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Ren X, Zhang Y, Gao X, Gong Q, Li J. Temporal and Within-Sporophyte Variations in Triphenyltin Chloride (TPTCL) and Its Degradation Products in Cultivated Undaria pinnatifida. PLANTS (BASEL, SWITZERLAND) 2024; 13:767. [PMID: 38592831 PMCID: PMC10975867 DOI: 10.3390/plants13060767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 03/01/2024] [Accepted: 03/06/2024] [Indexed: 04/11/2024]
Abstract
Undaria pinnatifida can effectively deal with organotin pollution through its excellent accumulation and degradation capabilities found under laboratory conditions. However, nothing is known regarding its accumulation, degradation performance, and related impact factors in the wild farming area. In this study, we monitored triphenyltin chloride (TPTCL) contents and degradation products in different algal parts (blades, stipes, sporophylls, and holdfasts) of cultivated U. pinnatifida from December 2018 to May 2019. Our results showed that sporophytes had an accumulation and degradation capacity for TPTCL. The TPTCL contents and degradation products varied with the algal growth stages and algal parts. TPTCL accumulated in the blades at the growth stage and the blades, stipes, sporophylls, and holdfasts at the mature stage. The TPTCL content among algal parts was blades (74.92 ± 2.52 μg kg-1) > holdfasts (62.59 ± 1.42 μg kg-1) > sporophylls (47.24 ± 1.41 μg kg-1) > stipes (35.53 ± 0.55 μg kg-1). The primary degradation product DPTCL accumulated only in the blades at any stage, with a concentration of 69.30 ± 3.89 μg kg-1. The secondary degradation product MPTCL accumulated in the blades at the growth stage and in the blades, stipe, and sporophyll at the mature stage. The MPTCL content among algal parts was blades (52.80 ± 3.48 μg kg-1) > sporophylls (31.08 ± 1.53 μg kg-1) > stipes (20.44 ± 0.85 μg kg-1). The accumulation pattern of TPTCL and its degradation products seems closely related to nutrient allocation in U. pinnatifida. These results provide the basis for applying cultivated U. pinnatifida in the bioremediation of organotin pollution and the food safety evaluation of edible algae.
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Affiliation(s)
| | | | - Xu Gao
- Key Laboratory of Mariculture, Ministry of Education, Fisheries College, Ocean University of China, Qingdao 266003, China; (X.R.); (Y.Z.); (Q.G.)
| | | | - Jingyu Li
- Key Laboratory of Mariculture, Ministry of Education, Fisheries College, Ocean University of China, Qingdao 266003, China; (X.R.); (Y.Z.); (Q.G.)
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Surya Ulhas R, Ravindran R, Malaviya A, Priyadarshini A, Tiwari BK, Rajauria G. A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Res Int 2023; 173:113479. [PMID: 37803803 DOI: 10.1016/j.foodres.2023.113479] [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: 02/18/2023] [Revised: 07/30/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted.
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Affiliation(s)
- Rutwick Surya Ulhas
- Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany.
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| | - Alok Malaviya
- Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Bangalore, Karnataka, India; QuaLife Biotech Private Limited, Hosur Road, Bangalore, Karnataka, India.
| | - Anushree Priyadarshini
- Environmental Sustainability & Health Institute, Technological University Dublin, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland.
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Arivarasu L. In-Vitro Antioxidant Potential of Beta-Sitosterol: A Preface. Cureus 2023; 15:e45617. [PMID: 37868551 PMCID: PMC10588763 DOI: 10.7759/cureus.45617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/20/2023] [Indexed: 10/24/2023] Open
Abstract
Introduction Beta-sitosterol, a plant sterol, has been linked to antibacterial and antinociceptive effects. Plant sterols exhibit valuable medicinal properties, including anti-adhesive activities. The dietary composition of sterols includes carbohydrates, lipids, proteins, and various minerals, along with beneficial reinforcements like essential nutrients. Methodology This study primarily aims to evaluate the antioxidant potential of beta-sitosterol through assessments using diphenylpicrylhydrazyl (DPPH), hydrogen peroxide (H2O2), and total antioxidant assays. Results The investigation into beta-sitosterol's antioxidant properties revealed a positive correlation between its concentration and antioxidant activity. Similar trends were observed in the present study, indicating an increase in antioxidant activity at lower concentrations. Discussion and conclusion Our findings demonstrate that beta-sitosterol exhibits significant antioxidant activity in the tested samples. These results highlight beta-sitosterol's potential as a potent antioxidant and contribute to our understanding of its beneficial effects.
