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal.
| | - Pedro Geada
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
| | - José António Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
| | - Joana Silva
- ALLMICROALGAE, Natural Products S.A., R&D Department, Rua 25 de Abril 19, 2445-287 Pataias, Portugal.
| | - António Augusto Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
| |
Collapse
|
2
|
Maciel F, Berni P, Geada P, Teixeira J, Silva J, Vicente A. Identification and optimization of the key growth parameters involved in carotenoids production of the marine microalga Pavlova gyrans. Sci Rep 2024; 14:17224. [PMID: 39060334 PMCID: PMC11282313 DOI: 10.1038/s41598-024-66986-y] [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: 02/06/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
In this work, a multivariate analysis was carried out, using a Plackett-Burman (PB) design involving seventeen growth parameters, on carotenoids production of Pavlova gyrans (p < 0.10). Each assay was analysed regarding its content (mg g-1) of fucoxanthin (Fx), diatoxanthin, diadinoxanthin, β-carotene (βCar), α-carotene, and the sum of all carotenoids analysed individually (TCar). According to the statistical analysis, modified medium formulations were developed for the particular cases of Fx, βCar, and TCar. The study showed that Fx content was positively affected by nitrogen supplementation and lower light intensities. Higher concentrations of nitrogen and iron increased the final content of βCar as well. Similarly, salinity, light intensity, nitrogen, iron, and cobalt were identified as key factors in TCar production. The PB-based formulations showed significant improvements (p < 0.05) for TCar (11.794 mg g-1) and Fx (6.153 mg g-1) when compared to the control conditions (Walne's medium-2.010 mg g-1). Furthermore, effective control of key variables (e.g., light intensity) throughout P. gyrans growth proved successful (p < 0.05), increasing the productivity of Fx (0.759 mg L-1 d-1) and TCar (1.615 mg L-1 d-1).
Collapse
Affiliation(s)
- Filipe Maciel
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal
| | - Paulo Berni
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal
| | - Pedro Geada
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal.
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal.
| | - José Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal
| | - Joana Silva
- ALLMICROALGAE, Natural Products S.A., Lisbon, Portugal
| | - António Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal
| |
Collapse
|
3
|
Bhatnagar P, Gururani P, Parveen A, Gautam P, Chandra Joshi N, Tomar MS, Nanda M, Vlaskin MS, Kumar V. Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products. Food Chem 2024; 441:138322. [PMID: 38190793 DOI: 10.1016/j.foodchem.2023.138322] [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: 09/14/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/10/2024]
Abstract
The consumer demand for protein rich foods urges the exploration for novel products of natural origin. Algae can be considered as a gold mine of different bioactive compounds, among which protein is distributed in significant amounts i.e., around 30% and can even reach to 55-60% in some cyanobacteria. Bakery and dairy products are extensively consumed worldwide due to product diversification and innovation. However, incorporation of algae biomass can lead to the development of green colour and fishy flavour that usually is not accepted in such products. Therefore, isolation and application of algae-derived proteins opens a new door for food industry. The present review provides a comprehensive understanding of incorporation of algae as a protein-rich ingredient in bakery and dairy products. The paper provides a deep insight for all the possible recent trends related to production and extraction of algae proteins accompanied by their incorporation in bakery and dairy foods.
Collapse
Affiliation(s)
- Pooja Bhatnagar
- Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India.
| | - Afreen Parveen
- Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Pankaj Gautam
- Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Naveen Chandra Joshi
- Division of Research & Innovation, Uttaranchal University Dehradun, Uttarakhand, 248007, India
| | - Mahipal Singh Tomar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India
| | - Manisha Nanda
- Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Mikhail S Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russian Federation
| | - Vinod Kumar
- Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India; Peoples' Friendship University of Russia (RUDN University), Moscow 117198, Russian Federation.
