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Spirulina platensis ve Phaeodactylum tricornutum’un Biyoaktif Bileşikleri, Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanım Alanları

Yıl 2023, Cilt: 1 Sayı: 1, 15 - 26, 29.09.2023

Türkan Uzlaşır Serkan Selli Hasim Kelebek

Öz

Nüfus artışı, yetersiz ve dengesiz beslenme, sağlık problemlerinin artması insanları mevcut kaynakları kullanmaya ve alışılmadık yeni ve alternatif gıda kaynaklarından yararlanmaya sevk etmiştir. Mikroalgler, okyanuslarda, göllerde ve tatlı sularda doğal olarak büyümeleri ve beslenme için gerekli olan proteinleri, esansiyel amino asitleri, karbonhidratları, lipidleri, vitaminleri ve mineral maddeleri içermesi nedeniyle uzun yıllardır dünyanın birçok yerinde insanlar için geçim kaynaklarından ve temel besinlerden biri olmuştur. Tek hücreli, filamentli, prokaryotik bir mikroalg olan Spirulina platensis, eski zamanlardan beri kullanılan önemli bir doğal besin kaynağıdır. Phaeodactylum tricornutum ise, tatlı su türü olmasına rağmen denizel ortamda da yaşayan Pennateae grubuna ait tek hücreli ökaryotik bir diatom türüdür. Spirulina platensis ve Phaeodactylum tricornutum zengin biyoaktif bileşikler (karotenoidler ve fenolik asitler) içermesinden dolayı son zamanlarda dikkat çekmektedir. İçerdiği biyoaktif bileşikler nedeniyle antikanser, antioksidan, antienflamatuar, nöroprotektif, hepatoprotektif, hipokolesterolemik özelliklere sahip olduğu bilinmektedir. Bu derlemede, Spirulina platensis ve Phaeodactylum tricornutum tarafından üretilen biyoaktif bileşikler, sağlık üzerine etkileri ve bunların gıda endüstrisinde kullanım potansiyelleri incelenmiştir.

Anahtar Kelimeler

Spirulina platensis Phaeodactylum tricornutum Biyoaktif bileşikler Sağlık Gıda

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Proje Numarası

120O858

Teşekkür

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK, Proje no: 120O858) tarafından finansal olarak desteklenmiştir.

Kaynakça

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Bioactive Compounds of Spirulina platensis and Phaeodactylum tricornutum, Effects on Health and Uses in the Food Industry

Yıl 2023, Cilt: 1 Sayı: 1, 15 - 26, 29.09.2023

Türkan Uzlaşır Serkan Selli Hasim Kelebek

Öz

Population growth, inadequate and unbalanced nutrition, and increased health problems have led people to use existing resources and to benefit from unusual new and alternative food sources. Microalgae have been one of the main sources of food and livelihood for humans in many parts of the world for many years since they contain proteins, essential amino acids, carbohydrates, lipids, vitamins, and minerals necessary for their nutrition and growing naturally in oceans, lakes, and fresh waters. Spirulina platensis, a single-celled, filamentous, prokaryotic microalgae, is an incredible natural food source that has been used since ancient times. Phaeodactylum tricornutum is a single-celled eukaryotic diatom species belonging to the Pennateae group, which also lives in the marine environment although it is a freshwater species. Spirulina platensis and Phaeodactylum tricornutum have recently attracted attention due to their rich bioactive compounds (carotenoids and phenolic acids). It is known to have anticancer, antioxidant, anti-inflammatory, neuroprotective, hepatoprotective, and hypocholesterolemic properties due to its bioactive compounds. In this review, the bioactive compounds produced by Spirulina platensis and Phaeodactylum tricornutum, their effects on health, and their potential for use in the food industry were investigated.

