Comprehensive chlorophyll composition in the main edible seaweeds

Chen, Kewei; Ríos, José Julián; Pérez‐Gálvez, Antonio; Roca, María

doi:10.1016/j.foodchem.2017.02.036

Cited by 69 publications

(53 citation statements)

References 41 publications

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“…Following the method previously detailed (Chen et al, 2017), the seaweeds were mixed with liquid nitrogen and grinded into powder in a mortar. The particle size of obtained powder was reduced by passing through 576 meshes/cm 2 sieves, equivalent to a particle size of 0.5 mm (Φ).…”

Section: Pigment Extractionmentioning

confidence: 99%

“…A Mediterranea Sea18 column (200×4.6 mm, 3 μm particle size) was used (Teknokroma, Barcelona, Spain) protected by a guard column (10×4.6 mm) packed with the same material. Separation was performed using the elution gradient described by Chen et al (2017). The on-line UV-Visible spectra were recorded from 350 to 800 nm with the photodiodearray detector and sequential detection was performed at 410, 430, 450 and 666 nm.…”

Section: Pigment Identification and Quantification By Hplc-uv-visiblementioning

confidence: 99%

“…The full mass characterisation of chlorophyll derivatives in the fresh main edible seaweeds has been recently studied (Chen et al, 2017) and the chlorophyll distribution has been described (Hwang et al, 2005;El-Baky, El-Baz, & E-Baroty, 2009). In the present study, we identified all the chlorophyll structures found during the cooking process of Nori, Sea Lettuce and Kombu, including a, b and c series chlorophyll (Figure 1).…”

Section: Modifications Of the Chlorophyll Profile During The Cooking mentioning

confidence: 99%

“…Different categories of seaweeds contain a different chlorophyll profile (Chen, Ríos, Pérez-Gálvez, & Roca, 2017). The phyla Rhodophyta and Phaeophyta mainly contain magnesium detached derivatives, including pheophorbides and pheophytins; whereas, phylum Chlorophyta mainly contain magnesium-containing chlorophyll derivatives (Hwang et al, 2005;El-Baky, El-Baz, & El-Baroty, 2009;Amorim, Lage-Yusty, & López-Hernández, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The phyla Rhodophyta and Phaeophyta mainly contain magnesium detached derivatives, including pheophorbides and pheophytins; whereas, phylum Chlorophyta mainly contain magnesium-containing chlorophyll derivatives (Hwang et al, 2005;El-Baky, El-Baz, & El-Baroty, 2009;Amorim, Lage-Yusty, & López-Hernández, 2012). In addition, diverse oxidized chlorophyll derivatives form part of the photosynthetic tissues in edible seaweeds, including C13 2 -hydroxy and C15 1 -hydroxy lactone chlorophyll derivatives and opening structures (Chen et al, 2017). The presence of diverse chlorophyll compounds means that different chlorophyll structures exhibit distinct functional properties (Lanfer-Marquez, Barros, & Sinnecker, 2005) and bioavailability characteristics (Chen & Roca, 2018a, b).…”

Section: Introductionmentioning

confidence: 99%

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Cooking effects on chlorophyll profile of the main edible seaweeds

Chen

Roca

2018

Food Chemistry

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Edible seaweeds are rich in chlorophyll pigments, although their modifications during cooking remain unknown. Consequently, the three most consumed seaweeds of different categories: Nori (Porphyra umbilicales), Sea Lettuce (Ulva sp.) and Kombu (Laminaria 2 ochroleuca) were subjected to two cooking processes, boiling and microwaving. The chemical reactions of the chlorophyll pigments were determined by HPLC-UV/Vis. Besidesthe main chlorophyll transformations already described in fruits and vegetables (pheophytinisation and decarboxymethylation), the cooking of seaweeds caused a high level of oxidative reactions. Statistically, Nori was the most resistant algae to heating, while Sea Lettuce was the most labile seaweed. We report the thermal stability of c series for the first time, which were significantly less stable than a series in Kombu. Differences after microwaving and boiling methods depend mainly on the seaweed class. In conclusion, the seaweed structure is the main factor that determines the influence of cooking on the chlorophyll profile.

