Seaweeds Set to Bring Sea of Change in Food Chain as Important Source of Protein

The seaweed is an important nutritious food item. It is used in the preparation of many dishes. The Japanese consume seven different types of seaweed. Now, the researchers at Teagasc are working toward finding proteins with health benefits in seaweed that can be used as functional foods.

Edible sea weeds were consumed by coastal communities across the world and today seaweed is a habitual diet in many countries especially Asia.

The researchers have demonstrated that the protein rich red seaweeds such as Palmaria Palmata and Porphyra species may potentially be used in the development of low cost, highly nutritive diets that could compete with current protein crop sources such as soya bean.

They stated the example of the one of the form of seaweed Dulse that is found in Ireland, Canada and in the Northern part of Europe. It has a hand-like shape. Its flavor is salty and a bit spicy. It can be chewy. Dulse is used in soups, salads, and stir-fried dishes.  The protein content of Dulse varies from between 9-25 percent depending on the season of collection and harvesting. Valuable amino acids such as leucine, valine and methionine are well represented in Dulse.   

Till now, they have found the highest percentage protein per gram of dried whole seaweed is found in P.Palmata that is collected during the winter season.

Porphyra species, the amino acid profile is similar to those reported for leguminous plants such as peas or beans.

In addition to its use as a protein source, the researchers have found that some of these seaweed proteins may have health benefits beyond those of basic human nutrition.

The researchers found a renin-inhibitory peptide in the seaweed Palmaria Palmata.  This is significant as renin-inhibitory peptides have not been identified from seaweed species before.

These renin inhibitory peptides are currently being assessed in bread products for human consumption. The team is also set to assess the effects of the P.Palmata protein hydrolysates on the technical and sensory attributes of bakery products.

"Currently, analysis of a P. Palmat bread product is underway and the effects of the hydrolysate on the moisture content, ash, crude fat, fibre and protein content have been assessed. The effects of the seaweed protein on the colour and texture profile of the bread are also being carried out," says researcher Dr Maria Hayes at Teagasc Food Research Centre, Ashtown.

"It is also possible that protein isolated from P.Palmata as part of this study could be used for technical purposes in food manufacture, for example in the manufacture of reduced fat products," says Hayes.