1
|
Ummat V, Sivagnanam SP, Rai DK, O'Donnell C, Conway GE, Heffernan SM, Fitzpatrick S, Lyons H, Curtin J, Tiwari BK. Conventional extraction of fucoidan from Irish brown seaweed Fucus vesiculosus followed by ultrasound-assisted depolymerization. Sci Rep 2024; 14:6214. [PMID: 38486008 PMCID: PMC10940655 DOI: 10.1038/s41598-024-55225-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 02/21/2024] [Indexed: 03/18/2024] Open
Abstract
Fucoidan has attracted considerable attention from scientists and pharmaceutical companies due to its antioxidant, anticoagulant, anti-inflammatory, anti-tumor, and health-enhancing properties. However, the extraction of fucoidan from seaweeds often involves the use of harsh chemicals, which necessitates the search for alternative solvents. Additionally, the high viscosity and low cell permeability of high molecular weight (Mw) fucoidan can limit its effectiveness in drug action, while lower Mw fractions exhibit increased biological activity and are also utilized as dietary supplements. The study aimed to (1) extract fucoidan from the seaweed Fucus vesiculosus (FV) using an environmentally friendly solvent and compare it with the most commonly used extraction solvent, hydrochloric acid, and (2) assess the impact of ultrasound-assisted depolymerization on reducing the molecular weight of the fucoidan extracts and examine the cytotoxic effect of different molecular weight fractions. The findings indicated that the green depolymerization solvent, in conjunction with a brief ultrasound treatment, effectively reduced the molecular weight. Moreover, a significant decrease in cell viability was observed in selected samples, indicating potential anticancer properties. As a result, ultrasound was determined to be an effective method for depolymerizing crude fucoidan from Fucus Vesiculosus seaweed.
Collapse
Affiliation(s)
- Viruja Ummat
- Teagasc Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland.
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
- BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Belfield, Dublin 4, Ireland.
| | | | - Dilip K Rai
- Teagasc Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland
| | - Colm O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Gillian E Conway
- In Vitro Toxicology Group, Institute of Life Science, College of Medicine, Swansea University, Swansea, Wales, SA3 5AU, UK
| | - Shane M Heffernan
- Applied Sports Science Technology and Medicine Research Centre (A-STEM), Faculty of Science and Engineering, Swansea University, Swansea, Wales, SA3 5AU, UK
| | | | - Henry Lyons
- Nutramara Ltd., Beechgrove House Strand Street, Tralee, Ireland
| | - James Curtin
- School of Food Science and Environmental Health, College of Science and Health, Technological University Dublin, Dublin, D07 ADY7, Ireland
| | | |
Collapse
|
2
|
Periaswamy Sivagnanam S, Alaydi H, Cabral EM, Poojary MM, Karuppusamy S, Tiwari BK. Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum. Food Chem 2024; 433:137259. [PMID: 37672947 DOI: 10.1016/j.foodchem.2023.137259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/30/2023] [Accepted: 08/22/2023] [Indexed: 09/08/2023]
Abstract
This study investigated the multiproduct (fucoidans, β-glucans, proteins, carotenoids, fatty acids, amino acids and polyphenols) valorization of the invasive macroalgae Ascophyllum nodosum within a green biorefinery concept using ultrasound (US), microwave (MW) treatment followed by supercritical CO2 (SC-CO2) with co-solvent and enzymatic extraction. Water and 50% aqueous ethanol were used as green extraction solvents. The extraction methods using 50% ethanol as extraction solvent improved the yields of phenolic compounds and glucan and enhanced in vitro antioxidant activity. The characterization of SC-CO2 extracts revealed that pretreatment with US and MW improved the 2-fold yield of carotenoids, total phenolics and fatty acids. However, US/MW pretreatment and enzymatic extraction did not improve the yields of proteins and free amino acids. Overall, using concurrent green US/MW-assisted extraction methods enhanced the yields of the bioactive compounds in a short duration and provided extracts with a better antioxidant capacity in the field of food applications.
Collapse
Affiliation(s)
- Saravana Periaswamy Sivagnanam
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Ireland; School of Chemical and Bio Pharmaceutical Sciences, Technological University Dublin, Ireland; Department of Biological Sciences, Munster Technological University, Bishopstown, Cork T12P928, Ireland.
| | - Hadil Alaydi
- Department of Applied Science, Technological University of Shannon: Midlands and Midwest, Moylish, Co Limerick, Ireland
| | - Eduarda M Cabral
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Ireland
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Shanmugapriya Karuppusamy
- School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Ireland.
| |
Collapse
|
3
|
Ummat V, Sivagnanam SP, Rameshkumar S, Pednekar M, Fitzpatrick S, Rai DK, Padamati RB, O'Donnell C, Tiwari BK. Sequential extraction of fucoidan, laminarin, mannitol, alginate and protein from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus. Int J Biol Macromol 2024; 256:128195. [PMID: 38008143 DOI: 10.1016/j.ijbiomac.2023.128195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 11/28/2023]
Abstract
The study involves development of a green biorefinery process for obtaining fucoidan, laminarin, mannitol, alginate and protein from dry and fresh Fucus vesiculosus and Ascophyllum nodosum using hydrochloric acid and a green extraction solvent. After the extraction of fucoidan which was the targeted biomolecule, an extract and by-product (residual biomass) were obtained. The extract was passed through an ultrafiltration membrane, where fucoidan was obtained in the ultrafiltration retentate while ultrafiltration permeate was analysed for laminarin and mannitol. The residual biomass was used for obtaining alginate using ultrasound (20 kHz, 64 % amplitude and 32 min, optimum parameters for alginate extraction based on our previous study). All the samples, showed good results for alginate, laminarin and mannitol, indicating that the by-products can be utilised using this green extraction process. The comparison of both dry and fresh seaweed is relevant from an industry perspective, as fresh seaweed can directly be used for extraction, avoiding drying which adds significantly to the cost of the process. Life cycle impact assessment of the complete seaweed value chain has been carried out to identify the energy demand and key environmental hotspots. This biorefinery process can be used by industry to improve their processes and utilise the by-products generated efficiently.
Collapse
Affiliation(s)
- Viruja Ummat
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland; Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Saravana Periaswamy Sivagnanam
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland; School of Chemical and BioPharmaceutical Sciences, Technological University Dublin, Dublin 24, Ireland
| | - Saranya Rameshkumar
- BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Belfield, Dublin 4, Ireland; CRANN, School of Chemistry, Trinity College Dublin, Dublin 2, Ireland
| | - Mukesh Pednekar
- School of Physics, CRANN, Trinity College Dublin, Dublin 2, Ireland
| | | | - Dilip K Rai
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Ramesh Babu Padamati
- BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Belfield, Dublin 4, Ireland; CRANN, School of Chemistry, Trinity College Dublin, Dublin 2, Ireland
| | - Colm O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Brijesh Kumar Tiwari
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Belfield, Dublin 4, Ireland
| |
Collapse
|
4
|
Cabral EM, Mondala JRM, Oliveira M, Przyborska J, Fitzpatrick S, Rai DK, Sivagnanam SP, Garcia-Vaquero M, O'Shea D, Devereux M, Tiwari BK, Curtin J. Influence of molecular weight fractionation on the antimicrobial and anticancer properties of a fucoidan rich-extract from the macroalgae Fucus vesiculosus. Int J Biol Macromol 2021; 186:994-1002. [PMID: 34216667 DOI: 10.1016/j.ijbiomac.2021.06.182] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 06/17/2021] [Accepted: 06/26/2021] [Indexed: 11/22/2022]
Abstract
The objective of this study was to investigate the antimicrobial and anticancer properties of a fucoidan extract and subsequent fractions isolated from the macroalgae Fucus vesiculosus. The fractions obtained (>300 kDa, <300 kDa, <100 kDa, <50 kDa and <10 kDa) could inhibit the growth of B. subtilis, E. coli, L. innocua and P. fluorescens when assayed at concentrations between 12,500 and 25,000 ppm. The bacterial growth was monitored by optical density (OD) measurements (600 nm, 24 h) at 30 °C or 37 °C, depending upon on the strain used. The extracted fractions were also tested for cytotoxicity against brain glioblastoma cancer cells using the Alamar Blue assay for 24 h, 48 h and 6 days. The >300 kDa fraction presented the lowest IC50 values (0.052% - 24 h; 0.032% - 6 days). The potential bioactivity of fucoidan as an antimicrobial and anticancer agent was demonstrated in this study. Hence, the related mechanisms of action should be explored in a near future.
