Food Matrices Affect the Peptides Produced during the Digestion of Arthrospira platensis-Based Functional Aliments.

Giuliana Donadio,Fabrizio Dal Piaz,Nunziatina De Tommasi,Valentina Santoro

doi:10.3390/nu13113919

Giuliana Donadio, Fabrizio Dal Piaz + Show 2 more

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https://doi.org/10.3390/nu13113919

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Abstract

Arthrospira platensis (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.

Highlights

Arthrospira platensis, better known as “Spirulina platensis” or merely Spirulina, is a cyanobacterium used for centuries as a food by different populations and only rediscovered in recent years
The effects of bioactive peptides depend on their specific amino acid composition and sequence; these molecules have been credited with potential beneficial effects on the cardiovascular system, nervous system, gastrointestinal system, and immune system [16,17,18,19,20,21]
The beneficial effects provided by Spirulina proteins depend on the production of bioactive peptides in the gastrointestinal digestion process of this alga

Summary

Introduction

Arthrospira platensis, better known as “Spirulina platensis” or merely Spirulina, is a cyanobacterium used for centuries as a food by different populations and only rediscovered in recent years. Several studies have demonstrated the primary role played by the proteins and peptides of Spirulina in its beneficial effects on human health. This microalga is an excellent source of phycobiliproteins [11,12]. The effects of bioactive peptides depend on their specific amino acid composition and sequence; these molecules have been credited with potential beneficial effects on the cardiovascular system (antihypertensive, antioxidant, antithrombotic, and hypocholesterolemic), nervous system (opioid), gastrointestinal system (mineral binding, anti-appetizing, and antimicrobial), and immune system (antimicrobial, immunomodulatory, and cytomodulatory) [16,17,18,19,20,21]

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