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Fernandes FA, Carocho M, Prieto MA, Barros L, Ferreira ICFR, Heleno SA. Nutraceuticals and dietary supplements: balancing out the pros and cons. Food Funct 2024. [PMID: 38805010 DOI: 10.1039/d4fo01113a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
While the market is full of different dietary supplements, in most countries, legislation is clear and strict towards these products, with severe limitations on their health claims. Overall, the claims cannot go beyond the consumption of a said supplement will contribute to a healthy diet. Thus, the supplement industry has been reacting and changing their approach to consumers. One change is the considerable growth of the nutraceutical market, which provides naturally produced products, with low processing and close to no claims on the label. The marketing of this industry shifts from claiming several benefits on the label (dietary supplements) to relying on the knowledge of consumers towards the benefits of minimally processed foods filled with natural products (nutraceuticals). This review focuses on the difference between these two products, their consumption patterns, forms of presentation, explaining what makes them different, their changes through time, and their most notable ingredients, basically balancing out their pros and cons.
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Affiliation(s)
- Filipa A Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Tamel Selvan K, Goon JA, Makpol S, Tan JK. Therapeutic Potentials of Microalgae and Their Bioactive Compounds on Diabetes Mellitus. Mar Drugs 2023; 21:462. [PMID: 37755075 PMCID: PMC10532649 DOI: 10.3390/md21090462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/01/2023] [Accepted: 08/07/2023] [Indexed: 09/28/2023] Open
Abstract
Diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to impaired insulin secretion, insulin resistance, or both. Oxidative stress and chronic low-grade inflammation play crucial roles in the pathophysiology of diabetes mellitus. There has been a growing interest in applying natural products to improve metabolic derangements without the side effects of anti-diabetic drugs. Microalgae biomass or extract and their bioactive compounds have been applied as nutraceuticals or additives in food products and health supplements. Several studies have demonstrated the therapeutic effects of microalgae and their bioactive compounds in improving insulin sensitivity attributed to their antioxidant, anti-inflammatory, and pancreatic β-cell protective properties. However, a review summarizing the progression in this topic is lacking despite the increasing number of studies reporting their anti-diabetic potential. In this review, we gathered the findings from in vitro, in vivo, and human studies to discuss the effects of microalgae and their bioactive compounds on diabetes mellitus and the mechanisms involved. Additionally, we discuss the limitations and future perspectives of developing microalgae-based compounds as a health supplement for diabetes mellitus. In conclusion, microalgae-based supplementation has the potential to improve diabetes mellitus and be applied in more clinical studies in the future.
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Affiliation(s)
| | | | | | - Jen Kit Tan
- Department of Biochemistry, Faculty of Medicine, Universiti Kebangsaan Malaysia (UKM), Jalan Ya’acob Latif, Bandar Tun Razak, Cheras, Kuala Lumpur 56000, Malaysia
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Metekia WA, Ulusoy BH. Antimicrobial activity of Spirulina platensis extract on total mesophilic and psychrophilic bacteria of fresh tilapia fillet. Sci Rep 2023; 13:13081. [PMID: 37567905 PMCID: PMC10421913 DOI: 10.1038/s41598-023-40260-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 08/08/2023] [Indexed: 08/13/2023] Open
Abstract
Spirulina platensis has a wide range of activities, notably antibacterial property against food pathogens. This study investigates the antibacterial activity of S. platensis extract on Total Mesophilic and Psychrophilic Aerobic Bacteria. The results were compared using statistical analysis and the predicted model values using artificial intelligence-based models such as artificial neural network (ANN) and adaptive neuro fuzzy inference system (ANFIS) Models. The extraction of spirulina was done by using the freeze-thaw method with a concentration of 0.5, 1 and 5% w/v. Before the application of the extract, initial microbial load of fillets was analyzed the and the results were used as control. After application analysis was performed at 1, 24 and 48 h of storage at 4 °C. Based on the statistical analysis result the S. platensis extracts' antimicrobial activity over TMAB of fresh tilapia fish fillets at 1, 24 and 48 h was using EA from 2.5 log10 CFU/g during the control stage to 1.8, 1.1 and 0.7 log10 CFU/g respectively whereas EB and EC was from 2.1 and 2.2 log10 CFU/g at control to 1.5, 0.8, 0.5 log10 CFU/g and 1.23, 0.6 and 0.32 log10 CFU/g respectively at the specified hour interval. Similarly, the three extracts over TPAB were from 2.8 log10 CFU/g at control time to 2.1, 1.5 and 0.9 in EA, while using EB reduces from 2.8 log10 CFU/g to 1.9, 1.3 and 0.8 log10 CFU/g at 1, 24 and 48 h respectively. Although EC presented the reduction from 1.9 log10 CFU/g to 1.4, 1 and 0.5 log10 CFU/g. This was supported by ANN and ANFIS models prediction.
