海藻多糖的提取、分离纯化与应用研究进展

海藻多糖是海藻中的重要活性物质,含量较高。大量研究表明,海藻多糖具有良好的凝胶性、稳定性、成膜性,同时具有抗病毒、抗凝血、抗肿瘤、免疫调节、抗氧化等多种生物活性,被广泛应用于食品、保健医药及化妆品等方面。本文综述了海藻多糖的提取、分离纯化以及应用的研究新进展,比较分析了不同的提取及分离纯化方法的优缺点,列举了海藻多糖在食品、保健医疗及化妆品等方面的应用,指出了海藻多糖发展中存在的一些问题,并对海藻多糖未来的发展及应用进行了展望,以期能更好的开发利用海藻多糖,促进海藻多糖行业的持续健康发展。     

海藻多糖生物活性研究

本文介绍了海藻多糖的结构和提取方法，综述了海藻多糖的多种生物活性，包括抗病毒，抗肿瘤，抗突变，抗氧化，调节免疫活性及其他一些功能，并对海藻的应用前景作了展望。     

海藻多糖提取纯化及生物活性的研究进展

多糖是海藻中重要的生物活性组分之一,海藻多糖具有抗氧化、提高机体免疫力、抗炎和抗肿瘤等重要的生物学功能,受到了人们的广泛关注。本文介绍了海藻多糖的提取和纯化方法及活性功能方面的新进展,以期促进海藻多糖的进一步开发利用。     

海藻多糖与肠道菌群相互作用研究进展

肠道菌群是寄居于宿主体内的共生微生物群体, 在维持机体健康及控制疾病发生等方面发挥着重要作用。海藻多糖是从海藻中提取出的一种具有生物活性的膳食纤维, 具有抗肿瘤、抗氧化、抗病毒、降血糖、免疫调节等多种活性。研究发现海藻多糖不能被人体消化酶降解, 但可以被肠道菌群降解和利用, 而海藻多糖又可以通过调节肠道菌群影响机体健康。本文综述了肠道菌群对海藻多糖的降解利用, 海藻多糖通过调节肠道菌群改善炎症性肠病、高血脂、糖尿病等疾病, 探讨了海藻多糖结构对肠道菌群的影响, 以期为海藻多糖与肠道菌群相互作用在改善人体健康方面的研究提供一定参考。     

海藻多糖的生理活性的研究

海藻多糖的研究是当今天然食品研究的重点,本文着重介绍了海藻多糖生理活性作用,通过本文可以了解海藻多糖的多种生理功能,并对近几年对于海藻多糖的研究作一小结。     

基于肠道菌群的海藻多糖对部分疾病影响的研究进展

肠道菌群是微生态系统的重要组成部分，参与宿主的能量代谢和免疫调节，对机体具有重要的生理学意义。大量研究表明，肠道菌群在疾病的发生发展过程中发挥着重要的作用。海藻多糖是从海藻中提取出来的由多个单糖通过糖苷键连接而成的碳水化合物，因其具有抗肿瘤、免疫调节、降血糖等多种生物活性，而受到国内外学者的广泛关注。研究发现海藻多糖可以通过促进肠道益生菌的增殖、抑制有害菌的生长，调节肠道微生态平衡，从而发挥治疗疾病的作用。本文论述了海藻多糖通过调节肠道菌群对部分疾病产生的影响，旨在为海藻多糖的开发利用提供参考，为相关疾病的预防和治疗提供新思路。     

以肠道菌群为靶点的海藻多糖干预代谢综合征的研究进展

海藻多糖作为一类具有生物活性的膳食纤维，被用作益生元来改善慢性代谢性疾病，而肠道菌群是海藻多糖发挥功效的潜在靶点。肠道菌群在调控宿主的健康、营养、代谢和免疫稳态等方面起着关键作用。多种海藻多糖不能被人体内消化酶降解，但可以被肠道菌群降解和发酵，产生短链脂肪酸(SCFAs),作为肠道微生物的能量来源，并通过调节菌群结构与宿主肠道稳态，影响肠道微生态环境。此外，SCFAs和肠道菌群的改变与代谢疾病的发生发展密切相关。本文综述了海藻多糖与肠道菌群的相互作用以及对代谢综合征的影响的研究进展。     

