Enhancement of the bioavailability potential of codium SP. macroalgae using bromelain and saccharomyces cerevisiae

Green seaweeds belonging to the genus Codium (Chlorophyta) are important marine biomass resources attracting increasing scientific attention due to their functional properties and versatile potential in the food and feed industries. In addition to their morphological diversity, Codium species are rich in sulfated polysaccharides, proteins, fibers, vitamins, minerals, phenolic compounds, and sterols, which contribute to their functional effects on human health as well as their value in animal nutrition and aquaculture. In this study, Codium sp. samples collected from the Sea of Marmara were dried and processed into four different product groups: Codium-Raw (CH), Codium-Bromelain (CB), Codium- Saccharomyces cerevisiae (CM), and Codium-Bromelain+ Saccharomyces cerevisiae (CBM). The highest protein content (10.29%) and cellulose content (9.76%) were observed in the CM group, while the CH group had the highest lipid content (3.03%). Analyses of total phenolic content (TPC) and antioxidant capacity (DPPH and ABTS) showed the CBM group had the highest values. In antimicrobial activity assays, the CH extract was most effective against Aeromonas hydrophila, while the CBM extract showed the strongest effect against Yersinia ruckeri. Palmitic acid (C16:0) was the predominant fatty acid in all groups. The highest total saturated fatty acids (SFA) content was found in the CB group (63.04%), total monounsaturated fatty acids (MUFA) in the CH group (27.03%), and total polyunsaturated fatty acids (PUFA) in the CBM group (12.34%). Furthermore, the CBM group exhibited the highest total omega-3 (∑n-3) content (9,34%), while the CB group had the highest total omega-6 (∑n-6) content (3.70%). These findings demonstrate that the nutritional and functional properties of Codium species can be significantly enhanced depending on the processing methods applied, making them a valuable resource for functional food and feed technologies.