Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

Martelli, Francesco; Favari, Claudia; Mena, Pedro; Guazzetti, Stefano; Ricci, Annalisa; Rio, Daniele Del; Lazzi, Camilla; Neviani, Erasmo; Bernini, Valentina

doi:10.3390/microorganisms8020248

Cited by 23 publications

(20 citation statements)

References 42 publications

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“…In this study three species belonging to Phaeophyceae have been tested. The antimicrobial activity of H. elongata extract has been previously studied with similar results [ 19 , 73 , 74 ], while the extracts obtained in the present work have been more effective against L. monocytogenes and Salmonella spp. than those obtained by Rajauaria et al [ 74 ] ( Figure 2 B).…”

Section: Discussionsupporting

confidence: 78%

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Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Martelli

Cirlini

Neviani

et al. 2020

Foods

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Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.

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Section: Discussionsupporting

confidence: 78%

“…An agar well diffusion assay was carried out in order to evaluate the antimicrobial activity of the extracts [ 19 , 20 ]. The pathogenic bacteria were diluted to a concentration of 8 Log CFU/mL and seeded on Tryptone Soya Agar (TSA) (Oxoid) by using sterile swabs.…”

Section: Methodsmentioning

confidence: 99%

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Martelli

Cirlini

Neviani

et al. 2020

Foods

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“…However, the values remained higher than the inoculation. The L. casei 2240 strain has previously been used to ferment other matrixes, such as Himanthalia elongata , but the growth ability on this brown seaweed was lower than that observed in this study [ 37 ]. The best capacity of this strain to grow on A. platensis can be linked to the high amount of proteins and small peptides [ 2 ].…”

Section: Resultscontrasting

confidence: 65%

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Martelli

Cirlini

Neviani

et al. 2020

Foods

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Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.

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“…Recently, increased demand for fortified food and beverage products with higher nutritional quality from sportsmen, elderly, and children was also observed (Di Cagno et al, 2013;de Marco Castro et al, 2019). Some algae represent a suitable substrate for the production of probiotic lactose-free foods and beverages through lactic acid fermentation due to their high nutritional value and/or valuable components (Gupta et al, 2011;Ścieszka and Klewicka, 2019;Martelli et al, 2020a), e.g., polysaccharides from algae are already recognized and accepted as dietary prebiotics (Jiménez-Escrig et al, 2001;de Jesus Raposo et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

et al. 2020

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The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL −1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L −1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L −1 , respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.

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Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

Cited by 23 publications

References 42 publications

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

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