Digestibility of seaweed protein from Ulva sp. and Saccharina latissima in rats

Juul, Louise; Stødkilde, Lene; Ingerslev, Anne Krog; Bruhn, Annette; Jensen, Søren Krogh; Dalsgaard, Trine Kastrup

doi:10.1016/j.algal.2022.102644

Cited by 20 publications

(11 citation statements)

References 42 publications

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“…This study showed low digestibility of protein from U. rigida , with high density of SDS-PAGE protein bands left after 120 min of duodenal digestion. This result concurred with Juul et al (2022) [ 54 ], who reported on the limitation Ulva protein digestibility in rats. Ulva sp.…”

Section: Discussionsupporting

confidence: 93%

Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from Ulva rigida Macroalgae

Pan-utai

Pantoa

Roytrakul

et al. 2022

Life

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Ulva green macroalgae or sea lettuce are rich sources of protein with nutritional benefits that promote health as a future plant-based functional ingredient in the food industry. Alkaline pretreatment improved ultrasonic-assisted protein extraction from Ulva rigida biomass. Parameters affecting ultrasonic-assisted extraction of protein were type of solvent, biomass-solvent ratio, biomass preparation and extraction cycle. In vitro digestibility was evaluated from oven- and freeze-dried biomass. Results showed highest concentration and extraction yield of protein from U. rigida using alkaline rather than acid and distilled water. A high biomass–solvent ratio at 1:10 or 0.1 g mL−1 increased protein extraction. Higher alkaline concentration increased protein extraction. Highest protein extractability was 8.5% dry matter from freeze-dried U. rigida biomass, with highest protein extraction and antioxidant activity from extraction of U. rigida macroalgae at high alkaline concentrations. U. rigida macroalgae oven-dried biomass presented suitable human digestibility. Efficient pretreatment of U. rigida maximized protein hydrolysate and bioactive peptide production for wide-ranging applications.

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Section: Discussionsupporting

confidence: 93%

Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from Ulva rigida Macroalgae

Pan-utai

Pantoa

Roytrakul

et al. 2022

Life

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“…The fact that pepsin-resistant protein is lower in red seaweeds than in brown seaweeds [ 58 ] may explain the differences in the digestive process in both species. Indeed, low protein digestibility also is reported for macroalgae in in vivo studies [ 9 , 60 ]. Macroalgae pre-treatments, such as fermentation and heat treatments, have been evaluated, aiming to increase digestibility [ 9 , 53 ] and enhance bioactivity [ 61 ].…”

Section: Discussionmentioning

confidence: 99%

“…Indeed, low protein digestibility also is reported for macroalgae in in vivo studies [ 9 , 60 ]. Macroalgae pre-treatments, such as fermentation and heat treatments, have been evaluated, aiming to increase digestibility [ 9 , 53 ] and enhance bioactivity [ 61 ]. A higher release of amino acids is often reported, but an increased nitrogen digestibility is not always seen [ 9 , 53 ].…”

Section: Discussionmentioning

confidence: 99%

“…Some edible seaweed proteins have better quality than those of higher terrestrial plants, being comparable in quantitative terms to legumes, with 30–40% (d.w.) in some species of red algae [ 7 , 8 ]. However, they have lower digestibility [ 8 , 9 ] due to the structure of their cell walls, which are rich in polysaccharides that form stable complexes with protein, rendering them inaccessible to proteolytic enzymes [ 10 , 11 , 12 ]. Among seaweeds, the red ones appear to have higher digestibility [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence

et al. 2023

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Despite the increased interest in macroalgae protein and fibers, little information is available on their bioaccessibility. The application of an in vitro gastrointestinal digestion model to study the degree of disintegration and release of proteins with expressed bioactivities from wild and cultivated Palmaria palmata and Saccharina latissima was proposed in this study. Macroalgae from the Gulf of St Lawrence, Canada, were submitted to digestive transit times of 2 (oral), 60 (gastric) and 120 (duodenal) minutes. Among wild samples, P. palmata had a higher percentage of disintegration, protein release and degree of hydrolysis than S. latissima. While the least digested sample, wild S. latissima, was the sample with the highest antioxidant activity (210 μmol TE g−1), the most digested sample, cultivated P. palmata, presented the highest ability to inhibit the angiotensin-converting enzyme (ACE), reaching 32.6 ± 1.2% at 3 mg mL−1. ACE inhibitory activity increased from 1 to 3 mg mL−1, but not at 5 mg mL−1. Wild samples from both species showed an ACE inhibition around 27.5%. Data suggested that the disintegration of the samples was influenced by their soluble and insoluble fiber contents. Further information on the bioaccessibility and bioactivity of these macroalgae should consider the characterization of digestion products other than protein, as well as the effects of previous product processing.

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“…For example, a protein fraction from Ulva intestinalis induced a remarkable increase in collagen and hyaluronic acid production per cell and reduced cell proliferation without increasing cell mortality [8]. Although these species are yet much underexploited, the remarkable potential arising from their exploitation approves their compelling scientific interest, especially in the pharmaceutical and food industries [7,9].…”

Section: Introductionmentioning

confidence: 99%

Fungal Laccase-Mediated Enhancement of the Bioactivity of Green Algae Extracts

Spyrou¹,

Chatzikonstantinou²,

Giannakopoulou³

et al. 2023

Catal Res

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Biomass derived from green marine macroalgae Ulva sp. is considered a rich source of bioactive compounds. In the present study, we demonstrate the increased bioactivity of a phenolic-rich extract derived from green marine macroalgae Ulva intestinalis after its treatment with fungal laccases from Trametes versicolor and Agaricus bisporus. The phenolic composition of the extract, before and after its enzymatic treatment, was determined through several analytical methods. Furthermore, the antioxidant, enzyme-inhibitory, antimicrobial and cytotoxic activity of enzymatically modified and non-modified extracts was comparatively investigated. Depending on the laccase used, the enzyme-modified extracts exhibited different phenolic content and enhanced bioactivities compared to the non-treated ones. The enzymatically modified extracts presented enhanced antimicrobial, anti-lipoxygenase and anti-collagenase activities, and mild cytotoxicity. These results indicate that the proposed biocatalytic process could be applied to produce green macroalgal natural extracts with enhanced bioactivities paving the way for their implementation in the food, pharmaceutical, and cosmeceutical industries.

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Digestibility of seaweed protein from Ulva sp. and Saccharina latissima in rats

Cited by 20 publications

References 42 publications

Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from Ulva rigida Macroalgae

Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from Ulva rigida Macroalgae

In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence

Fungal Laccase-Mediated Enhancement of the Bioactivity of Green Algae Extracts

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