Anahtar Kelimeler

Spirulina platensis Phaeodactylum tricornutum Bioactive compounds Health Food

Proje Numarası

120O858

Kaynakça

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  • Pugh, N., Ross, S. A., Elsohly, H. N., Elsohly, M. A., Pasco, D. S. (2001). Isolation of three weight polysaccharide preparations with potent immunostimulatory activity from Spirulina platensis, Aphanizomenon flos-aguae and Chlorella pyrenoidosa. Planta Medica, 67, 737-742. doi: 10.1055/s-2001-18358.
  • Pyne, P. K., Bhattacharjee, P., Srivastav, P. P. (2017). Microalgae (Spirulina platensis) and its bioactive molecules: review. Indian Journal of Nutrition, 4(2), 160.
  • Reboleira, J., Freitas, R., Pinteus, S., Silva, J., Alves, C., Pedrosa, R., Bernardino, S. (2019). Spirulina in nonvitamin and nonmineral nutritional supplements. Academic Press, 409-413.
  • Rebolloso-Fuentes, M.M., Navarro-Pérez, A., Ramos-Miras, J.J., Guil-Guerrero, J.L. (2001). Biomass nutrient profiles of the microalga Phaeodactylum tricornutum. Journal of Food Biochemistry, 25, 57–76. doi: 10.1021/jf0010376.
  • Richmond, A. (1986). Outdoor mass cultures of microalgae. (A. Richmond Editör). Handbook of Microalgal Mass Cultures of Microalgae. CRC Press, INC. Boca Raton, Florida. 285-329.
  • Richmond, A. (2004). Handbook of microalgal culture, Biotechnology and Applied Phycology, 444. doi:10.1002/9781118567166
  • Rico, M., López, A., Santana-Casiano, J. M., Gonzàlez, A. G., Gonzàlez-Dàvila, M. (2012). Variability of the phenolic profile in the diatom Phaeodactylum tricornutum growing under copper and iron stress. Limnology and Oceanography, 58(1), 144–152. doi:10.4319/lo.2013.58.1.0144
  • Rodriguez De Marco, E., Steffolani, M. E., Martinez, C. S., Leon, A. E. (2014). Effects of Spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT - Food Science and Technology, 58, 102−108. doi:10.1016/j.lwt.2014.02.054
  • Rodríguez-Hernández, A., Ble-Castillo, J. L., Juárez-Oropeza, M. A., Díaz-Zagoya, J. C. (2022). Effect of Spirulina platensis on lipid profile, glucose metabolism, and antioxidant capacity in overweight and obese subjects: a systematic review and meta-analysis. Journal of Medicinal Food, 25(1), 3-13.
  • Saranraj, P., Sivasakthi, S. (2014). Spirulina platensis – food for future: a review. Asian Journal of Pharmaceutical Science & Technology, 4(1), 26-33.
  • Saura-Calixto, F. (2012). Concept and healthrelated properties of nonextractable polyphenols: the missing dietary polyphenols. Journal of Agricultural and Food Chemistry, 60(45), 11195-11200. doi:10.1021/jf303758j
  • Scaglioni, P. T., Quadros, L., de Paula, M., Furlong, V. B., Abreu, P. C., Badiale-Furlong, E. (2018). Inhibition of enzymatic and oxidative processes by phenolic extracts from Spirulina sp. and Nannochloropsis sp. Food Technology and Biotechnology, 56(3), 344-353. doi: 10.17113/ftb.56.03.18.5495.
  • Shahidi, F., Yeo, J. (2016). Insoluble-bound phenolics in food. Molecules, 21(9), 1216. doi: 10.3390/molecules21091216.
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  • Sun, L., Zou, T., Chen, W., Chen, H. (2020). Extraction optimization, characterization, and antioxidant activity of polysaccharides from Phaeodactylum tricornutum. International Journal of Biological Macromolecules, 145, 670-677.
  • Sun, P., Zhu, L. (2021). Evaluation of the antibacterial activity and mechanisms of Phaeodactylum tricornutum extracts. Marine Drugs, 19(9), 489.
  • Wu, Q., Liu, L., Miron, A., Klímová, B., Wan, D., Kuča, K. (2016). The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Archives of Toxicology, 90(8), 1817–1840. doi: 10.1007/s00204-016-1744-5.
  • Xia S., Wang K., Wan L., Li A., Hu Q., Zhang C. (2013). Production, characterization, and antioxidant activity of fucoxanthin from the marine diatom Odontella aurita. Marine Drugs, 11, 2667-2881. doi: 10.3390/md11072667.
  • Yousefi, R., Saidpour, A., Mottaghi, A. (2019). The effects of Spirulina supplementation on metabolic syndrome components, its liver manifestation and related inflammatory markers: A systematic review. Complementary therapies in medicine, 42, 137- 144. doi: 10.1016/j.ctim.2018.11.013.
  • Zhang, H., Tang, Y., Zhang, Y., Zhang, S., Qu, J., Wang, X., Liu, Z. (2015). Fucoxanthin: A Promising medicinal and nutritional ingredient. Evidence-Based Complementary and Alternative Medicine, 1–10. doi: 10.1155/2015/723515
  • Zhang, Y., Ma, X., Zhao, X., Hao, Y. (2020). Extraction optimization, structural characterization and in vitro antioxidant activity of polysaccharides from Phaeodactylum tricornutum. International Journal of Biological Macromolecules, 154, 427-435.
  • Zhao, B., Cui, Y., Fan, X., Qi, P., Liu, C., Zhou, X., Zhang, X. (2019). Antiobesity effects of Spirulina platensis protein hydrolysate by modulating brainliver axis in high-fat diet fed mice. PLoS One, 14(6), e0218543. doi:10.1371/journal.pone.0218543
  • Zhou, P., Yang, X-L., Wang, X.G., Hu, B., Zhang L., Zhang, W., Si, H., Zhu, Y., Li B., Huang, C., Chen, H., Luo, Y., Gou, H., Jiang, R., Liu, M., Chen, Y., Shen, X., Wang, X., Zheng, X., Zhao, K., Chen, Q., Deng, F., Liu, L., Yan, B., Zhan, F., Wang, Y., Xiao, G., Shi, Z. (2020). A pneumonia outbreak associated with a new coronavirus of probable bat origin. Nature, 579, 270-273. doi: 10.1038/s41586-020-2012-7.
  • Zhu F., Du B., Xu B. (2016). A Critical review on production and ındustrial applications of Beta-Glucans. Food Hydrocolloids, 52, 275–288. doi:10.1016/j.foodhyd.2015.07.003
Toplam 106 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derlemeler
Yazarlar

Türkan Uzlaşır 0000-0002-8535-2835

Serkan Selli 0000-0003-0450-2668

Hasim Kelebek 0000-0002-8419-3019

Proje Numarası 120O858
Yayımlanma Tarihi 29 Eylül 2023
Gönderilme Tarihi 28 Mart 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 1 Sayı: 1

Kaynak Göster

APA Uzlaşır, T., Selli, S., & Kelebek, H. (2023). Spirulina platensis ve Phaeodactylum tricornutum’un Biyoaktif Bileşikleri, Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanım Alanları. ITU Journal of Food Science and Technology, 1(1), 15-26.
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