INTRODUCTION:

With 79% of the earth’s surface covered by water, research into the chemistry of marine organisms is relatively unexplored and represents a vast resource for new medicines to combat major diseases such as cancer, AIDS or malaria and their use is extended to the field of excipient too. The marine environment harbors a number of macro and micro organisms that have developed unique metabolic abilities to ensure their survival in diverse and hostile habitats, resulting in the biosynthesis of an array of secondary metabolites with specific activities. Several of these metabolites are high-value commercial products for the pharmaceutical and cosmaceutical industries. The aim of this review is to outline the use of marine drugs in pharmacy, with a special focus on the excipients and related compounds that are successfully used by the pharmaceutical and cosmetic field.¹

FOOD FROM MARINE SOURCE:

A historical perspective from early to recent times introduces the utilization of marine organism for food purposes and follows the emergence and progress of the major preservation methods. The major oppurtunities for increased supplies from marine resources for food have come from the increased aquaculture of marine organisms. The contributions of marine organisms as functional food ingredients are numerous.

Spirulina:

Spirulina is a cyanobacterium (blue-green algae) that can be consumed by humans and other animals. There are two species, Arthrospira platensis and Arthrospira maxima). Spirulina is loaded with nutrients that can have powerful effects on the body and brain. It can produce energy out of sunlight. Spirulina became popular when NASA proposed that it can be grown in space and consumed by astronauts.

Dried spirulina contains about 60% (51–71%) protein. It is a complete protein containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine when compared to the proteins of meat, eggs, and milk. It is, however, superior to typical plant protein, such as that from legumes. Provided in its typical supplement form as a dried powder having 5% water, a 100 gram amount of spirulina supplies 290 Calories and is an excellent source (20% or more of the Daily Value, DV) of numerous nutrients, particularly B vitamins thiamin and riboflavin, 207% and 306% DV, respectively) and dietary minerals, such as iron (219% DV) and manganese (90% DV) (table). Spirulina's lipid content is 8% by weight (table), providing gamma-linolenic acid alpha-linolenic acid, linoleic acid, stearidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid.

Spirulina grows profusely in certain alkaline lakes in Mexico and Africa and has been used as food by local populations since ancient times. It is extensively produced around the world (3000 tons/year) and broadly used in food and feed supplements, due of its high protein content and its excellent nutritive value, such as high γ- linolenic acid level. The high levels of vitamin B12 and iron in spirulina, makes them particularly suitable as nutritional supplements for vegetarian individuals.^2,3

Chlorella vulgaris:

Chlorella is a genus of single-cell green algae belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast.

Chlorella vulgaris is widely commercialized and used, mainly as nutritional supplements for humans and as animal feed additives. It has been used as an alternative medicine in the Far East since ancient times and it is known as a traditional food in the orient. It is widely produced and marketed as a food supplement in many countries, including china, Japan, Europe and the us, despite not possessing grass status. Chlorella is being considered as a potential source of a wide spectrum of nutrients (e.g. Carotenoids, vitamins, minerals) being widely used in the healthy food market as well as for animal feed and aquaculture.^4,5

Cladosiphon okamuranus:

Mozuku (Cladosiphon okamuranus) is brown seaweed that is harvested from natural populations in the more tropical climate of the southern islands of Japan. It prefers reef flats in calm water, although moderate water current is needed to supply sufficient nutrients. Mozuku is a meager form of nutrition in most every regard. The one unique dietary benefit it has is its high vitamin K content, which is helpful for clotting blood to prevent excessive bleeding. This can be beneficial for people who need to recover from blood-thinning medications such as Warfarin. It is incredibly important for people taking blood-thinners to speak with their health care providers before taking additional vitamin K, eating mozuku on a regular basis, or taking mozuku-refined Fucoidan. Fucoidan derived from mozuku has also been shown to provide gastric protection in tests on mice, though this is an effect that has been replicated by many other forms of Fucoidan as well.⁶

Microalgae:

Pyropia columbina:

Pyropia columbina, Southern laver or karengo in the Māori language, is a type of edible seaweed traditionally harvested by South Island Māori. It is closely related to Japanese Nori and Welsh laver.

