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Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis

Year 2021, Volume: 52 Issue: 3, 351 - 360, 26.09.2021
https://doi.org/10.17097/ataunizfd.896473

Abstract

Yetersiz ve dengesiz beslenme endişesi ve artan sağlık problemlerinin gıda katkı maddeleri ile ilişkilendirilmesi, tüketicilerin sağlıklı ve minimal işlenmiş fonksiyonel ürünlere olan ilgisini her geçen gün artırmakladır. Diğer taraftan geri kalmış ve gelişmekte olan ülkelerde açlık sınırında yaşayan ve açlıkla mücadele eden milyonlarca insanın varlığına rağmen, endüstriyel toplumlarda büyük ölçüde önlenemeyen gıda israfı ve gıda kaynaklarında azalma devam etmektedir. Bu durum alternatif gıda arayışında büyük etkiye sahiptir. Denizlerde, göllerde, tatlı sularda doğal olarak yetişmeleri ve zengin besin bileşimleri nedeniyle dünyanın pek çok yerinde mikroalgler uzun yıllardır insanların temel besin ve geçim kaynaklarından biri olmuştur. Spirulina platensis, genellikle tek hücreli bir protein olarak kullanılan ve mavi-yeşil alg olarak bilinen ipliksi bir siyanobakteridir. Gıda sektöründe değerlendirilen hammaddelerle karşılaştırıldığında Spirulina, zengin protein, esansiyel yağ asidi ve aminoasit, karotenoit, vitamin ve mineral içeriği yanında veriminin yüksek oluşu ile dikkat çekmektedir. Zengin fitokimyasal içeriğine bağlı olarak karaciğer, sinir sistemi ve böbrek koruyucu etkileri yanında; antitümör, antienflamatuvar, antioksidan, hipoglisemik ve hipolipidemik fonksiyonlara sahip olduğu bildirilmektedir. Bu çalışmada, S. platensis’in bazı fizikokimyasal nitelikleri, insan sağlığına etkileri ve gıda teknolojisinde kullanım potansiyelinden bahsedilmiştir.

References

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  • Ali, V., Majumder, S., Kishor, K., David, J., 2019. Study of the different levels of physicochemical and microbial Spirulina (Arthrospira platensis) on quality of soufflé. Int. J. Food Sci. Nutr., 4 (4): 111-116.
  • Asghari, A., Fazilati, M., Latifi, A.M., Salavati, H., Choopani, A., 2016. A review on antioxidant properties of Spirulina. J. Appl. Biotechnol. Rep., 3(1): 345-351.
  • Atallah, A.A., Morsy, O.M., Gemiel, D.G., 2020. Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and Spirulina. Int. J. Food Prop., 23 (1): 1678-1691.
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  • Çelekli, A., Alslibi, Z. A., Bozkurt, H., 2020. Boosting effects of Spirulina platensis, whey protein, and probiotics on the growth of microflora and the nutritional value of ayran. Engineering Rep., 2 (9): 1-10.
  • Dabija, N., 2020. Algae biotechnology products and their application in the food and pharmaceutical industries. MedEspera: The 8th International Medical Congress for Students and Young Doctors, September 24-26, 2020, Chișinău, pp. 375-376.
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  • Debbabi, H., Boubaker, B., Gmati, T., Chouaibi, M., Boubaker, A., Snoussi, A.,2018. Yogurt Enrichment with Spirulina (Arthrospira platensis): Effect of Storage on Physicochemical Parameters. Adv. Sci., Tech. & Innov., 1267-1268.
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  • El-Baz, F.K., El-Senousy, W.M., El-Sayed, A.B., Kamel, M.M., 2013. In vitro antiviral and antimicrobial activities of Spirulina platensis extract. J. Appl. Pharm. Sci., 3(12): 52-56.
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Spirulina platensis as A Functional Food Additiv

Year 2021, Volume: 52 Issue: 3, 351 - 360, 26.09.2021
https://doi.org/10.17097/ataunizfd.896473

Abstract

The concerns about inadequate and unbalanced nutrition and the increase in health problems associated with food additives increase the interest of consumers in healthy and minimally-processed functional food products. Despite the millions of people living and trying to survive in hunger in underdeveloped and developing countries, food wastage and reduction in food resources still continue in industrial societies and cannot be prevented to a great extent. This case has a major impact on the search for alternative foods. Due to their natural growth in seas, lakes and fresh waters and their rich nutritional composition, microalgae have been one of the main foods and source of income for people for years. Spirulina platensis, a filamentous cyanobacterium known as blue-green algae, is often used as a single-celled protein. Compared with the raw materials evaluated in the food industry, Spirulina is drawn attention due to its rich protein, essential fatty acids and amino acids, carotenoids, vitamin and mineral content, and also having higher yield. It also has a high yield. In addition to its protective effects on liver, nervous system and kidney thanks to its rich phytochemical content, it has been reported to possess antitumor, anti-inflammatory, antioxidant, hypoglycemic and hypolipidemic properties. In this review, the physicochemical properties of S. platensis, its effects on human health and its potential in food technology will be discussed.

