Liboureau Pierre, Pampanin Daniela Maria
Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Stavanger, 4036, Norway.
Sci Rep. 2025 Jun 5;15(1):19834. doi: 10.1038/s41598-025-03785-z.
Palmaria palmata is a highly nutritious seaweed and a prime candidate for developing sustainable aquaculture of human foodstuff in the North Atlantic, but it faces challenges due to high prices and quality inconsistencies. The present study evaluated the use of hydrogen peroxide (HO) treatment to consistently enhance the antioxidant capacity of this species. Medium-term (3-7 days), moderate (0.1-1 mM) treatment led to increased phenolic content and antioxidant activity, up to 2.2- and 5.4-fold baseline values, respectively. Proteomics analyses were performed to compare in vitro results to abundances of specific proteins. Increases in antioxidant power were tied to a decrease in growth-related proteins; but were not positively correlated to any specific protein group. These results suggest a medium-term, phenolic-driven response. Additional benefits of HO treatment, including its potential for biofouling mitigation, may make this approach highly valuable for improving the quality and consistency of P. palmata and enhancing its valorisation as a functional food and commercial viability.
掌状红皮藻是一种营养丰富的海藻，是北大西洋发展可持续人类食用海产品养殖的主要候选品种，但由于价格高昂且质量不稳定，它面临着挑战。本研究评估了使用过氧化氢（H₂O₂）处理以持续提高该物种抗氧化能力的效果。中期（3 - 7天）、适度（0.1 - 1 mM）处理导致酚类含量和抗氧化活性增加，分别高达基线值的2.2倍和5.4倍。进行了蛋白质组学分析，以将体外结果与特定蛋白质的丰度进行比较。抗氧化能力的提高与生长相关蛋白质的减少有关；但与任何特定蛋白质组均无正相关。这些结果表明存在中期的、由酚类驱动的反应。过氧化氢处理的其他益处，包括其减轻生物污损的潜力，可能使这种方法对于提高掌状红皮藻的质量和一致性以及增强其作为功能性食品的价值和商业可行性具有极高的价值。
