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Micro- and Macroalgae Production in Thailand for Food, Feed and Other Applications
Published in Gokare A. Ravishankar, Ranga Rao Ambati, Handbook of Algal Technologies and Phytochemicals, 2019
Apiradee Hongsthong, Ratana Chaiklahan, Boosya Bunnag
Another red seaweed, Porphyra, is widely used as an ingredient in Chinese-style soup, and the same style of soup is also found in Thailand. The common species used is P. vietnamensis. This species grows naturally, and no cultivation system has been developed so far. The annual yield of the algae is approximately 500 kg fresh-weight of algae; however, the production is highly dependent on environmental conditions (Lewmanomont 1990). Brown seaweeds, Sargassum, i.e., S. polycystum, S. oligocystum and S. crassifolium, are commonly found in Thailand. Their fresh form is consumed as a vegetable by local people, whereas the tea made from dried Sargassum is boiled in water for use as an alternative medicine to cure goiter and relieve fever (Lewmanomont 2006).
Biologically Active Vitamin B12 from Edible Seaweeds
Published in Gokare A. Ravishankar, Ranga Rao Ambati, Handbook of Algal Technologies and Phytochemicals, 2019
Tomohiro Bito, Fei Teng, Fumio Watanabe
In aquatic environments, algae appear to acquire B12 through a symbiotic relationship with B12-synthesizing bacteria because half of all the algae require B12 (Croft et al. 2005). Porphyra spp. reportedly have the ability to take up and accumulate exogenous B12 (Yamada et al. 1996), which is derived through such microbial interactions. Even algae that do not require B12 for growth can accumulate substantial B12 amounts and can use it as a cofactor for B12-dependent methionine synthase (Helliwell et al. 2016).
Nutritional Composition of the Main Edible Algae
Published in Leonel Pereira, Therapeutic and Nutritional Uses of Algae, 2018
Porphyran is a sulfated polysaccharide isolated from selected (red) algae of the Order Bangiales, Phylum Rhodophyta, especially from the genus Porphyra/Pyropia (Villarroel and Zanlungo 1980, Bhatia et al. 2008). The chemical structure of porphyran comprises of a linear backbone of alternating 3-linked ß-D-galactose and 4-linked a-L-galactose-6-sulfate or 3,6-anhydro-a-L-galactose units (Fig. 2.3) (Zhang et al. 2005).
Natural compounds and extracts as novel antimicrobial agents
Published in Expert Opinion on Therapeutic Patents, 2020
Paolo Guglielmi, Virginia Pontecorvi, Giulia Rotondi
Furthermore, algae extracts obtained from Rhodophyta (red algae), Laminaria (brown algae belonging to Phaeophyceae class) and Porphyra were employed in the embodiment compositions. In general, the products evaluated as antimicrobial agents comprised A. factorovskyi extract along with one or more (up to 25) extracts of the plants reported in the Table 1. The addition of these extracts to the main A. factorovskyi one improved some pharmaceutical properties: for example, the introduction of one or more extracts obtained from Salvia officinalis, Citrus genus, Origanum vulgare, Eucalyptus globulus, and Melaleuca alternifolia empowered the penetration of the substances through the pathogens membrane, thus enforcing antimicrobial activity. The concentration of A. factorovskyi extract in the composition depended on the use intended for. Therefore, for the external treatments the concentration of the extract spanned from 0.1% to 10%, while a content ranging from 0.2% to 20% was intended for in vivo treatment. Considering the entire compositions (i.e. containing also the other extracts), the concentration of the extract has been modulated depending on the requested activity, target and/or substrate type and whether the extract was employed alone (e.g. A. factorovskyi) or in combination with additional extracts. In general, the entire composition is diluted to obtain a final concentration comprised in the range 0.1%-50% with respect to the total composition.
Linear and branched β-Glucans degrading enzymes from versatile Bacteroides uniformis JCM 13288T and their roles in cooperation with gut bacteria
Published in Gut Microbes, 2020
Ravindra Pal Singh, Sivasubramanian Rajarammohan, Raksha Thakur, Mohsin Hassan
Gentiobiose, low melting point agarose, and laminarin from Laminaria digitata were purchased from Sigma Aldrich (Germany). Curdlan from Alcaligenes faecalis, lichenan (also known as lichenin) from Icelandic moss, yeast β- glucan, laminaribiose and laminaripentaose were purchased from Megazyme, Ireland. Pustulan from Lasallia pustulata, and porphyran from Porphyra were purchased from Elicityl, France and Carbosynth, United Kingdom, respectively. Used bacterial strains were purchased from the Japan Culture Collection, Riken, Japan.1H NMR, DEPT135, and 2D NMR (COSY and HSQC) analyses were recorded at the Panjab University, Chandigarh, India.
Enhancement of Biochemical and Nutritional Contents of Some Cultivated Seaweeds Under Laboratory Conditions
Published in Journal of Dietary Supplements, 2018
Mona M. Ismail, Mostafa El-Sheekh
The seaweed cultivation industry is centered mainly in Asia and Chile for the commercial market. Almost 90% of seaweed for human use comes from cultivation, and the species of Laminaria, Porphyra, Gracilaria, and Undaria comprise 93% of the cultured seaweeds (Zemke-White and Ohno, 1999). Recently, Nunes et al. (2017) investigated the biochemical composition, nutritional value, and antioxidant properties of seven seaweed species belonging to Chlorphyta, Rhodophyta, and Pheaophyta. They suggested that seaweed can be introduced as a raw material for nutrient supplementation in various food products or to produce functional foods using seaweed natural properties.