Seaweeds

Pandey, Arun Kumar; Chauhan, O. P.; Semwal, Anil Dutt

doi:10.14429/dlsj.5.15632

Cited by 20 publications

(6 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous reports have shown that consumption of seaweeds may prevent the development of degenerative diseases and reduce their progression (Peñalver et al, 2020;Pereira & Valado, 2021). Seaweeds are functional foods and are a reservoir of naturally occurring biologically active compounds (Pandey et al, 2020). In our previous work on high performance liquid chromatography mass spectrometry (HPLC-MS) characterization of some seaweeds, we reported that E. The ability of KP and URL to reduce changes in mitochondria membrane potential in HepG2 cells may contribute to the observed induction of apoptosis.…”

Section: Discussionmentioning

confidence: 91%

“…Previous reports have shown that consumption of seaweeds may prevent the development of degenerative diseases and reduce their progression (Peñalver et al, 2020; Pereira & Valado, 2021). Seaweeds are functional foods and are a reservoir of naturally occurring biologically active compounds (Pandey et al, 2020). In our previous work on high performance liquid chromatography mass spectrometry (HPLC‐MS) characterization of some seaweeds, we reported that E. maxima (KP) contain phlorotannins such as phloroglucinol and other phenolic compounds, including catechin, epicatechin‐3 glucoside, rutinose, vulgaxanthin, biochanin A and 1‐Caffeoyl‐4‐deoxyquinic acid (Olasehinde, Olaniran, & Okoh, 2019c).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Antiproliferative and apoptosis‐inducing effects of aqueous extracts from Ecklonia maxima and Ulva rigida on HepG2 cells

Olasehinde

Olaniran

2022

Journal of Food Biochemistry

View full text Add to dashboard Cite

This study examined the antiproliferative and apoptotic‐inducing effects of Ecklonia maxima (KP) and Ulva rigida (URL) extracts in the human liver cancer (HepG2) cell line model. HepG2 cells were cultured and grown in an incubator (5% CO2) at 37°C. Cell viability was determined, while the effect of the extracts on apoptosis, ROS production, mitochondria membrane potential, and antioxidant enzymes were also assessed. KP and URL induced cytotoxic effects on HepG2 cells at the concentrations tested (0–1000 μg/ml). The morphological characteristics of the cells after treatment with KP and URL revealed cell shrinkage of the nucleus, cell injury, and damage compared to the control. The fluorescent micrographs from the apoptotic assay revealed induction of apoptosis and necrosis in HepG2 cells after treatment with KP and URL (200 and 400 μg/ml). The extracts also induced ROS production and reduced mitochondria membrane potential in HepG2 cells. The apoptotic‐inducing effects, activation of ROS generation, and disruption of antioxidant enzymes are associated with the cytotoxic effects of the seaweed extracts. KP and URL showed good anticancer properties and could be explored as a good source of nutraceuticals, food additives, and dietary supplements to prevent uncontrolled proliferation of HepG2 cells. Practical applications Seaweeds are reservoirs of nutrients and naturally occurring biologically active compounds, including sterols, phlorotannins, and polyunsaturated fatty acids. Due to the presence of these compounds, they are used as emulsifying agents, nutraceuticals, and additives in functional foods. Evidence suggests that seaweed bioactives may inhibit uncontrolled cell proliferation and induce apoptosis in cancer cells. Hence, exploring the antiproliferative and apoptotic‐inducing effects of Ecklonia maxima and Ulva rigida will provide insights into their anticancer potentials as functional foods and nutraceuticals.

show abstract

Section: Discussionmentioning

confidence: 91%

“…Previous reports have shown that consumption of seaweeds may prevent the development of degenerative diseases and reduce their progression (Peñalver et al, 2020; Pereira & Valado, 2021). Seaweeds are functional foods and are a reservoir of naturally occurring biologically active compounds (Pandey et al, 2020). In our previous work on high performance liquid chromatography mass spectrometry (HPLC‐MS) characterization of some seaweeds, we reported that E. maxima (KP) contain phlorotannins such as phloroglucinol and other phenolic compounds, including catechin, epicatechin‐3 glucoside, rutinose, vulgaxanthin, biochanin A and 1‐Caffeoyl‐4‐deoxyquinic acid (Olasehinde, Olaniran, & Okoh, 2019c).…”

Section: Discussionmentioning

confidence: 99%

Antiproliferative and apoptosis‐inducing effects of aqueous extracts from Ecklonia maxima and Ulva rigida on HepG2 cells

