Bioactive Compounds from Marine Foods
Wiley-Blackwell (Verlag)
978-1-118-41284-8 (ISBN)
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.
About the editors Dr Blanca Hernández-Ledesma Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain Dr Miguel Herrero Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain
List of Contributors xvii
1 An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity 1
Yvette Mimieux Vaske and Phillip Crews
1.1 Introduction 1
1.2 A view based on atom diversity 11
1.3 A view based on stereochemical diversity 15
1.4 Case studies of chemical probes and chemical probes in the therapeutic discovery pipeline 20
1.5 Conclusion 21
Acknowledgments 21
References 21
2 Antihypertensive Peptides from Marine Sources 27
Roseanne Norris, P´adraig´ýn A. Harnedy, and Richard J. FitzGerald
2.1 Introduction 27
2.2 Marine antihypertensive peptides and blood pressure control 28
2.3 Generation of marine antihypertensive peptides 32
2.4 Structure–activity relationships 32
2.5 Bioavailability 33
2.6 In vivo animal studies 35
2.7 In vivo human studies 41
2.8 Marine peptides as antihypertensive ingredients 45
2.9 Conclusion 48
Acknowledgments 48
References 48
3 Bioactive Peptides from Marine Processing Byproducts 57
Maria Hayes and David Flower
3.1 Introduction 57
3.2 Fish muscle proteins: precursors of fish bioactive peptides 58
3.3 Fish meal production 59
3.4 Fish silage production 59
3.5 Traditional fermented fish protein products 60
3.6 Strategies for the generation of bioactive peptides from marine byproducts 60
3.7 Conclusion 66
Acknowledgments 67
References 67
4 Development of Marine Peptides as Anticancer Agents 73
Xiukun Lin and Lanhong Zheng
4.1 Introduction 73
4.2 Peptides that induce apoptosis 73
4.3 Peptides that affect the tubulin–microtubule equilibrium 81
4.4 Peptides that inhibit angiogenesis 83
4.5 Peptides without a known mechanism for their antitumor activity 84
4.6 Conclusion 85
Acknowledgments 86
References 86
5 Using Marine Cryptides against Metabolic Syndrome 95
Yesmine Ben Henda and St´ephanie Bordenave-Juchereau
5.1 Marine cryptides 95
5.2 Definition of MetS 96
5.3 Potential targets for marine cryptides 97
5.4 Conclusion 108
References 108
6 Bioactive Phenolic Compounds from Algae 113
Yolanda Freile-Pelegr´ýn and Daniel Robledo
6.1 Introduction 113
6.2 Phenolic compounds from algae 116
6.3 Algal phenolics as bioactive compounds 120
6.4 Conclusion 122
Acknowledgments 124
References 124
7 Bioactive Carotenoids from Microalgae 131
A. Catarina Guedes, Helena M. Amaro, Isabel Sousa-Pinto, and F. Xavier Malcata
7.1 Introduction 131
7.2 Potential health benefits 131
7.3 Conclusion 144
Acknowledgments 144
References 145
8 Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges 153
Charlotte Jacobsen
8.1 Introduction 153
8.2 Overview of the health benefits of marine omega-3 fatty acids 153
8.3 Lipid oxidation: a major challenge 155
8.4 Conclusion 168
References 168
9 Sterols in Algae and Health 173
Graciliana Lopes, Carla Sousa, Patr´ýcia Valent˜ao, and Paula B. Andrade
9.1 Introduction 173
9.2 Biosynthesis of phytosterols 176
9.3 Analysis of phytosterols 179
9.4 Phytosterol composition of algae 181
9.5 Phytosterols and health 181
9.6 Conclusion 187
Acknowledgments 187
References 187
10 Biological Effects and Extraction Processes Used to Obtain Marine Chitosan 193
A. Montilla, A. I. Ruiz-Matute, and N. Corzo
10.1 Introduction 193
10.2 Chitin extraction processes 193
10.3 Obtention of chitosan 195
10.4 Attainment of chitooligosaccharides 200
10.5 Biological activities of chitosan and COS 201
10.6 Food applications 208
10.7 Regulatory aspects 210
10.8 Conclusion 210
Acknowledgments 210
References 210
11 Biological Activity of Algal Sulfated and Nonsulfated Polysaccharides 219
