Bioactive Compounds from Marine Foods : Plant and Animal Sources.
Title:
Bioactive Compounds from Marine Foods : Plant and Animal Sources.
Author:
Hernández-Ledesma, Blanca.
ISBN:
9781118412862
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (467 pages)
Series:
Institute of Food Technologists Series
Contents:
Bioactive Compounds from Marine Foods -- Contents -- List of Contributors -- 1 An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity -- 1.1 Introduction -- 1.1.1 Overview of known compounds, highlighting molecules of significance -- 1.1.1.1 Clinical candidates and MDSM chemical probes -- 1.1.2 Selected important marine sources of MDSMs -- 1.1.2.1 Macroorganisms: an analysis of their critical role -- 1.1.2.2 Microorganisms: questions about their being the actual source -- 1.1.3 Highlights of MDSMs of therapeutic potential -- 1.1.3.1 Terpene -- 1.1.3.2 Polyketide -- 1.1.3.3 Alkaloid -- 1.1.3.4 Depsipeptide -- 1.1.3.5 Polyketide-peptide -- 1.1.4 New insights and lessons that address supply challenges -- 1.2 A view based on atom diversity -- 1.2.1 Terpene -- 1.2.2 Polyketide -- 1.2.3 Alkaloid -- 1.2.4 Depsipeptide -- 1.2.5 Polyketide-peptide -- 1.3 A view based on stereochemical diversity -- 1.3.1 Terpene -- 1.3.2 Polyketide -- 1.3.3 Alkaloid -- 1.3.4 Depsipeptide -- 1.3.5 Polyketide-peptide -- 1.4 Case studies of chemical probes and chemical probes in the therapeutic discovery pipeline -- 1.5 Conclusion -- Acknowledgments -- References -- 2 Antihypertensive Peptides from Marine Sources -- 2.1 Introduction -- 2.2 Marine antihypertensive peptides and blood pressure control -- 2.3 Generation of marine antihypertensive peptides -- 2.4 Structure-activity relationships -- 2.5 Bioavailability -- 2.6 In vivo animal studies -- 2.7 In vivo human studies -- 2.8 Marine peptides as antihypertensive ingredients -- 2.9 Conclusion -- Acknowledgments -- References -- 3 Bioactive Peptides from Marine Processing Byproducts -- 3.1 Introduction -- 3.2 Fish muscle proteins: precursors of fish bioactive peptides -- 3.3 Fish meal production -- 3.4 Fish silage production.
3.5 Traditional fermented fish protein products -- 3.6 Strategies for the generation of bioactive peptides from marine byproducts -- 3.6.1 Marine-derived peptides and human health -- 3.6.1.1 Marine-derived peptides in the physiological control and maintenance of blood pressure: renin and ACE-I -- 3.6.1.2 Antimicrobial peptides from marine sources and byproducts -- 3.6.1.3 Antioxidant peptides from marine byproducts -- 3.6.2 Membrane processing and the future for marine-derived bioactive peptide products -- 3.7 Conclusion -- Acknowledgments -- References -- 4 Development of Marine Peptides as Anticancer Agents -- 4.1 Introduction -- 4.2 Peptides that induce apoptosis -- 4.2.1 Peptides that activate the intrinsic mitochondrial pathway -- 4.2.2 Peptides that target the JNK or p38 MAPK pathways -- 4.2.3 Marine peptides that target the PI3K/AKT pathway -- 4.2.4 Peptides without a known mechanism for their apoptosis-inducing activity -- 4.3 Peptides that affect the tubulin-microtubule equilibrium -- 4.4 Peptides that inhibit angiogenesis -- 4.5 Peptides without a known mechanism for their antitumor activity -- 4.6 Conclusion -- Acknowledgments -- References -- 5 Using Marine Cryptides against Metabolic Syndrome -- 5.1 Marine cryptides -- 5.2 Definition of MetS -- 5.3 Potential targets for marine cryptides -- 5.3.1 Targeting dyslipidemia: modulating blood lipid profile -- 5.3.2 Targeting arterial hypertension -- 5.3.3 Targeting diabetes -- 5.3.4 Targeting obesity -- 5.3.4.1 Targeting obesity by increasing satiety -- 5.3.4.2 Targeting obesity-modulating bile acid secretion and hormonal control of gallbladder filling -- 5.3.5 Others possible marine cryptide targets related to MetS -- 5.3.5.1 Targeting stress -- 5.3.5.2 Targeting adipocyte life cycle -- 5.3.5.3 Targeting calcium.