References

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  • Akalin, A.S., Unal, G., Dalay, M.C., 2009. Influence of Spirulina platensis biomass on microbiological viability in traditional and probiotic yogurts during refrigerated storage. Ital.J. Food Sci., 21(3): 357-364.
  • Alvarenga, R.R., Rodrigue,s P.B., Cantarelli, V.S., Zangeronimo, M.G., Júnior, J.W.S., Silva, L.R., Santos, L.M., Pereira, L.J., 2011. Energy values and chemical composition of Spirulina (Spirulina platensis) evaluated with broilers. Rev. Bras. Zootec., 40 (5): 992-996.
  • Ali, V., Majumder, S., Kishor, K., David, J., 2019. Study of the different levels of physicochemical and microbial Spirulina (Arthrospira platensis) on quality of soufflé. Int. J. Food Sci. Nutr., 4 (4): 111-116.
  • Asghari, A., Fazilati, M., Latifi, A.M., Salavati, H., Choopani, A., 2016. A review on antioxidant properties of Spirulina. J. Appl. Biotechnol. Rep., 3(1): 345-351.
  • Atallah, A.A., Morsy, O.M., Gemiel, D.G., 2020. Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and Spirulina. Int. J. Food Prop., 23 (1): 1678-1691.
  • Aydemir, S., 2019. Spirulina platensis Katılarak Üretilmiş Yoğurtların Özellikleri. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Isparta, 89 s.
  • Ayehunie, S., Belay, A., Baba, T.W., Ruprecht, R.M., 1998. Inhibition of HIV-1 replication by an aqueous extract of Spirulina platensis (Arthrospira platensis). J. Acquir. Immune. Defic. Syndr.: Official Publication of the International Retrovirology Association, 18 (1): 7-12.
  • Belay, A., 1997. Mass culture of Spirulina outdoors. The Earthrise Farms experience. In: Vonshak A (ed) Spirulina platensis (Arthrospira): Physiology, Cell-biology and Biotechnology, 1st edn. Taylor & Francis. London, pp. 131-158.
  • Bensehaila, S., Doumandji, A., Boutekrabt, L., Manafikhi, H., Peluso, I., Bensehaila K., Kouache, A., Bensehaila, A., 2015. The nutritional quality of Spirulina platensis of Tamenrasset, Algeria. Afr. J. Biotechnol., 14 (19): 1649-1654.
  • Capelli, B., Cysewski, G.R., 2010. Potential health benefits of Spirulina microalgae. Nutrafoods, 9 (2): 19-26.
  • Ciferri, O., 1983. Spirulina, the Edible Microorganism. Microbiol. Rev., 47 (4): 551-578.
  • Çelekli, A., Alslibi, Z.A., Hüseyin Bozkurt, H., 2019. Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food. Algal Res., 44: 101710.
  • Çelekli, A., Alslibi, Z. A., Bozkurt, H., 2020. Boosting effects of Spirulina platensis, whey protein, and probiotics on the growth of microflora and the nutritional value of ayran. Engineering Rep., 2 (9): 1-10.
  • Dabija, N., 2020. Algae biotechnology products and their application in the food and pharmaceutical industries. MedEspera: The 8th International Medical Congress for Students and Young Doctors, September 24-26, 2020, Chișinău, pp. 375-376.
  • Danesi, E.D.G., Navacchi, M.F.P., Takeuchi, K.P., Frata, M.T., Carvalho, J.C.M., 2010. Application of Spirulina platensis in protein enrichment of manioc-based bakery products. J. Biotechnol., 150: 311.
  • Debbabi, H., Boubaker, B., Gmati, T., Chouaibi, M., Boubaker, A., Snoussi, A.,2018. Yogurt Enrichment with Spirulina (Arthrospira platensis): Effect of Storage on Physicochemical Parameters. Adv. Sci., Tech. & Innov., 1267-1268.
  • El Nakib, D.M., Ibrahim, M.M., Mahmoud, N.S., Abd El Rahman, E.N., Ghaly, A.E., 2019. Incorporation of Spirulina (Athrospira platensis) in traditional Egyptian cookies as a source of natural bioactive molecules and functional ingredients: Preparation and sensory evaluation of nutrition snack for school children. European. J. Nutr. & Food Saf., 9 (4): 372-397.
  • El-Baz, F.K., El-Senousy, W.M., El-Sayed, A.B., Kamel, M.M., 2013. In vitro antiviral and antimicrobial activities of Spirulina platensis extract. J. Appl. Pharm. Sci., 3(12): 52-56.
  • Ernst, M.O., Banks, M.S., 2002. Humans integrate visual and haptic information in a statistically optimal fashion. Nature, 415: 429-433.
  • Estrada, J.E.P., Bescos, P.B., Fresno, A.M.V., 2001. Antioxidant activity of different fractions of Spirulina platensis protean extract. IL Farmaco, 56 (5-7): 497-500.
  • FDA, 2012. Agency Response Letter - GRAS Notice No. 000417. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Additive Safety. https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319628.html (Erişim Tarihi: 15 Ağustos 2021).
  • Finamore, A., Palmery, M., Bensehaila, S., Peluso, I., 2017. Antioxidant, immunomodulating, and microbial-modulating activities of the sustainable and ecofriendly Spirulina. Oxid. Med. Cell. Longev., 2017: 1-14.
  • Folarin, O., Sharma, L., 2017. Algae as functional food. Int. J. Home Sci., 3(2): 166-170.
  • Gouveia, L., Batista, A., Raymundo, A., Bandarra, N.,2008. Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts. Nutr. Food Sci., 38 (5): 492-501.
  • Gökpınar, Ş., Işık, O., Göksan, T., Durmaz, Y., Uslu, L., Ak, B., Önalan, S.K., Akdoğan, P., 2013. Algal Biyoteknoloji Çalışmaları. Yunus Araş. Bül., 2013 (4): 21-26.
  • Guarda, A., Rosell, C. M., Benedito, C., Galotto, M.J., 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocoll., 18 (2): 241-247.
  • Güldaş, M., Irkın, R., 2010. Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk. Mljekarstvo, 60 (4): 237-243.
  • Gün, D., 2019. Spirulina platensis İlavesi ile Fonksiyonel Bisküvi ve Kraker Geliştirilmesi. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 133 s.
  • Hosseini, S.M., Khosravi-Darani, K., Mozafari, M.R., 2013a. Nutritional and medical applications of Spirulina microalgae. Mini-Rev. Med. Chem., 13(8): 1231-1237.
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There are 66 citations in total.

