Implications and applications, macro and microalgae

458 Pages·2011·5.151 MB·English

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PREFACE
Sea vegetables are rich in soluble dietary fibers, proteins, minerals, vita-
mins, antioxidants, phytochemicals, and polyunsaturated fatty acids,
with low caloric value. Polysaccharides from sea vegetables have been
reportedtopossessbiologicalactivitieswithpotentialmedicinalvaluesin
additiontotheircurrentstatusasasourceofdietaryfibersandprebiotics.
Generally, sea vegetables are used as gelling agent and stabilizers in the
foodandpharmaceuticalindustries,butcurrentresearchhasprovedtheir
potentialmedicinalvalueagainstvariousdiseasessuchasallergy,cancer,
diabetes, hypertension, oxidative stress, inflammation, thrombosis,
obesity, lipidemia, and other degenerative disorders. The human con-
sumptionofalgalfiberpromotesthegrowthandprotectionofthebenefi-
cialintestinalflora,greatlyincreasesstoolvolume,andreducestheriskof
colon cancer. Moreover, phytochemicals produced by algal species may
potentiallybebioactivecompoundsofinterestsinthefoodandnutraceu-
ticalindustries.Thus,thevalueofseavegetablesasanewfunctionaland
healthingredientisgainingpopularity.Further,theyhavethepotentialto
providethecosmeticsandfoodmarketwithvaluablebiomoleculessuch
ashighlyunsaturatedfattyacids,tannins,carotenoids,andsulfatedpoly-
saccharides.Hence,alargenumbersofseavegetablebioactiveshavebeen
identifiedwithpotentialusesinvariousareasincludingfunctionalfood,
pharmaceutical,andcosmeceutical.
Sea vegetables are lower plants living attached to rocks or sand, con-
tain pigments such as green chlorophyll, yellow carotenoids, and red
phycobilins,andareclassifiedasgreen,red,andbrownalgaedepending
onthepigments.Edibleseavegetablesconsistof0.4%ofgreenalgae,33%
of red algae, and 66.5% of brown algae and are consumed primarily in
EastAsiancountriesincludingSouthKorea,Japan,andChina.Seavege-
tablesare the most consumed food ingredientin SouthKoreaand Japan
occupying75%and45%,respectivelyofeachcountry’swholeseavegeta-
bleconsumption.Seavegetablesthathaveashcontentof25%arealkaline
foodcontainingrich mineralssuchascalcium,potassium, phosphorous,
copper,manganese,iron,iodine,etc.Recentresearchinnaturalproducts
chemistry reveals a vast abundance of marine organisms, macro and
micro, that contain novel compounds of interest to human health and
industry.Amongthemarineorganisms,marinemacroalgaerepresentone
oftherichestsourcesofnaturalantioxidantsandantimicrobials.Theyare
also an excellent source of vitamins such as A, Bl, B12, C, D, and E;
xix
xx Preface
riboflavin;niacin;pantothenicacid;andfolicacidaswellasmineralssuch
asCa,P,Na,K,andI.
Dried organisms consist of 32–60% water soluble carbohydrates and
4–12% fiber, and when decomposing sticky viscous substances, they
produce glucose and fructose. Moreover, they have lot of dietary
fiber to lower blood cholesterol that they are effective in preventing
hypertension, heart disease, arteriosclerosis, and iodine that improves
metabolism—thesmoothvascularandcardiacaction,thebodytempera-
tureandperspirationregulation.
Thisbookiscompletedwiththehelpofmanyinvaluablecontributors
around the world. Therefore, I would like to thank them all for their
valuable time and effort invested in this book. This book is an attempt
todescribethepresentandfutureprospectsofmarinealgaeasmedicinal
food as the remedies containing natural ingredients from marine algae
goesbacktotheancientera.Thisbookdescribesthenutritionalelements,
specialingredients(secondarymetabolites),andbiologicalactivitiescen-
teringaround thereportedinformationonmarinealgaemayhelp tothe
personnelinacademiaandalsoforgeneralpublic.Thisvolumecoversthe
use of marine algal based materials in terms of human health and per-
sonal care. Since the synthetically derived materials show some side
effects,hugeattentionfromgeneralpublicandacademiaontheproducts
from natural-based materials including marine macro- and microalgae
has been gained due to their prominent biological activities and abun-
dance. Hence, this book discusses the importance of biologically active
compoundsfromalgaeunderfoursections.
The first section, which includes Chapters 1 and 2, familiarizes the
readerswiththeprospectsofmarine-derivedfoodsinrelationtomedici-
nal value. It covers the present and future prospects of marine algae.
Secondsection(Chapters3–16)looksatthemedicinalfoodsfromvariety
ofmarinesources.Individualchapterscovertheimportanceandvaluesof
some frequently use marine algal species. The third section, containing
Chapters17–24coversthebiologicalimplicationsofmarinealgae.Finally,
the fourth section, containing Chapters 25–34, discusses the applications
of marine algae-derived materials in medicinal and nutraceutical indus-
triesinrelationtohumanhealth.
SE-KWONKIM
ADVISORY BOARDS
KEN BUCKLE
UniversityofNewSouthWales,Australia
MARY ELLEN CAMIRE
UniversityofMaine,USA
ROGER CLEMENS
UniversityofSouthernCalifornia,USA
HILDEGARDE HEYMANN
UniversityofCalifornia,Davis,USA
ROBERT HUTKINS
UniversityofNebraska,USA
RONALD JACKSON
BrockUniversity,Canada
HUUB LELIEVELD
GlobalHarmonizationInitiative,TheNetherlands
DARYL B. LUND
UniversityofWisconsin,USA
CONNIE WEAVER
PurdueUniversity,USA
RONALD WROLSTAD
OregonStateUniversity,USA
SERIES EDITORS
GEORGE F. STEWART (1948–1982)
EMIL M. MRAK (1948–1987)
C. O. CHICHESTER (1959–1988)
BERNARD S. SCHWEIGERT (1984–1988)
JOHN E. KINSELLA (1989–1993)
STEVE L. TAYLOR (1995–2011)
JEYA HENRY (2011– )
CONTRIBUTORS
Numbersinparenthesesindicatethepagesonwhichtheauthors’contributionsbegin.
(cid:1) AbdulBakrudeenAliAhmed
Institute of Biological Sciences, Faculty of Science, University of
Malaya,KualaLumpur,Malaysia(403)
(cid:1) JarmilaAmbrozˇova´
Department of Food Analysis and Chemistry, Faculty of Technology,
TomasBataUniversityinZl´ın,Zl´ın,CzechRepublic(339)
(cid:1) M.L.ArvindaSwamy
Laboratory of Infectious Diseases, Centre for Cellular and Molecular
Biology,Hyderabad,AndhraPradesh,India(71)
(cid:1) NaharaErnestinaAyala-Sa´nchez
FacultaddeCienciasMarinas,UniversidadAutonomadeBajaCalifor-
nia,Km106CarreteraTijuana-Ensenada,BajaCalifornia,Mexico(29)
(cid:1) IraBhatnagar
Department of Chemistry, Pukyong National University, Busan,
RepublicofKorea;LaboratoryofInfectiousDiseases,CentreforCellu-
larandMolecularBiology,Hyderabad,India(85)
(cid:1) MonikaCˇerna´
DepartmentofFoodTechnologyandMicrobiology,FacultyofTechnol-
ogy,TomasBataUniversityinZl´ın,Zl´ın,CzechRepublic(297)
(cid:1) ClaudiaMarianaGomez-Gutierrez
FacultaddeCienciasMarinas,UniversidadAutonomadeBajaCalifor-
nia,Km106CarreteraTijuana-Ensenada,BajaCalifornia,Mexico(29)
(cid:1) E.Go´mez-Ordo´n˜ez
MetabolismandNutritionDepartment,InstitutodeCienciayTecnolo-
g´ıadeAlimentosyNutricio´n(ICTAN),ConsejoSuperiordeInvestiga-
ciones Cient´ıficas (CSIC), Jose´ Antonio Novais 10, Ciudad
Universitaria,Madrid,Spain(325)
(cid:1) GracielaGuerra-Rivas
Facultad de Ciencias Marinas, Universidad Autonoma de Baja
California, Km 106 Carretera Tijuana-Ensenada, Baja California,
Mexico (29)
xv
xvi Contributors
(cid:1) S.W.A.Himaya
Marine Biochemistry Laboratory, Department of Chemistry, Pukyong
NationalUniversity,Busan,RepublicofKorea(97)
(cid:1) Hye-JungHwang
College of Fisheries Science, Pukyong National University, Busan,
RepublicofKorea(143,179)
(cid:1) A.Jime´nez-Escrig
MetabolismandNutritionDepartment,InstitutodeCienciayTecnolo-
g´ıadeAlimentosyNutricio´n(ICTAN),ConsejoSuperiordeInvestiga-
ciones Cient´ıficas (CSIC), Jose´ Antonio Novais 10, Ciudad
Universitaria,Madrid,Spain(325)
(cid:1) You-JinJeon
School of Marine Biomedical Sciences, Jeju National University, Jeju,
RepublicofKorea(163)
(cid:1) Won-KyoJung
Department of Marine Life Science, Chosun University, Gwangju,
Republic of Korea; Marine Bio Research Center, Chosun University,
Gwangju,RepublicofKorea(429)
(cid:1) Kyong-HwaKang
Marine Bioprocess Research Center, Pukyong National University,
Busan,RepublicofKorea(313)
(cid:1) FatihKaradeniz
Department of Chemistry, Pukyong National University, Busan,
RepublicofKorea(255)
(cid:1) MustafaZaferKaragozlu
Department of Chemistry, Pukyong National University, Busan,
RepublicofKorea(225)
(cid:1) In-HyeKim
College of Fisheries Science, Pukyong National University, Busan,
RepublicofKorea(143,179)
(cid:1) Se-KwonKim
Marine Bioprocess Research Center, Pukyong National University,
Busan, Republic of Korea; Department of Chemistry, Pukyong
National University, Busan, Republic of Korea; Marine Biochemistry
Laboratory, Department of Chemistry, Pukyong National
University, Busan, Republic of Korea (1, 17, 41, 57, 85, 97, 111, 129,
163,191,213,225,235,245,255,267,277,287,313,391,417,429)
(cid:1) TomoyukiKoyama
Graduate School of Marine Science and Technology,Tokyo University
ofMarineScienceandTechnology,Minato-ku,Tokyo,Japan(199,443)
Contributors xvii
(cid:1) XifengLi
Marine Bioprocess Research Center, Pukyong National University,
Busan,RepublicofKorea;DepartmentofChemistry,CollegeofScience,
YanbianUniversity,Jilin,PRChina(129,213)
(cid:1) Yong-XinLi
Marine Biochemistry Laboratory, Department of Chemistry, Pukyong
NationalUniversity,Busan,RepublicofKorea(391)
(cid:1) LudmilaMachu˚
Department of Food Analysis and Chemistry, Faculty of Technology,
TomasBataUniversityinZl´ın,Zl´ın,CzechRepublic(371)
(cid:1) EreshaMendis
Faculty of Agriculture, Department of Food Science & Technology,
UniversityofPeradeniya,Peradeniya,SriLanka(1)
(cid:1) LadislavaMisˇurcova´
DepartmentofFoodTechnologyandMicrobiology,FacultyofTechnol-
ogy,TomasBataUniversityinZl´ın,Zl´ın,CzechRepublic(339,371)
(cid:1) Taek-JeongNam
College of Fisheries Science, Pukyong National University, Busan,
RepublicofKorea(143,179)
(cid:1) Dai-HungNgo
Department of Chemistry, Pukyong National University, Busan,
RepublicofKorea(245,267)
(cid:1) MinhHongThiNguyen
Department of Marine Life Science, Chosun University, Gwangju,
Republic of Korea; Marine Bio Research Center, Chosun University,
Gwangju,RepublicofKorea(429)
(cid:1) RamjeePallela
Marine Bioprocess Research Center, Pukyong National University,
Busan,RepublicofKorea(287)
(cid:1) RatihPangestuti
Marine Biochemistry Laboratory, Department of Chemistry, Pukyong
NationalUniversity,Busan,RepublicofKorea(41,57,111)
(cid:1) PujiRahmadi
