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Year 2022, Volume: 8 Issue: 2, 161 - 171, 01.04.2022

Özge Ilıkkan , Elif Bağdat Dilek Yalçın

https://doi.org/10.3153/FH22016

Abstract

References

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  • Ak, I., Çetin, Z., Cirik, Ş., Göksan, T. (2011). Gracilaria verrucosa (Hudson) papenfuss culture using an agricultural organic fertilizer. Fresenius Environmental Bulletin, 20(8a), 2156-2162.
  • Arterburn, L.M., Oken, H.A., Bailey Hall, E., Hamersley, J., Kuratko, C.N., Hoffman, J.P. (2008). Algal-oil capsules and cooked salmon: Nutritionally equivalent sources of docosahexaenoic acid. Journal of the American Dietetic Association, 108(7), 1204-1209. https://doi.org/10.1016/j.jada.2008.04.020
  • Beheshtipour, H., Mortazavian, A.M., Haratian, P., Khosravi-Darani, K. (2012). Effects of Chlorella vulgaris and Arthrospira platensis addition on the viability of probiotic bacteria in yogurt and its biochemical properties. European Food Research and Technology, 235(6), 1-10. https://doi.org/10.1007/s00217-012-1798-4
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  • Blas-Valdivia, V., Ortiz-Butrón, R., Pineda-Reynoso, M., Hernández-Garcia, A., Cano-Europa, E. (2011). Chlorella vulgaris administration prevents HgCl2-caused oxidative stress and cellular damage in the kidney. Journal of Applied Phycology, 23(1), 53-58. https://doi.org/10.1007/s10811-010-9534-6
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  • De Caire, G.Z., Parada, J.L., Zaccaro, M.C., De Cano, M.M. S. (2000). Effect of Spirulina platensis biomass on the growth of lactic acid bacteria in milk. World Journal of Microbiology and Biotechnology, 16(6), 563–565. https://doi.org/10.1023/A:1008928930174
  • Duygu Yalçın, D. (2019). Growth Kinetics of Scenedesmus obliquus strains in different nutrient media. Journal of Limnology and Freshwater Fisheries Research, 5(2), 95–103. https://doi.org/10.17216/limnofish.514166
  • Gibson, G.R., Scott, K.P., Rastall, R.A., Tuohy, K.M., Hotchkiss, A., Dubert-Ferrandon, A., Gareau, M., Murphy, E.F., Saulnier, D., Loh, G., Macfarlane, S., Delzenne, N., Ringel, Y., Kozianowski, G., Dickmann, R., Lenoir-Wijnkoop, I., Walker, C., Buddington, R. (2010). Dietary prebiotics: current status and new definition. Food Science & Technology Bulletin: Functional Foods, 7(1), 1-19. https://doi.org/10.1616/1476-2137.15880
  • Gouveia, L., Raymundo, A., Batista, A.P., Sousa, I., Empis, J. (2006). Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions. European Food Research and Technology, 222 (3), 362-367. https://doi.org/10.1007/s00217-005-0105-z
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  • Gupta, S., Gupta, C., Garg, A.P., Prakash, D. (2017). Prebiotic efficiency of blue green algae on probiotics microorganisms. Journal of Microbiology & Experimen-tation, 4(4), 1-4. https://doi.org/10.15406/jmen.2017.04.00120
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Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae

Year 2022, Volume: 8 Issue: 2, 161 - 171, 01.04.2022

Özge Ilıkkan , Elif Bağdat Dilek Yalçın

https://doi.org/10.3153/FH22016

Abstract

Microalgae can be considered an alternative food ingredient thanks to their nutritional composition and bioactive molecules. Microalgae are considered a rich source of sulfated and non-sulfated polysaccharides, and certain types of polysaccharides vary depending on their taxonomic groups. It is thought that valuable bioactive compounds possessed by algae biomass can increase the vitality of probiotic bacteria by stimulating their growth and being a good source for lactic acid production. Probiotics are defined as living, microbial dietary supplements that beneficially affect the human organism with their effects on the intestinal tract when they are consumed adequately. Prebiotics are indigestible or poorly digested food ingredients that stimulate the growth or activity of probiotic bacteria. Synbiotic is a term that expresses the union of probiotics and prebiotics to exert health benefits on humans. Spirulina and Chlorella are good sources of protein and polysaccharides or oligosaccharides that have been suggested as potential prebiotic candidates. These microalgae are thought to have a stimulating effect on the growth of probiotic bacteria. In this study, synbiotic efficacy and prebiotic activity of microalgae on probiotic microorganisms will be discussed and their potential in this area will be revealed.

