Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress

Abstract

Microalgae are generally considered an excellent source of vitamins, minerals, and bioactive molecules that make them suitable to be introduced in cosmetics, pharmaceuticals, and food industries. Aphanizomenon flos-aquae (AFA), an edible microalga, contains numerous biomolecules potentially able to prevent some pathologies including age-related disorders. With the aim to include an AFA extract (Klamin®) as a functional ingredient in baked products, we investigated if its bioactive molecules are destroyed or inactivated after standard cooking temperature. The AFA extract was exposed to heat stress (AFA-HS), and no significant decrease in pigment, polyphenol, and carotenoid content was detected by spectroscopic analysis. Thermal stability of AFA-HS extract was demonstrated by thermogravimetric analysis (TGA), and no change in the morphology of the granules of the powder was noticed by SEM microscopic observation. By Folin-Ciocalteu, ORAC, and ABTS assays, no change in the antioxidant activity and polyphenol contents was found after high-temperature exposition. When added in cell culture, solubilized AFA-HS lost neither its scavenging ability against ROS generation nor its protective role against Abeta, the main peptide involved in Alzheimer's disease. Prebiotic and antioxidant activities of AFA extract that are not lost after thermal stress were verified on E. coli bacteria. Finally, AFA-HS cookies, containing the extract as one of their ingredients, showed increased polyphenols. Here, we evaluate the possibility to use the AFA extract to produce functional food and prevent metabolic and age-related diseases.

New Neuroprotective Effect of Lemon IntegroPectin on Neuronal Cellular Model

“…Although we did not investigate the effects of lemon IntergroPectin on Gal-3 regulation, oxidative stress and neuroinflammation inhibition in primary neurons and glial cells (or on animal model of brain disorders), our preliminary observations on neuroblastoma cells suggest the applicative potential of these new bioactive extracts in the treatment of complex neurological pathologies. Numerous literature data reveals that many other natural biomolecules exhibit neuroprotective effects [ 55 , 56 , 57 , 58 ].…”

Role of Natural Antioxidants on Neuroprotection and Neuroinflammation

“…Huge amount of vegetables, fruits and berries are a rich source of natural antioxidants, such as anthocyanins, biophenols, vitamins, and other phytochemicals, which are actively involved in slowing down the ageing process [ 3 ]. Recently, several phytochemical complexes with antioxidant function have been identified as potential therapeutic agents to prevent/treat neurodegeneration disorders [ 4 , 5 , 6 , 7 ]. Specifically, the ingestion of foods with high antioxidant power, such as nuts, can prevent neuronal dysfunctions during obesity [ 8 ].…”

Regular Intake of Pistachio Mitigates the Deleterious Effects of a High Fat-Diet in the Brain of Obese Mice

“…The longevity of one Mediterranean population, over 90 years old without dementia, was attributed to the nutraceutical components of the Mediterranean diet [11]. Functional food has been reported to delay or inhibit neurodegeneration, suggesting their employment as an alternative therapeutic strategy for correlated diseases [12][13][14].Benefits of nut consumption (mainly pistachios, walnuts, and almonds) have been described in studies on both animals and humans [15,16]. Daily nut consumption can improve dysmetabolic conditions such as obesity, type 2 diabetes, and related cardiovascular diseases [17,18].…”

“…The longevity of one Mediterranean population, over 90 years old without dementia, was attributed to the nutraceutical components of the Mediterranean diet [11]. Functional food has been reported to delay or inhibit neurodegeneration, suggesting their employment as an alternative therapeutic strategy for correlated diseases [12][13][14].…”