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Affiliation(s)
- Lakshminarayanan Arivarasu
- Department of Research, Meenakshi Academy of Higher Education and Research, Chennai, IND
- Department of Pharmacology, Indira Medical College and Hospitals, Tiruvallur, IND
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Ferreira-Anta T, Torres MD, Dominguez H, Flórez-Fernández N. Formulation of Polymeric Microparticles Using Eco-Friendly Extracted Crude Fucoidans from Edible Brown Seaweed Undaria pinnatifida. Foods 2023; 12:foods12091859. [PMID: 37174397 PMCID: PMC10178044 DOI: 10.3390/foods12091859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Several bioactive compounds that hold a potential interest in the food industry as phenolic compounds, polysaccharides, proteins and vitamins, among others, are present in seaweeds. Green extraction technologies are the preferred way to obtain these compounds. Pressurized hot water extraction, from 160 to 220 °C, was tested to achieve high yields of these components from the edible brown seaweed, Undaria pinnatifida. The maximum fucoidan content was recovered at 160 °C, while the phloroglucinol content and antioxidant activity were maximum at 220 °C. The possibility of encapsulating these bioactive fractions using mannitol was assessed. The highest production yield of the polymeric particles was found using the 220 °C fraction (close to 75%). In order to formulate microparticles with bioactive potential, several ratios of liquid phases were assessed, 3:1, 1:1 and 1:3 (w:w), using the liquid fractions obtained at 160 °C and 220 °C. The yield production was always above 67%, being in the 1:3 ratio (160 °C:220 °C) and close to 75%. The rheological results indicated that the presence of microparticles enhanced the apparent viscosity of the aqueous dispersions with non-Newtonian profiles, achieving the highest viscosity for those formulated with microparticles from 160 °C:200 °C (3:1).
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Affiliation(s)
- Tania Ferreira-Anta
- CINBIO, Department of Chemical Engineering, Campus Ourense, Edificio Politécnico, Universidad de Vigo, As Lagoas, 32004 Ourense, Spain
| | - Maria Dolores Torres
- CINBIO, Department of Chemical Engineering, Campus Ourense, Edificio Politécnico, Universidad de Vigo, As Lagoas, 32004 Ourense, Spain
| | - Herminia Dominguez
- CINBIO, Department of Chemical Engineering, Campus Ourense, Edificio Politécnico, Universidad de Vigo, As Lagoas, 32004 Ourense, Spain
| | - Noelia Flórez-Fernández
- CINBIO, Department of Chemical Engineering, Campus Ourense, Edificio Politécnico, Universidad de Vigo, As Lagoas, 32004 Ourense, Spain
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Jiang J, Jiang Z, Yan Q, Han S, Yang S. Releasing Bioactive Compounds from Brown Seaweed with Novel Cold-Adapted Alginate Lyase and Alcalase. Mar Drugs 2023; 21:md21040208. [PMID: 37103348 PMCID: PMC10142901 DOI: 10.3390/md21040208] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/29/2023] Open
Abstract
Seaweeds are considered to be third-generation renewable biomasses, the comprehensive utilization of which has drawn increasing attention in recent years. A novel cold-active alginate lyase (VfAly7) was identified from Vibrio fortis and biochemically characterized for brown seaweed utilization. The alginate lyase gene was high-level expressed in Pichia pastoris, with an enzyme yield of 560 U/mL and a protein content of 9.8 mg/mL by high-cell density fermentation. The recombinant enzyme was most active at 30 °C and pH 7.5, respectively. VfAly7 was a bifunctional alginate lyase with both poly-guluronate and poly-mannuronate hydrolysis activities. On the basis of VfAly7, a bioconversion strategy for the utilization of brown seaweed (Undaria pinnatifida) was developed. The obtained AOSs showed stronger prebiotic activity towards tested probiotics when compared to that of commercial fructooligosaccharides (FOSs), while the obtained protein hydrolysates displayed strong xanthine oxidase inhibitory activity with IC50 of 3.3 mg/mL. This study provided a novel alginate lyase tool as well as a biotransformation route for the utilization of seaweeds.
