Production of phenolic compounds from Spirulina maxima microalgae and its protective effects
TL;DR: In this article, the enhancing process of phenolics synthesis in Spirulina maxima grown in Zarrouk's medium supplemented with different concentration of NaNO3 and/or combined with phenylalanine (L-PA).
Abstract: The purpose of this study was to illustrate the enhancing process of phenolics synthesis in Spirulina maxima grown in Zarrouk’s medium supplemented with different concentration of NaNO3 and/or combined with phenylalanine (L-PA). Also, the protective efficacy of Spirulina polyphenolic (SPP) extracts against CCI4-induced microsomal lipid peroxidation and scavenging of hydroxyl radical formation were performed. The results revealed that the levels of NaNO3 and L-PA in growth medium had positive effects on the production of biomass (34-64 mg/day), total phenolics (4.51-16.96 mg/g d.w) and flavonoids (1.32-5.12 mg/g d.w) contents. The highest levels of these compounds were obtained in Zarrouk’s medium containing 3.77 g/L NaNO3 and 100 mg/L L-PA. The HPLC-DAD profile of all phenolic extracts of Spirulina showed the presence of large numbers of phenolic acids and flavonoids, in variable levels. Gallic, chlorogenic, cinnamic, pinostrobin and p-OH-benzoic were found as the most abundant constituents among different extracts. Polyphenolic of Spirulina exhibited antioxidant effects CCI4-induced lipid peroxidation (inhibition %) in liver homogenate and on DPPH radical scavenging activity (with IC50 values ranged from 23.22 to 35.62 ig/ml), in dose-depended manner. Their protective potential was comparable to that of standard phenolic antioxidants (BHT, BHA and -tocopherol, with IC50 values ranged from 13.22 to 23.62 ig/ml). Thus, S. maxima can be regarded as potent natural sources of nutraceutical and functional ingredients.
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TL;DR: The aim of this review is to discuss bioactive metabolites produced by microalgae for possible applications in the life sciences.
Abstract: Microalgae are microorganisms that have different morphological, physiological, and genetic traits that confer the ability to produce different biologically active metabolites. Microalgal biotechnology has become a subject of study for various fields, due to the varied bioproducts that can be obtained from these microorganisms. When microalgal cultivation processes are better understood, microalgae can become an environmentally friendly and economically viable source of compounds of interest, because production can be optimized in a controlled culture. The bioactive compounds derived from microalgae have anti-inflammatory, antimicrobial, and antioxidant activities, among others. Furthermore, these microorganisms have the ability to promote health and reduce the risk of the development of degenerative diseases. In this context, the aim of this review is to discuss bioactive metabolites produced by microalgae for possible applications in the life sciences.
298 citations
TL;DR: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future.
Abstract: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae ( Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33 and Phaeodactylum tricornutum F&M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly ( p A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher ( p in vitro antioxidant capacity compared to the control. No significant difference ( p in vitro digestibility between microalgae cookies and the control was found.
188 citations
TL;DR: The antioxidant, anticholinesterase activities as well as the inhibitory effects of some bioactive compounds from microalgae extracts on β-amyloid aggregation and neuronal death are discussed extensively.
Abstract: Current research is geared towards the discovery of new compounds with strong neuroprotective potential and few or no side effects compared to synthetic drugs. This review focuses on the potentials of extracts and biologically active compounds derived from microalgal biomass for the treatment and management of Alzheimer’s disease (AD). Microalgal research has gained much attention recently due to its contribution to the production of renewable fuels and the ability of alga cells to produce several secondary metabolites such as carotenoids, polyphenols, sterols, polyunsaturated fatty acids and polysaccharides. These compounds exhibit several pharmacological activities and possess neuroprotective potential. The pathogenesis of Alzheimer’s disease (AD) involves complex mechanisms that are associated with oxidative stress, cholinergic dysfunction, neuronal damage, protein misfolding and aggregation. The antioxidant, anticholinesterase activities as well as the inhibitory effects of some bioactive compounds from microalgae extracts on β-amyloid aggregation and neuronal death are discussed extensively. Phytochemical compounds from microalgae are used as pharmaceuticals, nutraceuticals and food supplements, and may possess neuroprotective potentials that are relevant to the management and/or treatment of AD.
86 citations
TL;DR: It could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market.
Abstract: The aim of the present work is to study the effect of incorporation of biomass and phycocyanin extracts of Spirulina platensis growing in define media at large scales (300 liters, limited in nitrogen and high salinity) to traditional butter biscuits in order to increase general mental health as functional products, FPs). The FP were manufactured at a pilot scale formulated by adding algal biomass (0.3, 0.6 and 0.9%) and S. platensis phycocyanin (at 0.3%) to wheat flour and stored for one month at room temperature, protected from light and air. The approximate and nutrition composition of S. platensis biomass showed high quantity (% dry weight, dw.) of phycocyanin (13.51%, natural food colorant), tocopherols (0.43%), carotenoids (2.65%), vitamins C (1.25%), -6, -3 fatty acids, essential elements (Fe, Zn, Cr, Se, and others) and antioxidant compounds includes: total phenolic (1.73%), flavonoids (0.87%) and glutathione (0.245 mM). FPs showed a high oxidative stability during storage (30 days) periods (as assessed by antiradical scavenging activity of DPPH and TBA test), compared with that in untreated food products (control). Data of sensory evaluation revealed that FPs containing S. platensis biomass or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/ aroma, flavor, texture, the global appreciation and overall acceptability). S. platensis FPs presented an accentuated green tonality, which increase with the quantity of added biomass. Thus, it could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market.
