A comparison of the biofouling potential of field-collected and laboratory-cultured Ulva.

The marine algae Ulva spp. are commonly used as model biofouling organisms. As biofouling studies are primarily conducted using field-collected specimens, factors including species identity, seasonal availability, and physiological status can hinder the replicability of the results. To address these limitations, a protocol was developed for the on-demand laboratory culture and release of Ulva zoospores. The biofouling potential of laboratory-cultured and field-collected Ulva blades was compared using a waterjet. No significant differences were found between field and laboratory-cultured samples in either spore adhesion (before waterjet) or the proportion of spores retained after waterjet exposure. However, there was significant variability within each session type in pre- and post-waterjet exposures, indicating that spore adhesion and retention levels vary significantly among trial runs. In addition, all our laboratory cultures were Ulva Clade C (LPP complex). In contrast, our field samples contained a mix of Ulva Clade C, U. compressa clade I, and U. flexuosa Clade D. This protocol for on-demand production of Ulva spores can improve biofouling research approaches, enables comparison of results across laboratories and regions, and accelerate the development of anti-biofouling strategies.

Physicochemical Changes of Air-Dried and Salt-Processed Ulva rigida over Storage Time.

The impact of air-drying at 25 °C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of Ulva rigida were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during storage time, with U. rigida intensifying its yellow/browning tones, which were more evident in salt-treated samples. The force necessary to fracture the seaweed also increased under all the preservative conditions in the first month. Conversely, the nutritional parameters of U. rigida remained stable during the 180 days of storage. All processed samples showed a high content of insoluble and soluble fibers, overall accounting for 55%-57% dw, and of proteins (17.5%-19.2% dw), together with significant amounts of Fe (86-92 mg/kg dw). The total fatty acids pool only accounted for 3.9%-4.3% dw, but it was rich in unsaturated fatty acids (44%-49% total fatty acids), namely palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), and stearidonic (18:4) acids, with an overall omega 6/omega 3 ratio below 0.6, a fact that highlights their potential health-promoting properties.

New Ulvaceae (Ulvophyceae, Chlorophyta) from mesophotic ecosystems across the Hawaiian Archipelago.

Ulvalean algae (Chlorophyta) are most commonly described from intertidal and shallow subtidal marine environments worldwide, but are less well known from mesophotic environments. Their morphological simplicity and phenotypic plasticity make accurate species determinations difficult, even at the generic level. Here, we describe the mesophotic Ulvales species composition from 13 locations across 2,300 km of the Hawaiian Archipelago. Twenty-eight representative Ulvales specimens from 64 to 125 m depths were collected using technical diving, submersibles, and remotely operated vehicles. Morphological and molecular characters suggest that mesophotic Ulvales in Hawaiian waters form unique communities comprising four species within the genera Ulva and Umbraulva, each with discrete geographic and/or depth-related distributional patterns. Three genetically distinct taxa are supported by both plastid (rbcL and tufA) and nuclear (ITS1) markers, and are presented here as new species: Umbraulva kaloakulau, Ulva ohiohilulu, and Ulva iliohaha. We also propose a new Umbraulva species (Umbraulva kuaweuweu), which is closely related to subtidal records from New Zealand and Australia, but not formally described. To our knowledge, these are the first marine species descriptions from Hawai'i resulting from the collaboration of traditional Hawaiian nomenclature specialists, cultural practitioners and scientists. The difficulty of finding reliable diagnostic morphological characters for these species reflects a common problem worldwide of achieving accurate identification of ulvalean taxa using solely morphological criteria. Mesophotic Ulvales appear to be distinct from shallow-water populations in Hawai'i, but their degree of similarity to mesophotic floras in other locations in the Pacific remains unknown.

Exhaustive reanalysis of barcode sequences from public repositories highlights ongoing misidentifications and impacts taxa diversity and distribution.