Pilar Rup´erez, Eva G´omez-Ord´o˜nez, and Antonio Jim´enez-Escrig
11.1 Introduction 219
11.2 Current interest in seaweeds 220
11.3 Polysaccharides: occurrence, structure, and bioactivity 224
11.4 Conclusion 238
Acknowledgments 238
References 239
12 Taurine Content in Marine Foods: Beneficial Health Effects 249
Rune Larsen, Karl-Erik Eilertsen, Hanne Mæhre, Ida-Johanne Jensen, and Edel O. Elvevoll
12.1 Introduction 249
12.2 Taurine physiology 250
12.3 Dietary sources 252
12.4 Health benefits of dietary intake of taurine 260
12.5 Conclusion 262
References 262
13 Seaweed Antimicrobials: Isolation, Characterization, and Potential Use in Functional Foods 269
Shiau Pin Tan, Laurie O’Sullivan, Maria Luz Prieto, Peter McLoughlin, Peadar G. Lawlor, Helen Hughes, and Gillian E. Gardiner
13.1 Introduction 269
13.2 Seaweeds 270
13.3 Extraction of antimicrobial compounds from seaweeds 273
13.4 Separation and purification of antimicrobial compounds from seaweeds 279
13.5 Structural elucidation of antimicrobial compounds from seaweeds 288
13.6 In vitro assessment of the antimicrobial activity of seaweeds and
seaweed-derived compounds 293
13.7 Potential applications of seaweed antimicrobials in functional foods 299
13.8 Conclusion 302
Acknowledgments 302
References 303
14 Seaweed-based Functional Foods 313
Nissreen Abu-Ghannam and Sabrina Cox
14.1 Introduction 313
14.2 Overview of seaweed bioactive components for the development of functional foods 314
14.3 Seaweed pretreatment prior to incorporation in functional foods 316
14.4 Incorporation of seaweeds in the development of functional foods 320
14.5 Conclusion 323
Acknowledgments 324
References 324
15 Sea Cucumber as a Source of Bioactive Compounds: Current Research on Isostichopus badionotus and Isostichopus fuscus from Mexico 329
Leticia Olivera-Castillo, Raquel Garc´ýa Barrientos, Isabel Guerrero Legarreta, Arisa´ý Hern´andez S´amano, and Yasser Chim Chi
15.1 Introduction 329
15.2 Taxonomy and classification 330
15.3 Habitat and distribution 330
15.4 Worldwide markets 330
15.5 Sea cucumber species of commercial interest in Mexico 331
15.6 Biologically active compounds: enzymes and peptides 332
15.7 Conclusion 338
Acknowledgments 338
References 338
16 Advanced Extraction Processes to Obtain Bioactives from Marine Foods 343
Merichel Plaza and Irene Rodr´ýguez-Meizoso
16.1 Introduction 343
16.2 Fundamentals of extraction from solid samples 344
16.3 Sample pretreatment before extraction 351
16.4 Supercritical fluid extraction 353
16.5 Pressurized fluid extraction 359
16.6 Ultrasound-assisted extraction 362
16.7 Microwave-assisted extraction 363
16.8 Latest trends in advanced extraction 365
16.9 Conclusion 367
Acknowledgments 367
References 368
17 Extraction of High-added-value Compounds from Codfish (Gadus morhua) Salting Wastewater 373
Vincenza Ferraro, Isabel B. Cruz, Ruben Ferreira Jorge, Manuela E. Pintado, and Paula M. L. Castro
17.1 Introduction 373
17.2 Byproducts and waste from the codfish salting process 374
17.3 Conclusion 388
References 388
18 Toxicity Risks Associated with the Recovery of Bioactive Compounds from Marine Sources 395
Ljerka Prester
18.1 Introduction 395
18.2 Seafood-associated infections 396
18.3 Toxin-related seafood illnesses 399
18.4 Seafood allergy 407
18.5 Contaminants in fish and shellfish 409
18.6 The risks and benefits of fish consumption 415
18.7 Conclusion 415
Acknowledgments 416
References 416
Index 431
| Erscheint lt. Verlag | 31.12.2013 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 180 x 252 mm |
| Gewicht | 1066 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-118-41284-2 / 1118412842 |
| ISBN-13 | 978-1-118-41284-8 / 9781118412848 |
| Zustand | Neuware |
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