Enzymatic Pre-Treatment Increases the Protein Bioaccessibility and Extractability in Dulse (Palmaria palmata).

Hanne Mæhre,Ida-Johanne Jensen,Karl-Erik Eilertsen

doi:10.3390/md14110196

Abstract

Several common protein extraction protocols have been applied on seaweeds, but extraction yields have been limited. The aims of this study were to further develop and optimize existing extraction protocols and to examine the effect of enzymatic pre-treatment on bioaccessibility and extractability of seaweed proteins. Enzymatic pre-treatment of seaweed samples resulted in a three-fold increase in amino acids available for extraction. Combining enzymatic pre-treatment with alkaline extraction resulted in a 1.6-fold increase in the protein extraction yield compared to a standard alkaline extraction protocol. A simulated in vitro gastrointestinal digestion model showed that enzymatic pre-treatment of seaweed increased the amount of amino acids available for intestinal absorption 3.2-fold. In conclusion, enzymatic pre-treatment of seaweeds is effective for increasing the amount of amino acids available for utilization and may thus be an effective means for increasing the utilization potential of seaweed proteins. However, both the enzymatic pre-treatment protocol and the protein extraction protocol need further optimization in order to obtain optimal cost-benefit and results from the in vitro gastrointestinal digestion model need to be confirmed in clinical models.

Highlights

Along with the expected world population growth in the coming decades, there will be a general increased demand for food, and for proteins
Enzymatic treatment increased the amount of available amino acids significantly compared to homogenization alone
PlantPlant cells, including bya arigid rigidcellcell wall comprised of complex polysaccharides, with small amounts of proteins embedded in it [4]

Summary

Introduction

Along with the expected world population growth in the coming decades, there will be a general increased demand for food, and for proteins. Around 70% of the Earth is covered by water, but despite this, only 6.5% of the current global food protein consumption origins from the ocean, the main sources being fish and shellfish [1]. There are many other marine species that could serve as valuable protein sources and among these are seaweeds. Seaweeds have long been a part of the diet in East Asia, but are not frequently used in other regions. The global production of seaweeds was around 25 million tons in 2012, of which 95% came from aquaculture with. China and Indonesia as the main contributors [2]. In order to ensure a stable delivery of raw materials for industrial or nutritional purposes, cultivation is considered necessary

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Conclusion