Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae DOI Creative Commons
Monize Bürck, Ailton César Lemes, Mariana Buranelo Egea

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(12), P. 649 - 649

Published: Dec. 16, 2024

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation create safe, nutritious, sustainable foods, particularly with incorporation microalgae. This review highlights fermentation’s potential benefits challenges, focusing on microalgae its metabolites. Bioactive peptides released during have garnered attention for their health benefits, antidiabetic actions. Studies suggest these can help regulate blood glucose levels improve insulin sensitivity, presenting promising avenue developing foods nourish contribute disease prevention. As awareness grows regarding sustainability, there increasing demand options. Fermented products, those utilizing microalgae, are often perceived positively by among consumers owing benefits. Educating advantages fermented including nutritional value further enhance market acceptance commercialization. Thus, present work aims explore literature study challenges as tool produce ingredient.

Language: Английский

Functional and Bioactive Benefits of Selected Microalgal Hydrolysates Assessed In Silico and In Vitro DOI Creative Commons

Elena Aurino,

Leticia Mora, Antonio Marzocchella

et al.

Marine Drugs, Journal Year: 2025, Volume and Issue: 23(2), P. 53 - 53

Published: Jan. 22, 2025

BIOPEP-UWM, a peptide database, contains 5128 peptides from myriad of resources. Five listed are Angiotensin-I-converting enzyme (ACE-1; EC3.4.15.1) inhibitory derived red alga, while two Chlorella vulgaris have anti-cancer and antioxidative bioactivities. Herein, we describe process combining hydrolysis with enzymes, Alcalase Viscozyme, filtration to generate protein-rich, bioactive peptide-containing hydrolysates mixed species sp. Scenedesmus The potential generated algal act as food ingredients was determined by assessment their techno-functional (foaming, emulsification, solubility, water holding, oil holding capacity) properties. Bioactive screening in vitro combined mass spectrometry (MS) silico predictions identified functional six novel peptides. Peptides mix the sequences YDYIGNNPAKGGLF YIGNNPAKGGLF predicted anti-inflammatory (medium confidence) umami potential. IEWYGPDRPKFL, RSPTGEIIFGGETM, TVQIPGGERVPFLF, IEWYGPDRPKFLGPF anti-inflammatory, anti-diabetic, attributes. Such microalgal could provide essential amino acids consumers well tertiary health benefits improve human global health.

Language: Английский

Citations

1
Microalga Nannochloropsis gaditana as a Sustainable Source of Bioactive Peptides: A Proteomic and In Silico Approach DOI Creative Commons
Samuel Paterson,

Laura Alonso-Pintre,

Esperanza Morato

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 252 - 252

Published: Jan. 14, 2025

The impact of the world’s growing population on food systems and role dietary patterns in management non-communicable diseases underscore need to explore sustainable protein sources. Although microalgae have stood out as alternative sources proteins bioactive peptides, some species such Nannochloropsis gaditana remain unexplored. This study aimed characterize N. gaditana’s proteome evaluate its potential a source peptides by using an silico approach. A total 1955 were identified classified into functional groups cellular components, molecular functions, biological processes. In gastrointestinal digestion demonstrated that 202 hydrophobic low-molecular-size with bioactivity released. Among them, 27 exhibited theorical antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and/or antimicrobial activities. Seven twenty-seven showed ≥20% intestinal absorption, suggesting systemic effects, while rest could act at local level. Molecular docking strong affinities key enzymes MPO, ACE, DPPIV. Resistance digestion, capacity be absorbed, multifunctionality for peptide FIPGL. highlights novel promising effects.

Language: Английский

Citations

0
Bioactive Compounds from Marine Macroalgae: A Natural Defense Against Oxidative Stress-Related Diseases DOI Creative Commons
Imelda N. Monroy-García,

Suleyka Torres-Romero,

Denise Castro-Ochoa

et al.

Stresses, Journal Year: 2025, Volume and Issue: 5(1), P. 22 - 22

Published: March 5, 2025

Marine macroalgae (commonly known as seaweeds), a rich yet underexplored resource, have emerged promising source of bioactive compounds with potent antioxidant properties. While oxidative stress is critical factor in the pathogenesis numerous chronic diseases, including neurodegenerative disorders, cardiovascular conditions, and cancer, macroalgae-derived such polyphenols, carotenoids, peptides, sulfated polysaccharides demonstrated ability to mitigate damage through multifaceted mechanisms. These neutralize reactive oxygen species modulate key cellular pathways involved inflammation apoptosis. Despite significant advancements, gaps persist understanding pharmacokinetics, bioavailability, clinical applications these bioactives. Additionally, inefficiencies traditional extraction methods call for adopting innovative, environmentally friendly techniques that preserve bioactivity. This review synthesizes current knowledge on therapeutic potential macroalgal bioactives, acknowledges contributions other marine algae where relevant, highlights challenges their extraction, proposes future directions research application.

Language: Английский

Citations

0
Effects of Marine-Derived Components on Cardiovascular Disease Risk Factors and Gut Microbiota Diversity DOI Creative Commons
Ingrid Lamminpää, Amedeo Amedei, Cinzia Parolini

et al.

Marine Drugs, Journal Year: 2024, Volume and Issue: 22(11), P. 523 - 523

Published: Nov. 20, 2024

Cardiovascular diseases (CVDs), which comprise coronary heart disease, hypertension, and stroke, collectively represent the number one cause of death globally. Atherosclerosis is dominant CVDs, its risk factors are elevated levels low-density lipoprotein cholesterol triglycerides, cigarette smoking, obesity, diabetes mellitus. In addition, diverse evidence highlights role played by inflammation clonal haematopoiesis, eventually leading to immunity involvement. The human microbiota project subsequent studies using next-generation sequencing technology have indicated that thousands different microbial species present in gut. Disturbances gut (GM) composition, i.e., dysbiosis, been associated with ranging from localised gastrointestinal disorders metabolic cardiovascular illnesses. Of note, experimental suggested GM, host immune cells, marine-derived ingredients work together ensure intestinal wall integrity. This review discusses current concerning links among ingredients, inflammatory disease. detail, we summarise impact fish-derived proteins/peptides algae components on CVD microbiome. Furthermore, describe interplay these dietary components, probiotics/prebiotics, CVDs.

Language: Английский

Citations

1
Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae DOI Creative Commons
Monize Bürck, Ailton César Lemes, Mariana Buranelo Egea

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(12), P. 649 - 649

Published: Dec. 16, 2024

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation create safe, nutritious, sustainable foods, particularly with incorporation microalgae. This review highlights fermentation’s potential benefits challenges, focusing on microalgae its metabolites. Bioactive peptides released during have garnered attention for their health benefits, antidiabetic actions. Studies suggest these can help regulate blood glucose levels improve insulin sensitivity, presenting promising avenue developing foods nourish contribute disease prevention. As awareness grows regarding sustainability, there increasing demand options. Fermented products, those utilizing microalgae, are often perceived positively by among consumers owing benefits. Educating advantages fermented including nutritional value further enhance market acceptance commercialization. Thus, present work aims explore literature study challenges as tool produce ingredient.

Language: Английский

Citations

0