On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)

Springer Science and Business Media LLC - Tập 25 - Trang 1777-1791 - 2013
Ole G. Mouritsen1,2, Christine Dawczynski3, Lars Duelund1, Gerhard Jahreis3, Walter Vetter4, Markus Schröder4
1MEMPHYS-Center for Biomembrane Physics, Department of Physics, Chemistry, and Pharmacy, University of Southern Denmark, Odense, Denmark
2Nordic Food Lab, Copenhagen, Denmark
3Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany
4Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany

Tóm tắt

The red seaweed dulse (Palmaria palmata) is one of the more popular seaweed species for human consumption in the Western world. With a documented historical use up to present days in Ireland, Brittany (France), Iceland, Maine (USA), and Nova Scotia (Canada), it has remained a snack, a food supplement, and an ingredient in various dishes. The trend towards more healthy and basic foodstuffs, together with an increasing interest among chefs for the seaweed cuisine, has posed the need for more quantitative knowledge about the chemical composition of dulse of relevance for human consumption. Here, we report on data for amino acid composition, fatty acid profile, vitamin K, iodine, kainic acid, inorganic arsenic, as well as for various heavy metals in samples from Denmark, Iceland, and Maine.

Tài liệu tham khảo

Almela C, Algora S, Benito V, Clemente MJ, Devesa V, Suner MA, Velez D, Montoro R (2002) Heavy metal, total arsenic, and inorganic arsenic contents of algae food products. J Agric Food Chem 50:918–923 Arasaki S, Arasaki T (1983) Low calorie, high nutrition vegetables from the sea. Japan Publications Inc., Tokyo Bartie W, Madorin P, Ferland G (2001) Seaweed, vitamin K, and warfarin. Amer J Health Syst Pharm 58:2300 Barsanti L, Gualtieri P (2006) Algae. Anatomy, biochemistry, and biotechnology. CRC Press, Boca Raton Bixler HJ, Porse H (2011) A decade of change in the seaweed hydrocolloids industry. J Appl Phycol 23:321–335 Braverman LE (1994) Iodine and the thyroid—33 years of study. Thyroid 4:351–356 Braune W, Guiry MD (2011) Seaweeds. A.R.G. Gartner, Ruggell Burtin P (2003) Nutritional value of seaweeds. Electron J Environ Agric Food Chem 2:498–503 Channing DM, Young GT (1953) Amino acids and peptides. Part X. The nitrogenous constituents of some marine algae. J Chem Soc (London): 2481–2491 Clark RF, Williams SR, Nordt SP, Manoguerra AS (1999) A review of selected seafood poisonings. Undersea Hyperb Med 26:175–184 Clarkson TW, Magos L (2006) The toxicology of mercury and its chemical compounds. Crit Rev Toxicol 36:609–662 Colombo ML, Risè P, Giavarini F, De Angelis L, Galli C, Bolis CL (2006) Marine macroalgae as sources of polyunsaturated fatty acids. Plant Foods Human Nutr 61:67–72 Cooksley VG (2007) Seaweed. Nature’s secret balancing your metabolism, fighting disease, and revitalizing body & soul. New York: Stewart, Tabori & Chang Coulson CB (1953) Amino acids of marine algae. Chem Ind (London): 971–972 Coyle JT (1983) Neurotoxic action of kainic acid. J Neurochem 41:1–11 Cunanne SC (2005) Survival of the fattest. World Scientific, London Cunnane SC, Stewart KM (2010) Human brain evolution. The influence of freshwater and marine food resources. Wiley, New Jersey Dam H, Glavind J (1938) Vitamin K in the plant. Biochem J 32:485–487 Dawczynski C, Schäfer U, Leiterer M, Jahreis G (2007a) Nutritional and toxicological importance of macro, trace, and ultra-trace elements in algae food products. J Agric Food Chem 55:10470–10475 Dawczynski C, Schubert R, Jahreis G (2007b) Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem 103:891–899 Dillehay TD, Ramírez C, Pino M, Collins MB, Rossen J, Pino-Navarro JD (2008) Monte Verde: seaweed, food, medicine, and the peopling of South America. Science 320:84–786 DRI Report (2001) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington DC, USA Edwards MD, Holdt SL, Hynes S (2011) Algal eating habits of phycologists attending the ISAP Halifax Conference and members of the general public. J Appl Phycol 24:627–633 Erhart