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Establishment of microalgae as functional food with antioxidant and anti-inflammatory properties
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Abstract(s)
As doenças crónicas não-transmissíveis (DCNT), tais como doenças cardiovasculares,
cancros, doenças respiratórias e diabetes, são a principal causa de mortalidade e
morbilidade a nível mundial, sendo consideradas um dos maiores problemas de saúde
pública da atualidade pela Organização Mundial de Saúde. Para além das DCNT estarem
relacionadas com o aparecimento de diversas comorbilidades, suspeita-se que ampliem
os impactos da pandemia por COVID-19, diminuindo a qualidade de vida dos infetados.
A maior parte dos fatores de risco para desenvolvimento de DCNT são preveníeis e
modificáveis através de mudanças de estilo de vida, como a prática de atividade física e
a adoção de uma alimentação saudável.
Recentemente tem-se verificado uma maior consciencialização dos consumidores
relativamente ao papel da alimentação na modulação da saúde, levando à alteração nos
padrões de consumo. Atualmente, os consumidores preocupados com a saúde
reconhecem a alimentação saudável como um pilar da prevenção de doenças crónicas e
procuram alimentos que para além do seu valor nutricional apresentem também
benefícios para a sua saúde. Quando inseridos num estilo de vida saudável, os alimentos
funcionais para além de fornecer macronutrientes necessários à sobrevivência,
influenciam funções específicas do organismo através dos seus compostos ativos atuando
a nível da promoção da saúde e/ou prevenção da doença. Para além das fontes tradicionais
de compostos ativos (frutas, vegetais, cereais integrais, entre outros), a necessidade de
satisfazer as expetativas dos consumidores tem estimulado a indústria alimentar a
investigar fontes alternativas de alimentos funcionais. As microalgas apresentam um
elevado potencial como alimentos funcionais devido ao seu perfil nutricional de boa
qualidade (elevado teor de proteínas, minerais, vitaminas, ácido gordos polinsaturados,
entre outros) e abundância de compostos como atividades biológicas benéficas para o seu
humano (atividade antibacteriana, antioxidante anti tumoral, antifúngica, antivírica, anti inflamatória, entre outros). Para além de taxa de crescimento elevada e baixo custo de
produção, as algas podem ser induzidas a produzir compostos bioativos de valor acrescido
específicos, por manipulação das condições de cultivo.
Compostos com atividade antioxidante e anti-inflamatória são de particular interesse,
uma vez que o dano oxidativo prolongado e inflamação crónica estão na base da maior
parte das patologias.
Recently, consumers have become more aware of the relationship between health and nutrition, recognizing healthy diets as cornerstones for health promotion and disease prevention, demanding and seeking functional foods. Functional foods not only provide nutritional value but also promote healthy aging and prevent diseases due to their various biological properties (e.g., antioxidant, anti-inflammatory, antitumorigenic). Microalgae represent a promising opportunity as functional food due to their production of valuable bioactive ingredients, with several health-promoting effects, including anti-oxidative, anti-inflammatory, antimicrobial, and anti-cancer effects. The aim of this study was to assess the antioxidant and anti-inflammatory potential from bioactive compounds present in the extracts from 3 microalgal species (Tisochrysis lutea, Tetraselmis chui, Tetraselmis striata CTP4) and perform a preliminary phytochemical analysis on the most bioactive extracts. Antioxidant activity was determined via DPPH, ABTS, copper chelating, iron chelating and ferrous reducing activity assays. Extracts with highest overall antioxidant activity were identified as ethanolic extracts of Tisochrysis lutea, Tetraselmis chui and Tetraselmis striata CTP4 and hexane Tetraselmis striata CTP4 extract. Additionally, effects of different extraction techniques on yield and bioactivity of Tetraselmis striata CTP4 extracts were investigated. These included milling, which had best yields and antioxidant activity comparing with automated fast solvent extraction and microwave assisted extraction. Anti-inflammatory activity assays were performed regarding ACE and COX inhibitory activity. The highest anti-inflammatory activity was observed for the ethanolic extract of Tetraselmis chui (5.80% for ACE inhibition and 32.2 ± 7.69% COX inhibition) followed by ethanolic T. lutea extract (2.90% for ACE inhibition and 44.5 ± 3.70% COX inhibition). Their phytochemical screening identified palmitic, myristic and stearic acids as the most abundant compounds. The proximate composition of Tisochrysis lutea revealed high fiber and mineral content. Overall, this thesis demonstrated that some of the analyzed algae could have several bioactive ingredients with potential applications as functional food. This study is a part of the Algae4IBD project, that intends to develop commercial functional food products for Inflammatory Bowel Disease (IBD) prevention and treatment using aquatic natural biological resources
Recently, consumers have become more aware of the relationship between health and nutrition, recognizing healthy diets as cornerstones for health promotion and disease prevention, demanding and seeking functional foods. Functional foods not only provide nutritional value but also promote healthy aging and prevent diseases due to their various biological properties (e.g., antioxidant, anti-inflammatory, antitumorigenic). Microalgae represent a promising opportunity as functional food due to their production of valuable bioactive ingredients, with several health-promoting effects, including anti-oxidative, anti-inflammatory, antimicrobial, and anti-cancer effects. The aim of this study was to assess the antioxidant and anti-inflammatory potential from bioactive compounds present in the extracts from 3 microalgal species (Tisochrysis lutea, Tetraselmis chui, Tetraselmis striata CTP4) and perform a preliminary phytochemical analysis on the most bioactive extracts. Antioxidant activity was determined via DPPH, ABTS, copper chelating, iron chelating and ferrous reducing activity assays. Extracts with highest overall antioxidant activity were identified as ethanolic extracts of Tisochrysis lutea, Tetraselmis chui and Tetraselmis striata CTP4 and hexane Tetraselmis striata CTP4 extract. Additionally, effects of different extraction techniques on yield and bioactivity of Tetraselmis striata CTP4 extracts were investigated. These included milling, which had best yields and antioxidant activity comparing with automated fast solvent extraction and microwave assisted extraction. Anti-inflammatory activity assays were performed regarding ACE and COX inhibitory activity. The highest anti-inflammatory activity was observed for the ethanolic extract of Tetraselmis chui (5.80% for ACE inhibition and 32.2 ± 7.69% COX inhibition) followed by ethanolic T. lutea extract (2.90% for ACE inhibition and 44.5 ± 3.70% COX inhibition). Their phytochemical screening identified palmitic, myristic and stearic acids as the most abundant compounds. The proximate composition of Tisochrysis lutea revealed high fiber and mineral content. Overall, this thesis demonstrated that some of the analyzed algae could have several bioactive ingredients with potential applications as functional food. This study is a part of the Algae4IBD project, that intends to develop commercial functional food products for Inflammatory Bowel Disease (IBD) prevention and treatment using aquatic natural biological resources
Description
Keywords
Microalgae Nutrition Antioxidant Anti-inflammatory Health benefits Functional foods