海藻多糖在植物空心硬胶囊中的应用

文章系统总结了应用于肠溶空心胶囊中的海藻酸钠和应用于胃溶空心胶囊中的卡拉胶的海藻多糖的结构特性、理化性质,以及与其他植物多糖复配的凝胶特性和流变学性质,综述了这类海藻多糖混合体系的成膜性能和植物空心胶囊制备工艺情况,并展望该海藻多糖植物空心胶囊未来的研究方向,为海藻多糖植物空心胶囊的研究提供有益参考。     

我国从海藻中成功提取空心胶囊

我国科研人员从海藻中成功提取出海藻多糖胶，开发出植物空心胶囊，填补了国家空白。     

海藻硫酸多糖的制备及其抗凝血活性的研究进展

海藻硫酸多糖是从海藻中提取的一类生物活性多糖,迄今已提取出多种具有抗凝血活性的海藻硫酸多糖,它作为一种有望替代肝素的新型抗凝血活性物质日益受到关注。现就目前国内外对海藻硫酸多糖的制备及其抗凝活性的研究进展作一综述。     

FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds

Phycocolloids present in three brown (Himanthalia elongata, Bifurcaria bifurcata, Saccharina latissima) and five red edible seaweeds (Mastocarpus stellatus, Gigartina pistillata, Chondracanthus acicularis, Nemalion helminthoides and Dumontia contorta) were studied by FTIR-ATR spectroscopy. Infrared spectra of polysaccharide standards (alginate, agar, iota-, kappa- and lambda-carrageenan) were obtained for comparison. The main polysaccharide found in brown seaweeds was alginate, a linear copolymer of mannuronic (M) and guluronic acid (G). Alginate M/G ratio was tentatively estimated from specific absorption bands (808/787 cm⁻¹ and 1030/1080 cm⁻¹) in infrared spectra, suggesting higher values of mannuronic than guluronic acid blocks (M/G > 1) for brown seaweeds. According to their infrared spectra, all the red seaweeds studied were mainly carrageenan producers. Thus, M. stellatus showed absorption bands at 929.0, 844.7 and 803.2 cm⁻¹ of a typical hybrid kappa/iota/mu/nu-carrageenan, meanwhile G. pistillata and C. acicularis, showed the characteristic broad band (830–820 cm⁻¹) of lambda-type carrageenan. Moreover, when the second-derivative was obtained to improve resolution of overlapped bands in the original FTIR spectra, this band was divided into several sharper signals, indicating the presence of lambda-/theta-/xi-carrageenans. Accordingly with their FTIR spectra, N. helminthoides contained sulphated polysaccharides, such as carrageenan or mannans, while D. contorta produced lambda- with lesser amounts of kappa-carrageenan. Therefore, FTIR-ATR spectroscopy is proposed as a useful tool for the food, pharmaceutical and cosmetics industry to check the phycocolloid quality of a raw seaweed material by a quick and non-destructive method.     

云芝多糖研究进展

近年来,药食用真菌因具有多种生物学功能而受到重视,成为研究热点。云芝多糖由云芝或从其发酵液中分离提取,具有突出的药食用功效和生物活性。文中从云芝多糖的结构、性质、提取纯化、发酵生产、用途与展望等方面进行了综述,为云芝多糖的进一步研究与开发提供参考。     

Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

Hydrocolloids from seaweeds have interesting functional properties, such as antioxidant activity and gelling ability. A polysaccharide was isolated by aqueous extraction at 90 °C from the red seaweed Gracilaria birdiae (Gb), with a yield of 27.2% of the seaweed dry weight. The sulfate content of the polysaccharide was 8.4% and the main sugars present were galactose (65.4 mol%), 3,6-anhydrogalactose (25.1 mol%) and 6-O-methylgalactose (9.2 mol%). Gel permeation chromatography showed that Gb polysaccharide is a heterogeneous system, with molar mass at the main peak of 3.7 × 10⁵ g mol⁻¹ and a shoulder of 2.6 × 10⁶ g mol⁻¹. The sulfated polysaccharide of Gb characterized by FTIR exhibits the characteristic bands of agarocolloids (at 1375 and 770 cm⁻¹).     

