Seaweeds are macroscopic multicellular algae that have been used as food since ancient time. It was originated in Japan and then China particularly to the people who lived near the coastal areas. In addition to its nutritional value, seaweeds are rich source of structurally diverse bioactive compounds including polysaccharides, phlorotannins and pigments. Because of this, the demand increases in the global trade wherein Korea is the major producers. In traditional Korean cuisines seaweeds used as soup, snack, pickle, vegetable and salad. Hence, this present research focuses on the edible green and red seaweeds found in Korea.
Green and Red Seaweeds Bioactive Compounds
Green seaweeds used to treat stomach disorders and hangovers because it contains 55% polysaccharides, 30% proteins, 13% ash and 1% lipids. It also have micro mineral such as calcium, manganese, iron, selenium, sodium, phosphate and potassium. Additionally, green seaweeds also used to treat wastewater and have significant medicinal value for rheumatism, high blood pressure and diabetes. In recent findings it has potentials bioactive properties to treat cancers and diabetes mellitus. Also it contains essentials oil to inhibit foodborne pathogens, anti-inflammatory, antioxidant and blood lipid reduction. Moreover, it has been used in traditional medicine for sunstroke, urinary diseases and hyperlipidemia. It is also useful to reduce eutrophication in mariculture waters that helps the survival rate productivity of shrimps and prawns.
Red seaweeds are the main source of hydrocolloids and contain vitamins A, B and C. It is also a rich source of carbohydrates particularly galactose and glucose. These red seaweeds are popularly known in agar production. And used as a raw material in bio-ethanol industry due to its high level of ethanol extraction efficiency. Likewise, both red and green seaweeds contain antioxidants properties due to its hydroxyl radical scavenging activity. That is responsible for neuro-protection against oxidative stress. In all, seaweeds have potential properties for anticancer, anti-diabetic, anti-obesity, anti-inflammatory, antimicrobial and anti-coagulant.
Therefore, seaweeds are vital source of food and medicine on different applications. The presences of secondary metabolites are potential to develop as functional materials due to its promising bioactive properties. Korea is one of the biggest consumers and producers wherein people mostly incorporate seaweeds on daily diets. This research suggests that increase consumption offers healthy benefits as well as utilization of seaweed materials as functional ingredients.
Source: Prepared by Joan Tura from BMC Fisheries and Aquatic Sciences
Volume 21:19, 6 April 2018
Aflatoxins produced by a certain molds that are poisonous carcinogens which grow mostly in soil, hay, decaying plants and grains. It can affect livestock and human as natural contaminants in foods like peanuts and corn meal. There are four types of aflatoxins these are B1, B2, G1 and G2 in which all are teratogenic, carcinogenic and immunosuppressive. Its toxic effect might be due to the generation of free radicals resulting into lipid peroxidation that damage biological system. On the other hand yogurt is produced from the bacterial fermentation of milk. In which bacteria produces lactic acid that acts on milk protein to give yogurt its texture and tart flavor. However, yogurt contains plenty of probiotic bacteria that offer benefits as microflora in the intestines. It also helps boost immune response and suppress carcinogenesis since fermented dairy products contain live lactic acid bacteria.
Selenium-fortified yogurt protects against aflatoxin toxicity
Yogurt has been known as therapeutic to various disorders including lactose intolerance, indigestion, intoxication, gastroenteritis, kidney, liver disorders and cancer. Selenium added to yogurt considered as the basic trace elements vital for normal growth and development in humans and animals. It also acts as anti-oxidant as well as improves nutritional values. Additionally, selenium has both enzymatic and structural functions that protect harmful reactive oxygen and minimized the production of hydrogen peroxide from aflatoxins. Ingestion of aflatoxins leads to weight loss due to the change in digestive enzymes activity that causes malabsorption of nutrients.
Aflatoxins will impair the biosynthesis of protein which results to the degranulation of the endoplasmic reticulum. It also caused liver fibrosis and poses health risk to humans and livestock. In this research , a positive results shows that selenium-fortified yogurt suppress the level of aflatoxins in rats. It also proved that with selenium contents inhibit the activity of enzymes related to carcinogenesis. Since yogurt improves intestinal mucosa and microflora that influence intestinal barrier. These yogurt bacteria inhibit the peroxidation of lipids by foraging reactive oxygen.
Therefore, consumption of nuts infected with aflatoxins caused toxicity mainly at the kidney and liver. But intake of selenium-fortified yogurt can definitely suppress against aflatoxins toxicity. In general, application of probiotic bacteria and selenium is vital and viable therapeutic approach to improve safety in food industry. Indeed, it is recommended to eat fresh nuts to avoid aflatoxins along with selenium-fortified yogurt to lessen its toxicity.
Source: Prepared by Joan Tura from BMC Agriculture and Food Security
Volume 7:21, June 2018