Background

Seaweeds are a large and diverse group of photosynthetic macro-algae found across the world's oceans. There is a growing recognition that they are important sources of bioactive compounds with a variety of biological activities that could potentially contribute to functional food and nutraceutical industries.

Scope and approach

The complex structure and distinctive components of seaweed cell walls, which differ significantly from terrestrial plants, presents a major challenge for the effective extraction of bioactive compounds from inside the cells. Enzyme technologies have been used to improve the extraction, hydrolysis, and structure modification efficiently with a high degree of environmental sustainability. This review critically analyses the advances, challenges, and future directions in applying enzyme technologies to improve the extraction and processing of bioactive compounds from seaweeds and their potential applications in functional foods and nutraceuticals.

Key findings and conclusions

Different enzymatic processes have been demonstrated to (1) assist the extraction by breaking down the seaweed cell walls, and (2) degrade or hydrolyse macromolecules including polysaccharides and proteins. These enzymatic processes improve the yield and recovery of bioactive compounds and enhance their biological properties with regard to prebiotic, antioxidant, ACE inhibitory, anti-inflammatory, and antiviral effects. Seaweed-derived bioactive compounds from these processes present significant new opportunities in developing novel food applications. The current food regulations and safety requirements for seaweeds and their products are addressed for commercial product development.

中文翻译：

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利用酶技术开发海藻衍生的生物活性化合物，用作益生元和保健食品

背景

海藻是在世界各地的海洋中发现的大量多样的光合作用大型藻类。人们日益认识到它们是具有多种生物活性的生物活性化合物的重要来源，这些生物活性可能对功能性食品和营养保健行业有所贡献。

范围和方法

海藻细胞壁的复杂结构和独特成分与陆地植物大不相同，这对从细胞内部有效提取生物活性化合物提出了重大挑战。酶技术已被用于以高度的环境可持续性有效地改善提取，水解和结构修饰。这篇评论评论性地分析了应用酶技术改善海藻中生物活性化合物的提取和加工及其在功能性食品和营养食品中的潜在应用方面的进展，挑战和未来方向。

主要发现和结论

已经证明了不同的酶促过程（1）通过破坏海藻细胞壁来辅助提取，（2）降解或水解包括多糖和蛋白质在内的大分子。这些酶促过程提高了生物活性化合物的产量和回收率，并增强了它们在益生元，抗氧化剂，ACE抑制，抗炎和抗病毒方面的生物学特性。这些过程中海藻衍生的生物活性化合物为开发新型食品应用提供了重要的新机会。海藻及其产品的当前食品法规和安全要求已用于商业产品开发。