Seaweeds as a reservoir for diverse Vibrio parahaemolyticus populations in Japan

Gastroenteritis caused by Vibrio parahaemolyticus has recently been associated with foods prepared with seaweeds, but little is known about the bacterium's abundance and diversity among seaweeds in coastal environment. Therefore, we determined its phenotypic and genotypic diversity in relation to its seasonal abundance in seawater and seaweed samples from three areas of Kii Channel, Japan during June 2003 to May 2004. Isolates were obtained by selective enrichment of samples and detection of V. parahaemolyticus by colony hybridization with a species-specific probe. A total of 128 isolates comprising 16 from each source in each season were characterized by serotyping and ribotyping. V. parahaemolyticus was more abundant in seaweeds (3,762 isolates) than in water samples (2,238 isolates). Twenty and 17 serotypes were found among the selected seaweed and seawater isolates, respectively. Cluster analysis revealed 19, 11, 7 and 9 ribotypes during summer, autumn, winter and spring, respectively. Seaweeds supported a diverse V. parahaemolyticus population throughout the year and thus seaweeds are a reservoir for the organism. However, V. parahaemolyticus occurrence had positive correlation with water temperature and its abundance in seaweeds was at least 50 times higher during summer than in winter.     

Rheological characterisation of polysaccharides extracted from brown seaweeds

Hydrocolloids from seaweeds have interesting functional properties, such as thickening or gelling ability. Structural characteristics of polysaccharides extracted from Québec seaweeds have not yet been established. Thus, the determination of the relationship between their structure and rheological behaviour is limited. Alginate and fucoidan were extracted using selective solvents from three species: Saccharina longicruris, Ascophyllum nodosum and Fucus vesiculosus. Structural analysis (total sugars, uronic acids, sulfates and molecular weight) and rheological characterisation were performed at different polysaccharide concentrations with and without the addition of NaCl. The results showed important variation between species. Fucoidan and alginate exhibited Newtonian behaviour. Fucoidan extracted from F. vesiculosus had the highest viscosity level, which might be explained by the degree of branching of the molecules. For alginate, the one extracted from S. longicruris showed a higher apparent viscosity. This result can partially be explained by the block proportion of alginate. The gelation profile of alginate was also determined for each species. The final storage modulus, G′, was variable for each species. Differences between species were observed for both polysaccharides as a result of structural variation. Copyright © 2007 Society of Chemical Industry     

Nutraceutical Potential of Seaweed Polysaccharides: Structure,Bioactivity, Safety,and Toxicity

In recent years, marine organisms including seaweeds have been highlighted as potential sources of useful metabolites and bioactive compounds, with vast biological and physiological activities. Seaweeds have long been used as a food source, for medicinal purposes, and as dietary supplements in various Asian countries, and their potential benefits have recently attracted the attention of many Western and European countries. Their commercial value depends on their applications in the food, nutraceutical, and pharmaceutical industries. Seaweeds are considered a potential source of nutraceuticals or functional foods, and analysis of taste‐oriented motives has revealed that seaweeds are preferentially selected over other types of marine foods by seafood consumers and people with high levels of health, education, and living status. It is a general perception that health conscious people prefer environmentally friendly food sources, and present an opportunity to focus on seaweed‐based foods, which have significant nutritional benefits to humans. Among the various bioactive constituents, seaweed polysaccharides have been proven to possess various beneficial properties including anticoagulant, anti‐inflammatory, antioxidant, anticarcinogenic, and antiviral activities. The diversity and composition of seaweed polysaccharides play vital roles in these biological activities. Seaweeds are a rich source of sulfated polysaccharides, which are responsible for much of the bioactivity, as they can interact with various textures and cellular proteins. A number of toxicological assays and clinical trials suggest that the ingestion of seaweeds as functional foods should be considered worldwide to improve immune responses. In this review, different polysaccharides from seaweeds and their compositions and potential nutraceutical applications are discussed.     

