Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

Potential role of marine algae on female health, beauty, and longevity

Marine environment has been known as a rich source of chemical structures with numerous health benefit effects. Among marine organisms, marine algae have been identified as an underexploited plant resource although they have long been recognized as valuable sources of structurally diverse bioactive compounds. Presently, several lines of studies have provided insight into biological activities of marine algae in promoting female health, beauty, and longevity. Hence, marine algae have a great potential to be used as a part of pharmaceuticals, nutraceuticals, and functional foods. This contribution presents an overview of marine algal potential effect in promoting female health, beauty, and longevity.

Sea lettuces: culinary uses and nutritional value

In many countries, sea lettuces are commonly consumed as food by human since the beginning of times. Sea lettuces contain significant amount of nutrients which are essential for human body. Moreover, several studies have provided insight into biological activities and health promoting effects of sea lettuces. Despite having so much health beneficial effects, sea lettuces are still identified as an underexploited plant resources for food purposes. Hence, sea lettuces have a great potential for further development as products in foods and pharmaceutical areas. Further, potential applications of polysaccharides, protein and amino acid, lipid and fatty acid, mineral and vitamin contents may increase the sea lettuces value. This contributions presents information on the currently culinary use of sea lettuces worldwide and nutritional aspects of sea lettuces.

Kappaphycus alvarezii waste biomass: a potential biosorbent for chromium ions removal

The Cr(III) sorption experiments onto Kappaphycus alvarezii waste biomass were conducted at different pH values (2-6) under the conditions of initial metal concentration of 10-50 mg/L and the chemical compositions of Cr-Cu and Cr-Cd. The Cr(III) sorption capacities were slightly dependent on pH, and the maximum sorption capacity was 0.86 mg/g at pH 3. The sorption capacities increased with increase in the initial metal concentration, whereas it was suppressed by the presence of Cu(II) and Cd(III) in the solution. The Cr(III) sorption equilibrium was evaluated using Langmuir, Freundlich and BET isotherms. The sorption mechanisms were characterised using scanning electron microscopy and Fourier transform infrared spectroscopy. The main mechanisms were ion exchange coupled with a complexation mechanism. Kappaphycus alvarezii waste biomass represents a potential for Cr(III) ion removal from aqueous solution.

Seaweed vitamins as nutraceuticals

Seaweeds are a good source of some water- (B(1), B(2), B(12), C) and fat-soluble (β-carotene with vitamin A activity, vitamin E) vitamins. To ensure that the adequate intake of all vitamins is received in the diet, people (especially people on special diet, strict vegetarians, and vegans) can consume foods enriched with vitamins, for example, in the form of functional foods with vitamins as nutraceuticals, extracted from natural sources such as seaweeds. Seaweed vitamins are important not only due to their biochemical functions and antioxidant activity but also due to other health benefits such as decreasing of blood pressure (vitamin C), prevention of cardiovascular diseases (β-carotene), or reducing the risk of cancer (vitamins E and C, carotenoids).

Seaweed proteins and amino acids as nutraceuticals

Seaweeds demonstrate original and interesting nutritional characteristics. Protein concentration ranges from 5% to 47% of dry basic. Its value depends particularly on species and the environmental conditions. Seaweed protein is a source of all amino acids, especially glycine, alanine, arginine, proline, glutamic, and aspartic acids. In algae, essential amino acids (EAAs) represent almost a half of total amino acids and their protein profile is close to the profile of egg protein. In case of non-EAAs, all three groups (green, brown, and red seaweeds) contain the similar amount. Red seaweed seems to be a good source of protein because its value reaches 47%. The issue of protein malnutrition supports the trend to find a new and cheap alternative source of protein. Algae could play an important role in the above-mentioned challenge because of relatively high content of nitrogen compounds. Algae may be used in the industry as a source of ingredients with high nutritional quality.

Nutritional Value of the Chilean Seaweeds Cryptonemia Obovata and Rhodymenia Corallina

Some nutritional components of the edible seaweeds Cryptonemia obovata and Rhodymenia corallina were determined. The amino acid content ranged from 1.0 ± 0.3 to 4174.2 ± 14.2 mg 100g−1 dry wt in C. obovata and between 0.9 ± 0.3 and 2657.0 ± 13.5 mg 100g−1 dry wt in R. corallina. The most abundant fatty acid in C. obovata was palmitic acid, reaching a value of 36.5 ± 0.2%, while in Rhodymenia corallina the main fatty acid was oleic acid, reaching a value of 24.7 ± 0.07%. Both seaweeds showed an important content of EPA (C20:5ω3). In C. obovata,α-tocopherol was the principal tocol (138.5 ± 4.9 mg kg−1 lipid), while in R. corallina, it was γ-tocotrienol (850.3 ± 9.4 mg kg−1 lipid). Furthermore, β-carotene was the main carotenoid pigment found in C. obovata.

Effect of dietary Ulva and Spirulina on weight loss and body composition of rainbow trout, Oncorhynchus mykiss (Walbaum), during a starvation period

A study was conducted to determine the effect of dietary algal supplementation on weight loss and proximate composition in rainbow trout, Oncorhynchus mykiss, during starvation. An algae-free control diet (C) and four experimental diets, including varying levels of raw Ulva meal (5% = U5; 10% = U10) and Spirulina meal (5% = S5; 10% = S10) were formulated. Fish were fed to satiation for 12 weeks and then subjected to a 3-week starvation period. Body weight, viscerosomatic index (VSI, %), hepatosomatic index (HSI, %), dress-out (DO, %) and chemical composition of carcass were analysed at the end of each starvation week. The accumulated weight loss of the fish fed dietary algae was almost 50% less than the control group (p < 0.05) after 2 and 3 weeks starvation. No significant differences in weight loss were observed among the fish fed different algal diets during the starvation period. Total body protein and ash contents remained constant in all groups throughout the starvation period. Fish in all treatments lost a significant level of total lipids and changes of liver fatty acid profiles were also observed. Results indicate that low level inclusion of algae in aquafeeds may have economical advantages in terms of reducing weight loss in fish when subjected to a short-term fasting period, that sometimes is necessary after a heavy rainfall or when fish stocks are held back to meet market demand.

Composition, nutritional aspects and effect on serum parameters of marine algae Ulva rigida

BACKGROUND

Algae are commonly consumed in Asia and have also gained popularity in Europe. However, data on the bioavailability of their components are limited. The present study was designed to determine the composition of Ulva rigida and the effects of inclusion of 10% of the algae in a standard diet for 4 weeks on nutritive value and serum parameters in order to consider the usefulness of Ulva as a dietary supplement.

RESULTS

Ulva rigida is rich in protein, carbohydrates, fibre, vitamins and minerals and has a low lipid content. Analysis of the amino acid composition revealed good-quality protein. The algae were well accepted by experimental animals and did not significantly change nutritional parameters but reduced LDL cholesterol.

CONCLUSIONS

Ulva rigida is an excellent source of nutrients and could improve a balanced diet. Further studies are required to research the potential of the seaweed as a natural source of bioactive compounds.

Study of some physicochemical and functional properties of quinoa (chenopodium quinoa willd) protein isolates

The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed an endotherm with a denaturation temperature of 98.1 degrees C and a denaturation enthalpy of 12.7 J/g, while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of Q9 at pH above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11 (3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH. Some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups.