ประโยชน์เชิงหน้าที่ของโปรตีนและคาร์โบไฮเดรตจากสาหร่าย Functional benefits from algal proteins and carbohydrates
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Published:
Jun 22, 2023
Keywords:
คาร์โบไฮเดรต, โปรตีน, สารออกฤทธิ์ทางชีวภาพ, สุขภาพ, carbohydrates, proteins, bioactive compounds, health
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Abstract
Algae are widely found in natural habitats, especially in aquatic environments. They can be used as food ingredients and can be seen on many people’s favorite menus. Recently, algae have been the object of increasing interest as a healthy food ingredient. Since they provide various types of nutrients such as proteins, carbohydrates, fatty acids, dietary fiber, minerals, vitamins, and bioactive compounds, which offer several health benefits. Previous studies have illustrated that substances from algae exhibit numerous biological activities for example, antioxidant activity, anti-inflammatory, high prebiotic content, blood sugar level regulation, etc. Furthermore, previous research has revealed the mechanism of algal bioactive compounds that can reduce, inhibit, or prevent a variety of diseases. These beneficial properties of algae make them a very attractive potential source of nutrients for functional food.
Keywords : carbohydrates, proteins, bioactive compounds, health
บทคัดย่อ
สาหร่ายเป็นสิ่งมีชีวิตที่พบได้ทั่วไปในธรรมชาติ นอกจากจะเป็นส่วนผสมในเมนูโปรดของใครหลายคนแล้ว สาหร่ายยังเต็มไปด้วยสารอาหารที่มีประโยชน์ต่อร่างกาย การศึกษาเกี่ยวกับการใช้สาหร่ายเป็นอาหารเพื่อสุขภาพได้รับความสนใจเพิ่มขึ้น เนื่องจากพบว่า สาหร่ายประกอบไปด้วยสารอาหารที่มีคุณค่าทางโภชนาการ เช่น โปรตีน คาร์โบไฮเดรต กรดไขมัน ไฟเบอร์ แร่ธาตุ และวิตามินชนิดต่าง ๆ อีกทั้งเป็นแหล่งของสารออกฤทธิ์ทางชีวภาพด้วย งานวิจัยที่ผ่านมาแสดงให้เห็นว่า สารสำคัญในสาหร่ายมีกลไกการออกฤทธิ์ช่วยลด ยับยั้ง หรือป้องกันโรคได้ ฤทธิ์ทางชีวภาพที่พบได้ในสาหร่าย เช่น การต้านอนุมูลอิสระ ความสามารถลดการอักเสบในระดับเซลล์ ปริมาณใยอาหารสูงจึงเป็นแหล่งอาหารหรือพรีไบโอติกแก่แบคทีเรียชนิดดีในลำไส้ สาหร่ายมีส่วนช่วยควบคุมระดับน้ำตาลในเลือดและระดับอินซูลิน นอกจากนี้ยังมีฤทธิ์อื่น ๆ ที่ส่งผลดีต่อระบบต่าง ๆ ของร่างกาย ทำให้สาหร่ายได้รับความสนใจเพื่อใช้เป็นแหล่งของสารสำคัญในอาหารเชิงหน้าที่
คำสำคัญ : คาร์โบไฮเดรต โปรตีน สารออกฤทธิ์ทางชีวภาพ สุขภาพ
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บทความวิชาการ (Review Articles)
References
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2. Brien RO, Hayes M, Sheldrake G, Tiwari B, Walsh P. Macroalgal Proteins: A Review. Foods. 2022;11(4),571:1-38.
3. Manivasagan P, Kim SK. An Overview of Harmful Algal Blooms on Marine Organisms. In: Handbook of Marine Microalgae: Biotechnology Advance, Academic Press, MA, USA., 2015.
4. Khavari F, Saidijam M, Taheri M, Nouri F. Microalgae: therapeutic potentials and applications. Mol Biol Rep. 2021;48(5):4757-4765.
5. Yarkent Ç, Gürlek C, Oncel SS. Potential of microalgal compounds in trending natural cosmetics: a review. Sustain Chem Pharm. 2020;17:100304.
6. Matos J, Cardoso C, Bandarra NM, Afonso C. Microalgae as healthy ingredients for functional food: a review. Food Funct. 2017;8(8):2672-2685.
7. Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, et al. Algae as nutritional and functional food sources: revisiting our understanding. J Appl Psychol. 2019;29(2):949-982.
8. Dillehay TD, Ramírez C, Pino M, Collins MB, Rossen J, Pino-Navarro JD. Monte Verde: Seaweed, food, medicine, and the peopling of South America. Science. 2008;320(5877):784-786.
9. ยุวดี พีรพรพิศาล. ศักยภาพของสาหร่ายน้ำจืดขนาดใหญ่ในการเป็นผลิตภัณฑ์เสริมอาหารและเวชสำอาง. สำนักงานคณะกรรมการวิจัยแห่งชาติ; 2552.
10. พเยีย ตียาพันธ์. สาหร่ายน้ำ เทา [อินเตอร์เน็ต]. 2561 [เข้าถึงเมื่อ 9 พ.ย. 2565]. โครงการอนุรักษ์พันธุกรรมพืชอันเนื่องมาจากพระราชดำริฯ. 2561. เข้าถึงได้จาก: https://oer.learn.in.th/search_detail/result/103881
11. Mantri VA, Kavale MG, Kazi MA. Seaweed biodiversity of India: Reviewing current knowledge to identify gaps, challenges, and opportunities. Diversity. 2020;12(1),13:1-22.
