antioxidant and antimicrobial characteristics of red and brown algae ...

4 th Conference on Recent Technologies in Agriculture, 2009 ………………………………………………………(85) ANTIOXIDANT AND ANTIMICROBIAL CHARACTERISTICS OF REDAND BROWN ALGAE EXTRACTSByM. M. Abd El Mageid, N. A. Salama, M. A. M. Saleh* and H. M. Abo Taleb*Department of Food Science, Faculty of Agriculture, Cairo University, and*Food Technology Research Institute Agricultural Research Center, Giza, EgyptABSTRACTRed algae (Asparagopsis taxiformis) and brown algae (Sargassum vulgare) are belonging to theseaweeds. Both algae are traditionally consumed in the Eastern Countries as a part of daily diet. Humanconsumption of red algae represents 33%, while brown algae represents 66.5% mainly in Japan, Chinaand Korea. However, the demand for seaweed as food has now also extended to North America, SouthAmerica and Europe. The seaweeds are known also to contain bioactive products that displayantimicrobial and antioxidant properties. In this study, different solvents; hexane, chloroform, ethanol andmethanol separately have been used to obtain extracts from both algae under investigation. All theextracts were evaluated for antimicrobial activity by disc diffusion method. Best results were shown byhexane extracts of both algae against gram-negative and positive bacterial strains such as Escherichiacoli, Pseudomonas aeruginosa, Escherichia coli O157:H7, Bacillus cereus, Staphylococcus aureus andSalmonella typhimurium. Water extract was prepared from the two algae and the phenolic contents andtheir antioxidant properties were studied. The phenolic compounds were found to be 9 and 13 mgcatechin equivalent/g dry sample for A. taxiformis and S. vulgare respectively. Biological evaluation wasalso carried out by using male rats, (185-195g) to examine the antioxidant activity of the water extracts byusing stomach tube. Nine groups of rats each containing 6 rats, were fed with different tested diets for 10weeks. G1 fed with basal diet, G2 fed with high fat diet containing 1% cholesterol. G3, G4 and G5 fedwith (high fat diet) HFD+chol, and water extract from Asparagopsis daily containing 1, 1.5, 2 mgpolyphenol/200g rat/day respectively. G6, G7 and, G8 fed with HFD+chol and water extraction fromSargassum containing 1, 1.5, 2 mg polyphenol/200g rat/day respectively. G9 fed with HFD+chol and hada BHT 4mg/200 g/day. Serum cholesterol for G6, G7 and G8 had the lowest concentration of the totalcholesterol. LDL concentration in rat serum reflects the effectiveness of water extract from Sargassum asantioxidant specially G8 which lowered LDL. The natural antioxidant polyphenols from both algaeexhibited positive action for reducing the activity of AST or ALT. Meanwhile, synthetic antioxidantshowed negative action for these enzymes.Key words: red algae, brown algae, antimicrobial activity , gram negative and positive strains, biologicalevaluation.1. INTRODUCTIONSeaweeds are marine plants, divided into threecategories based on their colors, such as red(4,500 species), green (900 species) and brown(1,000 species). Seaweeds have been used for along time as food, fertilizer and for medicinalpurposes. It has been reported that seaweedscontain high levels of minerals, vitamins, essentialamino acids, indigestible carbohydrates anddietary fiber (Jiménez-Escrig and Goni, 1999).Algae are photosynthetic organisms, whichpossess reproductive simple structures. Theseorganisms constitute a total of 25-30,000 species,with a great diversity of forms and sizes, and thatcan exist from unicellular microscopic organisms(microalgae) to multicellular of great size(macroalgae). Algae can be a very interestingnatural source of new compounds with biologicalactivity that could be used as functionalingredients. Some important algae aspects, such asnatural character, easy cultivation, their rapidgrowing (for many of the species) and thepossibility of controlling the production of somebioactive compounds by manipulating thecultivation conditions. In this way, algae can beconsidered as genuine natural Reactors being(Plaza , et al., 2008).Sargassum vulgare belongs to the group ofbrown algae that have been traditionallyconsumed in the East countries. The differentspecies present good nutritional values as sourcesof proteins, carbohydrates, minerals and vitamins(Plaza, et al., 2008). Moreover, Marinho-Soriano,et al., (2006) mentioned that the majorcomponents of Sargassum vulgare werecarbohydrates (67.80%) the percentage of lipids in818