MarineandRiverEcologyLaboratory,DepartmentofEcologicalEngi-
neering,PukyongNationalUniversity,Busan,RepublicofKorea(57)
(cid:1) NiranjanRajapakse
Faculty of Agriculture, Department of Food Science and Technology,
UniversityofPeradeniya,Peradeniya,SriLanka(17)
xviii Contributors
(cid:1) P.Rupe´rez
MetabolismandNutritionDepartment,InstitutodeCienciayTecnolo-
g´ıadeAlimentosyNutricio´n(ICTAN),ConsejoSuperiordeInvestiga-
ciones Cient´ıficas (CSIC), Jose´ Antonio Novais 10, Ciudad
Universitaria,Madrid,Spain(325)
(cid:1) DusˇanSamek
Department of Food Analysis and Chemistry, Faculty of Technology,
TomasBataUniversityinZl´ın,Zl´ın,CzechRepublic(339)
(cid:1) MahindaSenevirathne
Marine Bioprocess Research Center, Pukyong National University,
Busan,RepublicofKorea(277)
(cid:1) MiyukiShirosaki
Graduate School of Marine Science and Technology,Tokyo University
ofMarineScienceandTechnology,Minato-ku,Tokyo,Japan(199)
(cid:1) SonˇaSˇkrova´nkova´
Department of Food Analysis and Chemistry, Faculty of Technology,
TomasBataUniversityinZl´ın,Zl´ın,CzechRepublic(357)
(cid:1) ImaEsthelaSoria-Mercado
FacultaddeCienciasMarinas,UniversidadAutonomadeBajaCalifornia,
Km106CarreteraTijuana-Ensenada,BajaCalifornia,Mexico(29)
(cid:1) RosnaMatTaha
Institute of Biological Sciences, Faculty of Science, University of
Malaya,KualaLumpur,Malaysia(403)
(cid:1) NoelVinayThomas
Marine Biochemistry Laboratory, Department of Chemistry, Pukyong
NationalUniversity,Busan,RepublicofKorea(129,213)
(cid:1) QuangVanTa
Marine Biochemistry Laboratory, Department of Chemistry, Pukyong
NationalUniversity,Busan,RepublicofKorea(191)
(cid:1) JayachandranVenkatesan
Department of Chemistry, Pukyong National University, Busan,
RepublicofKorea(417)
(cid:1) Thanh-SangVo
Department of Chemistry, Pukyong National University, Busan,
RepublicofKorea(245,267)
(cid:1) IsuruWijesekara
Marine Biochemistry Laboratory, Department of Chemistry, Pukyong
NationalUniversity,Busan,RepublicofKorea(235)
(cid:1) W.A.J.P.Wijesinghe
School of Marine Biomedical Sciences, Jeju National University, Jeju,
RepublicofKorea(163)
1
CHAPTER
Present and Future Prospects
of Seaweeds in Developing
Functional Foods
Eresha Mendis*,1 and Se-Kwon Kim†,‡
Contents I. FunctionalFoodsandDiseasePrevention 2
A. Emergingtrendsinthefunctionalfoodindustry 3
II. PotentialofSeaweedsasaSourcetoDevelop
FunctionalFoods 4
III. BiochemicalCompositionalAnalysisofSeaweeds
thatCatertothePotentialofSeaweedsasaSource
toDevelopFunctionalFoods 5
A. Seaweedproteins,peptides,andaminoacids 5
B. Polysaccharides 7
C. Phytochemicals 9
D. Lipids 10
E. Mineralsandvitamins 11
IV. PresentSituationandPotentialofSeaweedsfor
NovelFunctionalFoodProductDevelopments 12
References 13
Abstract Therehasbeenacombinedeffortamongscientiststoexploreand
utilizevarying foodsourcestodevelopfunctional foodstocater
theever-increasingdemandfromtheconsumers,whoseekhealth-
promotingrolesofdietarycompounds.Consideringthediversityof
biochemicalsinseaweedsthatarecapableofexertingbioactivities,