| |
Collapse
|
4
|
Dhandwal A, Bashir O, Malik T, Salve RV, Dash KK, Amin T, Shams R, Wani AW, Shah YA. Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-33431-6. [PMID: 38710849 DOI: 10.1007/s11356-024-33431-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
Microalgae (MA) are the most abundant seaweeds with high nutritional properties. They are accepted as potential biocatalysts for the bioremediation of wastewater. They are widely used in food, feed, and biofuel industries and can potentially be food for future generations. MA-based purification of wastewater technology could be a universal alternative solution for the recovery of resources from wastewater for low-cost biomass feedstock for industry. They provide a wide range of functional components, viz. omega-3 fatty acids, along with a plenteous number of pigments such as ß-carotene, astaxanthin, lutein, phycocyanin, and chlorophyll, which are used extensively as food additives and nutraceuticals. Further, proteins, lipids, vitamins, and carbohydrates are described as nutritional characteristics in MA. They are investigated as single-cell protein, thickening/stabilizing agents, and pigment sources in the food industry. The review emphasizes the production and extraction of nutritional and functional components of algal biomass and the role of microalgal polysaccharides in digestion and nutritional absorption in the gastrointestinal tract. Further, the use of MA in the food industry was also investigated along with their potential therapeutic applications.
Collapse
Affiliation(s)
- Akhil Dhandwal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Tanu Malik
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rahul Vinayak Salve
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ab Waheed Wani
- Department of Horticulture, Lovely Professional University, Phagwara, Punjab, India
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman
| |
Collapse
|
5
|
Pehlivan AD, Yadel İ, Kılıç N, Öztürk Hİ. The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01840-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
6
|
Micro-Encapsulated Microalgae Oil Supplementation Has No Systematic Effect on the Odor of Vanilla Shake-Test of an Electronic Nose. Foods 2022; 11:foods11213452. [PMID: 36360065 PMCID: PMC9654470 DOI: 10.3390/foods11213452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 11/26/2022] Open
Abstract
In this study, we aimed to carry out the efficient fortification of vanilla milkshakes with micro-encapsulated microalgae oil (brand: S17-P100) without distorting the product’s odor. A 10-step oil-enrichment protocol was developed using an inclusion rate of 0.2 to 2 w/w%. Fatty acid (FA) profile analysis was performed using methyl esters with the GC-MS technique, and the recovery of docosahexaenoic acid (C22:6 n3, DHA) was robust (r = 0.97, p < 0.001). The enrichment process increased the DHA level to 412 mg/100 g. Based on this finding, a flash-GC-based electronic nose (e-nose) was used to describe the product’s odor. Applying principal component (PC) analysis to the acquired sensor data revealed that for the first four PCs, only PC3 (6.5%) showed a difference between the control and the supplemented products. However, no systematic pattern of odor profiles corresponding to the percentages of supplementation was observed within the PC planes. Similarly, when discriminant factor analysis (DFA) was applied, though a classification of the control and supplemented products, we obtained a validation score of 98%, and the classification pattern of the odor profiles did not follow a systematic format. Again, when a more targeted approach such as the partial least square regression (PLSR) was used on the most dominant sensors, a weak relationship (R2 = 0.50) was observed, indicating that there was no linear combination of the qualitative sensors’ signals that could accurately describe the supplemented concentration variation. It can therefore be inferred that no detectable off-odor was present as a side effect of the increase in the oil concentration. Some volatile compounds of importance in regard to the odor, such as ethylacetate, ethyl-isobutarate, pentanal and pentyl butanoate, were found in the supplemented product. Although the presence of yeasts and molds was excluded from the product, ethanol was detected in all samples, but with an intensity that was insufficient to cause an off-odor.
