Polysaccharides from the brown seaweed Padina tetrastromatica: Characterization of a sulfated fucan

Abstract Sulfated fucans, the complex polysaccharides from brown seaweeds, possess various biological activities. To understand the structure activity relationship of sulfated fucans, we have investigated the structural features of one such polymer from Padina tetrastromatica using standard methods of carbohydrate structural analysis. We report a novel structural motif for this polymer. The average structure of this macromolecule that has a molecular mass of 25 kDa differs from the previous models in three respects. First, the core region of this macromolecule is composed primarily of -(1 2)- and -(1 3)-linked fucopyranosyl residues. Sulfate groups, when present are located at position 4 and 2 of fucosyl residues. Secondly, fucose and xylose is attached to this polymer to form branch points, one for every two residues within the chain. Finally, this macromolecule contained smaller amount of sulfate (0.21 mol of sulfate per mol of deoxyhexose).

Sulfated polysaccharides from Laminaria angustata: Structural features and in vitro antiviral activities

Abstract Sulfated polysaccharides potently inhibit the infectivity of herpes simplex virus (HSV) in cultured cells. In this study, we have analyzed sulfated xylogalactofucan and alginic acid containing fractions generated from Laminaria angustata, a marine alga. The xylogalactofucan that has apparent molecular mass of 56 5 kDa and unusually low sulfate content contains, inter alia, 1,3-, 1,4- and 1,2-linked fucopyranosyl residues. The algin (molecular mass: 32 5 kDa) contains gulo- (55.5%) and mannuronic (44.5%) acid residues. Introduction of sulfate groups enhanced the macromolecules capability to inhibit the infection of cells by HSV-1. The 50% inhibitory concentration (IC50) values of these macromolecules against HSV-1 were in the range of 0.225 g ml1 and they lacked cytotoxicity at concentrations up to 1000 g ml1. The sulfate content appeared to be an important hallmark of anti-HSV-1 activity. Our results suggest the feasibility of inhibiting HSV attachment to cells by direct interaction of polysaccharides with viral particles.

Mineral content of edible marine seaweeds Abstract

Mineral content was determined in several brown (Fucus vesiculosus, Laminaria digitata, Undaria pinnatifida) and red (Chondrus crispus, Porphyra tenera) edible marine sea vegetables. Seaweeds contained high proportions of ash (21.1 39.3%) and sulphate (1.35.9%). In brown algae, ash content (30.139.3%) was higher than in red algae (20.621.1%). Atomic absorption spectrophotometry of the ashes indicated that marine seaweeds contained higher amounts of both macrominerals (8.08317,875 mg/100g; Na, K, Ca, Mg) and trace elements (5.1 15.2 mg/100 g; Fe, Zn, Mn, Cu), than those reported for edible land plants. Edible brown and red seaweeds could be used as a food supplement to help meet the recommended daily intake of some essential minerals and trace elements.

Nutritional value of proteins from edible seaweed Palmaria palmata (dulse) Abstract Palmaria palmata (Dulse) is a red seaweed that may be a potential protein source in the human diet. Its protein content, amino acid composition, and protein digestibility were studied with algae collected every month over a 1-year period. Significant variations in protein content were observed according to the season: The highest protein content (21.9 3.5%) was found in the winterspring period and the lowest (11.9 2.0%) in the summerearly autumn period. Most of the essential amino acids were present throughout the year. After 6-hour in vitro digestion in a cell dialysis using porcine pepsin and porcine pancreatin, the digestibility of proteins from Palmaria palmata crude powder, represented by dialyzed nitrogen, was estimated at 29.52 1.47%. Relative digestibility was 56%, using casein hydrolysis as 100% reference digestibility. In vitro digestibility of proteins extracted in water was analyzed by sodium dodecylsulfate polyacrylamide gel electrophoresis using either bovine trypsin, bovine chymotrypsin, pronase from Streptomyces griseus, or human intestinal juice. Dulse proteins were hydrolyzed to a limited extent, which confirmed a rather low digestibility. Hydrolysis rate was higher with trypsin and lower with chymotrypsin compared with the two other enzymatic systems, pronase and intestinal juice, respectively. The association of algal powder and protein extract to casein and bovine serum albumin, respectively, produced a significant decrease in the hydrolysis rate of the standard proteins. In conclusion, the digestibility of Palmaria palmata proteins seems to be limited by the algae non-proteic fraction. Nutritional and Digestive Health Benefits of Seaweed

