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Salvador-Reyes R, Furlan LC, Martínez-Villaluenga C, Martins Dala-Paula B, Harumi Nabeshima E, da Costa Pinto C, Michielon de Souza S, Azevedo Lima Pallone J, Teresa Pedrosa Silva Clerici M. Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization. Food Res Int 2024; 192:114814. [PMID: 39147510 DOI: 10.1016/j.foodres.2024.114814] [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: 05/01/2024] [Revised: 07/15/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | - Luisa Campigli Furlan
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Department of Technological Process and Biotechnology, Jose Antonio Novais, 6, 28040 Madrid, Spain
| | - Bruno Martins Dala-Paula
- Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil
| | - Elizabeth Harumi Nabeshima
- Instituto de Tecnologia de Alimentos/ITAL, Cereal and Chocolate Research Center, Av. Brasil, 2880, CEP 13070-178, Campinas, Brazil
| | - Camila da Costa Pinto
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas (IFAM), Presidente Figueiredo/AM, Brazil
| | - Sérgio Michielon de Souza
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, Amazonas 69077-000, Brazil; Department of Materials Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
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Wanapat M, Prachumchai R, Dagaew G, Matra M, Phupaboon S, Sommai S, Suriyapha C. Potential use of seaweed as a dietary supplement to mitigate enteric methane emission in ruminants. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 931:173015. [PMID: 38710388 DOI: 10.1016/j.scitotenv.2024.173015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 05/03/2024] [Accepted: 05/03/2024] [Indexed: 05/08/2024]
Abstract
Seaweeds or marine algae exhibit diverse morphologies, sizes, colors, and chemical compositions, encompassing various species, including red, green, and brown seaweeds. Several seaweeds have received increased research attention and application in animal feeding investigations, particularly in ruminant livestock, due to their higher yield and convenient harvestability at present. Recent endeavors encompassing both in vitro and in vivo experiments have indicated that many seaweeds, particularly red seaweed (Asparagopsis taxiformis and Asparagopsis armata), contain plant secondary compounds, such as halogenated compounds and phlorotannins, with the potential to reduce enteric ruminal methane (CH4) emissions by up to 99 % when integrated into ruminant diets. This review provides an encompassing exploration of the existing body of knowledge concerning seaweeds and their impact on rumen fermentation, the toxicity of ruminal microbes, the health of animals, animal performance, and enteric ruminal CH4 emissions in both in vitro and in vivo settings among ruminants. By attaining a deeper comprehension of the implications of seaweed supplementation on rumen fermentation, animal productivity, and ruminal CH4 emissions, we could lay the groundwork for devising innovative strategies. These strategies aim to simultaneously achieve environmental benefits, reduce greenhouse gas emissions, enhance animal efficiency, and develop aquaculture and seaweed production systems, ensuring a high-quality and consistent supply chain. Nevertheless, future research is essential to elucidate the extent of the effect and gain insight into the mode of action.
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Affiliation(s)
- Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Rittikeard Prachumchai
- Division of Animal Science, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thanyaburi, Pathum Thani 12130, Thailand
| | - Gamonmas Dagaew
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Maharach Matra
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Srisan Phupaboon
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Sukruthai Sommai
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chaichana Suriyapha
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
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3
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Espinosa-Ramírez J, Mondragón-Portocarrero AC, Rodríguez JA, Lorenzo JM, Santos EM. Algae as a potential source of protein meat alternatives. Front Nutr 2023; 10:1254300. [PMID: 37743912 PMCID: PMC10513374 DOI: 10.3389/fnut.2023.1254300] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 08/21/2023] [Indexed: 09/26/2023] Open
Abstract
With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives. However, there are certain limitations in their use as the need for efficient and optimal technical process in large-scale protein extraction and purification, as well as overcoming certain negative effects such as potentially harmful compounds, allergenicity issues, or sensorial affections, especially in color but also in textural and flavor characteristics. This review offers a vision of the fledgling research about using alga protein in the development of meat alternatives or supplementing meat products.