Accurate species identification often relies on public repositories to compare the barcode sequences of the investigated individual(s) with taxonomically assigned sequences. However, the accuracy of identifications in public repositories is often questionable, and the names originally given are rarely updated. For instance, species of the Sea Lettuce (Ulva spp.; Ulvophyceae, Ulvales, Ulvaceae) are frequently misidentified in public repositories, including herbaria and gene banks, making species identification based on traditional barcoding unreliable. We DNA barcoded 295 individual distromatic foliose strains of Ulva from the North-East Atlantic for three loci (rbcL, tufA, ITS1). Seven distinct species were found, and we compared our results with all worldwide Ulva spp. sequences present in the NCBI database for the three barcodes rbcL, tufA and the ITS1. Our results demonstrate a large degree of species misidentification, where we estimate that 24%-32% of the entries pertaining to foliose species are misannotated and provide an exhaustive list of NCBI sequences reannotations. An analysis of the global distribution of registered samples from foliose species also indicates possible geographical isolation for some species, and the absence of U. lactuca from Northern Europe. We extended our analytical framework to three other genera, Fucus, Porphyra and Pyropia and also identified erroneously labelled accessions and possibly new synonymies, albeit less than for Ulva spp. Altogether, exhaustive taxonomic clarification by aggregation of a library of barcode sequences highlights misannotations and delivers an improved representation of species diversity and distribution.

Ulvapyrone, a pyrone-linked benzochromene from sea lettuce Ulva lactuca Linnaeus (family Ulvaceae): newly described anti-inflammatory agent attenuates arachidonate 5-lipoxygenase.

Green marine macroalgae, particularly Ulva lactuca, is an essential constituent of the cuisines in many Asian countries. The present work aims to separate a bioactive pyrone attached benzochromene analogue, named as ulvapyrone from the organic extract of U. lactuca, followed by its structural characterisation as 2-{(6a'-hydroxyethyl-4'-methyltetrahydro-2H-pyran-2'-one)-6'-yl}-4-methyl-7-ethylacetate-8-hydroxy-7, 8-dihydrobenzo [de]chromene. Ulvapyrone exhibited prospective inhibition property against arachidonate 5-lipoxygenase (IC50 ∼1 mg mL-1) comparable to that demonstrated by ibuprofen (IC50 0.9 mg mL-1), which connoted its anti-inflammatory activity. The studied benzochromene exhibited promising antioxidant potential (IC50 0.5-0.6 mg mL-1), which further reinforced its attenuation property against 5-lipoxygenase. Bioactivities of ulvapyrone were linearly correlated with electronic parameter (topological polar surface area ∼102) along with less binding energy (-8.22 kcal mol-1) with the allosteric site of 5-lipoxygenase. In silico predictions of physicochemical parameters along with absorption, distribution, metabolism and excretion could recognise the acceptable oral bioavailability of ulvapyrone.

On-line speciation analysis of arsenic compounds in commercial edible seaweed by HPLC-UV-thermo-oxidation-HG-AFS.

Arsenic speciation analysis in dried seaweeds was carried out using an on-line HPLC-UV-thermo-oxidation-HG-AFS system. Species separated and quantified were: arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMA), dimethylarsinic acid (DMA) and different arsenosugars. Extraction efficiency ranged between 38 and 83%. Chromatographic separation was achieved in gradient elution mode using (NH4)2CO3 as mobile phase in the pH range 9-10.3. Total As concentration was quantified by ICP-MS after microwave digestion. Limits of detection were in the range 3.0 to 6.0 ng g-1 for the species under study based on peak height and the relative standard deviation was <8% at 10 µg L-1 As. The accuracy of the procedure was verified by analyzing the CRM BCR-279 Ulva lactuca. Results for total As were in agreement with the certified values. The HPLC-(UV)-HG-AFS system resulted suitable for quantification of eight As compounds. Results showed that arsenosugars are the most abundant compounds in the investigated seaweeds.

Polar Lipids of Commercial Ulva spp. of Different Origins: Profiling and Relevance for Seaweed Valorization.

