Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

Castro, Elena de Marco; Shannon, Emer; Abu‐Ghannam, Nissreen

doi:10.3390/fermentation5010028

Cited by 43 publications

(49 citation statements)

References 75 publications

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“…In particular, it was possible to notice that the increase of lightness was more marked in most of the cases for samples added with 0.25% and 0.50% SP (on average, +4.1 ± 1.6%, +4.0 ± 2.1%, +2.3 ± 1.6% for sample with 0.50%, 0.25% and 0% of SP, respectively). This can be due to the breakdown of pigment molecules such as carotenoids, xantophylls, phycobiliproteins and chlorophyll [46], as a consequence of reduced stability at low pH and microbial growth [47][48][49] or to the production of molecules that can modify the colorimetric characteristics of fermented milk [45].…”

Section: Color Characteristics Of Fermented Milksmentioning

confidence: 99%

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

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Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that has been gaining increasing attention in recent years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50% w/v) of A. platensis on the fermentation capability of several starter lactic acid bacteria (LAB) strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. In tryptic soy broth (TSB), the A. platensis boosting effect was significantly higher if compared to yeast extract for all the starter LAB strains except for Lb. casei, which was equally stimulated. Different results were found when the same LAB strains were cultivated in SSM. The most evident boosting effect was found for S. thermophilus and Lb. casei. LAB growth was promoted by A. platensis, confirming that it could be a useful tool in the production of novel functional fermented dairy foods. The potential boosting effect was evaluated on four commercial mix cultures used to produce milk and soy fermented beverages. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the mix culture used, but also on the substrate and A. platensis concentration. Also, rheological and color modifications were found to be dependent on these factors.Foods 2020, 9, 350 2 of 15 to a continuous research of new natural ingredients to be used in food formulations. [15]. Some studies reported that A. platensis stimulated lactic acid bacteria (LAB) growth in vitro condition [15][16][17] moreover, in milk products such as yogurt and ayran, Spirulina contributed to preservation of LAB viability during storage [18][19][20].This aspect could be very important especially for probiotic cultures that, after ingestion, are believed to play a significant role in the intestinal tract against pathogenic microorganisms [20]. To perform this activity, a sufficient number of viable microorganisms must be present throughout the shelf life of the product [17].Moreover, as it is well known that LAB strains have a high nutritional requirement and that their fermentation time could be influenced by numerous factors, (especially in fermented milk-related products) [21][22][23][24][25], in some cases energy boost is required in order to promote growth, fermentation capability and viability of the strains [26]. As it has been already observed, A. platensis biomass could increase the rate and the survival of several strains in fermented dairy products [27,28].In this context, A. platensis, could play a multiple role in fermented foods: as a functional ingredient but also as a booster to enhance the technologic...

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Section: Color Characteristics Of Fermented Milksmentioning

confidence: 99%

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

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“…The current experimental study was approved by the Institutional Animal Care and Use Committee (IACUC) of Dong-A University, Busan, Korea (IAUAC approval number: DIACUC- [11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27].…”

Section: Experimental Setting and Designmentioning

confidence: 99%

“…Thus, fermented foods are produced depending on factors such as nature of microorganisms, ingredients and environmental conditions [3][4][5]. In more detail, there might be different kinds of fermentation processes; these include alcoholic fermentation (yeasts), lactic acid fermentation (lactic acid bacteria) and acetic acid fermentation (Bacillus or molds) [6][7][8][9][10].It is well known that fermented foods can be characterized by enhanced nutritional properties and health-promoting effects [11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Ahn¹,

Cho²

2020

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We compared hepatoprotective effects between fermented rice bran (FRB) and fermented rice germ and soybean (FRS) in a Sprague-Dawley (SD) rat model of alcohol-induced hepatic injury (AIHI). To establish an SD rat model of AIHI, the SD rats were given 30% ethanol or water without ethanol treatment. Then, they were given 30% ethanol followed by FRB or FRS at concentrations of 15% or 30%. Our results indicate that the FRB might be more effective in lowering serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP), malondialdehyde (MDA) levels in the serum and liver mitochondria, serum triglyceride levels and ALDH levels at a concentration of 15%, serum levels of lactate dehydrogenase (LDH), GSH levels at a concentration of 30% and MDA levels in the liver homogenate and microsome, and hepatic triglyceride levels at both concentrations as compared with the FRS. It can therefore be concluded that FRB might also be considered as an alternative to FRS in improving the AIHI. Author Contributions: Conceptualization, H.-Y.A. and Y.-S.C.; methodology, H.-Y.A.; software, H.-Y.A.; validation, H.-Y.A. and Y.-S.C.; formal analysis, H.-Y.A.; investigation, H.-Y.A.; resources, H.-Y.A.; data curation, H.-Y.A.; writing-original draft preparation, H.-Y.A. and Y.-S.C.; writing-review and editing, H.-Y.A. and Y.-S.C.; visualization, H.-Y.A.; supervision, H.-Y.A.; project administration, Y.-S.C. All authors have read and agreed to the published version of the manuscript.

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“…Lactic acid fermentation is widely used as a food preservation method and to ameliorate the aroma of food and beverages exploiting the ability of lactic acid bacteria (LAB) to produce volatile compounds during fermentation (Smid and Kleerebezem, 2014;de Marco Castro et al, 2019). LAB can also improve the texture and nutraceutical profile of foods, beverages, and of by-products derived from food processing (Ricci et al, 2019a,c;Sozer et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies on LAB showed their: (i) capacity to resist intact to the transit through the gastric tract, (ii) ability to colonize the host gut, and (iii) safety and potential health benefits such as cholesterol reduction (de Vries et al, 2006;Karczewski et al, 2010). LAB during fermentation probably degrade cyanobacterial cell walls, via the wide array of peptidoglycan hydrolyses, resulting in the extraction and conversion of complex organic compounds (such as polysaccharides, lipids, and proteins) within the cell, into smaller molecules with antioxidant, immunomodulatory, and anti-inflammatory activity (Frirdich and Gaynor, 2013;de Marco Castro et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

et al. 2020

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The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL −1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L −1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L −1 , respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.

show abstract

Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

Cited by 43 publications

References 75 publications

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

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