Randomized trial demonstrates functional prebiotic properties of ulvan in coastal Indonesia, suggesting its potential in nutrition.
SwR14, with performance comparable to or exceeding that of fructooligosaccharides. Fermentation was further characterized by soluble sugar consumption and the production of short-chain fatty acids (SCFAs), including acetic, propionic, and butyric acids. Overall, enzyme-assisted extraction enhanced ulvan bioactivity, structural accessibility, and prebiotic performance, positioning it as a promising functional ingredient for microbiota-targeted food applications and marine-derived nutraceutical development.
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Rubak et al. (2026) studied this question.
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