An Emerging Trend in Functional Foods for the Prevention of Cardiovascular Disease and Diabetes: Marine Algal Polyphenols
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Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: http://www.tandfonline.com/loi/bfsn20 An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols Margaret Murray , Aimee L. Dordevic , Lisa Ryan & Maxine P. Bonham To cite this article: Margaret Murray , Aimee L. Dordevic , Lisa Ryan & Maxine P. Bonham (2016): An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2016.1259209 To link to this article: http://dx.doi.org/10.1080/10408398.2016.1259209 Accepted author version posted online: 11 Nov 2016. Published online: 11 Nov 2016. Submit your article to this journal Article views: 322 View related articles View Crossmark data Citing articles: 1 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 Download by: [130.194.127.231] Date: 09 July 2017, At: 16:18 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION https://doi.org/10.1080/10408398.2016.1259209 An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols Margaret Murray a, Aimee L. Dordevic b, Lisa Ryan b, and Maxine P. Bonham a aDepartment of Nutrition, Dietetics and Food, Monash University, Victoria, Australia; bDepartment of Natural Sciences, Galway-Mayo Institute of Technology, Galway, Ireland ABSTRACT KEYWORDS Marine macroalgae are gaining recognition among the scientific community as a significant source of Anti-inflammatory; functional food ingredients. Due to the harsh environments in which macroalgae survive, they produce antioxidant; hyperglycemia; unique bioactive compounds that are not found in terrestrial plants. Polyphenols are the predominant hyperlipidemia; macroalgae; bioactive compound in brown algae and are accountable for the majority of its biological activity. phlorotannin; polyphenol Phlorotannins are a type of polyphenol that are unique to marine sources and have exhibited protective effects against hyperglycemia, hyperlipidemia, inflammation and oxidative stress, known risk factors for cardiovascular disease and diabetic complications, in cell culture, animal studies and some human studies. This review updates the information on marine polyphenols, with a particular focus on phlorotannins and their potential health benefits in relation to the prevention and treatment of risk factors for type 2 diabetes and cardiovascular diseases. Introduction the polymerization of phloroglucinol monomer units (1,3,5-tri hydroxybenzene) (Shibata et al. 2004; Chowdhury et al. 2014; Polyphenols are a highly heterogeneous group of compounds Heffernan et al. 2015; Murugan et al. 2015)(Figure 1). Phloro- (Naczk and Shahidi 2004) that are synthesized in terrestrial tannins are highly hydrophilic molecules that contain both plants (Manach et al. 2004; Naczk and Shahidi 2004) and phenyl (C H -) and phenoxy (C H O-) groups (Figure 1) and marine algae (Murugan et al. 2015). Their natural function is 6 5 6 5 range in size from 126 Da to 650 kDa (Murugan et al. 2015), a predominantly to act as the defense system of the organism, much broader range than terrestrial polyphenols (up to 30 protecting against ultra-violet radiation (Manach et al. 2004; kDa) (Bravo 1998). Phlorotannins vary in structure and degree Naczk and Shahidi 2004; Bocanegra et al. 2009; Heffernan et al. of polymerization (Bocanegra et al. 2009), and are classified 2015), infection (Manach et al. 2004; Naczk and Shahidi 2004; into four subclasses based on the chemical bonds they contain Heffernan et al. 2015) and consumption by herbivores (Bocane- (Murugan et al. 2015). The subclasses are 1) fucols which have gra et al. 2009; Heffernan et al. 2015). Over 8000 structurally a phenyl linkage; 2) fuhalols and phlorethols which contain an different polyphenols have been identified, from simple mono- ether linkage; 3) fucophloroethols which have a mixture of a mer units to complex polymerized structures (Kris-Etherton phenyl and ether linkage; and 4) eckols which contain a diben- et al. 2002; Crozier et al. 2009). However, only several hundred zodioxin linkage (Figure 1) (Murugan et al. 2015). However, of those varieties exist in edible plants (Manach et al. 2004), the literature often defines phlorotannins based on their source and those from terrestrial sources have been extensively or specific type (e.g. Phlorofucofuroeckol A, dieckol) rather reviewed (Scalbert and Williamson 2000; Yang et al. 2001; than which subclass they belong to. Kris-Etherton et al. 2002; Higdon and Frei 2003; Manach et al. 2004; Naczk and Shahidi 2004; Manach et al. 2005; Williamson and Manach 2005;D’Archivio et al. 2007; Crozier