Keywords

Microalgae Probiotics Prebiotics Bioactive compounds

References

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  • Ak, I., Çetin, Z., Cirik, Ş., Göksan, T. (2011). Gracilaria verrucosa (Hudson) papenfuss culture using an agricultural organic fertilizer. Fresenius Environmental Bulletin, 20(8a), 2156-2162.
  • Arterburn, L.M., Oken, H.A., Bailey Hall, E., Hamersley, J., Kuratko, C.N., Hoffman, J.P. (2008). Algal-oil capsules and cooked salmon: Nutritionally equivalent sources of docosahexaenoic acid. Journal of the American Dietetic Association, 108(7), 1204-1209. https://doi.org/10.1016/j.jada.2008.04.020
  • Beheshtipour, H., Mortazavian, A.M., Haratian, P., Khosravi-Darani, K. (2012). Effects of Chlorella vulgaris and Arthrospira platensis addition on the viability of probiotic bacteria in yogurt and its biochemical properties. European Food Research and Technology, 235(6), 1-10. https://doi.org/10.1007/s00217-012-1798-4
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  • Blas-Valdivia, V., Ortiz-Butrón, R., Pineda-Reynoso, M., Hernández-Garcia, A., Cano-Europa, E. (2011). Chlorella vulgaris administration prevents HgCl2-caused oxidative stress and cellular damage in the kidney. Journal of Applied Phycology, 23(1), 53-58. https://doi.org/10.1007/s10811-010-9534-6
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  • Chandrarathna, H.P.S.U., Liyanage, T.D., Edirisinghe, S.L., Dananjaya, S.H.S. (2020). Marine microalgae, Spirulina maxima-derived modified pectin, and modified pectin nanoparticles modulate the gut microbiota and trigger ımmune responses in mice. Marine Drugs, 18(175), 1–15. https://doi.org/10.3390/md18030175
  • Chen, Z., Wang, L., Qiu, S., Ge, S. (2018). Determination of microalgal lipid content and fatty acid for biofuel production. BioMed Research International, (1503126), 1-17. https://doi.org/10.1155/2018/1503126
  • Chu, W.L. (2012). Biotechnological applications of microalgae. IeJSME, 6(1), 24–37.
  • Cohen, Z. (1999). Chemicals from Microalgae. CRC, Taylor&Francis. ISBN 9780367399719
  • Culaba, A.B., Ubando, A.T., Ching, P.M.L., Chen, W.H., Chang, J.S. (2020). Biofuel from microalgae: sustainable pathways. Sustainability, 12(19), 1–19. https://doi.org/10.3390/su12198009
  • Davani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S.J., Berenjian, A., Ghasemi, Y. (2019). Prebiotics: definition, types, sources, mechanisms, and clinical applications. Foods, 8(3), 1–27. https://doi.org/10.3390/foods8030092
  • Dawczynski, C., Schubert, R., Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103(3), 891-899. https://doi.org/10.1016/j.foodchem.2006.09.041
  • De Caire, G.Z., Parada, J.L., Zaccaro, M.C., De Cano, M.M. S. (2000). Effect of Spirulina platensis biomass on the growth of lactic acid bacteria in milk. World Journal of Microbiology and Biotechnology, 16(6), 563–565. https://doi.org/10.1023/A:1008928930174
  • Duygu Yalçın, D. (2019). Growth Kinetics of Scenedesmus obliquus strains in different nutrient media. Journal of Limnology and Freshwater Fisheries Research, 5(2), 95–103. https://doi.org/10.17216/limnofish.514166
  • Gibson, G.R., Scott, K.P., Rastall, R.A., Tuohy, K.M., Hotchkiss, A., Dubert-Ferrandon, A., Gareau, M., Murphy, E.F., Saulnier, D., Loh, G., Macfarlane, S., Delzenne, N., Ringel, Y., Kozianowski, G., Dickmann, R., Lenoir-Wijnkoop, I., Walker, C., Buddington, R. (2010). Dietary prebiotics: current status and new definition. Food Science & Technology Bulletin: Functional Foods, 7(1), 1-19. https://doi.org/10.1616/1476-2137.15880
  • Gouveia, L., Raymundo, A., Batista, A.P., Sousa, I., Empis, J. (2006). Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions. European Food Research and Technology, 222 (3), 362-367. https://doi.org/10.1007/s00217-005-0105-z
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Details

Primary Language English
Subjects Food Engineering
Journal Section Review Articles
Authors

Özge Ilıkkan 0000-0001-5843-6868

Elif Bağdat 0000-0001-6627-7270

Dilek Yalçın 0000-0003-2127-8186

Publication Date April 1, 2022
Submission Date March 18, 2021
Published in Issue Year 2022 Volume: 8 Issue: 2

Cite

APA Ilıkkan, Ö., Bağdat, E., & Yalçın, D. (2022). Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae. Food and Health, 8(2), 161-171. https://doi.org/10.3153/FH22016
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