Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications

Abstract

The beneficial properties of algae make them perfect functional ingredients for food products. Algae have a high energy value and are a source of biologically active substances, proteins, fats, carbohydrates, vitamins, and macro- and microelements. They are also rich in polyunsaturated fatty acids, proteins, mycosporine-like amino acids, polysaccharides, polyphenols, carotenoids, sterols, steroids, lectins, halogenated compounds, polyketides, alkaloids, and carrageenans. Different extraction parameters are used depending on the purpose and the substances to be isolated. In this study, the following parameters were used: hydromodule 1:10 and an extraction duration of 1–2 h at the extraction temperature of 25–40 °C. A 30–50% solution of ethanol in water was used as an extractant. Algae extracts can be considered as potential natural sources of biologically active compounds with antimicrobial activity and antiviral properties. The content of crude protein, crude fat, and carbohydrates in U. Prolifera, C. racemosa var. peltata (Chlorophyta), S. oligocystum and S. fusiforme (SF-1) was studied. It was found that C. muelleri (Bacillariophyta), I. galbana (Haptophyta), and T. weissflogii (Bacillariophyta) contain about 1.9 times more omega-3 than omega-6 fatty acids. N. gaditana (Ochrophyta), D. salina (Chlorophyta), P. tricornutum (Bacillaryophyta) and I. galbana (Haptophyta) extracts showed inhibitory activity of varying intensities against E. coli or P. aeruginosa. In addition, algae and algae-derived compounds have been proposed to offer attractive possibilities in the food industry, especially in the meat sector, to evolve functional foods with myriad functionalities. Algae can increase the biological activity of food products, while the further study of the structure of compounds found in algae can broaden their future application possibilities.

Metabolic and Proteomic Analysis of Chlorella sorokiniana, Chloroidium saccharofilum, and Chlorella vulgaris Cells Cultured in Autotrophic, Photoheterotrophic, and Mixotrophic Cultivation Modes

“…Chlorella species are nutritionally the most important protein-rich microalgae that can be a good natural source of potentially bioactive peptides [ 6 ]. Furthermore, microalgae have great potential as a dietary component due to not only the content of high-value protein but also the high energy value and the content of lipids, minerals, and vitamins [ 9 ].…”

Enveloped Viruses: Pathogenetic Targets for Cyanobacterial Lectins

“…Микроводоросли представлены зелёными (Chlorophyta), сине-зелёными (Cyanobacteria), желто-зелёными (Ochrophyta и Xantophyta), золотистыми (Ochrophyta и Chrysophita) водорослями и диатомовыми (Bacillaryophyta) [1].Существует более 50000 различных видов микроводорослей, из которых охарактеризованы лишь немногие [2]. Большое внимание учёных в настоящее время привлечено к цианобактериям (раньше их называли сине-зелёными водорослями) в связи с высокой биологической активностью их вторичных метаболитов.…”

“…Microalgae are represented by green (Chlorophyta), blue-green (Cyanobacteria), yellow-green (Ochrophyta and Xanthophyta), golden (Ochrophyta and Chrysophita) algae and diatoms (Bacillaryophyta) [1]. There are over 50,000 different species of microalgae, of which only a few have been characterised [2].…”

Research Progresses on the Physiological and Pharmacological Benefits of Microalgae-Derived Biomolecules

“…Some microalgae contain a large amount of polysaccharides, which usually have the functions of anti-tumor, anti-virus, anti-aging, enhancing immune activity, anti-radiation, anti-mutation, and they regulate blood lipid levels [ 11 ]. Other microalgae contain a lot of carotenoids which often have powerful antioxidant effects, for example: Haematococcus pluvialis is rich in astaxanthin [ 12 ].…”