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Effect of food preparations on in vitro bioactivities and chemical components of fucus vesiculosus

2020-07-17Journal article Open access
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dc.contributor.authorAndré, Rebeca
dc.contributor.authorGuedes, Laura
dc.contributor.authorMelo, Ricardo
dc.contributor.authorAscensão, Lia
dc.contributor.authorPacheco, Rita
dc.contributor.authorVaz, Pedro D.
dc.contributor.authorSerralheiro, Maria Luisa
dc.date.accessioned2020-07-28T14:01:56Z
dc.date.available2020-07-28T14:01:56Z
dc.date.issued2020-07-17
dc.description.abstractFucus vesiculosus is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the e_ect of food preparation on F.vesiculosus of di_erent origins on what concerns its chemical constituents and final bioactivities. The aqueous extract of the seaweeds were obtained at di_erent temperatures, similar to food preparation and then purified by SPE. The compound identification was carried out by Liquid Chromatography High Resolution Mass Spectrometry (LC-HRMS/MS) and algae extracts microstructure were observed by Scanning Electron Microscopy (SEM). The activities were determined by using antioxidant activity, inhibition of acetylcholinesterase (AChE) and 3-hidroxi-3-methyl-glutaril-CoA (HMG-CoA) reductase (HMGR) together with Caco-2 cells line simulating the intestinal barrier. The activity of AChE and the HMGR were inhibited by the extracts giving IC50 values of 15.0 _ 0.1 _g/mL and 4.2 _ 0.1 _g/mL, respectively and 45% of the cholesterol permeation inhibition. The main compounds identified were phlorotannins and peptides derivatives. The mode of preparation significantly influenced the final bioactivities. Moreover, the in vitro results suggest that the preparation of F. vesiculosus as a soup could have hypercholesterolemia lowering effect.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANDRÉ, Rebeca; [et al] – Effect of food preparations on in vitro bioactivities and chemical components of fucus vesiculosus. Foods. ISSN 2304-8158. Vol. 9, N.º 7 (2020), pp. 1-20pt_PT
dc.identifier.doi10.3390/foods9070955pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/12104
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationUIDB/04046/2020 - FCT (Portugal) through financing of Research Centers with the contract program: BioISIpt_PT
dc.relationUIDP/04046/2020 - FCT (Portugal) through financing of Research Centers with the contract program: BioISIpt_PT
dc.relationUIDP/50017/2020 - FCT (Portugal) through financing of Research Centers with the contract program: CESAMpt_PT
dc.relationUIDB/50017/2020 - FCT (Portugal) through financing of Research Centers with the contract program: CESAMpt_PT
dc.relationUIDP/04292/2020 - FCT (Portugal) through financing of Research Centers with the contract program: MAREpt_PT
dc.relationUIDB/04292/2020 - FCT (Portugal) through financing of Research Centers with the contract program: MAREpt_PT
dc.relationPD/BD/142861/2018 - BioSys PhD programme PD65-2012 from FCT (Portugal)pt_PT
dc.subjectFucus vesiculosuspt_PT
dc.subjectPhlorotanninspt_PT
dc.subjectPeptidespt_PT
dc.subjectAcetylcholinesterasept_PT
dc.subjectHMG-CoA reductasept_PT
dc.subjectCholesterolpt_PT
dc.subjectLC-HRMS/MSpt_PT
dc.titleEffect of food preparations on in vitro bioactivities and chemical components of fucus vesiculosuspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBIA-BQM%2F28355%2F2017/PT
oaire.citation.endPage20pt_PT
oaire.citation.issue7pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream3599-PPCDT
person.familyNameAndré
person.familyNameGuedes
person.familyNamePerdiz de Melo
person.familyNameAscensão
person.familyNamePacheco
person.familyNameVaz
person.familyNameSerralheiro
person.givenNameRebeca
person.givenNameLaura
person.givenNameRicardo Alexandre
person.givenNameLia
person.givenNameRita
person.givenNamePedro D.
person.givenNameMaria Luisa
person.identifier1173301
person.identifierB-1391-2012
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person.identifier.ciencia-id9F13-D310-B5A3
person.identifier.ciencia-id9B12-4313-E8F8
person.identifier.orcid0000-0002-2733-5797
person.identifier.orcid0000-0001-8580-0485
person.identifier.orcid0000-0001-6995-2630
person.identifier.orcid0000-0001-7439-5912
person.identifier.orcid0000-0001-5192-3006
person.identifier.orcid0000-0001-9720-9801
person.identifier.orcid0000-0001-7541-9613
person.identifier.ridA-2685-2014
person.identifier.ridC-3062-2012
person.identifier.ridD-7317-2012
person.identifier.ridE-3407-2012
person.identifier.scopus-author-id57207778987
person.identifier.scopus-author-id7007027493
person.identifier.scopus-author-id6506279352
person.identifier.scopus-author-id8853708300
person.identifier.scopus-author-id36726548100
person.identifier.scopus-author-id6602688573
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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