Unravelling the Dermatological Potential of the Brown Seaweed Carpomitra costata

Susano, Patrícia; Silva, Joana; Alves, Celso; Martins, Alice; Gaspar, Héléna; Pintéus, Susete; Mouga, Teresa; Goettert, Márcia Inês; Petrovski, Željko; Branco, Luís B.; Pedrosa, Rui

doi:10.3390/md19030135

Cited by 16 publications

(22 citation statements)

References 82 publications

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“…Figure 5.5 shows 1 H-NMR spectra of purified (P90) and crude UAE (E90, E80 and E70) extracts from A. nodosum seaweed. Three different ranges could be identified at 5.20-5.40 (A), 5.75-6.40 (B) and 6.40-6.55 (C) ppm in tested samples, which agree with seaweed's polyphenols signals reported between 5.0 and 6.5 ppm (Audibert et al, 2010;Susano et al, 2021). In addition, 1 H-NMR spectra of crude UAE extracts showed below 5.6 ppm a notorious increasing signal associated with the presence of UA and carbohydrates (these last, at low ppm, data not shown) (Zhang et al, 2004).…”

Section: Seaweed Freeze-dried Extracts Characterization: Chromatograp...supporting

confidence: 81%

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Agustín¹

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Due to the increasing importance of diet on health management, it remains of utmost interest to unravel how food is processed in the human digestive system. Food structure can significantly influence food processing, affecting its performance during eating and digestion. Specifically, the digestion of carbohydrate-based foods requires further insight due to their contribution to blood glucose levels. The knowledge of starch digestion kinetics will contribute to designing tailored foods for managing postprandial glucose levels.The objective of this doctoral thesis was to acquire a better understanding of the impact of microstructure on starch digestion and how digestive enzymes might be modulated by the use of phenolic compounds. With that purpose, the role of bread structure on in vivo mastication, and in vitro digestion was evaluated. Subsequently, starch gels from different sources were produced and digested in an in vitro oro-gastro-intestinal digestion system to analyze the impact of gel microstructure. After the microstructure studies on bread and starch gels, different phenolic acids or seaweed polyphenolic extracts were explored as inhibitors of starch digestive enzymes, and the involvement of starch gel microstructure on the enzymatic digestion was assessed.Mastication of toasted wheat breads was affected by their different structures, despite no differences in the sensory perception was observed. Bolus texture was also altered by bread structure and texture. The breadmaking process offered the possibility to modify the bread structure. In fact, varying dough shaping led to bread with different crumb structures and texture properties. After stressing the importance of selecting the in vitro oral processing method used to simulate mastication, the further digestion of bread with different crumb structures confirmed that they were differently disaggregated yielding variations on posterior starch digestibility. Once stating the importance of crumb microstructure on starch digestion, the focus was shifted to connect starch gels microstructure with its in vitro digestion. Gels obtained with a different type of starch, from cereals, pulses, or tubers, showed different digestibility, which was related to their microstructure but also their amylose content. Considering the action of digestive enzymes (α-amylase and α-glucosidase) on starch hydrolysis, different phenolic compounds were studied to understand the interactions between phenolics and either enzymes or substrates. The most effective way to inhibit enzymes was to incubate them with phenolic acids. A higher concentration of the inhibitor was needed when phenolic compounds interacted previously with the substrate, due to their retention within the starch gel. The chemical structure of phenolic acids controlled the enzyme inhibition. Similarly, complex phenolic extracts, like those extracted from A. nodosum seaweed could be used to inhibit digestive enzymes, showing greater inhibition effect when they i i ABSTRACT were previously incubated with the enzyme, ...

