Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata

This study reports on the nutritional quality of protein-polysaccharide extracts obtained from the green seaweed Ulva lacinulata, through a previously optimized method, evaluating the impact of their distinct composition and structure. Protein solubility was strongly influenced by protein-polysaccha...

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Detalles Bibliográficos
Autores: Molina Gilarranz, Irene, Cebrián Lloret, Vera, Recio, Isidra, Martínez Sanz, Marta
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/390766
Acceso en línea:http://hdl.handle.net/10261/390766
Access Level:acceso abierto
Palabra clave:Algae
Alternative proteins
Infogest
DIAAS
Digestion
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spelling Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulataMolina Gilarranz, IreneCebrián Lloret, VeraRecio, IsidraMartínez Sanz, MartaAlgaeAlternative proteinsInfogestDIAASDigestionThis study reports on the nutritional quality of protein-polysaccharide extracts obtained from the green seaweed Ulva lacinulata, through a previously optimized method, evaluating the impact of their distinct composition and structure. Protein solubility was strongly influenced by protein-polysaccharide interactions, being higher in extracts with lower polysaccharide content. This, in turn, had a significant impact on the in vitro protein digestibility. In particular, protein digestibility was found to be higher in those extracts with higher protein content, reaching approximately 62–75 %, hence largely improving the digestibility of the native seaweed (ca. 25 %). The protein nutritional quality in the native seaweed was relatively poor, as suggested by the low Digestible Indispensable Amino Acid Score (DIAAS) (ca. 18 for adults), with histidine being the limiting amino acid. On the other hand, the extracts showed significantly greater DIAAS values, especially in those with lower polysaccharide content (up to 31), with lysine being the limiting amino acid. These findings provide the basis for the design of seaweed-based protein-rich ingredients with enhanced protein digestibility and nutritional quality, for their implementation in the food industry.This research work was financially supported by the grant TED2021-129711B–I00, funded by MCIN/AEI/10.13039/501100011033 and by the European Union NextGenerationEU/PRTR and the grant PID2022138328OBC22, funded by MCIN/AEI/10.13039/501100011033 and by FEDER/UE. Irene Molina Gilarranz was supported by a predoctoral fellowship funded by the Consejeria de Educación Ciencia y Universidades from the Comunidad de Madrid (PIPF-2023/BIO-30193). Graphical abstract was created with BioRender.com.Peer reviewedElsevierAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionComunidad de MadridConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/390766reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#PIPF-2023/BIO-30193info:eu-repo/grantAgreement/AEI//TED2021-129711B-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-138328OB-C22The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodres.2024.115646Corrigendum to “Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata” [Food Res. Int. (201) (2025) 115646] Food Research International, Volume 204, March 2025, Pages 115938 Irene Molina-Gilarranz, Vera Cebrián-Lloret, Isidra Recio, Marta Martínez-Sanzhttps://doi.org/10.1016/j.foodres.2024.115646Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3907662026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
title Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
spellingShingle Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
Molina Gilarranz, Irene
Algae
Alternative proteins
Infogest
DIAAS
Digestion
title_short Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
title_full Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
title_fullStr Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
title_full_unstemmed Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
title_sort Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
dc.creator.none.fl_str_mv Molina Gilarranz, Irene
Cebrián Lloret, Vera
Recio, Isidra
Martínez Sanz, Marta
author Molina Gilarranz, Irene
author_facet Molina Gilarranz, Irene
Cebrián Lloret, Vera
Recio, Isidra
Martínez Sanz, Marta
author_role author
author2 Cebrián Lloret, Vera
Recio, Isidra
Martínez Sanz, Marta
author2_role author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Comunidad de Madrid
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Algae
Alternative proteins
Infogest
DIAAS
Digestion
topic Algae
Alternative proteins
Infogest
DIAAS
Digestion
description This study reports on the nutritional quality of protein-polysaccharide extracts obtained from the green seaweed Ulva lacinulata, through a previously optimized method, evaluating the impact of their distinct composition and structure. Protein solubility was strongly influenced by protein-polysaccharide interactions, being higher in extracts with lower polysaccharide content. This, in turn, had a significant impact on the in vitro protein digestibility. In particular, protein digestibility was found to be higher in those extracts with higher protein content, reaching approximately 62–75 %, hence largely improving the digestibility of the native seaweed (ca. 25 %). The protein nutritional quality in the native seaweed was relatively poor, as suggested by the low Digestible Indispensable Amino Acid Score (DIAAS) (ca. 18 for adults), with histidine being the limiting amino acid. On the other hand, the extracts showed significantly greater DIAAS values, especially in those with lower polysaccharide content (up to 31), with lysine being the limiting amino acid. These findings provide the basis for the design of seaweed-based protein-rich ingredients with enhanced protein digestibility and nutritional quality, for their implementation in the food industry.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/390766
url http://hdl.handle.net/10261/390766
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
PIPF-2023/BIO-30193
info:eu-repo/grantAgreement/AEI//TED2021-129711B-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-138328OB-C22
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodres.2024.115646
Corrigendum to “Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata” [Food Res. Int. (201) (2025) 115646] Food Research International, Volume 204, March 2025, Pages 115938 Irene Molina-Gilarranz, Vera Cebrián-Lloret, Isidra Recio, Marta Martínez-Sanz
https://doi.org/10.1016/j.foodres.2024.115646
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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