Temporal and spatial variations in the proximate composition, amino acid, and mineral content of Pyropia yezoensis

Jung, Sang Mok; Kang, Seul Gi; Son, Jino; Jeon, Jae Hyuk; Lee, Han-Joo; Shin, Hyun Woung

doi:10.1007/s10811-016-0862-z

Cited by 14 publications

(7 citation statements)

References 16 publications

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“…Thus, data on compounds of nutritional and health value available in raw wet laver can only be estimated by analysis of raw wet laver itself rather than the dehydrated product used for dry weight-based analysis. However, most previous studies of nutritional values presented analytical data based on dry weight [20][21][22][23][24][25][26][27], and wet-weight values are rarely reported [19]. Since seasoned raw wet laver is often consumed without dehydration or further processing, data on nutritional value relative to wet weight are needed to accurately estimate the potential health benefits.…”

Section: Raw Laversmentioning

confidence: 99%

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Cho

Rhee

2019

Marine Drugs

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The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B 12 , taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.

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Section: Raw Laversmentioning

confidence: 99%

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Cho

Rhee

2019

Marine Drugs

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“…An ash content between 7.25 and 3.76 g/100g DW for Py. yezoensis after heating for 5h at 500 °C [151]. Following AOAC guidelines, an ash content of 6.46 g/100g DW was found for P. columbina [152].…”

Section: Chemical Propertiesmentioning

confidence: 72%

“…over a two year time period, ash contents between 12.0 and 18.7 g/100g DW were found for multiple different species [153]. These seasonal differences were also shown for mineral content in Porphyra, collected between January and April on multiple sites of the South Korean coast [151]. Ecological conditions, such as urban proximity, also influence mineral concentrations in macroalgae [74,154].…”

Section: Chemical Propertiesmentioning

confidence: 98%

Review of Presence, Induction and Isolation of Major Cellular Constituents From <em>Porphyra</em> <em>Sensu Lato (Rhodophyceae)</em>, Including Mycosporine-Like Amino Acids (MAA's)

van¹,

Derksen²,

R.³

2022

J Mar Biol Aquaculture Res

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“…Protein: Red macroalgae species generally contain greater levels of crude protein (CP) than brown and green species. Some red species belonging to the genera Palmaria, Pyropia and Porphyra have been reported to contain 20-50% CP (Tibbetts et al, 2016;Fernández-Segovia et al, 2018;Marsham et al, 2007;Jung et al, 2016). The green macroalgae Acrosiphonia spp.…”

Section: Nutritional Value Of Macroalgaementioning

confidence: 99%

Nutritional and anti-methanogenic potentials of macroalgae for ruminants

Pandey¹,

Mansouryar²,

Novoa-Garrido³

et al. 2021

Burleigh Dodds Series in Agricultural Science

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The livestock production sector is facing challenges to find alternative feed resources and nutritional strategies to mitigate enteric methane (CH4) emissions from ruminants. Recently, marine macroalgae have emerged as potential anti-methanogenic feed ingredients due to their ability to suppress enteric CH4 production in ruminants. The anti-methanogenic properties of macroalgae have been ascribed to the contents of secondary metabolites, such as halogenated compounds e.g., bromoform in red species, and polyphenols or isoprenoids in brown species. These compounds may suppress methanogenesis by inhibiting the growth and activity of methanogens or by altering rumen fermentation pathways and the patterns of volatile fatty acids production. On the other hand, the anti-methanogenic macroalgae, particularly when added to diets in large amounts, are known to reduce animal performance, due to the presence of special and poorly degradable carbohydrates. Thus, finding a proper balance between the abilities to reduce CH4 emissions and sustain animal performance is important.

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Temporal and spatial variations in the proximate composition, amino acid, and mineral content of Pyropia yezoensis

Cited by 14 publications

References 16 publications

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Review of Presence, Induction and Isolation of Major Cellular Constituents From <em>Porphyra</em> <em>Sensu Lato (Rhodophyceae)</em>, Including Mycosporine-Like Amino Acids (MAA's)

Nutritional and anti-methanogenic potentials of macroalgae for ruminants

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