Macroalgae of the genus Ulva have long been used as human food. Local environmental conditions, among other factors, can have an impact on their nutrient and phytochemical composition, as well as on the value of the seaweed for food and non-food applications. This study is the first to initiate a comparison between commercial Ulva spp. from different European origins, France (FR, wild-harvested Ulva spp.), and Portugal (PT, farm-raised Ulva rigida), in terms of proximate composition, esterified fatty acids (FA), and polar lipids. The ash content was higher in PT samples, while FR samples had higher levels of proteins, lipids, and carbohydrates and other compounds. The profile of esterified FA, as well as FA-containing polar lipids at the class and species levels were also significantly different. The FR samples showed about three-fold higher amount of n-3 polyunsaturated FA, while PT samples showed two-fold higher content of monounsaturated FA. Quantification of glycolipids and phospholipids revealed, respectively, two-fold and three-fold higher levels in PT samples. Despite the differences found, the polar lipids identified in both batches included some lipid species with recognized bioactivity, valuing Ulva biomass with functional properties, increasing their added value, and promoting new applications, namely in nutraceutical and food markets.

Chemical profiling of Ulva species for food applications: What is in a name?

Seaweeds are increasingly used in European cuisine. Until the recent use of molecular techniques, species identification was solely based on morphology which cannot easily discriminate morphologically simple but phenotypically plastic taxa such as the green algal genus Ulva. For example, current taxonomic protocol effectively reassigned the previously known European 'Ulva lactuca L.' under the name Ulva fenestrata Postels & Ruprecht. Also, the presumptive Ulva lactuca approved by the Institute for Reference Materials and Measurements (IRMM, Joint Research Center, European Commission) as Certified Reference Material (CRM) for analytical quality assurance was genetically identified as U. rigida C.Agardh. It is very likely that different Ulva species under various names have been consumed as food not only in Europe, but also worldwide. In this regard, when chemical composition and nutritional quality of different seaweed species meet a set of food standard criteria, and food safety hazards are mitigated, they should be endorsed for consumption. In the case of Ulva, we propose that different bladed and tubular species should generally be accepted for food consumption in Europe.

The alga Ulva lactuca (Ulvaceae, Chlorophyta) as a bioindicator of trace element contamination along the coast of Sicily, Italy.

The marine environment is subjected to ever-increasing levels of contamination, especially along the coastal areas with urban and industrial activities. Consequently, monitoring campaigns on large scales should be conducted on a regular basis for a better management of marine ecosystems. This study tested the capacity of the green alga Ulva lactuca to act as a bioindicator of trace elements along the coasts of Sicily (Italy). The concentrations of the metals Cd, Cr, Cu, Ni, Pb and Zn were analyzed in samples of water, sediments and U. lactuca thalli, which were collected in ten different sites at diverse levels of human impact. The results showed that U. lactuca can accumulate essential and non-essential elements at similar concentrations. The analysis of trace elements showed also that the metal content in U. lactuca is significantly correlated with the levels of trace elements in water and sediments. U. lactuca fits numerous features that make it one of the best bioindicators of marine pollution, also thanks to its worldwide distribution and capacity to accumulate trace elements under toxic conditions. The use of U. lactuca should be encouraged to set up large-scale monitoring programs, especially in highly impacted seas like the Mediterranean where U. lactuca is widespread.

Assessment of distribution of heavy metals and activity level of 210Pb in biota from the northern coast of the Marmara Sea and Western Black Sea.

In this study, heavy metals (Cd, Co, Cu, Ni, Pb, Zn, V) and 210Pb analyses have been performed in the marine biota (scaldfish, sea lettuce, crab). Samples were collected from 5 different parts of the Marmara Sea and Western Black Sea in January 2020. The results indicated that the highest Cu and Zn content was found in algae samples, but it was observed that heavy metal concentrations such as Co, Cu, Cd and V were generally low and under permissible limit. Also, 210Pb (radioactive isotope of Pb) activity levels were determined to vary from 23.20 Bq kg-1 to 52.67 Bq kg-1 dry weight. It was clearly seen that there was a linear correlation between the toxic and radioactive Pb when the obtained data were compared.

Seagrass Cymodocea nodosa and seaweed Ulva lactuca as tools for trace element biomonitoring. A comparative study.

This study compared the capacity of the seagrass Cymodocea nodosa and the green alga Ulva lactuca to sequester the trace elements Cd, Cr, Cu, Ni, Pb and Zn, in seawater and benthic sediments, under the same environmental conditions. Samples of C. nodosa leaves and U. lactuca thalli were collected in four sites off the coast of Sicily (Italy), with varying degrees of anthropogenic impact. C. nodosa accumulated generally higher levels of trace elements, suggesting a better performance in marine phytoremediation. In turn, C. nodosa and U. lactuca showed a similar performance regarding the bioindication of trace elements. Since salinity, temperature and pH had relatively constant values, their role in the accumulation processes in both species should be considered as secondary. Although C. nodosa and U. lactuca fulfill several criteria as bioindicators, including widespread distribution, abundance and tolerance to toxicity, their regular use in biomonitoring programs is still limited.

Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds.

Edible seaweeds are highly consumed food with a rich chlorophyll profile. Although seaweeds are mainly cooked ingested, the influence of cooking on the chlorophyll bioaccessibility remains unknown. In this research, cooked Nori, Sea Lettuce and Kombu were subjected to an in vitro digestion and following micellarization investigations. The processing of red seaweed does not affect the chlorophyll recovery, while cooking green and brown seaweeds implies an important increase in chlorophyll recovery after in vitro digestion. In this line, while cooking affects negatively the micellarization rate of chlorophyll derivatives in Nori and Kombu, it does not modify the micellarization in Sea Lettuce. Generally, the chlorophyll bioaccessibility of microwaved seaweeds is always higher than that of boiled ones. However, cooking improves the chlorophyll bioaccessibility in brown seaweeds, while decreases in red seaweeds. In conclusion, the characteristics of food matrix are the determinant factor on the chlorophyll bioaccessibility of cooked seaweeds.

Cooking effects on chlorophyll profile of the main edible seaweeds.

Edible seaweeds are rich in chlorophyll pigments, although their modifications during cooking remain unknown. Consequently, the three most consumed seaweeds of different categories: Nori (Porphyra umbilicales), Sea Lettuce (Ulva sp.) and Kombu (Laminaria ochroleuca) were subjected to two cooking processes, boiling and microwaving. The chemical reactions of the chlorophyll pigments were determined by HPLC-UV/Vis. Besides the main chlorophyll transformations already described in fruits and vegetables (pheophytinisation and decarboxymethylation), the cooking of seaweeds caused a high level of oxidative reactions. Statistically, Nori was the most resistant algae to heating, while Sea Lettuce was the most labile seaweed. We report the thermal stability of c series for the first time, which were significantly less stable than a series in Kombu. Differences after microwaving and boiling methods depend mainly on the seaweed class. In conclusion, the seaweed structure is the main factor that determines the influence of cooking on the chlorophyll profile.

Comprehensive enzymatic analysis of the amylolytic system in the digestive fluid of the sea hare, Aplysia kurodai: Unique properties of two α-amylases and two α-glucosidases.

Sea lettuce (Ulva pertusa) is a nuisance species of green algae that is found all over the world. East-Asian species of the marine gastropod, the sea hare Aplysia kurodai, shows a clear feeding preference for sea lettuce. Compared with cellulose, sea lettuce contains a higher amount of starch as a storage polysaccharide. However, the entire amylolytic system in the digestive fluid of A. kurodai has not been studied in detail. We purified α-amylases and α-glucosidases from the digestive fluid of A. kurodai and investigated the synergistic action of these enzymes on sea lettuce. A. kurodai contain two α-amylases (59 and 80 kDa) and two α-glucosidases (74 and 86 kDa). The 59-kDa α-amylase, but not the 80-kDa α-amylase, was markedly activated by Ca(2+) or Cl(-). Both α-amylases degraded starch and maltoheptaose, producing maltotriose, maltose, and glucose. Glucose production from starch was higher with 80-kDa α-amylase than with 59-kDa α-amylase. Kinetic analysis indicated that 74-kDa α-glucosidase prefers short α-1,4-linked oligosaccharide, whereas 86-kDa α-glucosidase prefers large α-1,6 and α-1,4-linked polysaccharides such as glycogen. When sea lettuce was used as a substrate, a 2-fold greater amount of glucose was released by treatment with 59-kDa α-amylase and 74-kDa α-glucosidase than by treatment with 45-kDa cellulase and 210-kDa ß-glucosidase of A. kurodai. Unlike mammals, sea hares efficiently digest sea lettuce to glucose by a combination of two α-amylases and two α-glucosidases in the digestive fluids without membrane-bound maltase-glucoamylase and sucrase-isomaltase complexes.