Phycocyanin prevents hypertension and low serum adiponectin level in a rat model of metabolic syndrome

Ichimura, Mayuko; Kato, Shota; Tsuneyama, Koichi; Matsutake, Sachiko; Kamogawa, Mai; Hirao, Eri; Miyata, Ayako; Mori, Sawako; Yamaguchi, Noriaki; Suruga, Kazuhito; Omagari, Katsuhisa

doi:10.1016/j.nutres.2013.03.006

Cited by 68 publications

(36 citation statements)

References 26 publications

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“…Spirulina has possible effects that benefit health, such as improvement of the lipid profile (Parikh et al, 2001), suppression of hypertension (Ichimura et al, 2013), in addition to proving efficient in the treatment of child malnutrition (Li et al, 2012). Spirulina does not require arable land for its cultivation, and use a lower amount of water compared to the production of other foods such as soy, milk, eggs and meat (Henrikson, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

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Section: Introductionmentioning

confidence: 99%

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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“…A derivate from the cyanobacteria group known as spirulina has been used as food taken its high amount of protein, among them the phycocyanin, and essential nutrients such as carotenoids, vitamins, and minerals [7]. Lipid extract from these group of algae also were able to exert antiinflammatory properties [8].…”

Section: Introductionmentioning

confidence: 99%

Brown Algae <i>Himantothallus grandifolius</i> (Desmarestiales, Phaeophyceae) Suppresses Proliferation and Promotes Apoptosis-Mediated Cell Death in Tumor Cells

Gambato¹,

Baroni²,

Garcia³

et al. 2014

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Marine algae have been used as food since ancient times and today are consumed as a regular part of the diet. In this study, we hypothesized that H. grandifolius phlorotannins-enriched extract exerts cytotoxic selective effects against tumor cell lines promoting cell death trough apoptosis mechanisms. The aim of the present study is to characterize chemically and investigate the selective cytotoxic effect of the H. grandifolius extract on epithelial tumour cell lines (A375, A549, Hep-2, HeLa) compared to non-malignant cell line (Hek-293), and evaluate possible molecular mechanisms involved in the programmed cell death pathway. High-resolution directly-infusion mass spectrometry (HR-DIMS) analysis with electrospray ionization (ESI) was performed in positive and negative mode. Cytotoxicity was evaluated through colorimetric assay and morphological altera-* Corresponding author. G. Gambato et al. 99tions were observed in giemsa stained cells after extract treatment. Apoptosis was further evaluated by annexin V staining. Spectra showed peaks m/z between 370 and 430 and molecular formula was defined upon isotopic ratio. Extract showed selectivity to the non-tumor line with enhanced cytotoxicity in tumor cells according to the concentration and exposure time. After 72 h treatment, the HeLa strain was more susceptible to the extract, followed by lines Hep2, A375 and A549. Morphological changes by giemsa were observed after increased doses of extracts and staining for annexin V showed majority of tumor cells at early stages of the apoptotic process. Here, selective anti-tumor activity of extract taken from the alga H. grandifolius was able to suppress proliferation and promote apoptosis-mediated cell death with induction of initial stages of apoptosis in different cell lines.

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“…Estudos demonstram que a C-ficocianina, além de ser um biocorante natural, possui propriedades antioxidantes, anti-inflamatória e antitumoral, além de agir como estimulante do sistema imunológico aumentando assim, a contagem de leucócitos totais, cuja principal função é manter a saúde dos órgãos do corpo, proteger contra o câncer e úlceras (Gantar et al, 2012;Ichimura et al, 2013).…”

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C-Ficocianina Incorporada À Nanofibras: Determinação De Termoestabilidade

Braga¹,

Figueira²,

Silveira³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -A C-ficocianina (C-FC) possui características importantes como: ser uma ficobiliproteína natural, de cor azul única, boa solubilidade em água, alta estabilidade na faixa de pH 5-7,5, fluorescência e propriedades terapêuticas, como atividades antioxidante e anti-inflamatória com aplicação em diagnósticos. É um pigmento natural, e pode ser utilizado na indústria de alimentos, como corante, em sucos e gomas e na indústria de cosméticos, substituindo corantes sintéticos. A incorporação de C-FC em nanofibras é extremamente promissora para sua aplicação em diferentes áreas da biotecnologia. Nesse contexto, o objetivo do presente trabalho foi determinar a cinética de degradação térmica da C-FC purificada incorporada à nanofibras. A C-ficocianina foi submetida a diferentes temperaturas (50-75 ºC) e os valores de constantes de desnaturação térmica (Kd) e valores de meia-vida (t1/2) para a ficobiliproteína em cada condição foram determinados. Os valores de meia-vida variaram entre 169,1 e 7701,6 s. INTRODUÇÃOAs ficobiliproteínas são pigmentos captadores de energia luminosa, presentes em cianobactérias, responsáveis por cerca de 50% da captação de luz desses micro-organismos. Uma das ficobiliproteínas de particular interesse para a indústria de alimentos e cosméticos é a C-ficocianina; devido a sua vantajosa utilização como um corante natural azul nestes setores (Silveira et al., 2007).Dentre as fontes existentes deste biocorante, a cianobactéria Spirulina platensis recebe destaque, uma vez que a C-ficocianina pode constituir até 20% em peso seco das proteínas totais deste micro-organismo. Estudos demonstram que a C-ficocianina, além de ser um biocorante natural, possui propriedades antioxidantes, anti-inflamatória e antitumoral, além de agir como estimulante do sistema imunológico aumentando assim, a contagem de leucócitos totais, cuja principal função é manter a saúde dos órgãos do corpo, proteger contra o câncer e úlceras (Gantar et al., 2012;Ichimura et al., 2013).A fim de aumentar a utilização e proporcionar novas possibilidades de aplicação deste biocomposto em diferentes áreas, a incorporação de C-FC em nanofibras é potencialmente promissora. Em relação à formação de nanofibras existem diversas técnicas utilizadas para a elaboração das mesmas, no entanto, "electrospinning" é uma técnica que se destaca pois a mesma Área temática: Processos Biotecnológicos 1

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Phycocyanin prevents hypertension and low serum adiponectin level in a rat model of metabolic syndrome

Cited by 68 publications

References 26 publications

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Brown Algae <i>Himantothallus grandifolius</i> (Desmarestiales, Phaeophyceae) Suppresses Proliferation and Promotes Apoptosis-Mediated Cell Death in Tumor Cells

C-Ficocianina Incorporada À Nanofibras: Determinação De Termoestabilidade

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Phycocyanin prevents hypertension and low serum adiponectin level in a rat model of metabolic syndrome

Cited by 68 publications

References 26 publications

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Brown Algae &lt;i&gt;Himantothallus grandifolius&lt;/i&gt; (Desmarestiales, Phaeophyceae) Suppresses Proliferation and Promotes Apoptosis-Mediated Cell Death in Tumor Cells

C-Ficocianina Incorporada À Nanofibras: Determinação De Termoestabilidade

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Product

Resources

About

Brown Algae <i>Himantothallus grandifolius</i> (Desmarestiales, Phaeophyceae) Suppresses Proliferation and Promotes Apoptosis-Mediated Cell Death in Tumor Cells