Impact of Gastrointestinal Digestion on the Anti-Inflammatory Properties of Phlorotannins from Himanthalia elongata.

A phlorotannin extract was obtained from Himanthalia elongata, revealing a profile rich in fucophlorethol-type and carmalol-type compounds. When subjected to simulated gastrointestinal digestion, its levels of total phlorotannins and antioxidant activity, measured in vitro via NO● and O2●- scavenging assays, were reduced, thus suggesting that these compounds' integrity and bioactivity are negatively affected by the digestive process. Nevertheless, when undigested vs. digested extracts were used on lipopolysaccharide-stimulated Raw 264.7 macrophages, both showed a strong inhibitory effect on the cellular NO● production. In fact, although not statistically significant, the digested extract revealed a tendentially stronger effect compared to its undigested counterpart, suggesting that even though there is a decrease in the phlorotannins' concentration after digestion, with a consequent loss of their scavenging properties, the possible degradation products being formed may exert their effects through the modulation of the intracellular signaling mechanisms. Overall, this study not only contributes to a better understanding of the phlorotannins' composition of the species H. elongata, but also shows that, although the digestive process may affect the integrity and concentration of these compounds, this does not necessarily translate into loss of bioactivity, in particular the anti-inflammatory activity, probably owing to the bioactive effects that the degradation products of these phenolics may have at an intracellular level.

Impact of Phlorotannin Extracts from Fucus vesiculosus on Human Gut Microbiota.

Recent studies indicate that plant polyphenols could be pointed as potential prebiotic candidates since they may interact with the gut microbiota, stimulating its growth and the production of metabolites. However, little is known about the fate of brown seaweeds' phlorotannins during their passage throughout the gastrointestinal tract. This work aimed to evaluate the stability and bioaccessibility of Fucus vesiculosus phlorotannins after being submitted to a simulated digestive process, as well as their possible modulatory effects on gut microbiota and short-chain fatty acids production following a fermentation procedure using fecal inoculates to mimic the conditions of the large intestine. The stability of phlorotannins throughout the gastrointestinal tract was reduced, with a bioaccessibility index between 2 and 14%. Moreover, slight alterations in the growth of certain commensal bacteria were noticed, with Enterococcus spp. being the most enhanced group. Likewise, F. vesiculosus phlorotannins displayed striking capacity to enhance the levels of propionate and butyrate, which are two important short-chain fatty acids known for their role in intestinal homeostasis. In summary, this work provides valuable information regarding the behavior of F. vesiculosus phlorotannins along the gastrointestinal tract, presenting clear evidence that these compounds can positively contribute to the maintenance of a healthy gastrointestinal condition.

Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing.

The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalgae mix was used in the formulation of new macroalgae-fortified meat frankfurter sausages (F-MFS), macroalgae-fortified vegetable frankfurter sausages (F-VFS) and in macroalgae-fortified traditional Portuguese sausage "chouriço" (F-TPS), overall incrementing the contents of Mg, K, Ca, Mn and Fe and decreasing the Na/K ratio. The application of HPP allowed extending the shelf-life of frankfurters by about 3-fold and improved the safety of "chouriço" along 180 days of storage, keeping its microbial load below the detection limit. The prevention of microbial growth in F-MFS and F-VFS was accompanied by pH stability of the products. In addition, no significant detriment on surface color and fatty acids was observed between pressurized and non-pressurized sausages, allowing consolidating the suitability of HPP in seaweed-fortified fermented sausages.

Microwave-Assisted Extraction of Phlorotannins from Fucus vesiculosus.

Microwave-assisted extraction (MAE) was carried out to maximize the extraction of phlorotannins from Fucus vesiculosus using a hydroethanolic mixture as a solvent, as an alternative to the conventional method with a hydroacetonic mixture. Optimal MAE conditions were set as ethanol concentration of 57% (v/v), temperature of 75 °C, and time of 5 min, which allowed a similar recovery of phlorotannins from the macroalgae compared to the conventional extraction. While the phlorotannins richness of the conventional extract was slightly superior to that of MAE (11.1 ± 1.3 vs. 9.8 ± 1.8 mg PGE/g DWextract), both extracts presented identical phlorotannins constituents, which included, among others, tetrafucol, pentafucol, hexafucol, and heptafucol structures. In addition, MAE showed a moderate capacity to scavenge ABTS•+ (IC50 of 96.0 ± 3.4 µg/mL) and to inhibit the activity of xanthine oxidase (IC50 of 23.1 ± 3.4 µg/mL) and a superior ability to control the activity of the key metabolic enzyme α-glucosidase compared to the pharmaceutical drug acarbose.

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.

Screening of Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima as Functional Ingredients.

The intent of the present work was to evaluate the potential of four macroalgae prevalent in Europe, namely Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima, for application in functional foods, either in the direct form or as extracts. Accordingly, nutritional composition, the content of phytochemical antioxidants, and the inhibitory ability of key enzymes with impacts on obesity and diabetes (α-glucosidase and pancreatic lipase) or on arterial pressure (angiotensin-I converting enzyme), were evaluated. Overall, protein, lipid, ash and fiber contents of the macroalgae ranged from 9⁻24% dw, 0.5⁻3.0% dw, 20⁻32% dw, and 37⁻45% dw, respectively, making them good candidates for nutritional supplementation of several foods, particularly due to their mineral and fiber contents. In addition, brown macroalgae, in particular F. vesiculosus, stood out for its superior phenolic content, which was reflected by its high antioxidant ability and inhibition towards α-glucosidase activity (0.032 mg/mL of hydroacetonic extract inhibited 50% of the enzyme activity).