The in vitro digestibility and absorption of magnesium in some edible seaweeds

BACKGROUND: Many edible seaweeds are rich in magnesium (Mg). However, Mg absorption is low in some seaweeds because fibers in these seaweeds suppress Mg absorption. We hypothesize that Mg absorption from some other seaweeds is not low because of the diversity of fibers. We measured Mg concentration and Mg solubility after in vitro digestion in edible seaweeds, Aosa (Ulvaceae pertusa), Kombu (Laminaria japonica) and Funori (Gloiopeltis furcata). Then we determined Mg absorption in rats given diets containing these seaweeds or magnesium oxide as the major source of Mg, and calculated Mg absorption from seaweeds. RESULTS: The fractional apparent absorption of Mg in seaweeds was Kombu = magnesium oxide > Aosa = Funori. Mg concentration was Aosa > Kombu and Funori had an intermediate amount of Mg, while Mg solubility after in vitro digestion was Funori = Kombu > Aosa. Consequently, the absorbable Mg concentration was Aosa = Kombu > Funori. CONCLUSION: The absorption of Mg from different seaweeds differs and is not affected by the Mg solubility alone. The absorbable Mg concentration was high in Aosa and in Kombu, indicating that Aosa and Kombu are good sources of Mg. Copyright © 2012 Society of Chemical Industry     

Seaweed: Chemical composition and potential food uses

Abstract

Chemical components of seaweeds—carbohydrates, proteins and low molecular weight nitrogenous compounds, minerals, lipids, vitamins, volatile compounds, and pigments—are reviewed in relation to potential food uses. The nutritive values of seaweeds are briefly discussed. Bioactive compounds found in seaweeds are also discussed for pharmaceutical uses or toxicity. Finally, practical uses of seaweeds as food in Japan are described.     

Electrospinning of food-grade polysaccharides

A range of polysaccharides of different sources was investigated with respect to their ability to form fibers using electrospinning from aqueous solutions. Polysaccharides were chosen from different sources i.e. from plants, seaweeds and micro-organisms. The polysaccharides derived from plant sources were exudates (galactomannans, glucomannans) and other vegetable sources (e.g. starch, methylcellulose). The polysaccharides from the seaweeds were carrageenans and alginate and the polysaccharides from microbial origin ranged from non-branched (pullulan) to brush-like (e.g. dextran). The polysaccharides could be divided into three categories according to their electrospinning behaviour. The first category was able to form fibers, the second category was able to form a jet but no fibers and the third category (largest, containing all charged polysaccharides tested) was not able to form a jet at all. Possible reasons for a particular type of spinning behaviour are discussed, starting from the characterization of the polysaccharides and their solutions. The intrinsic viscosity, shear viscosity and conductivity were determined for the different polysaccharide solutions. Based on these results, possible relations with electrospinning behaviour are discussed. It was concluded that the overlap concentration and shear thinning properties of the polysaccharides are crucial for successful spinning. Concentrations in the range between 10 and 20 in units of the overlap concentration, probably giving rise to a sufficiently high Trouton ratio, were found to be a necessary condition for spinnability. Equipment settings and conductivity are of secondary importance and merely play a role in optimization of the process.     

海带保健蛋糕的研制

介绍了海带保健蛋糕的生产工艺、配方,经正交实验确定了海带蛋糕的最佳配方为:海带粉2.5g,鲜鸡蛋150g,白砂糖85g,乳化剂10g,并且分析了海带粉对蛋糕质量品质的影响。结果表明,在蛋糕中添加一定量的海带粉时,通过调整生产工艺生产出的海带保健蛋糕,其色、香、味和组成结构均比较理想,此产品适合于中青年人群食用。