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Affiliation(s)
| | - Alicia C. Mondragón-Portocarrero
- Laboratorio de Higiene, Inspección y Control de Alimentos, Departamento de Quimica Analitica Nutricion y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Jose A. Rodríguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
| | | | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
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Arakaki N, Flores Ramos L, Oscanoa Huaynate AI, Ruíz Soto A, Ramírez ME. Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091795. [PMID: 37176854 PMCID: PMC10181002 DOI: 10.3390/plants12091795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study involved the biochemical analysis of species belonging to ten genera of macroalgae, known edible and some of which have the potential to be used as food, including six red (Callophyllis, Chondracanthus, Mazzaella, Porphyra, Pyropia, and Rhodymenia), two green (Ulva and Codium), and two brown (Eisenia and Lessonia) species collected along the Peruvian coast (6°-17° S). In the evaluation of 37 specimens, differences were found in the proximal composition, amino acid composition, and fatty acid profiles, which were specific to subgroups and supported their taxonomic classification, mainly at the order level. The red algae Porphyra/Pyropia (Bangiales) had the highest average percentage of protein (24.10%) and carbohydrates (59.85%) and the lowest percentage of ash (7.95%). Conversely, the brown alga Eisenia (Laminariales) had the lowest average percentage of protein, with different values related to the structure: 14.11% at the level of the frond and 9.46% at the level of the stipe. On the other hand, Bryopsidales green algae showed the highest average percentages of lipids (5.38%). The moisture percentages ranged from 4 to 16%, and no relevant significant differences were shown between the orders. The characteristic amino acids in all of the studied groups were glutamic acid, aspartic acid, alanine, and leucine. The highest average of the essential amino acids ratio was obtained for the Gigartinales red algae (48.65%), and the highest values of the essential amino acid index (EAAI) were obtained for the Ulvales, Laminariales, Gigartinales, and Rhodymeniales algae (EAAI > 0.92). The highest average relative percentage of fatty acids was obtained for polyunsaturated fatty acids, followed by saturated fatty acids. The major component of the ω6 fatty acids from red and brown algae was arachidonic acid (C20:4n - 6). The highest level of ω3 fatty acids was observed for the eicosapentaenoic acids (EPA) in red algae. The highest median ω6/ω3 ratio was displayed by the red alga Callophyllis variegata (Gigartinales). A detailed knowledge of edible seaweeds, and those considered potentially edible, would help to diversify the diet based on macroalgae in Peru.
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Affiliation(s)
- Natalia Arakaki
- Banco de Germoplasma de Organismos Acuáticos, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - Leenin Flores Ramos
- Laboratorio de Análisis Instrumental, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - Alberto Isidoro Oscanoa Huaynate
- Laboratorio de Análisis Instrumental, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - Anthony Ruíz Soto
- Laboratorio de Análisis Instrumental, Área Funcional de Investigaciones en Acuicultura, Instituto del Mar del Perú, Esquina Gamarra y General Valle S/N, Chucuito, Callao 07021, Peru
| | - María Eliana Ramírez
- Museo Nacional de Historia Natural, Área Botánica, Casilla 787, Santiago 8500000, Chile
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Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality. Animals (Basel) 2023; 13:ani13030494. [PMID: 36766383 PMCID: PMC9913794 DOI: 10.3390/ani13030494] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/12/2023] [Accepted: 01/25/2023] [Indexed: 02/04/2023] Open
Abstract
Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate the impact of different alternative protein sources to soybean in pig nutrition and their effects on growth performance, carcass, and meat quality traits. The review process was performed on Scopus®, and it considered research findings published from 2012 to the present on the Sus scrofa species. Articles without a control group fed with soybean were discarded. The main alternative protein sources identified were other legumes and distillers' dried grain with solubles (fish and animal proteins, oilseed by- and co-products). Interesting innovative protein sources included by-products from other industries (residues), microalgae and insects. Nevertheless, in dietary formulations, close attention must be paid to address the nutritional requirements, balance the supply of amino acids, avoid anti-nutritional or toxic compounds occasionally present in alternative protein sources, as well as determine the availability of protein feed in specific geographical areas.
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Mandalka A, Cavalcanti MILG, Harb TB, Toyota Fujii M, Eisner P, Schweiggert-Weisz U, Chow F. Nutritional Composition of Beach-Cast Marine Algae from the Brazilian Coast: Added Value for Algal Biomass Considered as Waste. Foods 2022; 11:foods11091201. [PMID: 35563924 PMCID: PMC9099717 DOI: 10.3390/foods11091201] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 02/06/2023] Open
Abstract
In some coastal areas, large quantities of beach-cast macroalgae can accumulate and are usually considered waste and disposed of. However, due to their biofunctional and nutritional properties, they have great potential as a new source of raw materials. Increasing population growth has made the search for alternative raw materials with valuable nutritional properties urgent; here, beach-cast macroalgae could provide great potential. Our research goal was to characterize the nutritional profile of 12 beach-cast seaweed species from the Brazilian coast to assess their potential valorization. A considerable number of nutritional compounds was observed, such as ash (6.5–59.3%), total dietary fibers (22.1–65.8%), proteins (5.1–21.5%), and carbohydrates (31.4–81.0%), with an expressive abundance of minerals, free amino acids, and fatty acids. Spatoglossum schroederi and Alsidium seaforthii showed protein contents of 21.5 ± 0.2%, 19.7 ± 0.1%, and high amounts of total dietary fiber of 59.2 ± 0.4%, 61.7 ± 4.9%, respectively. The overall profile suggests that beach-cast seaweeds are suitable for nutritional and other bioeconomical purposes, to which different species with different characteristics contribute. Contamination of these seaweeds with unwanted toxic compounds like micropollutants was not studied. However, this must be considered before they are used for human consumption.
