Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity

Marine Drugs

Shekhar U. Kadam³  Colm P. O𠆝onnell³  Dilip K. Rai¹  Mohammad B. Hossain¹  Catherine M. Burgess²  Des Walsh²  Brijesh K. Tiwari¹ 

[1] Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland; E-Mails:;Food Safety, Teagasc Food Research Centre, Dublin 15, Ireland; E-Mails:;School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland; E-Mails:

关键词: laminarin;    antioxidant;    antimicrobial;    bioactive;    Laminaria hyperborea;    Ascophyllum nodosum;   

DOI  :  10.3390/md13074270

来源: mdpi

【 摘 要 】

Ultrasound assisted extraction (UAE), purification, characterization and antioxidant activity of laminarin from Irish brown seaweeds Ascophyllum nodosum and Laminarina hyperborea were investigated. UAE was carried out using 60% ultrasonic power amplitude and 0.1 M hydrochloric acid for 15 min. Separately, solid-liquid extraction was carried in an orbital shaker using 0.1 M hydrochloric acid at 70 °C for 2.5 h. UAE with hydrochloric acid resulted in the highest concentration of laminarin, 5.82% and 6.24% on dry weight basis from A. nodosum and L. hyperborea, respectively. Purification of all extracts was carried out using molecular weight cut off dialysis at 10 kDa. Characterization of the laminarin fraction was carried out using matrix assisted laser desorption/ionization time-of-flight mass spectrometry. Antioxidant activity of A. nodosum and L. hyperborea extracts had 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition levels of 93.23% and 87.57%, respectively. Moreover, these extracts have shown inihibition of bacterial growth of Staphylcoccus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.