P. columbina has a high mineral content with medium value of potential mineral accessibility (except for iron), low phytic acid content and good Na/K relationship. Also, P. Columbina has bioactive compounds, which are good electron donors and could act as antioxidant. This fact and the high dietary fibre level make P.columbina a healthy low-fat food.¹²

Ulva linza:

The seaweed Enteromorpha linza has long been used as a food source rich in natural bioactive compounds in various regions of the world. Based on the high antioxidant activities of compounds in SEO, it can be used as a food additive, preservative and dietary supplement to control the deleterious effects of oxidative stress with increased nutritional values. ¹³

Fucoidan:

Fucoidan is a dietary fibre that benefits the body by doing more than just burning fatty lipids like cholesterol and triglycerides – it has a slew of research-driven health benefits as well. If we take an extract of fucoidan (instead of the fruit juice/energy drink source), we also gain the benefits that the seaweed itself provides. Though these benefits can vary depending on the type of seaweed extract that is chosen, most seaweed benefits are very positive – though some species of seaweed and their extracts have some side effects that the consumer should be aware of before choosing a fucoidan product. ^7,8

ANTI OXIDANTS FROM MARINE SOURCES:

Marine organisms are proven to be a potential source of inorganic and organic substances which probably benefits human heaith. Certain edible sea weeds contain significant quantities of lipids, proteins, vitamins, minerals etc which have activity like free radical scavenging and prevention of oxidative damage in living organisms. In the next session the antioxidant activity of some selected marine organisms are explained.

Dunaliella salina:

Dunaliella salina is a type of halophile green micro-algae especially found in sea salt fields. Known for its antioxidant activity because of its ability to create large amount of carotenoids, it is used in cosmetics and dietary supplements.

Dunaliella salina is the main source for the natural β-carotene in the market. β-carotene (like other carotenoids) is a strong antioxidant, scavenging potentially harmful oxy radicals, which are commonly associated with the induction of certain cancers and there is an inverse relation between the consumption of certain carotenoids and the risk of cancer. The demonstrated antioxidant activity of carotenoids is the basis of the protective action of these compounds against oxidative stress in many organisms and situations. Effects of carotenoids on human health are, in general, associated with their antioxidant properties. ^14,15,16

Haematococcus pluvialis:

Haematococcus pluvialis is a freshwater species of Chlorophyta from the family Haematococcaceae. This species is well known for its high content of the strong antioxidant astaxanthin, which is important in aquaculture, and cosmetics.

Haematococcus pluvialis has been identified as the organism which can accumulate the highest level of astaxanthin in nature (1.5-3.0% dry weight). This carotenoid pigment is a potent radical scavenger and singlet oxygen quencher, with increasing amount of evidence suggesting that surpasses the antioxidant benefits of β-carotene, vitamin C and vitamin E.^17,18

Microalgae:

Microphytes or microalgae are microscopic algae, typically found in freshwater and marine systems living in both the water column and sediment. They are unicellular species which exist individually, or in chains or groups. A stronger antioxidant activity exhibited by methanolic micro algal crude extracts (from e.g. Isochrysis galbana, chlorella vulgaris, nannochloropsis oculata, tetraselmis tetrathele, chaetoceros calcitrans) when compared with α-tocopherol, but lower than the synthetic antioxidant BHT. However BHT and BHA synthetic antioxidants, are questionable in terms of their safe use, since they are believed to be carcinogenic and tumorigenic if given in high doses.^19,20,21

Pyropia columbina:

Pyropia columbina has a high mineral content with medium value of potential mineral accessibility (except for iron), low phytic acid content and good Na/K relationship. Also, P.columbina has bioactive compounds, which are good electron donors and could act as antioxidant. ^22,23

Fucoidan:

Fucoidan is a sulfated polysaccharide (MW: average 20,000) found mainly in various species of brown algae and brown seaweed such as mozuku, kombu, bladderwrack,wakame, and hijiki (variant forms of fucoidan have also been found in animal species, including the sea cucumber). Fucoidan is used as an ingredient in some dietary supplementproducts. Fucoidan is beneficial to the human body for a number of reasons. Some benefits – such as the high amount of antioxidants and immune system boosting and modulating powers – are helpful in preventing illnesses before they set in. ^7,8

COLORING AGENTS FROM MARINE SOURCES:

One of the most obvious and arresting characteristic of the marine organisms is their colour. In general, each phylum has its own particular combination of pigments and an individual colour. These natural pigment are able to improve the efficiency of light energy utilization of the marine organisms and protect them against solar radiation and related effects.