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Section: Pigment Extractionmentioning

confidence: 99%

Section: Pigment Identification and Quantification By Hplc-uv-visiblementioning

confidence: 99%

Section: Modifications Of the Chlorophyll Profile During The Cooking mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cooking effects on chlorophyll profile of the main edible seaweeds

Chen

Roca

2018

Food Chemistry

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Light‐Activated Biomedical Applications of Chlorophyll Derivatives

Pucci

Martinelli

Degl’Innocenti

et al. 2021

Macromolecular Bioscience

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Tetrapyrroles are the basis of essential physiological functions in most living organisms. These compounds represent the basic scaffold of porphyrins, chlorophylls, and bacteriochlorophylls, among others. Chlorophyll derivatives, obtained by the natural or artificial degradation of chlorophylls, present unique properties, holding great potential in the scientific and medical fields. Indeed, they can act as cancer‐preventing agents, antimutagens, apoptosis inducers, efficient antioxidants, as well as antimicrobial and immunomodulatory molecules. Moreover, thanks to their peculiar optical properties, they can be exploited as photosensitizers for photodynamic therapy and as vision enhancers. Most of these molecules, however, are highly hydrophobic and poorly soluble in biological fluids, and may display undesired toxicity due to accumulation in healthy tissues. The advent of nanomedicine has prompted the development of nanoparticles acting as carriers for chlorophyll derivatives, facilitating their targeted administration with demonstrated applicability in diagnosis and therapy. In this review, the chemical and physical properties of chlorophyll derivatives that justify their usage in the biomedical field, with particular regard to light‐activated dynamics are described. Their role as antioxidants and photoactive agents are discussed, introducing the most recent nanomedical applications and focusing on inorganic and organic nanocarriers exploited in vitro and in vivo.

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Chlorophyll Supplementation in Early Life Prevents Diet‐Induced Obesity and Modulates Gut Microbiota in Mice

Cui

et al. 2019

Molecular Nutrition Food Res

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Scope: The high rates of overweight and obesity, currently occurring in children, underline the urgent need for preventive strategies in early life before excess weight is gained. Methods and results: In this study, the alleviating obesity property of chlorophyll supplementation in early life is investigated using a 4-week-old C57BL/6J male mice model with obesity induced by high-fat diet (HFD). The present study finds that chlorophyll supplementation in early life can effectively retard body weight gain, improve glucose tolerance, as well as reduce low-grade inflammation in HFD-fed mice. Consequently, high-throughput sequencing of the 16S rRNA demonstrates that chlorophyll supplementation significantly reversed the HFD-induced gut dysbiosis, as evidenced by the decreased Firmicutes-to-Bacteroidetes ratios as chlorophyll is introduced. Furthermore, in chlorophyll-fed mice, the increased abundance of Blautia and norank f Bacteroidales S24-7 group, and the decreased abundance of Lactococcus and Lactobacillus, bring about the possibility that chlorophyll's alterations to the gut microbiota composition would be the main factors for dietary chlorophyll alleviating obesity-related indexes. Conclusion: Taken together, these results reveal that the intake of chlorophyll in early life may propel healthy weight management and produce beneficial effects against potential obesity in later life.

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Comprehensive chlorophyll composition in the main edible seaweeds

Abstract: and brown seaweeds, including some oxidative structures. Quantitative data of the 23 chlorophyll content comes to achieve significant information for food composition 24 databases in bioactive compounds. 25

Cited by 69 publications

References 41 publications

Cooking effects on chlorophyll profile of the main edible seaweeds

Cooking effects on chlorophyll profile of the main edible seaweeds

Light‐Activated Biomedical Applications of Chlorophyll Derivatives

Chlorophyll Supplementation in Early Life Prevents Diet‐Induced Obesity and Modulates Gut Microbiota in Mice

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