Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments

Data will be made available on request.

Detalles Bibliográficos
Autores: Vega Gómez, Laura M., Torrego Moreno, Elena, Cebrián Lloret, Vera, Castanedo, María, Martínez, Juan Carlos, 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:10261/395137
Acceso en línea:http://hdl.handle.net/10261/395137
https://api.elsevier.com/content/abstract/scopus_id/105009467020
Access Level:acceso abierto
Palabra clave:Cell walls
Extraction
Polysaccharides
SAXS
Seaweeds
polysaccharides
cell walls
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spelling Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatmentsVega Gómez, Laura M.Torrego Moreno, ElenaCebrián Lloret, VeraCastanedo, MaríaMartínez, Juan CarlosRecio, IsidraMartínez Sanz, MartaCell wallsExtractionPolysaccharidesSAXSSeaweedspolysaccharidescell wallsData will be made available on request.A sequential protocol combining solvent and mechanical treatments, originally designed for land plants, was adapted to concentrate the cell walls of two edible seaweed species, Ulva lacinulata and Porphyra dioica (Nori). However, complete isolation of the cell walls without altering their natural structure was challenging due to strong interactions between polysaccharides and other components, such as proteins. Instead, the process concentrated the cell walls, resulting in polysaccharide contents of 61–63 %. In Ulva, cellulose was identified as the main structural component, while in Nori, porphyrans constituted the semi-crystalline, microfibrillar backbone, closely resembling cellulose in arrangement. These structural variations affected how the cell walls responded to mechanical (ultrasounds, US) and thermal (steam cooking) treatments, as evidenced by the advanced structural characterisation of the samples, combining Small Angle X-ray Scattering (SAXS) and X-ray diffraction (XRD) with microscopy and monosaccharide analyses. In Ulva, steam cooking preserved cell wall integrity while releasing intracellular components, whereas US disrupted the crystalline cellulose structure, causing significant cell wall breakdown and the release of proteins and polysaccharides. For Nori, steam cooking promoted protein release and the migration of some polysaccharides into the extracellular matrix, while US altered the crystalline structure of porphyrans but preserved cellular integrity due to the dense, gel-like extracellular matrix. These results highlight the importance of the composition and structure of the cell wall in seaweeds in determining their mechanical integrity and transformation responses.This work was financially supported by the grant TED2021-129711B-I00, funded by MCIN/AEI/10.13039/501100011033 and by the European Union NextGeneration EU/PRTR and by the grant PCI2024-153420, funded by MICIU/AEI/10.13039/501100011033 and by the European Union. Laura María Vega Gómez was supported by a predoctoral fellowship funded by the Consejeria de Educación Ciencia y Universidades from the Comunidad de Madrid (PIPF-2023/BIO-29516). Synchrotron experiments were performed at NCD beamline at ALBA Synchrotron with the collaboration of ALBA staff (proposal 2024108915).Peer reviewedElsevierEuropean CommissionMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Comunidad de MadridMartínez Sanz, Marta [0000-0001-7168-5287]Consejo 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/10261/395137https://api.elsevier.com/content/abstract/scopus_id/105009467020reponame: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#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/TED2021-129711B-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PCI2024-153420PIPF-2023/BIO-29516/AyudasContratacionPersonalInvestighadorFood HydrocolloidsThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodhyd.2025.111720https://doi.org/10.1016/j.foodhyd.2025.111720Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3951372026-05-22T06:33:51Z
dc.title.none.fl_str_mv Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
title Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
spellingShingle Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
Vega Gómez, Laura M.
Cell walls
Extraction
Polysaccharides
SAXS
Seaweeds
polysaccharides
cell walls
title_short Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
title_full Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
title_fullStr Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
title_full_unstemmed Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
title_sort Unravelling the multi-scale structure of cell walls from edible seaweed species and the impact of processing treatments
dc.creator.none.fl_str_mv Vega Gómez, Laura M.
Torrego Moreno, Elena
Cebrián Lloret, Vera
Castanedo, María
Martínez, Juan Carlos
Recio, Isidra
Martínez Sanz, Marta
author Vega Gómez, Laura M.
author_facet Vega Gómez, Laura M.
Torrego Moreno, Elena
Cebrián Lloret, Vera
Castanedo, María
Martínez, Juan Carlos
Recio, Isidra
Martínez Sanz, Marta
author_role author
author2 Torrego Moreno, Elena
Cebrián Lloret, Vera
Castanedo, María
Martínez, Juan Carlos
Recio, Isidra
Martínez Sanz, Marta
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Comunidad de Madrid
Martínez Sanz, Marta [0000-0001-7168-5287]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cell walls
Extraction
Polysaccharides
SAXS
Seaweeds
polysaccharides
cell walls
topic Cell walls
Extraction
Polysaccharides
SAXS
Seaweeds
polysaccharides
cell walls
description Data will be made available on request.
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/10261/395137
https://api.elsevier.com/content/abstract/scopus_id/105009467020
url http://hdl.handle.net/10261/395137
https://api.elsevier.com/content/abstract/scopus_id/105009467020
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#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/TED2021-129711B-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PCI2024-153420
PIPF-2023/BIO-29516/AyudasContratacionPersonalInvestighador
Food Hydrocolloids
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodhyd.2025.111720
https://doi.org/10.1016/j.foodhyd.2025.111720
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
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