Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications

Critical Reviews in Food Science and Nutrition, Год журнала: 2025, Номер unknown, С. 1 - 28

Опубликована: Янв. 15, 2025

Seaweed, a promising source of nutritional proteins, including protein hydrolysates, bioactive peptides, phycobiliproteins, and lectins with multi-biological activities. Seaweeds-derived proteins peptides have attracted increasing interest for their potential applications in dietary supplements, functional foods, pharmaceuticals industries. This work aims to comprehensively review the preparation methods virtual screening strategies seaweed-derived peptides. Additionally, it elucidates diverse biological activities, mechanisms action, industrial applications. Enzymatic hydrolysis appears as most effective method preparing from seaweeds. Computational has also proven be valuable strategy assessing nature offer numerous health benefits, alleviation oxidative stress, anti-diabetic, anti-hypertensive, anti-inflammatory, anti-obesity, anti-cancer, anti-microbial Studies indicate that hydrolysates derived seaweeds low molecular weight aromatic and/or hydrophobic amino acids are particularly significant contributing these bio-activities. Furthermore, seaweeds-derived hold great promise owing broad spectrum bio-functional effects. They can used active ingredients food products or disease prevention treatment, preservatives, potentially fewer side

Язык: Английский

Quality Characteristics and Antioxidant Activity of Fermented Symbiotic Beverages Supplemented with Eucheuma Cottonii

Research Square (Research Square), Год журнала: 2025, Номер unknown

Опубликована: Апрель 11, 2025

Seaweeds are an excellent source of nutrients and bioactive compounds associated with health benefits. In this study, symbiotic beverages were prepared by submerged fermentation Lactobacillus SCOBY as fermented materials using Eucheuma Cottonii seaweed. During fermentation, the quality characteristics analyzed physicochemical (pH, acidity, sugar, alcohol content), Total phenolic content (TPC), flavonoid (TFC), antioxidant capacity (DPPH, FRAP) organoleptic properties (9-point hedonic scale) seaweed beverages. The pH levels Lacto-based (5.2 ± 1.64) SCOBY-based reached (4.5 0.12) acidity for (0.5 0.06) (0.9 0.07) after 30 days fermentation. Sugar decreased, increased increase in number days. protein significantly (p < 0.05) during However, have a low content, high (0.25 mg/ml). flavonoids (29.44 0.63) contents (27.44 0.02). DPPH value is (61.23 1.54%), (61.98 0.22%), FRAP (17.53 0.08%) (19.98 heavy metal was below standard value; therefore, it safe consumption. results showed that enhanced nutritional improved sensory properties, indicating possibility commercialization.

Язык: Английский