Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria
| Autor: | Barbora Stankova, Jana Smolova, Ivo Doskocil, Hana Malinska, Tomáš Brányik, Antonin Kana, Martina Hüttl, Gabriela Krausova, Ivana Hyrslova, Ladislav Curda |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Animal food medicine.medical_treatment Fermentation industries. Beverages. Alcohol Chlorella vulgaris Plant Science 01 natural sciences Biochemistry Genetics and Molecular Biology (miscellaneous) law.invention functional food 03 medical and health sciences chemistry.chemical_compound Probiotic Chlorella fluids and secretions Functional food law 010608 biotechnology medicine Food science 030304 developmental biology Bifidobacterium 0303 health sciences TP500-660 biology Triglyceride Chemistry Prebiotic food and beverages health biology.organism_classification cytokines prebiotic triglyceride Food Science |
| Zdroj: | Fermentation; Volume 7; Issue 3; Pages: 125 Fermentation, Vol 7, Iss 125, p 125 (2021) |
| ISSN: | 2311-5637 |
| DOI: | 10.3390/fermentation7030125 |
| Popis: | The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers. |
| Databáze: | OpenAIRE |
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