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Affiliation(s)
- Andrea Mandalka
- ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany;
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Correspondence: (A.M.); (F.C.)
| | | | - Talissa Barroco Harb
- Institute of Bioscience, University of São Paulo, Rua do Matão 321, São Paulo 05508-090, Brazil;
| | - Mutue Toyota Fujii
- Instituto de Botânica, Av. Miguel Estéfano 3687, São Paulo 04301-902, Brazil; (M.I.L.G.C.); (M.T.F.)
| | - Peter Eisner
- ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany;
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Faculty of Technology and Engineering, Steinbeis-Hochschule, George-Bähr-Str. 8, 01069 Dresden, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Institute for Nutritional and Food Sciences, University of Bonn, 53115 Bonn, Germany
| | - Fungyi Chow
- Institute of Bioscience, University of São Paulo, Rua do Matão 321, São Paulo 05508-090, Brazil;
- Correspondence: (A.M.); (F.C.)
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Magbanua TO, Ragaza JA. Selected dietary plant-based proteins for growth and health response of Nile tilapia Oreochromis niloticus. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2022.04.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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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.
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Demarco M, Oliveira de Moraes J, Matos ÂP, Derner RB, de Farias Neves F, Tribuzi G. Digestibility, bioaccessibility and bioactivity of compounds from algae. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Sun N, Sun B, Li C, Zhang J, Yang W. Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nan Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Juul L, Danielsen M, Nebel C, Steinhagen S, Bruhn A, Jensen S, Undeland I, Dalsgaard T. Ulva fenestrata protein – Comparison of three extraction methods with respect to protein yield and protein quality. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Meng Z, Liu Q, Zhang Y, Chen J, Sun Z, Ren C, Zhang Z, Cheng X, Huang Y. Nutritive value of faba bean ( Vicia faba L.) as a feedstuff resource in livestock nutrition: A review. Food Sci Nutr 2021; 9:5244-5262. [PMID: 34532032 PMCID: PMC8441412 DOI: 10.1002/fsn3.2342] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/18/2021] [Accepted: 04/19/2021] [Indexed: 11/25/2022] Open
Abstract
The review evaluates faba bean (Vicia faba L.; FB) seeds relative to their nutritional composition, their content of antinutritional factors, and their impact on animal performance. The literature indicates that FB plant is a cool-season, annual grain legume that grows the best in cool and humid conditions. Its seeds are rich in protein, energy, and mineral compounds and have particularly high unsaturated fatty acid levels. However, FB seeds also contain various proportions of antinutritional factors (ANFs) that can interfere with nutrient utilization in nonruminants. The various processing methods are efficient in either reducing or inactivating the ANFs of FB seeds, with extrusion treatment offering the most effective method of improving apparent nutrient and energy digestibility of nonruminants. In vivo studies on ruminants, pigs, poultry, and fishes reveal that FB seeds have the potential to be used as a substitute for soybean meal and/or cereal seeds in livestock diets in order to support milk, meat, and/or egg production.
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Affiliation(s)
- Zhu Meng
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
| | - Qingqing Liu
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
| | - Yan Zhang
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
| | - Jiahong Chen
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan CountyChuzhouChina
| | - Zhipeng Sun
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
| | - Chunhuan Ren
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan CountyChuzhouChina
| | - Zijun Zhang
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan CountyChuzhouChina
| | - Xiao Cheng
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan CountyChuzhouChina
| | - Yafeng Huang
- Department of Animal Science and TechnologyAnhui Agricultural UniversityHefeiChina
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan CountyChuzhouChina
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Jerez-Timaure N, Sánchez-Hidalgo M, Pulido R, Mendoza J. Effect of Dietary Brown Seaweed ( Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs. Foods 2021; 10:foods10081720. [PMID: 34441498 PMCID: PMC8393841 DOI: 10.3390/foods10081720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/21/2022] Open
Abstract
The objective of this study was to evaluate the effects of dietary brown seaweed (Macrocystis pyrifera) additive (SWA) on meat quality and nutrient composition of commercial fattening pigs. The treatments were: Regular diet with 0% inclusion of SWA (CON); Regular diet with 2% SWA (2%-SWA); Regular diet with 4% SWA (4%-SWA). After slaughtering, five carcasses from each group were selected, and longissimus lumborum (LL) samples were taken for meat quality and chemical composition analysis. Meat quality traits (except redness intensity) were not affected (p > 0.05) by treatments. Samples from the 4%-SWA treatment showed the lowest a value than those from the 2%-SWA and CON treatments (p = 0.05). Meat samples from the 4%-SWA group contained 3.37 and 3.81 mg/100 g more of muscle cholesterol than CON and 2% SWA groups, respectively (p < 0.05). The SWA treatments affected (p ≤ 0.05) the content of ash, Mn, Fe, and Cu. The LL samples from 4%-SWA had the highest content of ash; however, they showed 0.13, 0.45, and 0.23 less mg/100 g of Mn, Fe, and Zn, respectively, compared to samples from CON (p ≤ 0.05). Fatty acids composition and macro minerals content (Na, Mg, and K) did not show variation due to the SWA treatments. Further studies are needed to understand the biological effects of these components on adipogenesis, cholesterol metabolism, and mineral deposition in muscle.
