Abstract：
:The seaweed Cystoseira trinodis was fermented by different fungi prior to extraction of fucoidan and alginate to enhance their antioxidative potential. All the investigated fungi were able to produce fucoidanase (1.05-3.41 U/ml) and alginate lyase (7.27-18.59 U/mL). Different fungal species induced a reduction in the molecular weight (MW) of fucoidan and alginate in comparison to the unfermented control. The MW of fucoidan reduced by 41-81.5%, while the MW of alginate was reduced by 28-75%, depending on the fungal species. Significant increases in the fucose and sulphate contents of fucoidan and mannuronic/guluronic acid ratio of alginate were induced by fungal fermentation. Fungal pretreatment enhanced the ferric reducing antioxidant power, total antioxidant capacity and hydroxyl radical scavenging activity of both fucoidan and alginate. Additionally, enzymatic pretreatment of the macroalgal biomass assisted in the recovery of fucoidan and alginate with low molecular weight and enhanced antioxidative potential.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hifney AF,Fawzy MA,Abdel-Gawad KM,Gomaa Mdoi
10.1016/j.foodchem.2018.07.026subject
Has Abstractpub_date
2018-12-15 00:00:00pages
387-395eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31165-8journal_volume
269pub_type
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