The red seaweed Gracilaria gracilis as a multi products source.

The red seaweed Gracilaria gracilis as a multi products source.
复制标题

DOI:
10.3390/md11103754
复制
发表时间:
2013-09-30
期刊:
影响因子:
5.4
通讯作者:
Caroppo C
Caroppo C
中科院分区:
医学2区
文献类型:
--
作者:
Francavilla M;Franchi M;Monteleone M;Caroppo C

文献摘要

参考文献

被引文献

相似文献

近年来,海藻在寻找新药方面越来越引起人们的兴趣,并且已被证明是具有生物活性的天然化合物和生物材料的主要来源。在本调查中,红色海藻江蓠gracilis,季节性收集在莱西纳泻湖(亚得里亚海南部,莱西纳,意大利)的生化组成进行了测定,通过先进的分析技术,如气相色谱-质谱联用和分光光度测试。特别是,分析脂质,脂肪酸,甾醇,蛋白质,藻胆蛋白和碳水化合物以及酚含量,抗氧化剂和自由基清除活性进行。在冬季提取物G.纤细藻(gracilis)中R-藻红蛋白含量较高,同时还含有花生四烯酸(PUFA ω-6)、蛋白质和碳水化合物等有价值的物质。夏季海藻提取物具有较高的抗氧化活性和自由基清除活性,总酚含量较高。总之,这项研究指出了使用江蓠作为生物技术,营养保健品和制药应用的多产品来源的可能性,即使需要更多的调查,分离,纯化和表征这些生物活性化合物。
In recent years seaweeds have increasingly attracted interest in the search for new drugs and have been shown to be a primary source of bioactive natural compounds and biomaterials. In the present investigation, the biochemical composition of the red seaweed Gracilaria gracilis, collected seasonally in the Lesina Lagoon (Southern Adriatic Sea, Lesina, Italy), was assayed by means of advanced analytical techniques, such as gas-chromatography coupled with mass spectrometry and spectrophotometric tests. In particular, analysis of lipids, fatty acids, sterols, proteins, phycobiliproteins and carbohydrates as well as phenolic content, antioxidant and radical scavenging activity were performed. In winter extracts of G. gracilis, a high content of R-phycoerythrin together with other valuable products such as arachidonic acid (PUFA ω-6), proteins and carbohydrates was observed. High antioxidant and radical scavenging activities were also detected in summer extracts of the seaweed together with a high content of total phenols. In conclusion, this study points out the possibility of using Gracilaria gracilis as a multi products source for biotechnological, nutraceutical and pharmaceutical applications even although more investigations are required for separating, purifying and characterizing these bioactive compounds.
DOI: 10.1039/c1gc15560a
发表时间: 2011-01-01
期刊: GREEN CHEMISTRY
影响因子: 9.8
作者:
Budarin, Vitaliy L.;Zhao, Yizhe;Clark, James H.
通讯作者: Clark, James H.
DOI: 10.1016/j.foodchem.2007.12.043
发表时间: 2008-07-15
期刊: FOOD CHEMISTRY
影响因子: 8.8
作者:
Hu, Chao-Chin;Lin, Jau-Tien;Yang, Deng-Jye
通讯作者: Yang, Deng-Jye
DOI: 10.1002/bit.260450204
发表时间: 1995-01-20
影响因子: 3.8
作者:
AYYAGARI, MS;PANDE, R;KAPLAN, DL
通讯作者: KAPLAN, DL
DOI: 10.1016/j.biortech.2009.12.139
发表时间: 2010-06-01
影响因子: 11.4
作者:
Francavilla, Matteo;Trotta, Pasquale;Luque, Rafael
通讯作者: Luque, Rafael
DOI: 10.1016/j.biortech.2007.07.005
发表时间: 2008-05-01
影响因子: 11.4
作者:
Ganesan, P.;Kumar, Chandini S.;Bhaskar, N.
通讯作者: Bhaskar, N.