Antioxidant, Scavenging, Reducing, and Anti-Proliferative Activities of Selected Tropical Brown Seaweeds Confirm the Nutraceutical Potential of Spatoglossum asperum.

Bhakti Tanna,O P Chauhan,Avinash Mishra,Hosam O Elansary,Manish Kumar Patel,Babita Choudhary,Shadi Shokralla,Eman A Mahmoud,Tarek K Zin El-Abedin

doi:10.3390/foods10102482

Abstract

Brown seaweeds have shown high potential of bioactivity and provide health benefits as an important functional food ingredient. Therefore, four abundantly growing tropical brown seaweeds—Iyengaria stellata, Spatoglossum asperum, Sargassum linearifolium, and Stoechospermum polypodioides—were collected from the Saurashtra Coast of the Arabian Sea. They were analyzed for metabolite profiling, biochemical activities (including total antioxidant, reducing, scavenging, and anti-proliferative characteristics), and total phenolic and flavonoid contents. A concentration-dependent antioxidant, reducing, and scavenging activities were observed for all four brown seaweeds. The S. asperum and I. stellata extracts showed maximum total antioxidant activity. S. asperum also showed high scavenging and reducing activities compared to other studied brown seaweeds. Further, S. asperum contained high total phenolic and flavonoid content compared to other brown seaweeds collected from the same coast. A multivariate correlation study confirmed a positive correlation between total phenolic and flavonoid contents, and biochemical activities (total antioxidant, scavenging and reducing) for all brown seaweeds. About 35% anti-proliferative activity was observed with S. asperum extract on Huh7 cells; in contrast S. polypodioide showed about 44% proliferation inhibition of Huh7 cells. Similarly, 26% proliferation inhibition of HeLa cells was observed with S. asperum extract. Overall, S. asperum possesses high total flavonoid and phenolic amounts, and showed potential antioxidant, scavenging and reducing characteristics. The study confirmed the nutraceutical potential of S. asperum and that it could be a promising functional food ingredient.

Highlights

The ocean is an extensive biome, in which a variety of life forms, starting from singlecelled organisms to different types of multicellular organisms, develop, proliferate and die each day
The seaweeds Iyengaria stellata (Børgesen) Børgesen (IS) and Spatoglossum asperum J.Agardh (SA) showed about 60% antioxidant activity with 400 μg extract-concentration, followed by Sargassum linearifolium (Turner) C.Agardh (SL) (57%) and Stoechospermum polypodioides (J.V.Lamouroux) J.Agardh (SP) (51%) with the concentration doses of 400 and 600 μg, respectively
About 86% of ABTS free radical inhibition was observed, with the highest concentration of 1000 μg for IS and SL, whereas 83% and 65% inhibition were observed for SA and SP, respectively, with the same extract concentration (Figure 1A)

Summary

Introduction

The ocean is an extensive biome, in which a variety of life forms, starting from singlecelled organisms to different types of multicellular organisms, develop, proliferate and die each day. The macroscopic, multicellular algae found in enormous amount on rocky shores during low tides are called as seaweeds. 9000 seaweed species have been estimated to be available in different sizes, shapes and colors. Other than visible color difference, there are other factors responsible for their classification, such as the composition of the cell wall, photosynthetic pigments, the presence or absence of flagella and storage compounds [2]. Brown seaweeds are the second most profuse seaweeds, with almost 2000 species, which are mostly found to achieve their maximum biomass in temperate regions on rocky shores [3]

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