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Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis

Yıl 2021, Cilt: 52 Sayı: 3, 351 - 360, 26.09.2021

Çağrı Güler Zehra Türkoğlu Mehmet Ali Salık Özgenur Türkmen Ayla Arslaner

https://doi.org/10.17097/ataunizfd.896473
Cited By: 1

Öz

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.

Anahtar Kelimeler

Spirulina Mikroalg Fonksiyonel Gıda Beslenme Sağlık

Kaynakça

  • Agustini, T.W., Dewi, E.N., Amalia, U., Kurniasih, R.A., 2019. Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption. Int. Food Res. J., 26 (6): 1789-1794.
  • 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.
  • Hosseini, S. M., Shahbazizadeh S., Khosravi-Darani, K., Mozafari, M. R., 2013b. Spirulina paltensis: Food and Function. Curr. Nutr. Food Sci., 9 (2): 1-5.
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Spirulina platensis as A Functional Food Additiv

Yıl 2021, Cilt: 52 Sayı: 3, 351 - 360, 26.09.2021

Çağrı Güler Zehra Türkoğlu Mehmet Ali Salık Özgenur Türkmen Ayla Arslaner

https://doi.org/10.17097/ataunizfd.896473
Cited By: 1

Öz

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.

Anahtar Kelimeler

Spirulina Microalgae Functional Food Nutrition Health

Kaynakça

  • Agustini, T.W., Dewi, E.N., Amalia, U., Kurniasih, R.A., 2019. Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption. Int. Food Res. J., 26 (6): 1789-1794.
  • 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.
  • Hosseini, S. M., Shahbazizadeh S., Khosravi-Darani, K., Mozafari, M. R., 2013b. Spirulina paltensis: Food and Function. Curr. Nutr. Food Sci., 9 (2): 1-5.
  • İlhan, E., Büyükizgi, A.N., Ermiş, E., 2020. Mavi-Yeşil alg Spirulina platensis’in buğday ekmeğinde kimyasal, duyusal ve antifungal etkisi. Gıda Yem Bil. Tekn. Derg., 24: 23-29.
  • Jensen, G.S., Attridge, V.L., Beaman, J.L., Guthrie, J., Ehmann, A., Benson, K. F., 2015. Antioxidant and anti-inflammatory properties of an aqueous cyanophyta extract derived from Arthrospira platensis: contribution to bioactivities by the non-phycocyanin aqueous fraction. J. Med. Food, 18 (5): 535-541.
  • Jung, F., Krüger-Genge, A., Waldeck, P., Küpper, J.H., 2019. Spirulina platensis, a super food? Journal of Cellular Biotechnology, 5 (1): 43-54.
  • Khan, Z., Bhadouria, P., Bisen, P.S., 2005. Nutritional and therapeutic potential of Spirulina. Curr. Pharm. Biotechnol., 6 (5): 373-379.
  • Kulshreshtha, A., Jarouliya, U., Bhadauriya, P., Prasad, G.B.K.S., Bisen, P.S., 2008. Spirulina in health care management. Curr. Pharma. Biotech., 9 (5): 400-405.
  • Lafarga, T., Fernández-Sevilla, J.M., González-López, C., Acién-Fernández, F.G., 2020. Spirulina for the food and functional food industries. Food Res. Int.,137: 109356, 1-10.
  • Lucas, B.F., Morais, M.G., Santos, T.D., Costa, J.A.V., 2018. Spirulina for snack enrichment: Nutritional, physical and sensory evaluations. LWT-Food Sci. Tech., 90: 270-276.
  • Malik, P., Kempanna, C., Paul, A., 2013. Quality characteristics of ice cream enriched with Spirulina powder. Int. J. Food Nutritional Sci., 2 (1): 44–50.
  • Mallikarjun Gouda, K.G., Udaya Sankar, K., Sarada, R., Ravishankar, G.A., 2015. Supercritical CO2 extraction of functional compounds from Spirulina and their biological activity. J. Food Sci. Technol., 52 (6): 3627-3633.
  • Marrez D.A., Naguib, M.M., Sultan, Y.Y., Daw, Z.Y., Higazy, A.M., 2014. Evaluation of chemical composition for Spirulina platensis in different culture media. Res. J. Pharm., Biol. Chem. Sci., 5 (4): 1161-1171.
  • Michaelsen, K.F., Hoppe, C., Roos, N., Kaestel, P., Stougaard, M., Lauritzen, L., Mølgaard, C., Girma, T., Friis, H., 2009. Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age. Food Nutr. Bull., 30 (3): S343-S404.
  • Mocanu, G., Botez, E., Nistor, O.V., Andronoiu, D.G., Vlăsceanu, G., 2013. Influence of Spirulina platensis biomass over some starter culture of lactic bacteria. J. Agroaliment. Processes Technol., 19 (4): 474-479.
  • Manzocchi, E., Guggenbühl, B., Kreuzer, M., Giller, K., 2020. Effects of the substitution of soybean meal by Spirulina in a hay-based diet for dairy cows on milk composition and sensory perception. J. Dairy Sci.,103 (12): 11349-11362.
