Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours

Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.

Effects of Spirulina phycocyanin on antioxidant capacity of ethanol-induced oxidative stress mice / 中国生物制品学杂志

@#Objective To investigate the effect of Spirulina phycocyanin on antioxidant capacity of ethanol-induced oxidative stress mice.Methods Forty-eight female KM mice were selected and randomly divided into four groups:The blank group,model group,low-dose group and high-dose group,12 for each group. Mice in low-dose and high-dose group were given0. 15 g/kg and 0. 30 g/kg phycocyanin by intragastric administration,once a day,continuously for 42 d,and the body mass of mice were weighed. Fasting for 16 h(overnight)after the last intragastric administration,50% ethanol was given once at 12 mL/kg body mass. The mice in model group were only given 50% ethanol by intragastric administration,while the mice in blank group were not given intragastric administration. After 6 h,the blood samples were collected and the sera were separated and detected for the content of 8-isoprostane by corresponding kit. The liver tissues of mice in each group were taken aseptically. After grinding and centrifuging,the supernatant was taken and detected for the contents of protein carbonyl,glutathione peroxidase(GSH-Px)and reduced glutathione(GSH)with corresponding kits. The correlation between mouse body mass and GSH was analyzed.Results Compared with the blank group,the body mass of mice in the model group increased,while the difference was not significant(F = 1. 585,P > 0. 05);the contents of 8-isoprostane in serum,protein carbonyl and GSH in liver tissue significantly increased(F = 11. 697,13. 582 and 17. 213 respectively,each P < 0. 05);the content of GSH-Px in liver tissue decreased,while the difference was not significant(F = 5. 978,P > 0. 05). Compared with the model group,the body mass of mice in low-dose and high-dose groups decreased significantly(F = 4. 125 and 18. 842 respectively,each P < 0. 05);the contents of 8-isoprostane in serum and protein carbonyl in liver tissue decreased significantly(F = 10. 695～40. 512,each P < 0. 01);the contents of GSH-Px and GSH in liver tissue significantly increased(F = 42. 65～76. 379,each P < 0. 01). The content of GSH in liver tissue was negatively correlated with the body mass of mice(R2= 0. 013 49,P > 0. 05).Conclusion Phycocyanin reduced the oxidative damage,improved the antioxidant capacity,and reduced the body mass of ethanol-induced oxidative stress mice.

Effect of Spirulina on Cochlea Histopathological Changes in Wistar Rats Induced by Kanamicin

@#Introduction: Streptomycin and kanamycin are aminoglycosides that are toxic to the cochlea vestibular system, can causing hearing loss. This antibiotic is used for the treatment of tuberculosis and its ototoxicity occurs in 20% of tuberculosis patients. Spirulina is a cyanobacterial species that is used as a dietary supplement and contains phycocyanin compounds that function as antioxidants and anti-inflammatory. The aim of this study was to determine the effect of spirulina on histopathological changes in the cochlea in Wistar rats after kanamycin induction. Methods: this study is a form of posttest-only controlled group design research with a sample of 24 wistar rats divided into 4 groups, namely negative control group, positive control group, treatment group 1 and treatment group 2. Observations of the study took place in November-December 2021. Histopathological measurements in hair cells, macrophages and cochlear vasculature. The analysis used non-parametric Kruskal-Wallis and post-hoc Mann-Whitney tests. Results: There were more hair cell damage, macrophage cell count, and significant vascular dilatation in the kanamycin group than in the without kanamycin group with the value p=0.001. There was significantly less number of hair cell damage in the kanamycin group with spirulina at a dose of 1000 mg than in the kanamycin group with spirulina at a dose of 400 mg p=0.045. Conclusion: There was a significant effect on the administration of spirulina on histopathological changes in the cochlea of rats.

The Effect of Dietary Supplement on Glutathione Level in Rats

Background: Oxidative stress occurs due to decreased glutathione inside the body. Some supplements may promote and stimulate glutathione production in the liver. This article aims to investigate the impact of different supplements on enhancing glutathione synthesis in rats’ livers. For this purpose 42 rats (male albino) were separated into 7 groups, each including 6 animals with average weights ranging between 150 and 160 g. Group 1 (control) and different groups consumed a basal diet for 8 weeks, whereas group 2 received 500 mg/kg bw of L-cysteine daily. Group 3 received 250 mg/kg bw of methionine, while group 4 got 250 mg/kg of L cysteine plus 125 mg/kg of methionine daily. Spirulina (20 mg/kg bw), turmeric (500 mg/kg bw), and dried garlic (500 mg/kg bw), respectively, were given to groups 5, 6, and 7. Results: Utilizing the various dietary supplements decreased levels of liver function enzymes, bilirubin, urea, creatinine, and malondialdehyde while enhancing levels antioxidant enzymes of liver, and increased glutathione of kidneys and liver. However, cysteine alone at 500 mg/kg bw decreased glutathione formation in the liver and kidneys. Compared to the amino acid supplements (group 2, 3, 4) used, spirulina, turmeric, and dried garlic had a significant impact on reducing liver function enzymes, bilirubin, uric acid, creatinine, urea, and malondialdehyde and increasing antioxidant enzymes, and glutathione while turmeric supplement showed the best influence. Using dietary supplements did not result in any pathological modifications in the liver tissues, but there were some unsatisfactory minor alterations. However, group 2 showed considerable pathological developments in the liver tissues. Conclusion: According to the findings, using the suggested dietary supplement except for cysteine alone can promote and encourage glutathione synthesis in different organs, especially the liver, hence alleviating the effects of oxidative stress associated with several illnesses.

Efecto de Spirulina maxima sobre la memoria espacial en Rattus norvegicus var. albinus / Effect of Spirulina maxima on spatial memory in Rattus norvegicus var. albinus

RESUMEN Introducción: La memoria es un proceso fisiológico que se activa por estímulos externos, es necesaria para modificar la conducta, adaptación al medio y la diferenciación del modelo animal. Este proceso complejo que involucra no sólo a las redes sinápticas sino otros mecanismos neurofisiológicos, suele ser estimulado por algunos nutraceúticos. Objetivo: Evaluar el efecto de Spirulina maxima sobre la memoria espacial en Rattus norvegicus var. albinus Material y Métodos: Se desarrolló un diseño de estímulo creciente donde se ordenaron cuatro grupos con 5 ratas cada uno, se agruparon en grupos Tratamiento I, II y III; a los que se les dio por vía oral Spirulina maxima a diferentes concentraciones y el grupo testigo sin tratamiento, se valoró la memoria espacial en el laberinto acuático de Morris. Resultados: Las ratas presentaron un tiempo de latencia equivalente para desarrollar la fase de adquisición y de retención, se registraron tiempos promedio; al aplicar la dosis 200 y 400 mg/kg no varían los índices de aprendizaje entre sí; y ante la dosis de concentración más alta 800 mg/kg se observó una disminución leve del tiempo de latencia de la fase de adquisición. De acuerdo con la prueba ANOVA hubo poca diferencia. Conclusiones: Hubo efecto de la Spirulina maxima en la memoria espacial del sujeto experimental, evidenciable en la duración de la conducta motora en el laberinto acuático de Morris, a través de índices de aprendizaje los cuales presentaron modificación favorable.

ABSTRACT Introduction: Memory is a physiological process that is activated by external stimuli. It is necessary for behavior modification, adaptation to the environment, and differentiation in the animal model. This complex process that involves not only synaptic networks but other neurophysiological mechanisms, is usually stimulated by some nutraceuticals. Objective: To evaluate the effect of Spirulina maxima on spatial memory in Rattus norvegicus var. albinus. Material and Methods: An increasing stimulus design was developed. Four similar groups of 5 rats were arranged and grouped into treatment I, II and III groups which were given Spirulina maxima orally at different concentrations; the control group did not received treatment. Spatial memory was assessed using the Morris water maze. Results: The rats presented an equal latency time to develop the acquisition and the retention phases; average times were recorded; the learning rates did not differ from each other at doses of 200 and 400 mg / kg; at the highest concentration dose of 800 mg / kg, there was a slight decrease in the latency time during the acquisition phase. There was a slight difference according to the ANOVA test. Conclusions: There was an effect of Spirulina maxima on the spatial memory of the experimental subject, which was evident in the duration of the motor behavior in the Morris water maze through learning rates which presented a favorable modification.

Physicochemical degradation of phycocyanin and means to improve its stability:A short review / 药物分析学报

The cyanobacterium Arthrospira platensis,spirulina,is a source of pigments such as phycobiliprotein and phycocyanin.Phycocyanin is used in the food,cosmetics,and pharmaceutical industries because of its antioxidant,anti-inflammatory,and anticancer properties.The different steps involved in extraction and purification of this protein can alter the final properties.In this review,the stability of phycocyanin(pH,temperature,and light)is discussed,considering the physicochemical parameters of kinetic modeling.The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45℃;however,exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant.Phycobiliproteins are sensitive to light;preservatives such as mono-and di-saccharides,citric acid,or sodium chloride appear to be effective stabilizing agents.Encapsulation within nano-or micro-structured materials such as nanofibers,microparticles,or nanoparticles,can also pre-serve or enhance its stability.

