Abstract
Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium, possesses diverse biological activities and a unique nutritional profile, due to its high content of valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, by fermenting it with the lactic acid bacterium Lactobacillus plantarum. In vitro comparison of the total phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and protein fragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here. After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36%. After 24 h, the DPPH radical scavenging capacity increased 60%, while the free methionine content increased by 94%, after 72 h. Past 36 h of fermentation, the total antioxidant capacity (TAC) diminished, possibly due to deterioration of the heat-sensitive antioxidants. However, protein fragmentation and free methionine content increased, linearly, with the fermentation time. Cyanobacterial peptides and other bioactive compounds trapped within the spirulina cell wall are released during fermentation and have a significant potential as a functional ingredient in nutraceuticals and pharmaceuticals, in addition to their nutritive value.
Highlights
Cyanobacteria, the most archaic group of oxygenic phototrophs, were first named in the 8th edition of Bergey’s Manual of Determinative Bacteriology in 1974
This study shows that fermentationresults enhances theliterature nutraceutical of tospirulina
Fermentation increased the nutraceutical value of spirulina, significantly (P ≤ 0.05), for all evaluated parameters
Summary
Cyanobacteria, the most archaic group of oxygenic phototrophs, were first named in the 8th edition of Bergey’s Manual of Determinative Bacteriology in 1974. Cyanobacteria were termed blue-green algae, as they are found in water and contain the photosynthetic pigments—chlorophyll (green) and phycocyanin (blue) [1]. Cyanobacteria have been consumed as a food for centuries, their commercial production began only in recent years in Japan, later spreading to America, Australia, and certain European and Asian countries [2]. The Arthrospira species falls under the prokaryotic cyanobacteria category. Arthrospira platensis, hereafter referred to as spirulina, is a planktonic filamentous cyanobacterium of the Phormidiaceae family and is part of the phytoplankton biomass found in alkaline water [3]. 3000 tones (dw) are produced per year by commercial brands, for the purpose of dietary supplements, cosmetics, food dyes, and aquaculture
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