Next Article in Journal
Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study
Previous Article in Journal
Inhibitory Effect of Steamed Soybean Wastewater Against DSS-Induced Intestinal Inflammation in Mice
Article

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

1
BioISI—Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
2
Marine and Environmental Sciences Centre (MARE), Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
3
Centre for Environmental and Marine Studies (CESAM) Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
4
Department of Chemical Engineering, ISEL—Instituto Superior de Engenharia de Lisboa, Rua Conselheiro Emídio Navarro, 1, 1959-007 Lisboa, Portugal
5
Champalimaud Foundation, Champalimaud Centre for the Unknown, 1400-038 Lisboa, Portugal
6
Department of Chemistry and Biochemistry, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, C8 bldg, 1749-016 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 955; https://doi.org/10.3390/foods9070955
Received: 15 June 2020 / Revised: 6 July 2020 / Accepted: 15 July 2020 / Published: 18 July 2020
Fucus vesiculosus is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on F.vesiculosus of different origins on what concerns its chemical constituents and final bioactivities. The aqueous extract of the seaweeds were obtained at different temperatures, similar to food preparation and then purified by SPE. The compound identification was carried out by Liquid Chromatography High Resolution Mass Spectrometry (LC-HRMS/MS) and algae extracts microstructure were observed by Scanning Electron Microscopy (SEM). The activities were determined by using antioxidant activity, inhibition of acetylcholinesterase (AChE) and 3-hidroxi-3-methyl-glutaril-CoA (HMG-CoA) reductase (HMGR) together with Caco-2 cells line simulating the intestinal barrier. The activity of AChE and the HMGR were inhibited by the extracts giving IC50 values of 15.0 ± 0.1 µg/mL and 4.2 ± 0.1 µg/mL, respectively and 45% of the cholesterol permeation inhibition. The main compounds identified were phlorotannins and peptides derivatives. The mode of preparation significantly influenced the final bioactivities. Moreover, the in vitro results suggest that the preparation of F. vesiculosus as a soup could have hypercholesterolemia lowering effect. View Full-Text
Keywords: Fucus vesiculosus; phlorotannins; peptides; acetylcholinesterase; HMG-CoA reductase; cholesterol; LC-HRMS/MS Fucus vesiculosus; phlorotannins; peptides; acetylcholinesterase; HMG-CoA reductase; cholesterol; LC-HRMS/MS
Show Figures

Graphical abstract

MDPI and ACS Style

André, R.; Guedes, L.; Melo, R.; Ascensão, L.; Pacheco, R.; Vaz, P.D.; Serralheiro, M.L. Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus. Foods 2020, 9, 955. https://doi.org/10.3390/foods9070955

AMA Style

André R, Guedes L, Melo R, Ascensão L, Pacheco R, Vaz PD, Serralheiro ML. Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus. Foods. 2020; 9(7):955. https://doi.org/10.3390/foods9070955

Chicago/Turabian Style

André, Rebeca, Laura Guedes, Ricardo Melo, Lia Ascensão, Rita Pacheco, Pedro D. Vaz, and Maria L. Serralheiro 2020. "Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus" Foods 9, no. 7: 955. https://doi.org/10.3390/foods9070955

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop