A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM

Yücetepe, Aysun

doi:10.1007/s11694-021-01258-1

Cited by 8 publications

(5 citation statements)

References 41 publications

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“…Moreover, Yücetepe et al (2019) reported that the WAC values of Spirulina platensis ranged from 335 to 512%. Conversely, the WAC of protein extracts from Chlorella vulgaris was determined as 12.19 ± 3.84% in the study of Yucetepe (2022). On the contrary, the WAC of G. dura protein isolate was lower than those of soy protein isolate (447 ± 0.00%) and red kidney (225 ± 0.13%), while it was higher than those of some plant seed proteins such as chickpea (119 ± 0.01%) and lentil (133 ± 0.02%; Table 4; Du et al, 2014; Kinsella, 1979; Siddiq et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…Optimization procedures were carried out to predict the optimum level of independent variables to obtain maximum values for PC, in the study of Yucetepe (2022). On the contrary, the WAC of G. dura protein isolate was lower than those of soy protein isolate (447 ± 0.00%) and red kidney (225 ± 0.13%), while it was higher than those of some plant seed proteins such as chickpea (119 ± 0.01%) and lentil (133 ± 0.02%; Table 4; Du et al, 2014;Kinsella, 1979;Siddiq et al, 2010).…”

Section: Optimization and Verificationmentioning

confidence: 99%

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Ultrasound‐assisted enzymatic extraction of proteins from Gracilaria dura : Investigation of antioxidant activity and techno‐functional properties

Bozdemir

Şensu

Okudan

et al. 2022

Food Processing Preservation

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There is a preference for natural food products and functional food ingredients, which are believed to benefit human health and exist inherently in foods, instead of receiving compounds chemically synthesized. Moreover, to strong immunity system is among people's highest priority in a post-pandemic era as the Covid-19 pandemic caused the catastrophic effects. In particular, bioactive extracts or single functional food components that can prevent nutrition-related diseases have huge importance for human nutrition and promote the human immune system (Galanakis, 2021). In this context, finding alternative, cheap, natural, and sustainable food resources such as macroalgae, duckweed, and insects for bioactive compounds is one of the trend research topics.Macroalgae are renewable sources that live in the marine ecosystem and are excellent for human nutrition, also have an important commercial potential as a functional ingredient in a variety of foods (Cofrades et al., 2017;García-Vaquero et al., 2017). In particular, proteins as one of the essential nutrients isolated from macroalgae have various bioactive properties such as antioxidant, anticancer,

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Section: Resultsmentioning

confidence: 99%

Section: Optimization and Verificationmentioning

confidence: 99%

Ultrasound‐assisted enzymatic extraction of proteins from Gracilaria dura : Investigation of antioxidant activity and techno‐functional properties

Bozdemir

Şensu

Okudan

et al. 2022

Food Processing Preservation

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“… 60 Moreover, EA and ES of macroalgae were lower than some microalgal proteins such as Chlorella vulgaris (208.11 ± 0.22% for EA and 73.10 ± 4.68% for ES) and Spirulina platensis (51.54 ± 2.12% of EA and 65.20 ± 2.17% of ES). 118 , 119 According to the literature, the proteins’ hydrophilic and hydrophobic qualities, net surface charge, and solubility may affect their EA and ES properties. 120 , 121 …”

Section: Resultsmentioning

confidence: 99%

“…These values were higher than the FS of E. linza (4.4 ± 2.0%) but lower than the FS of E. compressa (37.5 ± 2.0%), E. tubulosa (16.7 ± 1.5%), and K. alvarezii (45.33 ± 1.15%). 91,47 The emulsifying activity (EA) and emulsion stability (ES) of the three macroalgae are exhibited in 118,119 According to the literature, the proteins' hydrophilic and hydrophobic qualities, net surface charge, and solubility may affect their EA and ES properties. 120,121 3.4.2.…”

