Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients

The present work reports the extraction of protein-polysaccharide extracts from brown algae (A. nodosum and S. latissima) for potential food industry applications. A sequential extraction method was employed to maximize yields by incorporating ultrasound, pH adjustment, and enzymatic treatment. The...

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Detalles Bibliográficos
Autores: Bojorges, Hylenne, López-Rubio, Amparo, Martínez-Abad, Antonio, Fabra, María José
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/375235
Acceso en línea:http://hdl.handle.net/10261/375235
https://api.elsevier.com/content/abstract/scopus_id/85211577591
Access Level:acceso abierto
Palabra clave:Alternative proteins
Bioactive properties
Brown seaweeds
Functional properties
Glycoproteins
bioactive properties
seaweeds
glycoproteins
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spelling Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredientsBojorges, HylenneLópez-Rubio, AmparoMartínez-Abad, AntonioFabra, María JoséAlternative proteinsBioactive propertiesBrown seaweedsFunctional propertiesGlycoproteinsbioactive propertiesseaweedsglycoproteinsThe present work reports the extraction of protein-polysaccharide extracts from brown algae (A. nodosum and S. latissima) for potential food industry applications. A sequential extraction method was employed to maximize yields by incorporating ultrasound, pH adjustment, and enzymatic treatment. The resulting extracts were characterized by their composition, bioactive properties, and emulsifying capabilities. Although the overall extraction yield was significantly higher for A. nodosum extracts, the protein content in both species' extracts increased at least threefold following enzymatic treatment, with S. latissima achieving the highest protein percentages. The enzymatically treated extracts mainly consisted of low molecular weight proteins (17–25 %) and carbohydrates (59–62 %), with alginate and fucoidan as the primary polysaccharides. These extracts exhibited a high emulsifying capacity (approximately 99 %), attributed to their relatively high protein content (acting as surfactants) and lower molecular weight, which enhanced oil droplet stabilization in emulsions. The increased protein content positively correlated with angiotensin-converting enzyme (ACE) inhibitory activity. Furthermore, the antioxidant activity was higher in extracts from A. nodosum, which is linked to sulfated fucoidan/fucan structures and polyphenols.The authors wish to acknowledge funds from the grants PID2022-138328OB-C21, PID2020-117744RJ-I00 and CEX2021-001189-S funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe” and the project CIRCALGAE (Horizon Europe) under grant agreement 101060607. H. Bojorges acknowledges financial support from the Generalitat Valenciana for the award of a Santiago Grisolía grant (GRISOLIAP/2019/007).With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)European CommissionMinisterio de Ciencia, Innovación y Universidades (España)Bojorges, Hylenne [0000-0002-8811-8665]López-Rubio, Amparo [0000-0001-6469-9402]Martínez-Abad, Antonio [0000-0002-6656-2917]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/375235https://api.elsevier.com/content/abstract/scopus_id/85211577591reponame: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##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-138328OB-C21info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-117744RJ-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-Sinfo:eu-repo/grantAgreement/EC/HE/101060607Food HydrocolloidsBojorges, H., López-Rubio, A., Martínez-Abad, A., Fabra, M. J.; Experimental data of manuscript Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients [DATASET]; DIGITAL.CSIC; http://hdl.handle.net/10261/413212https://doi.org/10.1016/j.foodhyd.2024.110967Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3752352026-05-22T06:33:51Z
dc.title.none.fl_str_mv Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
title Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
spellingShingle Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
Bojorges, Hylenne
Alternative proteins
Bioactive properties
Brown seaweeds
Functional properties
Glycoproteins
bioactive properties
seaweeds
glycoproteins
title_short Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
title_full Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
title_fullStr Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
title_full_unstemmed Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
title_sort Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
dc.creator.none.fl_str_mv Bojorges, Hylenne
López-Rubio, Amparo
Martínez-Abad, Antonio
Fabra, María José
author Bojorges, Hylenne
author_facet Bojorges, Hylenne
López-Rubio, Amparo
Martínez-Abad, Antonio
Fabra, María José
author_role author
author2 López-Rubio, Amparo
Martínez-Abad, Antonio
Fabra, María José
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
European Commission
Ministerio de Ciencia, Innovación y Universidades (España)
Bojorges, Hylenne [0000-0002-8811-8665]
López-Rubio, Amparo [0000-0001-6469-9402]
Martínez-Abad, Antonio [0000-0002-6656-2917]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Alternative proteins
Bioactive properties
Brown seaweeds
Functional properties
Glycoproteins
bioactive properties
seaweeds
glycoproteins
topic Alternative proteins
Bioactive properties
Brown seaweeds
Functional properties
Glycoproteins
bioactive properties
seaweeds
glycoproteins
description The present work reports the extraction of protein-polysaccharide extracts from brown algae (A. nodosum and S. latissima) for potential food industry applications. A sequential extraction method was employed to maximize yields by incorporating ultrasound, pH adjustment, and enzymatic treatment. The resulting extracts were characterized by their composition, bioactive properties, and emulsifying capabilities. Although the overall extraction yield was significantly higher for A. nodosum extracts, the protein content in both species' extracts increased at least threefold following enzymatic treatment, with S. latissima achieving the highest protein percentages. The enzymatically treated extracts mainly consisted of low molecular weight proteins (17–25 %) and carbohydrates (59–62 %), with alginate and fucoidan as the primary polysaccharides. These extracts exhibited a high emulsifying capacity (approximately 99 %), attributed to their relatively high protein content (acting as surfactants) and lower molecular weight, which enhanced oil droplet stabilization in emulsions. The increased protein content positively correlated with angiotensin-converting enzyme (ACE) inhibitory activity. Furthermore, the antioxidant activity was higher in extracts from A. nodosum, which is linked to sulfated fucoidan/fucan structures and polyphenols.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
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/10261/375235
https://api.elsevier.com/content/abstract/scopus_id/85211577591
url http://hdl.handle.net/10261/375235
https://api.elsevier.com/content/abstract/scopus_id/85211577591
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#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-138328OB-C21
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-117744RJ-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-S
info:eu-repo/grantAgreement/EC/HE/101060607
Food Hydrocolloids
Bojorges, H., López-Rubio, A., Martínez-Abad, A., Fabra, M. J.; Experimental data of manuscript Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients [DATASET]; DIGITAL.CSIC; http://hdl.handle.net/10261/413212
https://doi.org/10.1016/j.foodhyd.2024.110967
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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