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Lesgourgues M, Latire T, Terme N, Douzenel P, Leschiera R, Lebonvallet N, Bourgougnon N, Bedoux G. Ultrasound Depolymerization and Characterization of Poly- and Oligosaccharides from the Red Alga Solieria chordalis (C. Agardh) J. Agardh 1842. Mar Drugs 2024; 22:367. [PMID: 39195483 DOI: 10.3390/md22080367] [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: 07/17/2024] [Revised: 08/09/2024] [Accepted: 08/10/2024] [Indexed: 08/29/2024] Open
Abstract
Red seaweed carrageenans are frequently used in industry for its texturizing properties and have demonstrated antiviral activities that can be used in human medicine. However, their high viscosity, high molecular weight, and low skin penetration limit their use. Low-weight carrageenans have a reduced viscosity and molecular weight, enhancing their biological properties. In this study, ι-carrageenan from Solieria chordalis, extracted using hot water and dialyzed, was depolymerized using hydrogen peroxide and ultrasound. Ultrasonic depolymerization yielded fractions of average molecular weight (50 kDa) that were rich in sulfate groups (16% and 33%) compared to those from the hydrogen peroxide treatment (7 kDa, 6% and 9%). The potential bioactivity of the polysaccharides and low-molecular-weight (LMW) fractions were assessed using WST-1 and LDH assays for human fibroblast viability, proliferation, and cytotoxicity. The depolymerized fractions did not affect cell proliferation and were not cytotoxic. This research highlights the diversity in the biochemical composition and lack of cytotoxicity of Solieria chordalis polysaccharides and LMW fractions produced by a green (ultrasound) depolymerization method.
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Affiliation(s)
- Mathilde Lesgourgues
- Laboratoire de Biotechnologie et Chimie Marines (LBCM), EMR CNRS 6076, IUEM, Université Bretagne Sud, 56000 Vannes, France
- Laboratoire d'efficacité cosmétique (E-COS), Université Catholique de l'Ouest Bretagne Nord, 22200 Guingamp, France
| | - Thomas Latire
- Laboratoire de Biotechnologie et Chimie Marines (LBCM), EMR CNRS 6076, IUEM, Université Bretagne Sud, 56000 Vannes, France
- Laboratoire d'efficacité cosmétique (E-COS), Université Catholique de l'Ouest Bretagne Nord, 22200 Guingamp, France
| | - Nolwenn Terme
- Laboratoire de Biotechnologie et Chimie Marines (LBCM), EMR CNRS 6076, IUEM, Université Bretagne Sud, 56000 Vannes, France
- Laboratoire d'efficacité cosmétique (E-COS), Université Catholique de l'Ouest Bretagne Nord, 22200 Guingamp, France
| | - Philippe Douzenel
- Laboratoire de Biotechnologie et Chimie Marines (LBCM), EMR CNRS 6076, IUEM, Université Bretagne Sud, 56000 Vannes, France
| | - Raphaël Leschiera
- Laboratoire Interaction Epithéliums Neurones (LIEN), UR 4685, Université Bretagne Occidentale, 29200 Brest, France
| | - Nicolas Lebonvallet
- Laboratoire Interaction Epithéliums Neurones (LIEN), UR 4685, Université Bretagne Occidentale, 29200 Brest, France
| | - Nathalie Bourgougnon
- Laboratoire de Biotechnologie et Chimie Marines (LBCM), EMR CNRS 6076, IUEM, Université Bretagne Sud, 56000 Vannes, France
| | - Gilles Bedoux
- Laboratoire de Biotechnologie et Chimie Marines (LBCM), EMR CNRS 6076, IUEM, Université Bretagne Sud, 56000 Vannes, France
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Garcia-Perez P, Cassani L, Garcia-Oliveira P, Xiao J, Simal-Gandara J, Prieto MA, Lucini L. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics. Food Chem 2023; 409:135295. [PMID: 36603477 DOI: 10.1016/j.foodchem.2022.135295] [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: 09/20/2022] [Revised: 11/16/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
The current consumers' demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
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Affiliation(s)
- Pascual Garcia-Perez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lucia Cassani
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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