Review for Application and Medicine Effects of Spirulina, Spirulina platensis Microalgae

Ghaeni, Mansoreh; Roomiani, Laleh

doi:10.18178/joaat.3.2.114-117

Cited by 32 publications

(33 citation statements)

References 16 publications

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“…Various natural products, including crude extracts and isolated pure natural compounds, can promote bodyweight reduction and prevent dietinduced obesity (Han et al 2005). Spirulina platensis is a blue-green microalga with super food characters due to their high content of protein (70% dry weight), polyunsaturated fatty acids, phospholipids, polysaccharides, provitamins, vitamin A, vitamin E, different B vitamins; and minerals (Ghaeni and Roomiani 2016). Spirulina is a potential therapeutic agent for hepatotoxicity caused by oxidative stress and the antioxidative potential of Spirulina was related to its phycocyanin component (Hussein et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Anti-obesity effects of individual or combination treatment with Spirulina platensis and green coffee bean aqueous extracts in high-fat diet-induced obese rats

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Anti-obesity effects of individual or combination treatment with Spirulina platensis and green coffee bean aqueous extracts in high-fat diet-induced obese rats

et al. 2020

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“…Its nutritional and health benefits have lead to a great interest by healthcare and food industry for specific nutritional applications (Ghaeni & Roomiani, 2016). Pre-clinical and clinical studies suggest that Spirulina has certain therapeutic effects such as: reduction in blood cholesterol, enhancement of the immune system, increasing of intestinal lactobacilli, reduction of nephrotoxicity by heavy metals and drugs, radiation protection, and reduction of hyperlipidemia and obesity (Ghaeni & Roomiani, 2016;Sotiroudis & Sotiroudis, 2013). Spirulina bioactivity is related to the compounds presented in their constitution such as phycocyanins, carotenoids, phenolic acids and omega-3 and omega-6 polyunsaturated fatty acids (Nuhu, 2013).…”

Section: Introductionmentioning

confidence: 99%

Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions

Machado

Pinheiro²,

Vicente

et al. 2019

Food Research International

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Liposomes composed of rice (RL) and soybean (SL) lecithins were produced by reverse phase evaporation and used for the encapsulation of phenolic extracts from Spirulina LEB-18 (S-RL and S-SL for liposomes of rice and soybean lechitin, respectively). Liposomes were characterized in terms of size distribution, polydispersity index, and ζ-potential; the chemical interactions between the phenolic compounds from Spirulina and liposomes were evaluated by Fourier Transform Infrared Spectroscopy (FTIR), and X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to evaluate their crystallinity pattern. The release behavior of phenolic extracts was evaluated under two different pH conditions. Afterwards, in vitro digestibility of liposomes was evaluated in a dynamic gastrointestinal system. Liposomes exhibited high encapsulation efficiency (88.28% and 97.35% for S-RL and S-SL, respectively) and sizes ranging between 250 and 291 nm, showing to be good candidates for the encapsulation of phenolic extracts obtained from microalgae. Results showed that liposomes are stable at low pH values and that they are able to resist to the stomach conditions but they lose their integrity under intestinal conditions. This work increases the knowledge about the effects of in vitro gastrointestinal digestion on liposomes and provides important information for the design of liposome formulations aiming their application in pharmaceutical and food applications.

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“…Spirulina platensis is a cyanobacterium with a special composition of nutritional and bioactive substances (e.g., proteins, vitamins, minerals, pigments and phenolic acids) and with a large range of medical applications [9]. This cyanobacterium contains a very potent naturally occurring antioxidant and free radical scavenging agents such as pigments (phycocyanin and Beta-carotene) [10] and polysaccharides [11], that are well-known products to protect against various diseases, such as renal failure [12], hypertension [13] and cancers [11,14]. Besides their antioxidant effects, pigments and polysaccharides of Spirulina platensis have been found to show antibacterial and antiviral activities [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

et al. 2019

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Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding Spirulina platensis at concentrations of 0.5, 1 and 1.5% w/v on both the texture and the sensory characteristics of canned burgers were studied. In fact, the addition of Spirulina platensis to fish burgers improves their nutritional composition. Compared to the results of the other fish burger treatments, the treatments that contain 1% of Spirulina platensis had better texture and sensory properties (p < 0.05). Besides, these treatments showed higher swelling ability as well as water and oil holding capacities, due to the important dietary fibers and polysaccharides contents found in Spirulina platensis. No mold or foodborne pathogens were detected in any of the canned burgers up to 8 months of storage at 4 °C. Furthermore, burgers prepared with Spirulina were distinguished by the lowest mean (a* and b*) values (p < 0.05), which shows that the yellow color gradually diminished towards a greenish color. Because of the presence of polysaccharides and pigments (chlorophylls, carotenoids and phycocyanin), Spirulina platensis considerably ameliorates the antioxidant activities of the newly prepared fish burgers. On the whole, we can conclude that Spirulina platensis can be used as a nutritious additive to produce new fish-based products with high alimentary qualities.

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Review for Application and Medicine Effects of Spirulina, Spirulina platensis Microalgae

Cited by 32 publications

References 16 publications

Anti-obesity effects of individual or combination treatment with Spirulina platensis and green coffee bean aqueous extracts in high-fat diet-induced obese rats

Anti-obesity effects of individual or combination treatment with Spirulina platensis and green coffee bean aqueous extracts in high-fat diet-induced obese rats

Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

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