Collapse
|
7
|
Zhou J, Wang M, Saraiva JA, Martins AP, Pinto CA, Prieto MA, Simal-Gandara J, Cao H, Xiao J, Barba FJ. Extraction of lipids from microalgae using classical and innovative approaches. Food Chem 2022; 384:132236. [PMID: 35240572 DOI: 10.1016/j.foodchem.2022.132236] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/05/2023]
Abstract
Microalgae, as a photosynthetic autotrophic organism, contain a variety of bioactive compounds, including lipids, proteins, polysaccharides, which have been applied in food, medicine, and fuel industries, among others. Microalgae are considered a good source of marine lipids due to their high content in unsaturated fatty acid (UFA) and can be used as a supplement/replacement for fish-based oil. The high concentration of docosahexaenoic (DHA) and eicosapentaenoic acids (EPA) in microalgae lipids, results in important physiological functions, such as antibacterial, anti-inflammatory, and immune regulation, being also a prerequisite for its development and application. In this paper, a variety of approaches for the extraction of lipids from microalgae were reviewed, including classical and innovative approaches, being the advantages and disadvantages of these methods emphasized. Further, the effects of microalgae lipids as high value bioactive compounds in human health and their use for several applications are dealt with, aiming using green(er) and effective methods to extract lipids from microalgae, as well as develop and extend their application potential.
Collapse
Affiliation(s)
- Jianjun Zhou
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Min Wang
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Ana P Martins
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidade de Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidade de Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidade de Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidade de Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
| |
Collapse
|
8
|
Din NAS, Mohd Alayudin ‘AS, Sofian-Seng NS, Rahman HA, Mohd Razali NS, Lim SJ, Wan Mustapha WA. Brown Algae as Functional Food Source of Fucoxanthin: A Review. Foods 2022; 11:2235. [PMID: 35954003 PMCID: PMC9368577 DOI: 10.3390/foods11152235] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 02/06/2023] Open
Abstract
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous biological activities that benefit human health. Due to these valuable properties, fucoxanthin's potential as a potent source for functional food, feed, and medicine is being explored extensively today. This article has thoroughly reviewed the availability and biosynthesis of fucoxanthin in the brown seaweed, as well as the mechanism behind it. We included the literature findings concerning the beneficial bioactivities of fucoxanthin such as antioxidant, anti-inflammatory, anti-obesity, antidiabetic, anticancer, and other potential activities. Last, an additional view on its potential as a functional food ingredient has been discussed to facilitate a broader application of fucoxanthin as a promising bioactive compound.
Collapse
Affiliation(s)
- Nur Akmal Solehah Din
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
| | - ‘Ain Sajda Mohd Alayudin
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
| | - Noor-Soffalina Sofian-Seng
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Hafeedza Abdul Rahman
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Noorul Syuhada Mohd Razali
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| |
Collapse
|
9
|
Chen C, Tang T, Shi Q, Zhou Z, Fan J. The potential and challenge of microalgae as promising future food sources. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Terasaki M, Murase W, Kamakura Y, Kawakami S, Kubota A, Kojima H, Ohta T, Tanaka T, Maeda H, Miyashita K, Mutoh M. A Biscuit Containing Fucoxanthin Prevents Colorectal Carcinogenesis in Mice. Nutr Cancer 2022; 74:3651-3661. [PMID: 35695489 DOI: 10.1080/01635581.2022.2086703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Fucoxanthin (Fx) is a critical pigment required for photosynthesis in brown algae and microalgae. Fx is also a dietary marine carotenoid that with potent anticancer activity in vitro and in vivo. Some popular light meals for increased satiety, such as biscuits, cereals, and crackers, are frequently fortified with micronutrients for human health benefits. However, data on the anticancer potential of Fx-supplemented light meals in humans and animal models remain limited. In the present study, we investigated the anticancer effects of a Fx-supplemented biscuit using a carcinogenic murine azoxymethane/dextran sodium sulfate (AOM/DSS) model. We observed that periodic administration of biscuits containing 0.3% Fx (Fx-biscuit) at an interval of 3 days (each 15 h) per week for 15 weeks significantly inhibited colorectal carcinogenesis in AOM/DSS mice. Comprehensive gene analysis demonstrated that the Fx-biscuit significantly altered the expression of 138 genes in the colorectal mucosal tissue of the mice. In particular, the expression of heat shock protein 70 (HSP70) genes, Hspa1b (-35.7-fold) and Hspa1a (-34.9-fold), was markedly downregulated. HSP70 is a polyfunctional chaperone protein that is involved in cancer development. Compared to the control-biscuit group, the number of cells with markedly high fluorescence for HSP70 protein (HSP70high) in colorectal mucosal crypts and adenocarcinomas significantly reduced by 0.3- and 0.2-fold, respectively, in the Fx-biscuit group. Our results suggested that Fx-biscuit possesses chemopreventive potential in the colorectal cancer of AOM/DSS mice via the downregulation of HSP70.
