Bioactive Compounds from Marine Foods

About the editors Dr Blanca Hernández-Ledesma Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain Dr Miguel Herrero Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain

“The book, an easy and efficient read, provides an up-to-date summary of current research into marine–derived bioactive compounds suitable for innovative functional food products capable of supporting world demand. The work deserves a valuable spot in the library of students or professionals working in the field.”  (Journal of Aquatic Food Product Technology, 25 May 2014)

• List of Contributors xvii1 An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity 1Yvette Mimieux Vaske and Phillip Crews1.1 Introduction 11.2 A view based on atom diversity 111.3 A view based on stereochemical diversity 151.4 Case studies of chemical probes and chemical probes in the therapeutic discovery pipeline 201.5 Conclusion 21Acknowledgments 21References 212 Antihypertensive Peptides from Marine Sources 27Roseanne Norris, P´adraig´ýn A. Harnedy, and Richard J. FitzGerald2.1 Introduction 272.2 Marine antihypertensive peptides and blood pressure control 282.3 Generation of marine antihypertensive peptides 322.4 Structure–activity relationships 322.5 Bioavailability 332.6 In vivo animal studies 352.7 In vivo human studies 412.8 Marine peptides as antihypertensive ingredients 452.9 Conclusion 48Acknowledgments 48References 483 Bioactive Peptides from Marine Processing Byproducts 57Maria Hayes and David Flower3.1 Introduction 573.2 Fish muscle proteins: precursors of fish bioactive peptides 583.3 Fish meal production 593.4 Fish silage production 593.5 Traditional fermented fish protein products 603.6 Strategies for the generation of bioactive peptides from marine byproducts 603.7 Conclusion 66Acknowledgments 67References 674 Development of Marine Peptides as Anticancer Agents 73Xiukun Lin and Lanhong Zheng4.1 Introduction 734.2 Peptides that induce apoptosis 734.3 Peptides that affect the tubulin–microtubule equilibrium 814.4 Peptides that inhibit angiogenesis 834.5 Peptides without a known mechanism for their antitumor activity 844.6 Conclusion 85Acknowledgments 86References 865 Using Marine Cryptides against Metabolic Syndrome 95Yesmine Ben Henda and St´ephanie Bordenave-Juchereau5.1 Marine cryptides 955.2 Definition of MetS 965.3 Potential targets for marine cryptides 975.4 Conclusion 108References 1086 Bioactive Phenolic Compounds from Algae 113Yolanda Freile-Pelegr´ýn and Daniel Robledo6.1 Introduction 1136.2 Phenolic compounds from algae 1166.3 Algal phenolics as bioactive compounds 1206.4 Conclusion 122Acknowledgments 124References 1247 Bioactive Carotenoids from Microalgae 131A. Catarina Guedes, Helena M. Amaro, Isabel Sousa-Pinto, and F. Xavier Malcata7.1 Introduction 1317.2 Potential health benefits 1317.3 Conclusion 144Acknowledgments 144References 1458 Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges 153Charlotte Jacobsen8.1 Introduction 1538.2 Overview of the health benefits of marine omega-3 fatty acids 1538.3 Lipid oxidation: a major challenge 1558.4 Conclusion 168References 1689 Sterols in Algae and Health 173Graciliana Lopes, Carla Sousa, Patr´ýcia Valent˜ao, and Paula B. Andrade9.1 Introduction 1739.2 Biosynthesis of phytosterols 1769.3 Analysis of phytosterols 1799.4 Phytosterol composition of algae 1819.5 Phytosterols and health 1819.6 Conclusion 187Acknowledgments 187References 18710 Biological Effects and Extraction Processes Used to Obtain Marine Chitosan 193A. Montilla, A. I. Ruiz-Matute, and N. Corzo10.1 Introduction 19310.2 Chitin extraction processes 19310.3 Obtention