Article
Biochemical Research Methods
Marie Emilie Wekre, Sondre Hellesen Brunvoll, Monica Jordheim
Summary: The total quantification of polyphenols in brown seaweeds from different tidal zones was conducted using selective H-1 quantitative NMR (qNMR) method and compared with the colorimetric Folin-Ciocalteu total phenolic content (TPC) assay. The results showed that qNMR and TPC provided similar results for sublittoral growing species, but for eulittoral species, TPC method showed higher polyphenolic amounts, up to three times higher than qNMR method.
PHYTOCHEMICAL ANALYSIS
(2022)
Article
Food Science & Technology
Xiao Chen, Minlan Yuan, Yuting Wang, Yan Zhou, Xiaohong Sun
Summary: The study demonstrated that fermentation with different Lactobacillus strains could enhance the bioactive compounds, antioxidant capacity, and phenolic profiles of kiwifruit pulps. Furthermore, Lactobacillus plantarum fermentation showed better retention of antioxidants and viable count during digestion compared to Lactobacillus acidophilus. Overall, Lactobacillus plantarum was found to be more suitable for fermenting kiwifruit pulp compared to Lactobacillus acidophilus and Lactobacillus casei.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Thermodynamics
Mohamed Ali Wahab, Katharina Kebelmann, Bernhard Schartel, Gareth Griffiths
Summary: This study explored anaerobic digestion and dark fermentation as green pre-treatments for seaweed biomass prior to pyrolysis. The biological pre-treatments significantly affected the composition and structure of the seaweeds, leading to changes in thermal degradation and volatile profiles during pyrolysis, with potential for generating biooil similar to petroleum-based composition.
ENERGY CONVERSION AND MANAGEMENT
(2021)
Review
Chemistry, Medicinal
Bertoka Fajar Surya Perwira Negara, Jae-Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Summary: Phlorotannins are secondary metabolites produced by brown seaweeds with antiviral, antibacterial, antifungal, and larvicidal activities. Their structural diversity grows as polymerization increases. Further studies of their biological activity against fungal and parasitic infections are needed.
Review
Chemistry, Medicinal
Hongli Zheng, Yanan Zhao, Lei Guo
Summary: Phlorotannins are natural active substances extracted from brown algae, which have a wide range of biological activities and are mainly used in medicine, food, and cosmetics. This paper reviews the research progress of phlorotannins, which will contribute to the investigation of their important biological significance.
Review
Food Science & Technology
Surbhi Agarwal, Vikas Singh, Komal Chauhan
Summary: Diabetes is a global public health problem, and there is a growing interest in using seaweed extracts with antidiabetic potential. Seaweed extracts can inhibit carbohydrate hydrolyzing enzymes, lower blood glucose, reduce weight gain, improve lipid profile and provide protection against oxidative stress. However, further research is needed to fully explore the potential benefits of seaweed as a whole, its bioactive compounds, and its extracts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
S. Shrestha, W. Zhang, S. D. Smid
Summary: Phlorotannins are polyphenolic compounds mainly found in brown seaweed, with a range of bioactivities including neuroprotective, antidiabetic, anticancer properties. Current research is mainly based on biochemical and cell-based assays, highlighting the need for further preclinical and clinical studies to investigate their bioavailability, efficacy and safety.
Article
Biotechnology & Applied Microbiology
Marie Emilie Wekre, Bjarte Holmelid, Jarl Underhaug, Bjorn Pedersen, Georg Kopplin, Monica Jordheim
Summary: Through extraction and purification, researchers have discovered multiple high-value compounds from the by-products of brown seaweed production, particularly phenolic compounds. This finding is significant for the commercial utilization and research of brown seaweed.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Food Science & Technology
Ruihong Dong, Shuai Liu, Jianhua Xie, Yi Chen, Yuting Zheng, Xingjie Zhang, En Zhao, Zipei Wang, Hongyan Xu, Qiang Yu
Summary: The study demonstrated that polyphenols from carrot had low recovery during in vitro digestion, but their concentration increased significantly after colonic fermentation, showing antioxidant and enzyme inhibitory properties. Additionally, fermented carrot powder regulated the gut microbiota by improving the relative abundance of beneficial bacteria, indicating a potential role in gastrointestinal health.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Belen Almeida, Sonia Barroso, Ana S. D. Ferreira, Pedro Adao, Susana Mendes, Maria M. Gil
Summary: The study revealed that the polyphenol content and antioxidant power of F. spiralis extracts are influenced by the time of harvest and the solvents used for extraction. Summer extracts showed the highest polyphenol content and strongest antioxidant capacity.
Article
Chemistry, Applied
Jiayan Xie, Nan Sun, Hairong Huang, Jianhua Xie, Yi Chen, Xiaobo Hu, Xiaoyi Hu, Ruihong Dong, Qiang Yu
Summary: This study found that mung bean coat is a good source of dietary polyphenols, which can be released through colonic fermentation and contribute to antioxidant capacity. The polyphenols in mung bean coat can also improve the abundance of beneficial bacteria and promote the synthesis of short-chain fatty acids (SCFAs), thereby promoting gut health.
