Bioactive Compounds Derived from Microalgae Showing Antimicrobial Activities

Sanmukh, Swapnil Ganesh; Bruno, Benedict; Ramakrishnan, Udhaya; Khairnar, Krishna; Swaminathan, S.; Paunikar, Waman

doi:10.4172/2155-9546.1000224

Cited by 26 publications

(21 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some efforts are now being focused on identifying the compounds directly responsible for the antimicrobial capability of macro-and microalgae, taking into account that this is a relatively unexplored field of study (Sanmukh et al, 2014). In general, it could be said that the most antimicrobial compounds in algae are mainly polyphenols and polysaccharides that act by inhibiting microbial growth, or directly by destroying the living structures of microorganisms (Bajpai, 2016).…”

Section: Fatty Acids (Fas)mentioning

confidence: 99%

“…Exciting organoleptic properties (color, flavor, aroma, and taste) are being developed by introducing algae into the formulation of novel products with additional technological functions, including preservative functions (antibacterial, antifungal, antiviral, bacteriostatic) (El Shoubaky & El Rahman-Salem, 2014;Sanmukh et al, 2014;Tüney, Çadirci, Ünal, & Sukatar, 2006), structural functions (emulsifying, gelling, and thickening properties attributed to algae) (Ursu et al, 2014), and nutritional properties (vitamins, proteins, polyunsaturated fatty acids) (Bishop & Zubeck, 2012;El-Baky, El Baz, & El-Baroty, 2008). Spirulina maxima, Chlorella vulgaris, Haematococcus pluvialis, Diacronema vlkianum, and Isochrysis galbana are some of the most interesting algae with potential bioactive properties (Batista et al, 2013).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food

et al. 2017

View full text Add to dashboard Cite

Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates.

show abstract

Section: Fatty Acids (Fas)mentioning

confidence: 99%

mentioning

confidence: 99%

Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food

et al. 2017

View full text Add to dashboard Cite

show abstract

“…A large number of new active antimicrobial compounds have been isolated from marine sources. But, the majority of these compounds has not been yet characterized (Sanmukh et al, 2014). Marine microalgae constitute attractive sources of novel and active metabolites, comprising proteins, enzymes, pigments and polyunsaturated fatty acids (PUFA) that could be exploited in pharmaceutical, food, feed and cosmetic industries (Mendes et Selected examples from the studied antimicrobial activities in microalgae are summarized in Table 1.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Marine Microalgae Isolated From Moroccan Coastlines

Maadane¹,

Merghoub²,

Mernissi³

et al. 2017

J microb biotech food sci

View full text Add to dashboard Cite

The present investigation aimed to study antimicrobial activities in marine microalgae, screened from Moroccan coastlines. Ethanolic extracts were prepared from the microalgae and evaluated each against the bacteria: Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, the yeast Candida albicans and the fungus Aspergillus niger. The highest antibacterial activity was found in the extract of Tetraselmis sp. which exhibited an inhibitory effect against the three bacteria with a MIC of 2.6 to 3.0 mg extract per mL culture. Extracts from the other microalgae: Dunaliella Salina, Nannochloropsis gaditana, Dunaliella sp., Phaeodactylum tricornutum and Isochrisis sp. each showed inhibitory activity against E. coli or P. aeruginosa with a MIC of 2.6 to 4.3 mg extract per mL. The extract of N. gaditana also inhibited S. aureus growth. However, the extracts from the microalgae, Chaetoceros sp. and Chlorella sp. showed no effect under the applied experimental conditions. All the tested extracts inhibited the growth of C. albicans; the highest activity was obtained from N. gaditana with a MIC of 4.0 mg extract per mL culture. Aspergillus niger appeared to be resistant to the effect of the extracts. The observed antimicrobial activities were linked to the contents of the extracts in fatty acids, carotenoids and phenolic compounds. In conclusion, the studied microalgae could be considered as a potential natural source of bioactive compounds with antimicrobial activities.

show abstract

“…In the last few decades, researchers have recognized the increasing importance and value of microalgae as a potential source of novel antimicrobial agents (20,21). Several studies documented antibacterial activity of Chlorella species (22)(23)(24). However, few attempts to manipulate the antimicrobial activity based on the culture conditions were performed.…”

Section: Discussionmentioning

confidence: 99%