An aqueous Chlorella extract inhibits IL-5 production by mast cells in vitro and reduces ovalbumin-induced eosinophil infiltration in the airway in mice in vivo

Kralovec, Jaroslav A.; Power, Melanie R.; Liu, F.; Maydanski, Elana; Ewart, H. Stephen; Watson, L.V.; Barrow, Colin J.; Lin, Tong‐Jun

doi:10.1016/j.intimp.2004.11.016

Cited by 33 publications

(15 citation statements)

References 30 publications

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“…2) commonly considered as beneficial dietary supplements include Chlorella , Arthrospira ( spirulina), Dunaliella , Haematococcus , Scenedesmus , Aphanizomenon , Odontella , and Porphyridium , with species of Chlorella being recognized as particularly rich in polysaccharides (Chacón-Lee and González-Mariño 2010). This putative bioactivity includes anticancer properties, cytokine modulation, anti-inflammatory effects, macrophage activation, and inhibition of protein tyrosine phosphatase (Hasegawa et al 1997; Cheng et al 2004; Kralovec et al 2005; Sheng et al 2007; Hsu et al 2010). Algal polysaccharide extracts can possess strong immunomodulating effects both in vitro and in vivo (Watanabe and Seto 1989; Pasco and Pugh 2010; Suárez et al 2010).…”

Section: Polysaccharidesmentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.

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Section: Polysaccharidesmentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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“…A microalga Chlorella é uma alga verde unicelular do grupo das clorofíceas, eucariótica, encontrada, tanto em água doce como em ambiente marinho, sendo amplamente utilizada como suplemento alimentar (Kralovec et al, 2005). Esta microalga tem demonstrado excelentes resultados no combate à hipertensão, na redução dos níveis de colesterol e pelo bom funcionamento do organismo (Souza, 2012).…”

Section: Introductionunclassified

Uma abordagem sobre caracterização e avaliação do potencial antioxidante de extratos fenólicos de microalgas Spirulina sp. LEB-18 e Chlorella pyrenoidosa

Machado

Graça²,

Assis³

et al. 2017

Rev. Ciênc. Agr.

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R E S U M OO objetivo do estudo foi avaliar a composição proximal, perfil de aminoácidos, digestibilidade proteica, quantificação dos fenois individuais e totais e o efeito antioxidante dos extratos fenólicos da Spirulina LEB-18 e Chlorella pyrenoidosa frente a varios metodos. As microalgas Spirulina e Chlorella destacam-se quanto ao seu perfil nutricional e atividade antioxidante, através de diferentes mecanismos, sendo o mais importante o sequestro de radicais livres, que depende da estrutura do composto envolvido. As microalgas foram avaliadas quanto a composição proximal, aminograma, digestibilidade proteica in vitro, extração e quantificação de compostos fenólicos por cromatografia líquida de alta eficiência, como também, determinação da atividade antioxidante através do sequestro dos radicais DPPH (2,2-difenil -1-picril-hidrazil) e ABTS · + (2,2´-azinobis(3-etilbenzotiazolina-6-ácido sulfônico)), e do sistema β-caroteno/ácido linoleico. Conclui-se que ambas as microalgas possuem perfil completo de aminoácidos, uma boa atividade antioxidante frente aos métodos utilizados, com destaque para a Spirulina, que apresentou valores superiores comparado a Chlorella. Palavras-chave: aminoacidos, extratos, perfil, radicais. A B S T R A C TThe object of the study was to evaluate the proximate composition, amino acid profile, protein digestibility, quantification of individual and total phenols and antioxidant effect of phenolic extracts of Spirulina LEB-18 and Chlorella pyrenoidosa front of various methods. The Spirulina and Chlorella microalgae stand out on the nutrient profile and antioxidant activity through different mechanisms, the most important being the scavenging free radicals, which depends on the structure of the compound involved. Microalgae were evaluated for proximate composition, aminogram, protein digestibility in vitro, extraction and quantification of phenolic compounds by high-performance liquid chromatography, as well as, the antioxidant activity through the kidnapping of DPPH (2,2-diphenyl -1 -picrilhidrazil) and ABTS •+ (2,2'-azinobis (3-ethylbenzthiazoline sulfonic acid-6)), and β-carotene / linoleic acid system. It is concluded that both microalgae have complete amino acid profile, a good antioxidant activity against the methods used, especially spirulina, which showed higher values compared to Chlorella.

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“…17 Its stimulatory activity has been proven in a human clinical trial 18 and some evidence as to how the immunomodulation is induced has been provided by studies in mice. 19 Analyses of the immune response of some fractions of Respondin TM isolated by chromatography suggested that a number of polysaccharides or polysaccharide-protein complexes are responsible for the immunoactivity. 17,20 We have now started a detailed study of these components to better understand the immune response.…”

Section: Introductionmentioning

confidence: 99%