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Affiliation(s)
- Nancy Jerez-Timaure
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
- Correspondence:
| | - Melissa Sánchez-Hidalgo
- Escuela de Graduados, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Rubén Pulido
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
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Abstract
More than 50% of the UK coastline is situated in Scotland under legislative jurisdiction; therefore, there is a great opportunity for regionally focused economic development by the rational use of sustainable marine bio-sources. We review the importance of seaweeds in general, and more specifically, wrack brown seaweeds which are washed from the sea and accumulated in the wrack zone and their economic impact. Rules and regulations governing the harvesting of seaweed, potential sites for harvesting, along with the status of industrial application are discussed. We describe extraction and separation methods of natural products from these seaweeds along with their phytochemical profiles. Many potential applications for these derivatives exist in agriculture, energy, nutrition, biomaterials, waste treatment (composting), pharmaceuticals, cosmetics and other applications. The chemical diversity of the natural compounds present in these seaweeds is an opportunity to further investigate a range of chemical scaffolds, evaluate their biological activities, and develop them for better pharmaceutical or biotechnological applications. The key message is the significant opportunity for the development of high value products from a seaweed processing industry in Scotland, based on a sustainable resource, and locally regulated.
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Sustainable Large-Scale Aquaculture of the Northern Hemisphere Sea Lettuce, Ulva fenestrata, in an Off-Shore Seafarm. JOURNAL OF MARINE SCIENCE AND ENGINEERING 2021. [DOI: 10.3390/jmse9060615] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The growing world population demands an increase in sustainable resources for biorefining. The opening of new farm grounds and the cultivation of extractive species, such as marine seaweeds, increases worldwide, aiming to provide renewable biomass for food and non-food applications. The potential for European large-scale open ocean farming of the commercial green seaweed crop Ulva is not yet fully realized. Here we conducted manipulative cultivation experiments in order to investigate the effects of hatchery temperature (10 and 15 °C), nutrient addition (PES and 3xPES) and swarmer density (500 and 10,000 swarmers ml−1) on the biomass yield and biochemical composition (fatty acid, protein, carbohydrate, pigment and phenolic content) of off-shore cultivated Ulva fenestrata in a Swedish seafarm. High seedling densities were optimal for the growth of this northern hemisphere crop strain and significantly increased the mean biomass yield by ~84% compared to low seedling densities. Variations of nutrients or changes in temperature levels during the hatchery phase were not necessary to increase the subsequent growth in an open-water seafarm, however effects of the factors on the thallus habitus (thallus length/width) were observed. We found no significant effect of the environmental factors applied in the hatchery on the total fatty acid or crude protein content in the off-shore cultivated Ulva. However, low seedling density and low temperature increased the total carbohydrate content and furthermore, high temperature in combination with high nutrient levels decreased the pigment content (chlorophyll a, b, carotenoids). Low temperature in combination with high nutrient levels increased the phenolic content. Our study confirms the successful and sustainable potential for large-scale off-shore cultivation of the Scandinavian crop U. fenestrata. We conclude that high seedling density in the hatchery is most important for increasing the total biomass yield of sea-farmed U. fenestrata, and that changing temperature or addition of nutrients overall does not have a large effect on the biochemical composition. To summarize, our study contributes novel insights into the large-scale off-shore cultivation potential of northern hemisphere U. fenestrata and underpins suitable pre-treatments during the hatchery phase of seedlings to facilitate a successful and cost-efficient large-scale rope cultivation.
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Afonso C, Correia AP, Freitas MV, Baptista T, Neves M, Mouga T. Seasonal Changes in the Nutritional Composition of Agarophyton vermiculophyllum (Rhodophyta, Gracilariales) from the Center of Portugal. Foods 2021; 10:1145. [PMID: 34065392 PMCID: PMC8160604 DOI: 10.3390/foods10051145] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/12/2021] [Accepted: 05/17/2021] [Indexed: 02/07/2023] Open
Abstract
Seaweeds exhibit high nutritional value due to a balanced concentration of proteins, vitamins and minerals, a high concentration of low digestibility polysaccharides, and reduced levels of lipids, many of which are n-3 and n-6 fatty acids. The species Agarophyton vermiculophyllum is no exception and, as such, a comprehensive study of the chemical and nutritional profile of this red seaweed was carried out for 1 year. Seasonal variations in moisture, ash, protein and amino acids content, crude fibers, ascorbic acid, agar, lipids, and the corresponding fatty acid profile, were analyzed. We found low levels of fatty acids and a high protein content, but also noticed interesting seasonal change patterns in these compounds. The present study gives insights on the environmental conditions that can lead to changes in the nutritional composition of this species, aiming, therefore, to bring new conclusions about the manipulation of environmental conditions that allow for maximizing the nutritional value of this seaweed.
