Composition Analysis of <i>Sargassum Fusiforme</i> in Different Marine Areas and Antioxidant Activity of Polysaccharides

LIANG Meina; ZHANG Lining; LIN Zhen; SU Laijin

doi:10.13386/j.issn1002-0306.2023020132

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 275-284. > DOI: 10.13386/j.issn1002-0306.2023020132

LIANG Meina, ZHANG Lining, LIN Zhen, et al. Composition Analysis of Sargassum Fusiforme in Different Marine Areas and Antioxidant Activity of Polysaccharides[J]. Science and Technology of Food Industry, 2023, 44(22): 275−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020132.

Citation:

PDF (1501 KB)

Composition Analysis of Sargassum Fusiforme in Different Marine Areas and Antioxidant Activity of Polysaccharides

1.
Key Laboratory of Water Environment and Marine Biological Resources Protection of Zhejiang Province, College of Life and Environmental Sciences, Wenzhou University, Wenzhou 325035, China
2.
Zhejiang Marine Aquaculture Research Institute, Wenzhou 325005, China
3.
Wenzhou Jiahai Food Company Limited Doctor Innovation Station, Wenzhou 325700, China

More Information

Received Date: February 13, 2023
Available Online: September 17, 2023

Graphical Abstract

Abstract

Abstract

Sargassum fusiforme is rich in a variety of nutrients and active substances, and is one of the important economic seaweeds in China. Its quality could be easily affected by environmental factors such as marine areas. To figure out the differences in nutritional composition of Sargassum fusiforme cultivated in different marine areas, this paper used Sargassum fusiforme cultivated in seven marine areas in Zhejiang Province as the research object, and determined the basic nutrients, amino acids and fatty acids using the National Food Safety Standard. The antioxidant activities of the seven Sargassum fusiforme polysaccharides were determined using DPPH· and ·OH scavenging as evaluation criteria, and the structural composition of seven kinds of Sargassum fusiforme polysaccharides were preliminarily analyzed. The results showed that, the moisture content of seven Sargassum fusiforme was highest, between (82.50±0.32) and (86.50±0.23) g/100 g. In addition to moisture content, the other main nutrient component was polysaccharide. The polysaccharide content of Sargassum fusiforme cultivated in No.7 marine area was the highest (P<0.05), which was 2.51 g/100 g. The fat content of Sargassum fusiforme of each marine area was relatively low, which was (0.30±0.01)~(0.40±0.01) g/100 g, indicating that Sargassum fusiforme was a kind of typically low-fat food. The amino acid content of Sargassum fusiforme varied greatly and the EAAI (Essential Amino Acid Index) values of Sargassum fusiforme in each marine area were all more than 0.9, indicating that Sargassum fusiforme in the seven marine areas were all high-quality protein sources. Furthermore, the amino acid composition ratios of Sargassum fusiforme cultivated in No.2 and No.6 marine areas were reasonable, which were closer to the ideal protein model recommended by WHO/FAO in 1937. A total of eight fatty acids were detected in Sargassum fusiforme from seven marine areas. Except for Sargassum fusiforme cultivated in No.2 marine area, the rest were mainly polyunsaturated fatty acids. The heavy metal content of Sargassum fusiforme complied with the requirements of in National food safety standard-Maximum levels of contaminants in foods (GB 2762-2017). The contents of Ca and K in Sargassum fusiforme cultivated in No.4 marine area were (131.44±6.36) mg/100 g and (1687.63±28.14) mg/100 g, respectively, which were good sources of Ca and K. The polysaccharide structures of Sargassum fusiforme in each marine area were similar, all of which contained sulfate groups and had the activity of scavenging ·OH and DPPH·. Among them, the polysaccharide of Sargassum fusiforme cultivated in No.5 marine area had the highest antioxidant activity, and the IC₅₀ of scavenging ·OH and DPPH· were 0.534 and 0.236 mg/mL, respectively. This study laid a certain foundation for the scientific breeding, processing and quality grade evaluation of Sargassum fusiforme.
- Sargassum fusiforme,
- different marine areas,
- nutritional composition,
- polysaccharide,
- structural components,
- antioxidant activity

FullText(HTML)

References (45)

