Search results for "Spirulina"
showing 10 items of 11 documents
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork saus…
2019
Abstract The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chlorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of Spirulina proteins resulted in a…
Simultaneous determination of nine phytohormones in seaweed and algae extracts by HPLC-PDA.
2016
An RP-HPLC-PDA method for the simultaneous analysis of 9 compounds deriving from the phytohormones class was developed and optimized, namely indoleacetic acid (IAA), indolebutyric acid (IBA), phenyleacetic acid (PAA), naphtyleacetic acid (NAA), trans-zeatin (TZ), kinetin (KA), isopentenyladenine (IA), 6-benzylaminopurine (6-BA) and abscisic acid (ABA). Validation of the method was performed on the SFE-CO2 extract made out of the mixture of Baltic algae. The regression coefficients for plant hormones were in the range from 0.997 to 0.999. The LOD and LOQ were on the levels from 0.05–0.29 and 0.15–0.88 mg/L, respectively. Developed method was used for the separation and determination plant ho…
Influence of the addition of different origin sources of protein on meat products sensory acceptance
2019
The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat …
Phosphorus NMR as a tool to study mineralization of organophosphonates—The ability of Spirulina spp. to degrade glyphosate
2007
Abstract A commercially available mixed culture of Spirulina spp. exhibited a remarkable ability to degrade the widely used organophosphorus herbicide glyphosate, that served as sole source of either phosphorus or nitrogen for cyanobacterial growth. 31P NMR analysis of spent media appeared to be an effective and simple technique to follow disappearance of the phosphonate and release of inorganic phosphate in biodegradation process(es).
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties…
2019
Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. Results: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different type of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in th…
Phosphonate degradation by Spirulina strains: cyanobacterial biofilters for the removal of anticorrosive polyphosphonates from wastewater
2011
The ability of Spirulina spp. to metabolize the recalcitrant xenobiotic Dequest 2054(®) [hexamethylenediamine-N,N,N',N'-tetrakis(methylphosphonic acid)], a CaSO(4) inhibitor used for boiler treatment and reverse osmosis desalination, was investigated. The compound served as sole source of phosphorus, but not of nitrogen, for cyanobacterial growth. In vivo utilization was followed by (31)P NMR analysis. The disappearance of the polyphosphonate proceeded only with actively dividing cells, and no release of inorganic phosphate was evident. However, no difference was found between P-starved and P-fed cultures. Maximal utilization reached 1.0 ± 0.2 mmoll(-1), corresponding to 0.56 ± 0.11 mmol g(…
Influence of Geographical Location of Spirulina (Arthrospira platensis) on the Recovery of Bioactive Compounds Assisted by Pulsed Electric Fields
2022
Spirulina (Arthrospira platensis) has been consumed by humans since ancient times. It is rich in high added-value compounds such as chlorophylls, carotenoids and polyphenols. Pulsed electric fields (PEF) is an innovative non-thermal technique that improves the extraction of bioactive compounds from diverse sources. PEF pre-treatment (3 kV/cm, 100 kJ/kg) combined with supplementary extraction with binary solvents at different times was evaluated to obtain the optimal conditions for extraction. In addition, the results obtained were compared with conventional treatment (without PEF pre-treatment and constant shaking) and different strains of Spirulina from diverse geographical locations. The …
The impact of liquid-pressurized extracts of Spirulina, Chlorella and Phaedactylum tricornutum on in vitro antioxidant, antiinflammatory and bacteria…
2022
The impact of Spirulina, Chlorella and Phaeodactylum tricornutum (P. tricornutum) microalgal extracts obtained by pressurized liquid extraction (PLE) on antioxidant and anti-inflammatory activities, microbial growth and in vitro gut microbiota composition was evaluated. PLE, compared to conventional extraction, led to a significant (p < 0.05) increase in proteins, carbohydrates, polyphenols, and antioxidant capacities of the three microalgal extracts. Moreover, Spirulina and P. tricornutum extracts significantly (p < 0.05) reduced the in vitro activation of the inflammatory NF-κB pathway. The microalgal extracts had also an inhibitory effect on the pathogenic bacteria while potential benefi…
Spirulina reduces diet-induced obesity through downregulation of lipogenic genes expression in Psammomys obesus
2020
The present study evaluates the protective effect of spirulina against diet-induced obesity and metabolic disorders in Psammomys obesus, an animal model of metabolic syndrome. Psammomys obesus live...
Prospects of in vivo 31P NMR method in glyphosate degradation studies in whole cell system
2009
Abstract The degradation of the phosphonate herbicide glyphosate ( N -phosphonomethylglycine) by four taxonomically distinct microorganisms was studied in vivo in whole cell system using phosphorus nuclear magnetic spectroscopy ( 31 P NMR). The time-course of glyphosate metabolization in dense cell cultures was followed by means of 31 P NMR up to 21 days after the addition. The results obtained by this non-invasive way confirmed that the cells of Spirulina platensis and Streptomyces lusitanus biodegrade herbicide. Moreover, phosphorus starvation influenced the rate of glyphosate degradation by S. platensis . On the other hand, the results of similar measurements in the cultures of green alg…