Olasehinde

Olaniran

2022

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…Hydrocolloids like agar, alginates and carrageenan, and alkaloids, carotenoids, polyphenols, terpenes, tocopherols, laminarin, and fucoidan, among many others, have all been used as functional ingredients in bakery, dairy, fish, meat, and vegetable-based products [11,32]. Seaweed contains a considerable amount of protein that can be used to fulfil nutritional requirements or to treat malnutrition [9]. N. tenera (formerly P. tenera), N. yezoensis (formerly P. yezoensis), P. columbina (formerly P. columbina), and P. umbilicalis, Gracilaria spp., Sargassum wightii, Eucheuma spp., and many other species have been used in different varieties of seaweed-based foods and beverages such as wine, instant soup, noodles, jam, jelly, tea, porridge, soft cheese, sausages, among others, to enhance their nutritional value [32,174].…”

Section: Applicationsmentioning

confidence: 99%

Seaweeds as a Source of Functional Proteins

et al. 2022

View full text Add to dashboard Cite

Protein is one of the major macronutrients essential in human nutrition. Protein sources especially animal sourced proteins are expensive, thus much work has been carried out to explore alternative protein sources. Seaweeds, or macroalgae, are emerging as one of the alternative protein sources. They are rich in protein with an excellent amino acid profile comparable to the other conventional protein sources. Seaweed protein contains bioactive components, such as free amino acids, peptides, lectins, and phycobiliproteins, including phycoerythrin and phycocyanin, among others. Seaweed proteins have been proved for their antihypertensive, antidiabetic, antioxidant, anti-inflammatory, antitumoral, antiviral, antimicrobial, and many other beneficial functional properties. Therefore, seaweed proteins can be a natural alternative source for functional food development. This paper discusses the compositional and nutritional aspects of seaweed protein, protein extraction techniques, functional properties of various seaweed proteins, as well as their safety for new product development and functional food applications.

show abstract

“…(Peña‐Rodríguez et al., 2011). Moreover, seaweeds seem to also be a good source of diverse bioactive compounds, for instance peptides with antioxidant, antimicrobial and antiviral activities, among others (Holdt and Kraan, 2011; Pandey et al., 2020; Lomartire and Gonçalves, 2022).…”

Section: Introductionmentioning

confidence: 99%

Dietary exposure to heavy metals and iodine intake via consumption of seaweeds and halophytes in the European population

Dujardin¹,

Sousa²,

Ruiz³

2023

EFS2

View full text Add to dashboard Cite

EFSA assessed the relevance of seaweed and halophyte consumption to the dietary exposure to heavy metals (arsenic, cadmium, lead and mercury) and the iodine intake in the European population. Based on sampling years 2011–2021, there were 2,093 analytical data available on cadmium, 1,988 on lead, 1,934 on total arsenic, 920 on inorganic arsenic (iAs), 1,499 on total mercury and 1,002 on iodine. A total of 697 eating occasions on halophytes, seaweeds and seaweed‐related products were identified in the EFSA Comprehensive European Food Consumption Database (468 subjects, 19 European countries). From seaweed consumption, exposure estimates for cadmium in adult ‘consumers only’ are within the range of previous exposure estimates considering the whole diet, while for iAs and lead the exposure estimates represent between 10% and 30% of previous exposures from the whole diet for the adult population. Seaweeds were also identified as important sources of total arsenic that mainly refers, with some exceptions, to organic arsenic. As regards iodine, from seaweed consumption, mean intakes above 20 μg/kg body weight per day were identified among ‘consumers only’ of Kombu and Laver algae. The impact of a future increase in seaweed consumption (‘per capita’) on the dietary exposure to heavy metals and on iodine intake will strongly depend on the seaweeds consumed. The exposure estimates of heavy metals and iodine intakes in ‘consumers only’ of seaweeds were similar to those estimated in a replacement scenario with selected seaweed‐based foods in the whole population. These results underline the relevance of the current consumption of seaweeds in the overall exposure to different heavy metals and in the intake of iodine. Recommendations are provided for further work needed on different areas to better understand the relationship between seaweed consumption and exposure to heavy metals and iodine intake.

show abstract

Seaweeds

Cited by 20 publications

References 19 publications

Antiproliferative and apoptosis‐inducing effects of aqueous extracts from Ecklonia maxima and Ulva rigida on HepG2 cells

Antiproliferative and apoptosis‐inducing effects of aqueous extracts from Ecklonia maxima and Ulva rigida on HepG2 cells

Seaweeds as a Source of Functional Proteins

Dietary exposure to heavy metals and iodine intake via consumption of seaweeds and halophytes in the European population

Contact Info

Product

Resources

About