Functional ingredients from algae for foods and nutraceuticals

754 Pages·2013·10.6 MB·English

by  Herminia Dominguez

Functional ingredients from algae for foods
and nutraceuticals
© Woodhead Publishing Limited, 2013
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© Woodhead Publishing Limited, 2013
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 256
Functional ingredients
from algae for foods and
nutraceuticals
Edited by
Herminia Dom í nguez
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2013
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
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© Woodhead Publishing Limited, 2013
Contents
Contributor contact details ..................................................................... xiii
Woodhead Publishing Series in Food Science,
Technology and Nutrition ........................................................................ xix
Preface ................................................................................................... xxvii
1 Algae as a source of biologically active ingredients for the
formulation of functional foods and nutraceuticals .......................... 1
H. Dom í nguez, University of Vigo, Spain
1.1 Introduction ........................................................................ 1
1.2 Algae ................................................................................... 2
1.3 Functional foods and nutraceuticals .................................... 5
1.4 Algae as a potential raw material for
bioactive ingredients ............................................................ 13
1.5 Conclusions ......................................................................... 14
1.6 References ........................................................................... 15
Part I Structure and occurrence of the major algal components ......... 21
2 Chemical structures of algal polysaccharides .................................. 23
A. I. Usov and N. D. Zelinsky, Institute of Organic Chemistry,
Russian Academy of Sciences, Russian Federation
2.1 Introduction ........................................................................ 23
2.2 Polysaccharides of the red algae (Rhodophyta) ................... 25
2.3 Polysaccharides of the brown algae (Phaeophyceae). ........... 37
2.4 Polysaccharides of the green algae (Chlorophyta) ............... 49
2.5 Polysaccharides of several microalgae ................................. 52
2.6 Conclusions and future trends ............................................. 55
2.7 References ........................................................................... 56
© Woodhead Publishing Limited, 2013
vi Contents
3 Algal lipids, fatty acids and sterols .................................................. 87
P. Kumari, M. Kumar, C. R. K. Reddy and B. Jha, CSIR-Central
Salt and Marine Chemicals Research Institute, India
3.1 Introduction ........................................................................ 87
3.2 Structure and occurrence of algal lipids .............................. 88
3.3 Structure and occurrence of algal fatty acids, oxylipins
and sterols ........................................................................... 93
3.4 Recent advances in algal lipid methodology and
lipidomics ............................................................................ 103
3.5 Seasonal variations .............................................................. 109
3.6 Environmental variations .................................................... 110
3.7 Nutritional implications ...................................................... 116
3.8 Conclusions and future trends ............................................. 118
3.9 Sources of further information and advice .......................... 118
3.10 References ........................................................................... 118
3.11 Appendix: acronyms ............................................................ 132
4 Algal proteins, peptides and amino acids ......................................... 135
E. Conde, E. M. Balboa, M. Parada and E. Falqu é ,
University of Vigo, Spain
4.1 Introduction ........................................................................ 135
4.2 Isolation strategies ............................................................... 136
4.3 Analysis and quantitation ................................................... 137
4.4 Macroalgae ......................................................................... 142
4.5 Microalgae .......................................................................... 161
4.6 Conclusions and future trends ............................................. 169
4.7 References ........................................................................... 169
5 Phlorotannins ................................................................................. 181
I. P. Singh and J. Sidana, National Institute of Pharmaceutical
Education and Research (NIPER), India
5.1 Introduction ........................................................................ 181
5.2 Structure and classifi cation .................................................. 182
5.3 Detection and quantitation ................................................. 185
5.4 Seasonal and environmental variations of phlorotannins .... 187
5.5 Isolation strategies ............................................................... 188
5.6 Structure elucidation ........................................................... 190
5.7 Pharmacological activities ................................................... 196
5.8 Conclusions and future trends ............................................. 199
5.9 References ........................................................................... 200
6 Pigments and minor compounds in algae ......................................... 205
S. Kraan, Ocean Harvest Technology, Ireland
6.1 Introduction ........................................................................ 205
6.2 Nutritional elements in macroalgae ..................................... 208
6.3 Pigments in macroalgae ....................................................... 209
© Woodhead Publishing Limited, 2013
Contents vii
6.4 Minerals and trace elements ................................................ 217
6.5 Vitamins .............................................................................. 227
6.6 Factors infl uencing vitamin content of seaweed .................. 235
6.7 Conclusions and future trends ............................................. 238
6.8 References ........................................................................... 239
Part II Biological properties of algae and algal components ............... 253
7 Antioxidant properties of algal components and fractions ................ 255
J. Mancini-Filho, University of S ã o Paulo, Brazil, A. Vidal-Novoa,
University of Havana, Cuba and A. M. O. Silva, University of
S ã o Paulo, Brazil
7.1 Introduction ........................................................................ 255
7.2 Determining antioxidant activity ......................................... 258
7.3 Defi ning antioxidant behaviour through animal models ...... 263
7.4 Mechanisms of action ......................................................... 269
7.5 Potential applications of active biological compounds
from marine algae ............................................................... 275
7.6 Conclusions and future trends ............................................. 279
7.7 References ........................................................................... 279
8 Antimicrobial activity of compounds isolated from algae ................. 287
N. Abu-Ghannam and G. Rajauria, College of Sciences and Health,
Dublin Institute of Technology, Ireland
