Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes

Potential Use of Marine Seaweeds as Prebiotics: A Review

“…This means that the GM exerts a key contribution to the human energy balance and nutrition, by extending the host metabolic capacity to indigestible polysaccharides. In addition, intestinal microorganisms contribute to develop and maintain the host immune system, defending the host from colonization by opportunistic pathogens [2]. The effects of polysaccharides on the GM are generally evaluated by the contents of SCFAs, the composition and the abundance of beneficial intestinal bacteria [20].…”

“…Some seaweed polysaccharides also demonstrate anticoagulant [24], antitumor [25], anti-inflammatory [26], antiviral, antihyperlipidemic [27] or antioxidant activity [28]. Other research has focused on their use as prebiotics to aid in limiting the occurrence of non-transmissible chronic diseases common in Western countries, such as obesity, diabetes, cardiovascular diseases or some types of cancer [2]. Nevertheless, many seaweed fibres are high-molecular-weight polymers that need to be transformed into oligosaccharides to increase their fermentability by the GM [2].…”

“…Structural polysaccharides are the most abundant, and their composition can be influenced by the seaweed species [29], as well as environmental factors, such as salinity, water temperature and sunlight intensity [30]. Some of the structural polysaccharides are carboxylated or sulphated, which can affect their fermentability [2].…”

“…Additionally, their human consumption in Western countries has been increasing in the latest decades because of their association with improved human health. Some benefits of their consumption include a lower incidence of cancers, decreased blood pressure and blood sugar, and antiviral, anti-inflammatory, immunomodulatory or neuroprotective activities [1,2]. A mechanistic link proposed to explain the prevention of such diseases by seaweed consumption implicates the presence of diverse health-promoting bioactive compounds in seaweeds, including sulphated polysaccharides, polyphenols, pigments (chlorophylls, fucoxanthins, phycobilins), carotenoids, omega-3 fatty acids or mycosporine-like amino acids [1,3,4].…”

“…Phenolic compounds and proteins from seaweeds have also attracted interest as potential functional ingredients [8]. Besides their consumption as an entire food, seaweeds or their polysaccharides are considered valuable additives in the food industry because of their rheological properties as gelling and thickening agents [2]. Additionally, seaweeds were largely employed in the formulation of animal feed [9], as well as in the formulation of cosmetics, drugs and fertilizers [10].…”