Antioxidant and antimicrobial characteristics ……………………….……………………………………………………….left for 15 min at room temperature then the tubeswere centrifuged for 10 min at 3000 rpm and theclean supernatant serum was kept frozen at -20 ºCuntil analysis. The levels of serum cholesterol,low- and high- density lipoproteins, total lipidsand triglycerides were determined according to themethod outlined by Richmond (1973) and Allainet al. (1974); Wieland and Seidel (1983); Bursteinet al. (1970) and Lopez –Virella et al.(1977);Zollner and Kirsch (1962) and Fassati andPrencipe (1982), respectively. ALT and AST weremeasured according to methods described byReitman and Farnkel (1957). Urea and uric acidwere determined according to the methodsdescribed by Fawcett and Soctt (1960) andBarham and Trinder (1972) respectively.The antimicrobial activity of algae extractPreparation of algae extractThe algae powder was submitted to lipidsolubleextraction with individual numeroussolvents, i. e. methanol, ethanol, chloroform andhexane 1:15(w: v) using a Soxhlet extractor at 55-60 ºC. All samples were refluxed for 24 h untilsaturation and the respective extracts were dried inan oven at 50 ºC and subsequently, the residualextracts were suspended in the respective solventsto a final concentration of 1mg/20µl.All microorganisms were grown on nutrientbroth, incubated at 37ºC for 24 h and plated, usinga sterile swab, onto Petri dishes containingMueller Hinton agar. At the same time, sterilediscs, of 5 mm diameter, were embedded with 20µl of the algae extracts (as the tested group) orwith the different solvent (as the control group)and added to the cultured dishes. The toxicity ofthe algae extracts against microorganism wasdetermined after incubated the dishes on 37 ºC for24 h by measuring the diameter of the hole aroundthe disc. All experiments were performed at leastin duplicate.3. RESULT AND DISCUSSIONTotal phenolic contentThe phenolic compounds are one of the mosteffective antioxidants in brown algae (Nagai andYukimoto, 2003). Table (1) show the phenolliccompounds as mg /g dry sample in the waterextraction of both tested algae A.taxiformis and S.vulgare. It was 9 mg /g in the water extraction ofred algae (A. taxiformis) and 13 mg /g in the waterextraction of brown algae (S. vulgare). This resultis in agreement with those obtained by (Zahra etal., 2007).Table (1): total phenol and antioxidant activity of red and brown algaeMaterialsTotal phenolsmg/g dry sampleRadical scavengingactivities( RSA ) %A.taxiformis (red algae ) 9 57 %S. vulgare(brown algae) 13 61 %BHT ---- 69 %Antioxidant activity assay (DPPH radicalscavenging activity)Result in Table (1) show also the radicalscavenging activities (RSA) for the water extractof the two tested algae (A.taxiformis andS. vulgare). The RSA% of brown algae (S.vulgare) recorded 61% that is higer than that theRSA% of red algae (A.taxiformis) that was foundto be only 57% of DPPH. This could be attributedto the amount of total phenolic compound of thebrown algae that those found into the red algae.These results are in agreement with found byKuda et al., (2005). Result show also that the BHTrecorded the highest value of RSA% (69%,)however, BHT considered as synthetic antioxidantthat has adverse effects on human health. Phenolcompound of A .taxiformis red algae and S.vulgare brown algae.Table (2) shows the phenol compound of bothof tested algae. Phenols were determinedquantitatively as µg /g. Both tested algae showedalmost the same concentration of phenols. Themajor identified phenol compounds were found tobe Protocatechuic, Dihydroxytyrosol andChlorogenic acid. This result is in agreement withthese reported by Onofrejova et al. (2009).821