Therefore, marine organisms are recognized as an excellent source of natural colorants and nutraceuticals and it is expected they will surpass synthetics as well as other natural sources due to their sustainability of production and renewable nature.

Astaxanthin:

Astaxanthin is a keto-carotenoid. It belongs to a larger class of chemical compounds known asterpenes, which are built from five carbon precursors; isopentenyl diphosphate (or IPP) and dimethylallyl diphosphate (or DMAPP). Astaxanthin is classified as a xanthophyll (originally derived from a word meaning “yellow leaves” since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl (-OH) or ketone (C=O), such as zeaxanthin and canthaxanthin.

Astaxanthin is a red pigment common to several aquatic organisms including microalgae, seagrasses, shrimp, lobsters and fish such as salmon and trout. Crustaceans are unable to synthesize carotenoids de novo and require astaxanthin (or appropriate precursors) in their diet in order to acquire the adequate color for seafood market acceptance . Several natural sources–such as the algae dunaliella salina and spirulina maxima–or synthetic β-carotene, canthaxanthin and astaxanthin have been used for this purpose. Astaxanthin is, in fact, one of the most expensive components of salmon farming, accounting for about 15%of total production costs. Among the several natural sources of astaxanthin applied in aquaculture, the green unicellular freshwater alga haematococcus pluvialis has been explored by biotechnology companies.^24,25,26

Dunaliella salina:

The key to Dunaliella’s high carotenoid content is its saline environment. The higher the salinity, the greater the beta carotene concentration.⁵This organism’s saline requirements also make it easier to grow, because it has few natural competitors in the high-salt environment. Conditions are easily controlled for commercial production. Manipulation of salinity and light conditions, and restriction of nutrients, can stimulate formation of more beta carotene. It is a halo tolerant microalgae, naturally occurring in salted lakes, that is able to accumulate very large amounts of β-carotene, a valuable chemical mainly used as natural food colouring. ^14,15,16

Microalgae:

Microphytes or microalgae are microscopic algae, typically found in freshwater and marine systems living in both the water column and sediment. They are unicellular species which exist individually, or in chains or group. The main carotenoids produced by microalgae are β-carotene from dunaliella salina and astaxanthin from haematococcus pluvialis. Β-carotene serves as an essential nutrient and has high demand in the market as a natural food colouring agent. Haematococcus microalgae can also be used as a natural feed colorant of broiler chickens. One of the most obvious and arresting characteristic of the algae is their colour. In general, each phylum has its own particular combination of pigments and an individual colour. Aside chlorophylls, as the primary photosynthetic pigment, microalgae also form various accessory or secondary pigments, such as phycobiliproteins and a wide range of carotenoids. These natural pigments are able to improve the efficiency of light energy utilization of the algae and protect them against solar radiation and related effects. Their function as antioxidants in the plant shows interesting parallels with their potential role as antioxidants in foods and humans. Therefore, microalgae are recognized as an excellent source of natural colorants and nutraceuticals and it is expected they will surpass synthetics as well as other natural sources due to their sustainability of production and renewable nature. Microalgae can produce a wide range of colored pigments (Figure 1) and therefore they are an interesting source of natural colorants. Unfortunately, the conditions favorable for the (over)production of interesting pigments are usually unfavorable for growth, because the production is a response to stress (e.g. specific nutrient deprivation, excess light, etc.).^19,20,21

Phycocyanin:

Phycocyanin is a pigment-protein complex from the light-harvesting phycobiliprotein family, along with allophycocyanin and phycoerythrin. It is an accessory pigment to chlorophyll. All phycobiliproteins are water-soluble, so they cannot exist within the membrane like carotenoids can. Instead, phycobiliproteins aggregate to form clusters that adhere to the membrane called phycobilisomes. Phycocyanin is a characteristic light blue color, absorbing orange and red light Phycocyanin colorants in general are non-toxic and non-carcinogenic. Uses of phycocyanin in foods include the colouring of fermented milk products, ice creams, chewing gum, soft drinks, alcoholic drinks, desserts, sweet cake decoration, and milk shakes.^{28,29 ,
30}

Spirulina:

Spirulina colour is extracted from a blue-green algae that occurs naturally in freshwater and marine habitats. It has a long history as a food in many countries. It provides a "true blue" colour option for foods and beverages without any green or purple undertones. DDW offers a standard powder form of Spirulina as well as a liquid form with enhanced stability to light.

The FDA now allows this blue natural colour to be used in a wider range of applications, including confectionery, frostings, ice cream/frozen novelties, dessert coatings/toppings, dry beverage mixes, yogurts, and gelatin. spirulina coloring is getting lots of approved uses, the ingredient is not without its limits. Before manufacturers switch from artificial blues to this natural one, a basic understanding of spirulina can be helpful. The primary pigment in spirulina is a protein called phycocyanin. It imparts a cyan, or vibrant blue, color. Manufacturers will most often see spirulina coloring extract in this shade, but that’s not to say that spirulina blue can’t be the foundation for other colors.

“You can mix it with yellow to get green, but you can also mix it with red to get these lavender or violet shades,” says Jeanette O’Brien, vice president of GNT USA Inc. (Tarrytown, NY). “They’re different shades of purple than what you would get from other fruits or vegetables.” ^2,3

FILM FORMING AGENTS FROM MARINE SOURCES

Polysaccharide films are made from starch, alginate, cellulose ethers, chitosan, carageenan, or pectins and impart hardness, crispness, compactness, thickening quality, viscosity, adhesiveness, and gel forming ability to a variety of films. These films because of the makeup of the polymer chains exhibit excellent gas permeability properties, resulting in desirable modified atmospheres that enhance the shelf life of the product without creating anaerobic conditions. Additionally, polysaccharide films and coatings can be used to extend the shelf-life of muscle foods by preventing dehydration, oxidative rancidity, and surface browning, but their hydrophilic nature makes them poor barriers for water vapour.³¹

Agar:

Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. These algae are known as agarophytes and belong to the Rhodophyta (red algae) phylum. Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.

Agar is a hydrophilic colloid consisting of a mixture of agarose and agaropectin that have the ability to form reversible gels simply by cooling a hot aqueous solution. Used extensively in microbiological media to provide firmness, agar exhibits characteristics that make it useful for coating meats. It forms strong gels characterized by melting points far above the initial gelation temperature.. The influence of agar on the structure and the functional properties of emulsified edible films has been recently studied.^32,33

Alginates:

Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.

Alginates are derived from seaweeds and possess good film-forming properties that make them particularly useful in food applications. Alginate has a potential to form biopolymer film or coating component because of its unique colloidal properties, which include thickening, stabilizing, suspending, film forming, gel producing, and emulsion stabilizing. Desirable properties attributed to alginate films, include moisture retention, reduction in shrinkage improved product texture, juiciness, color, and odor of foods. Edible films prepared from alginates form strong films and exhibit poor water resistance because of their hydrophilic nature.^{34, 35}

Carrageenan:

Carrageenans or carrageenins are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. Carrageenan are water-soluble polymers with a linear chain of partially sulphated galactans, which present high potentiality as film-forming material. These sulphated polysaccharides are extracted from the cell walls of various red seaweeds (rhodophyceae). Carrageenan film formation includes a gelation mechanism during moderate drying, leading to a three-dimensional network formed by polysaccharide – double helices and to a solid film after solvent evaporation. Recently, carrageenan films were also found to be less opaque than those made of starch. ^36,37

Chitosan:

Chitosan is a linear polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine(deacetylated unit) and N-acetyl-D-glucosamine (acetylated unit). It is made by treating shrimp and other crustacean shells with the alkali sodium hydroxide.

