Search Results (158)

Fermenting seaweed with koji fungi transforms its chemical composition, generating bioactive compounds absent in the raw material. We previously reported that the fungal fermentation of the edible red alga Pyropia yezoensis (Nori) produces betaine structural analogs (such as betaine, stachydrine, and carnitine), which are of particular interest because of their physiological roles and potential health benefits. Using metabolomic profiling, we compared non-fermented Nori with powders fermented by three industrially important fungi: Aspergillus luchuensis mut. kawachii (white koji fungus), Aspergillus oryzae (yellow koji fungus), and Monascus purpureus (red koji fungus). All fermentations enhanced the levels of betaine and carnitine, but stachydrine production was unique to the yellow koji fungus. Precursor patterns revealed distinct metabolic strategies: the yellow koji fungus exhibited an intermediate detectable choline oxidation route and strong proline methylation, the white koji fungus rapidly converted choline without intermediate accumulation, and the red koji fungus favored carnitine and proline but produced little stachydrine. Fermentation also shifted the methylation balance toward a state that supports methyl-dependent pathways. These findings reveal clear species-specific strategies for the production of betaine structural analogs, providing a mechanistic basis for understanding the metabolic divergence among koji fungi and guiding the targeted design of functional seaweed products. Full article

Background/Objectives: Seaweeds have recently gained global attention as sustainable and health-promoting food sources. However, seaweeds contain iodine. While iodine is a beneficial micronutrient, its excessive intake can pose health risks. Therefore, ensuring iodine safety has emerged as a critical priority. The present study aims to determine the total iodine content in five major edible seaweeds, namely laver (Porphyra spp.), sea mustard (Undaria pinnatifida), sea tangle (Saccharina japonica), green laver (Enteromorpha spp.), and hijiki (Hizikia fusiforme), collected from 12 coastal regions in South Korea during 2020–2024. Methods: A total of 348 samples were analyzed using inductively coupled plasma mass spectrometry following microwave-assisted digestion. A risk assessment was performed based on the estimated daily intake and hazard index (HI) using both the Korean Ministry of Food and Drug Safety (MFDS), EFSA (European Food Safety Authority), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reference values. Results: The iodine content varied widely among the different species, with sea tangles exhibiting the highest levels (mean 2432 mg/kg dry weight). The HI values were all below 1.0, based on MFDS standards, indicating a low potential health risk. However, sea tangle exhibited values exceeding 1.0 based on the EFSA and JECFA standards. Conclusions: These findings highlight the need for species-specific iodine intake guidelines and safety regulations to ensure consumer protection and facilitate global seaweed trade. The present study provides a scientific basis for balancing the nutritional benefits of seaweed with the potential risks of overconsumption, contributing to the development of national dietary guidelines and providing evidence-based data for navigating international regulatory landscapes. Full article

Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives Incorporating novel protein sources into food products may heighten the prevalence of existing food allergies. This could arise from extracting proteins from their natural matrices and utilizing them at significantly higher concentrations. Additionally, the introduction of new proteins may lead to the development of novel food allergies. Proteins that are currently seldom or never consumed may cause primary sensitisation or trigger cross-reactivity with known allergens. To date, alternative proteins have not been thoroughly studied for their allergenic potential, and there is no standardised method for assessing this risk. This review aims to explore non-traditional protein sources, discussing their nutritional and functional properties, as well as their potential allergenicity based on available research. We conducted a literature search in PubMed and Embase databases. We used specific keywords and MESH terms. A total of 157 studies were included in the review. The studies reviewed in our analysis reveal significant limitations, such as inconsistent methodologies, limited participant numbers, and a lack of long-term data, which hinder the ability to make clear conclusions regarding the safety of these new proteins for individuals with allergies. To address current challenge, future research should integrate food science, regulatory perspectives and advanced technologies. Full article