  • Özbal, B., 2020. Spirulina platensis ile Fonksiyonel Çikolata Ürünü Geliştirilmesi. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 88 s.
  • Palanisamy, M., Töpfl, S., Berger, R. G., Hertel, C., 2019. Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures. Eur. Food Res. Technol., 245 (9): 1889-1898.
  • Parikh, P. Mani, U., Iyer, U., 2001. Role of Spirulina in the control of glycemia and lipidemia in Type 2 Diabetes Mellitus. J. Med. Food, 4 (4): 193-199.
  • Priyanka, M., Kempanna, C., Narasimha, M., 2013. Quality characteristics of yoghurt enriched with Spirulina powder. Mysore J. Agric. Sci., 47 (2): 354-359.
  • Ravi, M., Lata Da, S., Azharuddin, S., Paul, S.F.D., 2010. The beneficial effects of Spirulina focusing on its immünomodülatory and antioxidant properties. Nutr. Diet. Suppl., 2010 (2): 73-83.
  • Rodrıguez-Hernández, A., Ble-Castillo, J.L., Juarez-Oropeza, M.A., Diaz-Zagoya, J.C., 2001. Spirulina maxima prevents fatty liver formation in CD-1 male and female mice with experimental diabetes. Life Sci., 69 (9): 1029-1037.
  • Romay, C., Ledón, N., González, R., 1999. Phycocyanin extract reduces leukotriene B4 levels in arachidonic acid-induced mouse-ear inflammation test. J. Pharm.Pharmacol., 51 (5): 641-642.
  • Rzymski, P., Budzulak, J., Niedzielski, P., Klimaszyk, P., Proch, J., Kozak, L., Poniedziałek, P., 2019. Essential and toxic elements in commercial microalgal food supplements. Journal of Applied Phycology, 31 (6): 3567-3579.
  • Salehifar, M., Shahbazizadeh, S., Khosravi-Darani, K., Behmadi, H., Ferdowsi, R., 2013. Possibility of using microalgae Spirulina platensis powder in industrial production of Iranian traditional cookies. Iranian J. Nutr. Sci. Food Tech., 7 (4): 63-72.
  • Saranraj, P., Sivasakthi, S., 2014. Spirulina platensis-food for future: A review. Asian J. Pharm. Sci. Technol., 4 (1): 26-33.
  • Selmi, C., Leung, P. S., Fischer, L., German, B., Yang, C.Y., Kenny, T.P., Cysewski, G.R., Gershwin, M.E., 2011. The effects of Spirulina on anemia and immune function in senior citizens. Cell. Mol. İmmunol., 8 (3): 248-254.
  • Seyidoglu, N., Inan, S., Aydin, C., 2017. A prominent super food: Spirulina platensis. In: Shiomi N, Waisundara (ed) Superfood and Functional Food The Development of Superfoods and Their Roles as Medicine, IntechOpen, London, pp.1-27.
  • Sharoba, A.M., 2014. Nutritional value of Spirulina and its use in the preparation of some complementary baby food formulas. J. Food Dairy Sci., 5 (8): 517-538.
  • Silva, S., Fernandes, I.P., Barros, L., Fernandes, Â., Alves, M.J., Calhelha, R.C., Pereira, C., Barreira, J.C.M., Manrique,Y., Colla,E., Ferreira Isabel, C.F.R., Barreiro, M. F., 2019. Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions. J. Func. Foods, 60 (103427): 1-13.
  • Sotiroudis, T.G., Sotiroudis, G.T., 2013. Health aspects of Spirulina (Arthrospira) microalga food supplement. J. Serbian Chem. Soc., 78 (3): 395-405.
  • Soni, R.A., Sudhakar, K., Rana, R.S. 2017. Spirulina–From growth to nutritional product: A review. Trends in Food Science & Technology, 69: 157-171.
  • Sudhakar, K., Premalatha, M., Rajesh, M. 2014. Large-scale open pond algae biomass yield analysis in India: A case study. International Journal of Sustainable Energy, 33 (2): 304-315.
  • Szmejda, K., Duliński, R., Byczyński, Ł., Karbowski, A., Florczak, T., Żyła, K., 2018. Analysis of the selected antioxidant compounds in ice cream supplemented with Spirulina (Arthrospira platensis) extract. Biotechnol. Food Sci., 82 (1): 41-48.
  • Şahin-Cebeci, O.I., 2019. Effect of Spirulina biomass fortification for biscuits and chocolates. TURJAF, 7 (4): 583-587.
  • Zaid, A.A., Hammad, D.M., Sharaf, E.M., 2015. Antioxidant and anticancer activity of Spirulina platensis water extracts. Int. J. Pharm., 11 (7): 846-51.
  • Zhang, H.Q., Lin, A.P., Sun, Y., Deng, Y.M., 2001. Chemo- and radio-protective effects of polysaccharide of Spirulina platensis on hemopoietic system of mice and dogs Acta Pharm. Sin., 22 (12): 1121-1124.
  • Zhi-gang, Z., Zhili, L., Xuexian, L., 1997. Study on the isolation, purification and antioxidation properties of polysaccharides from Spirulina maxima. Acta Bot. Sin., 39 (1): 77-81.
Toplam 66 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm DERLEMELER
Yazarlar