Collapse
Affiliation(s)
- Masaru Terasaki
- School of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan.,Advanced Research Promotion Center, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Wataru Murase
- School of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Yukino Kamakura
- School of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Serina Kawakami
- School of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Atsuhito Kubota
- School of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Hiroyuki Kojima
- School of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan.,Advanced Research Promotion Center, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Tohru Ohta
- Advanced Research Promotion Center, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
| | - Takuji Tanaka
- Department of Diagnostic Pathology and Research Center of Diagnostic Pathology, Gifu Municipal Hospital, Gifu, Japan
| | - Hayato Maeda
- Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan
| | - Kazuo Miyashita
- Center for Industry-University Collaboration, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
| | - Michihiro Mutoh
- Department of Molecular-Targeting Prevention, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan
| |
Collapse
|
11
|
Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
12
|
Hosseinkhani N, McCauley JI, Ralph PJ. Key challenges for the commercial expansion of ingredients from algae into human food products. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102696] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
13
|
Sun H, Yang S, Zhao W, Kong Q, Zhu C, Fu X, Zhang F, Liu Z, Zhan Y, Mou H, He Y. Fucoxanthin from marine microalgae: A promising bioactive compound for industrial production and food application. Crit Rev Food Sci Nutr 2022; 63:7996-8012. [PMID: 35319314 DOI: 10.1080/10408398.2022.2054932] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Fucoxanthin attracts increasing attentions due to its potential health benefits, which has been exploited in several food commodities. However, fucoxanthin available for industrial application is mainly derived from macroalgae, and is not yet sufficiently cost-effective compared with microalgae. This review focuses on the strategies to improve fucoxanthin productivity and approaches to reduce downstream costs in microalgal production. Here we comprehensively and critically discuss ways and methods to increase the cell growth rate and fucoxanthin content of marine microalgae, including strain screening, condition optimization, design of culture mode, metabolic and genetic engineering, and scale-up production of fucoxanthin. The approaches in downstream processes provide promising alternatives for fucoxanthin production from marine microalgae. Besides, this review summarizes fucoxanthin improvements in solubility and bioavailability by delivery system of emulsion, nanoparticle, and hydrogel, and discusses fucoxanthin metabolism with gut microbes. Fucoxanthin production from marine microalgae possesses numerous advantages in environmental sustainability and final profits to meet incremental global market demands of fucoxanthin. Strategies of adaptive evolution, multi-stage cultivation, and bioreactor improvements have tremendous potentials to improve economic viability of the production. Moreover, fucoxanthin is promising as the microbiota-targeted ingredient, and nanoparticles can protect fucoxanthin from external environmental factors for improving the solubility and bioavailability.
Collapse
Affiliation(s)
- Han Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Shufang Yang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Weiyang Zhao
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changliang Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiaodan Fu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhemin Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yuming Zhan
- Shandong Feed and Veterinary Drug Quality Center, Jinan, Shandong, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou, Fujian, China
| |
Collapse
|
14
|
Hernández H, Nunes MC, Prista C, Raymundo A. Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods 2022; 11:foods11050755. [PMID: 35267388 PMCID: PMC8909392 DOI: 10.3390/foods11050755] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/04/2023] Open
Abstract
In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris, Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior, sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is discussed in the current work. This review of the literature on the incorporation of microalgae in dairy products aims to contribute to a better understanding of the potential use of these unique food ingredients in the development of new sustainable products and of their beneficial effects on health. Considering the importance of commercialization, regulatory issues about the use of microalgae in dairy products are also discussed.
