Fermente ve fermente edilmemiş Spirulina ürünlerinin biyoaktif özellikleri üzerine ultrafiltrasyon ve in vitro sindirimin etkisi
Bildiriler > Özet Bildiri · 2023
Yazarlar: Cansu Yay, Ece Dinçtürk, Sibel KARAKAYA, Onur Güneşer, Müge İşleten Hoşoğlu
International Biotechnology Congress, Biotechnology Ecosystem for a Sustainable Life, Türkiye, İstanbul, Uluslararası, Sözlü Sunum, Özet Bildiri, 2023-2023, ss 76-77
Özet
<p>Proteins are an essential part of a healthy diet, and today animal-based protein sources (meat, egg, milk etc.) are the main source for the protein intake. Therefore, alternative proteins such as plant proteins, edible insects, single-cell proteins and microalgal biomass are attracting researchers to use in the diet. Among these microalgae are one of the most promising candidates. Despite their high nutritional value, there are several factors that limit the use of microalgae in food products such as taste, odor and limited information related to their bioavailability. In this case, fermentation can be a good approach to overcome these obstacles and promote the development of microalgae-based products as microorganisms and fermentation conditions can diversify the properties of the final product. Previously, we have screened several lactic acid bacteria, Bacillus and yeast species and optimized the fermentation conditions at the flask level, followed by the optimization of the conditions (e.g., aeration, agitation and pH) in a laboratory scale (3L) bioreactor in the batch mode and evaluated the effect of these production conditions on some bioactive properties (total phenolic content, antioxidant activity, antimicrobial activity and ACE-inhibitory activity). The present work aimed to focus on the most promising production mode, cascade, in terms of the effect of in vitro digestion and ultrafiltration of unfermented Spirulina (unFS) and fermented Spirulina (FS) on the bioactive properties such as total phenolic content (TPC), DPPH inhibitory activity and Trolox Equivalent Antioxidant Capacity (TEAC) and ACE-inhibitory activity (ACE-I). UnFS and cascade FS products were subjected to the in vitro gastrointestinal digestion. The results showed that there was a slight increase in the TPC of unFS from 10.88 mg GAE/g to 12.42 mg GAE/g sample followed by a decrease (8.79 mg GAE/g) after intestinal digestion. On the other hand, the TPC of FS decreased from 49.02 mg GAE/g to 27.71 mg GAE/g after gastric digestion and maintained its TPC after intestinal digestion (26.82 mg GAE/g). DPPH inhibitory activity decreased with digestion in both FS and unFS, however, the decrease was greater in unFS (316%) compared to FS (77%). Gastrointestinal digestion increased the TEAC for both FS and unFS. In contrast, digestion caused a decrease in the ACE-I activity of both FS and unFS, whereas FS was able to conserve the activity obtained at the gastric digestion stage after the intestinal digestion step as well. Overall, FS maintained its activity better than the unFS products. Regarding the different fractions obtained as a result of ultrafiltration, the fraction 5-10 kDa showed good bioactive properties for TPC and DPPH inhibitory activity for both unFS and FS while the higher molecular weight fraction >10 kDa had the highest ACE-I activity for both products. While the smallest fraction <5 kDa had the highest TEAC for FS (793.2 mM Trolox/g), higher MW fractions (>10 kDa and 5-10 kDa) showed better TEAC values (189.7 and 204.3 mM Trolox/g, respectively) for unFS. Thus, this study emphasized the importance of fermentation as an important strategy to conserve bioactive properties of products during in vitro digestion. Finding the effective fractions can lead to purification of active compounds. </p>