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Affiliation(s)
- Clélia Afonso
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Edifício CETEMARES, Av. Porto de Pesca, 2520-641 Peniche, Portugal; (A.P.C.); (M.V.F.); (T.B.); (M.N.); (T.M.)
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Nhlane LT, Mnisi CM, Mlambo V, Madibana MJ. Effect of seaweed-containing diets on visceral organ sizes, carcass characteristics, and meat quality and stability of Boschveld indigenous hens. Poult Sci 2020; 100:949-956. [PMID: 33518148 PMCID: PMC7858179 DOI: 10.1016/j.psj.2020.11.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 11/16/2020] [Accepted: 11/22/2020] [Indexed: 10/26/2022] Open
Abstract
Seaweeds are functional feed ingredients that have antioxidant, antimicrobial, and growth-boosting properties that can improve poultry product quality. This study, therefore, investigated the effect of graded levels of green seaweed meal (Ulva spp.) (SWM) on visceral organ sizes, carcass characteristics, and meat quality and stability of Boschveld indigenous hens. A total of 275, four-week-old female chicks (202.4 ± 6.65 g of live weight) were reared on 5 isocaloric and isonitrogenous diets formulated by adding SWM at a concentration of 0 (SW0), 2 (SW20), 2.5 (SW25), 3 (SW30), and 3.5% (SW35). Birds were humanely slaughtered at 14 wk of age. Cecum weight linearly increased (R2 = 0.366, P = 0.002), whereas proventriculus (R2 = 0.205, P = 0.025) and duodenum (R2 = 0.242, P = 0.010) weights linearly decreased with SWM levels. Neither linear nor quadratic trends (P > 0.05) were observed for carcass traits, meat quality parameters, and shelf life indicators in response to dietary SWM levels. Repeated-measures analysis showed a significant time × diet interaction effect on meat redness (a∗). After 24 h of storage, meat from hens fed with SW35 (2.47) diet had a higher a∗ value than meat from hens fed with SW30 diet (0.48). However, the inclusion of SWM promoted similar (P > 0.05) shelf life indicators as the control diet for the rest of the 7-d storage period at room temperature. In conclusion, dietary inclusion of SWM had no adverse effect on visceral organ size, carcass and meat quality traits, and meat stability of Boschveld indigenous hens.
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Affiliation(s)
- L T Nhlane
- Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa
| | - C M Mnisi
- Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa; Food Security and Safety Niche area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng 2745, South Africa.
| | - V Mlambo
- School of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Mbombela 1200, South Africa
| | - M J Madibana
- Department of Environment, Forestry and Fisheries, Marine Research Aquarium, Sea Point, 8005, South Africa
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18
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Ho KKHY, Redan BW. Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae. Crit Rev Food Sci Nutr 2020; 62:508-526. [DOI: 10.1080/10408398.2020.1821598] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Kacie K. H. Y. Ho
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, Hawaii, USA
| | - Benjamin W. Redan
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Bedford Park, Illinois, USA
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Andri F, Dono ND, Sasongko H, Zuprizal Z. The effects of dietary seaweed inclusion on growth performance of broiler chickens: a systematic review and meta-analysis. F1000Res 2020; 9:1087. [PMID: 34567534 PMCID: PMC8422340 DOI: 10.12688/f1000research.25726.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 08/12/2020] [Indexed: 11/24/2022] Open
Abstract
Background: There has been great interest in the use of seaweed as a functional feed ingredient for poultry in the last decade. This study aimed to assess the effects of dietary seaweed inclusion on growth performance of broiler chickens by using a systematic review and meta-analysis approach. Methods: A systematic search of published research articles related to seaweed, broiler chickens, and growth performance was conducted using three online databases (Scopus, PubMed, and SciELO). Mean values, standard deviation, and sample size were extracted from each eligible study. The estimated effect size was then quantified using Hedges' g with a 95% confidence interval (CI). Data were pooled using a fixed-effect model due to the absence of heterogeneity after being pre-checked using the I2 statistic. Results: A total of six studies (nine comparisons) involving 2,257 broiler chickens were accommodated in this study. The seaweed type consisted of seaweed blend, Laminaria japonica, Undaria pinnatifida, Hizikia fusiformis, and Ulva lactuca. The inclusion dose ranged from 2 to 30 g/kg, while the intervention duration ranged from 21 to 42 days. No substantial heterogeneity among studies ( I2 = 0.00%) was found for feed intake, body weight gain, and feed conversion ratio. Dietary seaweed had no significant effect on feed intake (Hedges' g = 0.19; 95% CI = -0.22 to 0.60; P = 0.280). However, broiler chickens fed dietary seaweed had superior body weight gain (Hedges' g = 0.64; 95% CI = 0.22 to 1.06; P = 0.000) and preferable feed conversion ratio (Hedges' g = -0.53; 95% CI = -0.95 to -0.11; P = 0.004). Conclusions: The current investigation highlights that dietary seaweed had growth-promoting potency for broiler chickens. However, more research on this issue is still required to build more comprehensive evidence.
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Affiliation(s)
- Faizal Andri
- Doctoral Program of Animal Science, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Nanung Danar Dono
- Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Heru Sasongko
- Department of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Zuprizal Zuprizal
- Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
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20
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Seaweed Potential in the Animal Feed: A Review. JOURNAL OF MARINE SCIENCE AND ENGINEERING 2020. [DOI: 10.3390/jmse8080559] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Seaweed (known as marine algae) has a tradition of being part of the animal feed in the coastal areas, from ancient times. Seaweeds, are mixed with animal feed, because when consumed alone can have negative impact on animals. Thus, seaweeds are very rich in useful metabolites (pigments, carotenoids, phlorotannins, polyunsaturated fatty acids, agar, alginate and carrageenan) and minerals (iodine, zinc, sodium, calcium, manganese, iron, selenium), being considered as a natural source of additives that can substitute the antibiotic usage in various animals. In this review, we describe the nutritional values of seaweeds and the seaweed effects in the seaweed-based animal feed/supplements.
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Equilibrium Moisture and Drying Kinetics Modelling of Macroalgae Species Ulva ohnoi and Oedogonium intermedium. CLEAN TECHNOLOGIES 2020. [DOI: 10.3390/cleantechnol2020015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Algae-based products have applications in the food and pharmaceutical industries, bioremediation of waste streams and biofuel production. Drying has been recognised to constitute the largest energy cost in algae processing, yet there is limited data or modelling characterising the drying kinetics of macroalgae. This research modelled the equilibrium moisture content of two macroalgae species, Ulva ohnoi, a saltwater alga and Oedogonium intermedium, a freshwater alga. The Guggenheim–Anderson–de Boer model was found to best represent experimental equilibrium moisture contents. Drying rate curves obtained under both convective and radiative conditions were fitted to an analytical solution of Fick’s second law, including the modelled equilibrium moisture values. Effective diffusivity values for the two species are presented.
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Corino C, Modina SC, Di Giancamillo A, Chiapparini S, Rossi R. Seaweeds in Pig Nutrition. Animals (Basel) 2019; 9:E1126. [PMID: 31842324 PMCID: PMC6940929 DOI: 10.3390/ani9121126] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/29/2019] [Accepted: 12/09/2019] [Indexed: 01/23/2023] Open
Abstract
Seaweeds are macroalgae, with different sizes, colors and composition. They consist of brown algae, red algae and green algae, which all have a different chemical composition and bioactive molecule content. The polysaccharides, laminarin and fucoidan are commonly present in brown seaweeds, ulvans are found in green seaweeds and, red algae contain a large amount of carrageenans. These bioactive compounds may have several positive effects on health in livestock. In order to reduce the antimicrobials used in livestock, research has recently focused on finding natural and sustainable molecules that boost animal performance and health. The present study thus summarizes research on the dietary integration of seaweeds in swine. In particular the influence on growth performance, nutrients digestibility, prebiotic, antioxidant, anti-inflammatory, and immunomodulatory activities were considered. The review highlights that brown seaweeds seem to be a promising dietary intervention in pigs in order to boost the immune system, antioxidant status and gut health. Data on the use of green seaweeds as a dietary supplementation seems to be lacking at present and merit further investigation.
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Affiliation(s)
- Carlo Corino
- Dipartimento di Medicina Veterinaria, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (C.C.); (A.D.G.)
| | - Silvia Clotilde Modina
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (S.C.M.); (S.C.)
| | - Alessia Di Giancamillo
- Dipartimento di Medicina Veterinaria, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (C.C.); (A.D.G.)
| | - Sara Chiapparini
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (S.C.M.); (S.C.)
| | - Raffaella Rossi
- Dipartimento di Medicina Veterinaria, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (C.C.); (A.D.G.)
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Hua K, Cobcroft JM, Cole A, Condon K, Jerry DR, Mangott A, Praeger C, Vucko MJ, Zeng C, Zenger K, Strugnell JM. The Future of Aquatic Protein: Implications for Protein Sources in Aquaculture Diets. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.oneear.2019.10.018] [Citation(s) in RCA: 254] [Impact Index Per Article: 50.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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24
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Ford L, Theodoridou K, Sheldrake GN, Walsh PJ. A critical review of analytical methods used for the chemical characterisation and quantification of phlorotannin compounds in brown seaweeds. PHYTOCHEMICAL ANALYSIS : PCA 2019; 30:587-599. [PMID: 31250488 PMCID: PMC6852508 DOI: 10.1002/pca.2851] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 05/07/2019] [Accepted: 05/07/2019] [Indexed: 05/26/2023]
Abstract
INTRODUCTION Phlorotannins, the phenolic compounds found in brown seaweeds, are a unique and diverse class of compounds showing a huge potential for food and pharmaceutical applications. OBJECTIVE This review will give an account of the colorimetric assays used and a discussion of their quantitative and qualitative analytical shortcomings. It will also discuss other more complex and modern analytical chemistry methods that are currently being developed to study phlorotannins. The purpose of this review is to increase awareness of these bioactive compounds and promote further development of robust analytical methods for use in biology, food science, pharmacology and biomedical and cosmeceutical sciences. RESULTS Whilst the biological activity and huge commercial potential of the phlorotannins has been widely reported throughout the literature, the chemical structures and reactivity of these compounds is still not well understood. The phlorotannin content of seaweed is usually characterised using colorimetric assays. However, although these methods give a reasonable overall estimation of the total phenolic content, they lack precision and specificity. CONCLUSION This review highlights the strengths and weaknesses of commonly used colorimetric assays. Novel techniques are highlighted using more selective chemistry to identify this class of compounds.