Spirulina platensis aqueous extracts ameliorate colonic mucosal damage and modulate gut microbiota disorder in mice with ulcerative colitis by inhibiting inflammation and oxidative stress / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Ulcerative colitis (UC) is a chronic and recurrent inflammatory bowel disease (IBD) that has become a major gastroenterologic problem during recent decades. Numerous complicating factors are involved in UC development such as oxidative stress, inflammation, and microbiota disorder. These factors exacerbate damage to the intestinal mucosal barrier. Spirulina platensis is a commercial alga with various biological activity that is widely used as a functional ingredient in food and beverage products. However, there have been few studies on the treatment of UC using S. platensis aqueous extracts (SP), and the underlying mechanism of action of SP against UC has not yet been elucidated. Herein, we aimed to investigate the modulatory effect of SP on microbiota disorders in UC mice and clarify the underlying mechanisms by which SP alleviates damage to the intestinal mucosal barrier. Dextran sulfate sodium (DSS) was used to establish a normal human colonic epithelial cell (NCM460) injury model and UC animal model. The mitochondrial membrane potential assay 3-‍‍(4,5-dimethylthiazol-2-yl)-2,‍5-diphenyltetrazolium bromide (MTT) and staining with Annexin V-fluorescein isothiocyanate (FITC)/propidium iodide (PI) and Hoechst 33258 were carried out to determine the effects of SP on the NCM460 cell injury model. Moreover, hematoxylin and eosin (H&E) staining, transmission electron microscopy (TEM), enzyme-linked immunosorbent assay (ELISA), quantitative real-time polymerase chain reaction (qPCR), western blot, and 16S ribosomal DNA (rDNA) sequencing were used to explore the effects and underlying mechanisms of action of SP on UC in C57BL/6 mice. In vitro studies showed that SP alleviated DSS-induced NCM460 cell injury. SP also significantly reduced the excessive generation of intracellular reactive oxygen species (ROS) and prevented mitochondrial membrane potential reduction after DSS challenge. In vivo studies indicated that SP administration could alleviate the severity of DSS-induced colonic mucosal damage compared with the control group. Inhibition of inflammation and oxidative stress was associated with increases in the activity of antioxidant enzymes and the expression of tight junction proteins (TJs) post-SP treatment. SP improved gut microbiota disorder mainly by increasing antioxidant enzyme activity and the expression of TJs in the colon. Our findings demonstrate that the protective effect of SP against UC is based on its inhibition of pro-inflammatory cytokine overproduction, inhibition of DSS-induced ROS production, and enhanced expression of antioxidant enzymes and TJs in the colonic mucosal barrier.

Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditions were used to obtain most acceptable rice: Spirulina blend extrudates. In present study before extrusion processing different additives (citric acid and sodium bicarbonate) were added in rice: Spirulina blend and checked its effect on colour degradation kinetics at varied packaging and storage conditions. Higher screw speed (100 rpm) indicating less residence time of feed material inside the barrel resulted in higher colour retention of rice: Spirulina (97:03) blend extrudates. Kinetics for rice: Spirulina (97:03) blend extrudates indicates faster rate of colour degradation in terms of lightness (half-life of 4 days) when packed in metalized polyethylene at 50°C with 65% relative humidity. Increased concentration of Spirulina (1-3%) in raw formulations resulted in increase in concentration of all amino acids. Impact of extrusion processing has shown non-significant (p ≤ 0.05) effect on amino acid concentrations of rice: Spirulina blend extrudates. Also, all the spirulina added samples showed good consumer acceptability with the score of 6.7

Effect of Spirulina on Lipid Profile, Glucose and Malondialdehyde Levels in Type 2 Diabetic Patients

Abstract The study aimed to assess possible spirulina effects on lipid profile, glucose, and malondialdehyde levels in new cases of type 2 diabetes. The subjects consisted of 30 new cases of types 2 diabetes that divided into two groups; each consisted of 15 diabetic patients. Group I did not take any functional food or supplement and received no spirulina supplementation. Group II or experimental group also did not take any functional food or supplement but received spirulina supplementation. Analysis of data was done using SPSS 16.0. The Kolmogorov-Smirnov test, paired t-test, Wilcoxon test, and Spearman correlation analysis were used to analyze the data. After eight weeks of spirulina supplementation, significant differences were shown in the serum levels of total cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride, and malondialdehyde. The serum fasting blood glucose, lipid profiles, and malondialdehyde levels at baseline were negatively and positively correlated with changes in these parameters. Spirulina supplementation may have a beneficial effect on lipid profile and malondialdehyde (MDA) levels through an interventional 8 weeks. This effect may protect subjects against free radicals and the development of some diseases such as atherosclerosis. The spirulina supplementation also showed a potential lipid-lowering effect on new case type 2 diabetic patients which may help the diabetics to have control on lipid levels. In addition, spirulina may be used as a functional food for the management of lipid profiles and MDA levels.

Spirulina platensis en el tratamiento de la obesidad y de algunas de sus consecuencias / Spirulina platensis in the Treatment of Obesity and some of its Consequences

Introducción: La Spirulina platensis constituye un sustancial reservorio de nutrientes y de alimentos funcionales con un bajo contenido de calorías. Aunque en la literatura se mencionan varias cualidades benéficas, una de ellas es aumentar la sensación de saciedad, lo que abre la posibilidad de ser empleada en la prevención y tratamiento de la obesidad y de algunas de sus consecuencias. Objetivo: Describir el papel de la Spirulina platensis en el tratamiento de la obesidad y de algunas de sus consecuencias. Métodos: Se realizó una búsqueda de literatura relevante sobre el tema en el primer cuatrimestre de 2020. Se utilizaron como buscadores de información científica: Pubmed, Scielo, Google y Google Académico. La estrategia de búsqueda incluyó los siguientes términos como palabras clave: Espirulina; Spirulina platensis; Obesidad; Exceso de peso. Se evaluaron artículos de revisión, de investigación y páginas Web que, en general, tenían menos de 10 años de publicados, en idioma español, portugués e inglés, y que hicieran referencia específicamente al tema de estudio a través del título. Fueron excluidos los artículos que no cumplieron con estas condiciones. Esto permitió el estudio de 75 referencias bibliográficas, de las cuales 51 se citaron en el presente artículo. Conclusiones: La Spirulina platensis representa una opción como suplemento nutraceútico y funcional, con valor preventivo y coadyuvante en el tratamiento de la obesidad y de algunas de sus consecuencias, al menos a corto plazo(AU)

