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Diehl N, Li H, Scheschonk L, Burgunter-Delamare B, Niedzwiedz S, Forbord S, Sæther M, Bischof K, Monteiro C. The sugar kelp Saccharina latissima I: recent advances in a changing climate. ANNALS OF BOTANY 2024; 133:183-212. [PMID: 38109285 PMCID: PMC10921839 DOI: 10.1093/aob/mcad173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/26/2023] [Accepted: 11/07/2023] [Indexed: 12/20/2023]
Abstract
BACKGROUND The sugar kelp Saccharina latissima is a Laminariales species widely distributed in the Northern Hemisphere. Its physiology and ecology have been studied since the 1960s, given its ecological relevance on western temperate coasts. However, research interest has been rising recently, driven mainly by reports of negative impacts of anthropogenically induced environmental change and by the increased commercial interest in cultivating the species, with several industrial applications for the resulting biomass. SCOPE We used a variety of sources published between 2009 to May 2023 (but including some earlier literature where required), to provide a comprehensive review of the ecology, physiology, biochemical and molecular biology of S. latissima. In so doing we aimed to better understand the species' response to stressors in natural communities, but also inform the sustainable cultivation of the species. CONCLUSION Due to its wide distribution, S. latissima has developed a variety of physiological and biochemical mechanisms to adjust to environmental changes, including adjustments in photosynthetic parameters, modulation of osmolytes and antioxidants, reprogramming of gene expression and epigenetic modifications, among others summarized in this review. This is particularly important because massive changes in the abundance and distribution of S. latissima have already been observed. Namely, presence and abundance of S. latissima has significantly decreased at the rear edges on both sides of the Atlantic, and increased in abundance at the polar regions. These changes were mainly caused by climate change and will therefore be increasingly evident in the future. Recent developments in genomics, transcriptomics and epigenomics have clarified the existence of genetic differentiation along its distributional range with implications in the fitness at some locations. The complex biotic and abiotic interactions unraveled here demonstrated the cascading effects the disappearance of a kelp forest can have in a marine ecosystem. We show how S. latissima is an excellent model to study acclimation and adaptation to environmental variability and how to predict future distribution and persistence under climate change.
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Affiliation(s)
- Nora Diehl
- Marine Botany, Faculty of Biology and Chemistry, University of Bremen, 28359 Bremen, Germany
| | - Huiru Li
- Key Laboratory of Mariculture (Ministry of Education), Fisheries College, Ocean University of China, Qingdao 266003, China
| | | | - Bertille Burgunter-Delamare
- Matthias Schleiden Institute of Genetics, Bioinformatics and Molecular Botany, Friedrich Schiller University Jena, 07743 Jena, Germany
| | - Sarina Niedzwiedz
- Marine Botany, Faculty of Biology and Chemistry, University of Bremen, 28359 Bremen, Germany
| | - Silje Forbord
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean AS, 7465 Trondheim, Norway
| | - Maren Sæther
- Seaweed Solutions AS, Bynesveien 50C, 7018 Trondheim, Norway
| | - Kai Bischof
- Marine Botany, Faculty of Biology and Chemistry, University of Bremen, 28359 Bremen, Germany
| | - Catia Monteiro
- CIBIO, Research Centre in Biodiversity and Genetic Resources – InBIO Associate Laboratory, Campus of Vairão, University of Porto, Vairão, Portugal
- BIOPOLIS Program in Genomics, Biodiversity and Land Planning, CIBIO, Campus of Vairão, Vairão, Portugal
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Luo H, Xie S, Yang Y. Potential removal capacity and secondary pollution risk evaluation of heavy metals in Gracilaria lemaneiformis from a typical seaweed farming base. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety. SUSTAINABILITY 2021. [DOI: 10.3390/su13147652] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.
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Jordbrekk Blikra M, Wang X, James P, Skipnes D. Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth. Foods 2021; 10:foods10061290. [PMID: 34199830 PMCID: PMC8227645 DOI: 10.3390/foods10061290] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 12/16/2022] Open
Abstract
There is an increasing interest in the use of Saccharina latissima (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are therefore needed. Boiling may reduce the iodine content effectively, but not predictably, since reductions from 38-94% have been reported. Thus, more information on which factors affect the reduction of iodine are needed. In this paper, sugar kelp cultivated at different depths were rinsed and boiled, to assess the effect of cultivation depth on the removal efficacy of potentially toxic elements (PTEs), especially iodine, cadmium, and arsenic, during processing. Raw kelp cultivated at 9 m contained significantly more iodine than kelp cultivated at 1 m, but the difference disappeared after processing. Furthermore, the content of cadmium and arsenic was not significantly affected by cultivation depth. The average reduction during rinsing and boiling was 85% for iodine and 43% for arsenic, but no significant amount of cadmium, lead, or mercury was removed. Cultivation depths determined the relative effect of processing on the iodine content, with a higher reduction for kelp cultivated at 9 m (87%) compared to 1 m (82%). When not taken into consideration, cultivation depth could mask small reductions in iodine content during rinsing or washing. Furthermore, since the final content of PTEs was not dependent on the cultivation depth, the type and extent of processing determines whether cultivation depth should be considered as a factor in cultivation infrastructure design and implementation, or alternatively, in product segmentation.