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Affiliation(s)
- Lauren Ford
- School of Chemistry and Chemical EngineeringQueen's University BelfastBelfastUK
| | | | - Gary N. Sheldrake
- School of Chemistry and Chemical EngineeringQueen's University BelfastBelfastUK
| | - Pamela J. Walsh
- School of Chemistry and Chemical EngineeringQueen's University BelfastBelfastUK
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25
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Magnusson M, Glasson CR, Vucko MJ, Angell A, Neoh TL, de Nys R. Enrichment processes for the production of high-protein feed from the green seaweed Ulva ohnoi. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101555] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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26
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Ihua MW, Guihéneuf F, Mohammed H, Margassery LM, Jackson SA, Stengel DB, Clarke DJ, Dobson ADW. Microbial Population Changes in Decaying Ascophyllum nodosum Result in Macroalgal-Polysaccharide-Degrading Bacteria with Potential Applicability in Enzyme-Assisted Extraction Technologies. Mar Drugs 2019; 17:E200. [PMID: 30934874 PMCID: PMC6520818 DOI: 10.3390/md17040200] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/23/2022] Open
Abstract
Seaweeds are of significant interest in the food, pharmaceutical, and agricultural industries as they contain several commercially relevant bioactive compounds. Current extraction methods for macroalgal-derived metabolites are, however, problematic due to the complexity of the algal cell wall which hinders extraction efficiencies. The use of advanced extraction methods, such as enzyme-assisted extraction (EAE), which involve the application of commercial algal cell wall degrading enzymes to hydrolyze the cell wall carbohydrate network, are becoming more popular. Ascophyllum nodosum samples were collected from the Irish coast and incubated in artificial seawater for six weeks at three different temperatures (18 °C, 25 °C, and 30 °C) to induce decay. Microbial communities associated with the intact and decaying macroalga were examined using Illumina sequencing and culture-dependent approaches, including the novel ichip device. The bacterial populations associated with the seaweed were observed to change markedly upon decay. Over 800 bacterial isolates cultured from the macroalga were screened for the production of algal cell wall polysaccharidases and a range of species which displayed multiple hydrolytic enzyme activities were identified. Extracts from these enzyme-active bacterial isolates were then used in EAE of phenolics from Fucus vesiculosus and were shown to be more efficient than commercial enzyme preparations in their extraction efficiencies.
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Affiliation(s)
- Maureen W Ihua
- School of Microbiology, University College Cork, Cork, Ireland.
| | - Freddy Guihéneuf
- Sorbonne Université, CNRS-INSU, Laboratoire d'Océanographie de Villefranche-sur-Mer (LOV), 06230 Villefranche-sur-mer, France.
| | | | | | | | - Dagmar B Stengel
- Botany and Plant Science, School of Natural Sciences, Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland Galway, Galway H91 TK3, Ireland.
| | - David J Clarke
- School of Microbiology, University College Cork, Cork, Ireland.
- APC Microbiome Institute, University College Cork, Cork T12 TY20, Ireland.
| | - Alan D W Dobson
- School of Microbiology, University College Cork, Cork, Ireland.
- School of Microbiology, Environmental Research Institute, University College Cork, Cork T23 XE10, Ireland.
