Characterization of antibacterial activity from protein hydrolysates of the macroalga Saccharina longicruris and identification of peptides implied in bioactivity

Beaulieu, Lucie; Bondu, Stéphanie; Doiron, Kim; Rioux, Laurie‐Eve; Turgeon, Sylvie L.

doi:10.1016/j.jff.2015.06.026

Cited by 105 publications

(51 citation statements)

References 76 publications

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“…Extraction of water‐soluble compounds >1 kDa from seaweeds was prepared according to previous work (Beaulieu et al ., ; Bondu et al ., ). Thirty grams of seaweed powder was dissolved in 500 mL of phosphate buffer (20 m m , pH 7) with constant agitation using a magnetic bar for 24 h at room temperature.…”

Section: Methodsmentioning

confidence: 99%

“…The second aspect of interest in seaweeds is the potential of their bioactive compounds, which could provide health benefits. Indeed, several studies have highlighted their antimicrobial, antioxidant, angiotensin I‐converting enzyme (ACE) inhibition capacities, cardioprotective, neuroprotective and anti‐inflammatory effects as well as beneficial impacts on gut function and microbiota (Plaza et al ., ; Beaulieu et al ., ; Boisvert et al ., ; Cardoso et al ., ; Hamed et al ., ; Liu et al ., ). The third aspect is their incorporation into products or dishes that are appealing to the general public and that may optimise their culinary potential.…”

Section: Introductionmentioning

confidence: 98%

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Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Hell

Labrie

Beaulieu

2017

Int J of Food Sci Tech

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The effect of adding Palmaria palmata or Saccharina longicruris to Camembert-type cheese on both the antioxidant capacity (ORAC) and Angiotensin I-converting enzyme (ACE)-inhibitory activity has been studied with the aim of developing a functional food. The nutritional composition showed that P. palmata had the highest total protein and carbohydrate contents while S. longicruris demonstrated the highest total fibre and minerals contents. The bioactivities determined in the S. longicruris soluble extract were the highest. Three cheese model curds were studied: cheese control (CC), 2% of P. palmata (C2PP) and 2% of S. longicruris (C2SL). During ripening (20 days), the curd pH of all treatments was significantly similar, as their ORAC values, starting at 0 and reaching 41.28 mmol TE g À1 . The ACE-inhibitory activity of the three treatments was significantly similar, at day 0 (13.20%) and day 20 (58.27%). The feasibility of including these two seaweeds into Camembert-type cheeses was validated through the adequate development of bioactivities during ripening supporting promising food applications.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Hell

Labrie

Beaulieu

2017

Int J of Food Sci Tech

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“…Different amino acids such as histidine, tryptophan, dicarboxylic acid and, probably, tyrosine residues from an inhibitor protein interact with corresponding enzymes (Yermakova, Sova, & Zvyagintseva, ). Peptides from Saccharina longicruris (Bachelot de la Pylaie) Kuntze protein hydrolysates possess antibacterial activity (Beaulieu, Bondu, Doiron, Rioux, & Turgeon, ), while peptides from Porphyra yezoensis Ueda have antihypertensive properties as demonstrated by the ACE inhibitor mechanism (Qu et al., ). Similarly, antioxidant, cardioprotective, and antidiabetic activity has been shown for protein hydrolysates of P. palmata (Harnedy & FitzGerald, ).…”

Section: Nutraceutical Peptides From Seaweedsmentioning

confidence: 99%

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Tanna

Mishra

2018

Comp Rev Food Sci Food Safe

100

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Functional foods are nutritional compounds which also provide health and medicinal benefits. Daily food intake has much impact on the quality of life, and therefore inclusion of functional foods is now essential to our diet. Nutraceuticals are neither food nor drug but are added to food to provide extra nutritional and physiological properties. Though nutraceutical compounds provide minimal actions, their regular involvement in the diet can provide major and long‐term health benefits. Global demand for additional and sustainable biomass for the production of important metabolites with nutraceutical potential has resulted in renewed interest in seaweeds. Seaweeds have been consumed from ancient times in Asian areas, and in recent times they have been demonstrated to possess many medicinal effects. Seaweeds are considered a rich source of various nutritional ingredients and metabolites that have pharmaceutical properties. It has been observed that total protein, from terrestrial plants such as soybean and wheat, produces an allergic response on consumption. Therefore, seaweed proteins can be considered a promising source for food industries. Overall, seaweeds are a rich source of PUFAs, metabolites, proteins, sulfated polysaccharides, vitamins, and minerals, which are all responsible for different bioactivities; they are therefore considered a promising functional food (nutraceutical). In this review we discuss the nutraceutical potential of seaweeds regarding different metabolites (primary and secondary), variation in composition, probable biological applications, limitations, research gaps, and future prospects.

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“…The fermented ESM protein hydrolysates exhibited small inhibition zone against Streptococcus agalactiae (7.6 mm) and moderate zones of inhibition against Escherichia coli (9.4 mm), Salmonella typhimurium (9.6 mm) and Staphylococcus aureus (9.6 mm). It has been reported that peptides (\20 kDa) possess improved antibacterial activity (Beaulieu et al 2015). Also the presence of hydrophobic amino acids contributes to their antibacterial activity due to their interactions with the bacterial cytoplasmic membranes.…”

Section: Inhibition Of Bacterial Growth By Esm Protein Hydrolysatesmentioning

confidence: 99%

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Jain

Anal

2017

J Food Sci Technol

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This study aimed to ferment the chicken eggshell membrane (ESM) using the lactic acid bacteria, Lactobacillus plantarum for preparation of functional and bioactive protein hydrolysates. Cultivation at an initial pH of 8.0 for 36 h resulted in maximum protein concentration (177.3 mg/g) and degree of hydrolysis (25.1%) of the hydrolysates. Fermentation resulted in the production of hydrolysates that demonstrated excellent solubility (90.7%), good foaming capacity (36.7%) and emulsification activity (94.6 m 2 /g). Additionally, these protein hydrolysates exhibited remarkable bioactive properties for instance reducing power (2.53), protection from DPPH radical (70.5%) and angiotensin I converting enzyme inhibition (49.3%). The fermented protein hydrolysates were also found effective against various foodborne pathogens. The protein hydrolysates obtained by fermentation of ESM can be potentially incorporated in functional foods and nutraceuticals resulting in valorization of the ESM waste.

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Characterization of antibacterial activity from protein hydrolysates of the macroalga Saccharina longicruris and identification of peptides implied in bioactivity

Cited by 105 publications

References 76 publications

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

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