Article
Biochemistry & Molecular Biology
Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush
Summary: This study investigated the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with tamarillo powder. The results showed that the fruit polyphenols were retained and the yoghurt had increased levels of free essential amino acids, total phenolic content, and antioxidant activity after digestion. The fortified yoghurt also had higher bioaccessibility of chlorogenic acid and kaempferol-3-rutinoside. This suggests that the yoghurt matrix can protect compounds from degradation and increase their absorption in the small intestine.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Agriculture, Dairy & Animal Science
Qianqian Huang, Yuhua Chen, Xingxing Wang, Yuanhao Wei, Min Pan, Guoqi Zhao
Summary: This study found that dietary supplementation with phlorotannins improved rumen fermentation and fatty acid composition by modulating the rumen bacterial community, as shown in an in vitro culture study.
Article
Food Science & Technology
Bo Bo, Hyunbin Seong, Geonhee Kim, Nam Soo Han
Summary: The study found that Laphet has health-promoting properties in in vitro digestion and fecal fermentation models, retaining its polyphenol content and antioxidant activities while also exhibiting prebiotic effects, supporting a healthy gut microbiome.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Energy & Fuels
Yiru Zhao, Nathalie Bourgougnon, Jean-Louis Lanoiselle, Thomas Lendormi
Summary: Seaweeds are a promising and sustainable feedstock for biofuel production due to their high availability and easy fermentable composition. This comprehensive review examines the biochemical composition of seaweeds and their potential for biomethane and biohydrogen production, as well as the effects of common pretreatment methods. Satisfactory yields comparable to terrestrial biomass can be obtained, and a potential energy production scheme using seaweed from the Caribbean Islands is proposed.
Review
Nutrition & Dietetics
Ian Rowland, Glenn Gibson, Almut Heinken, Karen Scott, Jonathan Swann, Ines Thiele, Kieran Tuohy
EUROPEAN JOURNAL OF NUTRITION
(2018)
Article
Food Science & Technology
Manuel Y. Schar, Giulia Corona, Gulten Soycan, Clemence Dine, Angelika Kristek, Sarah N. S. Alsharif, Volker Behrends, Alison Lovegrove, Peter R. Shewry, Jeremy P. E. Spencer
MOLECULAR NUTRITION & FOOD RESEARCH
(2018)
Review
Cell Biology
Sophie Miguel, Claire Champ, Jon Day, Esther Aarts, Ben A. Bahr, Martijntje Bakker, Diana Banati, Vittorio Calabrese, Tommy Cederholm, John Cryan, Louise Dye, Jonathan A. Farrimond, Aniko Korosi, Sophie Laye, Stuart Maudsley, Dragan Milenkovic, M. Hasan Mohajeri, John Sijben, Alina Solomon, Jeremy P. E. Spencer, Sandrine Thuret, Wim Vanden Berghe, David Vauzour, Bruno Vellas, Keith Wesnes, Peter Willatts, Raphael Wittenberg, Lucie Geurts
AGEING RESEARCH REVIEWS
(2018)
Article
Nutrition & Dietetics
Francina R. Baldrick, Kevin McFadden, Maria Ibars, Chris Sung, Tanya Moffatt, Kate Megarry, Keith Thomas, Peter Mitchell, Julie M. W. Wallace, L. Kirsty Pourshahidi, Nigel G. Ternan, Giulia Corona, Jeremy Spencer, Parveen Yaqoob, Sarah Hotchkiss, Ross Campbell, Jose Manuel Moreno-Rojas, Francisco Julicin Cuevas, Gema Pereira-Caro, Ian Rowland, Chris I. R. Gill
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2018)
Article
Biochemistry & Molecular Biology
David Vauzour, Simone Corsini, Michael Mueller, Jeremy P. E. Spencer
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
(2018)
Article
Biochemistry & Molecular Biology
Anna M. Amini, Jeremy P. E. Spencer, Parveen Yaqoob
Review
Biochemistry & Molecular Biology
Javier I. Ottaviani, Christian Heiss, Jeremy P. E. Spencer, Malte Kelm, Hagen Schroeter
MOLECULAR ASPECTS OF MEDICINE
(2018)
Article
Food Science & Technology
Carmela Lamacchia, Daniela Musaico, Mary E. Henderson, Triana Bergillos-Meca, Morgane Roul, Loretta Landriscina, Ivana Decina, Giulia Corona, Adele Costabile
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Multidisciplinary Sciences
Claudia Marques, Iva Fernandes, Manuela Meireles, Ana Faria, Jeremy P. E. Spencer, Nuno Mateus, Conceicao Calhau
SCIENTIFIC REPORTS
(2018)
Meeting Abstract
Biochemistry & Molecular Biology
Jeremy Spencer
FREE RADICAL BIOLOGY AND MEDICINE
(2018)
Review
Nutrition & Dietetics
Amy Rees, Georgina F. Dodd, Jeremy P. E. Spencer
Article
Nutrition & Dietetics
Angelika Kristek, Maria Wiese, Patrizia Heuer, Ondrej Kosik, Manuel Y. Schar, Gulten Soycan, Sarah Alsharif, Gunter G. C. Kuhnle, Gernma Walton, Jeremy P. E. Spencer
BRITISH JOURNAL OF NUTRITION
(2019)
Article
Food Science & Technology
Gabriele Serreli, Maria Paola Melis, Giulia Corona, Monica Deiana
FOOD AND CHEMICAL TOXICOLOGY
(2019)
Article
Nutrition & Dietetics
Salisu M. Abubakar, Moses T. Ukeyima, Jeremy P. E. Spencer, Julie A. Lovegrove