Bioactive Compounds from Marine Foods E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 1104

Veröffentlichungsjahr: 2013

Beschreibung

Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.

Leseprobe

Contents

Cover

IFT Press

Title Page

Copyright

Series

List of Contributors

Chapter 1: An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity

1.1 INTRODUCTION

1.2 A VIEW BASED ON ATOM DIVERSITY

1.3 A VIEW BASED ON STEREOCHEMICAL DIVERSITY

1.4 CASE STUDIES OF CHEMICAL PROBES AND CHEMICAL PROBES IN THE THERAPEUTIC DISCOVERY PIPELINE

1.5 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 2: Antihypertensive Peptides from Marine Sources

2.1 INTRODUCTION

2.2 MARINE ANTIHYPERTENSIVE PEPTIDES AND BLOOD PRESSURE CONTROL

2.3 GENERATION OF MARINE ANTIHYPERTENSIVE PEPTIDES

2.4 STRUCTURE–ACTIVITY RELATIONSHIPS

2.5 BIOAVAILABILITY

2.6 IN VIVO ANIMAL STUDIES

2.7 IN VIVO HUMAN STUDIES

2.8 MARINE PEPTIDES AS ANTIHYPERTENSIVE INGREDIENTS

2.9 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 3: Bioactive Peptides from Marine Processing Byproducts

3.1 INTRODUCTION

3.2 FISH MUSCLE PROTEINS: PRECURSORS OF FISH BIOACTIVE PEPTIDES

3.3 FISH MEAL PRODUCTION

3.4 FISH SILAGE PRODUCTION

3.5 TRADITIONAL FERMENTED FISH PROTEIN PRODUCTS

3.6 STRATEGIES FOR THE GENERATION OF BIOACTIVE PEPTIDES FROM MARINE BYPRODUCTS

3.7 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 4: Development of Marine Peptides as Anticancer Agents

4.1 INTRODUCTION

4.2 PEPTIDES THAT INDUCE APOPTOSIS

4.3 PEPTIDES THAT AFFECT THE TUBULIN–MICROTUBULE EQUILIBRIUM

4.4 PEPTIDES THAT INHIBIT ANGIOGENESIS

4.5 PEPTIDES WITHOUT A KNOWN MECHANISM FOR THEIR ANTITUMOR ACTIVITY

4.6 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 5: Using Marine Cryptides against Metabolic Syndrome

5.1 MARINE CRYPTIDES

5.2 DEFINITION OF MetS

5.3 POTENTIAL TARGETS FOR MARINE CRYPTIDES

5.4 CONCLUSION

REFERENCES

Chapter 6: Bioactive Phenolic Compounds from Algae

6.1 INTRODUCTION

6.2 PHENOLIC COMPOUNDS FROM ALGAE

6.3 ALGAL PHENOLICS AS BIOACTIVE COMPOUNDS

6.4 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 7: Bioactive Carotenoids from Microalgae

7.1 INTRODUCTION

7.2 POTENTIAL HEALTH BENEFITS

7.3 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 8: Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges

8.1 INTRODUCTION

8.2 OVERVIEW OF THE HEALTH BENEFITS OF MARINE OMEGA-3 FATTY ACIDS

8.3 LIPID OXIDATION: A MAJOR CHALLENGE

8.4 CONCLUSION

REFERENCES

Chapter 9: Sterols in Algae and Health

9.1 INTRODUCTION

9.2 BIOSYNTHESIS OF PHYTOSTEROLS

9.3 ANALYSIS OF PHYTOSTEROLS

9.4 PHYTOSTEROLS COMPOSITION OF ALGAE

9.5 PHYTOSTEROLS AND HEALTH

9.6 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 10: Biological Effects and Extraction Processes Used to Obtain Marine Chitosan

10.1 INTRODUCTION

10.2 CHITIN EXTRACTION PROCESSES

10.3 OBTENTION OF CHITOSAN

10.4 ATTAINMENT OF CHITOOLIGOSACCHARIDES

10.5 BIOLOGICAL ACTIVITIES OF CHITOSAN AND COS

10.6 FOOD APPLICATIONS

10.7 REGULATORY ASPECTS

10.8 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 11: Biological Activity of Algal Sulfated and Nonsulfated Polysaccharides

11.1 INTRODUCTION

11.2 CURRENT INTEREST IN SEAWEEDS

11.3 POLYSACCHARIDES: OCCURRENCE, STRUCTURE, AND BIOACTIVITY

11.4 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 12: Taurine Content in Marine Foods: Beneficial Health Effects

12.1 INTRODUCTION

12.2 TAURINE PHYSIOLOGY

12.3 DIETARY SOURCES

12.4 HEALTH BENEFITS OF DIETARY INTAKE OF TAURINE

12.5 CONCLUSION

REFERENCES

Chapter 13: Seaweed Antimicrobials: Isolation, Characterization, and Potential Use in Functional Foods