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Affiliation(s)
- Wubshet Asnake Metekia
- Ethiopian Ministry of Agriculture, Food and Nutrition Office, Food Safety and Quality Desk, P. O. Box. 62347, Addis Ababa, Ethiopia.
| | - Beyza Hatice Ulusoy
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Near East University, 99138, Nicosia, Cyprus
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Rahnama I, Arabi SM, Chambari M, Bahrami LS, Hadi V, Mirghazanfari SM, Rizzo M, Hadi S, Sahebkar A. The effect of Spirulina supplementation on lipid profile: GRADE-assessed systematic review and dose-response meta-analysis of data from randomized controlled trials. Pharmacol Res 2023; 193:106802. [PMID: 37263369 DOI: 10.1016/j.phrs.2023.106802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/12/2023] [Accepted: 05/22/2023] [Indexed: 06/03/2023]
Abstract
BACKGROUND Cardiovascular diseases (CVD) are one of the most important causes of death worldwide. Dyslipidemia is one of the main causal risk factors for CVD that can be controlled by modifying lifestyle, which entails the use of healthy diets containing functional foods. The present study was conducted to summarize the effects of Spirulina on the lipid profile in previous randomized controlled trials. METHODS MEDLINE, Scopus, Clarivate Analytics Web of Science, and the Cochrane Library databases were searched systematically until January 2023, for clinical interventions that investigated the effect of Spirulina supplementation on plasma lipid profile concentrations. RESULTS ooled results of 20 studies (with 23 arms and 1076 participants) indicated that Spirulina intervention significantly reduced LDL-C (SMD: -0.6, 95% CI: -0.9, -0.2, P˂0.05), TC (SMD: -0.6, 95% CI: -0.9, -0.2, P˂0.05) and TG (SMD: -0.6, 95% CI: -0.9, -0.2, P˂0.05) levels while HDL-C levels were significantly increased (SMD: 0.3, 95% CI: 0.0, 0.6, P˂0.05). CONCLUSIONS The findings of the present meta-analysis and review show the usefulness of supplementing with Spirulina in improving serum levels of TC, TG, LDL-C, and HDL-C.
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Affiliation(s)
- Iman Rahnama
- Department of Health and Nutrition, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran; Department of Biochemistry and Nutrition, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran
| | - Seyyed Mostafa Arabi
- Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran; Noncommunicable Diseases Research Center, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Mahla Chambari
- Noncommunicable Diseases Research Center, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Leila Sadat Bahrami
- Noncommunicable Diseases Research Center, Neyshabur University of Medical Sciences, Neyshabur, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Vahid Hadi
- Department of Health and Nutrition, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran; Department of Biochemistry and Nutrition, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran
| | - Sayid Mahdi Mirghazanfari
- Department of Physiology and Iranian Medicine, School of Medicine, AJA University of Medical Sciences, Tehran, Iran
| | - Manfredi Rizzo
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties, School of Medicine, University of Palermo, 90133Palermo, Italy
| | - Saeid Hadi
- Department of Health and Nutrition, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran; Department of Biochemistry and Nutrition, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran.