12. Cotas J, Leandro A, Pacheco D, Gonçalves AMM, Pereira L. A comprehensive review of the nutraceutical and therapeutic applications of red seaweeds (Rhodophyta). Life. 2020;10(3),19:1-23.
13. Luthuli S, Wu S, Cheng Y, Zheng X, Wu M, Tong H. Therapeutic effects of fucoidan: A review on recent studies. Mar Drugs. 2019;17(9),487:1-15.
14. Nutautaitė M, Racevičiūtė-Stupelienė A, Bliznikas S, Jonuškienė I, Karosienė J, Koreivienė J, et al. Evaluation of Phenolic Compounds and Pigments in Freshwater Cladophora glomerata Biomass from Various Lithuanian Rivers as a Potential Future Raw Material for Biotechnology. Water. 2022;14(7):1-18.
15. Fitzgerald C, Aluko RE, Hossain M, Rai DK, Hayes M. Potential of a renin inhibitory peptide from the red seaweed Palmaria palmata as a functional food ingredient following confirmation and characterization of a hypotensive effect in spontaneously hypertensive rats. J Agric Food Chem. 2014;62(33):8352-8356.
16. Fitzgerald C, Mora-Soler L, Gallagher E, O’Connor P, Prieto J, Soler-Vila A, et al. Isolation and characterization of bioactive propeptides with in vitro renin inhibitory activities from the macroalga Palmaria palmata. J Agric Food Chem. 2012;60(30):7421-7427.
17. Sun S, Xu X, Sun X, Zhang X, Chen X, Xu N. Preparation and identification of ACE inhibitory peptides from the marine macroalga Ulva intestinalis. Mar Drugs. 2019;17(3),179: 1-17.
18. Suetsuna K, Chen JR. Identification of antihypertensive peptides from peptic digest of two microalgae, Chlorella vulgaris and Spirulina platensis. Mar Biotechnol. 2001;3(4):305-309.
19. Chen MF, Zhang YY, Di He M, Li CY, Zhou CX, Hong PZ, et al. Antioxidant Peptide Purified from Enzymatic Hydrolysates of Isochrysis Zhanjiangensis and Its Protective Effect against Ethanol Induced Oxidative Stress of HepG2Cells. Biotechnol Bioprocess Eng. 2019;24(2):308-317.
20. Kumar A, Krishnamoorthy E, Devi HM, Uchoi D, Tejpal CS, Ninan G, et al. Influence of sea grapes (Caulerpa racemosa) supplementation on physical, functional, and anti-oxidant properties of semi-sweet biscuits. J Appl Phycol. 2018;30(2):1393-1403.
21. Lorenzo JM, Sineiro J, Amado IR, Franco D. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci. 2014;96(1):526-534.
22. Arufe S, Della VG, Chiron H, Chenlo F, Sineiro J, Moreira R. Effect of brown seaweed powder on physical and textural properties of wheat bread. Eur Food Res Technol. 2018;244(1):1-10.
23. Fan X, Bai L, Mao X, Zhang X. Novel peptides with anti-proliferation activity from the Porphyra haitanesis hydrolysate. Process Biochem. 2017;60:98-107.
24. Sheih IC, Fang TJ, Wu TK, Lin PH. Anticancer and antioxidant activities of the peptide fraction from algae protein waste. J Agric Food Chem. 2010;58(2):1202-1207.
25. McLaughlin CM, Harnedy-Rothwell PA, Lafferty RA, Sharkey S, Parthsarathy V, Allsopp PJ, et al. Macroalgal protein hydrolysates from Palmaria palmata influence the ‘incretin effect’ in vitro via DPP-4 inhibition and upregulation of insulin, GLP-1 and GIP secretion. Eur J Nutr. 2021;60(8):4439-4452.
26. Hu S, Fan X, Qi P, Zhang X. Identification of anti-diabetes peptides from Spirulina platensis. J Funct Foods. 2019;56:333-341.
27. Li Y, Lammi C, Boschin G, Arnoldi A, Aiello G. Recent Advances in Microalgae Peptides: Cardiovascular Health Benefits and Analysis. J Agric Food Chem. 2019;67:11825–11838.
28. Li Y, Aiello G, Bollati C, Bartolomei M, Arnoldi A, Lammi C. Phycobiliproteins from Arthrospira platensis (spirulina): A new source of peptides with dipeptidyl peptidase-IV inhibitory activity. Nutrients. 2020;12(3),794:1-11.
29. Morris HJ, Carrillo O, Almarales A, Bermúdez RC, Lebeque Y, Fontaine R, et al. Immunostimulant activity of an enzymatic protein hydrolysate from green microalga Chlorella vulgaris on undernourished mice. Enzyme Microb Technol. 2007;40(3):456-460.
30. Ahn G, Hwang I, Park E, Kim J, Jeon YJ, Lee J, et al. Immunomodulatory effects of an enzymatic extract from Ecklonia cava on murine splenocytes. Mar Biotechnol. 2008;10(3):278-289.
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