Metabolite Profiling of Macroalgae: Biosynthesis and Beneficial Biological Properties of Active Compounds.


Journal

Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729

Informations de publication

Date de publication:
19 Oct 2024
Historique:
received: 17 09 2024
revised: 14 10 2024
accepted: 15 10 2024
medline: 25 10 2024
pubmed: 25 10 2024
entrez: 25 10 2024
Statut: epublish

Résumé

Macroalgae are known as abundant sources of phytochemicals, which offer a plethora of beneficial biological properties. Besides being the most notable classes of compounds found in macroalgae, phlorotannins, bromophenols, and terpenoids comprise some of the most relevant for their biological properties. Phlorotannins, mainly prevalent in brown algae and structurally characterized as complex polyphenolic compounds derived from phloroglucinol units, possess robust antioxidant, anti-inflammatory, antitumor, and cytotoxic activities, modulated by factors such as the degree of polymerization and environmental conditions. Bromophenols, halogenated compounds found in algae and other marine organisms, exhibit significant antioxidant and antiviral properties. Their diverse structures and bromination patterns contribute to their potential as therapeutic and chemical defense agents. Pigments (chemically described as primary terpenoids) play a critical role in light absorption and energy transfer in macroalgae and are divided into three main groups: (i) carotenoids, which are primarily found in brown algae and provide photoprotective and antioxidant benefits; (ii) chlorophylls, known for facilitating the conversion of light into biological energy; and (iii) phycobilins, which are mostly found in red algae and play important roles in light absorption and energy transfer, besides providing remarkable health benefits. Finally, secondary terpenoids, which are particularly abundant in red algae (e.g., the Rhodomelaceae family) are central to cellular interactions and exhibit significant antioxidant, antimicrobial, antidiabetic, and anti-inflammatory properties. This study represents a detailed analysis of the biosynthesis, structural diversity, and biological activities of these macroalgae metabolites, emphasizing their potential biological properties.

Identifiants

pubmed: 39452886
pii: md22100478
doi: 10.3390/md22100478
pii:
doi:

Substances chimiques

Antioxidants 0
Terpenes 0
Anti-Inflammatory Agents 0
Tannins 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Xunta de Galicia post-doctoral grant
ID : IN606B-2024/011
Organisme : Xunta de Galicia pre-doctoral grant
ID : ED481A-2024-230
Organisme : Fundação para a Ciência e a Tecnologia (FCT)
ID : CEECIND/04479/2017
Organisme : Fundação para a Ciência e a Tecnologia (FCT)
ID : 2023.00981.BD
Organisme : Fundação para a Ciência e a Tecnologia (FCT)
ID : 2021.09490.BD
Organisme : Ibero-American Program on Science and Technology
ID : CYTED - GENOPSYSEN, P222RT0117
Organisme : European Union and Fundação para a Ciência e a Tecnologia (FCT)
ID : UIDB/50006/2020; UIDP/50006/2020; LA/P/0008/2020

Auteurs

Maria Carpena (M)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.

Cláudia S G P Pereira (CSGP)

LAQV/REQUIMTE, Department of Chemical Sciences, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.

Aurora Silva (A)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.
LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal.

Paula Barciela (P)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.

A Olivia S Jorge (AOS)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.
LAQV/REQUIMTE, Department of Chemical Sciences, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.

Ana Perez-Vazquez (A)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.

Antia G Pereira (AG)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.
Investigaciones Agroalimentarias Research Group, Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO, 36312 Vigo, Spain.

João C M Barreira (JCM)

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

M Beatriz P P Oliveira (MBPP)

LAQV/REQUIMTE, Department of Chemical Sciences, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.

Miguel A Prieto (MA)

Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, 36310 Vigo, Spain.

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Classifications MeSH