Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus

Abstract

Fucus vesiculosus was sequentially extracted with water at 22 degrees C (fraction 1 (F1)) and 60 degrees C (F2), and with 0.1 M HCl (F3) and 2 M KOH (F4) at 37 degrees C. Soluble fractions (42.3% yield) were composed of neutral sugars (18.9-48 g/100 g), uronic acids (8.8-52.8 g/100 g), sulfate (2.4-11.5 g/100 g), small amounts of protein (< 1-6.1 g/100 g), and nondialyzable polyphenols (0.1-2.7 g/100 g). The main neutral sugars were fucose, glucose, galactose, and xylose. Infrared (IR) spectra of the fractions showed absorption bands at 820-850 and 1225-1250 cm(-1) for sulfate. F1, F2, and F4 also exhibited an absorption band at 1425 cm(-1), due to uronic acids, and their IR spectra resembled that of alginate. F3 had an IR spectrum similar to that of fucoidan with an average molecular weight of 1.6 x 10(6) Da, calculated by molecular exclusion high-performance liquid chromatography. The presence of fucose in this polysaccharide was confirmed by (1)H NMR spectroscopy. This fraction showed the highest potential to be antioxidant by the ferric reducing antioxidant power (FRAP) assay, followed by the alkali- and water-soluble fractions. Sulfated polysaccharides from edible seaweeds potentially could be used as natural antioxidants by the food industry.

The effect of dietary laminarin and fucoidan in the diet of the weanling piglet on performance, selected faecal microbial populations and volatile fatty acid concentrations

“…Saccharolytic species of bacteria, such as Lactobacilli spp., take part in the breakdown of complex carbohydrates (Salyers, 1979). Fucoidan is soluble in water making it a rapidly fermentable carbohydrate source (Rupé rez et al, 2002), and Lactobacillus spp. have been reported to ferment a number of monosaccharides including L-fucose (Salyers et al, 1977).…”

Potential of antioxidant extracts produced by aqueous processing of renewable resources for the formulation of cosmetics

“…However, other authors reported important ABTS radical scavenging capacity activity of solvent extracts from algae (Ayyad et al, 2011;Balboa et al, 2013). The reducing power was high both for the phenolic rich extracts and for fucoidan rich extracts; the reducing capacity of crude polysaccharides and fucoidan from brown algae is well known (Rupérez et al, 2002;Chattopadhyay et al, 2010). The activity in emulsion was higher for the extracts with higher phenolic content and lower for the algal extracts.…”

Chemical composition and nutritional properties of freshwater and marine microalgal biomass cultured in photobioreactors

“…The mechanism by which these compounds may reduce protein digestibility is through hydrogen-binding and/or oxidation of proteins and amino acids rendering them unavailable to proteolytic enzyme hydrolysis and subsequent intestinal absorption. Several recent studies have reported the TPC of algalderived ingredients including seaweeds (Wong and Cheung 2001;Rupérez et al 2002;Heffernan et al 2014)a n d microalgae (Duval et al 2000;Li et al 2007;Goh et al 2010;H a j i m a h m o o d ie ta l .2010;C u s t ó d i oe ta l .2012; Goiris et al 2012). However, comparison of TPC between feed ingredients is difficult because of the high level of heterogeneity of the broad classification of phenolic compounds; thus, it is only possible to get relative equivalents with the standards used (Julkunen-Tiitto 1985).…”