Processing-induced changes in components that affect the radical scavenging activity of ethanolic extracts from <i>Neopyropia yezoensis</i>

Hakuto Kageyama; Masaki Honda; Rikio Nakamura; Rungaroon Waditee-Sirisattha; Satoru Kamohara; Hakuto Kageyama; Masaki Honda; Rikio Nakamura; Rungaroon Waditee-Sirisattha; Satoru Kamohara

doi:10.3934/molsci.2024015

AIMS Molecular Science

2024, Volume 11, Issue 3: 251-261. doi: 10.3934/molsci.2024015

Previous Article Next Article

Research article

Processing-induced changes in components that affect the radical scavenging activity of ethanolic extracts from Neopyropia yezoensis

1.
Graduate School of Environmental and Human Sciences, Meijo University, 1-501 Shiogamaguchi, Tempaku-ku, Nagoya, 468-8502, Japan
2.
Department of Chemistry, Faculty of Science and Technology, Meijo University, 1-501 Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan
3.
Onizaki Fisheries Cooperative Association, 3-97, Kabaike-cho, Tokoname, Aichi 479-0856, Japan
4.
Department of Microbiology, Faculty of Science, Chulalongkorn University, Payathai Road, Pathumwan, Bangkok 10330, Thailand
5.
IDEA Consultants, Inc., 1-7-15, Irifune, Minato-ku, Nagoya, Aichi 455-0032, Japan

Received: 08 May 2024 Revised: 09 July 2024 Accepted: 17 July 2024 Published: 23 July 2024

Many marine red algae species are used as food sources around the world. Here, the study focuses on free radical scavenging properties as a beneficial activity of the red alga Neopyropia yezoensis (Susabi-nori), which is consumed in Japan, and investigates quantitative changes in the compounds that could affect the activity due to processing steps. It was found that the dried and roasted samples showed more active radical scavenging properties detected by the 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay compared to the fresh samples. The contents of phenolic compounds, mycosporine-like amino acids (MAAs), chlorophylls, and carotenoids were evaluated; it was suggested that an increase in phenolic compounds was responsible for the enhancement of the activity. On the other hand, no correlation with the activity was found for MAAs, chlorophylls, and carotenoids. Furthermore, by comparing three different sampling times (early December, early January, and early March), it was found that the sample taken in early December showed the highest radical scavenging activity. These results suggest that the useful activities of N. yezoensis, including its antioxidant activity, can be influenced by its processing steps and harvest time.
- Neopyropia yezoensis,
- red alga,
- antioxidant,
- phenolic compounds,
- mycosporine-like amino acids,
- carotenoids
Citation: Hakuto Kageyama, Masaki Honda, Rikio Nakamura, Rungaroon Waditee-Sirisattha, Satoru Kamohara. Processing-induced changes in components that affect the radical scavenging activity of ethanolic extracts from Neopyropia yezoensis[J]. AIMS Molecular Science, 2024, 11(3): 251-261. doi: 10.3934/molsci.2024015

Related Papers:

Abstract

Many marine red algae species are used as food sources around the world. Here, the study focuses on free radical scavenging properties as a beneficial activity of the red alga Neopyropia yezoensis (Susabi-nori), which is consumed in Japan, and investigates quantitative changes in the compounds that could affect the activity due to processing steps. It was found that the dried and roasted samples showed more active radical scavenging properties detected by the 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay compared to the fresh samples. The contents of phenolic compounds, mycosporine-like amino acids (MAAs), chlorophylls, and carotenoids were evaluated; it was suggested that an increase in phenolic compounds was responsible for the enhancement of the activity. On the other hand, no correlation with the activity was found for MAAs, chlorophylls, and carotenoids. Furthermore, by comparing three different sampling times (early December, early January, and early March), it was found that the sample taken in early December showed the highest radical scavenging activity. These results suggest that the useful activities of N. yezoensis, including its antioxidant activity, can be influenced by its processing steps and harvest time.

Acknowledgments

This work was supported in part by the research support fund of the Research Institute of Meijo University to H.K.

