Review
Microbiology
Balaji Maddiboyina, Hari Krishna Vanamamalai, Harekrishna Roy, Ramaiah, Sivaraman Gandhi, M. Kavisri, Meivelu Moovendhan
Summary: Spirulina platensis is a blue-green, spiral- or bulb-shaped microalgae with high nutritional value. It has been used as a nutritional supplement for astronauts and has various pharmacological effects, such as antibacterial, anticancer, metalloprotective, immune-stimulating, and antioxidant activities.
JOURNAL OF BASIC MICROBIOLOGY
(2023)
Article
Environmental Sciences
Mousa O. Germoush, Maged M. A. Fouda, Mohamed Kamel, Mohamed M. Abdel-Daim
Summary: The study demonstrated the potential therapeutic effect of Spirulina platensis against MC-LR-induced toxic effects in male Wistar rats, by alleviating oxidative damage in liver and kidneys, cardiotoxicity, and neurotoxicity. Spirulina restored normal levels of serum markers and normalized tissue antioxidant biomarkers, mitigating organ toxicities induced by MC-LR.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Chemistry, Applied
Turkan Uzlasir, Oya Isik, Leyla Hizarci Uslu, Serkan Selli, Hasim Kelebek
Summary: This study investigated the effects of different salt concentrations on the growth, aroma, and quality parameters of P. tricornutum and S. platensis for the first time. The results showed that the content of aroma compounds, amino acids, sugars, and organic acids decreased significantly with increasing salt concentration. These findings are valuable for producing high-quality and flavorful P. tricornutum and S. platensis products.
Article
Plant Sciences
Thabani Sibiya, Terisha Ghazi, Jivanka Mohan, Savania Nagiah, Anil A. Chuturgoon
Summary: Spirulina platensis has shown high potency in the treatment of oxidative stress, diabetes, immune disorder, inflammatory stress, and bacterial and viral-related diseases. This study found that Spirulina platensis can protect against ARV-induced oxidative stress in HepG2 cells. The activation of the antioxidant response by Spirulina platensis can mitigate the adverse drug reactions of HAART.
Article
Food Science & Technology
Yuhuan Liu, Yu Wang, Leipeng Cao, Zhenghua Huang, Yue Zhou, Ruijuan Fan, Congmiao Li
Summary: The dried cell weight of Spirulina platensis decreased after five cultivation cycles, while the intracellular and extracellular polysaccharide content increased. The highest yield of intracellular polysaccharide was achieved with thermal high-pressure homogenization. IPS had a more fibrous and porous structure with higher glucose content and molecular weight compared to EPS, indicating its superior viscosity and water holding capacity. IPS exhibited higher radical scavenging capacity and total phenol content, while EPS showed stronger metal ion chelating capacity.
Review
Nutrition & Dietetics
Thabani Sibiya, Terisha Ghazi, Anil Chuturgoon
Summary: This review highlights the biochemical mechanism of Spirulina platensis (SP) and its potential in inhibiting HIV, inflammation, and oxidative stress. SP has been shown to regulate oxidative and inflammatory pathways and exhibit various beneficial properties, making it a potential supplement for HIV-infected persons on lifelong HAART.
Article
Chemistry, Multidisciplinary
Jian Li, Yaqi Zhang, Shen Yang, Zhenhua Lu, Guiling Li, Jingwen Liu, Bo Zhou, Daren Wu, Li Wang
Summary: Crude polysaccharides from Spirulina platensis were isolated and fractionated into two purified fractions PSP-1 and PSP-2, which were found to be branching dextran composed mainly of glucose. These glucans can enhance macrophages' phagocytic ability, iNOS activity, NO production, and IL-6 mRNA expression, indicating potential immunomodulatory activity.
