Abstract
Microalgae and probiotics such as Bifidobacterium and Lactobacillus genera are associated with human beneficial effects. The aim of this study was to evaluate the activity of Chlorella sorokiniana on Bifidobacterium longum and Lactobacillus plantarum viability in a dairy product (flan) and its microbial effect against rotavirus, which is one of the major diarrhea-causing pathogens worldwide. Microalge were isolated from a Mexican river and characterized by molecular tools. Their prebiotic activity was evaluated by determining Bifidobacterium longum and Lactobacillus plantarum shelf-life after incorporation in the food matrix. In addition, HT-29 cells were infected with rotavirus Wa and treated with 1 × 109 CFU/mL L. plantarum and B. longum metabolites alone or in combination with 1 × 109 cells/mL Chlorella sorokiniana; viral titers in probiotics- and/or microalgae-treated cells were evaluated for antiviral activity. Results indicated that C. sorokiniana not only significantly (p < 0.05) improved L. plantarum and B. longum viability in flan, but also increased their antiviral activity; potent anti-rotavirus effect of C. sorokiniana alone was observed. Although more studies are needed, results suggest that incorporation of this microalga into a dairy product confers enhanced viability and antiviral effects, which indicates that C. sorokiniana might be used as an ingredient to design products with additional health benefits.
Highlights
The microalga Chlorella spp. is an important source of bioactive compounds such as proteins, fatty acids, carotenoids, sulfated polysaccharides, vitamins, and other natural bioactive molecules
The biochemical components of C. sorokiniana biomass grown under photoautotrophic conditions in our laboratory (Table 1), showed lower lipid, but higher protein, carbohydrate, and mineral levels than other microalgae such as Chlorella vulgaris cultured under photoautotrophic or mixotrophic conditions (Abreu et al, 2012; Dineshkumar et al, 2017)
In addition to C. sorokiniana characterization, its effect on probiotic viability was evaluated with B. longum and L. plantarum in flan (Figure 2)
Summary
The microalga Chlorella spp. is an important source of bioactive compounds such as proteins, fatty acids, carotenoids, sulfated polysaccharides, vitamins, and other natural bioactive molecules. This microalga is an important ingredient in functional foods because of its nutritional and pharmaceutical properties (de Morais et al, 2015; Silva et al, 2019). Prebiotic and Anti-rotavirus Effect of C. sorokiniana extracts have shown potential to modulate human immune response, accelerate dioxin elimination, prevent stress-induced ulcers, and decrease high-fat-diet-induced dyslipidemia (Ciliberti et al, 2019). Microalga extracts incorporation into food triggers an array of metabolic and immunological processes in human and monogastric animal intestines stressed by enteric bacterial pathogens (Hulst et al, 2019). Microalga sulfated polysaccharides have been associated with blocking viral entry to cells, avoiding infection (Guedes et al, 2011)
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