Collapse
Affiliation(s)
| | - Julie Rose Mae Mondala
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin, City Campus, Dublin, Ireland.
| | - Márcia Oliveira
- Department of Food Hygiene and Technology, Institute of Food Science and Technology, University of León, León, Spain.
| | - Joanna Przyborska
- Shannon Applied Biotechnology Centre, Munster Technological University, Tralee, Co. Kerry, Ireland.
| | | | - Dilip K Rai
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
| | | | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland.
| | - Denis O'Shea
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin, City Campus, Dublin, Ireland.
| | - Michael Devereux
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin, City Campus, Dublin, Ireland.
| | | | - James Curtin
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin, City Campus, Dublin, Ireland.
| |
Collapse
|
5
|
Ummat V, Sivagnanam SP, Rajauria G, O'Donnell C, Tiwari BK. Advances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
6
|
Zhao M, Garcia-Vaquero M, Przyborska J, Sivagnanam SP, Tiwari B. The development of analytical methods for the purity determination of fucoidan extracted from brown seaweed species. Int J Biol Macromol 2021; 173:90-98. [PMID: 33460655 DOI: 10.1016/j.ijbiomac.2021.01.083] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 01/06/2021] [Accepted: 01/13/2021] [Indexed: 12/25/2022]
Abstract
To determine the purity of extracted fucoidan from brown seaweeds, analytical methods were developed, including spectroscopy (i.e., Attenuate total reflectance (ATR) - Fourier-transform infrared (FT-IR) and Raman) combined with chemometrics; and the results were compared with those of high performance liquid chromatography (HPLC) and other two chemistry methods (i.e., fucoidan estimation based on fucose content and a cationic dye method based on sulphated polysaccharide estimation). Quantitative models (i.e., partial least squares regression (PLSR)) were developed and cross-validated using FT-IR spectroscopic methods (R2CV ~ 0.998, RMSECV ~1.7%). The models were also validated using other four commercial fucoidan products. On the other hand, the same commercial samples were used to validate the two chemistry methods and the HPLC method. Estimation results of these analytical methods were discussed based on the potential of these analytical methods for fucoidan purity determination. The results demonstrated FT-IR spectroscopy with chemometrics potentially could be used for non-destructive and real time determination.
Collapse
Affiliation(s)
- Ming Zhao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Joanna Przyborska
- Shannon Applied Biotechnology Centre, Institute of Technology Tralee, Tralee, Co. Kerry, Ireland
| | | | - Brijesh Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| |
Collapse
|
7
|
Ho TC, Kiddane AT, Sivagnanam SP, Park JS, Cho YJ, Getachew AT, Nguyen TTT, Kim GD, Chun BS. Green extraction of polyphenolic-polysaccharide conjugates from Pseuderanthemum palatiferum (Nees) Radlk.: Chemical profile and anticoagulant activity. Int J Biol Macromol 2020; 157:484-493. [PMID: 32325075 DOI: 10.1016/j.ijbiomac.2020.04.113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 04/02/2020] [Accepted: 04/16/2020] [Indexed: 01/11/2023]
Abstract
In this study, pressurized liquid extraction (PLE) of polyphenolic-polysaccharide (PP) from Pseuderanthemum palatiferum (Nees) Radlk. leaves was carried out and compared with a conventional technique using 0.1 M sodium hydroxide. The extracts were purified according to the method reported previously to obtain PP conjugates which were further studied about chemical profiles and anticoagulant activity. Fourier-transform infrared spectroscopy (FTIR), UV-Vis, nuclear magnetic resonance (NMR), gel permeation chromatography (GPC), and spectrophotometry analysis were used to characterize the selected PP conjugates. The results showed that PP conjugates comprised of carbohydrate, phenolic, and protein constituents with the yield ranged from 2.76% to 14.34%. Seven mono sugars containing in all conjugates were determined using high-performance liquid chromatography (HPLC), namely, arabinose, fucose, galactose, glucose, mannose, rhamnose, and xylose. PP conjugates obtained from PLE at 150 °C (PP-PLE5) exhibited better anticoagulant activity than those found at 200 °C and comparable to that of the conventional technique. On gel permeation chromatography, PP-PLE5 showed a broad molecular mass from 6 to 642 kDa. From the obtained results, PLE can be used as a green effective technique for the recovery of PP conjugate from P. palatiferum leaves.