Introduction: Spirulina platensis is a substantial reservoir of functional foods and nutrients with low calorie content. Although several beneficial qualities are mentioned in the scientific literature, one of them is to increase the feeling of satiety, which opens the possibility of being used for preventing and treating obesity, as well as some of its consequences. Objective: To describe the role of Spirulina platensis for treating obesity and some of its consequences. Methods: A search of relevant literature on the subject was carried out in the first four months of 2020. The following scientific information search engines were used: Pubmed, Scielo, Google and Google Scholar. The search strategy included the following terms as keywords: espirulina [spirulina], Spirulina platensis, obesidad [obesity], exceso de peso [overweight]. Review articles, research articles and Web pages were assessed, which, in general, had been published within less than ten years, in Spanish, Portuguese and English, and which made specific reference to the study topic through their titles. Articles that did not meet these conditions were excluded. This allowed the study of 75 bibliographic references, of which 51 were cited in this article. Conclusions: Spirulina platensis is an option as a nutraceutical and functional supplement, with preventive and coadjutant value for the treatment of obesity and some of its consequences, at least in the short term(AU)

Perfil hepático de ácidos grasos de ratas gestantes-lactantes y vírgenes suplementadas con espirulina (Arthrospira platensis)

RESUMEN Siendo la desnutrición un gran problema en países en desarrollo, que afecta en especial a madres gestantes y a recién nacidos, es necesario recurrir a fuentes de alimentos funcionales que contribuyan a mejorar dicho problema. La espirulina es un alimento ampliamente disponible y con un buen perfil nutricional que podría ser de utilidad, aunque no exista evidencia de su efecto sobre el perfil de ácidos grasos en periodo reproductivo en humanos o animales. El objetivo de este estudio fue evaluar el efecto del consumo de espirulina en ratas Holtzman gestantes-lactantes y vírgenes sobre el perfil hepático de ácidos grasos. Para ello, se consideraron 3 tratamientos: control, 5% y 10% de suplemento de espirulina, evaluándose las variables de relación producto/precursor de las enzimas de elongación e insaturación de ácidos grasos en hígado, peso del hígado y grasa visceral, consumo de alimento y evolución del peso corporal. Se obtuvo un incremento en la concentración de ácidos grasos n-6 y saturados en el hígado de ratas gestantes-lactantes, acompañado de un mayor apetito y aumento del peso de las crías al nacer, sin modificar el peso de las madres. El peso del hígado disminuyó solo en ratas gestantes-lactantes y la grasa visceral aumentó solo en ratas vírgenes. Se concluye que el consumo de espirulina en las ratas gestantes-lactantes mejora su perfil AGPI n-6 hepático y su apetito, así como el peso de las crías al nacer, sin influir en el peso de las madres.

ABSTRACT As malnutrition, which primarily affects pregnant mothers and newborns, is a major problem in developing countries it is necessary to use functional food sources that help to improve this problem. Spirulina is a widely available food with a good nutritional profile that could be useful, however, there is no evidence of its effect on the fatty acid profile during the reproductive period in female rats. The objective of this study was to evaluate the effect of spirulina consumption in pregnant-lactating and virgin Holtzman rats on the hepatic fatty acid profile. For this, 3 treatments were considered: control, 5% and 10% of spirulina supplement, evaluating the variables of the product/precursor ratio of the elongation and unsaturation enzymes of fatty acids in liver, liver and visceral fat weight, intake of food and body weight evolution. An increase in the concentration of PUFA n-6 and saturated fatty acids was obtained in the liver of pregnant-lactating rats, accompanied by a greater appetite and an increase in offspring weight at birth, without modifying the weight of the mothers. Liver weight decreased only in pregnant-lactating rats and visceral fat increased only in virgin rats. It is concluded that the intake of spirulina in pregnant-lactating rats improves their PUFA n-6 hepatic profile and their appetite, as well as the weight of the pups at birth, without influencing the weight of mothers.

Espirulina como producto natural con potencialidades para su empleo en pacientes con diabetes mellitus / Spirulina as a natural product with potentials for its use in patients with diabetes mellitus

Introducción: La Spirulina platensis es una cianobacteria planctónica filamentosa, que contiene un espectro natural de mezclas de pigmentos de caroteno, xantofila y ficocianina, con actividad antioxidante y la posibilidad de inducir un mejor control de la glucemia en las personas con diabetes mellitus. Objetivo: Describir los efectos del uso del producto logrado a partir de la bacteria Spirulina platensis en el paciente con diabetes mellitus. Método: Se utilizaron como buscadores de información científica a PubMed, SciELO, Google y Google Académico. Las palabras claves utilizadas fueron: espirulina, Spirulina platensis, Arthrospira platensis, diabetes mellitus y control metabólico. Se evaluaron artículos de revisión, de investigación y páginas web que, en general, tenían menos de 10 años de publicados en idioma español, portugués e inglés, cuyos títulos estaban relacionados con el tema de estudio. Se obtuvieron 70 referencias bibliográficas, de las cuales 49 se citaron en el presente artículo. Conclusiones: La espirulina tiene varios efectos benéficos que permiten su uso como coadyuvante en la prevención y tratamiento de la diabetes mellitus. Es un nutriente con bondades nutraceúticas y funcionales, con potente actividad antioxidante, que incide en un mejor control glucémico y puede ser útil en el manejo de las posibles complicaciones y comorbilidades que acompañan a la diabetes mellitus. Su uso conlleva la posibilidad de algunas reacciones adversas, sobre todo de tipo digestivas, aunque no son frecuentes si se emplean las dosis recomendadas; en general, es considerada un producto seguro(AU)

