Abstract
The genus Gracilaria synthesizes sulfated polysaccharides (SPs). Many of these SPs, including those synthesized by the edible seaweed Gracilaria birdiae, have not yet been adequately investigated for their use as potential pharmaceutical compounds. Previous studies have demonstrated the immunomodulatory effects of sulfated galactans from G. birdiae. In this study, a galactan (GB) was extracted from G. birdiae and evaluated by cell proliferation and antioxidant tests. GB showed no radical hydroxyl (OH) and superoxide (O2−) scavenging ability. However, GB was able to donate electrons in two further different assays and presented iron- and copper-chelating activity. Urolithiasis affects approximately 10% of the world’s population and is strongly associated with calcium oxalate (CaOx) crystals. No efficient compound is currently available for the treatment of this disease. GB appeared to interact with and stabilize calcium oxalate dihydrate crystals, leading to the modification of their morphology, size, and surface charge. These crystals then acquired the same characteristics as those found in healthy individuals. In addition, GB showed no cytotoxic effect against human kidney cells (HEK-293). Taken together, our current findings highlight the potential application of GB as an antiurolithic agent.
Highlights
The earliest records of seaweed use as a human food source date back to the 4th century in Japan and the 6th century in China
14% of the G. birdiae sample was separated into GB, which is 2.5-fold more than what was obtained by the aforementioned previous method for sulfated polysaccharide extraction from the same seaweed [8]
The proteolytic enzyme mixture used in the extraction process promoted the degradation of carbohydrate polymer-associated proteins, which in turn enhanced polysaccharide solubilization [19]
Summary
The earliest records of seaweed use as a human food source date back to the 4th century in Japan and the 6th century in China. Molecules 2020, 25, 2055 the human diet in countries such as Japan, China, and South Korea. Seaweed consumption is gaining popularity as a new dietary habit in Europe, mainly in France, Italy, Greece, and Ireland [1]. These marine organisms have favorable nutritional values due to their high carotenoids, proteins, dietary fiber, essential fatty acids, vitamins (C, D, E, K vitamins and B complex), and mineral contents [2]. Seaweed contains approximately 60 distinct elements, including calcium, phosphorus, sodium, magnesium, iron, copper, manganese, potassium, vanadium, and iodine [2]
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