Collapse
|
15
|
Coleman B, Van Poucke C, Dewitte B, Ruttens A, Moerdijk-Poortvliet T, Latsos C, De Reu K, Blommaert L, Duquenne B, Timmermans K, van Houcke J, Muylaert K, Robbens J. Potential of microalgae as flavoring agents for plant-based seafood alternatives. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
16
|
Wang J, Liu B, Qi Y, Wu D, Liu X, Liu C, Gao Y, Shi J, Fang L, Min W. Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt. Int J Biol Macromol 2022; 206:148-158. [PMID: 35227703 DOI: 10.1016/j.ijbiomac.2022.02.141] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/09/2022] [Accepted: 02/23/2022] [Indexed: 01/23/2023]
Abstract
This study evaluated quality attributes and in vivo antioxidant activity of Auricularia cornea var. Li polysaccharide (ACP)-fortified set yogurt during 21 days of storage (4 °C). Set yogurt was manufactured using a commercial yogurt culture, and 3% (w/v) ACP was added. Physicochemical (pH, titratable acidity, and water-holding capacity), textural, rheological, microstructural, flavor, and antioxidant properties of set yogurt were investigated. The results showed that the addition of ACP significantly enhanced WHC, viscosity, firmness, and cohesiveness, while inhibiting post-acidification of set yogurt during storage. The yogurt supplemented with ACP showed a larger hysteresis area and higher G' and G″ values, formed a porous, dense, mesh-like structure and exhibited a unique mushroom flavor. Antioxidant results showed that administration of ACP-fortified yogurt significantly decreased serum alanine aminotransferase and aspartate aminotransferase enzyme activities and malondialdehyde levels, while increasing superoxide dismutase, catalase, phospholipid hydroperoxide glutathione peroxidase, and total antioxidant capacity in the liver and hippocampus of the mice. ACP-fortified yogurt might alleviate hepatic damage and hippocampal neuroinflammation induced by d-galactose. Additionally, ACP-fortified yogurt downregulated the expression of Keap1 and upregulated the expression of Nrf2 and HO-1 in the liver. In conclusion, ACP may be used as an ingredient to produce yogurt with desired properties.
Collapse
Affiliation(s)
- Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Bingying Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Yuan Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Xiaoting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Yawen Gao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Junhua Shi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China.
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China.
| |
Collapse
|
17
|
Üstün‐Aytekin Ö, Çoban I, Aktaş B. Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with
Arthrospira platensis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Özlem Üstün‐Aytekin
- Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences University of Health Sciences Istanbul Turkey
| | - Işık Çoban
- Department of Bioengineering, Faculty of Engineering Science and Advanced Technologies Research Center Istanbul Medeniyet University Istanbul Turkey
| | - Betül Aktaş
- Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences University of Health Sciences Istanbul Turkey
| |
Collapse
|
18
|
Kwon SH, Kothari D, Jung HI, Lim JM, Kim WL, Kwon HC, Han SG, Seo SM, Choi YK, Kim SK. Noni juice-fortified yogurt mitigates dextran sodium sulfate-induced colitis in mice through the modulation of inflammatory cytokines. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
|
19
|
Francezon N, Tremblay A, Mouget JL, Pasetto P, Beaulieu L. Algae as a Source of Natural Flavors in Innovative Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11753-11772. [PMID: 34597023 DOI: 10.1021/acs.jafc.1c04409] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, "fresh seashore", "seafood-like", "cucumber green", and "earthy" are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity-floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.
