Current knowledge and challenges in extraction, characterization and bioactivity of seaweed protein and seaweed-derived proteins

Pliego-Cortés, Hugo; Wijesekara, Isuru; Lang, Marie; Bourgougnon, Nathalie; Bedoux, Gilles

doi:10.1016/bs.abr.2019.11.008

Cited by 45 publications

(31 citation statements)

References 129 publications

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“…Protein fractions are located in different parts of macroalgae biomass including the cell wall, cytoplasm, and organelles, e.g., phycobiliproteins are located in the chloroplast stroma [8,9]. The reported protein contents in macroalgae vary from 1.3 to 47% (w/w) dry weight, depending on species, growth season, and geographical location of harvest [7,[9][10][11][12][13][14]. Some red seaweeds have higher protein contents than some other protein-rich food sources such as soybean, cereals, eggs, and fish [15].…”

Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

“…A number of food-grade approaches have been employed for cell disruption to improve protein accessibility and thus extraction yields. Such approaches include chemical, enzymatic, microwave, and pulsed electric field treatments, high-pressure disruption, ultrasonication, and super-/sub-critical water extraction [7,8,15,[18][19][20][21][22]. The advantages and disadvantages of these techniques are summarized in Table 1.…”

Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

“…Pulsed electric field (PEF) can facilitate protein extraction from macroalgae by generating high voltage (kV) electric currents from an electric field with durations ranging between micro and milliseconds. This can result in reversible or irreversible electroporation that can disrupt cell membranes and thus facilitate protein extraction from macroalgae [7,15,21]. PEF is considered as a rapid and effective green technology that can aid the release of intracellular contents from plant cells ( Table 1).…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

“…Therefore, MAE may not be suitable for the extraction of heat‐sensitive bioactive compounds. Although it has been recognized as an efficient low energy extraction approach (Table 1) [18], MAE has to date been more widely used to extract carbohydrate or phenolic compounds rather than bioactive proteins/peptides from seaweed samples [7,8,18].…”

Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

“…1. However, seaweeds have very complex structures consisting of covalently bound polysaccharides and proteins that make the BAP generation process challenging [7]. Furthermore, the proteome of some seaweed species has not yet been elucidated that in turn can limit the process of peptide identification.…”

Section: Introductionmentioning

confidence: 99%

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Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

et al. 2020

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Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed Seaweed (macroalgae) is considered as a sustainable bioresource rich in high-quality nutrients such as protein. Seaweed protein can be used as an alternative to other protein sources. Furthermore, these proteins are natural reservoirs of bioactive peptides (BAPs) associated with various health benefits such as antioxidant, antihypertensive, and antidiabetic activities. However, seaweed-derived BAPs remain underexploited due to challenges that arise during protein extraction from algal biomass. Coupled with this, limited proteomic information exists regarding certain seaweed species. This review highlights the current state of the art of seaweed protein extraction techniques, e.g., liquid, ultrasound, microwave, pulsed electric field, and high hydrostatic pressure assisted extraction. The review also focuses on the enzymatic hydrolysis of seaweed proteins and characterization of the resultant hydrolysates/peptides using electrophoretic and chromatographic techniques. This includes reference to methods employed for separation, fractionation, and purification of seaweed BAPs, as well as the methodologies used for identification, e.g., analysis by mass spectrometry. Furthermore, a bioinformatics or in silico approach to aid discovery of seaweed BAPs is discussed herein. Based on the information available to date, it is suggested that further research is required in this area for the development of seaweed BAPs for nutraceutical applications.

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Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

et al. 2020

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Seaweed as a Potential New Source for Starch, Produced in the Sea: A Short Review

et al. 2022

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The social concern with sustainable development encourages the study of new sources of starch; among these sources, the cultivation of macroalgae is a strategy for the development of a sustainable bioeconomy. This mini-review aims to present the main aspects related to the current seaweed market, the extraction, composition, and properties of starch, as well as its prospects as a sustainable ingredient capable of generating income and health for the world's population. The green algae species Ulva has been suggested as a promising source for starch extraction; however extraction is a challenge mainly due to the difficulty in breaking down the cell walls and isolating the starch granules. The algal starch granule is small (1.7-7 µm), and another characteristic is the high amylose content, above 55%, which may indicate that it is a resistant starch or slow digestion. Seaweed starch still needs to be scaled its production, extraction, and application potential, as a main ingredient or as a co-product of gum processing, which already have a production chain, as they have great potential as nutraceutical or functional starch for food of low calorie, or for applications as a thickener in the food, cosmetics, and other industries.Starch and its derivatives are the main sources of energy, accounting for more than 40% of the world's daily caloric intake, [1] and are also used in the food industry to thicken, texturize, gel, stabilize, and often replace higher-cost ingredients. [2] Starch production is predominantly carried out through traditional agriculture. Starch is extracted from sources such as corn, rice, wheat, potato, and cassava. [3] However, due to the increase in the world population and the growing need for food supply, guidelines on the sustainability of cereal production have been addressed, [4,5] as these commodities are produced in monoculture systems, with

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Exploring Seaweed as Sustainable Green Aquafeed: Opportunities and Challenges

Pathak,

Bhadra,

2024

Sustainability Sciences in Asia and Africa

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Current knowledge and challenges in extraction, characterization and bioactivity of seaweed protein and seaweed-derived proteins

Cited by 45 publications

References 129 publications

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

Seaweed as a Potential New Source for Starch, Produced in the Sea: A Short Review

Exploring Seaweed as Sustainable Green Aquafeed: Opportunities and Challenges

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