Article
Plant Sciences
Thabani Sibiya, Terisha Ghazi, Jivanka Mohan, Savania Nagiah, Anil A. Chuturgoon
Summary: This study investigates the mechanisms of microRNA expression in HepG2 cells in the presence of HAART and SP. The results show that miR-146a and miR-155 levels increased in SP-treated cells, while only miR-146a increased in HAART-SP treatment and miR-155 decreased. Furthermore, Cox-1 expression increased in HAART-SP-treated cells, while Cox-2 and mRNA expression decreased. These findings suggest that SP potentially controls inflammation by regulating microRNA expressions and exhibit a positive synergistic effect with HAART.
Article
Food Science & Technology
Vatsala Saharan, Sudesh Jood
Summary: The study aimed to develop breads incorporating Spirulina platensis powder and assess their sensory acceptability, antioxidant activity, storage conditions, and shelf life. Amounts of 2%, 4%, 6%, and 8% Spirulina powder were mixed with wheat flour to produce nutritious breads. Results showed that breads with 6% Spirulina had higher total phenolic content and antioxidant activity. Overall acceptability scores indicated these breads could be stored for 2 days at room temperature and 4 days in the refrigerator without preservatives.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Immunology
Nahed A. El-Shall, Shouqun Jiang, Mayada R. Farag, Mahmoud Azzam, Abdulaziz A. Al-Abdullatif, Rashed Alhotan, Kuldeep Dhama, Faiz-ul Hassan, Mahmoud Alagawany
Summary: The increase in drug resistance and ineffective immunization against pathogens pose a significant threat to the poultry industry. Spirulina, a natural ingredient rich in nutrients and antioxidants, can beneficially affect gut health and disease resistance in chickens. It has antibacterial effects and can also exhibit antiviral activities against common human or animal viruses. Additionally, Spirulina can modulate the immune system, improving disease resistance and growth rates in poultry. This review discusses the potential use of Spirulina as a dietary supplement to enhance growth, gut health, and disease resistance in poultry.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Food Science & Technology
M. Guldas, O. Gurbuz, I Cakmak, E. Yildiz, H. Sen
Summary: By feeding honeybees with Spirulina, the antioxidant properties of Spirulina honey were enhanced, leading to an increase in total phenolic content. The antioxidant capacities of the bioaccessible extracts were also improved, showing higher values in the Spirulina-enriched honey samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Zihan Li, Ting Zhou, Qi Zhang, Tongying Liu, Jiangling Lai, Canbo Wang, Leipeng Cao, Yuhuan Liu, Roger Ruan, Mingxiong Xue, Yunpu Wang, Xian Cui, Cuixia Liu, Yan Ren
Summary: Cold atmospheric pressure plasma (CAPP) is an innovative non-thermal technique for preserving and decontaminating food. This study investigated the effects of CAPP power density on microorganism inactivation and the quality of Spirulina platensis (S. platensis) slurry. The results showed that high power density CAPP treatment effectively inactivated microorganisms within a short time, while also improving the nutrient content and bio-accessibility of S. platensis.
BIORESOURCE TECHNOLOGY
(2023)
Article
Chemistry, Physical
Nicole Longtin, Daniela Oliveira, Aishwarya Mahadevan, Varun Gejji, Carmen Gomes, Sandun Fernando
Summary: In this study, a unique configuration of Spirulina-based microalgal fuel cell was tested, showing highest performance on day seven during the exponential growth phase. Additionally, the highest power density was achieved when three fuel cells were connected in parallel.
JOURNAL OF POWER SOURCES
(2021)
Article
Food Science & Technology
Elvis Maujean, Stephane Desobry, Guillaume Gillet, Nicolas Poupard, Isabelle Desjardins-Lavisse, Sylvie Desobry-Banon
Summary: The study compared the preservation of spirulina using pressurised cryogenic nitrogen technology (PCN) to traditional methods, showing that PCN better preserved the morphology and nutrient content of spirulina. Pressurisation helped reduce cell fragmentation and enhance the antioxidant capacity of the spirulina samples.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Esmeray Kuley, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Gulsun Ozyurt
Summary: This study investigated the effects of fermentation and drying/coating on the bioactivity properties of Spirulina. The results showed that fermentation and drying/coating processes significantly enhanced the antioxidant and antimicrobial properties of Spirulina.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)