of chitosan 19510.4 Attainment of chitooligosaccharides 20010.5 Biological activities of chitosan and COS 20110.6 Food applications 20810.7 Regulatory aspects 21010.8 Conclusion 210Acknowledgments 210References 21011 Biological Activity of Algal Sulfated and Nonsulfated Polysaccharides 219Pilar Rup´erez, Eva G´omez-Ord´o˜nez, and Antonio Jim´enez-Escrig11.1 Introduction 21911.2 Current interest in seaweeds 22011.3 Polysaccharides: occurrence, structure, and bioactivity 22411.4 Conclusion 238Acknowledgments 238References 23912 Taurine Content in Marine Foods: Beneficial Health Effects 249Rune Larsen, Karl-Erik Eilertsen, Hanne Mæhre, Ida-Johanne Jensen, and Edel O. Elvevoll12.1 Introduction 24912.2 Taurine physiology 25012.3 Dietary sources 25212.4 Health benefits of dietary intake of taurine 26012.5 Conclusion 262References 26213 Seaweed Antimicrobials: Isolation, Characterization, and Potential Use in Functional Foods 269Shiau Pin Tan, Laurie O’Sullivan, Maria Luz Prieto, Peter McLoughlin, Peadar G. Lawlor, Helen Hughes, and Gillian E. Gardiner13.1 Introduction 26913.2 Seaweeds 27013.3 Extraction of antimicrobial compounds from seaweeds 27313.4 Separation and purification of antimicrobial compounds from seaweeds 27913.5 Structural elucidation of antimicrobial compounds from seaweeds 28813.6 In vitro assessment of the antimicrobial activity of seaweeds andseaweed-derived compounds 29313.7 Potential applications of seaweed antimicrobials in functional foods 29913.8 Conclusion 302Acknowledgments 302References 30314 Seaweed-based Functional Foods 313Nissreen Abu-Ghannam and Sabrina Cox14.1 Introduction 31314.2 Overview of seaweed bioactive components for the development of functional foods 31414.3 Seaweed pretreatment prior to incorporation in functional foods 31614.4 Incorporation of seaweeds in the development of functional foods 32014.5 Conclusion 323Acknowledgments 324References 32415 Sea Cucumber as a Source of Bioactive Compounds: Current Research on Isostichopus badionotus and Isostichopus fuscus from Mexico 329Leticia Olivera-Castillo, Raquel Garc´ýa Barrientos, Isabel Guerrero Legarreta, Arisa´ý Hern´andez S´amano, and Yasser Chim Chi15.1 Introduction 32915.2 Taxonomy and classification 33015.3 Habitat and distribution 33015.4 Worldwide markets 33015.5 Sea cucumber species of commercial interest in Mexico 33115.6 Biologically active compounds: enzymes and peptides 33215.7 Conclusion 338Acknowledgments 338References 33816 Advanced Extraction Processes to Obtain Bioactives from Marine Foods 343Merichel Plaza and Irene Rodr´ýguez-Meizoso16.1 Introduction 34316.2 Fundamentals of extraction from solid samples 34416.3 Sample pretreatment before extraction 35116.4 Supercritical fluid extraction 35316.5 Pressurized fluid extraction 35916.6 Ultrasound-assisted extraction 36216.7 Microwave-assisted extraction 36316.8 Latest trends in advanced extraction 36516.9 Conclusion 367Acknowledgments 367References 36817 Extraction of High-added-value Compounds from Codfish (Gadus morhua) Salting Wastewater 373Vincenza Ferraro, Isabel B. Cruz, Ruben Ferreira Jorge, Manuela E. Pintado, and Paula M. L. Castro17.1 Introduction 37317.2 Byproducts and waste from the codfish salting process 37417.3 Conclusion 388References 38818 Toxicity Risks Associated with the Recovery of Bioactive Compounds from Marine Sources 395Ljerka Prester18.1 Introduction 39518.2 Seafood-associated infections 39618.3 Toxin-related seafood illnesses 39918.4 Seafood allergy 40718.5 Contaminants in fish and shellfish 40918.6 The risks and benefits of fish consumption 41518.7 Conclusion 415Acknowledgments 416References 416Index 431