Microalgae as Potential Sources of Bioactive Compounds for Functional Foods and Pharmaceuticals (original) (raw)
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Molecules
The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthesis of numerous bioactive compounds with reported biological properties. In the present work, the phytochemical profile, antioxidant activity, and enzymatic inhibitory effect aiming at different metabolic disorders (Alzheimer’s disease, Type 2 diabetes, and obesity) were evaluated for the species Porphyridium purpureum, Chlorella vulgaris, Arthorspira platensis, and Nannochloropsis oculata. All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, P. purpureum and N. oculata exhibited higher carotenoid and polyphenol content, which was re...
Health and Technology
The bioactive molecules from microalgae have important properties such as antioxidant, anticancer, antiviral, antibacterial, antihypertensive, skin regenerative, neuroprotective, sunscreen, and, immunostimulatory effects. Bioactive molecules derived from microalgae is getting intense attention from pharmaceuticals, cosmetics and nutraceuticals industries because of these properties and numerous researches have been done to investigate the role of these bioactive molecules that can enlighten microalgal biotechnology to result in new nature derived pharmaceutical formulations. In this study we investigate antioxidant activities of crude extracts of G. Galdieria sulphuraria, Ettlia carotinosa, Neochloris texensis, Chlorella minutissima, Stichococcus bacillaris, Schizochytrium limacinum, Crypthecodinium cohnii, and Chlorella vulgaris with determining radical scavenging activity (RSA) by DPPH (2,2-diphenyl-1-picrylhydrazyl hydrate radical) method and total phenolic content by Folin-Ciocalteu method. Selected extracts according to their antioxidant activities cytotoxicity was evaluated after exposure to human hepatocellular liver carcinoma cells (HepG2) for 48 h. Antioxidant activities of these species ranged from 89 to 95% RSA (radical scavenging activity) while their phenolic contents were also very high, varied from 41 to 312 mg GAE (gallic acid equivalents)/ mg extract. MTT (3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide) assay also showed microalgae has a potential to be used as a novel therapeutic compound.
Bioactive compounds from Microalgae and its different applications-a review
Microalgae are capable producers of food, feed supplement, chemicals, and biofuels. Marine microalgae and cyanobacteria are rich in several chemical compounds therefore, they could be used in some biological applications related with health benefits. Through microalgae, a wide variety of compounds such as polyphenols, polyunsaturated fatty acids (PUFA), or phytosterols can be obtained. However, unexplored natural sources of bioactive ingredients are gaining much attention since they can lead to the discovery of new compounds or bioactivities. This review brings the bioactive compounds produced by different microalgae, which have wide range of application in Textile industries, Pharmaceutical industries, Food industries and Petrochemical industries.
Microalgae as a Potential Source of Bioactive Food Compounds
Current Research in Nutrition and Food Science Journal, 2021
Microalgae are unicellular, photosynthethic organisms that can grow on diverse aquatic habitatss like ponds, lakes, rivers, oceans, waste water and humid soils. Recently, microalgae are gaining importance as renewable sources of biologically active food compounds such as polysaccharides, proteins, essential fatty acids, biopigments such as chlorophylls, carotenoids, astaxanthin, as well as vitamins and minerals.The bioactive food compounds of microalgae enable them to be part of multitude of applications in numerous industrial products for healthy life and ecosystem. This review article summarizes the applications of biologically active food compounds derived from microalgae as nutraceuticals, healthy dietary supplements, pharmaceuticals and cosmetics. Further, this review article highlights the importance of research focus on the identification and extraction of bioactive food compounds from the huge numbers of microlage that exist in nature for sustainable global food security and...
