ANTIMICROBIAL ACTIVITY of SPIRULINA PLATENSIS AGAINST AQUATIC BACTERIAL ISOLATES

El-Shouny, Wagih A.; El‐Sheekh, Mostafa M.; Sabae, Shawky Z.; Khalil, Maha A.; Badr, Hanaa

doi:10.15414/jmbfs.2017.6.5.1203-1208

Cited by 22 publications

(14 citation statements)

References 2 publications

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“…Elshouny et al reported that Spirulina had stronger antimicrobial activity against S. aureus, E. coli, P. aeruginosa , Salmonella spp., and Shigella spp. than Chlorella vulgaris , Saragassum wightii , and Saragassum latifolium ( Elshouny et al, 2021 ). Additionally, Spirulina methanolic extract was the most effective against tested microorganisms ( Gheda and Ismail, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Abdel-Moneim

El‐Saadony

Shehata

et al. 2022

Saudi Journal of Biological Sciences

132

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Section: Discussionmentioning

confidence: 99%

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Abdel-Moneim

El‐Saadony

Shehata

et al. 2022

Saudi Journal of Biological Sciences

132

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“…Different works have focused on the in vitro antimicrobial activity of several algae extracts against Salmonella spp. [30][31][32][33][34][35][36], L. monocytogenes [19,25,37,38], E. coli [39][40][41][42], S. aureus [43][44][45][46] and B. cereus [47], demonstrating different effectiveness depending on the algae species and extraction process. Others have reported antimicrobial activity referring to the algae species tested in the present study, even if a different extraction process was followed.…”

Section: Discussionmentioning

confidence: 99%

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Martelli

Cirlini

Neviani

et al. 2020

Foods

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Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.

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“…) and some FA (Elshouny et al . ) or indirect due the stimulation of the innate or specific immune systems (Ragap et al . ; Yu et al .…”

Section: Economic Feasibility Of Using Spirulina In Aquaculturementioning

confidence: 99%

Feasibility of the use of Spirulina in aquaculture diets

Rosas

Poersch

Romano

et al. 2018

Reviews in Aquaculture

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The growth of aquaculture depends on protein sources that can reduce the pressure on fishmeal (FM), and Spirulina feed could be an option due to its high nutritional value. Studies on Spirulina as a food in diets of aquatic organisms have increased substantially in the past decade, but the fact that its use in commercial rations does not occur today indicates that there are still challenges that need to be overcome. This review attempts to compile most of the work carried out through today in aquaculture that uses Spirulina as an FM substitute and as a functional feed. The high cost of Spirulina can be compensated if it is used in small quantities because it can improve the health and growth of organisms, compensating for its high economic cost by reducing costs in other production areas. 1369 The use of Spirulina in aquaculture diets RI, GI Kohal et al. (2018) 0, 2, 4, 6, 8, 10 Plectropomus leopardus The levels of 8% and 10% inclusion improved growth and immune response parameters. GI, SI Yu et al. (2018)Research Area; GI, growth improver; QI, quality improver; RA, antioxidant response; RI, reproduction improver; SI, immune system.

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ANTIMICROBIAL ACTIVITY of SPIRULINA PLATENSIS AGAINST AQUATIC BACTERIAL ISOLATES

Cited by 22 publications

References 2 publications

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Feasibility of the use of Spirulina in aquaculture diets

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