Algal ingredients for health and potential for use in abatement of GHG emissions Dr Maria Hayes Scientific Research Officer, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Email: Maria.Hayes@teagasc.ie
Use of Seaweed and Microalgae as food & feed
Functional Health Promoting Foods?
Functional Health Promoting Foods? Marine Discard Added Value Seaweed and microalgae ( 12 million) Aquaculture ( 500 million PA) New and novel Ingredients for Functional Foods Market New Functional Food Products Global Functional Food Market Value to reach 441.56 billion by 2022 4
Key Areas based on Market & Scientific Opportunity
How does NutraMara relate to development of animal feed & mitigation of GHGs? Five requirements for rumen development: 1. Establishment of bacteria 2. Liquid 3. Outflow of material 4. Absorptive ability of the tissue 5. Substrate to allow bacterial growth, such as minerals and feed nutrients
NutraMara Outputs https://oar.marine.ie/handle/10793/1327
Isolation and Characterisation Strategies Purification steps techniques: Gel filtration ion exchange-size exclusion chromatography RP-HPLC Antioxidant activity assays: DPPH, TBARS, metal chelating assay, hydroxyl radical scavenging activity assay, peroxide value (PV), carbonyl values (COV) assay Heart health and antimicrobial assays: agar diffusion assay, liquid growth inhibition Minimum Inhibitory Concentration (MIC), ACE-I-inhibition, renin inhibition RP-HPLC and study of the bioactivities Characterisation of active fractions: MALDI, Edman degradation, Q-TOF/MS Synthesis of the characterised peptides to confirm bioactivities
Generation of phlorotannin extracts In: Raw material Stabilise Extract Dry Crude sample Freeze dryer Solid-Liquid Extraction Rotary evaporator Characterise structure Purify further In vitro bioassay Enrich & Purify Q-TOF-MS Preparative HPLC Bio-assays Flash Chromatography
Generation of phlorotannin extracts
Lopes, G., Sousa, C., Silva, L. R., Pinto, E., Andrade, P. B., Bernardo, J., Mouga, T., Vanentao, P., (2012) Can phlorotannin purified extracts constitute A novel pharmacological alteranative for microbial infections with associated inflammatory conditions? PLOS ONE DOI: 10.3371/journal.pone003145 Seaweed derived Tyrosinase inhibitors Marine brown algae (Phaeophyta) accumulate phloroglucinol-based polyphenols known as phlorotannins Involved in the control of pigmentation in plants inhibition of tyrosinase Pressurised Liquid extraction method used Phloroglucinol
Lopes, G., Sousa, C., Silva, L. R., Pinto, E., Andrade, P. B., Bernardo, J., Mouga, T., Vanentao, P., (2012) Can phlorotannin purified extracts constitute A novel pharmacological alteranative for microbial infections with associated inflammatory conditions? PLOS ONE DOI: 10.3371/journal.pone003145 Seaweed derived Tyrosinase inhibitors Tyrosinase (EC 1.14.18.1) is a wellknown copper containing enzyme catalyses the rate-limiting step in the biosynthesis of melanin Melanin is a natural, tyrosinasederived pigment produced by melanocytes which are controlled by the enzyme tyrosinase Tyrosinase inhibitors are used widely in dermatological treatments are applied in cosmetic treatments Melanogenesis and darkening of skin Anti-browning of mushrooms and other foods Browning of mushrooms
% Tyrosinase inhibition Lopes, G., Sousa, C., Silva, L. R., Pinto, E., Andrade, P. B., Bernardo, J., Mouga, T., Vanentao, P., (2012) Can phlorotannin purified extracts constitute A novel pharmacological alteranative for microbial infections with associated inflammatory conditions? PLOS ONE DOI: 10.3371/journal.pone003145 Seaweed derived tyrosinase inhibitors Purified the extracts using cellulose membrane 1 100.00 Inhibition of mushroom tyrosinase enzyme by seaweed derived phlorotannin extracts 69.65 70.90 85.07 72.64 85.82 94.28 69.15 Freeze-dried and re-tested at a concentration of 1mg/ml 50.00 0.00 45.15
Protein content of seaweeds Green macroalgae (10-26%) Red macroalgae (35-47%) Lectins and phycobiliproteins All essential amino acids Acidic amino acids Algal species Protein content References (% dry weight) Rhodophyta Porphyra sp. 24 (28) 33-47 (25) 44 (125) 37 (126) 33 (127) 25 (128) Chondrus crispus 20 (129) Gracilaria sp 21 (130) 24 (131) 20-26 (132) 12-22 (133) 19 (134) 10 (135) 31-45 (136) Palmaria sp. 14 (28) 14-30 (30) Chlorophyta Ulva sp. 9-33 (25) 11 (137) 21 (138) 7 (139) 7 (140) Ulva lactuca 27 (141) 29 (125) 7-12 (142) 17 (134) 11 (135) 17-20 (143) García-Vaquero, M., and Hayes, M. (2015), Red and Green Macroalgae for fish, animal feed and human functional food development. Food Reviews International, July 2015, doi:10.1080/87559/29.2015.1041184
Health attributes of seaweed proteins Amino acid profile Contain all the essential amino acids Protein digestibility Protein Digestibility-Corrected Amino Acid Score (PDCAAS) García-Vaquero, M., López-Alonso, M., Hayes, M. (2015) Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray, Food Chemistry, FOOD-D-15-01524
Directly encoded Marine Peptides Citrulline arginine found in the red algae, Chondrus crispus stable dipeptide that improves the bioavailability of the arginine by increasing skin energy levels, encouraging cell growth and metabolism, and protecting the skin. It releases arginine and citrulline, amino acids that are important sources of nitrogen and essential for protein and collagen synthesis Irish Moss Chondrus crispus
Bioactive peptides from Macroalgae: Heart Health Palmaria palmata (Linneaus) Weber & Mohr Formed part of a Ph.D thesis carried out by Ciarán Fitzgerald with UCL London and Teagasc- supervisor Dr Maria Hayes, Teagasc
Animal trials: Assessing impact of seaweed ingredients in vivo Fitzgerald, C., Aluko, R. E., Hossain, M., Rai, D. P., Hayes, M. (2014), Potential of a renin inhibitory peptide from the red seaweed Palmaria palmata as a functional food ingredient following confirmation And characterisation of a hypotensive effect in Spontaneously Hypertensive Rats. Journal of Agricultural and Food Chemistry, 62, 8352-8356.
Applications : Delivery vehicles The higher the value, the more the flour absorbs water Appearance 6 5 4 3 A high value corresponds to a low shelf-life of the end product General acceptability 2 1 0 Texture A high value corresponds to high dough stability in mixing Control Hydrolysate Buckwheat Buckwheat + Hydrolysate A high value corresponds to low amylase activity Flavour A high value corresponds to high gluten resistance to heating A high value corresponds to high dough viscosity during heating
Dr Maria Hayes, Scientific Research Officer, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Email: Maria.Hayes@teagasc.ie Thank You