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<p>This study assessed the nutritional composition, physicochemical properties, and bioactive potential of two edible seaweeds: <i>Ulva lactuca</i> (green) and <i>Gracilaria edulis</i> (red). <i>U. lactuca</i> exhibited a higher carbohydrate content (39.34 ± 1.06%), while <i>G. edulis</i> showed elevated protein (14.83 ± 0.69%) and fiber (10.38 ± 1.04%). Fatty acid analysis revealed that <i>U. lactuca</i> had more saturated and polyunsaturated fatty acids, while <i>G. edulis</i> was richer in palmitic acid. Essential amino acids were higher in <i>U. lactuca</i> (6.991&#xa0;mg/100&#xa0;mg of protein) compared to <i>G. edulis</i> (5.848&#xa0;mg/100&#xa0;mg of protein). <i>G. edulis</i> had higher phenolic and flavonoid content, with a stronger antioxidant correlation (DPPH, <i>r</i> = 0.903) compared to <i>U. lactuca</i> (<i>r</i> = 0.756). Additionally, <i>G. edulis</i> demonstrated superior water-holding and swelling capacities. In vitro cytotoxicity assays performed in healthy human breast epithelial cells (MCF-10&#xa0;A) showed non-cytotoxicity for both seaweeds, with IC<sub>50</sub> values of 1.97&#xa0;mg/mL for <i>G. edulis</i> and 2.11&#xa0;mg/mL for <i>U. lactuca.</i> Bioactive assays for anticancer potential on human breast cancer cells indicated <i>G. edulis</i> had higher anti-cancer (IC<sub>50</sub> = 468&#xa0;mg/mL), anti-diabetic (510&#xa0;mg), anti-inflammatory (361&#xa0;mg), antioxidant (115&#xa0;µg AAE/g), and antimicrobial activities than <i>U. lactuca</i>. These results highlight the nutritional and bioactive potential of both seaweeds, supporting their application in functional foods.</p>

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Unveiling the Nutrient and Bioactive Potential of Gracilaria Edulis and Ulva Lactuca as Remarkable Functional Food Ingredients

  • 期刊论文

  • 发表日期：

    2025年10月29日

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  • Sravani Kalluri,
  • Ganesan Pandi,
  • Balasundari Subbiah,
  • Muralidharan Nagarajan,
  • Chrisolite Bagthasingh,
  • Dhanapal Kandan

摘要

This study assessed the nutritional composition, physicochemical properties, and bioactive potential of two edible seaweeds: Ulva lactuca (green) and Gracilaria edulis (red). U. lactuca exhibited a higher carbohydrate content (39.34 ± 1.06%), while G. edulis showed elevated protein (14.83 ± 0.69%) and fiber (10.38 ± 1.04%). Fatty acid analysis revealed that U. lactuca had more saturated and polyunsaturated fatty acids, while G. edulis was richer in palmitic acid. Essential amino acids were higher in U. lactuca (6.991 mg/100 mg of protein) compared to G. edulis (5.848 mg/100 mg of protein). G. edulis had higher phenolic and flavonoid content, with a stronger antioxidant correlation (DPPH, r = 0.903) compared to U. lactuca (r = 0.756). Additionally, G. edulis demonstrated superior water-holding and swelling capacities. In vitro cytotoxicity assays performed in healthy human breast epithelial cells (MCF-10 A) showed non-cytotoxicity for both seaweeds, with IC50 values of 1.97 mg/mL for G. edulis and 2.11 mg/mL for U. lactuca. Bioactive assays for anticancer potential on human breast cancer cells indicated G. edulis had higher anti-cancer (IC50 = 468 mg/mL), anti-diabetic (510 mg), anti-inflammatory (361 mg), antioxidant (115 µg AAE/g), and antimicrobial activities than U. lactuca. These results highlight the nutritional and bioactive potential of both seaweeds, supporting their application in functional foods.