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Abstract Title:

Effects of different probiotic combinations on the components and bioactivity of Spirulina.

Abstract Source:

J Basic Microbiol. 2020 Mar 18. Epub 2020 Mar 18. PMID: 32187728

Abstract Author(s):

Jinhui Yu, Deyuan Ma, Shujie Qu, Yunpeng Liu, Han Xia, Fei Bian, Yan Zhang, Chao Huang, Rina Wu, Junrui Wu, Shengbo You, Yuping Bi

Article Affiliation:

Jinhui Yu

Abstract:

Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential aminoacid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1-diphenyl-2-trinitrophenylhydrazine free-radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina-containing food items.

Study Type : In Vitro Study

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