Çağrı Güler 0000-0001-9512-9912

Zehra Türkoğlu Bu kişi benim 0000-0002-6449-5669

Mehmet Ali Salık 0000-0003-4727-9830

Özgenur Türkmen 0000-0002-6251-3704

Ayla Arslaner 0000-0002-2777-9697

Yayımlanma Tarihi 26 Eylül 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 52 Sayı: 3

Kaynak Göster

APA Güler, Ç., Türkoğlu, Z., Salık, M. A., Türkmen, Ö., vd. (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. Eylül 2021;52(3):351-360. doi:10.17097/ataunizfd.896473
Chicago Güler, Çağrı, Zehra Türkoğlu, Mehmet Ali Salık, Özgenur Türkmen, ve Ayla Arslaner. “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina Platensis”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 52, sy. 3 (Eylül 2021): 351-60. https://doi.org/10.17097/ataunizfd.896473.
EndNote Güler Ç, Türkoğlu Z, Salık MA, Türkmen Ö, Arslaner A (01 Eylül 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, ve A. Arslaner, “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, c. 52, sy. 3, ss. 351–360, 2021, doi: 10.17097/ataunizfd.896473.
ISNAD Güler, Çağrı vd. “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina Platensis”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 52/3 (Eylül 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 vd. “Fonksiyonel Bir Gıda Katkısı Olarak Spirulina Platensis”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, c. 52, sy. 3, 2021, ss. 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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