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Invasive species have become an increasingly greater concern for the ecological health of coastal ecosystems, yet vectors of these introductions often are unclear. This project evaluated the potential for the brown seaweed Ascophyllum nodosum ecad scorpiodes (Hauck) Reinke, packaged with bait worms (Nereisvirens) harvested from the coast of Maine (USA), as a vector of invasive marine fauna and flora. Often, the seaweed and contents of the bait boxes are discarded into the water by recreational fishermen after using the bait worms, and any included non-native species may then be introduced. Bait boxes were purchased from several commercial vendors in Connecticut and New York over a two-year period. Subsamples of the seaweed were placed in laboratory culture and the growth of associated macro- and microalgae was monitored. Marine invertebrate species present in the samples were also identified and quantified. Results indicated 13 species of macroalgae and 23 species of invertebrates were associated with baitboxes. Among the highly diverse microbial assemblage detected, two species of potentially toxic marine microalgae, Alexandrium fundyense Balech and Pseudonitzschia multiseries (Hasle) Hasle, were found both prior to and after incubation at various temperatures, indicating these harmful algae are brought to and can survive in receiving waters. These findings highlight the need to consider alternative choices of bait box packaging materials or appropriate disposal methods of the seaweed in order to minimize the transport of species which are not native to the receiving coastal waters.

This report – Avoiding Future Famines: Strengthening the Ecological Basis of Food Security through  Sustainable Food Systems - has been a unique collaboration of 12 leading scientists and experts involved in world food systems including marine and inland fisheries.

The institutions involved include the UN Environment Programme, the International Fund  for Agricultural Development, the Food and Agricultural Organisation of the United Nations,  the World Bank, the World Food Programme and the World Resources Institute. The report provides  detailed analysis of the many factors threatening the world’s food supplies and its ability to continue to generate calories and proteins in the 21st century including from fisheries. Yet it also provides a series of forward-looking recommendations and remedies to the many grim scenarios that often accompany the food security debate.

Major progress has been made in the past decade towards understanding of the biosynthesis of red carotenoid astaxanthin and its roles in stress response while exploiting microalgae-based astaxanthin as a potent antioxidant for human health and as a coloring agent for aquaculture applications. In this review, astaxanthin-producing green microalgae are briefly summarized with Haematococcus pluvialis and Chlorella zofingiensis recognized to be the most popular astaxanthin-producers. Two distinct pathways for astaxanthin synthesis along with associated cellular, physiological, and biochemical changes are elucidated using H. pluvialis and C. zofingiensis as the model systems. Interactions between astaxanthin biosynthesis and photosynthesis, fatty acid biosynthesis and enzymatic defense systems are described in the context of multiple lines of defense mechanisms working in concert against photooxidative stress. Major pros and cons of mass cultivation of H. pluvialis and C. zofingiensis in phototrophic, heterotrophic, and mixotrophic culture modes are analyzed. Recent progress in genetic engineering of plants and microalgae for astaxanthin production is presented. Future advancement in microalgal astaxanthin research will depend largely on genome sequencing of H. pluvialis and C. zofingiensis and genetic toolbox development. Continuous effort along the heterotrophic-phototrophic culture mode could lead to major expansion of the microalgal astaxanthin industry.

A protein extract from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray was prepared and its func- tional properties, colour and amino acid composition were assessed for its potential future use by the food indus- try. The total content of amino acids was determined as 54.02 ± 0.46 g amino acids/kg dry weight, with high levels of the essential amino acids lysine and methionine. SDS-PAGE showed 5 protein bands with molecular weights of 71.6, 53.7, 43.3, 36.4 and 27.1 kDa. The water holding capacity and oil holding capacity were deter- mined as 10.27 ± 0.09 g H2O/g and 8.1 ± 0.07 g oil/g respectively. Foaming activity and stability were higher at alkaline pH values. The emulsifying capacity and stability of the extract varied depending on the pH and oil used. These results demonstrate the potential use of Himanthalia elongata protein extract in the food industry.