60 citations
TL;DR: Evidence of the anti-cancer activity of the commercial Spirulina product against lung cancer cells is provided and the knowledge of the chemopreventive properties of Spiruline is strongly supported.
59 citations
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TL;DR: In this paper, the hypothesis that dietary antioxidant vitamins and flavonoids account for this observation was investigated in a prospective study, where a cohort of 552 men aged 50 to 69 years was examined in 1970 and followed up for 15 years.
Abstract: Background: Epidemiological studies suggested that consumption of fruit and vegetables may protect against stroke. The hypothesis that dietary antioxidant vitamins and flavonoids account for this observation is investigated in a prospective study. Methods: A cohort of 552 men aged 50 to 69 years was examined in 1970 and followed up for 15 years. Mean nutrient and food intake was calculated from crosscheck dietary histories taken in 1960, 1965, and 1970. The association between antioxidants, selected foods, and stroke incidence was assessed by Cox proportional hazards regression analysis. Adjustment was made for confounding by age, systolic blood pressure, serum cholesterol, cigarette smoking, energy intake, and consumption of fish and alcohol. Results: Forty-two cases of first fatal or nonfatal stroke were documented. Dietary flavonoids (mainly quercetin) were inversely associated with stroke incidence after adjustment for potential confounders, including antioxidant vitamins. The relative risk (RR) of the highest vs the lowest quartile of flavonoid intake (≥28.6 mg/d vs Conclusions: The habitual intake of flavonoids and their major source (tea) may protect against stroke. (Arch Intern Med. 1996;154:637-642)
840 citations
TL;DR: In this article, the antioxidant capacity and total phenolic content of 23 microalgae were evaluated, using Trolox equivalent antioxidant capacity assay and the Folin-Ciocalteu method, respectively.
631 citations
TL;DR: The shikimate pathway converts the primary metabolites PEP and erythrose-4-P to chorismate, the last common precursor for the three aromatic amino acids Phe, Tyr, and Trp and for p-amino and p-hydroxy benzoate, which is found in bacteria, fungi, and plants.
Abstract: The shikimate pathway is often referred to as the common aromatic biosynthetic pathway, even though nature does not synthesize all aromatic compounds by this route. This metabolic sequence converts the primary metabolites PEP and erythrose-4-P to chorismate, the last common precursor for the three aromatic amino acids Phe, Tyr, and Trp and for p-amino and p-hydroxy benzoate (Fig. 1). The shikimate pathway is found in bacteria, fungi, and plants. In monogastric animals, Phe and Trp are essential amino acids that have to come with the diet and Tyr is directly derived from Phe. Since bacteria use in excess of 90% of their metabolic energy for protein biosynthesis, for most prokaryotes, the three aromatic amino acids represent nearly the entire output of aromatic biosynthesis, and regulatory mechanisms for shikimate pathway activity are triggered by the intracellular concentrations of Phe, Tyr, and Trp. This is not so in higher plants, in which the aromatic amino acids are the precursors for a large variety of secondary metabolites with aromatic ring structures that often make up a substantial amount of the total dry weight of a plant. Among the many aromatic secondary metabolites are flavonoids, many phytoalexins, indole acetate, alkaloids such as morphine, UV light protectants, and,
468 citations
TL;DR: The present work shows the results of a bibliographic revision done on the chemical composition of different macroalgae together with a critical discussion about their potential as natural sources of new functional ingredients.
Abstract: The well-known correlation between diet and health demonstrates the great possibilities of food to maintain or even improve our health. This fact has brought about a great interest for seeking new products that can contribute to improve our health and well-being. This type of foods able to promote our health has generically been defined as functional foods. Nowadays, one of the main areas of research in Food Science and Technology is the extraction and characterization of new natural ingredients with biological activity (e.g., antioxidant, antiviral, antihypertensive, etc.) that can contribute to consumer's well-being as part of new functional foods. The present work shows the results of a bibliographic revision done on the chemical composition of different macroalgae together with a critical discussion about their potential as natural sources of new functional ingredients.
462 citations
TL;DR: The potential antiproliferative and antiradical activities of an enzymatic extract of Ecklonia cava together with its crude polysaccharide (CpoF) and crude polyphenolic fractions (CphF) were evaluated in vitro, showing strong selective cell proliferation inhibition on all cancer cell lines tested.
419 citations