Collapse
Affiliation(s)
- Nellie Francezon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France
| | - Ariane Tremblay
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| | - Jean-Luc Mouget
- Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Pamela Pasetto
- Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| |
Collapse
|
20
|
Koyande AK, Chew KW, Manickam S, Chang JS, Show PL. Emerging algal nanotechnology for high-value compounds: A direction to future food production. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
21
|
Lafarga T, Rodríguez-Bermúdez R, Morillas-España A, Villaró S, García-Vaquero M, Morán L, Sánchez-Zurano A, González-López CV, Acién-Fernández FG. Consumer knowledge and attitudes towards microalgae as food: The case of Spain. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102174] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
22
|
Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
Collapse
Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| |
Collapse
|
23
|
Pereira AG, Otero P, Echave J, Carreira-Casais A, Chamorro F, Collazo N, Jaboui A, Lourenço-Lopes C, Simal-Gandara J, Prieto MA. Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids. Mar Drugs 2021; 19:md19040188. [PMID: 33801636 PMCID: PMC8067268 DOI: 10.3390/md19040188] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [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: 03/25/2021] [Indexed: 12/15/2022] Open
Abstract
Algae are considered pigment-producing organisms. The function of these compounds in algae is to carry out photosynthesis. They have a great variety of pigments, which can be classified into three large groups: chlorophylls, carotenoids, and phycobilins. Within the carotenoids are xanthophylls. Xanthophylls (fucoxanthin, astaxanthin, lutein, zeaxanthin, and β-cryptoxanthin) are a type of carotenoids with anti-tumor and anti-inflammatory activities, due to their chemical structure rich in double bonds that provides them with antioxidant properties. In this context, xanthophylls can protect other molecules from oxidative stress by turning off singlet oxygen damage through various mechanisms. Based on clinical studies, this review shows the available information concerning the bioactivity and biological effects of the main xanthophylls present in algae. In addition, the algae with the highest production rate of the different compounds of interest were studied. It was observed that fucoxanthin is obtained mainly from the brown seaweeds Laminaria japonica, Undaria pinnatifida, Hizikia fusiformis, Sargassum spp., and Fucus spp. The main sources of astaxanthin are the microalgae Haematococcus pluvialis, Chlorella zofingiensis, and Chlorococcum sp. Lutein and zeaxanthin are mainly found in algal species such as Scenedesmus spp., Chlorella spp., Rhodophyta spp., or Spirulina spp. However, the extraction and purification processes of xanthophylls from algae need to be standardized to facilitate their commercialization. Finally, we assessed factors that determine the bioavailability and bioaccesibility of these molecules. We also suggested techniques that increase xanthophyll’s bioavailability.
Collapse
Affiliation(s)
- Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Javier Echave
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Anxo Carreira-Casais
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Franklin Chamorro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Nicolas Collazo
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Amira Jaboui
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
- Correspondence: (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.G.P.); (P.O.); (J.E.); (A.C.-C.); (F.C.); (N.C.); (A.J.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (J.S.-G.); (M.A.P.)
| |
Collapse
|
24
|
Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8838043. [PMID: 33628772 PMCID: PMC7899769 DOI: 10.1155/2021/8838043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/20/2021] [Accepted: 02/05/2021] [Indexed: 11/21/2022]
Abstract
Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.
