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Francisco Jiménez-colmenero - One of the best experts on this subject based on the ideXlab platform.

  • Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.
    Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2010
    Co-Authors: Susana Cofrades, Sara Bastida, Laura Bravo, I. López-lópez, Claudia Ruiz-capillas, M.t. Larrea, Francisco Jiménez-colmenero
    Abstract:

    This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic concentration and antioxidant activity of three Spanish seaweeds: two brown seaweeds (Himanthalia elongata and Undaria pinnatifida) and one red (Porphyra umbilicalis). TDF and ash were the most abundant components in the brown seaweeds, while TDF and protein were the main components in the red one. In all seaweeds, the lipid contents were very low but the polyunsaturated fatty acid contents were high. Although the red seaweed contained significantly (p < 0.05) more protein content than the brown ones, all three contained all the essential amino acids at levels comparable to FAO/WHO requirements. The brown seaweeds contained significantly more minerals than the red one; they are a rich source of K, Na, Ca and Mg and present a beneficial Na/K ratio. Himanthalia elongata displayed remarkably high polyphenolic content, endowing it with appreciable antioxidant activity. These seaweeds offer considerable potential as functional food ingredients due to components like dietary fiber, minerals and trace elements, protein and lipids, which produce many different kinds of biological activities, and also to their high antioxidant capacity.

  • Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
    Meat science, 2009
    Co-Authors: Francisco Jiménez-colmenero, Susana Cofrades, I. López-lópez, Claudia Ruiz-capillas, T. Pintado, Maria Teresa Solas
    Abstract:

    Abstract This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P

  • Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics
    Meat science, 2009
    Co-Authors: I. López-lópez, Susana Cofrades, Francisco Jiménez-colmenero
    Abstract:

    Abstract This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n− 3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata ), partial substitution (50%) of animal fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and fat binding properties, reduced ( P P n −3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.

  • Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
    Meat science, 2007
    Co-Authors: Susana Cofrades, Laura Bravo, I. López-lópez, Maria Teresa Solas, Francisco Jiménez-colmenero
    Abstract:

    The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P < 0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P < 0.05), and springiness and cohesiveness were lower (P < 0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.

Gaurav Rajauria - One of the best experts on this subject based on the ideXlab platform.

  • characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed
    Food Research International, 2017
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abughannam
    Abstract:

    This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chloroform) and the crude extract was purified with preparative thin layer chromatography (P-TLC). Identification, quantification and structure elucidation of purified compounds was performed by LC-DAD-ESI-MS and NMR (1H and 13C). P-TLC led purification yielded 18.6mg/g fucoxanthin with 97% of purity based on the calibration curve, in single-step purification. LC-ESI-MS (parent ion at m/z 641 [M+H-H2O]+) and NMR spectra confirmed that the purified band contained all-trans-fucoxanthin as the major compound. Purified fucoxanthin exhibited statistically similar (p>0.05) DPPH scavenging capacity (EC50: 12.9μg/mL) while the FRAP value (15.2μg trolox equivalent) was recorded lower (p<0.05) than the commercial fucoxanthin. The promising results of fucoxanthin purity, recovery and activity suggested that H. elongata seaweed has potential to be exploited as an alternate source for commercial fucoxanthin production.

  • identification and characterization of phenolic antioxidant compounds from brown irish seaweed Himanthalia elongata using lc dad esi ms ms
    Innovative Food Science and Emerging Technologies, 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abughannam
    Abstract:

    Abstract This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P  Industrial relevance According to the CE 258/97 regulation, algae are considered as new foods, and could also be considered as functional foods or a source of functional ingredients. This regulation allows the food industry to include seaweeds as raw or its constituents in the formulation of food products. Therefore, much attention nowadays has been focused on harnessing seaweed and its bioactive compounds for potential pharmaceuticals, nutraceutical, cosmetics and biotechnology applications. This study explores the potential of H. elongata Irish seaweed as a natural source of commercially important antioxidant compounds for possible application in food and dietary supplementation products. The crude extract is first purified and then the most active fraction was characterized further. The identified phenolic antioxidant compounds can constitute a new move in the understanding of the health benefits of H. elongata seaweed and the species can be considered as substantial alternate for functional ingredients in food and medicinal preparations.

  • Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed.
    Food research international (Ottawa Ont.), 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abu-ghannam
    Abstract:

    This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chloroform) and the crude extract was purified with preparative thin layer chromatography (P-TLC). Identification, quantification and structure elucidation of purified compounds was performed by LC-DAD-ESI-MS and NMR (1H and 13C). P-TLC led purification yielded 18.6mg/g fucoxanthin with 97% of purity based on the calibration curve, in single-step purification. LC-ESI-MS (parent ion at m/z 641 [M+H-H2O]+) and NMR spectra confirmed that the purified band contained all-trans-fucoxanthin as the major compound. Purified fucoxanthin exhibited statistically similar (p>0.05) DPPH scavenging capacity (EC50: 12.9μg/mL) while the FRAP value (15.2μg trolox equivalent) was recorded lower (p

  • Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
    Innovative Food Science and Emerging Technologies, 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abu-ghannam
    Abstract:

    This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P 

  • Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
    Innovative Food Science & Emerging Technologies, 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abu-ghannam
    Abstract:

    Abstract This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P  Industrial relevance According to the CE 258/97 regulation, algae are considered as new foods, and could also be considered as functional foods or a source of functional ingredients. This regulation allows the food industry to include seaweeds as raw or its constituents in the formulation of food products. Therefore, much attention nowadays has been focused on harnessing seaweed and its bioactive compounds for potential pharmaceuticals, nutraceutical, cosmetics and biotechnology applications. This study explores the potential of H. elongata Irish seaweed as a natural source of commercially important antioxidant compounds for possible application in food and dietary supplementation products. The crude extract is first purified and then the most active fraction was characterized further. The identified phenolic antioxidant compounds can constitute a new move in the understanding of the health benefits of H. elongata seaweed and the species can be considered as substantial alternate for functional ingredients in food and medicinal preparations.

Nissreen Abu-ghannam - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed.
    Food research international (Ottawa Ont.), 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abu-ghannam
    Abstract:

    This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chloroform) and the crude extract was purified with preparative thin layer chromatography (P-TLC). Identification, quantification and structure elucidation of purified compounds was performed by LC-DAD-ESI-MS and NMR (1H and 13C). P-TLC led purification yielded 18.6mg/g fucoxanthin with 97% of purity based on the calibration curve, in single-step purification. LC-ESI-MS (parent ion at m/z 641 [M+H-H2O]+) and NMR spectra confirmed that the purified band contained all-trans-fucoxanthin as the major compound. Purified fucoxanthin exhibited statistically similar (p>0.05) DPPH scavenging capacity (EC50: 12.9μg/mL) while the FRAP value (15.2μg trolox equivalent) was recorded lower (p

  • Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
    Innovative Food Science and Emerging Technologies, 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abu-ghannam
    Abstract:

    This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P 

  • Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
    Innovative Food Science & Emerging Technologies, 2016
    Co-Authors: Gaurav Rajauria, Barry Foley, Nissreen Abu-ghannam
    Abstract:

    Abstract This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P  Industrial relevance According to the CE 258/97 regulation, algae are considered as new foods, and could also be considered as functional foods or a source of functional ingredients. This regulation allows the food industry to include seaweeds as raw or its constituents in the formulation of food products. Therefore, much attention nowadays has been focused on harnessing seaweed and its bioactive compounds for potential pharmaceuticals, nutraceutical, cosmetics and biotechnology applications. This study explores the potential of H. elongata Irish seaweed as a natural source of commercially important antioxidant compounds for possible application in food and dietary supplementation products. The crude extract is first purified and then the most active fraction was characterized further. The identified phenolic antioxidant compounds can constitute a new move in the understanding of the health benefits of H. elongata seaweed and the species can be considered as substantial alternate for functional ingredients in food and medicinal preparations.

  • Antioxidant potential and antimicrobial efficacy of seaweed (Himanthalia elongata) extract in model food systems
    Journal of Applied Phycology, 2014
    Co-Authors: Sabrina Cox, Nissreen Abu-ghannam, Gaurav Rajauria, Grace Hamilton Turley, Amit K Jaiswal
    Abstract:

    Extracts from marine sources exhibit antimicrobial and antioxidant properties in vitro and there has been great interest within the food industry to move towards natural methods of food preservation. Natural extracts from seaweeds could potentially have a multiple functionality within the food industry to increase safety and enhance the quality of food products. The present study is aimed to assess the antimicrobial activity of a hydrophilic extract from the fucoid brown alga Himanthalia elongata in model food systems. Carbohydrate and protein model food systems (CMFS and PMFS, respectively) were studied at varying concentrations (1 %, 5 % and 10 %) and bacterial inhibition of the extract was investigated against Salmonella abony and Listeria monocytogenes . The extract provided up to 100 % inhibition of the bacteria with a bactericidal effect in CMFS, while a bacteriostatic effect was seen in PMFS. In general, there was a significant difference ( P  

  • Enhancement of the phytochemical and fibre content of beef patties with Himanthalia elongata seaweed
    International Journal of Food Science and Technology, 2013
    Co-Authors: Sabrina Cox, Nissreen Abu-ghannam
    Abstract:

    Summary The effect of adding Himanthalia elongata seaweed (10–40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P 

Susana Cofrades - One of the best experts on this subject based on the ideXlab platform.

  • Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.
    Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2010
    Co-Authors: Susana Cofrades, Sara Bastida, Laura Bravo, I. López-lópez, Claudia Ruiz-capillas, M.t. Larrea, Francisco Jiménez-colmenero
    Abstract:

    This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic concentration and antioxidant activity of three Spanish seaweeds: two brown seaweeds (Himanthalia elongata and Undaria pinnatifida) and one red (Porphyra umbilicalis). TDF and ash were the most abundant components in the brown seaweeds, while TDF and protein were the main components in the red one. In all seaweeds, the lipid contents were very low but the polyunsaturated fatty acid contents were high. Although the red seaweed contained significantly (p < 0.05) more protein content than the brown ones, all three contained all the essential amino acids at levels comparable to FAO/WHO requirements. The brown seaweeds contained significantly more minerals than the red one; they are a rich source of K, Na, Ca and Mg and present a beneficial Na/K ratio. Himanthalia elongata displayed remarkably high polyphenolic content, endowing it with appreciable antioxidant activity. These seaweeds offer considerable potential as functional food ingredients due to components like dietary fiber, minerals and trace elements, protein and lipids, which produce many different kinds of biological activities, and also to their high antioxidant capacity.

  • Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
    Meat science, 2009
    Co-Authors: Francisco Jiménez-colmenero, Susana Cofrades, I. López-lópez, Claudia Ruiz-capillas, T. Pintado, Maria Teresa Solas
    Abstract:

    Abstract This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P

  • Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics
    Meat science, 2009
    Co-Authors: I. López-lópez, Susana Cofrades, Francisco Jiménez-colmenero
    Abstract:

    Abstract This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n− 3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata ), partial substitution (50%) of animal fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and fat binding properties, reduced ( P P n −3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.

  • Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
    Meat science, 2007
    Co-Authors: Susana Cofrades, Laura Bravo, I. López-lópez, Maria Teresa Solas, Francisco Jiménez-colmenero
    Abstract:

    The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P < 0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P < 0.05), and springiness and cohesiveness were lower (P < 0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.

Francisco J. Sánchez-muniz - One of the best experts on this subject based on the ideXlab platform.

  • Original / Otros Effects of Undaria pinnatifida, Himanthalia elongata and Porphyra umbilicalis extracts on in vitroα-glucosidase activity and glucose diffusion
    2016
    Co-Authors: Nutr Hosp, Adriana R. Garcimartín, Adriana Schultz R. Moreira, Sara Bastida, Antonio Jiménez-escrig, Pilar Rupérez, Brian D. Green, Eamon Rafferty, Francisco J. Sánchez-muniz, Juana Benedí
    Abstract:

    Antecedentes: Las algas son importante fuente alimen-taria de fibra dietética y puede influir sobre la absorción de glucosa y el control glucémico. Objetivo: Evaluar y comparar in vitro los efectos de di-ferentes extractos de las algas Undaria pinnatifida (Waka-me), Himanthalia elongata (Espagueti de mar) y Porphyra umbilicalis (Nori) sobre la actividad enzimática α-gluco-sidasa y la difusión de glucosa. Métodos: Se estudiaron los efectos de los extractos clo-rofórmicos, etánólicos y acuosos de las tres algas sobre la actividad α-glucosidasa y la difusión de glucosa a través de una membrana de diálisis. Se aplicó a los resultados un análisis de los componentes principales (PCA) para iden-tificar posibles patrones de composición y seleccionar el extracto que mejores propiedades posea

  • Aqueous extracts and suspensions of restructured pork formulated with Undaria pinnatifida, Himanthalia elongata and Porphyra umbilicalis distinctly affect the in vitro α-glucosidase activity and glucose diffusion
    LWT - Food Science and Technology, 2015
    Co-Authors: Adriana R. Garcimartín, Sara Bastida, Juana Benedí, Francisco J. Sánchez-muniz
    Abstract:

    Abstract Seaweed antidiabetic properties have been linked to changes in carbohydrate digestion and absorption. The effect of aqueous extracts and suspensions of restructured pork (RP) with 5 g/100 g of Porphyra umbilicalis (Nori), Undaria pinnatifida (Wakame) or Himanthalia elongata (Sea spaghetti) on α-glucosidase activity and glucose diffusion were in vitro tested. α-Glucosidase inhibition type was also assayed. Sea spaghetti-RP suspensions displayed, through a competitive mechanism, the highest α-glucosidase inhibitory effects (19.8% vs . control-RP at 45 min). Control-RP extracts vs. blank increased (15.4%) glucose diffusion while Nori-RP followed by Wakame-RP extracts significantly inhibited glucose diffusion (26.7% and 20%, respectively) and decreased AUC (18–20%) respect to control-RP counterpart. Stepwise analyses showed that maltose and polyphenols in the α-glucosidase inhibition- and Na in glucose diffusion-test, were significantly involved. In conclusion, Sea spaghetti-RP should be selected as α-glucosidase inhibitor while Nori-RP and Wakame-RP should be used as glucose diffusion reducers. As both hypoglycaemic effects were non-concatenated, generalizations about seaweed-RP should be avoided.

  • Effects of Undaria pinnatifida, Himanthalia elongata and Porphyra umbilicalis extracts on in vitro α-glucosidase activity and glucose diffusion.
    Nutricion hospitalaria, 2014
    Co-Authors: Adriana R. Schultz Moreira, Adriana R. Garcimartín, Sara Bastida, Antonio Jiménez-escrig, Pilar Rupérez, Brian D. Green, Francisco J. Sánchez-muniz, Ep Rafferty, Juana Benedí
    Abstract:

    Background: Seaweeds are good sources of dietary fibre, which can influence glucose uptake and glycemic control. Objective: To investigate and compare the in vitro inhibitory activity of different extracts from Undaria pinnatifida (Wakame), Himanthalia elongata (Sea spaghetti) and Porphyra umbilicalis (Nori) on α-glucosidase activity and glucose diffusion. Methods: The in vitro effects chloroform-, ethanol- and water-soluble extracts of the three algae were assayed on αglucosidase activity and glucose diffusion through membrane. Principal Components Analysis (PCA) was applied to identify patterns in the data and to discriminate which extract will show the most proper effect. Results: Only water extracts of Sea spaghetti possessed significant in vitro inhibitory effects on α-glucosidase activity (26.2% less mmol/L glucose production than control, p < 0.05) at 75 min. PCA distinguished Sea spaghetti effects, supporting that soluble fibre and polyphenols were involved. After 6 h, Ethanol-Sea spaghetti and water-Wakame extracts exerted the highest inhibitory effects on glucose diffusion (65.0% and 60.2% vs control, respectively). This extracts displayed the lowest slopes for glucose diffusion-time lineal adjustments (68.2% and 62.8% vs control, respectively). Conclusions: The seaweed hypoglycemic effects appear multi-faceted and not necessarily concatenated. According to present results, ethanol and water extracts of Sea spaghetti, and water extracts of Wakame could be useful for the development of functional foods with specific hypoglycemic properties.

  • Effects of diet enriched with restructured meats, containing Himanthalia elongata, on hypercholesterolaemic induction, CYP7A1 expression and antioxidant enzyme activity and expression in growing rats
    Food Chemistry, 2011
    Co-Authors: Adriana R. Schultz Moreira, Sara Bastida, Juana Benedí, Laura González-torres, Raul Olivero-david, María Isabel Sánchez-reus, María José González-muñoz, Francisco J. Sánchez-muniz
    Abstract:

    Abstract Meat and pork consumptions are very high in Spain. Seaweeds are rich in fibre, minerals, and bioactive substances. Due to the growing demand for healthier meats, this work studied the effect of diets containing restructured pork (RP) enriched with Himanthalia elongata (Sea Spaghetti) on: (1) cholesterolaemia; (2) liver cytochrome P450 7A1 (CYP7A1) expression; (3) liver antioxidant enzyme activities and gene expression; (4) the liver antioxidant substrate concentrations. Four groups of 10 Wistar rats each were fed a mix of 85% AIN-93 M rodent diet and 15% freeze-dried RM for 35 days. The control group (C) consumed control RP; the Sea Spaghetti (SS) group, RP with 5% Sea Spaghetti. Animals on added cholesterol diets (CholC and CholSS) consumed their basal C and SS diets enriched with cholesterol and cholic acid as hypercholesterolaemic agent. Food intake was significantly affected by the alga × cholesterol interaction and by dietary cholesterol (both p