The global market size of animal parasiticides was valued at USD 12.9 billion in 2024. Animal deworming only results in temporary cures with little to no preventive effects; therefore, a strategy that combines animal deworming with prevention is essential in improving the control of helminths. The effectiveness of co-administrating curative and preventive agents and their compatibility were considered based on the parasitophagous fungus Mucor circinelloides, which was developed in edible agar–agar (red seaweed)-carrying dewormers. Accordingly, Petri dishes were prepared with either a biopolymer alone (control, G-C) or with the anthelmintic piperazine (550, 1102, 2210, and 5500 mg/plate) or levamisole (37.5, 75, 150, and 300 mg/plate) and were used to culture the fungus Mucor circinelloides. Strong fungal growth and high numbers of spores were observed in the presence of the anthelmintics. No differences were measured between the control plates and those containing parasiticide drugs. Similar mycelial growth patterns and sporogenesis rates were recorded for different amounts of each anthelmintic. In conclusion, this novel formulation based on biopolymers containing anthelmintics and enriched with the parasitophagous fungus represents a highly promising tool to consider for jointly deworming animals and minimizing the risks of helminth infection. Further studies are in progress to confirm these in vitro results. Full article

Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets. Full article

Helicobacter pylori is a gastric pathogen implicated in peptic ulcer disease and gastric cancer. The increasing prevalence of antibiotic-resistant strains underscores the urgent need for alternative therapeutic strategies. In this study, we investigated the chemical composition and antibacterial activity of an aqueous extract from Caulerpa lentillifera (sea grape), a farm-cultivated edible green seaweed collected from Krabi Province, Thailand. Ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) revealed that the extract was enriched in bioactive nucleosides and phenolic compounds. In vitro assays demonstrated dose-dependent inhibition of H. pylori growth following exposure to sea grape extract. Furthermore, untargeted intracellular metabolomic profiling of H. pylori cells treated with the extract uncovered significant perturbations in central carbon and nitrogen metabolism, including pathways associated with the tricarboxylic acid (TCA) cycle, one-carbon metabolism, and alanine, aspartate, and glutamate metabolism. Pyrimidine biosynthesis was selectively upregulated, indicating a potential stress-induced shift toward nucleotide salvage and DNA repair. Of particular note, succinate levels were markedly reduced despite accumulation of other TCA intermediates, suggesting disruption of electron transport-linked respiration. These findings suggest that bioactive metabolites from C. lentillifera impair essential metabolic processes in H. pylori, highlighting its potential as a natural source of antimicrobial agents targeting bacterial physiology. Full article

Seaweeds represent a vital yet often understudied component of the diet and cultural heritage of many coastal communities globally. This study investigated seaweed consumption practices in coastal communities of Tawi-Tawi, Philippines, through one-to-one interviews (n = 280) and focus group discussions (n = 7). The study revealed that nearly all (99%) of the population consumes seaweeds, with women comprising the majority of consumers who have done so since childhood (68% female vs. 32% male). These consumers were predominantly married (79%), within the 21–40 age group (53%), with families of 5–7 members (43%), practicing Islam (97%), and belonging to the Sama tribe (71%). A significant portion (48%) had resided in the area for 21–30 years, attained elementary to high school education (66%), and had a monthly income ranging from 1000 to 10,000 Philippine pesos (72%). Seaweed consumption was a family-wide practice (88%), including children, who typically started around 4–8 years old (61%), driven by perceived nutritional benefits (43%), preferred flavor (80%), affordability (19%), ease of preparation (33%), and cultural integration (23%). The primary edible seaweeds identified were Kappaphycus alvarezii (63%), K. striatus (58%), Kappaphycus spp. (47%), Eucheuma denticulatum (57%), Caulerpa lentillifera (64%), Caulerpa spp. (51%), C. cf. macrodisca ecad corynephora (45%), C. racemosa (30%), and Solieria robusta (49%), with less frequent consumption of K. malesianus (8%), Chaetomorpha crassa (3%), Gracilaria spp. (0.72%), and Hydroclathrus clathratus (0.36%). Specific plant parts were preferred for certain species, and preparation predominantly involved raw (75%) or cooked (77%) salads with spices, primarily prepared by mothers (72%). Consumers generally avoided seaweeds showing signs of ice-ice disease (95%), pale coloration (91%), or epiphyte infestation (84%). Consumption frequency was typically 1–3 times per week (45%), with knowledge largely passed down through generations (95%). Seaweed salads were primarily consumed as a viand (92%) at home (97%), with locals perceiving seaweed consumption as contributing to a healthy diet (40%) and overall well-being [e.g., aiding hunger (76%), improving digestion (20%), preventing obesity (14%), and aiding brain development (3%)]. The study’s findings emphasize the significant yet often overlooked role of seaweeds in the food systems and cultural heritage of Tawi-Tawi’s coastal communities. Future efforts should prioritize the sustainable management of wild resources, explore the cultivation of diverse edible species, and enhance nutritional awareness. Further research into traditional seaweed knowledge holds broader value. Full article

