Heat-Resistant Aphanizomenon flos-aquae (AFA)‎ Extract (Klamin®)‎ as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress

المؤلفون المشاركون

Picone, Pasquale
Nuzzo, Domenico
Contardi, M.
Kossyvaki, D.
Cristaldi, L.
Galizzi, G.
Bosco, G.
Scoglio, S.
Athanassiou, A.
Di Carlo, M.

المصدر

Oxidative Medicine and Cellular Longevity

العدد

المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-15، 15ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2019-11-11

دولة النشر

مصر

عدد الصفحات

15

التخصصات الرئيسية

الأحياء

الملخص EN

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.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Nuzzo, Domenico& Contardi, M.& Kossyvaki, D.& Picone, Pasquale& Cristaldi, L.& Galizzi, G.…[et al.]. 2019. Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress. Oxidative Medicine and Cellular Longevity،Vol. 2019, no. 2019, pp.1-15.
https://search.emarefa.net/detail/BIM-1206428

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Nuzzo, Domenico…[et al.]. Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress. Oxidative Medicine and Cellular Longevity No. 2019 (2019), pp.1-15.
https://search.emarefa.net/detail/BIM-1206428

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Nuzzo, Domenico& Contardi, M.& Kossyvaki, D.& Picone, Pasquale& Cristaldi, L.& Galizzi, G.…[et al.]. Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress. Oxidative Medicine and Cellular Longevity. 2019. Vol. 2019, no. 2019, pp.1-15.
https://search.emarefa.net/detail/BIM-1206428

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-1206428