4 th Conference on Recent Technologies in Agriculture, 2009 ………………………………………………………Table (2): Phenol compounds of red and brown algaeCompound A .taxiformis S. vulgareCinnamic acid 0.24 0.36Caffic acid 0.08 0.14Dihydroxybenzoic 0.652 0.735Vanillic acid 0.124 0.241Protocatechuic 0.724 0.824Catechin 0.102 0.115Quercetin 0.285 0.221Chlorogenic acid 0.357 0.392Hydroxytyrosol 0.584 0.638Effect of water algae extract and BHT on totalcholesterol, HDL, LDL, Triglycerides, and totallipids in serum rats.Table (3) shows the effect of different wateralgae extracts from (A. taxiformis and S. vulgare)as well as the BHT (200ppm) on the totalcholesterol, LDL, HDL, triglyceride and totallipids of tested rats after 10 weeks of theexperiment. The results show that the totalcholesterol of different tested groups of rats hassignificant difference. G1 recorded the lowestvalue (60.27) meanwhile, the highest value wasfound in the tested rat group (G2) fed on a high fatdiet around the tested period, it was 138. Amongthe groups of rats orally administrated of red algaeextract at 1, 1.5 and 2 mg polyphenol and alsothese for the brown algae water extract. Result inTable (3) show that the rats administrated withbrown algae water extract had lower value of totalcholesterol than those administrated with red algaewater extract and this could be attributed to theeffect of RSA % of brown algae water extract.Concerning the effect of algae water extract aswell as BHT on LDL concentration in serum rats.Data show the significance difference among thetested groups of rats. Currently, G2 recorded thehighest value of LDL (88.05) while theadministration of algae water extract reduced theconcentration of LDL in serum and the best resultwas with group G8 (48.45) which fed on high fatdiet and 2mg brown algae polyphenols.Table (3): Effect of different algal water extracts on the concentration of serum total cholesterol,HDL, LDL cholesterol, triglyceride and total lipids in hypercholesterolemic ratsGroupTotal cholesterol(mg/dl)LDL(mg/dl)HDL(mg/dl)Triglyceride(mg/dl)Total lipids(mg/dl)G1 60.27 g ± 2.72 24.13 g ± 3.93 24.12 c ± 0.38 60.07 h ± 6.80 343.00 f ± 16.99G2 138.00 a ± 6.78 88.05 a ± 7.54 9.98 g ± 0.26 199.83 a ± 10.71 674.20 a ± 37.95G3 129.46 b ± 3.45 78.02 b ± 3.10 19.63 e ± 0.30 158.99 b ± 9.25 560.80 b ± 65.22G4 126.87 b ± 3.58 77.97 b ± 3.20 22.77 d ± 0.34 135.56 c ± 4.79 347.00 d ± 35.06G5 114.57 c ± 5.24 66.34 c ± 6.41 24.87 b ± 0.35 116.79 d ± 6.97 366.00 ef ± 10.84G6 104.10 d ± 3.51 63.95 c ± 4.03 18.94 f ± 0.16 106.02 e ± 7.53 497.00 c ± 21.39G7 99.40 d ± 2.28 56.11 d ± 1.96 24.16 c ± 0.41 95.67 f ± 4.75 410.80 df ± 50.70G8 92.84 e ± 2.19 48.45 e ± 3.07 25.71 a ± 0.78 84.36 g ± 8.38 387.40 def ± 27.36G9 75.88 f ± 4.69 35.47 f ± 4.43 23.89 c ± 0.63 82.59 g ± 2.71 285.00 g ± 18.71G1= Basel diet, G2 = High fat diet, G3 = High fat diet + 1mg red algae polyphenols,G4 = High fat diet 1.5 mg red algae polyphenols,G5 = High fat diet + 2 mg red algae polyphenols,G6 = High fat diet + 1mg brown algae polyphenols,G7 = High fat diet +1.5mg brown algae polyphenols,G8 = High fat diet + 2mg brown algae polyphenols,G9 = High fat diet +BHT*Means of each value, within the same column, followed by the same latter is not significantly different at 0.05level.*Each value is followed by its ± standard deviation822

