Algal polysaccharides: current status and future prospects

Patel, Anil Kumar; Vadrale, Akash Pralhad; Singhania, Reeta Rani; Michaud, Philippe; Pandey, Ashok; Chen, Shu‐Jen; Chen, Chiu-Wen; Dong, Cheng–Di

doi:10.1007/s11101-021-09799-5

Cited by 57 publications

(28 citation statements)

References 190 publications

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“…Consistent with the unassembled read-based taxonomic profiles of the metagenomes, most MAGs were assigned to the phyla Bacillota (78 MAGs), Bacteroidota (72), the class Gammaproteobacteria (31), the class Desulfovibrionales (13), or Verrucomicrobiota (6). The enrichments provide access to data on microbial members that were not as abundant in the fish gut metagenomes and vice versa.…”

Section: Resultsmentioning

confidence: 70%

“…Their diverse diet includes macroalgae from the three major taxonomic groups: Rhodophyta (red), Chlorophyta (green) and Ochrophyta (brown) (1). Polysaccharides constitute as much as 60% of macroalgal cells by weight (5) and serve roles in both cell structure and energy storage (6). The complex network of linkages in structural polysaccharides resist degradation from chemical and enzymatic stressors and serves as a physical defense mechanism for algal cells (7).…”

Section: Introductionmentioning

confidence: 99%

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Enrichable consortia of microbial symbionts degrade macroalgal polysaccharides inKyphosusfish

Oliver,

Podell,

Kelly

et al. 2023

Preprint

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Coastal herbivorous fishes consume macroalgae, which is then degraded by microbes along their digestive tract. However, there is scarce foundational genomic work on the microbiota that perform this degradation. This study explores the potential ofKyphosusgastrointestinal microbial symbionts to collaboratively degrade and ferment polysaccharides from red, green, and brown macroalgae throughin silicostudy of carbohydrate-active enzyme and sulfatase sequences. Recovery of metagenome-assembled genomes (MAGs) reveals differences in enzymatic capabilities between the major microbial taxa inKyphosusguts. The most versatile of the recovered MAGs were from the Bacteroidota phylum, whose MAGs house enzymes able to decompose a variety of algal polysaccharides. Unique enzymes and predicted degradative capacities of genomes from theBacillota(genusVallitalea) andVerrucomicrobiota(order Kiritimatiellales) suggest the potential for microbial transfer between marine sediment andKyphosusdigestive tracts. Few genomes contain the required enzymes to fully degrade any complex sulfated algal polysaccharide alone. The distribution of suitable enzymes between MAGs originating from different taxa, along with the widespread detection of signal peptides in candidate enzymes, is consistent with cooperative extracellular degradation of these carbohydrates. This study leverages genomic evidence to reveal an untapped diversity at the enzyme and strain level amongKyphosussymbionts and their contributions to macroalgae decomposition. Bioreactor enrichments provide a genomic foundation for degradative and fermentative processes central to translating the knowledge gained from this system to the aquaculture and bioenergy sectors.ImportanceSeaweed has long been considered a promising source of sustainable biomass for bioenergy and aquaculture feed, but scalable industrial methods for decomposing terrestrial compounds can struggle to break down seaweed polysaccharides efficiently due to their unique sulfated structures. Fish of the genusKyphosusfeed on seaweed by leveraging gastrointestinal bacteria to degrade algal polysaccharides into simple sugars. This study is the first to build genomes for these gastrointestinal bacteria to enhance our understanding of herbivorous fish digestion and fermentation of algal sugars. Investigations at the gene level identifyKyphosusguts as an untapped source of seaweed-degrading enzymes ripe for further characterization. These discoveries set the stage for future work incorporating marine enzymes and microbial communities in the industrial degradation of algal polysaccharides.

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Section: Resultsmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Enrichable consortia of microbial symbionts degrade macroalgal polysaccharides inKyphosusfish

Oliver,

Podell,

Kelly

et al. 2023

Preprint

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“…Various studies have focused on the presence of foodborne bacteria in samples of butter and dairy products made from contaminated milk (Ortiz et al, 2006;Velamakanni et al, 2022). Others have reported antimicrobial effects on fucoidan extracted from S. angustifolium (Benkirane et al, 2022;Buczek et al, 2022;Patel et al, 2022).…”

Section: Ta B L Ementioning

confidence: 99%

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Alipour

Marhamatizadeh

Mohammadi

2023

Food Science & Nutrition

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Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream butter and sensory and chemical properties were tested on their shelf life for 60 days during storage. Peroxide levels initially increased until day 40 of storage and then decreased. Butter samples from the control group had the highest amount of peroxide on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan 0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of butter treatments increased during storage (p < .05). Butter samples from the control group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter), while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg KOH / g butter). The treated butter samples showed the highest stability. Fucoidan, as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan during storage because it completely removes odorless tasteless powder, and the free radical chain is involved in oxidation and improves product properties. The results showed that there are no significant changes in the acceptance rate of butter treated with fucoidan during 60 days of storage in the refrigerator (p > .05). The sensory scores of the treated butter showed that the sensory properties during the storage period were similar to the control samples, but on day 40 of storage, they decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process and increases shelf life and is selected as a superior treatment in terms of sensory evaluation, and is introduced as a functional food.

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“…Innovative technologies, such as HAE, MAE, AH and UAE, are regarded as environmentally friendly and cost-effective techniques as they improve the efficiency of extraction with short extraction times and reduced generation of wastes and use of chemicals [ 53 , 58 ]. Various parameters of extraction, such as temperature, pressure, duration, solvent and sample-to-solvent proportions, influence the yields, physicochemical and biological characteristics, as well as the biological applications of algal polysaccharides [ 6 ]. The extraction protocol has a significant impact on the purity, degree of sulfation, molecular weight and monosaccharide composition of the final product.…”

Section: Extraction Purification and Structural Modification Of Fucoidanmentioning

confidence: 99%

“…The algal polysaccharides demonstrate a wide range of structural diversity, and their functionality is largely concomitant with their structural divergence [ 6 ]. The algal polysaccharides are hydrolyzed by several carbohydrate-active enzymes which help in their utilization via different metabolic pathways [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Fucoidan from Marine Macroalgae: Biological Actions and Applications in Regenerative Medicine, Drug Delivery Systems and Food Industry

Anisha¹,

Padmakumari²,

Patel

et al. 2022

Bioengineering

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The marine macroalgae produce a collection of bioactive polysaccharides, of which the sulfated heteropolysaccharide fucoidan produced by brown algae of the class Phaeophyceae has received worldwide attention because of its particular biological actions that confer nutritional and health benefits to humans and animals. The biological actions of fucoidan are determined by their structure and chemical composition, which are largely influenced by the geographical location, harvest season, extraction process, etc. This review discusses the structure, chemical composition and physicochemical properties of fucoidan. The biological action of fucoidan and its applications for human health, tissue engineering, regenerative medicine and drug delivery are also addressed. The industrial scenario and prospects of research depicted would give an insight into developing fucoidan as a commercially viable and sustainable bioactive material in the nutritional and pharmacological sectors.

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Algal polysaccharides: current status and future prospects

Cited by 57 publications

References 190 publications

Enrichable consortia of microbial symbionts degrade macroalgal polysaccharides inKyphosusfish

Enrichable consortia of microbial symbionts degrade macroalgal polysaccharides inKyphosusfish

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Fucoidan from Marine Macroalgae: Biological Actions and Applications in Regenerative Medicine, Drug Delivery Systems and Food Industry

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