The immune‐enhancing potential of peptide fractions from fermented
            <i>Spirulina platensis</i>
            by mixed probiotics

An, Jun; Feng, Yu‐Long; Zheng, Jiaojiao; Addy, Min; Zhang, Li; Ren, Difeng

doi:10.1111/jfbc.13245

Cited by 12 publications

(7 citation statements)

References 40 publications

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“…An interesting observation was made by An et al. (2020), where the peptide fraction (<3 kDa) of Spirulina platensis, fermented by mixed probiotics, exhibited greater immune‐enhancing potential than the unfermented control. The peptide promoted lymphocyte proliferation and modulated the production of cytokines (IL‐2 and IL‐10).…”

Section: Immunity Boosting Nutraceuticalsmentioning

confidence: 93%

Immunity boosting nutraceuticals: Current trends and challenges

Basak

Gokhale

2021

Journal of Food Biochemistry

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The immune function of the human body is highly influenced by the dietary intake of certain nutrients and bioactive compounds present in foods. The preventive effects of these bioactive ingredients against various diseases have been well investigated. Functional foods are consumed across various diverse cultures, in some form or the other, which provide benefits greater than the basic nutritional needs. Novel functional foods are being developed using novel bioactive ingredients such as probiotics, polyunsaturated fatty acids, and various phytoconstituents, which have a range of immunomodulatory properties. Apart from immunomodulation, these ingredients also affect immunity by their antioxidant, antibacterial, and antiviral properties. The global pandemic of Severe Acute Respiratory Syndrome Coronavirus‐2 has forced the scientific community to race against time to find a proper and effective drug or a vaccine. In this review, various non‐pharmacological interventions using nutraceuticals and functional foods have been discussed. Practical applications Despite a plethora of research being undertaken to understand the immunity boosting properties of the various bioactive present in food, the findings are not translating to nutraceutical products in the market. Immunity has proved to be one of the most important factors for the health and well‐being of an individual, especially when the world has been under the grip of the novel coronavirus Severe Acute Respiratory Syndrome Coronavirus‐2. The anti‐inflammatory properties of various nutraceuticals can come out as potential inhibitors of the various inflammatory processes such as cytokine storms, usually being observed in COVID 19. This review gives an insight into how various nutraceuticals can help in the prevention of various diseases through different mechanisms. The lack of awareness and proper clinical trials pose a challenge to the nutraceutical industry. This review will help and encourage researchers to further design and develop various functional foods, which might help in building immunity.

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Section: Immunity Boosting Nutraceuticalsmentioning

confidence: 93%

Immunity boosting nutraceuticals: Current trends and challenges

Basak

Gokhale

2021

Journal of Food Biochemistry

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“…Specific bacterial genera are involved in the production of GABA [ 49 ]. It was reported that LAB may induce the structural breakdown of cyanobacterial cell walls via hydrolysis, leading to the conversion of complex compounds [ 50 ]. Most of the glutamic acid and GABA-producing microorganisms are LAB, including species from the genera Lactococcus , Lactobacillus , Enterococcus and Streptococcus [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Tolpežnikaitė

Bartkevičs

Skrastina

et al. 2023

Toxins

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The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.

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“…A study highlights that fermented S. japonica exhibits higher phenolic and flavonoid contents compared with non‐fermented (Suraiya et al ., 2019). Various peptide fractions from Spirulina platensis, fermented by mix of microorganisms, significantly contribute to enhancing the immunomodulatory activities (An et al ., 2020). Fermented spirulina enhances the proliferation of lymphocytes compared to non‐fermented spirulina (An et al ., 2020).…”

Section: Health Benefits Associated With Fermented Algaementioning

confidence: 99%

Nutritional and functional aspects of fermented algae

Sarıtaş,

Duman,

Karav

2024

Int J of Food Sci Tech

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SummaryIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored.

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The immune‐enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics

Cited by 12 publications

References 40 publications

Immunity boosting nutraceuticals: Current trends and challenges

Immunity boosting nutraceuticals: Current trends and challenges

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Nutritional and functional aspects of fermented algae

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