Antioxidant and antimicrobial characteristics ……………………….……………………………………………………….Moreover, G5 (High fat diet + 2 mg redalgae polyphenols) shows also a good result forLDL concentration (66.34) but it with nosignificant difference with those of brown algalwater extract. In this connection, HDLconcentration of G2 was the lowest value (9.98)while the administration of algal water extractenhance the value of HDL in groups G5and G8(24.87and 25.71successively). Total lipids andtriglycerides were in significant difference amongall the tested groups of rats. Both of the groupshad subjected to reduce total lipids amount as aresult of administrated the rats with algal waterextract as polyphenol. These results are inagreement with those reported by Herrero et al.,(2006).Effect of water algae extraction and BHT oraladministration on liver functions (ALT, AST)Results of liver functions for different testedrat groups were shown in Table (4). The rats fedwith high fat diet (G2) exhibited an elevation inserum ALT and AST compared to rat groups fedon the basal diet (G1).This means that there weredecrements in the activities of liver enzymes.Concerning the effect of the algal water extractcontaining polyphenols the activities of serumAST and ALT were reduced.Table (4): Effect of water algae extracs and BHT oral administration on activity of serum AST*andALT* in hypercholesterolemic ratsGroupsALT ( GPT )AST ( GOT )(U/L)(U/L)G1 17.66 a ± 0.84 43.57 f ± 0.32G2 26.55 b ± 0.88 61.00 b ± 0.34G3 21.37 d ± 0.70 52.27 c ± 4.04G4 17.86 f ± 0.66 52.24 c ± 0.34G5 17.55 f ± 0.60 47.16 de ± 0.41G6 23.79 c ± 0.90 48.51 d ± 0.46G7 20.48 d ± 0.73 45.77 e ± 0.51G8 19.45 e ± 0.58 42.26 f ± 0.48G9 34.83 a ± 0.46 76.02 a ± 0.56G1= Basel diet, G2 = High fat diet, G3 = High fat diet + 1mg red algae polyphenols,G4 = High fat diet 1.5 mg red algae polyphenols,G5 = High fat diet + 2 mg red algae polyphenols,G6 = High fat diet + 1mg brown algae polyphenols, G7 = High fat diet +1.5mg brown algae polyphenols,G8 = High fat diet + 2mg brown algae polyphenols, G9 = High fat diet +BHT*Means of each value, within the same column, followed by the same latter is not significantly different at 0.05level.*Each value is followed by its ± standard deviation.On the other hand, data presented in Table (4)showed that rats fed on high fat diet with BHT asa synthetic antioxidant recorded higher values.Such findings were coincided with that found byFarag et al. (2004).Effect of water algae extracts and BHTadministration on concentration of serum Ureaand uric acid in hypercholesterolemic ratsData presented in Table (5) showed an increasein the urea and uric acid levels in group (G2)whose on the high fat diet. The level of such itemsis very closed to that found in (G9) which fed onhigh fat diet plus BHT. The administration of thewater algae extracts resulted in a detectabledownward in such items (urea and uric acid).Those results are in agreement with these foundby Herrero et al. (2006).823

4 th Conference on Recent Technologies in Agriculture, 2009 ………………………………………………………Table (5): Effect of water algae extracts and BHT administration on concentration of serum Ureaand uric acid in hypercholesterolemic rats.GroupsUreaUric acid(mg/dl)(mg/dl)G1 24.71 g ± 0.45 2.77 d ± 0.05G2 44.34 a ± 0.70 4.73 a ± 0.40G3 39.24 b ± 0.77 4.30 b ± 0.13G4 35.45 d ± 0.80 3.23 bc ± 0.05G5 32.07 e ± 0.90 3.32 b ± 0.06G6 36.30 c ± 0.57 3.20 bc ± 0.17G7 32.41 e ± 0.42 3.07 c ± 0.13G8 28.99 f ± 0.25 2.82 d ± 0.05G9 44.17 a ± 0.33 3.43 b ± 0.01G1= Basel diet, G2 = High fat diet, G3 = High fat diet + 1mg red algae polyphenols,G4 = High fat diet 1.5 mg red algae polyphenols, G5 = High fat diet + 2 mg red algae olyphenols,G6 = High fat diet + 1mg brown algae polyphenols, G7 = High fat diet +1.5mg brown algae olyphenols,G8 = High fat diet + 2mg brown algae polyphenols, G9 = High fat diet +BHT*Means of each value, within the same column, followed by the same latter is not significantly different at0.05level.*Each value is followed by its ± standard deviation..Antimicrobial activity of algae extractsThe antimicrobial activity of different solventalgae extracts was determined by disc diffusionmethod, result are shown in Table (6). It wasillustrated that all different solvent extractsinhibited all the tested Gram positive and Gramnegative bacteria at different levels of inhibitionzone. The gram positive bacteria (Staphylococcusaureus ATCC 25923) inhibited nearly completely(

Antioxidant and antimicrobial characteristics …………………………………………………………….

