Potential of intensification techniques for the extraction and depolymerization of fucoidan

Flórez‐Fernández, Noelia; Torres, M.D.; González‐Muñoz, María Jesús; Domı́nguez, Herminia

doi:10.1016/j.algal.2018.01.002

Cited by 82 publications

(49 citation statements)

References 216 publications

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“…Fucoidans are generally obtained by multiple-step extraction procedure using dilute mineral acid, water, or enzymes. Some novels, more efficient, and cost-saving physical techniques as microwave- or ultrasound-assisted extraction are also applied [ 23 ]. Adenocytis utricularis fucoidan obtained by water extraction at room temperature was reported as a galactofucan consisting of fucose, galactose, and sulfate groups.…”

Section: Structure and Structure—activity Relationship Of Fucoidanmentioning

confidence: 99%

“…A control of optimum molecular weight (MW) values of fucoidan is also required to achieve a desired biological activity and therapeutic application [ 23 , 30 ]. Usually, fucoidans are high-molecular-weight polysaccharides with MW up to 1600 kDa.…”

Section: Structure and Structure—activity Relationship Of Fucoidanmentioning

confidence: 99%

“…Usually, fucoidans are high-molecular-weight polysaccharides with MW up to 1600 kDa. Usually, the large size of fucoidan molecules restricts their absorption and passage through cell membranes [ 23 ]. Low-molecular-weight polysaccharides obtained by different depolymerization techniques, during or after the process of extraction, showed some better pharmacological effects compared to high-molecular-weight ones.…”

Section: Structure and Structure—activity Relationship Of Fucoidanmentioning

confidence: 99%

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Immunomodulatory and Anti-Inflammatory Effects of Fucoidan: A Review

et al. 2020

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Inflammation is the initial response of the immune system to potentially harmful stimuli (e.g., injury, stress, and infections). The process involves activation of macrophages and neutrophils, which produce mediators, such as nitric oxide (NO), prostaglandin E2 (PGE2), pro-inflammatory and anti-inflammatory cytokines. The pro-inflammatory cytokines interleukin-1β (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor-α (TNF-α) are considered as biomarkers of inflammation. Even though it occurs as a physiological defense mechanism, its involvement in the pathogenesis of various diseases is reported. Rheumatoid arthritis, inflammatory bowel disease, Alzheimer’s disease, and cardiovascular diseases are only a part of the diseases, in which pathogenesis the chronic inflammation is involved. Fucoidans are complex polysaccharides from brown seaweeds and some marine invertebrates, composed mainly of L-fucose and sulfate ester groups and minor amounts of neutral monosaccharides and uronic acids. Algae-derived fucoidans are studied intensively during the last years regarding their multiple biological activities and possible therapeutic potential. However, the source, species, molecular weight, composition, and structure of the polysaccharides, as well as the route of administration of fucoidans, could be crucial for their effects. Fucoidan is reported to act on different stages of the inflammatory process: (i) blocking of lymphocyte adhesion and invasion, (ii) inhibition of multiple enzymes, and (iii) induction of apoptosis. In this review, we focused on the immunemodulating and anti-inflammatory effects of fucoidans derived from macroalgae and the models used for their evaluation. Additional insights on the molecular structure of the compound are included.

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Section: Structure and Structure—activity Relationship Of Fucoidanmentioning

confidence: 99%

Section: Structure and Structure—activity Relationship Of Fucoidanmentioning

confidence: 99%

Section: Structure and Structure—activity Relationship Of Fucoidanmentioning

confidence: 99%

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Immunomodulatory and Anti-Inflammatory Effects of Fucoidan: A Review

et al. 2020

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“…Fucoxanthin, β-carotene, and violaxanthin are carotenoids found in seaweed that exhibit powerful antioxidant properties [73], which could explain the higher results of PP pasta. Another hypothesis to explain the increase in antioxidant features could be the presence of hydrolysed protein [74]. Unlike other carotenoids, which are commonly used as food colorants, fucoxanthin is not sold as a bulk food ingredient [75].…”

Section: Effect Of Laminaria Processing On the Presence Of Phytochemimentioning

confidence: 99%

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

Fradinho

Raymundo

Sousa

et al. 2019

Foods

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Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF) pasta in order to develop functional products especially designed for the celiac population. The raw and cooked pastas were characterized in terms of their cooking quality parameters, nutritional composition, texture and rheological properties, and antioxidant activity. It was found that the developed GF pastas had similar mechanical and texture characteristics to the control. Both supplemented GF pastas presented a significantly (p < 0.05) higher fibre and mineral content than the control pasta.

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“…Another green extraction alternative with high potential for recovering bioactive compounds enhancing the extraction yield could be autohydrolysis (i.e. subcritical water extraction) as reported elsewhere (Flórez‐Fernández et al ., ). Autohydrolysis processing with hot compressed water under non‐isothermal conditions has been successfully proposed as pre‐treatment or treatment for the extraction of bioactive compounds from a broad range of agricultural wastes as barley husks (Conde et al ., ), forestry sources as lignocellulosic wastes (Conde et al ., ) or marine matrices as invasive Sargassum muticum brown seaweeds (Balboa et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis

González‐Muñoz

Conde

Domı́nguez

et al. 2018

Int J of Food Sci Tech

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The temperature effect during autohydrolysis of natural and blanched broccoli was studied. For this purpose, the extraction yield, total phenolic content, antioxidant capacity and glucosinolates type and content of the autohydrolysis liquors have been determined. The development of alginate based hydrogels using the autohydrolysis liquid phase as solvent and the corresponding textural characterisation was also evaluated. In all cases, extraction yields rose with the autohydrolysis temperature up to 150°C and then decreased. For liquors from natural samples, total phenolic content and antioxidant capacity increased with increasing operation temperature. The opposite trend was identified for blanched samples. Comparable values were obtained at 150°C for liquors from natural samples and those blanched treated at 100°C. Glucosinolates content decreased with increasing temperature. Glucoiberin, glucoraphanin, gluconapin, glucobrassicin and gluconasturniin were detected. Hydrogels with suitable textural properties were formulated with the extracted liquors at 100 and 150°C, independently of the blanching treatment.Phytochemical valorisation of broccoli wastes M. J. Gonz alez-Muñoz et al.

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Potential of intensification techniques for the extraction and depolymerization of fucoidan

Cited by 82 publications

References 216 publications

Immunomodulatory and Anti-Inflammatory Effects of Fucoidan: A Review

Immunomodulatory and Anti-Inflammatory Effects of Fucoidan: A Review

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis

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