The exploitation of underutilised resources is critical for achieving a sustainable society, and non-edible seaweeds are promising candidates. This study focused on the red alga Portieria hornemannii from Okinawa, Japan, a seaweed with a distinctive aroma, and determined its volatile organic compounds (VOCs) and halogenated secondary metabolites using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) at various extraction temperatures. HS-SPME-GC-MS analysis revealed 52 VOCs in Okinawan P. hornemannii, including predominant compounds α-pinenyl bromide (IUPAC name: 2-bromomethyl-6,6-dimethylbicyclo [3.1.1]hept-2-ene; halogenated monoterpene), myrcene disulfide (3-(6-methyl-2-methylidenehept-5-enylidene)dithiirane), and 5,6-dimethyl-1H-benzimidazole, the content of which in the extract increased with increasing extraction temperature from 30 to 60 °C. On the other hand, the β-myrcene (7-methyl-3-methyleneocta-1,6-diene) content, which likely contributes majorly to the distinct fresh odour of the algae, declined as the temperature increased. Furthermore, the proportion of β-myrcene obtained using SPME was significantly higher than that extracted using solvent liquid extraction (SLE) (7.20% in SPME at 30 °C vs. 0.09%, respectively). However, SLE-GC-MS provided a different P. hornemannii volatile profile, allowing for the acquisition of more furan-, alcohol-, ester-, and carboxylic acid-containing compounds. These data provide valuable information, such as a systematic analytical framework for volatiles profiling in the marine macroalgae P. hornemannii, with potential applicability in the development of food and fragrance products. Full article

Consumers’ growing concern about sustainability and health affects their food choices as long as there is acceptance in terms of sensory aspects. The challenge of finding new sustainable food sources with a smaller ecological footprint makes seaweed a candidate for human consumption, considering that they are poorly exploited marine food resources in European countries. Therefore, this study aimed to evaluate the effect of the inclusion of different seaweeds (wakame and sea spaghetti) in three traditional Portuguese recipes, namely octopus salad (SP and SPW), monkfish rice with prawns (AT and ATW) and stewed cuttlefish with white beans and clams (FC and FCE), regarding their acceptance and nutritional aspects. Sensory and physicochemical analyses were carried out using reference methods. The results showed that the modified recipes with seaweeds (SPW, ATW, and FCE) were well accepted by a nontrained sensory panel and did not change nutritional aspects in terms of macronutrient content, ash, and sodium. However, the inclusion of wakame contributed to an increase in the potassium content in octopus salad (SPW) and monkfish rice (ATW). In short, sensory results highlighted the potential for seaweed inclusion in Portuguese traditional recipes without compromising its identity. Future work should evaluate the partial substitution of fish/mollusks with seaweed in traditional recipes to improve the sustainability and nutritional contribution of these recipes. Full article

