Pathology and Forensic Medicine, Immunology and Allergy, Food Science
2
Scopus Publications
Scopus Publications
Freshwater microalgae biomasses are a source of bioaccessible bioactive compounds and have antioxidant, antihypertensive, and antidiabetic activity Francyeli Araújo Silva, Renally Lima dos Santos, Carlos Eduardo Barão, Viviane Priscila Barros de Medeiros, Thiago Okagawa Silva, Cristiane Francisca da Costa Sassi, Andresa Carla Feihrmann, Marcos dos Santos Lima, Tatiana Colombo Pimentel, Marciane Magnani Food Research International, 2025 Due to their sustainable production, freshwater microalgae have received attention as an alternative food rich in nutrients and bioactive compounds. This work assessed the composition and bioaccessibility of amino acids (AA), fatty acids (FA), and phenolic compounds (PC) present in the Chlorella vulgaris, Spirulina platensis, Scenedesmus acuminatus, Desmodesmus maximus, and Tetraselmis sp. biomass, and their antioxidant, antihypertensive and antidiabetic in vitro activities. The microalgae had a similar profile of compounds, but the concentration varied significantly between species. Lysine was the most abundant essential AA and palmitic and oleic (ω9) acids were the main FA detected in all microalgae. Moreover, the bioaccessibility was higher than 70 % for most FA, while the bioaccessibility of PC was generally low (<20 %). All microalgae showed significant antidiabetic (∼20-54 % ⍺-amylase inhibition and ∼ 91 % to ∼96 % ⍺-glucosidase inhibition), antihypertensive (∼13-53 % ACE inhibition) and antioxidant (1313.10-1821.60 μM eq Trolox/g) potential. C. vulgaris showed a higher concentration and bioaccessibility of phenolic compounds, resulting in an increased antidiabetic activity (higher α-glucosidase inhibition). S. platensis showed higher concentrations of fatty acids (palmitic, palmitoleic, and linoleic). D. maximus was characterized by higher concentrations and bioaccessibility of amino acids and an increased antioxidant and antidiabetic activities. Finally, Tetraselmis sp. presented improved concentration of tyrosine and increased antihypertensive activity. Therefore, the results can support the application of microalgae biomass in new functional foods for delivering bioactive compounds, primarily essential AA and FA, targeting specific niches that benefit from their potential health advantages. Findings underscore the commercial applicability of microalgae-based products.
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, Andresa Carla Feihrmann, Carlos Eduardo Barão, Marciane Magnani, Tatiana Colombo Pimentel Food Research International, 2024 This study aimed to evaluate the effect of adding Lacticaseibacillus casei as probiotic culture and/or camu-camu (Myrciaria dubia) pulp on the chemical profile, technological, functional, and sensory properties, phenolics concentration and bioaccessibility, and microbiota of kombucha. Adding L. casei decreased some volatile compounds and fruity flavor intensity and increased the Lactobacillus relative abundance (+35.73 %) and lactic acid content (from 1.26 to 1.54 g/L), decreasing flavor and overall impression acceptances. Adding camu-camu pulp resulted in more acidic products (pH of 2.75 vs 3.24), with a higher concentration of some phenolic compounds. The kombucha with L. casei and camu-camu pulp was characterized by a higher concentration of citric and acetic acids, ethanol, ascorbic acid, and most of the phenolic compounds and volatile compounds, higher bioaccessibility of phenolic compounds, increased consistency index, improved functional properties (inhibition of α-glucosidase and antioxidant activity), and better sensory properties. Furthermore, it showed an increased relative abundance of Lactobacillus (+15.11 %) and a decreased relative abundance of Acetobacter (-5.56 %) and Komagataeibacter (-9.12 %) compared to the conventional kombucha. L. casei survived the processing (> 7 log CFU/mL) and simulated gastrointestinal conditions (>5 log CFU/mL). In conclusion, the association of L. casei and camu-camu pulp resulted in potentially probiotic kombuchas with improved chemical profile, functional, technological, and sensory properties, phenolic compounds concentration and bioaccessibility, and bacterial microbial diversity.