5.3.5.4 Marine cryptides with anticoagulant or antiplatelet aggregation properties -- 5.4 Conclusion -- References -- 6 Bioactive Phenolic Compounds from Algae -- 6.1 Introduction -- 6.1.1 Understanding oxidative stress and the role of antioxidants -- 6.1.2 The importance of marine algae as a source of antioxidants -- 6.2 Phenolic compounds from algae -- 6.2.1 Structural diversity of phenolic compounds -- 6.2.2 Role of phenolic compounds in algal cells -- 6.3 Algal phenolics as bioactive compounds -- 6.3.1 Isolation and analysis of polyphenols -- 6.3.2 Antioxidant activity of algal polyphenols -- 6.3.3 Other bioactive properties of algal polyphenols -- 6.4 Conclusion -- Acknowledgments -- References -- 7 Bioactive Carotenoids from Microalgae -- 7.1 Introduction -- 7.2 Potential health benefits -- 7.2.1 Antioxidant features -- 7.2.1.1 1O2 scavenging by carotenoids -- 7.2.1.2 1O2 scavenging by xanthophylls -- 7.2.1.3 1O2 Scavenging by β-carotene -- 7.2.2 Antiinflammatory properties of microalgal carotenoids -- 7.2.2.1 Antiinflammatory activity of astaxanthin -- 7.2.2.2 Antiinflammatory activity of violaxanthin -- 7.2.2.3 Antiinflammatory activity of lutein -- 7.2.2.4 Antiinflammatory activity of β-carotene -- 7.2.3 Antitumor properties of microalgal carotenoids -- 7.2.3.1 Antitumor action by astaxanthin -- 7.2.3.2 Antitumor action by β- and α-carotene -- 7.2.3.3 Antitumor action by lutein and zeaxanthin -- 7.2.3.4 Antitumor action by violaxanthin -- 7.2.3.5 Antitumor action by fucoxanthin -- 7.2.4 Other beneficial health properties -- 7.2.4.1 Immune system -- 7.2.4.2 Antimicrobial activity -- 7.2.4.3 Indirect biological activities in food and feed -- 7.3 Conclusion -- Acknowledgments -- References -- 8 Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges -- 8.1 Introduction.
8.2 Overview of the health benefits of marine omega-3 fatty acids -- 8.3 Lipid oxidation: a major challenge -- 8.3.1 Introduction to lipid oxidation -- 8.3.2 Means of preventing oxidation in omega-3-enriched foods -- 8.3.2.1 Composition of the food system, including pH -- 8.3.2.2 Delivery systems -- 8.3.2.3 Processing conditions for the emulsification of omega-3-enriched food emulsions -- 8.3.3 Effect of antioxidant addition -- 8.3.3.1 Effect of tocopherols -- 8.3.3.2 Effect of ascorbic acid and ascorbyl palmitate -- 8.3.3.3 Effect of EDTA -- 8.3.3.4 Effect of lactoferrin -- 8.3.3.5 Effect of gallic acid, propyl gallate, and caffeic acid -- 8.3.3.6 Effect of lipophilized compounds in complex omega-3-enriched foods -- 8.3.3.7 Effect of natural extracts -- 8.3.4 Consumer acceptance of omega-3-enriched foods -- 8.4 Conclusion -- References -- 9 Sterols in Algae and Health -- 9.1 Introduction -- 9.2 Biosynthesis of phytosterols -- 9.2.1 The MVA pathway -- 9.2.2 The DOXP/MEP pathway -- 9.2.3 Squalene formation, cyclization, and substitution in the side chain -- 9.2.4 Biosynthesis of phytosterols in algae -- 9.3 Analysis of phytosterols -- 9.3.1 Phytosterols extraction and purification techniques -- 9.3.2 Phytosterols identification and quantification -- 9.4 Phytosterol composition of algae -- 9.5 Phytosterols and health -- 9.5.1 Absorption and cholesterol-lowering properties of phytosterols -- 9.5.1.1 Mechanism of action -- 9.5.2 Effects on LDL-C and CHD -- 9.5.3 Phytosterolemia and atherosclerosis -- 9.5.4 Reduction of cancer risk -- 9.5.5 Effects on fat-soluble vitamin absorption -- 9.5.6 Dietary algae consumption and health -- 9.6 Conclusion -- Acknowledgments -- References -- 10 Biological Effects and Extraction Processes Used to Obtain Marine Chitosan -- 10.1 Introduction -- 10.2 Chitin extraction processes -- 10.3 Obtention of chitosan.
