Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

Ścieszka, Sylwia; Klewicka, Elżbieta

doi:10.3390/foods9070959

Cited by 25 publications

(7 citation statements)

References 41 publications

(49 reference statements)

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“…Recently, the study of Ścieszka and Klewicka [ 83 ] examined the effect of C. vulgaris on the growth kinetics, acidifying activity, proportion of lactic acid isomers, and enzymatic profiles of four strains of Lev. brevis .…”

Section: Resultsmentioning

confidence: 99%

Fermentation of Microalgal Biomass for Innovative Food Production

et al. 2022

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Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae’s properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed.

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Section: Resultsmentioning

confidence: 99%

Fermentation of Microalgal Biomass for Innovative Food Production

et al. 2022

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“…With microalgae, some probiotic bacteria showed improved growth, health product yield, and other desirable properties. For instance, adding a green microalga Chlorella vulgaris at 0.1–1.5% dose shortens the log phase, improves lactic acid yield and enzyme activity, and acidifies probiotic Lactobacillus brevis ( 17 ). Supplementing C. vulgaris and a cyanobacterium Spirulina platensis increased the viability of probiotic lactic acid bacteria in milk or yogurt products and also the sensory attributes ( 18 – 20 ).…”

Section: Discussionmentioning

confidence: 99%

Euglena gracilis Promotes Lactobacillus Growth and Antioxidants Accumulation as a Potential Next-Generation Prebiotic

Dai

He²,

Chen³

et al. 2022

Front. Nutr.

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Euglena gracilis, a single-celled microalga with various trophic growth styles under different cultivation conditions, contains nutrients, such as ß-1,3-glucans, essential amino acids, fatty acids, vitamins, and minerals. It has recently attracted attention as a new health food. Among them, ß-1,3-glucans, paramylon of Euglena, is an insoluble dietary fiber and is well known as an immune booster, attenuator of obesity and diabetes, reducer of acute liver injury, and suppressor of atopic dermatitis, and other chronic inflammatory disorders. Recently, evidence has appeared for the positive health effects of foods, food ingredients, or biochemical compounds derived from several other microalgae, such as Chlorella, Spirulina, Dunaliella, Phaeodactylum, and Pavlova. Until most recently, the prebiotic activity of Euglena and paramylon was reported. Emerging prospects of microalgae as prebiotics were well summarized, but the mechanisms behind the bacterial growth promotion by microalgae are not elucidated yet. Thus, we evaluated the prebiotic prospects of both autotrophic and heterotrophic Euglena on six different Lactobacillus. What’s more, the stimulated mechanism was revealed by bacterial culture medium metabolomic analysis. This study could widen the knowledge about the prebiotic activity of Euglena as a next-generation prebiotic and other microalgae-derived compounds as potential health foods.

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“…Their results showed that the addition of the alga stimulated growth and maintained the viability of L. acidophilus LA-5 and B. animalis subsp. lactis BB-12 ® , both at the end of fermentation and during cold storage for 28 d. Sciezska and Klewicka [24] tested the influence of C. vulgaris (0.1% and 1.5% (w/v)) on the growth and metabolic activity of four L. brevis strains isolated from vegetable silage. Selected lactobacilli showed a relatively high production of L-lactic acid and lower D-lactic acid after cultivation in medium with Chlorella.…”

Section: Discussionmentioning

confidence: 99%

Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria

Hyršlová¹,

Krausová²,

Smolová³

et al. 2021

Fermentation

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The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.

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Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

Cited by 25 publications

References 41 publications

Fermentation of Microalgal Biomass for Innovative Food Production

Fermentation of Microalgal Biomass for Innovative Food Production

Euglena gracilis Promotes Lactobacillus Growth and Antioxidants Accumulation as a Potential Next-Generation Prebiotic

Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria

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