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Macroalgal Proteins: A Review

Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly...

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Autores principales: Brien, Ronan O’, Hayes, Maria, Sheldrake, Gary, Tiwari, Brijesh, Walsh, Pamela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871301/
https://www.ncbi.nlm.nih.gov/pubmed/35206049
http://dx.doi.org/10.3390/foods11040571
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author Brien, Ronan O’
Hayes, Maria
Sheldrake, Gary
Tiwari, Brijesh
Walsh, Pamela
author_facet Brien, Ronan O’
Hayes, Maria
Sheldrake, Gary
Tiwari, Brijesh
Walsh, Pamela
author_sort Brien, Ronan O’
collection PubMed
description Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.
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spelling pubmed-88713012022-02-25 Macroalgal Proteins: A Review Brien, Ronan O’ Hayes, Maria Sheldrake, Gary Tiwari, Brijesh Walsh, Pamela Foods Review Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins. MDPI 2022-02-16 /pmc/articles/PMC8871301/ /pubmed/35206049 http://dx.doi.org/10.3390/foods11040571 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Brien, Ronan O’
Hayes, Maria
Sheldrake, Gary
Tiwari, Brijesh
Walsh, Pamela
Macroalgal Proteins: A Review
title Macroalgal Proteins: A Review
title_full Macroalgal Proteins: A Review
title_fullStr Macroalgal Proteins: A Review
title_full_unstemmed Macroalgal Proteins: A Review
title_short Macroalgal Proteins: A Review
title_sort macroalgal proteins: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871301/
https://www.ncbi.nlm.nih.gov/pubmed/35206049
http://dx.doi.org/10.3390/foods11040571
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