Food and Health
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Yıl 2022, Cilt 8, Sayı 2, 161 - 171, 01.04.2022

Özge ILIKKAN Elif BAĞDAT Dilek YALÇIN

https://doi.org/10.3153/FH22016

Öz

Kaynakça

  • Agustini, T.W., Soetrisnanto, D., Ma’ruf, W.F. (2017). Study on chemical, physical, microbiological, and sensory of yoghurt enriched by Spirulina platensis. International Food Research Journal, 24(1), 367-371.
  • 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
  • Bhowmik, D., Dubey, J., Mehra, S. (2009). Probiotic efficiency of Spirulina platensis -stimulating the growth of lactic acid bacteria. World Journal of Dairy & Food Sciences, 4(2), 160–163.
  • 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
  • Borowitzka, M.A., Borowitzka, J.L. (1988). Micro‐algal biotechnology. UK: Cambridge University Press. ISBN-13: 978-0521323499
  • Borowitzka, M.A., Moheimani, N.R. (2013). Algae for Biofuels and Energy. Springer, Dordrecht. ISBN: 978-94-007-5479-9
  • Camacho, F., Macedo, A., Malcata, F. (2019). Potential industrial applications and commercialization of microalgae in the functional food and feed industries: a short review. Marine Drugs, 17(6), 312. https://doi.org/10.3390/md17060312
  • Carlson, J.L., Erickson, J.M., Lloyd, B.B., Slavin, J.L. (2018). Health effects and sources of prebiotic dietary fiber. Current Developments in Nutrition, 2(3), 1-8. https://doi.org/10.1093/cdn/nzy005
  • Candini, S. K., Ganesan, P., Suresh, P.V., Bhaskar, N. (2008). Seaweeds as a source of nutritionally beneficial compounds - A review. Journal of Food Science and Technology, 45(1), 1-13.
  • 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
  • Grayburn, W.S., Tatara, R.A., Rosentrater, K.A., Holbrook, G.P. (2013). Harvesting, oil extraction, and conversion of local filamentous algae growing in wastewater into biodiesel. International Journal of Energy and Environment, 4(2), 185–190.
  • 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
  • Gyenis, B., Szigeti, J., Ásványi-Molnár, N., Varga, L. (2005). Use of dried microalgal biomasses to stimulate acid production and growth of Lactobacillus plantarum and Enterococcus faecium in milk. Acta Agraria Kaposváriensis, 9(2), 53–59.
  • Hosikian, A., Lim, S., Halim, R., Danquah, M.K. (2010). Chlorophyll extraction from microalgae: A review on the process engineering aspects. International Journal of Chemical Engineering, (391632), 1-12. https://doi.org/10.1155/2010/391632
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Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae

Yıl 2022, Cilt 8, Sayı 2, 161 - 171, 01.04.2022

Özge ILIKKAN Elif BAĞDAT Dilek YALÇIN

https://doi.org/10.3153/FH22016

Öz

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.