10.3.1 Properties of chitosan -- 10.3.2 Chemical modifications of chitosan -- 10.3.3 Physical forms of chitosan -- 10.4 Attainment of chitooligosaccharides -- 10.4.1 Chemical methods -- 10.4.2 Physical methods -- 10.4.3 Enzymatic methods -- 10.5 Biological activities of chitosan and COS -- 10.5.1 Antioxidant activity -- 10.5.2 Hypocholesterolemic and hypolipidemic effects -- 10.5.3 Antimicrobial activity -- 10.5.4 Antihypertensive activity -- 10.5.5 Prebiotic effects -- 10.5.6 Ion-binding properties -- 10.6 Food applications -- 10.7 Regulatory aspects -- 10.8 Conclusion -- Acknowledgments -- References -- 11 Biological Activity of Algal Sulfated and Nonsulfated Polysaccharides -- 11.1 Introduction -- 11.2 Current interest in seaweeds -- 11.2.1 Seaweeds as an underexploited resource -- 11.2.2 Nutritional value of seaweeds -- 11.2.2.1 Dietary fiber -- 11.2.2.2 Physicochemical properties of dietary fiber -- 11.2.3 Biological properties of seaweeds -- 11.2.3.1 Anticoagulant capacity -- 11.2.3.2 Antioxidant capacity -- 11.2.3.3 Effect on lipid metabolism -- 11.2.4 Legislation -- 11.3 Polysaccharides: occurrence, structure, and bioactivity -- 11.3.1 Hydrocolloid-phycocolloid versus nonhydrocolloid algal polysaccharides -- 11.3.2 Sulfated polysaccharides -- 11.3.2.1 Fucoidan/fucan -- 11.3.2.2 Carrageenan -- 11.3.2.3 Agar/agaran -- 11.3.2.4 Ulvan -- 11.3.3 Nonsulfated polysaccharides -- 11.3.3.1 Alginate -- 11.3.3.2 Laminaran/laminarin -- 11.4 Conclusion -- Acknowledgments -- References -- 12 Taurine Content in Marine Foods: Beneficial Health Effects -- 12.1 Introduction -- 12.2 Taurine physiology -- 12.2.1 Biosynthesis and metabolism -- 12.3 Dietary sources -- 12.3.1 Taurine content in foods -- 12.3.2 Dietary intake and safety-related considerations -- 12.3.3 Stability -- 12.4 Health benefits of dietary intake of taurine.
12.4.1 Cardiovascular diseases-dyslipidemia and atherosclerosis.
Abstract:
The market for functional food products is growing rapidly, and bioactive ingredients for functional food products are consequently the focus of a great deal of new research in food science and nutrition. Covering over 70% of the Earth's surface, oceans are a vast source of plant and animal foods that contain materials with the potential to be used as functional ingredients. Many such compounds have been identified, isolated, and characterized as being potentially active against various degenerative diseases in humans, including hypertension, oxidative stress, inflammation, cardiovascular diseases and cancer. Bioactive Compounds from Marine Foods: Plant and Animal Sources reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. It covers foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. Chapters address the biological activities of Polyunsaturated fatty acids (PUFAs), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. The book is organized by bioactive compounds but, where specific marine foods are sources of multiple bioactive components - and have therefore been extensively studied (e.g. sea cucumber or seaweed) - chapters gather together the findings on that food source. Extraction methods and analysis techniques are also addressed. In bringing together and reviewing the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science, Bioactive Compounds from
Marine Foods: Plant and Animal Sources enables food scientists and product developers to investigate and select the appropriate marine-derived functional ingredient for new, innovative food products.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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