Antioxidant and antimicrobial characteristics …………………………………………………………….4. REFERENCESAllain C. C., Poon L. S., Chan C. S., RhichmondW. and Fu P. C. (1974). Enzymaticdetermination of total serum cholesterol.Clin Chem., 20(4): 470-475.Barham D. and Trinder P. (1972). An improvedcolor reagent for the determination of bloodglucose by the oxidase system. Analyst,97(151):142-145.Borowitzka M.A. and Borowitzka L.J. (1992).Vitamins and fine chemicals from microalgae. In: Microalgal Biotechnology.Cambridge University Press. Great Britain p179Burstein M., Scholnick H.R. and Morfin R.(1970). Rapid method for the isolation oflipoproteins from human serum byprecipitation with polyanions. J Lipid Res.,11(6): 583-595.Conner D. E. and Beauchat L. R. (1984). Effectof essential oils from plants on growth offood spoilage yeasts. J. Food Sci., 49:429-432.Difico- Manual (1977). Dehydrated Culture Mediaand Reagent Microbiological and ClinicalLaboratory Procedures. 9 th Ed. Pp.582-585.Pub. Difco- Lab., Detroit, Michigan, USA.Farag, R. S., Mahomud Ebtsam A., BasunyAmany M.M. and Ali Rehab F.M.(2004)Influence of crude olive leaves juice on ratliver and kidney function. Egypt. J Agric.Res., 82(3):237-254.Fassati P. and Prencipe L. (1982). Serumtriglycerides determined colormrtricallywith an enzyme that produces hydrogenperoxide. Clin. Chem., 28(10): 2077-2080.Fawcett J.K. and Soctt J.E. (1960). A rapid andprecise method for the determination ofurea. J. Clin Pathol., 13: 156-159.Gonzalez del Val A., Platas G., Basilio A. and etal. (2001). Screening of antimicrobialactivities in red, green and brownmacroalgae from Gran Canaria (CanaryIslands, Spain). Int. Microbiol. 4: 35-40.Halliwell B., Gutteridge J.M.C. Free Radicals inBiology and Medicine. Oxford: ClarendonPress; (1986).Herreo M., Cifuentes A. and Ibanez E. (2006).Sub- and supercritical fluid extraction offunctional ingredients from different naturalsources: Plants, food-by-products, algae andmicroalgae. Food Chemistry 98 (2006).136–148Hornsey I .S. and Hide D.(1985).The production of antimicrobialcompounds by British marine algae.IVvariation of antimicrobial activity with algalgeneration. Br. phycol .J.20:21-25.Jimenez-Escrig Antonio and Goni IsabelCambrodón. (1999). A., Evaluaciónnutricional y efectos fisiológicos demacroalgas marinas comestibles. ArchivosLatinoamericanos de Nutrición, 49: 114–120 Goñi.Kuda T., Tsunekawaa M., Goto H. and Araki Y.(2005). Antioxidant properties of fouredible algae harvested in the NotoPeninsula, Japan. Journal of FoodComposition and Analysis, 18, 625–633.Lopez-Virella M.F., Stone P., Ellis S. and ColwellJ.A. (1977). Cholesterol determination inhigh-density lipoproteins separated by threedifferent methods. Clin Chem. 23(5):882-884.Marinho-Soriano E., Fonseca P. C., Carneiro M.A. A. and Moreira W. S. C. (2006).Seasonal variation in the chemicalcomposition of two tropical seaweeds.Bioresource Technology, 97(18), 2402-2406.Mcdermid K.J. and Stuercke B. (2003).Nutritional composition of edible Hawaiianseaweeds. Journal of Applied phycology,15:513-524.Nagai T. and Yukimoto T. (2003). Preparationand functional properties of beverages madefrom sea algae. Food Chemistry 81, 327–332.Nagayama K., Iwamura Y., Shibata T., HirayamaI. and Nakamura T.(2002). Bactericidalactivity hlorotannins from the brown algaEcklonia kurome. Journal of AntimicrobialChemotheraphy, 50, 889–893.Onofrejová l., Vasícková J., Klejdus B., StratilP., Misurcová L., Krácmar S., Kopecky J.and Vacek J.