Marine Bioactive Compounds

Transcription

1 Marine Bioactive Compounds

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3 Maria Hayes Editor Marine Bioactive Compounds Sources, Characterization and Applications

4 Editor Maria Hayes Food BioSciences Department Teagasc Food Research Centre Ashtown, Dublin 15, Ireland ISBN e-isbn DOI / Springer New York Dordrecht Heidelberg London Library of Congress Control Number: Springer Science+Business Media, LLC 2012 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (

5 There is hope from the sea, but none from the grave. (Irish Proverb)

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7 Preface The aim and scope of this book is to highlight sources, isolation, characterization, and applications of bioactive compounds from the marine environment and to discuss how marine bioactive compounds represent a major market application in the food industry and others. It discusses sustainable marine resources of macroalgal origin and gives examples of bioactive compounds isolated from these and other resources including marine by-product and fishery waste streams. In addition, it looks at the importance of correct taxonomic characterization. Bioactive molecules and their precursors are at the very high end of the chemical products value spectrum. This book discusses how bioactive compounds have been used in functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values, and health protection. This volume looks at the screening process for identification of bioactive molecules and describes different production methods used for bioactive compound isolation and identification. Furthermore, this book provides an insight into the market opportunities that exist for the identification and commercialization of new marine bioactive compounds. Finally, it highlights regulations in the United States, Europe, Japan, and China and what is required from the regulatory bodies in these different countries to obtain a health or novel food claim for a marine functional food product. Maria Hayes Teagasc, Dublin, Ireland vii

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9 Contents 1 Taxonomy of Marine Macroalgae Used as Sources of Bioactive Compounds... 1 Fabio Rindi, Anna Soler-Vila, and Michael D. Guiry 2 Extraction and Characterization of Bioactive Compounds with Health Benefits from Marine Resources: Macro and Micro Algae, Cyanobacteria, and Invertebrates Elena Ibañez, Miguel Herrero, Jose A. Mendiola, and María Castro-Puyana 3 Marine Bioactive Peptides and Protein Hydrolysates: Generation, Isolation Procedures, and Biological and Chemical Characterizations Turid Rustad and Maria Hayes 4 Chitin, Chitosan and their derivatives from Marine Rest Raw Materials: Potential Food and Pharmaceutical Applications Maria Hayes 5 Industry Potential of Marine Bioactive Components: Downstream Processing and Vehicles for Efficient Delivery In Situ Wolfram M. Brück, Steven Reisse, Daniel Garbe, and Thomas B. Brück 6 Extraction and Characterization of Bioactive Carbohydrates with Health Benefits from Marine Resources: Macro- and Microalgae, Cyanobacteria, and Invertebrates Rita M. Hickey ix

10 x Contents 7 Medicinal Chemistry and Ligand Profiling for Evaluation of Promising Marine Bioactive Molecules A.K. Croft, W. Groenewald, and M.S. Tierney 8 Marine-Derived Functional Foods: Claims and Current Legislation Maria Hayes Index

11 Contributors Thomas B. Brück Department of Chemistry, Division of Industrial Biocatalysis, Technische Universität München (TUM), Garching bei München, Germany Wolfram M. Brück Centre of Applied Marine Biotechnology, Letterkenny Institute of Technology, Donegal, Ireland Bioanalytical Science, Food and Health Microbiology, Nestlé Research Center, Lausanne, Switzerland María Castro-Puyana Bioactivity and Food Analysis Department, Institute of Food Science Research (CIAL-CSIC), Madrid, Spain A.K. Croft School of Chemistry, University of Wales Bangor, Bangor, UK Daniel Garbe Department of Chemistry, Division of Industrial Biocatalysis, Technische Universität München (TUM), Garching bei München, Germany W. Groenewald School of Chemistry, University of Wales Bangor, Bangor, UK Michael D. Guiry Irish Seaweed Research Group, Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland Maria Hayes Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland Miguel Herrero Bioactivity and Food Analysis Department, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9 Campus UAM Cantoblanco, Madrid, Spain xi

12 xii Contributors Rita M. Hickey Teagasc Food Research Centre, Moorepark Fermoy, Co.Cork, Ireland Elena Ibañez Bioactivity and Food Analysis Department, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9 Campus UAM Cantoblanco, Madrid, Spain elena@ifi.csic.es Jose A. Mendiola Bioactivity and Food Analysis Department, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9 Campus UAM Cantoblanco, Madrid, Spain Steven Reisse Department of Chemistry, Division of Industrial Biocatalysis, Technische Universität München (TUM), Garching bei München, Germany Fabio Rindi Dipartimento di Scienze della Vita e dell Ambiente, Università Politecnica delle Marche, Ancona, Italy f.rindi@univpm.it Turid Rustad Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway turid.rustad@biotech.ntnu.no Anna Soler-Vila Irish Seaweed Research Group, Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland M.S. Tierney School of Chemistry, University of Wales Bangor, Bangor, UK Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Ireland