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<p>The potential of marine organisms as functional foods is increasingly recognized. Red seaweeds <i>Grateloupia turuturu</i> and <i>Porphyra umbilicalis</i> have significant potential considering their bioactive compounds and nutritional value. However, further research is required to address existing knowledge gaps, particularly regarding phytochemical composition and bioactivities. Hydroethanolic and aqueous extracts (infusion and decoction) of <i>G. turuturu</i> and <i>P. umbilicalis</i> were prepared, followed by the quantification of mycosporine-like amino acids (MAAs) using RP-HPLC-DAD/LC-DAD-ESI-MS, and carbohydrates via colorimetry. The effect of the extracts on acetylcholinesterase (AChE) inhibition was assessed using Ellman’s method, and their immunomodulatory/immunostimulatory potential was evaluated in RAW 264.7 cells through nitric oxide (NO) release. Results showed that <i>P. umbilicalis</i> contained greater levels of MAAs per gram of extract and dry weight than <i>G. turuturu</i> in both hydroethanolic and aqueous extracts. Porphyra-334 was the dominant MAA in <i>P. umbilicalis</i>, while shinorine was in <i>G. turuturu</i>. Aqueous extracts contained higher carbohydrate levels than the hydroethanolic extracts. <i>P. umbilicalis</i> decoction showed the highest carbohydrate content per % of extract, while <i>G. turuturu</i> decoction had the highest content per g of dw. All extracts inhibited AChE above 20%, with <i>P. umbilicalis</i> decoction producing nearly 50% inhibition. Regarding immunomodulation, <i>G. turuturu</i> decoction at 0.20&#xa0;mg mL<sup>−1</sup> induced the greatest increase in NO production relative to control (153.17%). Exposure to <i>P. umbilicalis</i> aqueous extracts at 0.02&#xa0;mg mL<sup>−1</sup> resulted in the highest NO production. MAAs and carbohydrates are likely responsible for these bioactivities. These findings emphasize the potential of both seaweeds as valuable functional foods.</p>

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Exploring red seaweeds Grateloupia turuturu and Porphyra umbilicalis as functional foods: effect of extraction method on mycosporine-like amino acids content and neuroprotective and immunomodulatory activities

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • João Ferreira,
  • Carlos Martins-Gomes,
  • Anja Hartmann,
  • Eliana B. Souto,
  • Mário Pacheco,
  • Isabel Gaivão,
  • Amélia M. Silva

摘要

The potential of marine organisms as functional foods is increasingly recognized. Red seaweeds Grateloupia turuturu and Porphyra umbilicalis have significant potential considering their bioactive compounds and nutritional value. However, further research is required to address existing knowledge gaps, particularly regarding phytochemical composition and bioactivities. Hydroethanolic and aqueous extracts (infusion and decoction) of G. turuturu and P. umbilicalis were prepared, followed by the quantification of mycosporine-like amino acids (MAAs) using RP-HPLC-DAD/LC-DAD-ESI-MS, and carbohydrates via colorimetry. The effect of the extracts on acetylcholinesterase (AChE) inhibition was assessed using Ellman’s method, and their immunomodulatory/immunostimulatory potential was evaluated in RAW 264.7 cells through nitric oxide (NO) release. Results showed that P. umbilicalis contained greater levels of MAAs per gram of extract and dry weight than G. turuturu in both hydroethanolic and aqueous extracts. Porphyra-334 was the dominant MAA in P. umbilicalis, while shinorine was in G. turuturu. Aqueous extracts contained higher carbohydrate levels than the hydroethanolic extracts. P. umbilicalis decoction showed the highest carbohydrate content per % of extract, while G. turuturu decoction had the highest content per g of dw. All extracts inhibited AChE above 20%, with P. umbilicalis decoction producing nearly 50% inhibition. Regarding immunomodulation, G. turuturu decoction at 0.20 mg mL−1 induced the greatest increase in NO production relative to control (153.17%). Exposure to P. umbilicalis aqueous extracts at 0.02 mg mL−1 resulted in the highest NO production. MAAs and carbohydrates are likely responsible for these bioactivities. These findings emphasize the potential of both seaweeds as valuable functional foods.