Farming a wild seaweed and changes to its composition, bioactivity, and bioaccessibility: The Saccorhiza polyschides case study

Cardoso, Carlos; Almeida, Juliano Milanezi de; Coelho, Inês; Delgado, Inês; Gomes, Romina; Quintã, R.; Bandarra, Narcisa M.; Afonso, Cláudia

doi:10.1016/j.aquaculture.2022.739217

Cited by 7 publications

(14 citation statements)

References 42 publications

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“…Certain species of Gelidium (Rhodophyta) can produce extracts rich in bioactive compounds, including antidiabetic agents. These extracts can be incorporated into functional beverages or health supplements targeting glycemic index control and diabetes management [100].…”

Section: Red Algae (Rhodophyta)mentioning

confidence: 99%

Algae Food Products as a Healthcare Solution

Tavares,

Cotas,

Valado

et al. 2023

Marine Drugs

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Diseases such as obesity; cardiovascular diseases such as high blood pressure, myocardial infarction and stroke; digestive diseases such as celiac disease; certain types of cancer and osteoporosis are related to food. On the other hand, as the world’s population increases, the ability of the current food production system to produce food consistently is at risk. As a result, intensive agriculture has contributed to climate change and a major environmental impact. Research is, therefore, needed to find new sustainable food sources. One of the most promising sources of sustainable food raw materials is macroalgae. Algae are crucial to solving this nutritional deficiency because they are abundant in bioactive substances that have been shown to combat diseases such as hyperglycemia, diabetes, obesity, metabolic disorders, neurodegenerative diseases and cardiovascular diseases. Examples of these substances include polysaccharides such as alginate, fucoidan, agar and carrageenan; proteins such as phycobiliproteins; carotenoids such as β-carotene and fucoxanthin; phenolic compounds; vitamins and minerals. Seaweed is already considered a nutraceutical food since it has higher protein values than legumes and soy and is, therefore, becoming increasingly common. On the other hand, compounds such as polysaccharides extracted from seaweed are already used in the food industry as thickening agents and stabilizers to improve the quality of the final product and to extend its shelf life; they have also demonstrated antidiabetic effects. Among the other bioactive compounds present in macroalgae, phenolic compounds, pigments, carotenoids and fatty acids stand out due to their different bioactive properties, such as antidiabetics, antimicrobials and antioxidants, which are important in the treatment or control of diseases such as diabetes, cholesterol, hyperglycemia and cardiovascular diseases. That said, there have already been some studies in which macroalgae (red, green and brown) have been incorporated into certain foods, but studies on gluten-free products are still scarce, as only the potential use of macroalgae for this type of product is considered. Considering the aforementioned issues, this review aims to analyze how macroalgae can be incorporated into foods or used as a food supplement, as well as to describe the bioactive compounds they contain, which have beneficial properties for human health. In this way, the potential of macroalgae-based products in eminent diseases, such as celiac disease, or in more common diseases, such as diabetes and cholesterol complications, can be seen.

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Section: Red Algae (Rhodophyta)mentioning

confidence: 99%

Algae Food Products as a Healthcare Solution

Tavares,

Cotas,

Valado

et al. 2023

Marine Drugs

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“…Saccorhiza polyschides, initially classified as Fucus polyschides, is considered an edible species and has therefore been studied for future nutraceutical applications [95]. Is a brown alga (Phaeophyceae), belonging to the family Phyllariaceae, and the class Phaeophyceae [50,96].…”

Section: Algae Food Products As Healthcare Solutionmentioning

confidence: 99%

“…It is a species that contains a high percentage of carbohydrates (45.6%), protein (14.4%), low levels of lipids (1.1%) and a concentration of minerals higher than that found in terrestrial plants. Due to its ability to adapt to environmental changes, such as salinity and temperature, it contains [95] bioactive compounds synthesized in the presence of these types of changes [50].…”

Section: Algae Food Products As Healthcare Solutionmentioning

confidence: 99%

Seaweed Superfoods: Bioactive Nutraceuticals for Coeliac Disease, Diabetes and Hyperglycemia Support

Tavares,

Cotas,

Valado

et al. 2023

Preprint

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The number of people with gluten-related illnesses has been increasing and the available treatments include the introduction of a gluten-free diet. In the bakery industry, there are problems with gluten-free products, namely the important characteristics that this component gives to doughs and the low nutritional value they present. A disease that has also increased in recent years is diabetes mellitus, which is characterized by a lack of insulin and the effectiveness of its action (type 1 diabetes) or tissue insensitivity to the hormone (type 2 diabetes). In terms of treatments, there are several approaches: inhibition of digestive enzymes (α-amylase and α-glucosidase) or techniques based on mechanisms of action (stimulation of insulin production and release, insulin transport and decreased glucose absorption). Hyperglycemia is also associated with the production of reactive oxygen species, which leads to cell apoptosis. On the other hand, there was also an association with high levels of cholesterol in the body, which contributed to the development of other types of diseases. In this sense, macroalgae have been studied as a source of natural compounds and used as food supplements, due to their protein, amino acid and mineral content, and the anti-diabetic effect in controlling the glycemic index, oxidative stress and cholesterol have already been demonstrated. Seaweed emerges as a promising source of bioactive nutraceuticals for individuals with coeliac disease, diabetes, and hyperglycemia. The rising prevalence of gluten-related illnesses calls for effective treatments, and seaweed's potential in enhancing the nutritional value of gluten-free products is noteworthy. Additionally, its demonstrated anti-diabetic effects, including glycemic index control, oxidative stress reduction, and cholesterol management, make it a valuable dietary supplement. Further research is needed to explore the specific bioactivities of seaweed compounds and their mechanisms of action. Integrating seaweed-based nutraceuticals into diets could complement traditional treatments, offering potential health benefits to those with coeliac disease and diabetes.

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“…This fish species displays a seasonally variable DHA content that may range from high levels, such as 349.9 ± 2.5 mg/100 g ww in April, to very high levels, reaching 2473.8 mg/100 g ww in September [11]. I may be supplied by a brown seaweed, such as Saccorhiza polyschides, which may contain 36.7-52.2 mg/100 g dw of I [12].…”

Section: Introductionmentioning

confidence: 99%

“…A recent bioaccessibility study on chub mackerel [13] has reported high Se, 91-95%, and moderately high DHA, 48-81%, bioaccessibility. Regarding I in S. polyschides, its bioaccessibility percentage may vary in the 30-50% range [12]. Of course, bioaccessibility also depends on culinary treatment.…”

Section: Introductionmentioning

confidence: 99%

Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention

Cardoso,

Valentim,

Gomes

et al. 2024

Foods

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Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs.

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Farming a wild seaweed and changes to its composition, bioactivity, and bioaccessibility: The Saccorhiza polyschides case study

Cited by 7 publications

References 42 publications

Algae Food Products as a Healthcare Solution

Algae Food Products as a Healthcare Solution

Seaweed Superfoods: Bioactive Nutraceuticals for Coeliac Disease, Diabetes and Hyperglycemia Support

Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention

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