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Islamova R, Yanshin N, Zamyatkina E, Gulk E, Zuy E, Billig S, Birkemeyer C, Tarakhovskaya E. Metabolic Adjustment of High Intertidal Alga Pelvetia canaliculata to the Tidal Cycle Includes Oscillations of Soluble Carbohydrates, Phlorotannins, and Citric Acid Content. Int J Mol Sci 2023; 24:10626. [PMID: 37445801 PMCID: PMC10341635 DOI: 10.3390/ijms241310626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
The brown alga Pelvetia canaliculata is one of the species successfully adapted to intertidal conditions. Inhabiting the high intertidal zone, Pelvetia spends most of its life exposed to air, where it is subjected to desiccation, light, and temperature stresses. However, the physiological and biochemical mechanisms allowing this alga to tolerate such extreme conditions are still largely unknown. The objective of our study is to compare the biochemical composition of Pelvetia during the different phases of the tidal cycle. To our knowledge, this study is the first attempt to draft a detailed biochemical network underneath the complex physiological processes, conferring the successful survival of this organism in the harsh conditions of the high intertidal zone of the polar seas. We considered the tide-induced changes in relative water content, stress markers, titratable acidity, pigment, and phlorotannin content, as well as the low molecular weight metabolite profiles (GC-MS-based approach) in Pelvetia thalli. Thallus desiccation was not accompanied by considerable increase in reactive oxygen species content. Metabolic adjustment of P. canaliculata to emersion included accumulation of soluble carbohydrates, various phenolic compounds, including intracellular phlorotannins, and fatty acids. Changes in titratable acidity accompanied by the oscillations of citric acid content imply that some processes related to the crassulacean acid metabolism (CAM) may be involved in Pelvetia adaptation to the tidal cycle.
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Affiliation(s)
- Renata Islamova
- Department of Plant Physiology and Biochemistry, Faculty of Biology, Saint Petersburg State University, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia; (R.I.)
| | - Nikolay Yanshin
- Department of Plant Physiology and Biochemistry, Faculty of Biology, Saint Petersburg State University, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia; (R.I.)
| | - Elizaveta Zamyatkina
- Department of Plant Physiology and Biochemistry, Faculty of Biology, Saint Petersburg State University, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia; (R.I.)
| | - Ekaterina Gulk
- Department of Plant Physiology and Biochemistry, Faculty of Biology, Saint Petersburg State University, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia; (R.I.)
| | - Ekaterina Zuy
- Department of Plant Physiology and Biochemistry, Faculty of Biology, Saint Petersburg State University, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia; (R.I.)
| | - Susan Billig
- Faculty of Chemistry and Mineralogy, Leipzig University, 04103 Leipzig, Germany (C.B.)
| | - Claudia Birkemeyer
- Faculty of Chemistry and Mineralogy, Leipzig University, 04103 Leipzig, Germany (C.B.)
- German Center for Integrative Biodiversity Research (iDiv) Halle-Leipzig-Jena, 04103 Leipzig, Germany
| | - Elena Tarakhovskaya
- Department of Plant Physiology and Biochemistry, Faculty of Biology, Saint Petersburg State University, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia; (R.I.)
- Vavilov Institute of General Genetics, Saint Petersburg Branch, Russian Academy of Science, Universitetskaya Nab., 7/9, 199034 Saint Petersburg, Russia
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Garcia-Perez P, Lourenço-Lopes C, Silva A, Pereira AG, Fraga-Corral M, Zhao C, Xiao J, Simal-Gandara J, Prieto MA. Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent. Mar Drugs 2022; 20:113. [PMID: 35200642 PMCID: PMC8879247 DOI: 10.3390/md20020113] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 01/22/2022] [Accepted: 01/25/2022] [Indexed: 02/05/2023] Open
Abstract
Brown algae are ubiquitously distributed in the NW coastline of the Iberian Peninsula, where they stand as an underexploited resource. In this study, five solvents were applied to the extraction of pigments from nine brown algae, followed by their determination and quantification by HPLC-DAD. A total of 13 compounds were detected: Six were identified as chlorophylls, six were classified as xanthophylls, and one compound was reported as a carotene. Fucoxanthin was reported in all extracts, which is the most prominent pigment of these algae. Among them, L. saccharina and U. pinnatifida present the highest concentration of fucoxanthin (4.5-4.7 mg∙g-1 dry weight). Ethanol and acetone were revealed as the most efficient solvents for the extraction of pigments, showing a maximal value of 11.9 mg of total pigments per gram of dry alga obtained from the ethanolic extracts of H. elongata, followed by the acetonic extracts of L. ochroleuca. Indeed, ethanol was also revealed as the most efficient solvent according to its high extraction yield along all species evaluated. Our results supply insights into the pigment composition of brown algae, opening new perspectives on their commercial exploitation by food, pharmaceutical, and cosmeceutical industries.
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Affiliation(s)
- Pascual Garcia-Perez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
| | - Aurora Silva
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Chao Zhao
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China;
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain; (P.G.-P.); (C.L.-L.); (A.S.); (A.G.P.); (M.F.-C.); (J.X.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
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