Study on anti-bacterial potentials of some Malaysian brown seaweeds

Jaswir, Irwandi; Tope, Asiyanbi-Hammed Tawakalit; Raus, Raha Ahmad; Hammed, Ademola Monsur; Ramli, Nazaruddin

doi:10.1016/j.foodhyd.2014.03.008

Cited by 29 publications

(20 citation statements)

References 13 publications

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“…This is the first reported study demonstrating that laminarin rich extracts possess microbial inhibitory activity. There are number of reports of seaweed extracts such as Sargassum polyophyllum , Sargassum flavellum , Padina australis and Sargassum binderi possessing antimicrobial activity [ 22 ]. However, ultrasound can be a novel alternative to high energy consuming traditional solid liquid extraction methods.…”

Section: Resultsmentioning

confidence: 99%

Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity

et al. 2015

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Ultrasound assisted extraction (UAE), purification, characterization and antioxidant activity of laminarin from Irish brown seaweeds Ascophyllum nodosum and Laminarina hyperborea were investigated. UAE was carried out using 60% ultrasonic power amplitude and 0.1 M hydrochloric acid for 15 min. Separately, solid-liquid extraction was carried in an orbital shaker using 0.1 M hydrochloric acid at 70 °C for 2.5 h. UAE with hydrochloric acid resulted in the highest concentration of laminarin, 5.82% and 6.24% on dry weight basis from A. nodosum and L. hyperborea, respectively. Purification of all extracts was carried out using molecular weight cut off dialysis at 10 kDa. Characterization of the laminarin fraction was carried out using matrix assisted laser desorption/ionization time-of-flight mass spectrometry. Antioxidant activity of A. nodosum and L. hyperborea extracts had 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition levels of 93.23% and 87.57%, respectively. Moreover, these extracts have shown inihibition of bacterial growth of Staphylcoccus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium.

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Section: Resultsmentioning

confidence: 99%

Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity

et al. 2015

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“…Seaweeds belong to the lower cryptogams and are mainly composed of green algae, red algae, and brown algae; they are rich in protein, a variety of vitamins, minerals, and fibers, and have been widely used in the food and pharmaceutical industries [1,2,3]. Nowadays, polysaccharides from seaweed are becoming more and more important in biochemical and medical areas [4,5].…”

Section: Introductionmentioning

confidence: 99%

Extraction, Structural Characterization, and Potential Antioxidant Activity of the Polysaccharides from Four Seaweeds

Chen

et al. 2016

IJMS

106

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Four seaweed polysaccharides were extracted from Sarcodia ceylonensis, Ulva lactuca L., Gracilaria lemaneiformis, and Durvillaea antarctica, respectively, by microwave-assisted extraction. The effect of three significant variables (extraction time, extraction temperature, and the ratio of water to raw material) on the process for extracting polysaccharides was investigated, along with the optimization of the extraction using the response surface method (RSM) with a Box–Behnken design. The polysaccharide structure, monosaccharide composition, degree of sulfation, and molecular weight (MW) distribution were analyzed by infrared (IR) spectrometry, gas chromatography (GC), and high-performance gel permeation chromatography (HPGPC). IR spectrometry showed that Sarcodia ceylonensis polysaccharide (SCP), Ulva lactuca L. polysaccharide (ULLP), and Durvillaea antarctica polysaccharide (DAP) were all sulfated polysaccharides and, except Gracilaria lemaneiformis polysaccharide (GLP), all belong to β-pyranosidic polysaccharides. The average molecular weight (MW) of SCP, ULLP, GLP, and DAP was 466, 404, 591, and 482 kDa, respectively. The quantitative and comparative results with external standards indicated that the main monosaccharide in SCP and ULLP was mannose; and GLP and DAP were mainly composed of galactose and glucose, respectively. Then the in vitro antioxidant activity of all of the polysaccharides was evaluated using different assays—2,2–azino –bis (3-ethylbenzthiazoline-6- sulfonate) (ABTS), hydroxyl radical, nitrite scavenging capacity, and reducing power—and the relationship between their antioxidant activity and chemical characteristics were also examined. ULLP presented the highest ABTS radical scavenging activity; ULLP, SCP and DAP also showed a strong effect on the ABTS radical scavenging activity. SCP and ULLP exhibited excellent hydroxyl radical scavenging activities, about 83.33% ± 2.31% and 80.07% ± 2.17%, respectively, at 4 mg/mL. The reducing power of DAP was relatively more pronounced than that of the three other polysaccharides. However, the nitrite scavenging activities of the four seaweed polysaccharides were weaker than other antioxidant activity (ABTS), hydroxyl radical scavenging capacity, and reducing power. In addition, GLP exhibited lower activities than the other three samples in all of the tests for the antioxidant activity.

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“…), and antibacterial properties (Jaswir et al . ). Because of its positive effect on consumption, the value of seaweed as a new functional and health ingredient is gaining popularity.…”

Section: Introductionmentioning

confidence: 97%

“…Seaweed is rich in many bioactive molecules of health benefit and seaweed-enriched jerky is a potential functional snack food. Seaweed was included as components of potentially functional food as it has diverse biological properties and exhibits bioactivities such as antioxidant, anti-inflammatory (Eluvakkal et al 2010), and antibacterial properties (Jaswir et al 2014). Because of its positive effect on consumption, the value of seaweed as a new functional and health ingredient is gaining popularity.…”

Section: Introductionmentioning

confidence: 99%

Seaweed as an Ingredient for Nutritional Improvement of Fish Jerky

Hanjabam

Zynudheen

Ninan

et al. 2016

Journal of Food Processing and Preservation

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The effect of seaweed incorporation on the quality of fish jerky was studied. Sargassum wightii was incorporated in proportions of 0, 3, and 5% in Tuna jerky batter formulation. Physicochemical, microbiological, antioxidant, and sensory qualities were assessed. Total fiber content increases from 0.91 to 2.49% in seaweed incorporated sample. The additional seaweed produced samples with less tensile strength. The results showed that addition of seaweed increase the amounts of the macro minerals and trace elements in the jerky. Addition of seaweed improves antioxidant quality by decreasing IC50‐DPPH of the product from 0.98 to 0.65 mg/ml. Addition of seaweed up to 3% did not affect the organoleptic quality. Sargassum wightii can be a potent functional ingredient in convenient food like jerky. Practical Applications Jerky is a convenient ready‐to‐eat dried product, shelf‐stable at room temperature. Jerky is generally made by mixing comminuted meat with appropriate seasonings. Dried seaweed powder can be an ingredient in such products as seaweeds are used extensively as food in South East Asian countries. Seaweeds included as components of fish products would improve nutritional quality and also induce positive effects on health. This study was taken up to combine the positive effect of seaweed to dry‐fish product like jerky.

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Study on anti-bacterial potentials of some Malaysian brown seaweeds

Cited by 29 publications

References 13 publications

Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity

Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity

Extraction, Structural Characterization, and Potential Antioxidant Activity of the Polysaccharides from Four Seaweeds

Seaweed as an Ingredient for Nutritional Improvement of Fish Jerky

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