Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Ribeiro, Ana Ramalho; Gonçalves, Amparo; Bandarra, Narcisa M.; Nunes, María Leonor; Dinis, María Teresa; Dias, Jorge; Rema, Paulo

doi:10.1016/j.foodres.2016.10.030

Cited by 29 publications

(19 citation statements)

References 41 publications

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“…Likewise, He et al [ 105 ] found that, compared with pigs under a normal diet, those supplemented with Laminaria digitata over three months accumulated 45% more I in muscle tissue and up to 213% in other internal organs. Similar results were further described in an identical study in which pigs fed with A. nodosum contained 2.7 to 6.8 more I in their muscle and internal organs than those fed under a regular diet [ 106 ].…”

Section: Consumption Of Macroalgaesupporting

confidence: 85%

“…with Laminaria digitata -fortified fish meal (0.8%) during nine months, caused their total iodine content to be approximately four times higher than that of the control group [ 108 ]. Feeding other species, such as gilthead seabream ( Sparus aurata ) and rainbow trout, with L. digitata -supplemented meals was shown to positively contribute to the increase of their fillets’ iodine content as well [ 106 , 109 ]. These results are of particular importance considering that aquaculture is overcoming the capture fishery supplies and the current trend in aquafeeds for replacing marine-derived ingredients (fish meal and fish oil) by vegetable protein and oil sources (much lower in iodine) can significantly interfere with the fish nutritional profile.…”

Section: Consumption Of Macroalgaementioning

confidence: 99%

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Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

et al. 2018

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Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.

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Section: Consumption Of Macroalgaesupporting

confidence: 85%

Section: Consumption Of Macroalgaementioning

confidence: 99%

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

et al. 2018

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“…with L. digitata -fortified fish meal (0.8%) over nine months, contributed to an increase of their total iodine content in approximately four times the levels found in the control fishes. Similar observations were described in other species, such as gilthead seabream ( Sparus aurata ) and rainbow trout, which revealed an increased iodine content in their fillets after L. digitata was introduced in their meals as well [114,115]. An identical experiment carried out with pigs also revealed that the supplementation of L. digitata in the animal’s feed over 3 months resulted in an accumulation of 45% more I in muscle tissue and up to 213% in other internal organs compared to the pigs under a normal diet [116].…”

Section: Use Of Brown Macroalgae As Food Ingredientsupporting

confidence: 77%

Brown Macroalgae as Valuable Food Ingredients

et al. 2019

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Due to the balanced nutritional value and abundance of bioactive compounds, seaweeds represent great candidates to be used as health-promoting ingredients by the food industry. In this field, Phaeophyta, i.e., brown macroalgae, have been receiving great attention particularly due to their abundance in complex polysaccharides, phlorotannins, fucoxanthin and iodine. In the past decade, brown algae and their extracts have been extensively studied, aiming at the development of well-accepted products with the simultaneous enhancement of nutritional value and/or shelf-life. However, the reports aiming at their bioactivity in in vivo models are still scarce and need additional exploration. Therefore, this manuscript revises the relevant literature data regarding the development of Phaeophyta-enriched food products, namely those focused on species considered as safe for human consumption in Europe. Hopefully, this will create awareness to the need of further studies in order to determine how those benefits can translate to human beings.

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“…This is in line with Julshamn et al [45], who described lower incorporation of I in muscle than in liver and kidney of Atlantic salmon that had been raised for 150 days in seawater and fed 54 or 86 mg I kg −1 diet. In accordance with the present results, experiments with rainbow trout in freshwater have shown increased I levels in the fish after feeding different seaweeds and that the I concentration in muscle was dependent on the dietary level of I and the length/percent body weight increase obtained [46,47].…”

Section: Discussionsupporting

confidence: 92%

Fecal Excretion and Whole-Body Retention of Macro and Micro Minerals in Atlantic Salmon Fed Torula Yeast Grown on Sugar Kelp Hydrolysate

Sharma

Horn

Eijsink

et al. 2021

Animals

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Yeast is a microbial feed ingredient that can be produced from non-food biomasses. Brown seaweed contains high levels of complex carbohydrates that are not digested to any extent by monogastric animals but can be used as carbon sources for yeast production. The objective of this study was to investigate how minerals originating from brown macroalgae (Saccharina latissima) are incorporated in Cyberlindnera jadinii yeast and to assess the bioavailability of these different minerals as well as their accumulation into different organs of Atlantic salmon. The yeast C. jadinii was produced on a seaweed hydrolysate mixed with a sugar-rich wood hydrolysate in a 9:1 volume ratio and fed to Atlantic salmon (Salmo salar) in two different experiments: a digestibility experiment with 30% dietary inclusion of yeast and a retention experiment with increasing inclusion of yeast (5, 10, and 20%). Seaweed minerals such as zinc (Zn), copper (Cu), iodine (I), manganese (Mn), and cobalt (Co) were incorporated to a high degree in the yeast. The apparent fecal excretion of minerals was similar in both experiments, in general, with low excretion of, I, bromine (Br), and arsenic (As) (ranging from 18.0% to 63.5%) and high excretion of iron (Fe), Cu, Mn, aluminum (Al), cadmium (Cd) and lead (Pb) (ranging from 56.9% to <100%), despite the different fish size and fecal sampling method. High levels of Cu, I, Br, and Co in the yeast resulted in a linear decrease (p < 0.05) in retention of these minerals in salmon fed increasing levels of yeast. Despite increasing amounts of these minerals in the feed, whole-body levels of Cu and Mn remained stable, whereas whole-body levels of Co, somewhat unexpectedly, decreased with increased dietary yeast inclusion. The Cd from the yeast had low bioavailability but was concentrated more in the kidney (0.038 mg kg−1) and liver (0.025 mg kg−1) than in muscle (0.0009 mg kg−1). The given Cd level in fish strengthens the indication that it is safe to feed salmon with up to 20% inclusion of seaweed yeast without exceeding the maximum limit for Cd of 0.05 mg kg−1 w.w. in fish meat. The level and retention (p < 0.05) of As were lower in the yeast compared to fishmeal. The high level of iodine in S. latissima (3900 mg kg−1) was partly transferred to the yeast, and salmon fed increasing levels of yeast displayed a linear increase in whole-body I content (p < 0.05). There is, however, a need for a growth experiment with larger fish to draw any firm conclusions regarding food safety. Overall, this study shows that yeast grown on hydrolyzed seaweed can be a suitable mineral source for Atlantic salmon, especially when diets are low in fishmeal.

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Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Cited by 29 publications

References 41 publications

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

Brown Macroalgae as Valuable Food Ingredients

Fecal Excretion and Whole-Body Retention of Macro and Micro Minerals in Atlantic Salmon Fed Torula Yeast Grown on Sugar Kelp Hydrolysate

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