Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

Foods

Rebeca André¹  Rita Pacheco¹  Laura Guedes¹  MariaLuísa Serralheiro¹  Lia Ascensão²  PedroD. Vaz³  Ricardo Melo⁴ 

[1] BioISI—Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal;Centre for Environmental and Marine Studies (CESAM) Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal;Champalimaud Foundation, Champalimaud Centre for the Unknown, 1400-038 Lisboa, Portugal;Marine and Environmental Sciences Centre (MARE), Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal;

关键词: Fucus vesiculosus;    phlorotannins;    peptides;    acetylcholinesterase;    HMG-CoA reductase;    cholesterol;   

DOI  :  10.3390/foods9070955

来源: DOAJ

【 摘 要 】

Fucus vesiculosus is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on F.vesiculosus of different origins on what concerns its chemical constituents and final bioactivities. The aqueous extract of the seaweeds were obtained at different temperatures, similar to food preparation and then purified by SPE. The compound identification was carried out by Liquid Chromatography High Resolution Mass Spectrometry (LC-HRMS/MS) and algae extracts microstructure were observed by Scanning Electron Microscopy (SEM). The activities were determined by using antioxidant activity, inhibition of acetylcholinesterase (AChE) and 3-hidroxi-3-methyl-glutaril-CoA (HMG-CoA) reductase (HMGR) together with Caco-2 cells line simulating the intestinal barrier. The activity of AChE and the HMGR were inhibited by the extracts giving IC₅₀ values of 15.0 ± 0.1 µg/mL and 4.2 ± 0.1 µg/mL, respectively and 45% of the cholesterol permeation inhibition. The main compounds identified were phlorotannins and peptides derivatives. The mode of preparation significantly influenced the final bioactivities. Moreover, the in vitro results suggest that the preparation of F. vesiculosus as a soup could have hypercholesterolemia lowering effect.

【 授权许可】

Unknown