Introduction: Spirulina platensis is a plankton filamentous cyanobacteria that has a natural spectrum of carotene, xanthophyll and phycocyanin pigments´mix, with antioxidant activity and the possibility of inducing a better control of glycemia in patients with diabetes mellitus. Objective: Describe the effects of the use in patients with diabetes mellitus of a product made from Spirulina platensis bacteria. Method: There were used as scientific information searchers: PubMed, SciELO, Google and Google Scholar. The keywords used were: Spirulina, Spirulina platensis, Arthrospira platensis, diabetes mellitus and metabolic control. There were assessed review articles, research articles and web pages, that in general had less than 10 years of being published in Spanish, Portuguese or English language, and whose titles were related with the studied topic. 70 bibliographic references were collected, and 49 of them were quoted in this article. Conclusions: Spirulina has different beneficial effects that allow its use as coadjuvant agent in the prevention and treatment of diabetes mellitus. It is a nutrient with functional and nutraceutical mildness, with a powerful antioxidant activity which has incidence in a better glycemic control and can be useful in the management of possible complications and comorbidities that accompany diabetes mellitus. Its use entails the possible adverse reactions, mainly digestive ones; although they are not frequent if the recommended doses are used. In general terms, it is considered a safe product(AU)

Growth and nitrogen uptake by Arthrospira platensiscultured in aquaculture wastewater from Nile tilapia reared in biofloc system

This study aimed to evaluate the growth of Arthrospira (Spirulina)platensiscultivated in Zarrouk culture medium and effluent from Nile tilapia (Oreochromis niloticus) reared in biofloc system. Four treatments were used: Control (100% Zarrouk), E50 (50% Zarrouk + 50% Tilapia effluent), E75 (25% Zarrouk + 75% Tilapia effluent), and E100 (100% Tilapia effluent), and the experiment lasted 10 days. Growth parameters such as maximum cell density (MCD), doubling time (DT), and growth rate (K) were daily evaluated, as well aspH and water temperature. In addition, the concentrations of total ammonia nitrogen (TAN), nitrite-N (NO2-N), and nitrate-N (NO3-N) were analyzed in order to compare nitrogen absorption. Among treatments, E50 and E75 obtained higher maximum cell densities and presented an exponential growth rate similar to the control treatment. Regarding the concentrations of nitrogen compounds, a significant reduction was observed in all treatments, with an NO3-Nuptake of 99%, followed by 80% of TAN and 90% of NO2-N. Thus, giving the results obtained, besides being able to grow in wastewater, A. platensis can also be used in bioremediation processes, confirming the potential of this species.

Efecto hepatoprotector, antioxidante y anticancerígeno de la espirulina / Hepatoprotective, antioxidant and anticancer effect of Spirulina

Introducción: la espirulina es un alga que se emplea como un suplemento alimenticio de gran importancia, consumido desde la antigüedad, actualmente son conocidas sus propiedades como hepatoprotector, antioxidante, anticancerígeno, entre otros, que brindan una mejor salud y por ende calidad de vida. Actualmente las enfermedades hepáticas y el cáncer tienen prevalencia convirtiéndose en un gran problema sanitario que aqueja a la humanidad. En este sentido el presente trabajo halla su importancia. Objetivo: realizar una revisión sobre la actividad farmacológica de las diferentes especies de espirulina relacionadas con el efecto hepatoprotector, antioxidante y anticancerígeno. Material y Métodos: se implementó una búsqueda exhaustiva en base de datos en línea como Pubmed, Scopus, Medline y Ebsco, se incluyeron solo trabajos originales completos de corte experimental y clínico publicados en el periodo 2000 a 2019. Desarrollo: se encontraron 2064 artículos relacionados de los cuales 58 cumplían los requisitos exigidos en el presente trabajo, fueron trabajados por análisis documental y agrupación en clusters atendiendo a sus propiedades farmacognósicas. Conclusiones: los artículos revisados refieren el gran potencial que tiene la espirulina como agente hepatoprotector, antiinflamatorio, antioxidante, citotóxico, antimutagénico, apoptótico y anticancerígeno soportado en su gran variedad de contenido nutracéutico(AU)

Introduction: Spirulina is an alga used as a food supplement of great importance that has been consumed since ancient times. At present, its hepatoprotective potential, antioxidant activity and anticancer effect among other properties are known. These properties provide better health and thus better quality of life. Currently, liver diseases and cancer have a significant prevalence, becoming a major health problem afflicting humankind. In this regard, the present work is particularly important. Objective: To review the pharmacological activity of different Spirulina species related to the hepatoprotective, antioxidant and anticancer effect. Material and methods: A rigorous search was carried out in online databases such as Pubmed, Scopus, Medline and EBSCO. Only complete original experimental and clinical works published from 2000 to 2019 were included. Development: A total of 2064 related articles were found. Of them, 58 fulfilled the requirements of the present work. Document analysis and cluster grouping were carried out taking into account its pharmacological properties. Conclusions: The reviewed articles provide information about the great potential of Spirulina as a hepatoprotective, anti-inflammatory, antioxidant, cytotoxic, antimutagenic, apoptotic and anticancer agent supported in its great variety of nutraceutical content(AU)