Fruits are a significant source of natural nutrition for human health. However, the perishable nature and short shelf life of fruits lead to spoilage, nutrition safety challenges, and other substantial postharvest losses. Edible coatings have emerged as a novel approach in order to enhance the shelf life of perishable fruits by forming a protective barrier against adverse environmental conditions and microbial infections. Sodium alginate is recognized as an excellent polysaccharide (derived from algae, seaweed, etc.) in the food industry for edible fruit coatings because of its non-allergic, biodegradable, non-toxic (safe for human health), inexpensive, and efficient gel/film-forming properties. However, the hydrophilicity of the polysaccharides is a significant concern to prevent the growth of mold and yeast. In recent years, various plant extracts (containing multiple bioactive compounds, including polyphenolic acids) and nanoparticles have been applied in sodium alginate-based edible films and fruit coatings to enhance antimicrobial activity. This review study summarized recent advancements in fabricating plant extracts incorporating sodium alginate-based films and coatings to enhance fruit shelf life. In addition, approaches to preparing edible films and the basic mechanism behind the role of coating materials in enhancing fruit shelf life are discussed. Moreover, the limitations associated with sodium alginate-based fruit coatings and films have been highlighted. Full article

Undaria pinnatifida, an edible brown seaweed that is widely consumed in East Asia, has gained increasing recognition for its health benefits. Among its bioactive compounds, polysaccharides have attracted significant attention due to their diverse biological activity. This review provides a comprehensive overview of recent advancements in the extraction, purification, structural characterization, and bioactivity of U. pinnatifida polysaccharides. We discuss state-of-the-art extraction techniques, including ultrasound-assisted, microwave-assisted, and enzyme-assisted extraction, as well as purification strategies such as membrane separation and chromatographic methods. Furthermore, we highlight their potential biological activity, including antioxidant, immunomodulatory, anticancer, gut health-promoting, and anti-hyperglycemic effects, along with their underlying mechanisms of action. By summarizing the latest research, this review aims to provide valuable insights into the development and application of U. pinnatifida polysaccharides in functional foods and pharmaceuticals. Full article

Hijiki (Hizikia fusiformis) is a seaweed native to warm-temperate and subtropical regions that has a high edible value and economic value, with a production of about 2 × 10⁵ tons/year. Current research has clearly shown that the pharmacological activities of active ingredients from hijiki have covered a broad spectrum of areas, including antioxidant, hypoglycemic, antiviral, anticoagulant, anti-inflammatory, intestinal flora modulation, anti-aging, antineoplastic and antibacterial, and anti-Alzheimer’s disease areas. However, no studies have reported on the production of antioxidant peptides from hijiki proteins. The objectives of this study were to optimize the preparation process and explore the cytoprotective function and mechanisms of antioxidant peptides from hijiki protein. The results indicated that papain is more suitable for hydrolyzing hijiki protein than pepsin, trypsin, alkaline protease, and neutral protease. Under the optimized parameters of an enzyme dosage of 3%, a material–liquid ratio of 1:30, and an enzyme digestion time of 5 h, hijiki hydrolysate with a high radical scavenging activity was generated. Using ultrafiltration and serial chromatographic methods, ten antioxidant oligopeptides were purified from the papain-prepared hydrolysate and identified as DGPD, TIPEE, TYRPG, YTPAP, MPW, YPSKPT, YGALT, YTLLQ, FGYGP, and FGYPA with molecular weights of 402.35, 587.61, 592.64, 547.60, 532.53, 691.77, 523.57, 636.73, 539.58, and 553.60 Da, respectively. Among them, tripeptide MPW could regulate the Keap1/Nrf2 pathway to significantly ameliorate H₂O₂-induced oxidative damage of A549 cells by increasing cell viability and antioxidant enzyme (SOD, CAT, and GSH-Px) activity, decreasing ROS and MDA levels, and reducing the apoptosis rate. Molecular docking experiments show that HFP5 (MPW) exerts its inhibitory effect mainly through hydrogen bonds and hydrophobic interactions with the Kelch domain of the Keap1 protein, eventually facilitating the translocation of Nrf2 to the nucleus. Therefore, antioxidant peptides from hijiki can be applied to develop algae-derived health foods for treating diseases associated with oxidative stress. Full article