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Ermis E, Tekiner IH, Lee CC, Ucak S, Yetim H. An overview of protein powders and their use in food formulations. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Ertan Ermis
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Ismail Hakki Tekiner
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
- Department of Industrial Biotechnology Ansbach University of Applied Sciences Ansbach Germany
| | - Chi Ching Lee
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Sumeyye Ucak
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Hasan Yetim
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
- Halal Food R&D Center of Excellence Istanbul Sabahattin Zaim University Istanbul Turkey
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Yin S, Niu L, Shibata M, Liu Y, Hagiwara T. Optimization of fucoxanthin extraction obtained from natural by-products from Undaria pinnatifida stem using supercritical CO2 extraction method. Front Nutr 2022; 9:981176. [PMID: 36245524 PMCID: PMC9558218 DOI: 10.3389/fnut.2022.981176] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/18/2022] [Indexed: 12/04/2022] Open
Abstract
In the recent years, edible brown seaweed, Undaria pinnatifida, has presented beneficial effects, which may be correlated with this species containing major bioactive compounds, such as carotenoids, fatty acids, and phytosterols. Marine carotenoid fucoxanthin is abundantly present in edible Undaria pinnatifida and features strong bioactive activities. The stem of Undaria pinnatifida is very hard to gnaw off and cannot be swallowed; therefore, it is usually discarded as waste, making it an environmental issue. Hence, making full use of the waste stem of Undaria pinnatifida is an urgent motivation. The present study aims to explore the optimal preparation technology of fucoxanthin from Undaria pinnatifida stems using supercritical carbon dioxide methods and provides approaches for the extraction and preparation of bioactive compounds from a waste seaweed part. With the comprehensive optimization conditions applied in this study, the experimental yield of fucoxanthin agreed closely with the predicted value by > 99.3%. The potential of α-amylase and glucoamylase to inhibit bioactive compounds was evaluated. The results demonstrated that the inhibition activity (IC50 value) of α-amylase (0.1857 ± 0.0198 μg/ml) and glucoamylase (0.1577 ± 0.0186 μg/ml) varied with extraction conditions due to the different contents of bioactive components in the extract, especially fucoxanthin (22.09 ± 0.69 mg/g extract). Therefore, this study confirmed supercritical fluid extraction technology to be a useful sample preparation method, which can effectively be used to prepare fucoxanthin from waste marine resources. This method can potentially be applied in functional food and related industries.
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Affiliation(s)
- Shipeng Yin
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Liqiong Niu
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Mario Shibata
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
- *Correspondence: Tomoaki Hagiwara,
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8
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Anusha Siddiqui S, Bahmid NA, Mahmud CMM, Boukid F, Lamri M, Gagaoua M. Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research. Crit Rev Food Sci Nutr 2022; 63:6630-6651. [PMID: 35144515 DOI: 10.1080/10408398.2022.2036096] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers' acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers' motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers' acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2036096.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
| | - Nur Alim Bahmid
- Agricultural Product Technology Department, Sulawesi Barat University, Majene, Indonesia
| | - Chayan M M Mahmud
- CASS Food Research Center, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain
| | | | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ireland
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Polat S, Trif M, Rusu A, Šimat V, Čagalj M, Alak G, Meral R, Özogul Y, Polat A, Özogul F. Recent advances in industrial applications of seaweeds. Crit Rev Food Sci Nutr 2021:1-30. [PMID: 34875930 DOI: 10.1080/10408398.2021.2010646] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity of biologically active compounds in seaweeds depend on season and harvesting period, seaweed geolocation as well as ecological factors. Seaweeds or their extracts have been studied as innovative sources for a variety of bioactive compounds such as polyunsaturated fatty acids, polyphenols, carrageenan, fucoidan, etc. These secondary metabolites have been shown to have antioxidant, antimicrobial, antiviral, anticancer, antidiabetic, anti-inflammatory, anti-aging, anti-obesity and anti-tumour properties. They have been used in pharmaceutical/medicine, and food industries since bioactive compounds from seaweeds are regarded as safe and natural. Therefore, this article provides up-to-date information on the applications of seaweed in different industries such as pharmaceutical, biomedical, cosmetics, dermatology and agriculture. Further studies on innovative extraction methods, safety issue and health-promoting properties should be reconsidered. Moreover, the details of the molecular mechanisms of seaweeds and their bioactive compounds for physiological activities are to be clearly elucidated.
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Affiliation(s)
- Sevim Polat
- Department of Marine Biology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Monica Trif
- Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Rusu
- CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Gonca Alak
- Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | - Raciye Meral
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Abdurahman Polat
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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