The effect of Spirulina algae on the immune response of SPF chickens to commercial inactivated Newcastle vaccine in poultry / El efecto del alga Spirulina sobre la respuesta inmune de pollos SPF inducida por la vacuna inactivada comercial contra la enfermedad de Newcastle

The objective of this study was to investigate the effects of Spirulina platensis (SP) powder supplementation on immune response in SPF chickens. For this purpose, 120 SPF chicks were randomly clustered into six groups consisting of 20 birds each which assigned to five groups vaccinated by commercial inactivated Newcastle disease (ND) vaccine at 21 days of age. The four groups were supplemented with 0.5, 1, 1.5 and 2 g of SP per kg of ration at 7 day of age and other group as control treatment group. Control unvaccinated group still without any treatment. Individual blood samples were collected weekly from all groups, and NDV-HI antibodies were measured using Hemagglutination inhibition (HI) test. After 28 days post-vaccination, ten birds from all groups were challenged intramuscularly at a dose 0.5 mL/bird containing 106 EID50 of local NDV genotype VII. Challenge virus shedding was detected using real time qrt-PCR of oropharyngeal swabs that were collected from all challenged chicken groups of at 3, 5, 7 and 10 days post challenge. Obtained results showed that vaccinated groups of SPF-chickens either supplied with Spirulina or control treatment group induced positive serological response as NDV-HI antibody were measured in sera of immunized chicks (7.6, 8, 8.3, 8.9 and 7.4 log2, respectively) at 4 weeks post vaccination (WPV). Significant differences were observed at 2 WPV in the vaccinated SPF chickens consumed 1, 1.5 and 2 g of SP/kg of ration, compared to untreated vaccinated group (p<0.05). Immunized SPF chickens supplied with different SP concentration confer satisfactory protection against heterologous challenge virus (90 percent, 100 percent, 100 percent and 100 percent respectively), in contrast to untreated vaccinated chickens. Different percentages of reduction of viral shedding (55 percent, 65 percent, 76 percent and 87 percent) of treated vaccinated chickens with different concentration of SP were detected, despite untreated group were reduced 46 percent from total viral shedding. These findings suggest that dietary Spirulina has immune-stimulatory effects on the immune system of SPF chickens. One gram from SP per kg of ration was minimum recommended concentration that able to exhibit optimum immune response, increase protection against heterologous strains and able to reduce viral shedding(AU)

El objetivo de este estudio fue investigar los efectos de la suplementación con polvo de Spirulina platensis (SP) sobre la respuesta inmune en pollos SPF. Para este propósito se agruparon al azar 120 polluelos SPF en seis grupos de 20 aves cada uno, que se asignaron a cinco grupos vacunados con la vacuna comercial inactivada contra la enfermedad de Newcastle (ND) a los 21 días de edad. Cuatro grupos se suplementaron con 0,5; 1; 1,5 y 2 g de SP por kg de ración a los 7 días de edad, un grupo vacunado sin suplemento y un grupo sin ningún tratamiento. Semanalmente, se recogieron muestras de sangre individuales de todos los grupos y se midieron los anticuerpos hemaglutinantes contra el virus Newcastle (NDV-HI) mediante la prueba de inhibición de la hemaglutinación (HI). 28 días después de la vacunación, fueron retadas diez aves de cada grupo por vía intramuscular a una dosis 106 EID50 del genotipo VII del NDV local en un volumen de 0,5 mL/ave. Se detectó la eliminación del virus mediante qrt-PCR en hisopos orofaríngeos que se recolectaron en todos los grupos a los 3, 5, 7 y 10 días después del reto. Los resultados obtenidos mostraron que los grupos vacunados de pollos y suplementados con Espirulina y el grupo de control vacunado, indujeron una respuesta serológica positiva cuando se determinaron los anticuerpos NDV-HI en los pollitos inmunizados (7,6; 8; 8,3; 8,9 y 7,4 log2 respectivamente) a las 4 semanas después de la vacunación (SPV). Se observaron diferencias significativas a las 2 SPV en los pollos vacunados que consumieron 1, 1,5 y 2 g de SP/kg de ración, en comparación con el grupo vacunado no tratado (p<0,05). Los pollos inmunizados que recibieron diferentes concentraciones de SP mostraron una protección satisfactoria contra el desafío heterólogo viral (90 por ciento, 100 por ciento y 100 por ciento respectivamente), en contraste con los pollos vacunados no tratados. Se observaron diferentes porcentajes de reducción de la diseminación viral (55 por ciento, 76 por ciento y 87 por ciento) entre los pollos vacunados tratados con diferente concentración de SP. En el grupo no tratado se redujo al 46 por ciento. Estos hallazgos sugieren que la Espirulina en la dieta tiene efectos inmunoestimuladores sobre el sistema inmunitario de los pollos. Un gramo de SP por kg de ración fue la concentración mínima recomendada para una respuesta inmune óptima, y de esta forma aumentar la protección contra las cepas heterólogas y disminuir la diseminación viral(AU)

Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis

Background and Objectives:The cyanobacterium Spirulinaalso calledblue green algae is a class of gram negative bacteria which possesses wide range of bioactive colored components as Phycocyanin, carotenoids and chlorophyll. Spirulinais one of the microalgae containing nutrients that havebeen used as a functional food in addition to therapeuticand pharmaceutical applications.This study aimed to evaluate the biochemical composition of Spirulina platensisbiomass and its ethanolic and aqueous extracts, as well as, evaluate the antioxidant activities of the biomass, ethanolic, aqueous and the purified Phycocyanin.Materials and Methods:The chemical compositions of Spirulina platensis were determined, as well as the antioxidant activity of extracts, Phycocyanin, Phycocyanopeptide and Phycocyanobilin using (DPPH) radical-scavenging activity.Results:Results show that biomass has higher total proteins (49.72±0.508%), total carbohydrates (10.3±0.330%), moisture content (7.5±0.685%), lipids (7.2±0.105%) and Minerals (6.9±0.130%).In biomass, the total phenols (51.20±0.25μg/mL) and flavonoids (97.73±1.858 μg/mL) were high compared to the ethanolic (49.48±0.130 and 69.07±1.814 μg/mL) and aqueous (15.27±0.639 and 4.67±0.611 μg/mL) extracts respectively. In the phenolic compounds, pyrogallol was identified as the major compound in biomass and aqueous extract (63.85 and 12.33%) respectively, E-vanillic acid in ethanolic (18.20 %), whereas, hespirdin (3.517 and1.639%) were major flavonoids found in aqueous and ethanolic extracts respectively. The DPPH scavenging activity was found higher in ethanolic extract compared to aqueous while in bioactive, the order of antioxidant activity was Phycocyanin > Phycocyanobilin > Phycocyanopeptide.Conclusions:The study data regarding toSpirulinanutritional value, makesSpirulinaan excellent choice when formulating diets and combating malnutrition. Furthermore, it is a strong antioxidant and could be used as alternative treatments as anticancer, antidiabetic, and anti-inflammatory agent.

Paclitaxel and spirulina co-loaded polymeric nanoparticles: in-vitro and in-vivo anticancer study

Paclitaxel spirulina nanoparticles were said to have promising anticancer activity against gastric cancer. Nanoparticles of paclitaxel-spirulina were prepared for treating gastric cancer using precipitation technique. The synergistic anticancer efficiency againstMKN45 cells retains when the paclitaxel and spirulina were encapsulated into nanoparticles. To increase the site specific delivery, intra-tumoral administration was carried in the in vivo evaluation. There was an increase in overall survival in an MKN45-transplanted mice model and notable improvement in anti-tumour efficacy when paclitaxel-spirulina nanoparticles were delivered through intra-tumoral administration. The further investigation of overall anticancer mechanism of these nanoparticles is made as a major part in this research. Hence, the conjecture of this research is that, the paclitaxel-spirulina encapsulated nanoparticles could be an effective chemotherapeutic formulation for gastric cancer.

Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a source of natural bioactive molecules and to evaluate the effect of the amount of added spirulina on their sensory properties (texture, shred, color, odor and taste) and acceptability using a panel of 10 members. The results indicated that addition of spirulina to the cookies affected the texture, the mouth feel, the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line. The cookies that received no spirulina had smoother texture and moist-smooth mouth feel whereas those received spirulina had more sandy-course texture and heavy-chewy mouth feel. Increasing spirulina content from 5 to 15% made the cookies more firm and harder to break. Irregular large parts and continuous break lines were observed with the cookies that received no spirulina while more granules and smaller parts with irregular line were observed with all the cookies that received spirulina. The results showed that adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The color of the cookies that received no spirulina was yellow to yellow-orange and that of the cookies that received 5 and 10% spirulina was yellow- green to green-yellow-green while that of the cookies received 15% spirulina was green-yellow-green to green-blue-green. All the baked cookies had a noticeable smell and the odor intensity ranged from faint to strong. Increasing the spirulina content from 5 to 15% (3-fold) increased the odor intensity by 19.6%. The nature of the smell of the cookies that received 0 and 5% spirulina was pleasant while that of the cookies that revived 10 and 15% spirulina was musty-seawater and fishy-seawater, respectively. The addition of spirulina affected both the taste and the degree of acceptance. The taste of the cookies that received no spirulina was sweet-delicious with a high degree of acceptance while the taste of the cookies that received spirulina varied from sweet-sour to bitter-fishy with lower degree of acceptance. Adding 5% spirulina did not affect the smell or the taste. However, addition of a flavoring agent to cookies having higher spirulina contents (10-15%) may be required to musk the smell and taste of spirulina. The results showed that addition of spirulina enhanced the nutritional value of the cookies by increasing the protein content of the cookies and enriching them with vitamins, mineral, omega fatty acids and amino acids, all of which have significant health benefits to school children. Therefore, a further work should be directed towards improving the smell and the taste of spirulina cookies.

