Journal of Applied Phycology

, Volume 30, Issue 6, pp 3271–3283 | Cite as

Comparison study of bioactive substances and nutritional components of brown algae Sargassum fusiforme strains with different vesicle shapes

  • Yajing Li
  • Xiaoting FuEmail author
  • Delin Duan
  • Jiachao Xu
  • Xin Gao
8th Asian Pacific Phycological Forum


In this study, variations in the biochemical composition of two Sargassum fusiforme strains (SF-1 and SF-2) with different vesicle shapes collected during harvest period were analyzed. Compared with several other algae, S. fusiforme (commonly known as Hijiki) can be recommended as a nutritious food for its high levels of minerals, polyunsaturated fatty acids, phlorotannins, fucoidan, and alginate. Comparison of the two strains indicated that there were significant differences between the contents and characteristics of some components. The alginate content of SF-1 (15.46–26.30%) was higher than that of SF-2 (14.97–24.40%), while the alginate with highest molecular weight and viscosity was obtained from SF-2 (3.77 × 106 g mol−1, 226.2 mPa s). The content of fucoidan of SF-2 (5.30–11.60%) was higher than that of SF-1 (6.11–7.87%). On the other hand, the phlorotannin content of SF-1 (17.55–48.91 mg g−1) was higher than that of SF-2 (28.28–39.76 mg g−1), and a higher purity of fucoxanthin could be obtained from SF-1 (80.59–92.40%) than that from SF-2 (72.50–84.14%). Analysis of fatty acid composition indicated that EPA and α-linolenic acid were more abundant in SF-1, whereas arachidonic acid was more abundant in SF-2. The highest content of various nutrients existed in different strains and different periods. So, strain and the time of harvest can be selected according to the purpose of utilization.


Nutritional components Bioactive substances Alginate Fucoidan Phaeophyta Sargassum fusiforme 



We especially thank Culture Collection of Seaweed at the Ocean University of China for their help in providing S. fusiforme.

Funding information

This work was founded by the grant of International Science and Technology Cooperation Program of China (No. 2015DFG32290), the grant of Public Science and Technology Research Funds Projects of Ocean (No. 201405040), and Jiangsu Provincial Key R & D Project (BE2015335).


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© Springer Nature B.V. 2018

Authors and Affiliations

  1. 1.College of Food Science & EngineeringOcean University of ChinaQingdaoChina
  2. 2.Key Laboratory of Experimental Marine BiologyInstitute of Oceanology, Chinese Academy of SciencesQingdaoChina
  3. 3.State Key Lab of Seaweed Bioactive SubstancesQingdaoChina

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