Collapse
Affiliation(s)
- Truc Cong Ho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea; University of Cuu Long, 1A Highway, Long Ho District, Vinh Long 85000, Viet Nam
| | - Anley Teferra Kiddane
- Department of Microbiology, Pukyong National University, Busan 48513, Republic of Korea
| | | | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Yeon-Jin Cho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | | | | | - Gun-Do Kim
- Department of Microbiology, Pukyong National University, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea.
| |
Collapse
|
8
|
Nkurunziza D, Pendleton P, Sivagnanam SP, Park JS, Chun BS. Subcritical water enhances hydrolytic conversions of isoflavones and recovery of phenolic antioxidants from soybean byproducts (okara). J IND ENG CHEM 2019. [DOI: 10.1016/j.jiec.2019.08.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
9
|
Wen L, Zhang Z, Sun DW, Sivagnanam SP, Tiwari BK. Combination of emerging technologies for the extraction of bioactive compounds. Crit Rev Food Sci Nutr 2019; 60:1826-1841. [DOI: 10.1080/10408398.2019.1602823] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Le Wen
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | | | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| |
Collapse
|
10
|
Sivagnanam SP, Yin S, Choi JH, Park YB, Woo HC, Chun BS. Biological Properties of Fucoxanthin in Oil Recovered from Two Brown Seaweeds Using Supercritical CO2 Extraction. Mar Drugs 2015; 13:3422-42. [PMID: 26035021 PMCID: PMC4483637 DOI: 10.3390/md13063422] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 05/19/2015] [Accepted: 05/21/2015] [Indexed: 12/01/2022] Open
Abstract
The bioactive materials in brown seaweeds hold great interest for developing new drugs and healthy foods. The oil content in brown seaweeds (Saccharina japonica and Sargassum horneri) was extracted by using environmentally friendly supercritical CO2 (SC-CO2) with ethanol as a co-solvent in a semi-batch flow extraction process and compared the results with a conventional extraction process using hexane, ethanol, and acetone mixed with methanol (1:1, v/v). The SC-CO2 method was used at a temperature of 45 °C and pressure of 250 bar. The flow rate of CO2 (27 g/min) was constant for the entire extraction period of 2 h. The obtained oil from the brown seaweeds was analyzed to determine their valuable compounds such as fatty acids, phenolic compounds, fucoxanthin and biological properties including antioxidant, antimicrobial, and antihypertension effects. The amounts of fucoxanthin extracted from the SC-CO2 oils of S. japonica and S. horneri were 0.41 ± 0.05 and 0.77 ± 0.07 mg/g, respectively. High antihypertensive activity was detected when using mixed acetone and methanol, whereas the phenolic content and antioxidant property were higher in the oil extracted by SC-CO2. The acetone-methanol mix extracts exhibited better antimicrobial activities than those obtained by other means. Thus, the SC-CO2 extraction process appears to be a good method for obtaining valuable compounds from both brown seaweeds, and showed stronger biological activity than that obtained by the conventional extraction process.
Collapse
Affiliation(s)
| | - Shipeng Yin
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 608-737, Korea.
| | - Jae Hyung Choi
- Department of Chemical Engineering, Pukyong National University, 365 Sinseon-ro, 599-1 Daeyeon-3dong, Nam-gu, Busan 608-737, Korea.
| | - Yong Beom Park
- Department of Chemical Engineering, Pukyong National University, 365 Sinseon-ro, 599-1 Daeyeon-3dong, Nam-gu, Busan 608-737, Korea.
| | - Hee Chul Woo
- Department of Chemical Engineering, Pukyong National University, 365 Sinseon-ro, 599-1 Daeyeon-3dong, Nam-gu, Busan 608-737, Korea.
| | - Byung Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 608-737, Korea.
| |
Collapse
|