Physiological and physico-chemical characterization of dietary fibre from the green seaweed Ulva fasciata Delile

• Main Authors: AFU. Carvalho, MCC. Portela, MB. Sousa, FS. Martins, FC. Rocha, DF. Farias, JPA. Feitosa
• Format: Article
• Language: English
• Published: Instituto Internacional de Ecologia
• Series: Brazilian Journal of Biology
• Subjects: Ulva fasciata; dietary fibre; seaweeds; physiological and physico-chemical characteristics
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842009000400028&lng=en&tlng=en

This work aims to assess the potential of the green seaweed Ulva fasciata Delile as an alternative source of dietary fibre (DF). Total DF content was determined, some of its physico-chemical properties described and the physiological effects of U. fasciata meal on rats fed a hypercholesterolemic diet were investigated. U. fasciata may be considered a potential alternative source of DF with a total content of about 400 g.kg-1 (dry basis) and interesting physico-chemical properties: water retention capacity of 8.74 g/water.g-1 dry sample (seaweed meal) and 0.90 (seaweed carbohydrate extract), lipid adsorption capacity of 4.52 g/oil.g-1 dry sample (seaweed meal) and 5.70 (seaweed carbohydrate extract), intrinsic viscosity of 2.4 dl.g-1 (seaweed carbohydrate extract) and cation exchange capacity of 3.51 Eq.kg-1 (seaweed carbohydrate extract). The diet containing seaweed meal was able to keep rats' total cholesterol (TC) down without causing any undesirable increase in LDL-C fraction. No evidence of toxic and/or antinutritional components in the seaweed meal was detected. Rats showed a fecal volume much greater (13 g) than that fed on cellulose diet ( 7 g) (p < 0.05). These properties confer on the seaweed the potential to be used in food technology for the acquisition of low-calorie food and might be important in body weight control, reduction of blood TC and LDL-C as well as in prevention of gastrointestinal diseases.