title: Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity.
abstract: Ultrasound assisted extraction (UAE), purification, characterization and antioxidant activity of laminarin from Irish brown seaweeds Ascophyllum nodosum and Laminarina hyperborea were investigated. UAE was carried out using 60% ultrasonic power amplitude and 0.1 M hydrochloric acid for 15 min. Separately, solid-liquid extraction was carried in an orbital shaker using 0.1 M hydrochloric acid at 70 °C for 2.5 h. UAE with hydrochloric acid resulted in the highest concentration of laminarin, 5.82% and 6.24% on dry weight basis from A. nodosum and L. hyperborea, respectively. Purification of all extracts was carried out using molecular weight cut off dialysis at 10 kDa. Characterization of the laminarin fraction was carried out using matrix assisted laser desorption/ionization time-of-flight mass spectrometry. Antioxidant activity of A. nodosum and L. hyperborea extracts had 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition levels of 93.23% and 87.57%, respectively. Moreover, these extracts have shown inihibition of bacterial growth of Staphylcoccus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium.
authors.affiliation: School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland. shekhar.kadam@ucdconnect.ie.
authors.forename: Shekhar U
authors.initials: SU
authors.lastname: Kadam
authors.affiliation: School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland. colm.odonnell@ucd.ie.
authors.forename: Colm P
authors.initials: CP
authors.lastname: O'Donnell
authors.affiliation: Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland. dilip.rai@teagasc.ie.
authors.forename: Dilip K
authors.initials: DK
authors.lastname: Rai
authors.affiliation: Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland. mohammad.hossain@teagasc.ie.
authors.forename: Mohammad B
authors.initials: MB
authors.lastname: Hossain
authors.affiliation: Food Safety, Teagasc Food Research Centre, Dublin 15, Ireland. Kaye.Burgess@teagasc.ie.
authors.forename: Catherine M
authors.initials: CM
authors.lastname: Burgess
authors.affiliation: Food Safety, Teagasc Food Research Centre, Dublin 15, Ireland. des.walsh@teagasc.ie.
authors.forename: Des
authors.initials: D
authors.lastname: Walsh
authors.affiliation: Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland. brijesh.tiwari@teagasc.ie.
authors.forename: Brijesh K
authors.initials: BK
authors.lastname: Tiwari
mesh_terms: D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology; D000975:Antioxidants / Q000302:isolation & purification / Q000494:pharmacology; D044646:Ascophyllum / Q000737:chemistry*; D004926:Escherichia coli / Q000187:drug effects; D005936:Glucans / Q000302:isolation & purification* / Q000494:pharmacology; D007795:Laminaria / Q000737:chemistry*; D008089:Listeria monocytogenes / Q000187:drug effects; D013058:Mass Spectrometry; D008826:Microbial Sensitivity Tests; D012486:Salmonella typhimurium / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects; D014465:Ultrasonics / Q000379:methods
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D005936:Glucans; C008247:laminaran
keywords: Ascophyllum nodosum; Laminaria hyperborea; antimicrobial; antioxidant; bioactive; laminarin