Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences

Abstract

Multiple health benefits have been ascribed to brown seaweeds that are used traditionally as dietary component mostly in Asia. This systematic review summarizes information on the impact of brown seaweeds or components on inflammation, and inflammation-related pathologies, such as allergies, diabetes mellitus and obesity. We focus on oral supplementation thus intending the use of brown seaweeds as food additives. Despite the great diversity of experimental systems in which distinct species and compounds were tested for their effects on inflammation and immunity, a remarkably homogeneous picture arises. The predominant effects of consumption of brown seaweeds or compounds can be classified into three categories: (1) inhibition of reactive oxygen species, known to be important drivers of inflammation; (2) regulation, i.e., in most cases inhibition of proinflammatory NF-κB signaling; (3) modulation of adaptive immune responses, in particular by interfering with T-helper cell polarization. Over the last decades, several inflammation-related diseases have increased substantially. These include allergies and autoimmune diseases as well as morbidities associated with lifestyle and aging. In this light, further development of brown seaweeds and seaweed compounds as functional foods and nutriceuticals might contribute to combat these challenges.

Effect of crude polysaccharide from seaweed, Dictyopteris divaricata (CDDP) on gut microbiota restoration and anti-diabetic activity in streptozotocin (STZ)-induced T1DM mice

“…O. japonicas crude polysaccharide showed antagonistic effect in alloxan-induced diabetic mice while its purified form of polysaccharide showed anti-diabetic activity in streptozotocin-induced diabetic rats [64]. Several lines of evidences delineated the experimental affirmation of seaweed polysaccharides in the treatment of different diseases such as obesity, diabetes, allergies, inflammation and hepatic steatosis [65][66][67][68][69][70]. In concordance with the beneficial effects of polysaccharides our research group isolated the polysaccharide from seaweed, Dictyopteris divaricata.…”

Report of the expert meeting on food safety for seaweed – Current status and future perspectives

“…In the United States of America, due to the potential of crustacean contamination of seaweed cultivated on longlines, crustacean shellfish allergens (especially due to the protein tropomyosin) have been described as significant chemical hazards in seaweed (Concepcion et al, 2020). In contrast, other studies ascribe anti-allergic properties to some seaweeds (especially brown seaweed) (Farrohki et al, 2009;Samee et al, 2009;Olsthoorn et al, 2021). Miyake et al (2006) suggested a link between higher seaweed intake and lower prevalence of allergic rhinitis among Japanese young female adults.…”

Kajian Pustaka Potensi Sargassum Sp. Sebagai Nutrasetikal

“…Ekstrak Sargassum pada model mencit menunjukkan aktivitas antialergi dengan mensupresi degranulasi mast cell dan basofil. Administrasi oral polisakarida dari Sargassum (200mg/kg selama 6 hari) diidentifikasi meningkatkan imunitas pada model tikus terimunosupresi (Olsthoorn et al, 2021).…”