Anahtar Kelimeler

Microalgae, Probiotics, Prebiotics, Bioactive compounds

Kaynakça

  • Agustini, T.W., Soetrisnanto, D., Ma’ruf, W.F. (2017). Study on chemical, physical, microbiological, and sensory of yoghurt enriched by Spirulina platensis. International Food Research Journal, 24(1), 367-371.
  • 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
  • Bhowmik, D., Dubey, J., Mehra, S. (2009). Probiotic efficiency of Spirulina platensis -stimulating the growth of lactic acid bacteria. World Journal of Dairy & Food Sciences, 4(2), 160–163.
  • 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
  • Borowitzka, M.A., Borowitzka, J.L. (1988). Micro‐algal biotechnology. UK: Cambridge University Press. ISBN-13: 978-0521323499
  • Borowitzka, M.A., Moheimani, N.R. (2013). Algae for Biofuels and Energy. Springer, Dordrecht. ISBN: 978-94-007-5479-9
  • Camacho, F., Macedo, A., Malcata, F. (2019). Potential industrial applications and commercialization of microalgae in the functional food and feed industries: a short review. Marine Drugs, 17(6), 312. https://doi.org/10.3390/md17060312
  • Carlson, J.L., Erickson, J.M., Lloyd, B.B., Slavin, J.L. (2018). Health effects and sources of prebiotic dietary fiber. Current Developments in Nutrition, 2(3), 1-8. https://doi.org/10.1093/cdn/nzy005
  • Candini, S. K., Ganesan, P., Suresh, P.V., Bhaskar, N. (2008). Seaweeds as a source of nutritionally beneficial compounds - A review. Journal of Food Science and Technology, 45(1), 1-13.
  • 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
  • Grayburn, W.S., Tatara, R.A., Rosentrater, K.A., Holbrook, G.P. (2013). Harvesting, oil extraction, and conversion of local filamentous algae growing in wastewater into biodiesel. International Journal of Energy and Environment, 4(2), 185–190.
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Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review Articles
Yazarlar

Özge ILIKKAN
BAŞKENT ÜNİVERSİTESİ
0000-0001-5843-6868
Türkiye

Elif BAĞDAT Bu kişi benim
BAŞKENT ÜNİVERSİTESİ
0000-0001-6627-7270
Türkiye

Dilek YALÇIN (Sorumlu Yazar)
BAŞKENT ÜNİVERSİTESİ
0000-0003-2127-8186
Türkiye

Yayımlanma Tarihi 1 Nisan 2022
Başvuru Tarihi 18 Mart 2021
Kabul Tarihi 10 Temmuz 2021
Yayınlandığı Sayı Yıl 2022, Cilt 8, Sayı 2

Kaynak Göster

Bibtex @İnceleme makalesi { jfhs898863, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {2}, pages = {161 - 171}, doi = {10.3153/FH22016}, title = {Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae}, key = {cite}, author = {Ilıkkan, Özge and Bağdat, Elif and Yalçın, Dilek} }
APA Ilıkkan, Ö. , Bağdat, E. & Yalçın, D. (2022). Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae . Food and Health , 8 (2) , 161-171 . DOI: 10.3153/FH22016
MLA Ilıkkan, Ö. , Bağdat, E. , Yalçın, D. "Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae" . Food and Health 8 (2022 ): 161-171 <http://jfhs.scientificwebjournals.com/tr/pub/issue/68312/898863>
Chicago Ilıkkan, Ö. , Bağdat, E. , Yalçın, D. "Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae". Food and Health 8 (2022 ): 161-171
RIS TY - JOUR T1 - Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae AU - Özge Ilıkkan , Elif Bağdat , Dilek Yalçın Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22016 DO - 10.3153/FH22016 T2 - Food and Health JF - Journal JO - JOR SP - 161 EP - 171 VL - 8 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH22016 UR - https://doi.org/10.3153/FH22016 Y2 - 2021 ER -
EndNote %0 Food and Health Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae %A Özge Ilıkkan , Elif Bağdat , Dilek Yalçın %T Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 2 %R doi: 10.3153/FH22016 %U 10.3153/FH22016
ISNAD Ilıkkan, Özge , Bağdat, Elif , Yalçın, Dilek . "Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae". Food and Health 8 / 2 (Nisan 2022): 161-171 . https://doi.org/10.3153/FH22016
AMA Ilıkkan Ö. , Bağdat E. , Yalçın D. Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae. Food Health. 2022; 8(2): 161-171.
Vancouver Ilıkkan Ö. , Bağdat E. , Yalçın D. Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae. Food and Health. 2022; 8(2): 161-171.
IEEE Ö. Ilıkkan , E. Bağdat ve D. Yalçın , "Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae", Food and Health, c. 8, sayı. 2, ss. 161-171, Nis. 2022, doi:10.3153/FH22016
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