According to the Sustainable Blue Economy Communication, the Farm to Fork Strategy, and the European Green Deal, novel business models supporting the use of resources from oceans and seas are of primary importance. Interestingly, several infesting seaweeds are consumed as foods in Asia and are fundamental ingredients in several traditional dishes. Herein, according to the circular economy approach, we investigate the use of Chaetomorpha linum (CL) as a Tenebrio molitor larvae feed in different percentages: 20%, 50%, and 100%, respectively. We analyzed the effects of CL on the survival and biometric parameters of larvae. The survival rate remained comparable to the control, while the mean weight was inversely proportional to the CL%. The nutrient composition was substantially different from the control, showing increased protein and reduced fat content. Analysis of the secondary metabolites revealed a better fatty acid composition, rich in PUFA, with lipid nutritional indexes comparable to seaweeds and crabs. The simulated gastrointestinal digestion highlights the increased content of essential amino acids, and a two times higher antioxidant activity with respect to the control. Taken together, our results confirm that CL can be used as a TML supplement, with beneficial effects in protein content and fat quality. Full article

The development of ultrafiltration (UF) polymeric membranes with high flux and enhanced antifouling properties bridges a critical gap in the polymeric membrane fabrication research field. In the present work, the preparation of novel PES membranes incorporated with carrageenan (CAR), which is a natural polymer derived from edible red seaweed, is reported for the first time. The PES/CAR membranes were prepared by using the nonsolvent-induced phase separation (NIPS) method at 0.1–4.0 wt.% CAR loadings in the casting solutions. The use of dimethylsulfoxide (DMSO), which is a bio-based and low-toxic solvent, is reported. Scanning electron microscopy, atomic force microscopy, water contact angle, porosity, and zeta potential measurements were used to evaluate the surface morphology, structure, pore size, hydrophilicity, and surface charge of the prepared membranes. The filtration performance of PES/CAR membranes was tested with bovine serum albumin (BSA) solutions. It was shown that CAR incorporation in the casting solutions notably increased hydrophilicity, porosity, pore size, surface charge, and fouling resistance of the prepared membranes compared with plain PES membranes due to the hydrophilic nature and pore-forming properties of CAR. The PES/CAR membranes showed a significant reduction in irreversible and total fouling during filtration of BSA solutions by 38% and 32%, respectively, an enhancement in the flux recovery ratio by 20–40%, and an improvement in mechanical properties by 1.5-fold when compared with plain PES membranes. The findings of the present study indicate that CAR can be used as a promising additive for the development of PES UF membranes with enhanced properties and performance for water treatment applications. Full article

Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much of its use focused on hydrocolloid extraction. This study evaluated the nutritional quality and digestibility of protein and amino acids from two brown seaweeds (Durvillaea spp. and Macrocystis pyrifera), one green seaweed (Ulva spp.), and a novel mycoprotein derived from Durvillaea spp. through fungal fermentation. Using an in vitro gastrointestinal digestion Megazyme assay kit, protein digestibility-corrected amino acid scores (PDCAASs) and digestible indispensable amino acid scores (DIASSs) were determined. Compared with seaweeds, seaweed-derived mycoprotein presented significantly greater protein contents (~33%) and amino acid profiles (2.2 times greater than those of Durvillaea spp. and M. pyrifera), with greater digestibility (~100%) than seaweeds (<60%). The PDCAAS values were 0.37, 0.41, 0.53, and 0.89 for Ulva spp., Macrocystis pyrifera, Durvillaea spp., and mycoproteins, respectively. The DIASSs highlighted the superior nutritional quality of the mycoprotein, particularly for lysine (0.59) and histidine (0.67). SDS-PAGE revealed soluble peptides (<25 kDa) in Durvillaea spp., Macrocystis pyrifera, and mycoproteins, whereas Ulva spp. proteins exhibited limited solubility due to structural aggregation. These findings highlight the need to characterize the nutritional properties of edible seaweeds in Chile further and emphasize the importance of optimized processing techniques, such as fermentation or bioconversion, to improve the nutritional potential of seaweeds and develop high-quality food ingredients for diverse applications. Full article