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Purpose <p>Despite the significant potential of algae as a source of novel functional food ingredients, they often remain largely neglected as waste in certain regions, particularly during algal blooms. In this study, a new strategy for the valorization of <i>Sargassum tenerrimum</i> biomass was proposed.</p> Methods <p>At first, the aqueous-acidic extraction technique at high temperatures was used, and the response surface method (RSM) was applied to determine optimal extraction conditions. Then, structural characteristics and various techno-functional and biological activities of the extracted fucoidan were thoroughly investigated.</p> Results <p>According to the results, optimal condition of extraction with a maximum efficiency of ~ 10% was determined as follows: 80&#xa0;°C, 30&#xa0;mL/g of raw material, 0.07 normality of HCL and 15&#xa0;h of extraction time. The extracted fucoidan had a molecular weight of 63.5&#xa0;kDa and its sugar unit composition included: 58.8% fucose, 16% xylose, 4.2% glucose, 12.7% galactose, 7.4% glucuronic acid, and 0.9% mannuronic acid. Structurally, the fucoidan exhibited a semi-crystalline nature, composed of pyranose and furanose rings with α-glycosidic linkages, demonstrating thermal stability of 80% at approximately 200&#xa0;°C and 50% at 400&#xa0;°C. DPPH and ABTS<sup>+</sup> radical scavenging assays confirmed the fucoidan’s potent antioxidant activity. The highest Emulsifying Activity Index of 57.14&#xa0;m<sup>2</sup>/g and Emulsion Stability of 197.96&#xa0;min were observed in olive oil emulsions containing 5% fucoidan. Furthermore, the fucoidan demonstrated antibacterial capacity against both Gram-negative and Gram-positive bacteria. <i>In vivo</i> results indicated that fucoidan effectively upregulated the relative expression of antioxidant genes, namely SOD, CAT, and GPx, while downregulating the relative expression of the HSP<sub>70</sub> gene. These findings suggest that a diet supplemented with 1.5% fucoidan can enhance the expression of antioxidant genes, showcasing its promising benefits as a dietary addition.</p> Conclusion <p>In conclusion, this comprehensive study revealed a wide range of remarkable properties of fucoidan from <i>S. tenerrimum</i>, which, with its uses in the food, pharmaceutical, and cosmetic sectors, may be considered a waste and biomass valorization approach.</p> Graphical Abstract <p></p>

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Valorization of Sargassum tenerrimum Biomass for the Extraction of Bioactive Sulphated Polysaccharide and Evaluation of Its Techno-functional and Biological Properties

  • 期刊论文

  • 发表日期：

    2025年9月24日

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  • Ashkan Zargari,
  • Kambiz Jahanbin,
  • Sepideh Abbaszadeh,
  • Nazanin Darabzadeh,
  • Aliakbar Hedayati,
  • Tahereh Bagheri,
  • Mohammad Nejatian

摘要

Purpose

Despite the significant potential of algae as a source of novel functional food ingredients, they often remain largely neglected as waste in certain regions, particularly during algal blooms. In this study, a new strategy for the valorization of Sargassum tenerrimum biomass was proposed.

Methods

At first, the aqueous-acidic extraction technique at high temperatures was used, and the response surface method (RSM) was applied to determine optimal extraction conditions. Then, structural characteristics and various techno-functional and biological activities of the extracted fucoidan were thoroughly investigated.

Results

According to the results, optimal condition of extraction with a maximum efficiency of ~ 10% was determined as follows: 80 °C, 30 mL/g of raw material, 0.07 normality of HCL and 15 h of extraction time. The extracted fucoidan had a molecular weight of 63.5 kDa and its sugar unit composition included: 58.8% fucose, 16% xylose, 4.2% glucose, 12.7% galactose, 7.4% glucuronic acid, and 0.9% mannuronic acid. Structurally, the fucoidan exhibited a semi-crystalline nature, composed of pyranose and furanose rings with α-glycosidic linkages, demonstrating thermal stability of 80% at approximately 200 °C and 50% at 400 °C. DPPH and ABTS+ radical scavenging assays confirmed the fucoidan’s potent antioxidant activity. The highest Emulsifying Activity Index of 57.14 m2/g and Emulsion Stability of 197.96 min were observed in olive oil emulsions containing 5% fucoidan. Furthermore, the fucoidan demonstrated antibacterial capacity against both Gram-negative and Gram-positive bacteria. In vivo results indicated that fucoidan effectively upregulated the relative expression of antioxidant genes, namely SOD, CAT, and GPx, while downregulating the relative expression of the HSP70 gene. These findings suggest that a diet supplemented with 1.5% fucoidan can enhance the expression of antioxidant genes, showcasing its promising benefits as a dietary addition.

Conclusion

In conclusion, this comprehensive study revealed a wide range of remarkable properties of fucoidan from S. tenerrimum, which, with its uses in the food, pharmaceutical, and cosmetic sectors, may be considered a waste and biomass valorization approach.

Graphical Abstract