| | - Amirhossein Sahebkar
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
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Saberi S, Modiri-Delshad T, Etemad-Moghadam S, Alaeddini M, Jamshidloo R, Ramazani A, Mohammadpour H, Hanna R, Khoobi M, Shahabi S. Efficacy of Synthesized Cubic Spirulina Platensis Photosensitizer in Anticancer Photodynamic Therapy: An in vitro study. Photodiagnosis Photodyn Ther 2023; 42:103511. [PMID: 36965756 DOI: 10.1016/j.pdpdt.2023.103511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 03/02/2023] [Accepted: 03/08/2023] [Indexed: 03/27/2023]
Abstract
Photodynamic therapy (PDT) is becoming increasingly popular in cancer management. Photosensitizers derived from natural sources can offer additional health benefits and play a crucial role in enhancing the efficacy of PDT in cancer treatment. We herein synthesized a cubic form of spirulina platensis (SP) and compared its anticancer-PDT efficacy with the naturally-occurring microhelical SP (MSP) and phycocyanin (Pc) against a tongue cancer cell-line and fibroblast cells. Cubic SP (CSP) was synthesized and characterized using standard analyses. CAL-27 and HGF cell-lines were incubated at different concentrations with each photosensitizer and were irradiated with 635 nm diode-laser. The viability, cellular-uptake, apoptosis and oxidative stress potential were quantitatively analyzed and statistically compared at P<0.05. Our results demonstrated that all three photosensitizers were non-toxic to normal cells before laser irradiation. In CAL-27, viability significantly decreased after PDT in all photosensitizer groups (P<0.05). Whereas, in HGF, Pc exhibited phototoxicity after laser irradiation (P=0.032). Cell-death was mainly apoptotic in Pc and CSP, but necrotic in MSP. Cellular-uptake was significantly higher in Pc, but was similar in MSP and CSP. Increase in reactive oxygen species was significantly higher in the Pc group compared to both SPs (P<0.05). We concluded that both SPs were safe and efficient photosensitizers for anticancer-PDT. CSP exhibited predominant and significant apoptotic death in CAL-27 and HGF cell-lines, while MSP mainly induced necrotic cell death. Despite the good photosensitizing performance of Pc, its use in higher concentrations should be considered with caution, due to the reduced viability that occurred following its use in PDT.
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Affiliation(s)
- Sogol Saberi
- Laser Research Center of Dentistry, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Tayebeh Modiri-Delshad
- Department of Chemistry, Faculty of Science, University of Zanjan, 45371-38791 Zanjan, Iran.
| | - Shahroo Etemad-Moghadam
- Dental Research Center, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Mojgan Alaeddini
- Dental Research Center, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Rahele Jamshidloo
- Department of Management, Hidaj Branch, Islamic Azad University, Hidaj, Iran.
| | - Ali Ramazani
- Department of Chemistry, Faculty of Science, University of Zanjan, 45371-38791 Zanjan, Iran.
| | - Hadiseh Mohammadpour
- Dental Research Center, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Reem Hanna
- Department of Surgical Sciences and Integrated Diagnostics, University of Genoa, Viale Benedetto XV, 6, 16132, Genoa, Italy; Department of Restorative Dental Sciences, UCL-Eastman Dental Institute, Faculty of Medical Sciences, Rockefeller Building, London, WC1E 6DE, UK; Department of Oral Surgery, King's College Hospital NHS Foundation Trust, Denmark Hill, London SE5 9RS, UK.
| | - Mehdi Khoobi
- Department of Radiopharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran; Biomaterials Group, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran 1417614411, Iran.
| | - Sima Shahabi
- Laser Research Center of Dentistry, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran; Department of Dental Biomaterials, School of Dentistry, Tehran University of Medical Sciences, Tehran, Iran.
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Bortolini DG, Maciel GM, Fernandes IDAA, Pedro AC, Rubio FTV, Branco IG, Haminiuk CWI. Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100134. [PMID: 36177108 PMCID: PMC9513730 DOI: 10.1016/j.fochms.2022.100134] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/19/2022] [Accepted: 09/17/2022] [Indexed: 11/17/2022]
Abstract
Functional foods that contain bioactive compounds (BC) and provide health benefits; Spirulina is a cyanobacterium considered blue microalgae rich in BC; BC from Spirulina have interesting health effects; Chlorophyll, carotenoids, and phycocyanin are natural corants from Spirulina; Spirulina has potential as an ingredient for application in functional foods.
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.
