Evaluation of the in vitro biological activity of protein hydrolysates of the edible red alga, Palmaria palmata (dulse) harvested from the Gaspe coast and cultivated in tanks

Beaulieu, Lucie; Sirois, Maude; Tamigneaux, Éric

doi:10.1007/s10811-016-0850-3

Cited by 59 publications

(60 citation statements)

References 63 publications

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“…The values reported by other authors for S. longicruris were 57.80% and 69.59% (Rioux et al ., ; Boisvert et al ., ). P. palmata had a total carbohydrate content higher than samples from nearby areas, Pabos beach (QC, Canada) (69.62 ± 1.16%) and Newport (QC, Canada) (67.96 ± 2.21%) harvested during the same period of the year (Beaulieu et al ., ). From other geographical areas, Wang et al .…”

Section: Resultsmentioning

confidence: 97%

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: Resultsmentioning

confidence: 97%

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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“…This is due to an ever‐increasing consumer awareness of safety and the low price (Jao and others ), the discovery of the bioregulatory role of different endogenous peptides in the organism, and the understanding of the molecular mechanism of actions of bioactive peptides on a specific cellular targets has augmented (Aneiros and Garateix ). Due to their extraordinary diversity (Harnedy and FitzGerald ), seaweeds are being explored for various commercial food, agricultural & horticultural, pharmaceutical, cosmetic, and bioenergy applications (Beaulieu and others ). They are potential reservoirs of novel biologically active components; more specifically, they are rich sources of proteins and amino acids and thus seaweeds can be used as a potential starting materials in the production of (Harnedy and FitzGerald ) bioactive peptides with a wide range of bioactivities, depending on their structure, composition, and their amino acids sequence (Ngo and others ; Daud and others ).…”

Section: Bioactivities Of Seaweed Protein‐derived Peptidesmentioning

confidence: 99%

“…In view of this, food protein hydrolysates and bioactive peptides are given priority (Balti and others ). For such and other diverse health‐promoting properties, bioactive peptides from macro algae are being investigated increasingly with remarkable progresses (Cian and others , ; Harnedy and FitzGerald ; Beaulieu and others , ).…”

Section: Bioactivities Of Seaweed Protein‐derived Peptidesmentioning

confidence: 99%

“…In view of this, food protein hydrolysates and bioactive peptides are given priority (Balti and others 2011). For such and other diverse healthpromoting properties, bioactive peptides from macro algae are being investigated increasingly with remarkable progresses others 2012a, 2012b;Harnedy and FitzGerald 2013b;Beaulieu andothers 2016, 2013). Harnedy and FitzGerald (2013b) have investigated the antioxidant potential of Palmaria palmata for aqueous, alkaline and mixture of aqueous and alkaline protein fraction hydrolysates with the food-grade proteolytic activity (Alcalase 2.4 L, Flavourzyme 500 L, and Corolase PP).…”

Section: Antioxidant Peptidesmentioning

confidence: 99%

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Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties

Admassu

Gasmalla

Yang

et al. 2017

Journal of Food Science

217

130

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Cardiovascular diseases and diabetes are the biggest causes of death globally. Therefore, prevention of these diseases is a focus of pharmaceuticals and functional food manufacturers. This review summarizes recent research trends and scientific knowledge in seaweed protein-derived peptides with particular emphasis on production, isolation and potential health impacts in prevention of hypertension, diabetes and oxidative stress. The current status and future prospects of bioactive peptides are also discussed. Bioactive peptides have strong potential for use in therapeutic drug and functional food formulation in health management strategy, especially cardiovascular disease and diabetes. Seaweeds can be used as sustainable protein sources in the production of these peptide-based drugs and functional foods for preventing such diseases. Many studies have reported that peptides showing angiotensin converting enzyme inhibition, antihypertensive, antioxidative and antidiabetics activities, have been successfully isolated from seaweed. However, further research is needed in large-scale production of these peptides, efficient isolation methods, interactions with functional foods and other pharmaceuticals, and their ease to digestion in in vivo studies and safety to validate the health benefits of these peptides.

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“…In addition, the antihypertensive, Angiotensinconverting enzyme (ACE) inhibiting properties and antioxidant activities of seaweed protein hydrolysates and peptides has been reported in the previous studies (Beaulieu, Sirois, & Tamigneaux, 2016;Ko et al, 2012;Qu et al, 2015;Qu et al, 2010;. Proteins that inhibit α-amylases have also been isolated from plants and microorganisms (Svensson, Fukuda, Nielsen, & Bonsager, 2004).…”

Section: Introductionmentioning

confidence: 98%

Untitled

Admassu¹,

Gasmalla²,

Yang³

et al. 2018

Turk. J. Fish. Aquat. Sci.

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Modulating α-amylase enzyme activity with bioactive peptides of protein hydrolysate is one of a viable strategy in the management of diabetes through the control of postprandial glucose level. In this study, four proteolytic enzymes (pepsin, neutrase, alcalase and trypsin) were used to investigate the in vitro α-amylase inhibition of dried laver seaweed (Porphyra species) protein hydrolysates. Pepsin hydrolysate showed effective inhibition rate at an IC50 value of 1.86 mg/mL protein as compared to other enzyme hydrolysate. This hydrolysate was fractionated in to three groups in molecular weight (MW) cutoff of 5 and 10 kDa (MW<5kDa, MW = 5-10kDa and MW>10kDa). The MW<5kDa showed better inhibition rate with IC50 value of 1.18mg/mL. This fraction (MW<5kDa) was further separated to three fractions (F-I, F-II & F-III) using gel chromatography on Sephadex G-25. F-III achieved higher α-amylase inhibition at an IC50 value of 0.87mg/mL. The MW distribution of F-III showed the smallest MW fractions of 90-1000Da. It can be concluded that pepsin hydrolysate of seaweed protein demonstrated a high potential in inhibiting a α-amylase activity, and thus, could be used as an ingredient for development of functional foods having anti-hyperglycaemic effect.

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Evaluation of the in vitro biological activity of protein hydrolysates of the edible red alga, Palmaria palmata (dulse) harvested from the Gaspe coast and cultivated in tanks

Cited by 59 publications

References 63 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

Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties

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