红棕色海藻提取物：生物活性化合物的来源。

Red and brown seaweeds extracts: A source of biologically active compounds.

机构信息

IPMA, IP, Department for the Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal.

IPMA, IP, Department for the Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; CIIMAR, Interdisciplinary Center of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal.

出版信息

Food Chem. 2022 Nov 1;393:133453. doi: 10.1016/j.foodchem.2022.133453. Epub 2022 Jun 10.

DOI:10.1016/j.foodchem.2022.133453

PMID:35751208

Abstract

The biological activities of Porphyra sp., Gracilaria gracilis, Alaria esculenta and Saccharina latissima extracts prepared by enzymatic and ball milling-assisted methods and hot water were evaluated. Enzyme-assisted methods allowed the highest extraction yields. Alcalase-assisted extraction (EAA) was the most effective in the recovery of polyphenolic compounds and Porphyra sp. had the highest content. The efficiency of flavonoids extraction was highly dependent on the used method. Globally, Porphyra sp. and EAA extracts exhibited the highest antioxidant and chelating activities. The highest α-amylase inhibitory activity was determined in HW Porphyra sp. extract while EAA A. esculenta extract had the highest α-glucosidase inhibitory activity. The highest ACE inhibitory activity was obtained in EAA from S. latissima. None of the extracts showed antimicrobial activity against the tested bacteria. The results showed that Porphyra sp. and S. latissima are potentially useful as ingredient in functional foods and nutraceuticals.

摘要

采用酶法和球磨辅助法及热水法制备了紫菜、石花菜、裙带菜和海带提取物，并对其生物活性进行了评价。酶法辅助提取可获得最高的提取率。碱性蛋白酶辅助提取（EAA）最有利于多酚类化合物的回收，紫菜的含量最高。黄酮类化合物提取的效率高度依赖于所使用的方法。总体而言，紫菜和 EAA 提取物表现出最高的抗氧化和螯合活性。HW 紫菜提取物具有最高的α-淀粉酶抑制活性，而 EAA 裙带菜提取物具有最高的α-葡萄糖苷酶抑制活性。EAA 海带提取物具有最高的 ACE 抑制活性。测试的细菌均未显示出任何一种提取物的抗菌活性。结果表明，紫菜和海带具有作为功能性食品和营养保健品成分的潜力。