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Affiliation(s)
- Débora Gonçalves Bortolini
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Giselle Maria Maciel
- Universidade Tecnológica Federal do Paraná (UTFPR), Departamento Acadêmico de Química e Biologia (DAQBi), Laboratório de Biotecnologia, Curitiba, Paraná CEP (81280-340), Brazil
| | - Isabela de Andrade Arruda Fernandes
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Alessandra Cristina Pedro
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Main Campus, São Paulo, São Paulo 05508-080, Brazil
| | - Ivanise Guiherme Branco
- Universidade Estadual Paulista (UNESP), Departamento de Ciências Biológicas, Assis, São Paulo, São Paulo 19806-900, Brazil
| | - Charles Windson Isidoro Haminiuk
- Universidade Tecnológica Federal do Paraná (UTFPR), Departamento Acadêmico de Química e Biologia (DAQBi), Laboratório de Biotecnologia, Curitiba, Paraná CEP (81280-340), Brazil
- Corresponding author.
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Lympaki F, Giannoglou M, Magriplis E, Bothou DL, Andreou V, Dimitriadis GD, Markou G, Zampelas A, Theodorou G, Katsaros G, Papakonstantinou E. Short-Term Effects of Spirulina Consumption on Glycemic Responses and Blood Pressure in Healthy Young Adults: Results from Two Randomized Clinical Trials. Metabolites 2022; 12:metabo12121180. [PMID: 36557218 PMCID: PMC9787962 DOI: 10.3390/metabo12121180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022] Open
Abstract
The effects of spirulina consumption added in foods were investigated in two crossover clinical trials (n = 13 different healthy adults). In Trial-1 adults consumed cookies with-and-without spirulina (3.12 g per 100 g final product; 2.5 g spirulina per 50 g available carbohydrates) according to glycemic index (GI) methodology. In Trial-2, adults consumed 4 g, 6 g, and 8 g spirulina as beverage diluted in 50 g D-glucose vs. 50 g plain D-glucose. Capillary blood glucose samples were collected at 0, 15, 30, 45, 60, 90, and 120 min and blood pressure (BP) was measured at beginning and end of each visit in both trials. Trial-1: both cookies with and without spirulina provided medium GI values (59 and 60, respectively, on glucose-scale), but no significant differences were found for BP. Trial-2: both 4 g and 8 g spirulina lowered postprandial glucose at 120 min (95% CI: -1.64 to -16.12 and -1.23 to -15.87, respectively). The results explained 29% of variation. Only 8 g spirulina decreased significantly 90-120 min area under the curve (AUC) for glucose and systolic BP (-4%). No differences were found for fasting glucose. Adding spirulina to cookies did not affect glucose responses and BP. Only 8 g provided significantly lower 90-120 min-AUC for glucose and BP compared to 4 g, 6 g-and-D-glucose, indicating advantages to glycemic control and hypertension.
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Affiliation(s)
- Foteini Lympaki
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Marianna Giannoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 14123 Lykovrisi, Greece
| | - Emmanuella Magriplis
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Dionysia Lydia Bothou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Varvara Andreou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 14123 Lykovrisi, Greece
| | - George D. Dimitriadis
- Sector of Medicine, Medical School, National and Kapodistrian University of Athens, 15772 Athens, Greece
| | - Giorgos Markou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 14123 Lykovrisi, Greece
| | - Antonis Zampelas
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Georgios Theodorou
- Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - George Katsaros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 14123 Lykovrisi, Greece
| | - Emilia Papakonstantinou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- Correspondence:
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Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice. Processes (Basel) 2022. [DOI: 10.3390/pr10091793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction to understand the impact on weight and oral glucose tolerance of C-PC extract in Swiss mice fed with a high-fat diet (HFD). The proximate composition and antioxidant activity were analyzed in Spirulina by-products: SB, C-PC, and Remaining biomass (RB). The protein content on a dry basis was 52.05% in SB and 61.16% in RB and 118.97 μg/g in C-PC. The antioxidant activity was equal for SB and C-PC but higher than RB. However, RB can be considered a promising ingredient, promoting the sustainable use of the whole SB. Swiss mice were distributed in five groups: control diet (CD), HFD, HFD plus Spirulina biomass (HFDS), HFD plus C-PC (HFDC), and HFD plus remaining biomass (HFDR). HFDS increased the delta weight of the animals and showed glucose intolerance compared to the CD and HFDC groups. The results demonstrated that the supplementation of 500 mg/kg of body weight of SB in the HFDS group did not show antiobesogenic potential with an HFD, but it is essential to conduct further studies to bring other interesting responses regarding C-PC biological in vivo effects.
