Arsenic removal from the popular edible seaweed Sargassum fusiforme by sequential processing involving hot water, citric acid, and fermentation

Rehashing Our Insight of Seaweeds as a Potential Source of Foods, Nutraceuticals, and Pharmaceuticals

In a few Southeast Asian nations, seaweeds have been a staple of the cuisine since prehistoric times. Seaweeds are currently becoming more and more popular around the world due to their superior nutritional value and medicinal properties. This is because of rising seaweed production on a global scale and substantial research on their composition and bioactivities over the past 20 years. By reviewing several articles in the literature, this review aimed to provide comprehensive information about the primary and secondary metabolites and various classes of bioactive compounds, such as polysaccharides, polyphenols, proteins, and essential fatty acids, along with their bioactivities, in a single article. This review also highlights the potential of seaweeds in the development of nutraceuticals, with a particular focus on their ability to enhance human health and overall well-being. In addition, we discuss the challenges and potential opportunities associated with the advancement of pharmaceuticals and nutraceuticals derived from seaweeds, as well as their incorporation into different industrial sectors. Furthermore, we find that many bioactive constituents found in seaweeds have demonstrated potential in terms of different therapeutic attributes, including antioxidative, anti-inflammatory, anticancer, and other properties. In conclusion, seaweed-based bioactive compounds have a huge potential to play an important role in the food, nutraceutical, and pharmaceutical sectors. However, future research should pay more attention to developing efficient techniques for the extraction and purification of compounds as well as their toxicity analysis, clinical efficacy, mode of action, and interactions with regular diets.

An analysis of arsenic concentrations associated with sargassum influx events in Barbados

Tropical Atlantic blooms of pelagic Sargassum spp. present major socioeconomic and ecological challenges for Caribbean and West African nations. Valorisation of sargassum provides an opportunity to ameliorate some of the damage to national economies; however, the active uptake of arsenic by pelagic sargassum creates significant barriers to its use. When defining valorisation pathways, it is important to understand arsenic speciation in pelagic sargassum, given the different levels of toxicity associated with different arsenic species. In this study, we assess the temporal variability of total arsenic and inorganic arsenic in pelagic sargassum arriving in Barbados; and test whether arsenic concentrations are linked to oceanic sub-origins. Results indicate that inorganic arsenic, the most toxic form, represents a consistent and substantial percentage of the total arsenic present in pelagic sargassum, and that variability in arsenic concentration does not appear to be driven by sample months, years or oceanic sub-origins/transport pathways.

Seaweeds in Food: Current Trends

Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture.

Evaluation of the effect of Lactiplantibacillus pentosus SN001 fermentation on arsenic accumulation and antihypertensive effect of Sargassum horneri in vivo

Sargassum horneri contains water-soluble polysaccharides, which have antihypertensive effects, and arsenic, which is harmful to the human body. Boiling and other treatments are effective in removing arsenic; however, water-soluble polysaccharides are lost during processing. Therefore, a method to remove arsenic and further increase its antihypertensive effect is required. To this end, we investigated fermentation with Lactiplantibacillus pentosus SN001 in this study. Boiled and fermented S. horneri were administered to spontaneously hypertensive rats (SHR), and blood pressure and arsenic accumulation in organs were observed to simultaneously examine the effects of fermentation on hypertension and arsenic accumulation. The ACE (angiotensin-converting enzyme) inhibition rate, an indicator of antihypertensive effects, showed a maximum at 4 days of fermentation. Consecutive dosing studies using S. horneri, boiled S. horneri, and fermented boiled S. horneri in SHR were conducted. Although the boiled group showed high blood pressure values, the fermented boiled group showed lower blood pressure values than the boiled cohort. The amount of arsenic accumulated in the liver, kidney, and spleen of rats was significantly lower in the boiled and fermented boiled groups than that in the S. horneri group. This confirmed the arsenic removal effect of boiling pretreatment and the in vivo safety of fermented boiled S. horneri. These results suggest that fermentation of arsenic-free S. horneri with L. pentosus SN001 can enhance its antihypertensive effect in vivo. This is the first study to simultaneously examine the antihypertensive effect of fermentation of S. horneri and its effect on the arsenic accumulation in vivo.

Fucoidan isolated from fermented Sargassum fusiforme suppresses oxidative stress through stimulating the expression of superoxidase dismutase and catalase by regulating Nrf2 signaling pathway

In this study, a fucoidan (SFF-PS-F5) with a molecular weight of 213.33 kDa was isolated from fermented Sargassum fusiforme and the antioxidant activity of SFF-PS-F5 was investigated in vitro in Vero cells and in vivo in zebrafish. SFF-PS-F5 contains 91.68% of fucoidan (72.06% of carbohydrate and 19.62% of sulfate content). SFF-PS-F5 protected hydrogen peroxide (H2O2)-stimulated Vero cells damage by suppressing apoptosis via scavenging intracellular reactive oxygen species (ROS) by up-regulating the intracellular antioxidants. Further results indicated that these actions worked by elevating Nrf2 levels. The in vivo test results displayed that SFF-PS-F5 improved the survival rate by attenuating cell death via suppressing lipid peroxidation by scavenging ROS in H2O2-stimulated zebrafish. These results indicated that SFF-PS-F5 isolated from S. fusiforme possesses potent in vitro and in vivo antioxidant effects and it is a potential ingredient in pharmaceutical, nutraceutical, and cosmeceutical industries.