Fishmeal substitution for Arthrospira platensis in juvenile mullet ( Mugil liza) and its effects on growth and non-specific immune parameters / Substitución de harina de pescado por Arthrospira platensis en juveniles de lisa (Mugil liza) y sus efectos en el crecimiento y parámetros del sistema inmune no-específico / Substituição da farinha de peixe por Arthrospira platensis em juvenis de tainha (Mugil liza) e seus efeitos no crescimento e nos parâmetros do sistema imune não-especifico

Abstract Background: Cyanobacterium Athrospira platensis (Spirulina) is a potential fishmeal (FM) substitute in fish diets because of its high protein content, antioxidant and immunostimulant properties. Objective: To evaluate the effects of total and partial substitution of FM with A. platensis (0, 30, 50, 70 and 100% substitution) in juvenile mullet (Mugil liza). Methods: Juvenile mullets (n=210) were maintained in a recirculation system under optimal water parameters for the species. Mullets were fed five experimental diets for 80 days. Each diet was tested in triplicate tanks. At the end of the experimental period growth parameters were measured and samples of blood, liver and spleen were taken to evaluate the immune system. Results: Full replacement (100%) of FM resulted in growth deficits and low survival. The FM replacement induced changes in the proportion of macrophages and lymphocytes. Up to 50% FM replacement increased the expression of CD3 receptors in spleen T lymphocytes (T-Cells), whereas >50% FM replacement decreased the expression of CD3 receptors. We also found that partial FM substitution diminished the apoptotic process. Conclusions: Up to 50% FM substitution with A. platensis can improve performance of non-specific immune system of mullets.

Resumen Antecedentes: La cianobacteria Arthrospira platensis (Spirulina) puede usarse como substituto potencial de la harina de pescado (HP) por su alto contenido de proteína, sus antioxidantes y sus propiedades inmunoestimulantes. Objetivo: Analizar el efecto de la substitución parcial y total de HP por A. platensis (0, 30, 50, 70 y 100% de substitución) en juveniles de lisa (Mugil liza). Métodos: Juveniles de lisa (n=210) se mantuvieron en un sistema de recirculación con parámetros de calidad de agua en niveles óptimos para la especie. Las lisas se alimentaron con las dietas experimentales durante 80 días. Cada dieta fue evaluada en triplicado. Al final del periodo experimental se midieron los parámetros de crecimiento y se colectaron muestras de sangre, hígado y bazo para evaluación del sistema inmune. Resultados: La substitución total (100%) resultó en deficiente crecimiento y baja sobrevivencia. El remplazo de HP produjo cambios en las proporciones de macrófagos y linfocitos. La substitución de hasta un 50% HP aumentó la expresión de receptores CD3 en linfocitos T del bazo. Por otro lado, la substitución mayor a 50% HP disminuyó la expresión de receptores CD3. La substitución parcial de HP disminuyó el proceso de apoptosis. Conclusiones: Proponemos una substitución de HP del 50% por A. platensis, lo cual mejora el desempeño del sistema inmune no especifico de las lisas.

Resumo Antecedentes: A cianobactéria Athrospira platensis (Spirulina) é um potencial substituto da farinha de peixe (FP) pelo seu alto conteúdo de proteína, antioxidantes e características imune estimulantes. Objetivo: Foram avaliados os efeitos da substituição parcial e total da FP por A. platensis (0, 30, 50, 70 e 100% substituição) em juvenis de tainha (Mugil liza). Métodos: Juvenis de tainha (n=210) foram mantidos em um sistema de recirculação com os parâmetros da água sendo mantidos em níveis ótimos para a espécie. As tainhas foram alimentadas com as dietas experimentais por 80 dias, cada dieta foi testada em triplicata, ao final do período experimental foram avaliados os parâmetros de crescimento e amostras de sangue, fígado e baço foram coletadas para a avaliação do sistema imune. Resultados: A substituição total de FP resultou em redução do crescimento e baixa sobrevivência. A avaliação do sistema imune demostrou que a substituição da FP produz alterações nas proporções de macrófagos e linfócitos. Provou-se que até 50% de substituição da FP incrementa a expressão de receptores CD3. Além disso, a substituição parcial da FP diminui o processo de apoptose. Conclusão: Baseado em nossos descobrimentos, se propõe a substituição de até 50% da FP por A. platensis que melhorará o desempenho do sistema imunológico não específico das tainhas.

Pentoses Used in Cultures of Synechococcus nidulans and Spirulina paracas: Evaluation of Effects in Growth and in Content of Proteins and Carbohydrates

Abstract The biological assimilation of the sugars present in lignocellulosic residues has gained prominence since these residues are the most abundant and economic residues in nature. Thus, the objective of this work was to determine whether the use of D-xylose and L-arabinose as sources of carbon in Synechococcus nidulans and Spirulina paracas cultures affects the growth and production of proteins and carbohydrates. Kinetic growth parameters, pentose consumption, protein content and carbohydrates were evaluated. Synechococcus nidulans and Spirulina paracas consumed all concentrations of pentose used. The highest cellular concentration (1.37 g.L-1) and the highest protein productivity (54 mg.L-1.d-1) were obtained for Spirulina paracas, which was submitted to the addition of 38.33 mg.L-1 D-xylose and 1.79 mg.L-1 L-arabinose. The use of pentose promoted the accumulation of proteins for the studied microalgae. This is one of the first works to report protein bioaccumulation as a result of pentose addition.