Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

Gómez‐Ordóñez, Eva; Jiménez‐Escrig, Antonio; Rupérez, Pilar

doi:10.1016/j.foodres.2010.08.005

Cited by 315 publications

(182 citation statements)

References 43 publications

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“…Sea spaghetti contains high levels of soluble fibers [19] which partially explains our results due to the theoretical filling role of soluble/viscose fibers as several human and animal studies have demonstrated that soluble fiber consumption is associated with altered circulating levels of the anorexigens hormone peptide YY [20] and leptin [21]. …”

Section: Discussionmentioning

confidence: 86%

“…Sea spaghetti RP partially blocked the effect of the hypercholesterolemic agent included in the CholSS diet. Sea spaghetti is rich in soluble fibers [19] and polyphenols [10,28], all of which are factors that are thought to exert hypocholesterolemic effects. Sodium alginate, funoran, porphyran, and carrageenan have been shown to interact with dietary cholesterol to facilitate its excretion, while dietary agar was almost inactive [29].…”

Section: Discussionmentioning

confidence: 99%

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Effects of Restructured Pork Containing Himanthalia elongata on Adipose Tissue Lipogenic and Lipolytic Enzyme Expression of Normo- and Hypercholesterolemic Rats

González‐Torres¹,

Churruca

Moreira³

et al. 2012

Lifestyle Genomics

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Background: Inclusion of seaweeds in restructured pork (RP) would improve meat health properties. Aim: The aim was to determine the effects of RP containing Himanthalia elongata on growth, organ weight, cholesterolemia, and expression of lipoprotein lipase (LPL), acetyl CoA carboxylase (ACC), fatty acid synthase (FAS), and hormone-sensitive lipase (HSL) in adipose tissue of Wistar rats. Methods: The control group (C) consumed control RP, and the seaweed group (SS) consumed RP with 5% Himanthalia elongata. Animals on cholesterol-enriched diets (CholC, CholSS) consumed their corresponding basal diets with supplementary cholesterol (2.43%) plus cholic acid (0.49%) as hypercholesterolemic agents. Results: Seaweed inclusion did not modify cholesterolemia but reduced (p < 0.01) the hypercholesterolemic effect of dietary cholesterol plus cholic acid. CholC rats presented lower (p < 0.05) adipose fat and weight than C rats. Cholesterol feeding affected HSL, ACC, and FAS expression (p < 0.05), while alga consumption influenced HSL and ACC (p < 0.05). LPL was not significantly affected by both factors. CholSS rats showed decreased HSL and FAS (p < 0.05) but increased ACC (p < 0.05) expression compared with CholC rats. Conclusion:Himanthalia RP partially blocked the dietary hypercholesterolemic effect and changed the lipogenic/lipolytic enzyme expression, reducing the wasting effect of hypercholesterolemia on adipose tissue in rats.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Effects of Restructured Pork Containing Himanthalia elongata on Adipose Tissue Lipogenic and Lipolytic Enzyme Expression of Normo- and Hypercholesterolemic Rats

González‐Torres¹,

Churruca

Moreira³

et al. 2012

Lifestyle Genomics

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“…The functional properties of DF include the bulk volume, the hydration, hydrocolloidal and rheological properties, which contribute to application in food formula design and food manufacturing (Bodner and Sieg, 2009;Gómez-Ordóñez et al, 2010). DF mainly consists of soluble and insoluble fiber fractions which show different physiological effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of five types of citrus dietary fibers

Wang

Yuan

et al. 2015

Biocatalysis and Agricultural Biotechnology

106

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“…Seaweeds are considered healthy food owing to their richness in protein, vitamins, minerals and bioactive compounds, at the same time having relatively lower calorie content (Lee et al, 2008;Gomez et al, 2010). The nutrient profile of seaweeds is influenced by diverse factors such as seaweed species, habitat, maturity stage, season, temperature and the sampling conditions (Khotimchenko et al, 2005;Renaud and Luong-Van, 2006).…”

Section: Introductionmentioning

confidence: 99%

Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.

Debbarama

Rao

Murthy³

et al. 2016

Indian J. Fish.

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In the present study, nutritional composition of the edible seaweeds, Gracilaria edulis (red seaweed), Ulva lactuca (green seaweed) and Sargassum sp. (brown seaweed) were evaluated. ). Palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2, ω-6) were the most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Fatty acid profile also revealed that small quantity of docosahexaenoic acid (DHA) (C22:6, ω-3) ranging from 0.064 to 0.494% was present in all the three seaweed species but eicosapentaenoic acid (EPA) (C20:5, ω-3) was present only in Sargassum sp. at a concentration of 0.583%. G. edulis had higher vitamin D2 (2.590 mg 100 g -1 ), vitamin E (1.017 mg 100 g -1 ) and vitamin K1 (0.714 mg 100 g -1 ) than Sargassum sp. and U. lactuca. The results clearly indicates that these three seaweeds can be considered as a good source of dietary fibre, protein, minerals and vitamins and can be used for fortifying foods or as components of functional foods.

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Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

Cited by 315 publications

References 43 publications

Effects of Restructured Pork Containing <b><i>Himanthalia elongata</i></b> on Adipose Tissue Lipogenic and Lipolytic Enzyme Expression of Normo- and Hypercholesterolemic Rats

Effects of Restructured Pork Containing <b><i>Himanthalia elongata</i></b> on Adipose Tissue Lipogenic and Lipolytic Enzyme Expression of Normo- and Hypercholesterolemic Rats

Physicochemical characterization of five types of citrus dietary fibers

Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.

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