Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress
| Autor: | Domenico Nuzzo, Pasquale Massimo Picone, Laura Cristaldi, Giacoma Galizzi, M Di Carlo, Despoina Kossyvaki, Athanassia Athanassiou, G. Bosco, Marco Contardi, S. Scoglio |
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| Přispěvatelé: | Nuzzo, D, Contardi, M, Kossyvaki, D, Picone, P, Cristaldi, L, Galizzi, G, Bosco, G, Scoglio, S, Athanassiou, A, Di Carlo, M |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Aging Antioxidant Hot Temperature Gravimetry Article Subject Algae Food Handling medicine.medical_treatment Flour Aphanizomenon flos-aquae (dietary supplement) Thermal Analysi Biochemistry Antioxidants functional food 03 medical and health sciences Ingredient chemistry.chemical_compound Thermal Stress Functional food parasitic diseases medicine Microalgae Escherichia coli Aphanizomenon Humans Food science Cooking lcsh:QH573-671 Carotenoid chemistry.chemical_classification 030109 nutrition & dietetics ABTS lcsh:Cytology Chemistry Plant Extracts Prebiotic Molecule Cell Biology General Medicine Bread polyphenol Oxidative Stress 030104 developmental biology Polyphenol Spectrochemical Analysi prebiotic activity Research Article |
| Zdroj: | Oxidative Medicine and Cellular Longevity Oxidative medicine and cellular longevity (Online) (2019): 1–16. doi:10.1155/2019/9481390 info:cnr-pdr/source/autori:Nuzzo D; Contardi M; Kossyvaki D; Picone P; Cristaldi L; Galizzi G; Bosco G; Scoglio S; Athanassiou A; Di Carlo M;/titolo:Heat-ResistantAphanizomenon flos-aquae(AFA) Extract(Klamin®) as a Functional Ingredient in Food Strategy forPrevention of Oxidative Stress/doi:10.1155%2F2019%2F9481390/rivista:Oxidative medicine and cellular longevity (Online)/anno:2019/pagina_da:1/pagina_a:16/intervallo_pagine:1–16/volume Oxidative Medicine and Cellular Longevity, Vol 2019 (2019) |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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