Content of Proteins, Carbohydrates, and Lipids in the Cells of Green Algae at Short-Term Temperature Fluctuations

Kirpenko, N. I.; Usenko, O. M.; Musiy, T. O.

doi:10.1615/hydrobj.v53.i1.50

Cited by 2 publications

(6 citation statements)

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“…Microalgae have long been used as food in Asian countries such as China, Japan, and Korea, as they have many beneficial properties [ 44 ]. Algae are an excellent source of proteins, fats, and carbohydrates and contain many vitamins and macro- and microelements [ 45 ] and have a high energy value [ 46 ].…”

Section: Microalgaementioning

confidence: 99%

“…Among marine macroalgae, red and green algae (e.g., P. vulgaris ( Laverbread ), P. tenera ( Nori ), P. palmata ( Dulse ), and U. lactuca ( Sea lettuce )) often contain high levels of protein (as a percentage of dry weight) in contrast to lower levels in most brown algae [ 7 ]. High contents of protein and amino acids were found in macroalgae U. pinnatifida ( Ochrophyta ) composition [ 46 ]. U. prolifera ( Chlorophyta ) has been studied as a food source with low fat and high protein contents [ 11 ].…”

Section: Macroalgaementioning

confidence: 99%

“…High carbohydrate contents were measured in the red algae C. crispus , M. stellatus , and G. pistillata [ 99 ]. It was established, for example, that the brown algae H. elongata and L. ochroleuca contain high contents of a sulfated polysaccharide, fucoidan [ 46 ]. Fucoidans extracted from algae have a complex structure, which depends on the type of algae, the part of the plant, and the extraction method used [ 100 ].…”

Section: Macroalgaementioning

confidence: 99%

“…Algae are rich in antioxidant vitamins C and E. Vitamin C prevents scurvy, and vitamin E helps to manage neurological problems caused by poor nerve conduction and anemia caused by oxidative damage to red blood cells [ 114 , 115 ]. Macroalgae P. vulgaris and P. palmata demonstrated high vitamin B 12 content [ 46 ]. Retinol, α-tocopherol, and ergocalciferol were identified in C. barbata [ 116 ].…”

Section: Macroalgaementioning

confidence: 99%

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

Babich

Сухих

Larina

et al. 2022

Plants

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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.

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Section: Microalgaementioning

confidence: 99%

Section: Macroalgaementioning

confidence: 99%

Section: Macroalgaementioning

confidence: 99%

Section: Macroalgaementioning

confidence: 99%

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

Babich

Сухих

Larina

et al. 2022

Plants

View full text Add to dashboard Cite

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“…High carbohydrate content has been measured in red algae like Chondrus crispus, Mastocarpus stellatus, and Gigartina pistillata. Research has identified that brown algae Himanthalia elongata and Laminaria ochroleuca contain a high content of sulfate polysaccharides known as fucoidan [19]. Fucoidan extracted from algae possesses a complex structure, which depends on the type of algae, plant part, and extraction method employed [20].…”

Section: Carbohydratesmentioning

confidence: 99%

Potential Applications of Bioactive Components From Brown Algae

Nguyen,

Tran,

Nguyen

et al. 2023

tvujs

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Recently, macroalgae has found extensive utilization within the domain of biotechnology. Based on their variety of bioactive components, species of class Phaeophyceae are involved in the food, cosmetic, and pharmaceutical industries. Studies have proved that these unique compounds show beneficial activities for human health. With peculiar properties, including antioxidant, antimicrobial, antiviral activities, and related functionalities, each compound holds potential value for human health. This review discusses the bioactive compounds of brown algae and the recent multiple applications of those components that make up algae’s potential in industrial companies. The review was conducted by searching and selecting references related to the content of interest with popular web search engines such as Google Scholar and PubMed.

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Content of Proteins, Carbohydrates, and Lipids in the Cells of Green Algae at Short-Term Temperature Fluctuations

Cited by 2 publications

References 0 publications

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

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

Potential Applications of Bioactive Components From Brown Algae

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