8.1 Introduction ........................................................................ 287
8.2 Factors affecting the effi cacy of antimicrobial compounds
extracted from seaweeds ...................................................... 290
8.3 Antimicrobial susceptibility testing ..................................... 294
8.4 Effi cacy of hydrophilic and lipophilic extracts on bacteria
associated with food safety and quality ............................... 295
8.5 Screening and purifi cation of antimicrobial crude
seaweed extracts using thin layer chromatography
(TLC)-bioautography .......................................................... 301
8.6 Conclusions ......................................................................... 303
8.7 References ........................................................................... 303
9 Anticancer agents derived from marine algae. .................................. 307
N. Sithranga Boopathy and K. Kathiresan, Annamalai University,
India
9.1 Introduction ........................................................................ 307
9.2 Anticancer potential of marine algae .................................. 308
9.3 Mechanisms of anticancer activity ...................................... 323
9.4 Conclusions ......................................................................... 328
9.5 Acknowledgements ............................................................. 329
9.6 References ........................................................................... 329
© Woodhead Publishing Limited, 2013
viii Contents
10 Anti-infl ammatory properties of algae ............................................ 338
M. J. Abad, Department of Pharmacology, Faculty of Pharmacy,
University Complutense, Madrid, Spain
10.1 Introduction: infl ammation mediators and the need
for new anti-infl ammatory agents ........................................ 338
10.2 Anti-infl ammatory properties of polysaccharides ................ 343
10.3 Anti-infl ammatory properties of polyphenols, tannins,
peptides and related compounds ......................................... 348
10.4 Anti-infl ammatory properties of terpenes, steroids and
other compounds ................................................................ 354
10.5 Potential applications of algae in anti-infl ammatory
nutraceuticals ...................................................................... 360
10.6 Conclusions and future trends ............................................. 361
10.7 Acknowledgement ............................................................... 361
10.8 References ........................................................................... 361
10.9 Appendix: abbreviations ...................................................... 367
11 Algae and cardiovascular health ...................................................... 369
F. J. S á nchez-Muniz, Universidad Complutense de Madrid, Spain,
A. Bocanegra de Juana, Universidad de Alcal á de Henares, Spain
and S. Bastida and J. Bened í , Universidad Complutense de
Madrid, Spain
11.1 Introduction ........................................................................ 369
11.2 Major dietary factors affecting coronary heart disease
(CHD) risk .......................................................................... 372
11.3 Effects of seaweeds and algal compounds on cholesterol
metabolism, lipoprotein levels and thrombosis .................... 379
11.4 Effect of algae and algal compounds on blood pressure ...... 394
11.5 Antioxidant properties of seaweeds and algal
components ......................................................................... 395
11.6 Interactions of seaweeds and drugs ..................................... 400
11.7 Conclusions ......................................................................... 401
11.8 Acknowledgements ............................................................. 402
11.9 References ........................................................................... 402
11.10 Appendix: abbreviations ...................................................... 414
12 Gastric and hepatic protective effects of algal components .............. 416
H. R. B. Raghavendran, University of Malaya, Malaysia,
A. Sathivel, MAHSA University College, Malaysia and S. Rekha,
Daejeon Oriental Hospital, Daejeon University, Republic of Korea
12.1 Introduction ........................................................................ 416
12.2 Algae constituents and hepatic lipid metabolism ................. 419
12.3 The benefi ts of brown alga and its components in
liver diseases ........................................................................ 421
© Woodhead Publishing Limited, 2013
Contents ix
12.4 The hepatoprotective role of green and red algae ................ 425
12.5 The role of algae in the hepatic cytochrome system and
hepatic stellate cells ............................................................. 431
12.6 Fucoxanthin, a unique carotenoid of brown algae .............. 432
12.7 Algae and gastroprotection ................................................. 436
12.8 The gastroprotective role of green and red algae ................. 438
12.9 Brown algae’s unique component fucoidan in
gastroprotection .................................................................. 443
12.10 The gastroprotective role of alginate in pre-clinical and
clinical trials ........................................................................ 446
12.11 Conclusion .......................................................................... 447
12.12 References ........................................................................... 447
13 Anti-obesity and anti-diabetic activities of algae ............................. 453
H. Maeda, Hirosaki University, Japan
13.1 Introduction ........................................................................ 453
13.2 Anti-obesity and anti-diabetic effects of algal lipid
components ......................................................................... 455
13.3 Anti-obesity effect of fucoxanthin ....................................... 458
13.4 Anti-diabetic effect of fucoxanthin ...................................... 462
13.5 Fucoxanthin absorption, safety and storage stability ........... 466
13.6 Conclusions and future trends ............................................. 467
13.7 References ........................................................................... 467
13.8 Appendix: abbreviations ...................................................... 471
Part III Extraction of bioactive components from algae ..................... 473
14 Conventional and alternative technologies for the extraction of
algal polysaccharides ...................................................................... 475
G. Hern á ndez-Carmona, Instituto Polit é cnico Nacional, M é xico,
Y. Freile-Pelegr í n, CINVESTAV-IPN, Unidad M é rida, M é xico and
E. Hern á ndez-Garibay, Centro Regional de Investigaci ó n Pesquera
de Ensenada, INAPESCA, M é xico
14.1 Introduction ........................................................................ 475
14.2 Alginates ............................................................................. 477
14.3 Conventional alginate extraction methods ........................... 480
14.4 Agar .................................................................................... 486
14.5 Conventional agar extraction methods ................................ 491
14.6 Carrageenan ........................................................................ 495
14.7 Conventional carrageenan extraction methods .................... 504
14.8 Conclusions ......................................................................... 509
14.9 References ........................................................................... 509
© Woodhead Publishing Limited, 2013