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AlFadhly NKZ, Alhelfi N, Altemimi AB, Verma DK, Cacciola F, Narayanankutty A. Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. Molecules 2022; 27:molecules27175584. [PMID: 36080350 PMCID: PMC9458102 DOI: 10.3390/molecules27175584] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 01/14/2023] Open
Abstract
Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages.
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Affiliation(s)
- Nawal K. Z. AlFadhly
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- Correspondence: (N.K.Z.A.); (F.C.)
| | - Nawfal Alhelfi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
- Correspondence: (N.K.Z.A.); (F.C.)
| | - Arunaksharan Narayanankutty
- Division of Cell and Molecular Biology, PG and Research Department of Zoology, St. Joseph’s College (Autonomous), Devagiri, Calicut 673008, Kerala, India
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Koite NLN, Sanogo NI, Lépine O, Bard JM, Ouguerram K. Antioxidant Efficacy of a Spirulina Liquid Extract on Oxidative Stress Status and Metabolic Disturbances in Subjects with Metabolic Syndrome. Mar Drugs 2022; 20:md20070441. [PMID: 35877734 PMCID: PMC9318250 DOI: 10.3390/md20070441] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/23/2022] [Accepted: 06/27/2022] [Indexed: 01/30/2023] Open
Abstract
Lipid peroxidation is associated with the development of some pathologies, such as cardiovascular diseases. Reduction in oxidative stress by antioxidants, such as Arthrospira (formely Spirulina), helps improving this redox imbalance. The aim of the study was to evaluate the effect of the Arthrospira liquid extract “Spirulysat®” on oxidative markers—in particular, oxidized LDL (oxLDL)/total LDL cholesterol—and isoprostanes and to investigate its impact on lipid and glucose metabolism in the metabolic syndrome subject. A controlled, randomised, double-blind design was conducted in 40 subjects aged 18 to 65 years with metabolic syndrome after a daily intake of Spirulysat® or placebo for twelve weeks. Blood and urinary samples were collected at three visits (V1, V2, V3) in the two groups for parameters determination. Although the Spirulysat® group showed a decrease at all visits of the oxLDL/total cholesterol ratio, there was no significant difference compared to the placebo (p = 0.36). The urinary isoprostanes concentration in the Spirulysat® group was reduced (p = 0.014) at V3. Plasma triglycerides decreased at V3 (p = 0.003) and HDL-cholesterol increased (p = 0.031) at all visits with Spirulysat®. In conclusion, Spirulysat® did not change the oxidized LDL (oxLDL)/LDL ratio but decreased the urinary isoprostanes, plasma triglycerides and increased HDL cholesterol, suggesting a beneficial effect on metabolic syndrome.
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Affiliation(s)
- N’Deye Lallah Nina Koite
- Département de Recherche en Santé Publique, Faculté de Pharmacie, Université des Sciences, des Techniques et des Technologies, Bamako J287+PM5, Mali;
| | | | | | - Jean-Marie Bard
- Centre National de la Recherche Scientifique, ISOMer—UE 2160, IUML—Institut Universitaire Mer et Littoral, Nantes Université, 44035 Nantes, France;
- Institut de Cancérologie de l’Ouest, 44805 Saint-Herblain, France
- Centre de Recherche en Nutrition Humaine Ouest (CRNH-O), 44093 Nantes, France
| | - Khadija Ouguerram
- Centre de Recherche en Nutrition Humaine Ouest (CRNH-O), Unité Mixte de Recherche, Institut des Maladies de l’Appareil Digestif (IMAD), NRAE, Physiopathologie des Adaptations Nutritionnelles (PhAN), Nantes Université, 44093 Nantes, France
- Correspondence: ; Tel.: +33-240-084-485
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