13.1 INTRODUCTION

13.2 SEAWEEDS

13.3 EXTRACTION OF ANTIMICROBIAL COMPOUNDS FROM SEAWEEDS

13.4 SEPARATION AND PURIFICATION OF ANTIMICROBIAL COMPOUNDS FROM SEAWEEDS

13.5 STRUCTURAL ELUCIDATION OF ANTIMICROBIAL COMPOUNDS FROM SEAWEEDS

13.6 IN VITRO ASSESSMENT OF THE ANTIMICROBIAL ACTIVITY OF SEAWEEDS AND SEAWEED-DERIVED COMPOUNDS

13.7 POTENTIAL APPLICATIONS OF SEAWEED ANTIMICROBIALS IN FUNCTIONAL FOODS

13.8 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 14: Seaweed-based Functional Foods

14.1 INTRODUCTION

14.2 OVERVIEW OF SEAWEED BIOACTIVE COMPONENTS FOR THE DEVELOPMENT OF FUNCTIONAL FOODS

14.3 SEAWEED PRETREATMENT PRIOR TO INCORPORATION IN FUNCTIONAL FOODS

14.4 INCORPORATION OF SEAWEEDS IN THE DEVELOPMENT OF FUNCTIONAL FOODS

14.5 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 15: Sea Cucumber as a Source of Bioactive Compounds: Current Research on Isostichopus badionotus and Isostichopus fuscus from Mexico

15.1 INTRODUCTION

15.2 TAXONOMY AND CLASSIFICATION

15.3 HABITAT AND DISTRIBUTION

15.4 WORLDWIDE MARKETS

15.5 SEA CUCUMBER SPECIES OF COMMERCIAL INTEREST IN MEXICO

15.6 BIOLOGICALLY ACTIVE COMPOUNDS: ENZYMES AND PEPTIDES

15.7 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 16: Advanced Extraction Processes to Obtain Bioactives from Marine Foods

16.1 INTRODUCTION

16.2 FUNDAMENTALS OF EXTRACTION FROM SOLID SAMPLES

16.3 SAMPLE PRETREATMENT BEFORE EXTRACTION

16.4 SUPERCRITICAL FLUID EXTRACTION

16.5 PRESSURIZED FLUID EXTRACTION

16.6 ULTRASOUND-ASSISTED EXTRACTION

16.7 MICROWAVE-ASSISTED EXTRACTION

16.8 LATEST TRENDS IN ADVANCED EXTRACTION

16.9 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Chapter 17: Extraction of High-added-value Compounds from Codfish (Gadus morhua) Salting Wastewater

17.1 INTRODUCTION

17.2 BYPRODUCTS AND WASTE FROM THE CODFISH SALTING PROCESS

17.3 CONCLUSION

REFERENCES

Chapter 18: Toxicity Risks Associated with the Recovery of Bioactive Compounds from Marine Sources

18.1 INTRODUCTION

18.2 SEAFOOD-ASSOCIATED INFECTIONS

18.3 TOXIN-RELATED SEAFOOD ILLNESSES

18.4 SEAFOOD ALLERGY

18.5 CONTAMINANTS IN FISH AND SHELLFISH

18.6 THE RISKS AND BENEFITS OF FISH CONSUMPTION

18.7 CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Index

The IFT Press series reflects the mission of the Institute of Food Technologists—to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

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Library of Congress Cataloging-in-Publication Data

Hernandez-Ledesma, Blanca.  Bioactive compounds from marine foods : plant and animal sources / Blanca Hernandez-Ledesma and Miguel Herrero.   pages cm  Includes bibliographical references and index.  ISBN 978-1-118-41284-8 (cloth)  1. Pharmacognosy. 2. Marine pharmacology. 3. Materia medica, Vegetable. 4. Natural products--Therapeutic use. 5. Bioactive compounds. I. Herrero, Miguel. II. Title.  RS160.H47 2013  615.3′21–dc23

2013023510

A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover image: ©Shutterstock/Vitaly Korovin Cover design by Andy Meaden

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List of Contributors

Nissreen Abu-Ghannam

School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Dublin, Ireland

Helena M. Amaro

CIIMAR/CIMAR—Interdisciplinary Centre of Marine and Environmental Research, Porto, Portugal; ICBAS—Institute of Biomedical Sciences Abel Salazar, Porto, Portugal

Paula B. Andrade

REQUIMTE/Pharmacognosy Laboratory, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal

Yesmine Ben Henda

Molecular Approaches, Environment and Health, LIENSs Laboratory, University of La Rochelle, La Rochelle, France