Chitosan is an edible and biodegradable polymer derived from chitin, the major organic skeletal substance from crustacean shells. This is the second most abundant natural and non-toxic polymer in nature after cellulose. Some desirable properties of chitosan are that it forms films without the addition of additives, exhibits good oxygen and carbon dioxide permeability, as well as excellent mechanical properties and antimicrobial activity against bacteria, yeasts, and molds. However, a major drawback of chitosan is its poor solubility in neutral solutions. The required degree of deacetylation to obtain a soluble product must be 80–85% or higher. Chitosan products are highly viscous, resembling natural gums. Chitosan can form transparent films to enhance the quality and extend the storage life of food products. Pure chitosan films are generally cohesive, compact and the film surface has a smooth contour without pores or cracks.³⁷

STABILISERS FROM MARINE SOURCES:

Marine organisms are nowadays widely used in the pharmaceutical industry for their specific activities like stabilising action on pharmaceutical products as well as food. These are proven to be the best option for stabilising effects as these are cheap and more effective.

Alginate:

Alginates act as stabilizers in ice cream; addition of alginate reduces the formation of ice crystals during freezing, giving a smooth product. This is especially important when ice cream softens between the supermarket and the home freezer; without alginate or similar stabilizer the refrozen ice cream develops large ice crystals, giving it an undesirable crunchy mouth feel. Alginate also reduces the rate at which the ice cream will melt. Beer drinkers prefer some foam on the top of a newly-poured glass, and a poor foam leads to a subjective judgement that the beer is poor quality. Addition of a very low concentration of propylene glycol alginate will provide a stable, longer lasting beer foam. A variety of agents are used in the clarification of wine and removal of unwanted colouring - wine fining - but in more difficult cases it has been found that the addition of sodium alginate can be effective.

Carageenan:

Carrageenans or carrageenins are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. c. There are three main varieties of carrageenan, which differ in their degree of sulphation. Kappa-carrageenan has one sulphate group per disaccharide. Iota-carrageenan has two sulphates per disaccharide. Lambda carrageenan has three sulphates per disaccharide.

As a stabilizer of ice cream replacing starch and carrageenan, sodium alginate can avoid of ice crystal and make the product tasty. It also applies to the mixed drinks, such as ice lolly, iced fruit juice and iced milk, etc. When adding some into dairy products like refined cheese, canned cream and dry cheese, the final product will not stick to the package. Moreover, sodium alginate can keep the product fine and avoid of splitting open if it is used as a cover of mild food.^36,37

GELLING AGENTS FROM MARINE SOURCES:

Polysaccharides are widely used in the food industry primarily as gelling and/or thickening agents. Many commercially used polysaccharides like agar, alginates and carageenan are extracted from microalgae.

Agar:

Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics. The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera gelidium and gracilaria. For commercial purposes, it is derived primarily from gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.

This natural additive is prepared from several species of red algae. It is a vegetable gelatin, one with high gelling properties, and used by vegetarians because true gelatin is made from calf’s feet. Agar forms a gel at 88° f and does not melt below 136°f. It is unflavored and is rich in iodine and trace minerals. Agar’s setting properties are stronger than unflavored gelatin and will set at room temperature after an hour. It is a high protein food and should be refrigerated for storage. Agar’s gelling ability is affected by high acidity. More acidic foods like strawberries and citrus may require a higher agar to liquid ratio. Some foods will prevent gelling. Fresh kiwi is too acidic and pineapple, fresh figs, paw paws, papaya, mango and peaches contain enzymes, which break down the gelling ability of the agar. Cooked fruit seems to lose this effect. Chocolate and spinach also prohibit gelling.^32,33

Carrageenan:

Carrageenans or carrageenins are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenan, a gelatinous hydrocolloid extracted from the cell wall of marine algae chondrus crispus, acts as a gelling substitute for agar in bacteriological media, especially the k salt of carrageenan. Carrageenans come in various molecular forms. Carrageenans are made up of repeating units of d-galactose residues. The connecting link between two d-galactose consists of alternate alpha(1→3) and beta(1→4) linkages. Both, kappa- and iota-carrageenan chains can adopt ordered conformations, which leads to the formation of crystalline fibers composed of aggregates of double-stranded helices. Pseudoalteromonas carrageenovora produce enzymes for the hydrolysis of iota, kappa and lambda carrageenan by the breakage of β-1,4-linkage. Ι-carrageenan specific extracellular carrageenase is produced by alteromonas fortis. Z. Galactanivorans, a flavobacteria isolated from the red alga delesseria sanguinea in roscoff secretes one κ-carrageenase and one ι-carrageenase. All the known carrageenases specifically cleave the β-(1→4) linkage of their respective substrates. A combination of kappa-carrageenan and gelatin has also been found to support the co-immobilization of aerobic and anaerobic bacteria.^34,35

Alginate:

The thickening property of alginate is useful in sauces and in syrups and toppings for ice cream. By thickening pie fillings with alginate, softening of the pastry by liquid from the filling is reduced. Addition of alginate can make icings non-sticky and allow the baked goods to be covered with plastic wrap. Water-in-oil emulsions such as mayonnaise and salad dressings are less likely to separate into their original oil and water phases if thickened with alginate. Sodium alginate is not useful when the emulsion is acidic, because insoluble alginic acid forms; for these applications propylene glycol alginate (PGA) is used since this is stable in mild acid conditions. Alginate improves the texture, body and sheen of yoghurt, but PGA is also used in the stabilization of milk proteins under acidic conditions, as found in some yoghurts. Some fruit drinks have fruit pulp added and it is preferable to keep this in suspension; addition of sodium alginate, or PGA in acidic conditions, can prevent sedimentation of the pulp. In chocolate milk, the cocoa can be kept in suspension by an alginate/phosphate mixture, although in this application it faces strong competition from carrageenan. Small amounts of alginate can thicken and stabilize whipped cream.^34,35

COSMACEUTICALS FROM MARINE SOURCE:

Gorgonians:

Gorgonians are also known as sea whips and sea fans and are similar to the sea pen, a soft coral. Gorgonians are closely related tocoral. Individual tiny polyps form colonies that are normally erect, flattened, branching, and reminiscent of a fan. Others may be whiplike, bushy, or even encrusting. Gorgonians are used in antiwrinkle cream.³⁸

Corals and mollusks:

Corals are marine invertebrates in the class Anthozoa of phylum Cnidaria. They typically live in compact colonies of many identical individualpolyps. The group includes the important reef builders that inhabit tropical oceans and secrete calcium carbonate to form a hard skeleton.³⁹

The molluscs or mollusks compose the large phylum of invertebrate animals known as the Mollusca. Around 85,000extant species of molluscs are recognized. Molluscs are the largest marine phylum, comprising about 23% of all the named marine organisms. Numerous molluscs also live in freshwater and terrestrial habitats. Corals and molluscs are used in neutraceutical preparations.³⁹

Alginates:

In the past dental impression material mainly used by the mixture of rubber and plaster. Recently it has been replaced by Sodium Alginate material. Theses material operates easily and the marks of printing accurately. Sodium Alginate material and Coagulant packed seperately. When using, mix them with water, them a few minitutes after a coagulum will come into being. ^36,37

Producers of marine Products

Marine organisms

Producers

Chlorella vulgaris

Blue Biotech (Germany)

Earthrise (US) / Dainippon (Japan)

Roquette Kloetze (Germany)

Fucoidan

Rizhao Jiejing Ocean Biotechnology

Development Co., LTD, China

AlgaNovo International Co., Ltd, China

Yigeda Bio-Technology Co., Ltd, China

Dunaliella salina

EID Parry (India)

Cognis Australia/BASF (Australia/

DE)

Betatene/BASF (DE)

Natural Beta Technologies

(Australia)

Tianjin Lantai Laboratory, China

Nature Beta Technologies (Israel) /

Nikken Sohonsa (Japan)

Aqua Carotene Ltd (Australia)

Pro Algen (India) Biotech

Shaanxi Sciphar Biotechnology Co.