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Section: Seaweed Freeze-dried Extracts Characterization: Chromatograp...supporting

confidence: 81%

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Agustín¹

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“…The antioxidant potential of S. polyschides fractions was evaluated through three different methods, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC), and results associated with the total phenolic content (TPC) [ 18 ].…”

Section: Methodsmentioning

confidence: 99%

“…The FRAP assay was performed as described by Benzie and Strain [ 60 ], adapted to microscale with slight modifications [ 18 ]. FRAP reagent was prepared with 0.3 M acetate buffer (pH 3.6), 10 mM of 2,4,6-Tris (2-pyridyl)-s-triazine (TPTZ) in 40 mM HCl and 20 mM ferric solution, using FeCl 3 at a ratio of 10:1:1 and incubated at 37 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Thus, the search for new skincare products is crucial and it is important to find alternatives of natural origin. In this sense, seaweeds can be the key for the development of new natural skincare formulations as they have revealed antioxidant, anti-aging, photoprotective, antimicrobial and anti-inflammatory properties [ 15 , 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Saccorhiza polyschides—A Source of Natural Active Ingredients for Greener Skincare Formulations

et al. 2022

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The growing knowledge about the harmful effects caused by some synthetic ingredients present in skincare products has led to an extensive search for natural bioactives. Thus, this study aimed to investigate the dermatological potential of five fractions (F1–F5), obtained by a sequential extraction procedure, from the brown seaweed Saccorhiza polyschides. The antioxidant (DPPH, FRAP, ORAC and TPC), anti-enzymatic (collagenase, elastase, hyaluronidase and tyrosinase), antimicrobial (Staphylococcus epidermidis, Cutibacterium acnes and Malassezia furfur), anti-inflammatory (nitric oxide, tumor necrosis factor-α, interleukin-6 and interleukin-10) and photoprotective (reactive oxygen species) properties of all fractions were evaluated. The ethyl acetate fraction (F3) displayed the highest antioxidant and photoprotective capacity, reducing ROS levels in UVA/B-exposed 3T3 fibroblasts, and the highest anti-enzymatic capacity against tyrosinase (IC50 value: 89.1 µg/mL). The solid water-insoluble fraction (F5) revealed the greatest antimicrobial activity against C. acnes growth (IC50 value: 12.4 µg/mL). Furthermore, all fractions demonstrated anti-inflammatory potential, reducing TNF-α and IL-6 levels in RAW 264.7 macrophages induced with lipopolysaccharides. Chemical analysis of the S. polyschides fractions by NMR revealed the presence of different classes of compounds, including lipids, polyphenols and sugars. The results highlight the potential of S. polyschides to be incorporated into new nature-based skincare products.

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“…Phlorotanins are increasingly considered for cosmeceutical applications, based on their antioxidative [171][172][173][174][175], anti-allergic [27,[176][177][178][179], anti-inflammatory [27,180,181], tyrosinase inhibitory [182][183][184][185][186], and antidiabetic [175] activities. Skin protection against UV irradiation was confirmed in mouse skin models [187,188].…”

Section: Phenolics and Terpenoidsmentioning

confidence: 99%

Applying Seaweed Compounds in Cosmetics, Cosmeceuticals and Nutricosmetics

et al. 2021

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The interest in seaweeds for cosmetic, cosmeceutics, and nutricosmetics is increasing based on the demand for natural ingredients. Seaweeds offer advantages in relation to their renewable character, wide distribution, and the richness and versatility of their valuable bioactive compounds, which can be used as ingredients, as additives, and as active agents in the formulation of skin care products. Bioactive compounds, such as polyphenols, polysaccharides, proteins, peptides, amino acids, lipids, vitamins, and minerals, are responsible for the biological properties associated with seaweeds. Seaweed fractions can also offer technical features, such as thickening, gelling, emulsifying, texturizing, or moistening to develop cohesive matrices. Furthermore, the possibility of valorizing industrial waste streams and algal blooms makes them an attractive, low cost, raw and renewable material. This review presents an updated summary of the activities of different seaweed compounds and fractions based on scientific and patent literature.

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Unravelling the Dermatological Potential of the Brown Seaweed Carpomitra costata

Cited by 16 publications

References 82 publications

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Saccorhiza polyschides—A Source of Natural Active Ingredients for Greener Skincare Formulations

Applying Seaweed Compounds in Cosmetics, Cosmeceuticals and Nutricosmetics

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