* FacultyofAgriculture,DepartmentofFoodScience&Technology,UniversityofPeradeniya,Peradeniya,
SriLanka
{ MarineBioprocessResearchCenter,PukyongNationalUniversity,Busan,RepublicofKorea
{ DepartmentofChemistry,PukyongNationalUniversity,Busan,RepublicofKorea
1 Correspondingauthor:EreshaMendis,E-mailaddress:[e-mail]
AdvancesinFoodandNutritionResearch,Volume64 #2011ElsevierInc.
ISSN1043-4526,DOI:10.1016/B978-0-12-387669-0.00001-6 Allrightsreserved.
1
2 EreshaMendisandSe-KwonKim
agrowingtrendisdevelopingacrossglobetoemployseaweedsin
functional food development. Proteins, peptides, amino acids,
polysaccharides, phenolics, lipids, vitamins, and minerals in sea-
weeds and their functional properties provide insights into the
success of potential functional food products that can be devel-
opedutilizingseaweeds.However,severalfactorsneedtobetaken
intoconsiderationindesigningseaweed-basedfunctionalfoodsto
obtain the market success. This chapter elaborates on the pro-
spectsofseaweedsindevelopingseaweed-basedfunctionalfood
products.
I. FUNCTIONAL FOODS AND DISEASE PREVENTION
‘‘Let food be thy medicine and medicine be thy food’’ Hippocrates, 460
BC.Identificationoftherelationshipoffoodsandpreventionfromarange
of diseases in human goes back to several centuries. It is noteworthy to
comprehend that along with the ever-increasing consumer expectations
toward convenient foods, the desire to maintain and improve health
remains the key driver in the consumer goods market. Apparently, con-
sumer awareness on the diet is gradually improving, and increasing
health consciousness of modern consumers emphasizes on the broader
idea of ‘‘wellness’’ obtained through optimum nutrition. Further, health
challenges coming in the mode of chronic diseases that prevail mainly
among the aging population compel the consumers to reevaluate their
nutritionandlifestylechoicestheyadaptedforyears.Dietarytransitions
are becoming common as a result of this reevaluation process where
consumersbecomeproactiveinreducingriskoftheoccurrenceofchronic
diseases and trying to manage the diseases without medical interven-
tions.Inthiscontext, consumersarebecominghighlyreceptivefor func-
tional foods and beverages seeking health-promoting roles of dietary
compounds. Consequently, food industry has ramped up the develop-
ment and marketing of diverse group of functional food products using
differentsourcesoffoodsonwhichbiologicalassayshaveconfirmedtheir
beneficial effectsrelated to the disease preventionand health promotion
(Grayetal.,2003).
Functionalfoodscanbedevelopedinmanyforms.Conventionalfoods
withbioactivecomponentscanbepresentedclaimingpositivehealthout-
comes. Some may be fortified or enhanced foods, specifically created to
reduce disease risk associated with a certain group of people. Although
mostfoodshaveitsownfunction,inthischapter‘‘functionality’’isascribed
to a specific phenomenon widely accepted by the scientific community
involved inthisfield whichisdefinedas‘‘functionalfoodsarefoodsand
foodcomponentsthatprovideahealthbenefitbeyondbasicnutritionforthe