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Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress
Joint Authors
Picone, Pasquale
Nuzzo, Domenico
Contardi, M.
Kossyvaki, D.
Cristaldi, L.
Galizzi, G.
Bosco, G.
Scoglio, S.
Athanassiou, A.
Di Carlo, M.
Source
Oxidative Medicine and Cellular Longevity
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-15, 15 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-11-11
Country of Publication
Egypt
No. of Pages
15
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1206428