2021
T HERE is a great interest toward natural functional nutraceuticals that possess therapeutic properties in preparing healthy food products. Spirulina platensis, Turbinaria decurrens and Cystoseira Fucales were evaluated for their chemical composition, minerals content as well as their nutritional properties such as polyphenols, vitamins and pigments and their potential utilization in preparing some functional food products. The results showed that the Spirulina platensis was a rich source of protein (46.48%) and essential amino acids (424.02mg/g protein) whereas Turbinaria decurrens and Cystoseira Fucales had the highest carbohydrate content, and ash. The investigated algae could be considered as a good source for K, Ca, Na, Fe and Zn. The phenolic compounds of the algae methanolic extracts varied from 2 to 14 mg g −1 dry weight as gallic acid equivalent and the highest DPPH radical scavenging was found for Spirulina platensis extract (15.66%). Spirulina platensis had the highest vitamin C (13.30 mg/100g), vitamin E (145.10 mg/100g), total chlorophyll (1648.89 µg/g), total carotenoid (1854.49 µg/g) and anthocyanin (0.540 µg/g) values. Cystoseira Fucales had higher vitamin A and vitamin D content than Turbinaria decurrens. Panelists accepted the sensory properties of the noodle and seasonings powder prepared from the different algae and the overall acceptability was described as "like very much" for both dried noodles and seasonings powder and "like moderately" for cooked noodles. Such results indicated that microalgae can be used as a promising source of multifunctional compounds in preparing functional food products.
Aqueous extracts of microalgae exhibit antioxidant and anticancer activities
Asian Pacific journal of tropical biomedicine, 2012
To investigate the antioxidant and anticancer activities of aqueous extracts of nine microalgal species. Variable percentages of major secondary metabolites (total phenolic content, terpenoids and alkaloids) as well as phycobiliprotein pigments (phycocyanin, allophycocyanin and phycoerythrin) in the aqueous algal extracts were recorded. Antioxidant activity of the algal extracts was performed using 2, 2 diphenyl-1-picrylhydrazyl (DPPH) test and 2,2'- azino-bis (ethylbenzthiazoline-6-sulfonic acid (ABTS.(+)) radical cation assay. Anticancer efficiency of the algal water extracts was investigated against Ehrlich Ascites Carcinoma cell (EACC) and Human hepatocellular cancer cell line (HepG2). Antioxidant activity of the algal extracts was performed using DPPH test and ABTS.(+) radical cation assays which revealed 30.1-72.4% and 32.0-75.9% respectively. Anticancer efficiency of the algal water extracts was investigated against Ehrlich Ascites Carcinoma Cell (EACC) and Human Hepatoce...
Foods
Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable but also impact human health beyond basic nutrition. A typical example of such novel food is microalgae, an aquatic microorganism with a plethora of diverse bioactive compounds including phenolics, carotenoids, vitamin B12 and peptides. Microalgal bioactive compounds have been shown to possess positive health effects such as antihypertensive, anti-obesity, antioxidative, anticancer and cardiovascular protection. Although, the utilization of microalgal biomass by the functional food industry has faced lots of challenges because of species diversity and variations in biomass and cultivation factors. Other documented challenges were ascribed to changes in functional structures during extraction and purification due to inefficient bio-proces...
Bioactive Ingredients from Microalgae: Food and Feed Applications
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Microalgae (green or blue-green ones) are among the most important organisms on the world, with a versatile and adaptive metabolism. They are able to synthesize bioactive molecules (mainly secondary metabolites such as unsaturated fatty acids, pigments, amino acids) with biomedical applications, enhancement of the nutritional value of food, animal feed/aquaculture, as well with impact on the environmental protection ( as raw materials for biofuels). Last decade, by a targeted selection of wild microalgae strains, their cultivation in farms developed in parallel with the bioreactors’products. There are nowadays cultivated at industrial scale especially Dunaliella salina p., Spirulina platensis, Hematococcus pluvialis or Chlorella vulgaris as valuable resources of polyunsaturated lipids and sterols, proteins, polysaccharides, carotenoid pigments, vitamins, minerals with antioxidant, antibacterial or antiviral effects. This review presents a systematic approach on the recent literature...
Food Chemistry, 2007
In order to identify new sources of safe and inexpensive antioxidants, the antioxidant capacity and total phenolic content of different fractions of 23 microalgae were evaluated, using Trolox equivalent antioxidant capacity assay and the Folin–Ciocalteu method, respectively. The microalgae were extracted using hexane, ethyl acetate and water by a three-step sequential extraction procedure. Most of these microalgae were evaluated for