The Bioactivities of Lactic Acid-Fermented <i>Arthrospira platensis</i> and Its Application in Functional Beverages
The demand for functional beverages with clean labels is growing. <i>Arthrospira platensis</i> and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented <i>A. platensis</i> and evalua...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/10/4/111 |
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| Summary: | The demand for functional beverages with clean labels is growing. <i>Arthrospira platensis</i> and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented <i>A. platensis</i> and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and antioxidant properties. An in situ test was also conducted to assess antimicrobial activity in commercial soft drinks against <i>Escherichia coli</i>. <i>Arthrospira platensis</i> was fermented with five different QPS LAB strains: <i>Limosilactobacillus fermentum</i> UPCCO 1986, <i>Companilactobacillus farciminis</i> UPCCO 4841, <i>Levilactobacillus brevis</i> UPCCO 4873, <i>Lentilactobacillus diolivorans</i> UPCCO 5571, and <i>Latilactobacillus curvatus</i> UPCCO 6133, obtaining good results in aerobic and anaerobic conditions. The results have shown that the most versatile strain in fermenting biomass is <i>L. brevis</i> UPCCO 4873. Important in vitro antimicrobial activity was seen against <i>Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus</i> and <i>Escherichia coli</i>. The extracts that exerted the highest antimicrobial activity (4841AE/AN, 5571AE, and 6133AN) were assessed for the in situ antimicrobial activity against <i>E. coli</i> ATCC 11229. Overall, the antimicrobial activity of the extracts was concentration-dependent, with higher concentrations exhibiting bactericidal effects and lower concentrations displaying bacteriostatic effects. Extracts from fermented <i>A. platensis</i> have also significantly reduced the neutral lipid reservoirs, which were not observed without fermentations. The strongest lipid-reducing effect was obtained with <i>A. platensis</i> fermented with <i>Levilactobacillus brevis</i> UPCCO 4873. This work opens the possibility of developing bioactive extracts or natural preservatives from fermented microalgae to be used in novel functional beverages. |
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| ISSN: | 2306-5710 |