References

[1]	ZUO J H, ZHANG Y, WU Y, et al. Sargassum fusiforme fucoidan ameliorates diet-induced obesity through enhancing thermogenesis of adipose tissues and modulating gut microbiota[J]. International Journal of Biological Macromolecules,2022,216:728−740. doi: 10.1016/j.ijbiomac.2022.07.184
[2]	ZHANG R, ZHANG X X, TANG X Y, et al. Composition, isolation, purification and biological activities of Sargassum fusiforme polysaccharides:A review[J]. Carbohydrate Polymers,2020,228(C):115381.
[3]	NIE J G, CHEN D T, YE J, et al. Preparative separation of three terpenoids from edible brown algae Sargassum fusiforme by high-speed countercurrent chromatography combined with preparative high-performance liquid chromatography[J]. Algal Research,2021,59:102449. doi: 10.1016/j.algal.2021.102449
[4]	王思玉, 向俊, 汪玉梅, 等. 海藻羊栖菜全草化学成分研究[J]. 中草药,2019,50(23):5670−5676 WANG S Y, XIANG J, WANG Y M, et al. Study on chemical constituents from of whole herbs of Sargassum fusiforme[J]. Chinese Traditional and Herbal Drugs,2019,50(23):5670−5676.
[5]	QIAN W W, YANG S Q, HU S M, et al. Enzymatic degradation, antioxidant and immunoregulatory activities of polysaccharides from brown algae Sargassum fusiforme[J]. Journal of Food Measurement and Characterization, 2021:1-13.
[6]	LIU J, LUTHULI S, YANG Y, et al. Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiforme.[J]. Food Science & Nutrition,2020,8(10):5195−5205.
[7]	张晓梅, 郭芮, 苏红, 等. 羊栖菜营养成分分析与安全性评价[J]. 食品工业科技,2018,39(4):296−300,311 ZHANG X M, GUO R, SU H, et al. Nutritional composition analysis and safety evaluation of Sargassum fusiforme[J]. Science and Technology of Food Industry,2018,39(4):296−300,311.
[8]	李丽, 安风飞, 陶平. 羊栖菜( Sargassum fusiforme)的营养组成分析[J]. 中国公共卫生管理,2002(6):548−550 LI L, AN F F, TAO P. Analysis on the nutrient composition of Sargassum fusiforme[J]. Chinese Journal of Public Health Management,2002(6):548−550.
[9]	李晓, 王颖, 刘天红, 等. 荣成近岸海域四种褐藻营养成分分析及评价[J]. 海洋湖沼通报,2020,175(4):147−155 LI X, WANG Y, LIU T H, et al. An analysis and evaluation of nutrient composition of four brown algae along the coast of Rongcheng, Shandong Province[J]. Transactions of Oceanology and Limnology,2020,175(4):147−155.
[10]	刘宇璇, 汪芷因, 林振士, 等. 洞头羊栖菜不同部位的营养成分和物化性质分析[J]. 现代食品科技, 2022, 38(1):216-223,133 LIU Y X, WANG Z Y, LIN Z S, et al. Analysis of nutritional components and physicochemical properties of different parts of Sargassum fusiforme [J]. Modern Food Science and Technology, 202, 38(1):216-223,133.
[11]	何丹, 张旭, 肖保衡, 等. 羊栖菜多糖的提取和抗氧化活性研究[J]. 海洋科学,2016,40(12):24−29 doi: 10.11759/hykx20161205 HE D, ZHANG X, XIAO B H, et al. Study on extraction and antioxidant activity of polysaccharides from Sargassum fusiforme[J]. Marine Sciences,2016,40(12):24−29. doi: 10.11759/hykx20161205
[12]	杨贤庆, 刘名求, 戚勃, 等. 龙须菜中多糖含量测定方法的比较研究[J]. 食品工业科技,2013,34(22):54−57 YANG X Q, LIU M Q, QI B, et al. Comparison of methods in determination of polysaccharide in Gracilaria lemaneiformis[J]. Science and Technology of Food Industry,2013,34(22):54−57.
[13]	李雪玲, 张东, 李思平, 等. 健康与肠炎灰海马不同部位营养及功能性组分比较[J]. 海洋渔业, 2022, 44(2):228−241 LI X L, ZHANG D, LI S P, et al. A comparative analysis of nutritional components and bio-functional composition in healthy and enteritis diseased Hippocampus erectus [J]. Marine Fisheries:2022, 44(2):228−241.
[14]	王雪, 兰丽, 原晶莹, 等. 3种海藻多糖抗氧化及其抗衰老活性的初步研究[J]. 药物生物技术,2020,27(1):29−32 WANG X, LAN L, YUAN J Y, et al. Preliminary study on antioxidant and anti-aging activity of three seaweed polysaccharides[J]. Pharmaceutical Biotechnology,2020,27(1):29−32.