DSM

Blue Biotech (Germany)

Astaxanthin

Cyanotech (US, Hawaii)

EID Parry (India)

Mera Pharma (US/Hawaii)

BioReal (Sweden)

US Nutra (US) / Parry

Nutraceuticals (India)

AlgaTech (Israel)

Phycocyanin

Blue Biotech (Germany)

SandaKing (Japan)

DIC Lifetec (Japan)

Spirulina

Cyanotech (US, Hawaii)

Earthrise (US, California) /

Dainippon (Japan)

EID Parry (India) / USA Nutra

Blue Biotech (Germany)

Inner Mongolia Biomedical Eng,

(Mongolia)

Panmol (Australia)

Spirulina Mexicana (Mexico)

Siam Alga Co (Thailand)

Nippon Spirulina (Japan)

Koor Foods Co (Israel)

Nan Pao Resins Chemicals (China)

Hainan Simai Pharmacy (China)

Myanmar Spirulina (Myanmar)

Blue Continent (NA)

Agar

Fujian Quanzhou Farshine Ocean Biotech Co., Ltd., China

PT.Surya INDOALGAS, indonasia

Khoo Cheng Sim & Sons, Penang Malaysia

South Fujian Agar Co.,Ltd.,China

Henan Boom Gelatin Co., Ltd, China

Fine Agar Agar Co., Ltd, South Korea

Carrageenan

Marcel Carrageenan , Philippine

Zamboanga Carrageenan , Philippine

Multicipta Infodevindo, Jakarta

PT Sumber Alam Lestari Indonesia

Chitosan

Advance Inorganics

Tilak Bazar, Delhi

Meck Pharmaceuticals & Chemicals Pvt. Ltd.

Ellis Bridge, Ahmedabad

I-chess Chemicals Private Limited

Bandra West, Mumba

Karandikars Cashell Private Limited

Navi Mumba

CONCLUSION:

Marine bioactives appear to fit the criteria for development as functional food ingredients, pharmaceutical excepints and neutraceuticals. Firstly, they are widely available, with a guaranteed supply. Secondly, marine bioactives are naturally occurring compounds, and their isolation/extraction is relatively cost effective. Lastly, and probably most importantly, they are functional—their biological activities affect the pathogenesis of several diseases. Consequently, ongoing efforts should be made into the research and development of marine functional foods with prospect that, in the future, their consumption could lead to a reduction in the prevalence and severity of chronic diseases. ⁴⁰

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Received on 30.06.2017 Modified on 18.07.2017

Research J. Pharm. and Tech 2017; 10(12): 4429-4438.

DOI: 10.5958/0974-360X.2017.00816.2

Marine Organism	Type	Use
Chlorella vulgaris	Green algae	Food
Cladosiphon okamuranus	Cladosiphon	Food
Fucoidan	Brown sea weed	Food, antioxidant
Microalgae	Cyanobacteria	Food,antioxidant, coloring agent, gelling agent
Pyropia columbina	Sea weed	Food,antioxidant
Dunaliella salina	Green micro algae	Antioxidant,Coloring Agent
Haematococcus pluvialis	Fresh water chlorophyta	Antioxidant, coloring agent
Astaxanthin	Haemattococcus algae	Coloring Agent
Phycocyanin	Blue green algae	Coloring Agent
Spirulina	Blue green algae	Coloring Agent
Agar	Blue green algae	Film forming agents,stabiliser, gelling agent
Alginates	Polysaccharide	Film forming agents stabiliser, gelling agent, dental impression material
Carrageena	Red sea weed	Film forming agents, stabiliser, gelling agent
Chitosan	Crustacean	Film forming agents, stabiliser, gelling agent
Gorgonians	Corals	Cosmaceutical
Mollusks and corals	Corals	Cosmaceutical
Ulva linza	Green algae	Food, antioxidant