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Please use this identifier to cite or link to this item: http://hdl.handle.net/10793/1067

Title: Bioactive agents from marine mussels and their effects on human health
Authors: Grienke, U.
Silke, J.
Tasdemir, D.
Keywords: Mytilus
Perna
Mussel
Mollusc
Bioactivity
Lyprinol®
Antimicrobial peptide
Marine biotoxins
Issue Date: 2014
Publisher: Elsevier
Citation: Grienke, U., Silke, J., & Tasdemir, D. (2014). Bioactive compounds from marine mussels and their effects on human health. Food chemistry, 142, 48-60.
Series/Report no.: Food Chemistry;142, 48-60
Abstract: The consumption of marine mussels as popular seafood has increased steadily over the past decades. Awareness of mussel derived molecules, that promote health, has contributed to extensive research efforts in that field. This review highlights the bioactive potential of mussel components from species of the genus Mytilus (e.g. M. edulis) and Perna (e.g. P. canaliculus). In particular, the bioactivity related to three major chemical classes of mussel primary metabolites, i.e. proteins, lipids, and carbohydrates, is evaluated. Within the group of proteins the focus is mainly on mussel peptides e.g. those obtained by bio-transformation processes, such as fermentation. In addition, mussel lipids, comprising polyunsaturated fatty acids (PUFAs), are discussed as compounds that are well known for prevention and treatment of rheumatoid arthritis (RA). Within the third group of carbohydrates, mussel polysaccharides are investigated. Furthermore, the importance of monitoring the mussel as food material in respect to contaminations with natural toxins produced by microalgae is discussed
Description: NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, Volume 142, 1 January 2014, Pages 48–60, DOI:10.1016/j.foodchem.2013.07.027
URI: http://hdl.handle.net/10793/1067
ISSN: 0308-8146
Appears in Collections:Peer Reviewed Scientific Papers

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