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Øverland M, Mydland LT, Skrede A. Marine macroalgae as sources of protein and bioactive compounds in feed for monogastric animals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:13-24. [PMID: 29797494 PMCID: PMC6585948 DOI: 10.1002/jsfa.9143] [Citation(s) in RCA: 141] [Impact Index Per Article: 28.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 05/13/2018] [Accepted: 05/18/2018] [Indexed: 05/05/2023]
Abstract
Marine macroalgae are considered as promising sustainable alternatives to conventional terrestrial animal feed resources. The advantages include high growth rate, potential cultivation in saltwater, and no occupation of arable land. Macroalgae are broadly classified as brown (Phaeophyta), red (Rhodophyta) and green (Chlorophyta) algae, and are a diverse group of marine organisms. The nutritional value of macroalgae is highly variable. The protein and essential amino acid content can be low, especially in brown species, and indigestible polysaccharides adversely affect the energy value. Optimal use of macroalgae in feeds requires suitable processing, and biorefinery approaches may increase protein content and improve nutrient availability. Macroalgae are rich in unique bioactive components and there is a growing interest in the potentially beneficial health effects of compounds such as laminarin and fucoidan in different macroalgal and macroalgal products. This review summarizes current literature on different aspects of the use of macroalgae as sources of protein and health-promoting bioactive compounds in feed for monogastric animal species. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Margareth Øverland
- Department of Animal and Aquacultural SciencesFaculty of Biosciences, Norwegian University of Life SciencesAasNorway
| | - Liv T Mydland
- Department of Animal and Aquacultural SciencesFaculty of Biosciences, Norwegian University of Life SciencesAasNorway
| | - Anders Skrede
- Department of Animal and Aquacultural SciencesFaculty of Biosciences, Norwegian University of Life SciencesAasNorway
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28
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Affiliation(s)
- Dawn Birch
- School of Business, Faculty of Arts, Business and Law, University of the Sunshine Coast, Queensland, Australia
| | - Kåre Skallerud
- School of Business and Economics at UiT, The Arctic University of Norway, Tromsø, Norway
| | - Nicholas Paul
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Queensland, Australia
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Cottrell RS, Fleming A, Fulton EA, Nash KL, Watson RA, Blanchard JL. Considering land-sea interactions and trade-offs for food and biodiversity. GLOBAL CHANGE BIOLOGY 2018; 24:580-596. [PMID: 28833818 DOI: 10.1111/gcb.13873] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Accepted: 08/14/2017] [Indexed: 05/14/2023]
Abstract
With the human population expected to near 10 billion by 2050, and diets shifting towards greater per-capita consumption of animal protein, meeting future food demands will place ever-growing burdens on natural resources and those dependent on them. Solutions proposed to increase the sustainability of agriculture, aquaculture, and capture fisheries have typically approached development from single sector perspectives. Recent work highlights the importance of recognising links among food sectors, and the challenge cross-sector dependencies create for sustainable food production. Yet without understanding the full suite of interactions between food systems on land and sea, development in one sector may result in unanticipated trade-offs in another. We review the interactions between terrestrial and aquatic food systems. We show that most of the studied land-sea interactions fall into at least one of four categories: ecosystem connectivity, feed interdependencies, livelihood interactions, and climate feedback. Critically, these interactions modify nutrient flows, and the partitioning of natural resource use between land and sea, amid a backdrop of climate variability and change that reaches across all sectors. Addressing counter-productive trade-offs resulting from land-sea links will require simultaneous improvements in food production and consumption efficiency, while creating more sustainable feed products for fish and livestock. Food security research and policy also needs to better integrate aquatic and terrestrial production to anticipate how cross-sector interactions could transmit change across ecosystem and governance boundaries into the future.
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Affiliation(s)
- Richard S Cottrell
- Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, Tasmania, Australia
| | - Aysha Fleming
- Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia
- CSIRO Land and Water, Hobart, Tasmania, Australia
| | - Elizabeth A Fulton
- Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia
- CSIRO Oceans and Atmosphere, Hobart, Tasmania, Australia
| | - Kirsty L Nash
- Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, Tasmania, Australia
| | - Reg A Watson
- Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, Tasmania, Australia
| | - Julia L Blanchard
- Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, Tasmania, Australia
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30
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Vucko MJ, Cole AJ, Moorhead JA, Pit J, de Nys R. The freshwater macroalga Oedogonium intermedium can meet the nutritional requirements of the herbivorous fish Ancistrus cirrhosus. ALGAL RES 2017. [DOI: 10.1016/j.algal.2017.08.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Bleakley S, Hayes M. Algal Proteins: Extraction, Application, and Challenges Concerning Production. Foods 2017; 6:E33. [PMID: 28445408 PMCID: PMC5447909 DOI: 10.3390/foods6050033] [Citation(s) in RCA: 327] [Impact Index Per Article: 46.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 04/10/2017] [Accepted: 04/20/2017] [Indexed: 01/03/2023] Open
Abstract
Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examples of under-exploited "crops". Algae do not compete with traditional food crops for space and resources. This review details the characteristics of commonly consumed algae, as well as their potential for use as a protein source based on their protein quality, amino acid composition, and digestibility. Protein extraction methods applied to algae to date, including enzymatic hydrolysis, physical processes, and chemical extraction and novel methods such as ultrasound-assisted extraction, pulsed electric field, and microwave-assisted extraction are discussed. Moreover, existing protein enrichment methods used in the dairy industry and the potential of these methods to generate high value ingredients from algae, such as bioactive peptides and functional ingredients are discussed. Applications of algae in human nutrition, animal feed, and aquaculture are examined.
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Affiliation(s)
- Stephen Bleakley
- Food Biosciences Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland.
- School of Biological Sciences, College of Sciences and Health and Environment, Sustainability and Health Institute, Dublin Institute of Technology, Kevin Street, Dublin D08 NF82, Ireland.
| | - Maria Hayes
- Food Biosciences Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland.
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