<i>Arthrospira platensis</i> (<i>Spirulina</i>) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Kumar, Raman; Kumar, V. K.; Das, Sampa; Patial, Vikram

doi:10.1039/d2fo02226e

Cited by 15 publications

(3 citation statements)

References 57 publications

(107 reference statements)

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“…Additionally, it aids in diminishing malnutrition-induced oxidative stress in the liver, spleen, and kidneys. To do this, one must decrease lipid peroxidation while simultaneously increasing glutathione and superoxide dismutase activity [11]. Spirulina has a substantial amount of phycocyanin, which is a prominent phytochemical and a high-protein compound.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Microalgae and Their Bioactive Compounds on Liver Well-being in Rats Subjected to Synthetic Phenolic Antioxidants

Omar,

Alhotan,

Hussein

et al. 2025

Egyptian Journal of Veterinary Sciences

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HIS STUDY goal was to find out if Spirulina platensis (SP) could help protect rats from the harmful effects of tert-butylhydroquinone (tBHQ). The animals were classified into four groups, each including seven rats. Group I consisted of healthy rats (control), while group II was subjected to an intraperitoneal administration of 100 mg/kg of tBHQ for duration of 7 days (+Ve). Group III received a dosage of 500 mg/kg (body weight) of SP and 100 mg/kg of tBHQ, while group IV was administered a mixture of 750 mg/kg of SP and 100 mg/kg of tBHQ. The rats that were given tBHQ alone had significantly higher of liver enzymes like ALT, AST, and ALP in blood. The tissue levels of the antioxidants glutathione, superoxide dismutase, total antioxidant capacity, and catalase decreased significantly in rats that were exposed to tBHQ-induced toxicity. In the experiment, rats were administered tBHQ as a positive group, leading to an increase in blood lipid profiles (such as TC, TG,) except for HDL-c as compared to the negative treatment. Administration of SP powder led to enhanced blood biochemical parameters and decreased MDA levels in rats that were injected with tBHQ. Rats exhibited an increase in their antioxidant indicators. It has been shown that there was a strong investigation we did shows a strong link between the β-actin, Bcl2, HO-1, and Nrf2 genes in the liver of the four groups that were subjected to experiments. These effects have been shown in blood lipid profile, antioxidant markers, and liver enzymes after exposure to tBHQ.

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Section: Introductionmentioning

confidence: 99%

The Impact of Microalgae and Their Bioactive Compounds on Liver Well-being in Rats Subjected to Synthetic Phenolic Antioxidants

Omar,

Alhotan,

Hussein

et al. 2025

Egyptian Journal of Veterinary Sciences

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“…[3][4][5] Excess or deficiency of ferric ions can lead to various diseases such as heart failure, liver damage, kidney damage, and diabetes. [6][7][8][9][10] The internal environment of the human body is complex, and the specific mechanism of metal ions is not yet understood. [11,12] Therefore, the development of detection methods for these ions is of great significance for studying their function in the human body.…”

Section: Introductionmentioning

confidence: 99%

“…Among them, iron is the most abundant essential transition metal ion in the human body and plays a vital role in biological and environmental systems [3–5] . Excess or deficiency of ferric ions can lead to various diseases such as heart failure, liver damage, kidney damage, and diabetes [6–10] . The internal environment of the human body is complex, and the specific mechanism of metal ions is not yet understood [11,12] .…”

Section: Introductionmentioning

confidence: 99%

Colorimetric Fluorescence of a 2,4,5‐Triaryl Imidazole‐Based Sensor for the Selective Detection of Iron

Wang,

Ren,

Liu

et al. 2024

ChemistrySelect

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Two imidazole‐based color‐changing fluorescent probes 4‐(4,5‐bis(4‐chlorophenyl)‐1H‐imidazol‐2‐yl)‐N, N‐diphenylaniline (CIN) and 4‐(4,5‐di(furan‐2‐yl)‐1H‐imidazol‐2‐yl)‐N, N‐diphenylaniline (FIN) were synthesized and characterized. The new probes CIN and FIN exhibit excellent selectivity and sensitivity towards Fe3+ with relatively low detection limits (0.26 μM and 0.10 μM) and strong anti‐interference properties. Both the probes CIN and FIN complex 1 : 1 with Fe3+ ion, and the complexation constants were 1.165×105 M−1 (CIN) and 1.899×105 M−1 (FIN), respectively. Moreover, CIN and FIN could be recycled by EDTA and could effectively monitor Fe3+ ions at pH 4–10, which ensures the sensor‘s potential for detecting Fe3+ in actual aqueous solutions. The probes were further applied to the detection of Fe3+ in the actual reaction of Fe2+ oxidation, and the filter paper and the probe solution are combined to make an indicator to detect Fe3+ more conveniently and quickly.

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Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

Choudhary,

Shanu,

Hegde

et al. 2024

Discov Food

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Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan region. They are generally prepared from cow or yak milk and are consumed during harsh winters. The present study was conducted to characterize the different Chhurpe samples traditionally prepared by the ethnic groups utilizing milk from different animal breeds such as cow, yak, Zomo (cow × yak), and Germo (Zomo × yak). Nutritional characterization revealed that 100 g of Chhurpe could completely meet the dietary protein requirements of children and adults with high concentrations of methionine and lysine. Tryptophan and valine were the limiting amino acids among all the Chhurpe samples. Palmitic, stearic, and oleic acids were the predominant fatty acids. The Chhurpe samples were a rich source of micronutrients such as calcium, iron, and zinc meeting above 70% of recommended dietary allowances (RDA) among children (3–10 years) and up to 20% RDA for adults. Culture-independent metagenomic analysis revealed that lactic acid bacteria were the predominant group, consisting of genera such as Lactobacillus, Leuconostoc, Lactococcus, and Streptococcus followed by acetic acid bacteria, mainly Acetobacter. At the species level, Lactobacillus delbrueckii was the abundant strain among all the Chhurpe samples. Species diversity was significantly higher in Chhurpe prepared from Zomo milk. Probiotic bacterial strains such as Lactobacillus helveticus, L. delbrueckii, L. brevis, and Leuconostoc mesenteroides were identified in the Zomo Chhurpe indicating their superior quality. The present study was an attempt to popularize Chhurpe and promote its wider consumption by highlighting its nutritional properties.

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Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Abstract: The present study was aimed at developing Arthrospira platensis (Spirulina) fortified traditional foods of the Indian subcontinent, namely sattu (multigrain beverage mix) and chikki (peanut bar) and evaluating their ability...

Cited by 15 publications

References 57 publications

The Impact of Microalgae and Their Bioactive Compounds on Liver Well-being in Rats Subjected to Synthetic Phenolic Antioxidants

The Impact of Microalgae and Their Bioactive Compounds on Liver Well-being in Rats Subjected to Synthetic Phenolic Antioxidants

Colorimetric Fluorescence of a 2,4,5‐Triaryl Imidazole‐Based Sensor for the Selective Detection of Iron

Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

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