Mechanisms underlying bioactivity of edible seaweed/algae constituents

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The proposed research seeks to identify and characterize the protective antioxidant and other biological activities of unique components from edible seaweeds harvested from the east (Grand Manan, NB; NS, PEI)  and west (Bamfield, B.C.) coasts of Canada. These seaweed components can potentially inhibit lipid oxidation in processed foods to increase their safety and stability; and play a role in reducing diet-related chronic disease risk factors in breast or colon cancer studied using animal models. We have published data on the antioxidant activities of extracts from edible seaweeds including dulse (P. palmata) and various kelps (Laminaria, Macrocystis, Nereocystis sp.). We also reported that one of the antioxidant activities of dulse extracts was related to the level of UV- exposure during growth. Dulse extracts exhibited greater antiproliferative activity compared to those of the kelps in cell culture. Recently, we identified mycosporine-like amino acids (MAAs) unique to red algae, in dulse and demonstrated differences in the MAAs of samples exposed to varying amounts of UV-irradiation during growth. In this proposal, we plan to: a) use chromatography to confirm the identity and isolate 'gram'  quantities of MAAs from dulse, Irish Moss and False Irish Moss to use in antioxidant and cell culture studies since these compounds are not available commercially; b) use new and established antioxidant assays to determine the effectiveness of crude red algal extracts and purified MAAs; c) study the antiproliferative activity of crude red algal extracts and purified MAAs against colon and breast cancer cell lines and their influence on cellular enzyme systems such as the oxidation pathways; d) determine whether dietary MAAs are absorbed and enter the circulation in animal models; e)study the effects of dulse diets on breast cancer in rats and determine if these effects are related to red algal MAAs, or other components such as the fibre. These studies will train 3 MSc, 1 PhD students & a technician in a leading area of Functional Food research with application to the food industry, particularly the Maritimes, and chronic disease risk reduction.