NDLI: Phytochemical profiles of marine phytoplanktons: an evaluation of their <i>in vitro</i> antioxidant and anti-proliferative activities

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Phytochemical profiles of marine phytoplanktons: an evaluation of their in vitro antioxidant and anti-proliferative activities

Content Provider	Royal Society of Chemistry (RSC)
Author	Xu, Wen-Wen Huang, Jim Jun-Hui Cheung, Peter Chi-Keung Lin, Shao-Ling
Copyright Year	2016
Abstract	Marine microorganisms such as phytoplanktons are a rich resource of bioactive components with antioxidant and anti-proliferative activities that can act as novel functional food ingredients. In this study, the pigment profiles, total mycosporine-like amino acids (MAAs) and total phenolic contents (TPCs) in solvent extracts including 90% acetone and methanol from five marine phytoplanktons including Nitzschia closterium (Bacillariophyta), Isochrysis zhangjiangensis (Haptophyta), Platymonas subcordiformis (Chlorophyta), Porphyridium cruentum (Rhodophyta) and Synechocystis pevalekii (Cyanobacteria) were analyzed. Each phytoplankton from different phyla had its unique compositions of carotenoids and chlorophylls. The 90% acetone extract from I. zhangjiangensis had the highest MAA content (508.30 μg per g DW) while the methanol extract from N. closterium had the highest level of TPCs (6.15 mg GAE per g DW) among all the phytoplanktons investigated. The amounts of total carotenoids in all the 90% acetone extracts from the five phytoplanktons as well as total MAAs in those from within the four microalgae except S. pevalekii were found to be strongly correlated with their antioxidant activities evaluated by the DPPH, TEAC and FRAP assays. Only the level of total carotenoids in the phytoplanktons was correlated with their anti-proliferative activities assessed by the MTT assays using MCF-7 cells. Therefore, individual carotenoid pigments seemed to be mainly responsible for the antioxidant and anti-proliferative (or anticancer) activities found in the solvent extracts of the five phytoplanktons. Hence these phytoplanktons have the potential as novel sources of natural food antioxidants and anticancer agents to be used as active ingredients in functional food products.
Starting Page	5002
Ending Page	5017
Page Count	16
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	12
Journal	Food & Function
DOI	10.1039/c6fo01033d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	DPPH TEAC FRAP MTT Antioxidant Functional food Pigment Solvent Acetone Methanol Nitzschia Diatom Isochrysis Haptophyte Chlorophyta Porphyridium cruentum Red algae Synechocystis Cyanobacteria Phytoplankton Phylum Algae TEAC Corporation Fluorescence recovery after photobleaching MCF-7 Carotenoid
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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