Section: Effect Of In Vitro Digestion On Ace-i Inhibitory Activitymentioning

confidence: 99%

Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity

Şensu,

Ayar,

Okudan

et al. 2023

ACS Omega

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Macroalgal proteins were extracted from Ulva rigida (URPE) (green), Padina pavonica (PPPE) (brown), and Laurencia obtusa (LOPE) (red) using ultrasound-assisted enzymatic extraction, which is one of the green extraction technologies. Techno-functional, characteristic, and digestibility properties, and biological activities including antioxidant (AOA) and angiotensin-I converting enzyme (ACE-I) inhibitory activities were also investigated. According to the results, the extraction yield (EY) (94.74%) was detected in the extraction of L. obtusa , followed by U. rigida and P. pavonica . PPPE showed the highest ACE-I inhibitory activity before in vitro digestion. In contrast to PPPE, LOPE (20.90 ± 0.00%) and URPE (20.20 ± 0.00%) showed higher ACE-I inhibitory activity after in vitro digestion. The highest total phenolic content (TPC) (77.86 ± 1.00 mg GAE/g) was determined in LOPE. On the other hand, the highest AOA CUPRAC (74.69 ± 1.78 mg TE/g) and AOA ABTS (251.29 ± 5.0 mg TE/g) were detected in PPPE. After in vitro digestion, LOPE had the highest TPC (22.11 ± 2.18 mg GAE/g), AOA CUPRAC (8.41 ± 0.06 mg TE/g), and AOA ABTS (88.32 ± 0.65 mg TE/g) ( p < 0.05). In vitro protein digestibility of three macroalgal protein extracts ranged from 84.35 ± 2.01% to 94.09 ± 0.00% ( p < 0.05). Three macroalgae showed high oil holding capacity (OHC), especially PPPE (410.13 ± 16.37%) ( p < 0.05), but they showed minimum foaming and emulsifying properties. The quality of the extracted macroalgal proteins was assessed using FTIR, SDS-PAGE, and DSC analyses. According to our findings, the method applied for macroalgal protein extraction could have a potential the promise of ultrasonication application as an environmentally friendly technology for food industry. Moreover, URPE, PPPE, and LOPE from sustainable sources may be attractive in terms of nourishment for people because of their digestibility, antioxidant properties, and ACE-I inhibitory activities.

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“…They are an integral part of the cellular membrane and light-harvesting complex as well as they participate as enzymes in numerous catalytic reactions [ 17 , 18 ]. Several species of microalgae are studied due to their high protein content ranging from 42–70% in some cyanobacteria and up to 58% for Chlorella vulgaris dry weight [ 19 , 20 ].…”

Section: Biological Synthesismentioning

confidence: 99%

Nanoparticles from Microalgae and Their Biomedical Applications

et al. 2023

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Over the years, microalgae have been a source of useful compounds mainly used as food and dietary supplements. Recently, microalgae have been used as a source of metabolites that can participate in the synthesis of several nanoparticles through inexpensive and environmentally friendly routes alternative to chemical synthesis. Notably, the occurrence of global health threats focused attention on the microalgae application in the medicinal field. In this review, we report the influence of secondary metabolites from marine and freshwater microalgae and cyanobacteria on the synthesis of nanoparticles that were applied as therapeutics. In addition, the use of isolated compounds on the surface of nanoparticles to combat diseases has also been addressed. Although studies have proven the beneficial effect of high-value bioproducts on microalgae and their potential in medicine, there is still room for understanding their exact role in the human body and translating lab-based research into clinical trials.

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A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM

Cited by 8 publications

References 41 publications

Ultrasound‐assisted enzymatic extraction of proteins from Gracilaria dura : Investigation of antioxidant activity and techno‐functional properties

Ultrasound‐assisted enzymatic extraction of proteins from Gracilaria dura : Investigation of antioxidant activity and techno‐functional properties

Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity

Nanoparticles from Microalgae and Their Biomedical Applications

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