(2009). Bioactive phenols inalgae: The application of pressurized-liquidand solid-phase extraction techniques.Journal of Pharmaceutical and BiomedicalAnalysis. ARTICLE IN PRESSPatra J. K., Rath S. K., JENA K., Rathod V. K.and Thatoi H. (2008). Evaluation ofAntioxidant and Antimicrobial Activity ofSeaweed (Sargassum sp.) Extract: A Studyon Inhibition of Glutathione-S-TransferaseActivity. Turk J Biol 32 (2008) 119-125Plaza M., Cifuentes A. and Ibanez E. (2008). Inthe search of new functional foodingredients from algae. Trends in FoodScience & Technology 19 (2008) 31-39.Reitman S. and Frankel S. (1957). Acolormetricmethod for the determination of serum

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4 th Conference on Recent Technologies in Agriculture, 2009 ………………………………………………………الخصائص المضادة للأكسدة و المضادة للميكروبات من مستخلصات الطحالب الحمراء و البنيةمني محمد عبد المجيد ، نادية عبد الرحمن سلامة ، محمود عبداالله صالح*‏ ، حسام محمود إبو طالب*‏قسم الصناعات الغذائية ، كلية الزراعة ، جامعة القاهرة ، الجيزة ، مصر‏*معهد بحوث تكنولوجيا الأغذية ، مركز البحوث الزراعية ، الجيزة ، مصرملخصتنتمي كل من الطحالب الحمراءإلي الأعشاب البحرية.‏ يتم استهلاك كلا النوعين من الطحالب في البلدان الشرقية كجزء من الوجبات اليومية.‏ يمثلاستهلاك الإنسان للطحالب الحمراء ، بينما الطحالب البنية خاصة في اليابان والصين وكوريا.‏ في حين انالحاجة للأعشاب البحرية كغذاء امتدت إلي شمال و جنوب امريكا و أوربا.‏ و من المعروف أيضا أن الأعشاب البحريةتحتوي علي مركبات ذات نشاط حيوي و التي لها خصائص مضادة للميكروبات و مضادة للأكسدة في هذة الدراسة تمإستخدام مذيبات مختلفة ‏(هيكسان،‏ كلوروفورم،‏ إيثانول،‏ ميثانول)‏ للحصول علي مستخلصات من نوعي الطحالبالمستخدمة.‏ و قد تم تقييم النشاط المضاد للميكروبات لكل المستخلصات السابق ذكرها باستخدام طريقةو قد أظهرت النتائج أن مستخلصات الهكسان لكلا النوعين من الطحالب أعطي أفضل النتائج عليالبكتريا السالبة لجرام و الموجبة لجرام مثل(Sargassum vulgare) و الطحالب البنية ،( Asparagopsis taxiformis).%66.5%33Disc diffusion, Bacillus cereus, Escherichia coli O157:H7 , Pseudomonas aeruginosa, Escherichia coli,Staphylococcus aureus,taxiformis, A. عليS. vulgare., typhimurium Salmonella ‏.كما تم دراسة التاثير المضاد للأكسدة للمستخلص المائي20 مجم مواد فينوليةالمحضر من كلا النوعين من الطحالب وقد أكدت النتائج علي احتواء طحلبعلي 13 مجم مواد فينولية مقدرة ككاتشينات.‏مقدرة ككاتشينات منسوبة للوزن الجاف بينما يحتوي طحلبوقد تم إجراء التقييم الحيوي للمستخلص المائي لنوعي الطحالب تحت الدراسة بإستخدام فئران التجارب يتراوح اوزانهاوقد تم تقسيم مجموعات الفئران إلي تسعة مجموعات في كل مجموعةلتقدير النشاط المضاد للاكسدة ‏(‏‎195-185‎جم)‏ تم تغذية المجموعة الأولي علي وجبة متزنة بينما المجموعة الثانية علي وجبة مرتفعة الدهن وفئران لمدة كوليستيرول)‏ بينما المجموعات الثالثة و الرابعة و الخامسة تحتوي علي وجبات مرتفعة الدهن والكوليستيرول 2 مجم فينولاتبكمية الكوليستيرول و غذيت علي مستخلص مائي من طحلببينما المجموعة السادسة و السابعة و الثامنة تحتوي علي وجبات مرتفعة الدهن و‏/‏‎200‎جرام للفأر يوميا علي التوالي 2 مجم فينولاتبكمية الكوليستيرول و أعطيت ايضا مستخلص مائي من طحلب‏/‏‎200‎جرام للفأر يوميا علي التوالي و المجموعة التاسعة تم تغذيتها علي وجبة مرتفعة من الدهون و الكوليسترول ووقد دلت نتائج الدراسة علي إنخفاض مركز الكوليسترول‏/‏‎200‎جم للفأر يوميا تحتوي علي مركبمج فينولات كلية من طحلب Sargassum vulgare مما يعكس الخصائصالكلي في سيرم الفئران المغذاة علي في سيرم الفئران المغذاة علي‏.بالأضافة إلي خفض نشاط انزيماتالمضادة للأكسدة للمستخلص إلى زيادة تركيز الأنزيمينالمستخلصات المائية للطحلبين محل الدراسة بينما أدت تغذية الفئران علي مركب السابق ذكرهما في السيرم.‏6،1.5.1،1،1.5Asparagopsis taxiformisSargassum vulgareAST&ALTBHT..BHT بمعدل 4 مجم210 أسابيع .%1)828