S, Cerier L (2001) Sea vegetable celebration. Tennessee Book, Summertown EU (2008) Commission Regulation (EC) No 629/2008 of 2 July 2008 amending regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L173/6-9 FAO (2001) Human vitamin and mineral requirements. Report of a joint FAO/WHO expert consultation, Bangkok, Thailand. FAO, Rome Feldmann J, John K, Pengprecha P (2000) Arsenic metabolism in seaweed-eating sheep from Northern Scotland. Fresenius J Anal Chem 368:116–121 Fleurence J, Morançais M, Dumay J, Decottignies P, Turpin V, Munier M, Garcia-Bueno N, Jaouen P (2012) What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture? Trends Food Sci Technol 27:57–61 Folch J, Lees M, Stanley GHS (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497–509 Galland-Irmouli AV, Fleurence J, Lamghari R, Luçon M, Rouxel C, Barbaroux O, Bronowicki JP, Villaume C, Guéant JL (1999) Nutritional value of proteins from edible seaweed Palmaria palmata (dulse). J Nutr Biochem 10:353–359 Guiry MD (1978) A concensus and bibliography of Irish seaweeds. Bibl Phycol 44:1–287 Hafting JT, Critchley AT, Scott MLC, Hubley A, Archibald AF (2012) On-land cultivation of functional seaweed products for human usage. J Appl Phycol 24:385–392 Holdt SL, Kraan S (2011) Bioactive compounds in seaweed; functional food applications and legislation. J Appl Phycol 23:543–597 Khotimchenko SV, Vaskovsky VE, Titlyanova TV (2002) Fatty acids of marine algae from the Pacific Coast of North California. Bot Mar 45:17–22 Kristjánsson L (1980) Íslenzkir Sjávarhættir I. Bókautgáfa Menningarsjóds, Reykjavík Laycock MV, Mclnnes AG, Morgan KC (1979) d-homocysteic acid in Palmaria palmata. Phytochem 18:1220 Laycock MV, de Freitas ASW, Wright JLC (1989) Glutamate agonists from marine algae. J Appl Phycol 1:1573–1576 Le Gall L, Pien S, Rusig AM (2004) Cultivation of Palmaria palmata (Palmariales, Rhodophyta) from isolated spores in semi-controlled conditions. Aquaculture 229:181–191 Lewis AAS (2007) Organic versus inorganic arsenic in herbal kelp supplements. Environ Health Perspect 115:A575 Lothman EW, Collins RC (1981) Kainic acid induced limbic seizures: metabolic, behavioral, electroencephalographic and neuropathalogical correlates. Brain Res 218:299–318 Lüning K (2008) Integrated macroalgae-oyster aquaculture on a North Sea island: seasonal productivity of the brown alga Laminaria saccharina and the red algae Palmaria palmata; Solieria chordalis, Gracilaria vermiculophylla, and the use of these seaweeds in human nutrition or as raw material for the cosmetics industry. 11th International Conference on Applied Phycology, Galway, Ireland. June 22–27 Mabeau S, Fleurence J (1993) Seaweed in food products: biochemical and nutritional aspects. Trends Food Sci Technol 4:103–107 MacArtain P, Gill CIR, Brooks M, Campbell R, Rowland IR (2007) Nutritional value of edible seaweeds. Nutr Rev 65:535–543 Maderia CJ (2007) The new seaweed cookbook. North Atlantic Books, Berkeley Mai K, Mercer JP, Donlon J (1994) Comparative studies on the nutrition of two species of abalone. Haliotis tuberculata L. and Haliotis discus Hannai Ino. II. Amino acid composition of abalone and six species of macroalgae with an assessment of their nutritional-value. Aquaculture 128:115–130 Martínez B, Viejo RM, Rico JM, Rødde RH, Faes VA, Oliveros J, Álvarez D (2006) Open sea cultivation of Palmaria palmata (Rhodophyta) on the northern Spanish coast. Aquaculture 254:376–387 Michanek G (1979) Seaweed resources for pharmaceutical use. In: Hoppe HA, Levring T, Tanaka Y (eds) Marine algae in pharmaceutical science. Walter de Gruyter, Berlin, pp 203–235 Mishra VK, Temelli F, Ooraikul B, Shacklock PF, Craigie JS (1993) Lipids of the red alga, Palmaria palmata. Bot Mar 36:169–174 Morgan K, Wright J, Simpson F (1980) Review of chemical constituents of the red alga Palmaria palmata (dulse). Econ Bot 34:27–50 Mouritsen OG (2012a) The emerging science of gastrophysics and its application to the algal cuisine. Flavour 1:6 Mouritsen OG (2012b) Umami flavour as a means to regulate food intake