Stéphanie Bordenave-Juchereau

Molecular Approaches, Environment and Health, LIENSs Laboratory, University of La Rochelle, La Rochelle, France

Paula M. L. Castro

Center for Biotechnology and Fine Chemicals (CBQF), Associated Laboratory, School of Biotechnology, Catholic University of Portugal, Porto, Portugal

Yasser Chim Chi

CINVESTAV, Unidad Mérida, Yucatán, Mexico

Nieves Corzo

Institute of Food Science Research – CIAL (CSIC-UAM), Madrid, Spain

Sabrina Cox

School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Dublin, Ireland

Phillip Crews

Department of Chemistry and Biochemistry, University of California, Santa Cruz, CA, USA

Isabel B. Cruz

WeDoTech—Companhia de Ideias e Tecnologias, Cideb/School of Biotechnology, Catholic University of Portugal, Porto, Portugal

Karl-Erik Eilertsen

Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Tromsø, Norway

Edel O. Elvevoll

Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Tromsø, Norway

Vincenza Ferraro

Center for Biotechnology and Fine Chemicals (CBQF), Associated Laboratory, School of Biotechnology, Catholic University of Portugal, Porto, Portugal

Richard J. FitzGerald

Department of Life Sciences, University of Limerick, Limerick, Ireland

David Flower

Dublin Institute of Technology, Dublin, Ireland

Yolanda Freile-Pelegrín

Department of Marine Resources, CINVESTAV, Unidad Mérida, Yucatán, Mexico

Raquel García Barrientos

Universidad Politécnica de Tlaxcala, San Pedro Xalcaltzinco Tepeyanco, Tlaxcala, Mexico

Gillian E. Gardiner

Eco-Innovation Research Centre, Department of Chemical & Life Sciences, Waterford Institute of Technology, Waterford, Ireland

Eva Gómez-Ordóñez

Metabolism and Nutrition Department, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), University City, Madrid, Spain

A. Catarina Guedes

CIIMAR/CIMAR—Interdisciplinary Centre of Marine and Environmental Research, Porto, Portugal

Isabel Guerrero Legarreta

Universidad Autónoma Metropolitana-Unidad Iztapalapa, Mexico, D.F., Mexico

Pádraigín A. Harnedy

Department of Life Sciences, University of Limerick, Limerick, Ireland

Maria Hayes

Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland

Arisaí Hernández Sámano

Universidad Autónoma Metropolitana-Unidad Iztapalapa, Mexico, D.F., Mexico

Helen Hughes

Eco-Innovation Research Centre, Department of Chemical & Life Sciences, Waterford Institute of Technology, Waterford, Ireland

Charlotte Jacobsen

National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark

Ida-Johanne Jensen

Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Tromsø, Norway

Antonio Jiménez-Escrig

Metabolism and Nutrition Department, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), University City, Madrid, Spain

Ruben Ferreira Jorge

WeDoTech—Companhia de Ideias e Tecnologias, Cideb/School of Biotechnology, Catholic University of Portugal, Porto, Portugal

Rune Larsen

Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Tromsø, Norway

Peadar G. Lawlor

Teagasc, Pig Development Department, Animal & Grassland Research & Innovation Centre, Fermoy, Co. Cork, Ireland

Xiukun Lin

Department of Pharmacology, Capital Medical University, Beijing, China

Graciliana Lopes

REQUIMTE/Pharmacognosy Laboratory, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal

Hanne Mæhre

Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Tromsø, Norway

F. Xavier Malcata

CIIMAR/CIMAR—Interdisciplinary Centre of Marine and Environmental Research, Porto, Portugal; Departament of Chemical Engineering, University of Porto, Porto, Portugal

Peter McLoughlin

Eco-Innovation Research Centre, Department of Chemical & Life Sciences, Waterford Institute of Technology, Waterford, Ireland

Antonia Montilla

Institute of Food Science Research – CIAL (CSIC-UAM), Madrid, Spain

Roseanne Norris

Department of Life Sciences, University of Limerick, Limerick, Ireland

Leticia Olivera-Castillo

CINVESTAV, Unidad Mérida, Yucatán, Mexico

Laurie O'Sullivan

Eco-Innovation Research Centre, Department of Chemical & Life Sciences, Waterford Institute of Technology, Waterford, Ireland

Manuela E. Pintado

Center for Biotechnology and Fine Chemicals (CBQF), Associated Laboratory, School of Biotechnology, Catholic University of Portugal, Porto, Portugal

Merichel Plaza

Centre for Analysis and Synthesis, Department of Chemistry, Lund University, Lund, Sweden

Ljerka Prester

Institute for Medical Research and Occupational Health, Zagreb, Croatia

Maria Luz Prieto

Eco-Innovation Research Centre, Department of Chemical & Life Sciences, Waterford Institute of Technology, Waterford, Ireland

Daniel Robledo

Department of Marine Resources, CINVESTAV, Unidad Mérida, Yucatán, Mexico

Irene Rodríguez-Meizoso

Centre for Analysis and Synthesis, Department of Chemistry, Lund University, Lund, Sweden

Ana I. Ruiz-Matute

Institute of Food Science Research – CIAL (CSIC-UAM), Madrid, Spain

Pilar Rupérez

Metabolism and Nutrition Department, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), University City, Madrid, Spain

Carla Sousa

REQUIMTE/Pharmacognosy Laboratory, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal

Isabel Sousa-Pinto

CIIMAR/CIMAR—Interdisciplinary Centre of Marine and Environmental Research, Porto, Portugal; Department of Biology, Faculty of Sciences, University of Porto, Porto, Portugal

Shiau Pin Tan

Eco-Innovation Research Centre, Department of Chemical & Life Sciences, Waterford Institute of Technology, Waterford, Ireland

Patrícia Valentão

REQUIMTE/Pharmacognosy Laboratory, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal

Yvette Mimieux Vaske

Department of Chemistry and Biochemistry, University of California, Santa Cruz, CA, USA

Lanhong Zheng

Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China

1

An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity

Yvette Mimieux Vaske and Phillip Crews

Department of Chemistry and Biochemistry, University of California, Santa Cruz, CA, USA

1.1 INTRODUCTION

In this chapter we discuss a selection of structurally diverse marine-derived small molecules (MDSMs) with potent and/or specific bioactivity and analyze their biomedical applications. The compounds included have been isolated either from marine macroorganisms, including sponges, ascidians (tunicates), bryozoans, and molluscs, or from microorganisms, such as bacteria and fungi. Our inquiry begins with a look back in time at a selection of important marine natural products, with particular focus on compounds in the clinical pipeline. The chapter continues with an analysis of a biosynthetically diverse assortment of 22 MDSMs and their structural elements of atom and stereochemical diversity. Entries have been divided into five biosynthetic classes: terpene, polyketide, alkaloid, depsipeptide, and polyketide–peptide. Enormous structural variety is represented by the marine natural products treated herein. The compounds selected can be considered to represent case examples of significant biomolecules with positivity and, in some cases, potent bioactivity accompanied by an unusual mechanism of action.

1.1.1 Overview of known compounds, highlighting molecules of significance

The ocean covers more than 70% of the earth's surface and is home to exceptional biodiversity: more than one million marine species and an estimated one billion different kinds of marine microbe (Census of Marine Life Press Release 2010). We and others firmly believe that MDSMs represent a continuing resource for tools important in cell biology research and in the design of the next-generation leads for drug discovery and development. The record to date firmly illustrates that the structures of natural products continue to be invaluable in expanding pharmacophore structural space. For example, Newman and Cragg recently provided a detailed analysis of the last 30 years of natural products in drug discovery, wherein they contended that, “Nature's ‘treasure trove of small molecules’ remains to be explored, particularly from the marine and microbial environments” (Newman & Cragg 2012).

It is appropriate to return to a theme expressed in the past based on ecology and natural history. Simply stated, marine-derived biosynthetic products must have unprecedented chemodiversity (National Research Council 2002) in comparison to those from the terrestrial realm, due to the difference in biosynthetic machinery that must exist between the macroorganisms abundant in these different environments. The structures shown in this review will provide the reader with up-to-date information related to these results. On the horizon is the demonstration that stunning natural products will be discovered from marine-derived strains isolated and re-cultured grown under saline conditions (Imhoff et al. 2011). Thus, many of the molecules discussed in this chapter have been chosen to illustrate the headway being made in this direction.

This treatise extends to recent annual reviews in the literature, which focus on several important issues. At the top of the list are discussions of marine natural products in biomedical investigations, and there is a steady stream of such comprehensive papers (Hughes & Fenical 2010a; Radjasa et al. 2011; Gerwick & Moore 2012). The dynamic pipeline of MDSMs into “marine pharmaceuticals” has been well documented by reviews in the peer-reviewed literature (Newman & Cragg 2004, 2012; Fenical 2006; Molinski et al. 2009; Mayer et al. 2010; Montaser & Luesch 2011). It is also important to be aware of accounts of marine natural products structural revisions (Suyama et al. 2011). Central to efforts to confirm structure assignment and absolute stereochemistry has been the interplay between total syntheses and reexamination of the spectroscopic data (Suyama 2011). Lastly, a further indication of the importance of MDSMs in biomedical discovery is a recent in-depth review dedicated to aspects surrounding the organic synthesis of biologically active marine natural products (Morris & Phillips 2011).