Abstract
Seaweed is a famous delicacy in some parts of the Asia and also a well-known source of important food hydrocolloids, such as agar, alginates, and carrageenan. In addition to the food value of seaweed, several health benefits have also been reported to be present in this valuable food source. It is presumed that the unique features of the marine environment, where the seaweeds are grown, are mainly responsible for most of its properties. Among the functional effects of the seaweed, nutritional and health-related benefits have been widely studied. Compared to the terrestrial plants and animal-based foods, seaweed is rich in some health-promoting molecules and materials such as, dietary fiber, -3 fatty acids, essential amino acids, and vitamins A, B, C, and E. In this chapter, the nutritive value of seaweed and the functional effects of its soluble fiber are discussed with a special reference to the digestive health promotion of human.

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

Abstract The production of rancid flavors and odors due to oxidative stress in foods can lead to a reduction in the sensory attributes, nutritional quality and food safety. Due to consumer demands, interest has been generated in searching plant products for natural green additives. Extracts from macroalgae or seaweeds are rich in polyphenolic compounds which have well documented antioxidant properties. They also have antimicrobial activities against major food spoilage and food pathogenic microorganisms. Thus, possibility of seaweeds being added to foods as a source of antioxidant and antimicrobial is the main focus of this communication. In addition, seaweedsare also rich in dietary minerals specially sodium, potassium, iodine and fibers. Another potential area where the use of seaweed is gaining importance is regarding their addition for improving the textural properties of food products which is also extensively reviewed in this paper.

Methylated, sulphated xylogalactans from the red seaweedCorallina officinalis

Abstract The system of polysaccharides (corallinans) from the calcareous red seaweed Corallina officinalis embodies a group of substituted pD,plgalactans which share many characteristics with other products from the order Cryptonemiales such as a high degree of O-methylation, though it presents some peculiarities as it contains large amounts of xylose and pLgalactose.

Seaweed as a Source of Novel Nutraceuticals: Sulfated Polysaccharides and Peptides

Abstract Seaweeds and seaweed-derived products are underexploited marine bioresources and a source of natural ingredients for functional foods. Nutritional studies onseaweeds indicate that brown and red seaweedspossess a good nutritional quality and could be used as an alternative source of dietary fiber, protein, and minerals. Moreover, bioactive sulfated polysaccharides are the main components of soluble fiber in seaweeds and also bioactive peptides can be prepared from seaweed protein. This chapter gives an overview of the main biological properties of sulfated polysaccharides and peptides from brown and red seaweeds. Recent studies have provided evidence that sulfated polysaccharides from seaweeds can play a vital role in human health and nutrition. Besides, peptides derived from algal protein are most promising as antihypertensive agents. Further research work, especiallyin vivo studies, are needed in order to gain a better knowledge of the relation structurefunction by which bioactive compounds from seaweeds exert their bioactivity.

Studi Ekstraksi Karaginan dari Rumput Laut Eucheuma cottonii (Kajian Jenis Larutan Perendam dan Lama Perendaman)

ABSTRAK

Latar belakang: Eucheuma cottonii adalah salah satu varietas rumput laut penghasil karaginan yang potensial untuk dikembangkan di Indonesia. Metode ekstraksi karaginan yang optimal dari rumput laut varietas Eucheuma cottonii perlu digali, agar impor karaginan dapat dikurangi (karena sampai saat ini 80 % kebutuhan lokal masih impor), pendapatan petani dapat ditingkatkan, dan kalau berlebih dapat diekspor untuk meningkatkan devisa negara. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis larutan perendam dan lama perendaman terhadap kualitas karaginan. Materi: Pelaksanaan percobaan dilakukan dengan menggunakan rancangan acak kelompok dua faktor yang diulang tiga kali. Faktor yang dicobakan adalah jenis larutan perendam (air tawar, air kapur) dan lama perendaman (12, 18 dan 24 jam). Adapun indikator kualitas yang diamati meliputi kadar air, abu, sulfat, CaCO3, rendemen, viskositas, kekuatan gel, dan derajat keputihan. Hasil dan Kesimpulan: Hasil penelitian menunjukkan bahwa jenis larutan perendam dan lama perendaman berpengaruh sangat nyata pada kualitas tepung karaginan. Kualitas tepung karaginan terbaik dihasilkan oleh perendaman dalam air kapur selama 12 jam.

Kata kunci : karaginan, larutan perendam, lama perendaman