Conflict of interest

All authors declare no conflicts of interest in this paper.

References

[1]	Araki S, Ogawa H, Oohusa T, et al. (1985) Influences of water activity and temperature on water sorption and pigment stability of toasted and dried laver, “Yaki-nori”, Porphyra yezoensis. Bull Jap Soc Sci Fisheries 51: 1109-1114.
[2]	Pandey G, Chatterjee NS, Panda SK, et al. (2024) Scope and challenges of seaweed utilization in food and nutraceutical industry in India: A review. J Food Sci Technol 61: 230-241. https://doi.org/10.1007/s13197-023-05676-5
[3]	Nakayama R, Tamura Y, Kikuzaki H, et al. (1999) Antioxidant effect of the constituents of susabinori (Porphyra yezoensis). J Amer Oil Chem Soc 76: 649-653. https://doi.org/10.1007/s11746-999-0017-3
[4]	Korteerakul C, Honda M, Ngoennet S, et al. (2020) Antioxidative and antiglycative properties of mycosporine-like amino acids-containing aqueous extracts derived from edible terrestrial cyanobacteria. J Nutr Sci Vitaminol 66: 339-346. https://doi.org/10.3177/jnsv.66.339
[5]	Patipong T, Hibino T, Waditee-Sirisattha R, et al. (2019) Induction of antioxidative activity and antioxidant molecules in the halotolerant cyanobacterium Halothece sp. PCC7418 by temperature shift. Nat Prod Commun 14: 1-6. https://doi.org/10.1177/1934578X19865680
[6]	Ngoennet S, Nishikawa Y, Hibino T, et al. (2018) A method for the isolation and characterization of mycosporine-like amino acids from cyanobacteria. Methods Protoc 1: 46. https://doi.org/10.3390/mps1040046
[7]	Lichtenthaler HK, Welburn AR (1983) Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochem Soc Trans 11: 591-592. https://doi.org/10.1042/bst0110591
[8]	Higashi-Okai K, Funahashi Y, Muramatsu T, et al. (2011) Enhancing effect on radical-scavenging activity of edible Japanese algae by heat treatment. Bullitin of Institute for Consumer Science and Human Life, Kinjo Gakuin University 16: 1-12.
[9]	Kageyama H (2023) An introduction to mycosporine-like amino acids.Bentham Science Publishers.
[10]	Lee Y, Lee KG (2024) Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata). Food Chem 458: 140289. https://doi.org/10.1016/j.foodchem.2024.140289
[11]	Contreras-Porcia L, Meynard A, Piña F, et al. (2022) Desiccation stress tolerance in Porphyra and Pyropia species: A latitudinal analysis along the Chilean coast. Plants 12: 12. https://doi.org/10.3390/plants12010012
[12]	Arunkumar K, Raja R, Kumar VBS, et al. (2021) Antioxidant and cytotoxic activities of sulfated polysaccharides from five different edible seaweeds. J Food Meas Charact 15: 567-576. https://doi.org/10.1007/s11694-020-00661-4
[13]	Premarathna AD, Ahmed TAE, Kulshreshtha G, et al. (2024) Polysaccharides from red seaweeds: Effect of extraction methods on physicochemical characteristics and antioxidant activities. Food Hydrocolloids 147: 109307. https://doi.org/10.1016/j.foodhyd.2023.109307
[14]	Yamamoto M, Watanabe Y, Kinoshita H (1991) Effects of water temperature on the growth of red alga Porphyra yezoensis form. narawaensis (Nori) cultivated in an outdoor raceway tank. Nippon Suisan Gakkaishi 57: 2211-2217.
[15]	Takenouchi A, Okai Y, Ogawa A, et al. (2019) Enhancing effect on radical scavenging activity of edible brown alga, Laminaria japonica (Ma-konbu) by roasting treatment. J UOEH 41: 363-373. https://doi.org/10.7888/juoeh.41.363

Reader Comments

Your name:*

Email:*
© 2024 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)