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Seaweed Protein Hydrolyzates: A Valuable Source of Short- and Medium-Chain Peptides with Multifunctional Properties

Summary

Scientists found that an invasive seaweed species can be converted into health-promoting peptides (small protein fragments) that may help control blood pressure and blood sugar levels. The study identified hundreds of these peptides and tested their effectiveness against enzymes involved in hypertension and diabetes. The peptides showed promise as natural ingredients for functional foods designed to prevent metabolic diseases while also addressing the environmental problem of harmful seaweed blooms.

Background

Invasive red algae species cause ecological problems through uncontrolled blooms in coastal waters. Recent advances in nutraceutical research have focused on bioactive peptides from marine sources as potential therapeutic agents. This study investigates the valorization of invasive seaweed biomass as a sustainable source of bioactive peptides.

Objective

To investigate the invasive red alga Gracilaria as a potential source of bioactive peptides with antihypertensive and antidiabetic properties. The study aimed to identify and characterize short- and medium-chain peptides and evaluate their biological activities and bioavailability.

Results

362 short-chain and 97 medium-chain peptides were identified. Short-chain peptides showed superior antioxidant activity (TEAC 60.8% and FRAP 4638.7%) and ACE inhibition (19.53% at 2.07 mg/mL). Medium-chain peptides exhibited superior DPP-IV inhibition. Trans-epithelial transport confirmed bioavailability with 40 short and 65 medium peptides crossing the intestinal barrier.

Conclusion

Gracilaria protein hydrolyzates represent a valuable multifunctional ingredient for functional foods and nutraceuticals with antioxidant, antihypertensive, and antidiabetic properties. The findings support the sustainable valorization of invasive seaweed biomass for metabolic disease prevention and circular bioeconomy strategies.
  • Published in:Journal of Agricultural and Food Chemistry,
  • Study Type:Experimental Research,
  • Source: PMID: 40673478, DOI: 10.1021/acs.jafc.5c03547
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