Collapse
|
25
|
Remize M, Brunel Y, Silva JL, Berthon JY, Filaire E. Microalgae n-3 PUFAs Production and Use in Food and Feed Industries. Mar Drugs 2021; 19:113. [PMID: 33670628 PMCID: PMC7922858 DOI: 10.3390/md19020113] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/13/2021] [Accepted: 02/15/2021] [Indexed: 12/11/2022] Open
Abstract
N-3 polyunsaturated fatty acids (n-3 PUFAs), and especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are essential compounds for human health. They have been proven to act positively on a panel of diseases and have interesting anti-oxidative, anti-inflammatory or anti-cancer properties. For these reasons, they are receiving more and more attention in recent years, especially future food or feed development. EPA and DHA come mainly from marine sources like fish or seaweed. Unfortunately, due to global warming, these compounds are becoming scarce for humans because of overfishing and stock reduction. Although increasing in recent years, aquaculture appears insufficient to meet the increasing requirements of these healthy molecules for humans. One alternative resides in the cultivation of microalgae, the initial producers of EPA and DHA. They are also rich in biochemicals with interesting properties. After defining macro and microalgae, this review synthesizes the current knowledge on n-3 PUFAs regarding health benefits and the challenges surrounding their supply within the environmental context. Microalgae n-3 PUFA production is examined and its synthesis pathways are discussed. Finally, the use of EPA and DHA in food and feed is investigated. This work aims to define better the issues surrounding n-3 PUFA production and supply and the potential of microalgae as a sustainable source of compounds to enhance the food and feed of the future.
Collapse
Affiliation(s)
- Marine Remize
- GREENSEA, 3 Promenade du Sergent Jean-Louis Navarro, 34140 MÈZE, France; (M.R.); (Y.B.)
| | - Yves Brunel
- GREENSEA, 3 Promenade du Sergent Jean-Louis Navarro, 34140 MÈZE, France; (M.R.); (Y.B.)
| | - Joana L. Silva
- ALLMICROALGAE–Natural Products, Avenida 25 Abril, 2445-413 Pataias, Portugal;
| | | | - Edith Filaire
- GREENTECH, Biopôle Clermont-Limagne, 63360 SAINT BEAUZIRE, France;
- ECREIN Team, UMR 1019 INRA-UcA, UNH (Human Nutrition Unity), University Clermont Auvergne, 63000 Clermont-Ferrand, France
| |
Collapse
|
26
|
Hosseini SF, Rezaei M, McClements DJ. Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals. Crit Rev Food Sci Nutr 2020; 62:1242-1269. [DOI: 10.1080/10408398.2020.1839855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | | |
Collapse
|
27
|
Lourenço-Lopes C, Garcia-Oliveira P, Carpena M, Fraga-Corral M, Jimenez-Lopez C, Pereira AG, Prieto MA, Simal-Gandara J. Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae. Foods 2020; 9:E1113. [PMID: 32823574 PMCID: PMC7465967 DOI: 10.3390/foods9081113] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 01/10/2023] Open
Abstract
The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application.
Collapse
Affiliation(s)
- Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- 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, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| |
Collapse
|
28
|
Isleten Hosoglu M, Karagul-Yuceer Y, Guneser O. Aroma characterization of heterotrophic microalgae Crypthecodinium cohnii using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry during different growth phases. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
29
|
Durmaz Y, Kilicli M, Toker OS, Konar N, Palabiyik I, Tamtürk F. Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101811] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
30
|
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101566] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
31
|
Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
32
|
de Campo C, Queiroz Assis R, Marques da Silva M, Haas Costa TM, Paese K, Stanisçuaski Guterres S, de Oliveira Rios A, Hickmann Flôres S. Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis. Food Chem 2019; 301:125230. [PMID: 31374531 DOI: 10.1016/j.foodchem.2019.125230] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 07/17/2019] [Accepted: 07/22/2019] [Indexed: 12/19/2022]
Abstract
Zeaxanthin nanoparticles (Zea-NP) and zeaxanthin nanoemulsion (Zea-NE) were incorporated in yogurt. Control yogurt (CY), yogurt added of nanoparticles (Y-NP) and yogurt added of nanoemulsion (Y-NE) were evaluated weekly regarding pH, titratable acidity, color, textural parameters, viscosity and syneresis during 28 days. Zeaxanthin retention in Y-NP and Y-NE was also determined over storage. Sensory attributes and morphology were evaluated in all yogurt samples, and zeaxanthin bioaccessibility after in vitro digestion was analyzed in Y-NP and Y-NE after preparation. At the end of storage time, zeaxanthin retention was higher in Y-NP (22.31 ± 2.53%) than in Y-NE (16.84 ± 0.53%). Despite the lower firmness and viscosity observed in Y-NP, these changes were not sensory perceived. The bioaccessibility after in vitro digestion suggested that nanoencapsulation provided a controlled release of the carotenoid. Zea-NP can be incorporated in yogurt, allowing the dispersion of a hydrophobic compound in a hydrophilic matrix, providing stability.