and to improve nutrition and health. Nutr Health 21:56–75 Mouritsen OG (2013) Seaweeds. Edible, available & sustainable. Chicago: University of Chicago Press Mouritsen OG, Crawford MA (2007) Polyunsaturated fatty acids, neural function and mental health. Biol Skr Dan Vid Selsk 56:1–87 Mouritsen OG, Williams L, Bjerregaard R, Duelund L (2012) Seaweeds for umami flavour in the New Nordic cuisine. Flavour 1:4 Murakami S, Takemoto T, Shimizu Z, Daigo K (1953) Effective principle of Digenea. Jpn J Pharm Chem 25:571–574 Nadler JV (1979) Kanic acid: neurophysiological and neurotoxic actions. Life Sci 24:289–300 Nadler JV, Evenson DA, Cuthbertson GJ (1981) Comparative study of kainic acid and other amino acods toward rat hippocampal neurons. Neurosci 6/2505–2511:2513–2517 Pang S, Lüning K (2004) Tank cultivation of the red alga Palmaria palmata: effects of intermittent light on growth rate, yield and growth kinetics. J Appl Phycol 16:93–99 Pereira L (2012) A review of the nutrient composition of selected edible seaweeeds. In: Pomin VH (eds). Seaweed: ecology, nutrient composition, and medicinal uses. Nova Science: New York, Chap 2, pp. 15–47 Pleasance S, Xie M, LeBlanc Y, Quilliam MA (1990) Analysis of domoic acid and related compounds by mass spectrometry and gas chromatrography/mass spectrometry as N-trifluoroacetyl-O-silyl derivatives. Biomed Environ Mass Spectrom 19:420–427 Pomin VH (ed) (2012) Seaweed: ecology, nutrient composition, and medicinal uses. Nova Science, New York Prasher SO, Beaugeard M, Hawari J, Bera P, Patel RM, Kim SH (2004) Biosorption of heavy metals by red algae (Palmaria palmata). Environ Technol 25:1097–1106 Ramsey UP, Bird CJ, Shacklock PF, Laycock MV, Wright JLC (1994) Kainic acid and 1′-hydroxykainic acid from Palmariales. Nat Toxins 2:286–292 Rhatigan P (2009) The Irish seaweed kitchen. Booklink Co, Down Rødde RSH, Vårum KM, Larsen BA, Myklestad SM (2004) Seasonal and geographical variation in the chemical composition of the red alga Palmaria palmata (L.) Kuntze. Bot Mar 47:125–133 Sanchez-Machado DI, Lopez-Cervantes J, Lopez-Hernandez J, Paseiro-Losada P (2004) Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 85:439–444 Schäfer U, Dawczynski LM, Schubert R, Jahreis G (2009) Dietary value and toxicological potential of macroalgae products. Trace Elements Electrolytes 26:100 Simopoulos AP (2002) The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacotherapy 56:365–379 Smit AJ (2005) Medicinal and pharmaceutical uses of seaweeds: a review. J Appl Phycol 16:245–262 Strain SM, Tasker RAR (1991) Hippocampal damage produced by systemic injections of domoic acid in mice. Neurosci 44:343–352 Stengel DB, Connan S, Popper ZA (2011) Algal chemodiversity and bioactivity: sources of natural variability and implications for commercial application. Biotechnol Adv 29:483–501 Swanson GT, Sakai R (2009) Ligands for ionotropic glutamate receptors. Prog Mol Subcell Biol 46:123–157 Teas J, Pino S, Crichley A, Braverman LE (2004) Variability of iodine content in common commercially available edible seaweeds. Thyroid 14:836–841 Tokuşoglu Ö, Ünal MK (2003) Biomass nutrient profiles of three microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrysis galbana. J Food Sci 68:1144–1148 USDA (2013) USDA National Nutrient Database for Standard Reference. http://ndb/nal.usda.gov/ van Netten C, Hoption Cann SA, Morley DR, van Netten JP (2000) Elemental and radioactive analysis of commercially available seaweed. Sci Total Environ 255:169–175 WHO (2011a) Evaluation of certain contaminants in food: seventy-second report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 959 WHO (2011b) Arsenic in drinking water. Background document for development of WHO guidelines for drinking-water quality. WHO, Geneva WHO (2011c) Evaluation of certain food additives and contaminants: seventy-third report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 960 Zava TT, Zava DT (2011) Assessment of Japanese iodine intake based on seaweed consumption in Japan: a literature-based analysis. Thyroid Res 4:14