et al. 2009). Sources This review investigates polyphenols from marine macroalgae, their dietary intake levels and key dietary sources, their poten- There exist around 10,000 species of marine macroalgae, which tial as functional food ingredients and potential role as media- are classified into three categories based on their pigmentation; tors of cardiovascular disease and diabetes. Chlorophyta (green algae), Rhodophyta (red algae), and Phaeo- A variety of polyphenols, including catechins, flavonols, and phyta (brown algae). Of the three varieties, brown algae contain phlorotannins, can all be found in marine macroalgae the highest levels of polyphenols (Bocanegra et al. 2009; (Murugan et al. 2015). However, phlorotannins, the predomi- Heffernan et al. 2015) (5-30% of the dry weight (Heffernan et al. nant polyphenol in macroalgae, are unique to marine sources 2015)) the majority of which are phlorotannins (Chowdhury (Heffernan et al. 2015). Phlorotannins are synthesized in et al. 2014; Hamed et al. 2015). Due to the harsh environments marine macroalgae through the acetate-malonate pathway by in which marine macroalgae exist, including exposure to varying CONTACT Dr. Maxine P. Bonham [email protected] Department of Nutrition, Dietetics and Food, Monash University, Level 1, 264 Ferntree Gully Rd, Notting Hill, VIC 3168, Australia. © 2017 Taylor & Francis Group, LLC 2 M. MURRAY ET AL. Figure 1. Chemical structures of phloroglucinol, dibenzodioxin, phenyl, phenoxy, and ether groups light intensity, salinity, pressure and temperatures, they produce phloroglucinol units) could be characterized and the isomeric a variety of unique and potent bioactive substances, which are complexity of high molecular weight phlorotannins was unable not found in terrestrial plants (Hamed et al. 2015). to be elucidated (Heffernan et al. 2015). However, recent tech- Different algal species contain varying combinations and nological advancements in chromatographic and mass spectro- concentrations of phlorotannins, and within a single species of metric techniques allow for more thorough study of the marine alga a range of low and high molecular weight phloro- complex structures and distribution of phlorotannins in marine tannins can be found (Heffernan et al. 2015)(Table 1). Phloro- algae, with phlorotannin isomers of up to 16 monomer units tannin content can vary between individuals of the same algal successfully detected (Heffernan et al. 2015). population, even within an individual algal body (Bocanegra et al. 2009) and phlorotannins are generally more concentrated Phlorotannin intake in the outer layers of the organism, where it is exposed to the environment (Shibata et al. 2004). Environmental factors such There is currently no known literature that outlines average as ultraviolet radiation, salinity, light and nutrient availability population intake of marine phlorotannins. However, macroal- and herbivore grazing are likely causes for differences in phlor- gae consumption is documented in Asian countries, such as otannin content (Bocanegra et al. 2009). The location on the Japan, where it is a traditional part of the diet (Besada et al. shore at which brown algae is grown may also affect phlorotan- 2009; Mouritsen et al. 2013). In 2006, Japanese households con- nin content. Species grown in the intertidal zones have the sumed 450 g per year of the seaweed Kombu (Laminaria japon- highest phlorotannin content, whereas those grown at lower ica—a brown macroalgae), although generally consumption and upper levels of the shore have lower phlorotannin content was four times higher in elders than in young adults (< 29 (Connan et al. 2004), likely due to differences in exposure to years) (Zava and Zava 2011). However, while Kombu con- environmental factors. The phlorotannin content of brown sumption has decreased over the last 50 years in Japan, daily algae also varies according to season, and the degree of seasonal seaweed intake has remained relatively stable; 4.3 g/day in 1955 variation differs among species (Connan et al. 2004). The and 5.3 g/day in 1995 with an increase in Wakame (Undaria Fucales genus, Pelvetia canaliculata and Ascophyllum nodosum pinnatifida—a brown macroalgae) and Nori (Porphyra genus— species exhibit maximal phenolic content in summer, whereas a red algae) varieties making up for the decline in Kombu the Laminariales genus has a higher content in winter, and (Zava and Zava 2011). An average intake of 5.3 g of seaweed Fucus vesiculosus and Ecklonia radiata have highest levels in per day equates to approximately 160 mg of phlorotannins per spring (Steinberg 1995; Connan et al. 2004). day from seaweed (Connan