Details

Primary Language Turkish
Journal Section DERLEMELER
Authors

Çağrı Güler 0000-0001-9512-9912

Zehra Türkoğlu This is me 0000-0002-6449-5669

Mehmet Ali Salık 0000-0003-4727-9830

Özgenur Türkmen 0000-0002-6251-3704

Ayla Arslaner 0000-0002-2777-9697

Publication Date September 26, 2021
Published in Issue Year 2021 Volume: 52 Issue: 3

Cite

APA Güler, Ç., Türkoğlu, Z., Salık, M. A., Türkmen, Ö., et al. (2021). Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 52(3), 351-360. https://doi.org/10.17097/ataunizfd.896473
AMA Güler Ç, Türkoğlu Z, Salık MA, Türkmen Ö, Arslaner A. Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. September 2021;52(3):351-360. doi:10.17097/ataunizfd.896473
Chicago Güler, Çağrı, Zehra Türkoğlu, Mehmet Ali Salık, Özgenur Türkmen, and Ayla Arslaner. “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina Platensis”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 52, no. 3 (September 2021): 351-60. https://doi.org/10.17097/ataunizfd.896473.
EndNote Güler Ç, Türkoğlu Z, Salık MA, Türkmen Ö, Arslaner A (September 1, 2021) Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 52 3 351–360.
IEEE Ç. Güler, Z. Türkoğlu, M. A. Salık, Ö. Türkmen, and A. Arslaner, “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 52, no. 3, pp. 351–360, 2021, doi: 10.17097/ataunizfd.896473.
ISNAD Güler, Çağrı et al. “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina Platensis”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 52/3 (September 2021), 351-360. https://doi.org/10.17097/ataunizfd.896473.
JAMA Güler Ç, Türkoğlu Z, Salık MA, Türkmen Ö, Arslaner A. Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2021;52:351–360.
MLA Güler, Çağrı et al. “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina Platensis”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 52, no. 3, 2021, pp. 351-60, doi:10.17097/ataunizfd.896473.
Vancouver Güler Ç, Türkoğlu Z, Salık MA, Türkmen Ö, Arslaner A. Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2021;52(3):351-60.

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