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Alves JLDB, Costa PCTD, Sales LCSD, Silva Luis CC, Bezerra TPT, Souza MLA, Costa BA, de Souza EL. Shedding light on the impacts of Spirulina platensis on gut microbiota and related health benefits. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 38420934 DOI: 10.1080/10408398.2024.2323112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
Spirulina (S.) platensis is a blue-green algae with reported nutritional and health-promoting properties, such as immunomodulating, antioxidant, cholesterol-lowering properties, and beneficial effects on inflammatory diseases. Spirulina platensis can improve the function and composition of the gut microbiota and exert systemic beneficial effects. Gut dysbiosis is characterized by an imbalance in the composition and function of gut microbiota and is associated with several diseases. Some dietary bioactive compounds can restore the composition, diversity, and function of the gut microbiota and improve health-related parameters. This review proposes to gather relevant information on the effects of S. platensis supplementation on the modulation of the function and composition of gut microbiota and local and systemic measures related to gut health, such as inflammation, oxidative stress, and glucose and lipid metabolism. The body of evidence conducted with animals and clinical studies shows that S. platensis supplementation increased gut microbiota diversity and improved gut microbiota composition, as reported by a decrease in the Firmicutes/Bacteroides ratio, increase in the relative abundance of Prevotella and Lactobacillaceae, increase in short-chain fatty acid production and decrease of gut permeability. Improvements in gut microbiota have been associated with host health benefits such as anti-obesity, anti-diabetic, anti-hypertensive, anti-lipemic, anti-inflammatory, and antioxidant effects.
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Affiliation(s)
- José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraiba, 58051-900, Brazil
| | - Paulo César Trindade da Costa
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraiba, 58051-900, Brazil
| | | | - Cristiane Cosmo Silva Luis
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraiba, 58051-900, Brazil
| | | | - Maria Luiza Alves Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraiba, 58051-900, Brazil
| | - Bagnólia Araújo Costa
- Pharmaceutical Sciences Department, Health Sciences Center, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraiba, 58051-900, Brazil
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Frazão RF, Lopes IGL, Batista JCS, Lima JC, Souza MLA, Costa AN, Araújo LFB, Deniur RS, Bitencourt HTO, Martins RMP. PREVALÊNCIA DA INFECÇÃO PELO TREPONEMA PALLIDUM EM DOADORES DE SANGUE DO INSTITUTO DE HEMATOLOGIA E HEMOTERAPIA DO AMAPÁ. Hematol Transfus Cell Ther 2022. [DOI: 10.1016/j.htct.2022.09.851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Lopes IGL, Frazão RF, Batista JCS, Lima JC, Souza MLA, Costa AN, Araújo LFB, Deniur RS, Bitencourt HTO, Martins RMP. PREVALÊNCIA DA INFECÇÃO PELO VÍRUS DA IMUNODEFICIÊNCIA HUMANA, TIPO 1, EM DOADORES DE SANGUE DO INSTITUTO DE HEMATOLOGIA E HEMOTERAPIA DO AMAPÁ. Hematol Transfus Cell Ther 2022. [DOI: 10.1016/j.htct.2022.09.850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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