Isolation, Characterization, and Biological Activities of Fucoidan Derived from Ceratophyllum Submersum L.

Hoang, Ngoc; Nguyen, Tri Khoi; Vo, Tuyet Hoa; Nguyen, Ngoc Hoi; Nguyen, Dai Hai; Tran, Dieu Linh

doi:10.1007/s13233-022-0010-3

Cited by 7 publications

(3 citation statements)

References 47 publications

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“…Sargassum brown algae has a high potential in terms of antioxidant content and many studies have been conducted on it (Chouh et al, 2022 ; Polo & Chow, 2022 ). Fucoidan has antibacterial properties and is a powerful natural antioxidant (Hoang et al, 2022 ), which, due to this property, prevents the progress of oxidation and the effectiveness of enzymes that catalyze fat hydrolysis (Tatiyaborworntham et al, 2022 ). The acid value represents the amount of free fatty acids in a food product, the high amount of which causes a decrease in quality (Jadhav et al, 2022 ; Jamali et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Alipour

Marhamatizadeh

Mohammadi

2023

Food Science & Nutrition

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Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream butter and sensory and chemical properties were tested on their shelf life for 60 days during storage. Peroxide levels initially increased until day 40 of storage and then decreased. Butter samples from the control group had the highest amount of peroxide on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan 0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of butter treatments increased during storage (p < .05). Butter samples from the control group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter), while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg KOH / g butter). The treated butter samples showed the highest stability. Fucoidan, as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan during storage because it completely removes odorless tasteless powder, and the free radical chain is involved in oxidation and improves product properties. The results showed that there are no significant changes in the acceptance rate of butter treated with fucoidan during 60 days of storage in the refrigerator (p > .05). The sensory scores of the treated butter showed that the sensory properties during the storage period were similar to the control samples, but on day 40 of storage, they decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process and increases shelf life and is selected as a superior treatment in terms of sensory evaluation, and is introduced as a functional food.

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Section: Resultsmentioning

confidence: 99%

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Alipour

Marhamatizadeh

Mohammadi

2023

Food Science & Nutrition

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“…24 The IC 50 of fucoidan from Ceratophyllum submersum was 270.4 μg ml −1 . 25 And Palanisamy et al 26 showed that fucoidan isolated from Sargassum polycystum had an IC 50 of 20 μg ml −1 with better anticancer effects than the fucoidan described above. Furthermore, there is also some research showing the anticancer effect of fucoidan on mouse breast cancer cells 4T1.…”

Section: Polysaccharides From Algae and Their Anticancer Activity On ...mentioning

confidence: 99%

Polysaccharides from marine biological resources and their anticancer activity on breast cancer

Yang

Liu

et al. 2023

RSC Med. Chem.

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“…As part of their rich composition and structural heterogeneity, research has also proven fucoidan to possess different biological activities such as anticancer [14], antiaging [15], antioxidant [16], anti-inflammatory [17], anticoagulant [18], antimicrobial [19], antiatherogenic [20,21], gastroprotective [22], and cardioprotective activities [9]. General reports have indicated that the biological activities of fucoidans are dependent on certain factors, such as the molecular weight, the extraction method, the degree of sulphation, the source of fucoidan, and the type of sugar monomers [11].…”

Section: Introductionmentioning

confidence: 99%

Fucoidan’s Molecular Targets: A Comprehensive Review of Its Unique and Multiple Targets Accounting for Promising Bioactivities Supported by In Silico Studies

Zayed,

Al-Saedi,

Mensah

et al. 2023

Marine Drugs

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Fucoidan is a class of multifunctional polysaccharides derived from marine organisms. Its unique and diversified physicochemical and chemical properties have qualified them for potential and promising pharmacological uses in human diseases, including inflammation, tumors, immunity disorders, kidney diseases, and diabetes. Physicochemical and chemical properties are the main contributors to these bioactivities. The previous literature has attributed such activities to its ability to target key enzymes and receptors involved in potential disease pathways, either directly or indirectly, where the anionic sulfate ester groups are mainly involved in these interactions. These findings also confirm the advantageous pharmacological uses of sulfated versus non-sulfated polysaccharides. The current review shall highlight the molecular targets of fucoidans, especially enzymes, and the subsequent responses via either the upregulation or downregulation of mediators’ expression in various tissue abnormalities. In addition, in silico studies will be applied to support the previous findings and show the significant contributors. The current review may help in understanding the molecular mechanisms of fucoidan. Also, the findings of this review may be utilized in the design of specific oligomers inspired by fucoidan with the purpose of treating life-threatening human diseases effectively.

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Isolation, Characterization, and Biological Activities of Fucoidan Derived from Ceratophyllum Submersum L.

Cited by 7 publications

References 47 publications

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Polysaccharides from marine biological resources and their anticancer activity on breast cancer

Fucoidan’s Molecular Targets: A Comprehensive Review of Its Unique and Multiple Targets Accounting for Promising Bioactivities Supported by In Silico Studies

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