Collapse
Affiliation(s)
- Camila de Campo
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Renato Queiroz Assis
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Médelin Marques da Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS)-Campus Rolante, Rodovia RS-239, Km 68, n. 3505, CEP 95690-000 Rolante, RS, Brazil
| | - Tania Maria Haas Costa
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil; Departamento de Química, Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Karina Paese
- Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), CEP 90610-000 Porto Alegre, RS, Brazil
| | - Silvia Stanisçuaski Guterres
- Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), CEP 90610-000 Porto Alegre, RS, Brazil
| | - Alessandro de Oliveira Rios
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Simone Hickmann Flôres
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
| |
Collapse
|
33
|
Dabija A, Codină GG, Ropciuc S, Stroe SG. Studies regarding the production of a novel yogurt using some local plant raw materials. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13826] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | | | - Sorina Ropciuc
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | - Silviu Gabriel Stroe
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| |
Collapse
|
34
|
Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. Food Chem 2017; 240:1210-1218. [PMID: 28946244 DOI: 10.1016/j.foodchem.2017.08.052] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/10/2017] [Accepted: 08/15/2017] [Indexed: 12/13/2022]
Abstract
In this study, aroma compounds produced by three marine microalgae species (Crypthecodinium cohnii, Schizochytrium limacinum and Tetraselmis chuii) and two fresh water microalgae (Chlorella vulgaris and Chlorella protothecoides) important for nutritional applications were identified by means of solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GCO) and a sensory panel. Principal components analysis (PCA) was applied to the instrumental and sensory analysis data to visualize differences between the samples in terms of descriptive attributes and volatile compounds. Accordingly, C. cohnii was characterised by a high level of sulfur compounds (dimethyl sulfide, ethanethiol), and ester and alcohol compounds associated with distinct 'sulfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma notes. While S. limacinum was characterised more by aldehydes and alcohol compounds associated with 'mushroom', 'cucumber', and 'fatty-grassy' aroma characteristics, the other three samples showed relatively higher levels of ketone and terpene compounds with 'woody' and 'cereal-like' sensory characteristics.
Collapse
|
35
|
Lordan R, Zabetakis I. Invited review: The anti-inflammatory properties of dairy lipids. J Dairy Sci 2017; 100:4197-4212. [PMID: 28342603 DOI: 10.3168/jds.2016-12224] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 02/02/2017] [Indexed: 01/01/2023]
Abstract
Dairy product consumption is often associated with negative effects because of its naturally high levels of saturated fatty acids. However, recent research has shown that dairy lipids possess putative bioactivity against chronic inflammation. Inflammation triggers the onset of several chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. This review discusses the anti-inflammatory properties of dairy lipids found in milk, yogurt, and cheese, and it examines them in relation to their implications for human health: their protective effects and their role in pathology. We also consider the effect of lipid profile alteration in dairy products-by using ruminant dietary strategies to enrich the milk, or by lipid fortification in the products. We critically review the in vivo, in vitro, ex vivo, and epidemiological studies associated with these dairy lipids and their role in various inflammatory conditions. Finally, we discuss some suggestions for future research in the study of bioactive lipids and dairy products, with reference to the novel field of metabolomics and epidemiological studies.
Collapse
Affiliation(s)
- R Lordan
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - I Zabetakis
- Department of Biological Sciences, University of Limerick, Limerick, Ireland.
| |
Collapse
|