Caulerpa consumption, nutritional value and farming in the Indo-Pacific region

Molecular characteristics of polysulfated fractions from the green seaweed <i>Caulerpa cupressoides</i> and actions on thrombin generation <i>in vitro

“…Seaweeds have become promising sources of alternative ingredients to supplement food with functional compounds to enhance the safety and quality of diverse industrial preparations. Within this scenario of modern lifestyle, more specific biological assays are useful approaches to elaborate high-quality formulations of biotechnological interest (Patel, 2012;Gaillande et al, 2017;Kumar et al, 2018) as gelling and stabilizing agents (Pomin & Mourão, 2008). To more accurately explore the effect of the sulfate content on the functionality of the algal SPs, an in vitro TG model was employed in this study as another analytical tool.…”

“…Given the food importance and environmental of Caulerpa species in several regions of the world, C. cupressoides features SPs arise as a promising source of functional glycans in the modulation of blood coagulation disorders, since an increase of plasma prothrombin's referential values increase the TG after activation by the intrinsic pathway (Castoldi & Rosing, 2011;Rodrigues et al, 2016). Studies of this nature could contribute to a potential strategy to marine macroalgae-derived functional polymer design to enhance the security of food preparations, reducing the risks of clotting dysfunctions (Pomin & Mourão, 2008;Patel, 2012;Gaillande et al, 2017). Nevertheless, our observations also allow to assumption the fact to the hypercoagulant effect manifested by native polymer present in C. cupressoides.…”

“…Seaweeds of the genus Caulerpa Lamouroux (1809) (Bryopsidales, Chlorophyta) comprise a green biomass overgrowing in eutrophicated waters generating environmental and economic impacts (Wang, Wang, Wu, & Liu, 2014). Opportunities to their use as food by coastal communities and human nutrition have been practiced in the Indo-Pacific region for centuries to reduce the risk of chronic diseases, such as neurodegenerative, inflammatory and cardiovascular complications, due to their substantial diversity of natural bioactive molecules with health benefits (Gaillande, Payri, Remoissenet, & Zubia, 2017) and as food ingredients (Kumar et al, 2018), besides Caulerpa cultivation on a large scale in Southeast Asia, such as C. lentillifera, where this species is also popularly consumed and explored in therapeutic medical applications (Maeda, Ida, Ihara, & Sakamoto, 2012).…”

Microalgae‐based Pharmaceuticals and Nutraceuticals: An Emerging Field with Immense Market Potential

“…The reports on allergenicity of microalgal nutraceutical are very scarce. in the western Pacific region, where by mistake toxic species were picked [130,131]. The higher doses of amino acids from red algae, namely, kainic acid and domoic acid, showed the neurotoxic effects in disease models in mice and other animals [129].…”

Metabolite Profiles and Antioxidant Activity of Caulerpa racemosa with Different Handlings

“…Secondary metabolites with various categories of natural products such indol derivatives, indan derivatives, sesquiterpenoid derivatives, diphenyl pentadiene derivatives, terpenoids and fatty acids were identified in ethanolic extract of C. racemosa (Ornano, Serafini, Sanna, & Bianco, 2014). Various secondary metabolite compounds contained in C. racemosa including pseudoephedrine, 5-butyl-2-methyl-1pyrrolidine, 2-myristynoyl pantetheine, tetracontane, deoxyspergualin, hexyl octyl ether (Rahul et al, 2014), phenol, saponin, tannin, flavonoid, reduce sugar, xanthoprotein (Azhagu, Mala, & Prakasam, 2015), sesquiterpenoid and diterpenoid, -sitosterol, caulerpin, caulerpenin (Gaillande, Payri, Remoissenet, & Zubia, 2016), catechin epigallo (Yoshie, Wang, Petillo, & Suzuki, 2000). The secondary metabolite compounds of C. racemosa extract have potential usage as antimicrobial compounds against Gramnegative, Gram-positive and pathogenic fungi (Etcherla & Rao, 2014), antimicrobials against Escherichia coli, Staphylococcus aureus, Streptococcus sp, Salmonella sp (Perez, Falque, & Domínguez, 2016) Vibrio harveyi (Ikbal, 2015), antioxidants (Chew, Lim, Omar, & Khoo, 2008), antiherpes (Ghosh et al, 2004), antitumor (Ayyad & Badria, 1994), anticoagulants and antivirals (Rahul et al, 2014).…”