Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of <i>Fucus vesiculosus</i>

• Main Authors: Rebeca André, Laura Guedes, Ricardo Melo, Lia Ascensão, Rita Pacheco, Pedro D. Vaz, Maria Luísa Serralheiro
• Format: Article
• Language: English
• Published: MDPI AG 2020-07-01
• Series: Foods
• Subjects: <i>Fucus vesiculosus</i>; phlorotannins; peptides; acetylcholinesterase; HMG-CoA reductase; cholesterol
• Online Access: https://www.mdpi.com/2304-8158/9/7/955

<i>Fucus vesiculosus</i> is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on <i>F.vesiculosus</i> of different origins on what concerns its chemical constituents and final bioactivities. The aqueous extract of the seaweeds were obtained at different temperatures, similar to food preparation and then purified by SPE. The compound identification was carried out by Liquid Chromatography High Resolution Mass Spectrometry (LC-HRMS/MS) and algae extracts microstructure were observed by Scanning Electron Microscopy (SEM). The activities were determined by using antioxidant activity, inhibition of acetylcholinesterase (AChE) and 3-hidroxi-3-methyl-glutaril-CoA (HMG-CoA) reductase (HMGR) together with Caco-2 cells line simulating the intestinal barrier. The activity of AChE and the HMGR were inhibited by the extracts giving IC₅₀ values of 15.0 ± 0.1 µg/mL and 4.2 ± 0.1 µg/mL, respectively and 45% of the cholesterol permeation inhibition. The main compounds identified were phlorotannins and peptides derivatives. The mode of preparation significantly influenced the final bioactivities. Moreover, the in vitro results suggest that the preparation of <i>F. vesiculosus</i> as a soup could have hypercholesterolemia lowering effect.