Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens
A rise in antimicrobial resistance coupled with consumer preferences towards natural preservatives has resulted in increased research towards investigating antimicrobial compounds from natural sources such as macroalgae (seaweeds), which contain antioxidant, antimicrobial, and anticancer compounds....
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2025-01-01
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| author | Ailbhe McGurrin Rahel Suchintita Das Arturo B. Soro Julie Maguire Noelia Flórez Fernández Herminia Dominguez Maria Dolores Torres Brijesh K. Tiwari Marco Garcia-Vaquero |
| author_facet | Ailbhe McGurrin Rahel Suchintita Das Arturo B. Soro Julie Maguire Noelia Flórez Fernández Herminia Dominguez Maria Dolores Torres Brijesh K. Tiwari Marco Garcia-Vaquero |
| author_sort | Ailbhe McGurrin |
| collection | DOAJ |
| description | A rise in antimicrobial resistance coupled with consumer preferences towards natural preservatives has resulted in increased research towards investigating antimicrobial compounds from natural sources such as macroalgae (seaweeds), which contain antioxidant, antimicrobial, and anticancer compounds. This study investigates the antimicrobial activity of compounds produced by the Irish seaweed <i>Alaria esculenta</i> against <i>Escherichia coli</i> and <i>Listeria innocua</i>, bacterial species which are relevant for food safety. Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), ultrasound–microwave-assisted extraction (UMAE), and conventional extraction technologies (maceration) were applied to generate extracts from <i>A. esculenta</i>, followed by their preliminary chemical composition (total phenolic content, total protein content, total soluble sugars) and antimicrobial activity (with minimum inhibitory concentration determined by broth microdilution methods), examining also the molecular weight distribution (via high performance size exclusion chromatography) and oligosaccharide fraction composition (via high-performance liquid chromatography) of the polysaccharides, as they were the predominant compounds in these extracts, aiming to elucidate structure–function relationships. The chemical composition of the extracts demonstrated that they were high in total soluble sugars, with the highest total sugars being seen from the extract prepared with UAE, having 32.68 mg glucose equivalents/100 mg dried extract. Extracts had antimicrobial activity against <i>E. coli</i> and featured minimum inhibitory concentration (MIC) values of 6.25 mg/mL (in the case of the extract prepared with UAE) and 12.5 mg/mL (in the case of the extracts prepared with MAE, UMAE, and conventional maceration). No antimicrobial activity was seen by any extracts against <i>L. innocua</i>. An analysis of molar mass distribution of <i>A. esculenta</i> extracts showed high heterogeneity, with high-molecular-weight areas possibly indicating the presence of fucoidan. The FTIR spectra also indicated the presence of fucoidan as well as alginate, both of which are commonly found in brown seaweeds. These results indicate the potential of antimicrobials from seaweeds extracted using green technologies. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| series | Marine Drugs |
| spelling | doaj-art-bb001b30d83d4d96a5dc091c15a702e92025-01-24T13:39:37ZengMDPI AGMarine Drugs1660-33972025-01-012314610.3390/md23010046Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne PathogensAilbhe McGurrin0Rahel Suchintita Das1Arturo B. Soro2Julie Maguire3Noelia Flórez Fernández4Herminia Dominguez5Maria Dolores Torres6Brijesh K. Tiwari7Marco Garcia-Vaquero8Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandSection of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, University of Barcelona, 08921 Barcelona, SpainBantry Marine Research Station Ltd., Gearhies, Bantry, P75 AX07 Co. Cork, IrelandGrupo de Biomasa y Desarrollo Sostenible, Departamento de Ingeniería Química, Facultad de Ciencias, Universidade de Vigo, 32004 Ourense, SpainGrupo de Biomasa y Desarrollo Sostenible, Departamento de Ingeniería Química, Facultad de Ciencias, Universidade de Vigo, 32004 Ourense, SpainGrupo de Biomasa y Desarrollo Sostenible, Departamento de Ingeniería Química, Facultad de Ciencias, Universidade de Vigo, 32004 Ourense, SpainTEAGASC, Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandSection of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandA rise in antimicrobial resistance coupled with consumer preferences towards natural preservatives has resulted in increased research towards investigating antimicrobial compounds from natural sources such as macroalgae (seaweeds), which contain antioxidant, antimicrobial, and anticancer compounds. This study investigates the antimicrobial activity of compounds produced by the Irish seaweed <i>Alaria esculenta</i> against <i>Escherichia coli</i> and <i>Listeria innocua</i>, bacterial species which are relevant for food safety. Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), ultrasound–microwave-assisted extraction (UMAE), and conventional extraction technologies (maceration) were applied to generate extracts from <i>A. esculenta</i>, followed by their preliminary chemical composition (total phenolic content, total protein content, total soluble sugars) and antimicrobial activity (with minimum inhibitory concentration determined by broth microdilution methods), examining also the molecular weight distribution (via high performance size exclusion chromatography) and oligosaccharide fraction composition (via high-performance liquid chromatography) of the polysaccharides, as they were the predominant compounds in these extracts, aiming to elucidate structure–function relationships. The chemical composition of the extracts demonstrated that they were high in total soluble sugars, with the highest total sugars being seen from the extract prepared with UAE, having 32.68 mg glucose equivalents/100 mg dried extract. Extracts had antimicrobial activity against <i>E. coli</i> and featured minimum inhibitory concentration (MIC) values of 6.25 mg/mL (in the case of the extract prepared with UAE) and 12.5 mg/mL (in the case of the extracts prepared with MAE, UMAE, and conventional maceration). No antimicrobial activity was seen by any extracts against <i>L. innocua</i>. An analysis of molar mass distribution of <i>A. esculenta</i> extracts showed high heterogeneity, with high-molecular-weight areas possibly indicating the presence of fucoidan. The FTIR spectra also indicated the presence of fucoidan as well as alginate, both of which are commonly found in brown seaweeds. These results indicate the potential of antimicrobials from seaweeds extracted using green technologies.https://www.mdpi.com/1660-3397/23/1/46bioactiveantimicrobial<i>Alaria esculenta</i>polysaccharidegreen chemistrybio-preservative |
| spellingShingle | Ailbhe McGurrin Rahel Suchintita Das Arturo B. Soro Julie Maguire Noelia Flórez Fernández Herminia Dominguez Maria Dolores Torres Brijesh K. Tiwari Marco Garcia-Vaquero Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens Marine Drugs bioactive antimicrobial <i>Alaria esculenta</i> polysaccharide green chemistry bio-preservative |
| title | Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens |
| title_full | Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens |
| title_fullStr | Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens |
| title_full_unstemmed | Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens |
| title_short | Antimicrobial Activities of Polysaccharide-Rich Extracts from the Irish Seaweed <i>Alaria esculenta</i>, Generated Using Green and Conventional Extraction Technologies, Against Foodborne Pathogens |
| title_sort | antimicrobial activities of polysaccharide rich extracts from the irish seaweed i alaria esculenta i generated using green and conventional extraction technologies against foodborne pathogens |
| topic | bioactive antimicrobial <i>Alaria esculenta</i> polysaccharide green chemistry bio-preservative |
| url | https://www.mdpi.com/1660-3397/23/1/46 |
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