By the Major Science and Technology Programs and Unique Topics of Fujian Province: 2020NZ012013; the Fujian Province All-natural Science Foundation of China: 2021J01834; the Fujian Province Organic Science Foundation of China: 2021J01836 the Fujian Province Organic Science Foundation of China: 2019J01701; Startup Study Fund of Jimei University: ZQ2020029; Middle-aged and Young Teachers’ Science and Technologies Project of Fujian Education Division: JAT200281. Institutional Evaluation Board Statement: Not applicable. Informed Consent Statement: Not applicable. Information Availability Statement: Data is contained inside the article. Conflicts of Interest: The authors declare no competing monetary interest.
Academic Editor: Roland Ulber Received: 8 October 2021 Accepted: 29 October 2021 Published: 31 OctoberPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.Copyright: 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access write-up distributed under the terms and circumstances in the Inventive Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ four.0/).Algae is definitely an significant food source consumed by humans considering that ancient occasions. Marine macroalgae, in distinct, are essential food sources inside the coastal regions of East Asia for instance China, Korea, Japan, and Indonesia [1]. The international commercial seaweed market place was calculated at USD 5.9 billion in 2019 and is anticipated to a compound annual development rate of 9.1 [2]. Well being advantages of seaweed food and snack items are gaining spotlight as vegan sources of protein, lipid and carbohydrates, and demand is expected to boost both for consumption and for additional applications. For instance, microalgae polysaccharide extracts are utilized as thickening and gelling agents within the cosmetic and food industries, and also the demand is growing specifically in North America and Europe [3]. Among their lots of makes use of, the portion directly consumed (excluding thickeners and hydrogels utilized in meals and beverage processing) alone have reached 24 million tons per year, accounting for about 40 in the annual seaweed production [4]. Indeed, the idea of seaweed as healthful food is deeply rooted in several people’s minds. While new applications of polysaccharides derived from marine algae are constantly getting found, the raising awareness of this ecofriendly, organic, and environmentally sustainable food supply further promotes its consumption. Macroalgae are also utilised in biorefineries; the carbohydrates are converted to high-value byproducts with metabolic engineering approach [5]. The prospects of algae as green, wholesome meals, as well as a bioresource is becoming actively explored. Macroalgae are classified into green, red, and brown algae [6]. Brown algae is comprised of 20 classes; the class Phaeophyceae alone accounts for over 1800 species and 66Mar. Drugs 2021, 19, 620. https://doi.org/10.3390/mdhttps://www.mdpi.com/journal/marinedrugsMar. Drugs 2021, 19,two ofof the total algae consumption [7]. MCC950 NOD-like Receptor Essentially the most popular species would be the kelps Laminaria (kombu), Undaria (Charybdotoxin Epigenetic Reader Domain wakame), and Macrocystis [8]. The polysaccharides alginate, laminarin, and fucoidan (Figure 1) account for greater than 50 of your total dry weight of brown algae, and may reach up to 70 in some species. Cellulose may be the only crystalline element which has been reported inside the walls from brown algae so far and it only occurs at 1 of algal dry weight [9].Mannitol exists i.
