Antioxidant and Anticancer Activity of Spirulina platensis Water Extracts

Zaid, Abeer Abu; Hammad, Doaa M.; Sharaf, Eman M.

doi:10.3923/ijp.2015.846.851

Cited by 68 publications

(38 citation statements)

References 16 publications

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“…As for spirulina's in vitro bioactivity, the DPPH radical scavenging capacities reported in the present study fall within previously described ranges for spirulina and increase significantly (by 66.93%) with fermentation treatment [37,53,54]. To obtain an overall perspective, synthetic antioxidant thiobarbituric acid (TBA) and butylated hydroxytoluene (BHT) can inhibit DPPH radicals, by up to 93.0% and 95.6% respectively; while α-tocopherol inhibits it by 91.5% [37].…”

Section: Effect Of Fermentation On Spirulinasupporting

confidence: 91%

Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

2019

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Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium, possesses diverse biological activities and a unique nutritional profile, due to its high content of valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, by fermenting it with the lactic acid bacterium Lactobacillus plantarum. In vitro comparison of the total phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and protein fragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here. After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36%. After 24 h, the DPPH radical scavenging capacity increased 60%, while the free methionine content increased by 94%, after 72 h. Past 36 h of fermentation, the total antioxidant capacity (TAC) diminished, possibly due to deterioration of the heat-sensitive antioxidants. However, protein fragmentation and free methionine content increased, linearly, with the fermentation time. Cyanobacterial peptides and other bioactive compounds trapped within the spirulina cell wall are released during fermentation and have a significant potential as a functional ingredient in nutraceuticals and pharmaceuticals, in addition to their nutritive value.

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Section: Effect Of Fermentation On Spirulinasupporting

confidence: 91%

Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

2019

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“…This could be because Spirulina extract is a complex mixture of substances and the part of bioactive compounds may be relatively low. The anticancer capacity of S. platensis extracts and some of its bioactive compounds was previously reported for different cell lines including Kasumi-1, K562 [24], pancreatic cancer cells [25], HCT116 colon carcinoma cells [15], Mcf-7 breast cancer cells [26,27], and HepG2 cells [27]. However, to the best of our knowledge, our study represents the first report on the anticancer activity of alkaloids and phenolic compounds extracted from S. platensis against hepatocellular carcinoma in vitro.…”

Section: Discussionmentioning

confidence: 86%

“…Several studies illustrated that Spirulina extracts can stimulate the immune system, improve glucose and lipid metabolism, and prevent or inhibit different types of cancer [12][13][14][15]. Spirulina has also been claimed to prevent chronic diffusion of liver disease [16].…”

Section: Introductionmentioning

confidence: 99%

In vitro assessment of the cytotoxic effects of secondary metabolites from Spirulina platensis on hepatocellular carcinoma

Akbarizare

Ofoghi

Hadizadeh

et al. 2020

Egypt Liver Journal

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Background: Spirulina platensis, an edible cyanobacterium, is considered as a valuable and natural resource of novel anticancer agents. This study aimed to investigate the anticancer potential of major bioactive metabolites from Spirulina platensis on hepatocellular carcinoma cells. The total phenolic and alkaloid content of S. platensis were determined using spectrophotometric procedures and thin-layer chromatography. Cellular viability of HepG2 cancer cells and normal fibroblasts was evaluated using MTT assay after 24 h treatment with 0.02-2 mg/ml of alkaloids, phenolic compounds, aqueous, and methanol extracts from Spirulina platensis. Results: Total phenolic and total alkaloid compounds were 150.5 ± 1.18 mg gallic acid equivalents/mg extract and 11.4 ± 0.05 mg atropine equivalents/mg extract, respectively. All tested extracts and compounds demonstrated the inhibitory effect on the viability of HepG2 cells in a dose-dependent manner without cytotoxicity on normal cells. The most potent anticancer activity was induced by alkaloids (2 ± 0.001 mg/ml) with 80% reduction in cell viability and an IC 50 of 0.53 ± 0.08 mg/ml. IC 50 values of the aqueous extract, the methanolic extract, and phenolic compounds were 1.7 ± 0.14, 1.28 ± 0.22, and 0.86 ± 0.14 mg/ml, respectively. Conclusions: This is the first report to demonstrate anticancer effects of alkaloids and phenolic compounds of Spirulina platensis in relation to liver cancer.

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“…It has a long history of safe human consumption [5]. The microalgae were widely studied for bioactive compounds such as alkaloids, phenols, terpenoids, antioxidant, anticancer, and antimicrobial activities [5,13,17]. Saponins are essential compounds with substantial biological activities such as anti-angiogenesis, antiproliferation, anticancer, and anti-metastasis characteristics.…”

Section: A2 B2 C2mentioning

confidence: 99%

In vitroAnticancer Evaluation of Saponins Obtained From Spirulina platensis on MDA, HepG2, and MCF7 Cell Lines

Akbarizare¹,

Ofoghi²,

Hadizadeh³

2019

Multidiscip Cancer Investig

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Introduction: Microalgae are known for their bioactive compounds with potential applications as antimicrobial, antiaging, and anticancer activities. Spirulina platensis (S. platensis) is a filamentous and photosynthetic microorganism that has 25 kinds of vitamins and minerals that contain many compounds with biotic activity such as alkaloids, phenolic compounds, terpenoids, and saponins. Saponins are mainly present in plants; while there are few studies about their role in microalgae. This study aims to investigate the anticancer potential of extracted saponins from S. platensis. Methods: Saponins were extracted; using distilled water and n-butanol. The total extracted saponin was dried and weighed. The cellular viability of HepG2, MCF-7, and MDA- MB-123 cell lines was evaluated; using MTT assay after 24 h treatment with 0.02-2 mg/ ml of saponins extracted from S. platensis. Morphology of cell lines was evaluated by invert microscopy. Results: Total saponin extracted from S. platensis was estimated at 28±0.0005 mg/g dry wt. Thin-layer chromatography profiles showed four bands for saponins with Rf values of 0.44, 0.48, 0.50, and 0.55. The cytotoxic activity after 24 h treatment with 0.02-2 mg/ml of saponins was a concentration-dependent manner. The highest toxicity of saponins with IC50=0.22 mg/ml was observed in MDA-MB-123 cells. In HepG2 and MCF-7 cells IC50 value was obtained in 0.35 mg/ml and 0.4 mg/ml, respectively. Conclusions: This is the first report to evaluate the anticancer effects of saponins from S. platensis in liver and breast cancers. The result showed that saponins from Spirulina decrease cancer cellular viability. Therefore, these compounds can be a candidate for anticancer agents.

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Antioxidant and Anticancer Activity of Spirulina platensis Water Extracts

Cited by 68 publications

References 16 publications

Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

In vitro assessment of the cytotoxic effects of secondary metabolites from Spirulina platensis on hepatocellular carcinoma

In vitroAnticancer Evaluation of Saponins Obtained From Spirulina platensis on MDA, HepG2, and MCF7 Cell Lines

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