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Affiliation(s)
- Marthe Jordbrekk Blikra
- Department of Processing Technology, Seafood Division, Nofima AS, P.O. Box 8034, NO-4068 Stavanger, Norway;
- Correspondence:
| | - Xinxin Wang
- Department of Aquaculture Production, Aquaculture Division, Nofima AS, P.O. Box 6122, NO-9291 Tromsø, Norway; (X.W.); (P.J.)
| | - Philip James
- Department of Aquaculture Production, Aquaculture Division, Nofima AS, P.O. Box 6122, NO-9291 Tromsø, Norway; (X.W.); (P.J.)
| | - Dagbjørn Skipnes
- Department of Processing Technology, Seafood Division, Nofima AS, P.O. Box 8034, NO-4068 Stavanger, Norway;
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Vijn S, Compart DP, Dutta N, Foukis A, Hess M, Hristov AN, Kalscheur KF, Kebreab E, Nuzhdin SV, Price NN, Sun Y, Tricarico JM, Turzillo A, Weisbjerg MR, Yarish C, Kurt TD. Key Considerations for the Use of Seaweed to Reduce Enteric Methane Emissions From Cattle. Front Vet Sci 2020; 7:597430. [PMID: 33426018 PMCID: PMC7785520 DOI: 10.3389/fvets.2020.597430] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 12/03/2020] [Indexed: 12/26/2022] Open
Abstract
Enteric methane emissions are the single largest source of direct greenhouse gas emissions (GHG) in beef and dairy value chains and a substantial contributor to anthropogenic methane emissions globally. In late 2019, the World Wildlife Fund (WWF), the Advanced Research Projects Agency-Energy (ARPA-E) and the Foundation for Food and Agriculture Research (FFAR) convened approximately 50 stakeholders representing research and production of seaweeds, animal feeds, dairy cattle, and beef and dairy foods to discuss challenges and opportunities associated with the use of seaweed-based ingredients to reduce enteric methane emissions. This Perspective article describes the considerations identified by the workshop participants and suggests next steps for the further development and evaluation of seaweed-based feed ingredients as enteric methane mitigants. Although numerous compounds derived from sources other than seaweed have been identified as having enteric methane mitigation potential, these mitigants are outside the scope of this article.
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Affiliation(s)
- Sandra Vijn
- World Wildlife Fund, Washington, DC, United States
| | | | - Nikki Dutta
- Foundation for Food and Agriculture Research, Washington, DC, United States
| | - Athanasios Foukis
- Bigelow Laboratory for Ocean Sciences, East Boothbay, ME, United States
| | - Matthias Hess
- Department of Animal Science, University of California, Davis, Davis, CA, United States
| | - Alexander N. Hristov
- Department of Animal Science, The Pennsylvania State University, University Park, PA, United States
| | - Kenneth F. Kalscheur
- US Dairy Forage Research Center, USDA-Agricultural Research Service, Madison, WI, United States
| | - Ermias Kebreab
- Department of Animal Science, University of California, Davis, Davis, CA, United States
| | - Sergey V. Nuzhdin
- Section of Molecular and Computational Biology, University of Southern California, Los Angeles, CA, United States
| | - Nichole N. Price
- Bigelow Laboratory for Ocean Sciences, East Boothbay, ME, United States
| | - Yan Sun
- Cargill Animal Nutrition and Health, Elk River, MN, United States
| | | | | | | | - Charles Yarish
- Department of Ecology & Evolutionary Biology, The University of Connecticut, Stamford, CT, United States
| | - Timothy D. Kurt
- Foundation for Food and Agriculture Research, Washington, DC, United States
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Banach JL, Hoek‐van den Hil EF, Fels‐Klerx HJ. Food safety hazards in the European seaweed chain. Compr Rev Food Sci Food Saf 2020; 19:332-364. [DOI: 10.1111/1541-4337.12523] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 09/19/2019] [Accepted: 12/03/2019] [Indexed: 01/09/2023]
Affiliation(s)
- J. L. Banach
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
| | - E. F. Hoek‐van den Hil
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
| | - H. J. Fels‐Klerx
- Wageningen Food Safety ResearchWageningen University and Research Wageningen The Netherlands
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