[15]	赵佩佩, 王加祥, 齐君, 等. 几种海藻多糖的提取、成分分析及抗氧化活性比较[J]. 食品工业,2017,38(11):144−148 ZHAO P P, WANG J X, QI J, et al. Extraction, composition analysis and antioxidant activity comparison of polysaccharides from seaweeds[J]. The Food Industry,2017,38(11):144−148.
[16]	马小双, 李程程. 不同种类铁皮石斛及其多糖的红外光谱测定分析[J]. 黑龙江农业科学,2015(9):116−118 MA X S, LI C C. Determination and analysis of different species of dendrobium candidumand its polysaccharides by IR Spectra[J]. Heilongjiang Agricultural Sciences,2015(9):116−118.
[17]	卞俊, 吴越芳, 张吉德, 等. 羊栖菜多糖不同提取工艺的初步比较[J]. 中华航海医学与高气压医学杂志,2002(3):59−60 BIAN J, WU Y F, ZHANG J D, et al. Preliminary comparison of different extraction processes of polysaccharides from Sargassum fusiforme[J]. Chinese Journal of Nautical Medicine and Hyperbaric Medicine,2002(3):59−60.
[18]	萧野. 教你读懂舌尖上的标签[J]. 环境与生活,2013,54(6):68−69 XIAO Y. Teaching you to read labels on the tip of your tongue[J]. Green Living,2013,54(6):68−69.
[19]	区美怡. 高效液相色谱法测定饲料原料中色氨酸的含量[J]. 粮食与饲料工业,2022,405(5):56−58 QU M Y. Determination of tryptophan in feed ingredrents by high performance liquid chromatography method[J]. Cereal & Feed Industry,2022,405(5):56−58.
[20]	李生尧, 叶定书, 郭温林等. 羊栖菜栽培敌害生物调查及其防治[J]. 现代渔业信息,2009,24(9):19−22 LI S Y, YE D S, GUO W L, et al. Investigation and prevention of harmful organisms for the cultivation of Sargassum fusiforme (Harv.) Okam[J]. Fishery Information & Strategy,2009,24(9):19−22.
[21]	姜芳燕, 宋文明, 杨宁, 等. 海南长茎葡萄蕨藻的营养成分分析及评价[J]. 食品工业科技,2014,35(24):356−359 JIANG F Y, SONG W M, YANG N, et al. Analysis and evaluation of nutrient content Caulerpa lentillifera[J]. Science and Technology of Food Industry,2014,35(24):356−359.
[22]	李小波, 刘曼, 李培根, 等. 山黧豆蛋白质的提取及营养价值研究[J]. 食品科学技术学报,2016,34(6):46−52 LI X B, LIU M, LI P G, et al. Study on optimization of extraction process and nutritional value of proteins from Lathyrus sativus Linn[J]. Journal of Food Science and Technology,2016,34(6):46−52.
[23]	OKTEM E K, AYDIN B, GULFISAN G, et al. A transcriptomic and reverse-engineering strategy reveals molecular signatures of arachidonic acid metabolism in 12 cancers[J]. Omics :A Journal of Integrative Biology, 2023, 27(3):127-138.
[24]	常松林, 高晓余, 柳双凤, 等. α-亚麻酸对高脂饮食和链脲佐菌素诱导Ⅱ型糖尿病模型小鼠的降血糖作用[J]. 中国食品学报,2021,21(10):86−94 CHANG S L, GAO X Y, LIU S F, et al. Hypoglycemic effect of α-linolenic acid on high-fat diet and streptozoto-cin-induced type Ⅱ diabetes model mice[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(10):86−94.
[25]	GLADYSHEV M I. Fatty acids:Essential nutrients and important biomarkers[J]. Biomolecules,2022,12(9):1250. doi: 10.3390/biom12091250
[26]	靳贵英, 莫湫萍. 海藻羊栖菜质量研究综述[J]. 中国药品标准,2018,19(3):165−170 JIN G Y, MO Q P. A Review of the quality study of Sargassum Fusiforme[J]. Drug Standards of China,2018,19(3):165−170.
[27]	中华人民共和国国家卫生和计划生育委员会, 中国国家食品药品监督管理总局. GB 19643-2016 食品安全国家标准藻类及其制品[S]. 北京:中国标准出版社, 2016 National Health and Family Planning Commission of the People’s Republic of China, China National Food and Drug Administration. GB 19643-2016 National standard for food safety. Algae and their products[S]. Beijing:China Standards Press, 2016.
[28]	中华人民共和国国家卫生和计划生育委员会, 中国国家食品药品监督管理总局. GB 2762-2017 食品安全国家标准食品中污染物限量[S]. 北京:中国标准出版社, 2017 National Health and Family Planning Commission of the People’s Republic of China, China National Food and Drug Administration. GB 2762- 2017 National Food Safety Standard Limits of contaminants in food[S]. Beijing:China Standards Press, 2017.
[29]	PARK G Y, KANG D E, DAVAATSEREN M, et al. Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)[J]. Food Science and Biotechnology,2019,28(2):615−622. doi: 10.1007/s10068-018-0501-3
