André Rebeca, Guedes Laura, Melo Ricardo, Ascensão Lia, Pacheco Rita, Vaz Pedro D, Serralheiro Maria Luísa
BioISI-Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal.
Marine and Environmental Sciences Centre (MARE), Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal.
Foods. 2020 Jul 18;9(7):955. doi: 10.3390/foods9070955.
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 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 IC 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 as a soup could have hypercholesterolemia lowering effect.
是一种用于食品的棕色大型海藻，根据欧盟指令（EC 258/97），通常被认为食用安全。本研究的目的是分析不同来源的[此处原文缺失具体海藻名称]在食品制备过程中对其化学成分和最终生物活性的影响。海藻的水提取物在不同温度下获得，类似于食品制备过程，然后通过固相萃取（SPE）进行纯化。化合物鉴定通过液相色谱高分辨率质谱（LC-HRMS/MS）进行，藻类提取物的微观结构通过扫描电子显微镜（SEM）观察。使用抗氧化活性、乙酰胆碱酯酶（AChE）抑制和3-羟基-3-甲基戊二酰辅酶A（HMG-CoA）还原酶（HMGR）以及模拟肠道屏障的Caco-2细胞系来测定活性。提取物抑制了AChE和HMGR的活性，IC值分别为15.0±0.1μg/mL和4.2±0.1μg/mL，胆固醇渗透抑制率为45%。鉴定出的主要化合物是褐藻多酚和肽衍生物。制备方式显著影响最终的生物活性。此外，体外实验结果表明，将[此处原文缺失具体海藻名称]制成汤可能具有降低高胆固醇血症的作用。
