Abstract
Seaweeds like Caulerpa lentillifera and Kappaphycus alvarezii are used as main ingredients in Filipino delicacies. There is a need to investigate the mineral availability, dietary fiber contents, and short-chain fatty acid fermentation products of these Philippine seaweeds to assess its nutritional and health benefits. Results show that C. lentillifera contain higher levels of iron, zinc, and calcium (430.93 ± 1.46, 1.09 ± 0.19, and 988.44 ± 5.07 mg/100g, respectively) compared with K. alvarezii (11.34 ± 0.14, 0.29 ± 0.01, and 262.98 ± 2.83 mg/100g, respectively). The availability of calcium was shown to be higher in both seaweeds (94.10 - 96.45 %Ca) than iron and zinc availabilities. Both samples exhibited high amounts of dietary fibers. The soluble, insoluble, and total dietary fiber contents of K. alvarezii (16.73 ± 0.03, 42.24 ± 1.04, and 58.97 ± 1.01 g/100g, respectively) were higher than that of C. lentillifera (3.50 ± 0.41 g/100g for soluble, 27.17 ± 0.09 g/100g for insoluble, 30.67 ± 0.32 g/100g for total dietary fiber). In vitro fermentation using human fecal inoculum afforded short chain fatty acids (SCFA). The SCFA content analysis using HPLC showed that K. alvarezii produced propionate (35.53 ± 2.00 g/100g) and butyrate (3.19 ± 0.16 g/100g) SCFAs while C. lentillifera only produced propionate (15.92 ± 0.45 g/100g) SCFA suggesting the potential of these seaweeds for the prevention of some diseases.
Highlights
Philippine seaweeds are highly diversified among the flora of the Asia-Pacific regions
The results shown in this current work suggest health benefits of consuming the seaweeds due to its capabilities to produce beneficial short chain fatty acids (SCFA)
This study show that K. alvarezii is found to have a higher iron availability (11.72±1.60%) under conditions in the small intestine compared with C. lentillifera (0.78±0.02%) despite the latter’s higher iron content
Summary
Philippine seaweeds are highly diversified among the flora of the Asia-Pacific regions. There are several species of seaweeds with economic importance such as Sargassum, Poryphyra, and Halymenia spp. Seaweeds in the Philippines contributed for about 34% to the total fisheries production, with Regions IV-B, IX and ARMM as to the major producers. The increase in production can be attributed to high market demand, better price, and nice weather conditions that encourage the farmers to expand their areas for seaweed culture (Fisheries Commodity Roadmap, 2010). Considered as vital components of the marine ecosystem, seaweeds are living renewable resources with potential food and therapeutic applications (Kumar, et al, 2011). As a valuable source of fiber, macrominerals, trace minerals, proteins, polyunsaturated fatty acids, and important bioactive compounds, seaweeds are recommended as meal supplements to meet the daily intake of essential minerals and trace elements (Ortiz, et al, 2006). Seaweeds have gained recognition for the health benefits it provides to humans and animals (Fleurence, 1999)
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