Publicação
Preparation of a Seaweed Nutraceutical - Appropriate for people with diabetes and high cholesterol, based on the bioactivities of sulphated polysaccharides, proteins, phenolic compounds and pigments
| Resumo: | The increase in illnesses associated with diet and the need to create sustainable food supplies highlights how crucial it is to investigate novel foods and raw materials like macroalgae. Foods based on macroalgae, which are high in bioactive components, may offer a viable way to treat metabolic diseases including diabetes, obesity, and hypercholesterolemia. In this way, a bread with macroalgae and gluten-free was developed, to increase the nutritional value of this type of product and then evaluate the effect of daily consumption of the nutraceutical on lipid and carbohydrate metabolism, to improve conditions associated with these parameters, such as diabetes, dyslipidemia and hypercholesterolemia.FTIR-ATR and UV-Vis methods were used in this work to carry out chemical and biochemical characterizations of all the components as well as the products created. Species such as Saccorhiza polyschides, Saccharina latissima, Laminaria ochroleuca (Phaeophyceae), and Gracilaria sp. (Rhodophyta) were selected for the production of the bread. The bread was made using different modifications and cooked in a commercial bread machine. To evaluate the impact on biochemical markers, a study including a group of volunteers who consumed the nutraceutical for six weeks was conducted. Both before and after consuming the nutraceutical, samples were collected.Even though making the bread was initially difficult, adding baker's yeast made the finished product better. The best algae to use were L. ochroleuca and Gracilaria sp., which enhanced the finished texture. The questionnaire findings demonstrated the participants' prevalence of diseases including type 2 diabetes and hypercholesterolemia, highlighting the need for functional diets containing macroalgae. Positive results were obtained in terms of biochemical markers, namely a decreasing tendency in glucose (Gluc) and C-reactive protein (CRP) levels. On the other hand, there was a decreasing tendency in triglyceride levels (Tg) and an increase in high-density lipoprotein (HDL-C). Hepatic parameters such as total protein (TP), albumin (Alb), alkaline phosphatase (Alp) showed a tendency to increase, and gamma-glutamyl transferase (GGT) decreased, indicating possible changes in the renal and hepatic profiles of the volunteers.Thus, the nutraceutical demonstrated favorable results on some of the examined parameters. However, additional research with more participants and over a longer period would be required to confirm the findings. |
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| Autores principais: | Tavares, Joana Oliveira |
| Assunto: | Hypercholesterolemia Diabetes Hyperglycemia Macroalgae Nutraceuticals Hipercolesterolemia Diabetes Hiperglicemia Macroalgas Nutracêutico |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso embargado |
| Instituição associada: | Universidade de Coimbra |
| Idioma: | inglês |
| Origem: | Estudo Geral - Universidade de Coimbra |
| Resumo: | The increase in illnesses associated with diet and the need to create sustainable food supplies highlights how crucial it is to investigate novel foods and raw materials like macroalgae. Foods based on macroalgae, which are high in bioactive components, may offer a viable way to treat metabolic diseases including diabetes, obesity, and hypercholesterolemia. In this way, a bread with macroalgae and gluten-free was developed, to increase the nutritional value of this type of product and then evaluate the effect of daily consumption of the nutraceutical on lipid and carbohydrate metabolism, to improve conditions associated with these parameters, such as diabetes, dyslipidemia and hypercholesterolemia.FTIR-ATR and UV-Vis methods were used in this work to carry out chemical and biochemical characterizations of all the components as well as the products created. Species such as Saccorhiza polyschides, Saccharina latissima, Laminaria ochroleuca (Phaeophyceae), and Gracilaria sp. (Rhodophyta) were selected for the production of the bread. The bread was made using different modifications and cooked in a commercial bread machine. To evaluate the impact on biochemical markers, a study including a group of volunteers who consumed the nutraceutical for six weeks was conducted. Both before and after consuming the nutraceutical, samples were collected.Even though making the bread was initially difficult, adding baker's yeast made the finished product better. The best algae to use were L. ochroleuca and Gracilaria sp., which enhanced the finished texture. The questionnaire findings demonstrated the participants' prevalence of diseases including type 2 diabetes and hypercholesterolemia, highlighting the need for functional diets containing macroalgae. Positive results were obtained in terms of biochemical markers, namely a decreasing tendency in glucose (Gluc) and C-reactive protein (CRP) levels. On the other hand, there was a decreasing tendency in triglyceride levels (Tg) and an increase in high-density lipoprotein (HDL-C). Hepatic parameters such as total protein (TP), albumin (Alb), alkaline phosphatase (Alp) showed a tendency to increase, and gamma-glutamyl transferase (GGT) decreased, indicating possible changes in the renal and hepatic profiles of the volunteers.Thus, the nutraceutical demonstrated favorable results on some of the examined parameters. However, additional research with more participants and over a longer period would be required to confirm the findings. |
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