[30]	WU F M, PENG J, RAN J F, et al. Quality evaluation of traditional chinese medicine mylabris based on heavy metal risk assessment and analysis of pharmacological component contents[J]. Chemistry & Biodiversity,2023,20(2):e202200563.
[31]	ZHU Y J, CHRISTAKOS G, WANG H W, et al. Distribution, accumulation and health risk assessment of trace elements in Sargassum fusiforme[J]. Marine Pollution Bulletin,2022,174:113155. doi: 10.1016/j.marpolbul.2021.113155
[32]	邓梦雅, 朱丽, 吴东慧, 等. 蔬菜中矿物质含量测定、营养评价及风险评估[J]. 食品研究与开发,2018,39(9):97−102 DENG M Y, ZHU L, WU D H, et al. Mineral content and nutritional value evaluation and risk assessment in vegetables[J]. Food Research and Development,2018,39(9):97−102.
[33]	孟庆翔. 矿物质在肉牛饲养中的作用[J]. 饲料工业,2022,43(24):1−8 MENG Q X. The role of minerals in beef cattle feeding[J]. Feed Industry,2022,43(24):1−8.
[34]	孙健慧. 食物治疗缺乏维生素B₂引起的疾病[J]. 家庭医学,2007,333(11):47 doi: 10.3969/j.issn.1001-0203.2007.11.053 SUN J H. Food treatment of diseases caused by vitamin B₂ deficiency[J]. Family Medicine,2007,333(11):47. doi: 10.3969/j.issn.1001-0203.2007.11.053
[35]	吕凤. 维生素系列之维生素C(抗坏血酸)[N]. 中国医药报, 2021-10-19(7 LÜ F. Vitamin C (Ascorbic acid) in vitamin series[N]. China Medical Journal, 2021-10-19(7).
[36]	吴娟, 欧志荣, 李昭蓉, 等. 稀酸提取羊栖菜多糖的结构及其抗氧化特性研究[J]. 福建农业学报,2019,34(7):842−851 WU J, OU Z R, LI Z R, et al. Structure and antioxidant activiy of polysaccharides extracted from Sargassum fusiforme[J]. Fujian Journal of Agricultural Sciences,2019,34(7):842−851.
[37]	NALIN S, YOU J J, SOO H K, et al. Enzymatic hydrolysis for effective extraction of antioxidative compounds from Hizikia fusiformis[J]. Algae,2004,19(1):59. doi: 10.4490/ALGAE.2004.19.1.059
[38]	唐炜. 三种海藻体外抗氧化活性的研究[J]. 科技创新导报,2012,225(9):5−6 TANG W. In vitro antioxidant activity of three species of seaweeds[J]. Science and Technology Innovation Herald,2012,225(9):5−6.
[39]	SHAO P, CHEN X X, SUN P L. Improvement of antioxidant and moisture-preserving activities of Sargassum horneri polysaccharide enzymatic hydrolyzates[J]. International Journal of Biological Macromolecules, 2015, 74: 420-427.
[40]	AN Y Z, LIU H T, LI X X, et al. Carboxymethylation modification, characterization, antioxidant activity and anti-UVC ability of Sargassum fusiforme polysaccharide[J]. Carbohydrate Research, 2022, 515.
[41]	JING Y S, CHENG W J, LI M S, et al. Structural characterization, rheological properties, antioxidant and anti-inflammatory activities of polysaccharides from Zingiber officinale[J]. Plant foods for human nutrition (Dordrecht, Netherlands), 2023, 78(1): 160−165.
[42]	LIU X Y, CHEN S, LIU H J, et al. Structural properties and anti-inflammatory activity of purified polysaccharides from Hen-of-the-woods mushrooms (Grifola frondosa)[J]. Frontiers in Nutrition, 2023.
[43]	吴兰兰, 吴钢, 谭强来, 等. 煮制对多花黄精多糖结构及其体外免疫刺激活性的影响[J/OL]. 中国食物与营养:1−7[2023-03-03]. https://doi.org/10.19870/j.cnki.11-3716/ts. 20230228.001 WU L L, WU G, TAN Q L, et al. Effect of cooking on the structure of polysaccharides of Polygonum multiflorum and their in vitro immunostimulatory activity [J/OL]. Food and Nutrition in China:1−7 [2023-03-03]. https://doi.org/10.19870/j.cnki.11-3716/ts.20230228.001.
[44]	侯萍, 马军, 陈燕等. 几种海藻粗多糖的理化性质及结构特征分析[J]. 热带海洋学报,2018,37(2):55−62 HOU P, MA J, CHEN Y, et al. Analysis of physicochemical properties and structure characteristics of several crude algal polysaccharides[J]. Journal of Tropical Oceanography,2018,37(2):55−62.
[45]	张颖, 黄日明, 洪爱华, 等. 南澳海域七种海藻的多糖组成分析[J]. 暨南大学学报(自然科学与医学版),2006(3):455−459 ZHANG Y, HUANG R M, HONG A H, et al. Study on monosaccharide composition of seven kinds of algae polysaccharides from the South China sea[J]. Journal of Jinan University(Natural Science & Medicine Edition),2006(3):455−459.