Effect of extraction conditions on the yield and purity of ulvan extracted from Ulva lactuca

Yaich, Héla; Garna, Haikel; Besbes, Souhail; Paquot, Michel; Blecker, Christophe; Attia, Hamadi

doi:10.1016/j.foodhyd.2012.11.013

Cited by 67 publications

(39 citation statements)

References 15 publications

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“…Extraction is conventionally achieved by using warm water (80–90 °C) containing ammonium oxalate as a divalent cation chelator, and the recovery of ulvan is generally obtained by precipitation in ethanol. As ulvan precipitation with ethanol is not specific, the extraction and purification are not completely effective in the removal of cellulose, hemicellulose, proteins and ash [ 24 ]. The final step for removing contaminants may vary considerably.…”

Section: Resultsmentioning

confidence: 99%

Sulphated Polysaccharides from Ulva clathrata and Cladosiphon okamuranus Seaweeds both Inhibit Viral Attachment/Entry and Cell-Cell Fusion, in NDV Infection

et al. 2015

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Sulphated polysaccharides (SP) extracted from seaweeds have antiviral properties and are much less cytotoxic than conventional drugs, but little is known about their mode of action. Combination antiviral chemotherapy may offer advantages over single agent therapy, increasing efficiency, potency and delaying the emergence of resistant virus. The paramyxoviridae family includes pathogens causing morbidity and mortality worldwide in humans and animals, such as the Newcastle Disease Virus (NDV) in poultry. This study aims at determining the antiviral activity and mechanism of action in vitro of an ulvan (SP from the green seaweed Ulva clathrata), and of its mixture with a fucoidan (SP from Cladosiphon okamuranus), against La Sota NDV strain. The ulvan antiviral activity was tested using syncytia formation, exhibiting an IC50 of 0.1 μg/mL; ulvan had a better anti cell-cell spread effect than that previously shown for fucoidan, and inhibited cell-cell fusion via a direct effect on the F0 protein, but did not show any virucidal effect. The mixture of ulvan and fucoidan showed a greater anti-spread effect than SPs alone, but ulvan antagonizes the effect of fucoidan on the viral attachment/entry. Both SPs may be promising antivirals against paramyxovirus infection but their mixture has no clear synergistic advantage.

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Section: Resultsmentioning

confidence: 99%

Sulphated Polysaccharides from Ulva clathrata and Cladosiphon okamuranus Seaweeds both Inhibit Viral Attachment/Entry and Cell-Cell Fusion, in NDV Infection

et al. 2015

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“…A distinctive polymer of green seaweed species is the polysaccharide ulvan, which may represent 8 to 29% of seaweed dry weight [159,160].…”

Section: Fibersmentioning

confidence: 99%

Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security

Leandro

Pacheco

Cotas

et al. 2020

Life

125

111

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The world population is continuously growing, so it is important to keep producing food in a sustainable way, especially in a way that is nutritious and in a sufficient quantity to overcome global needs. Seaweed grows, and can be cultivated, in seawater and generally does not compete for arable land and freshwater. Thus, the coastal areas of the planet are the most suitable for seaweed production, which can be an alternative to traditional agriculture and can thus contribute to a reduced carbon footprint. There are evolving studies that characterize seaweed’s nutritional value and policies that recognize them as food, and identify the potential benefits and negative factors that may be produced or accumulated by seaweed, which are, or can be, dangerous for human health. Seaweeds have a high nutritional value along with a low caloric input and with the presence of fibers, proteins, omega 3 and 6 unsaturated fatty acids, vitamins, and minerals. Moreover, several seaweed sub-products have interesting features to the food industry. Therefore, the focus of this review is in the performance of seaweed as a potential alternative and as a safe food source. Here described is the nutritional value and concerns relating to seaweed consumption, and also how seaweed-derived compounds are already commercially explored and available in the food industry and the usage restrictions to safeguard them as safe food additives for human consumption.

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“…Furthermore, marine macroalgae have become a really promising alternative source of bioactive compounds, since they are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological behaviours such as antibacterial, antiviral and antifungal properties (Marinho-Soriano et al, 2006;Yaich et al, 2013). However, there is no fixed value even for the same genus or species; and only the range or ratio of a certain chemical component in a given taxon can be known.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa

El-Shenody

Ashour

Ghobara

2019

Braz. J. Food Technol.

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Seaweeds have a growing number of successful applications in the food industry, medicine and in the cosmetic industry, which increases the importance of evaluating their chemical composition. In the present study, three common Egyptian seaweeds (Dictyota dichotoma, Turbinaria decurrens and Laurencia obtusa) were collected from the Red Sea coast, Suez, Egypt. The chemical profile of the three seaweeds was studied beside the antioxidant activity of their extracts. The results indicated that the amount of carbohydrate was greater than the protein and lipid contents in the three seaweeds, with a natural richness in minerals and antioxidants besides considerable amounts of monounsaturated and polyunsaturated fatty acids, including Omega-3 and Omega-6 fatty acids. All essential amino acids for human were found in the three seaweeds, with significant amounts of aspartic and glutamic acids. Furthermore, the results of the antioxidant activity assays were consistent with the antioxidant contents (phenols, flavonoids, alkaloids, vitamin C, carotenoids) of each seaweed. D. dichotoma was the most valuable seaweed of the three species studied, due to its relatively high protein content of 7.28 ± 0.25%, moderate carbohydrate content of 25.35 ± 0.32%, and highest pigment and antioxidant contents. In conclusion, these three seaweeds, especially Dictyota dichotoma, have an interesting chemical composition with a prospective nutritional and pharmaceutical value.

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Effect of extraction conditions on the yield and purity of ulvan extracted from Ulva lactuca

Cited by 67 publications

References 15 publications

Sulphated Polysaccharides from Ulva clathrata and Cladosiphon okamuranus Seaweeds both Inhibit Viral Attachment/Entry and Cell-Cell Fusion, in NDV Infection

Sulphated Polysaccharides from Ulva clathrata and Cladosiphon okamuranus Seaweeds both Inhibit Viral Attachment/Entry and Cell-Cell Fusion, in NDV Infection

Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security

Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa

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