Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis)
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mdpi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioavailability of bioactive compounds, and microbial counts in the blue-green algae Spirulina platensis and diatom species Phaeodactylum tricornutum. These microalgae were cultured in growth mediums with different salt concentrations (15-35 parts per thousand) We observed the highest antioxidant activity and phenolic compounds in the control groups. S. platensis (20 parts per thousand) exhibited higher antioxidant activity compared to P. tricornutum (30 parts per thousand), which decreased with increasing salt stress. Using HPLC-DAD-ESI-MS/MS, we identified and quantified 20 and 24 phenolic compounds in the P. tricornutum and S. platensis culture samples, respectively. The bioavailability of these compounds was assessed through in vitro digestion with the highest amounts observed in the intestinal phase. Salt stress negatively affected the synthesis of bioactive substances. Microbial counts ranged from 300 to 2.78 x 10(4) cfu/g for the total aerobic mesophilic bacteria and from 10 to 1.35 x 10(4) cfu/g for yeast/mold in P. tricornutum samples while the S. platensis samples had microbial counts from 300 to 1.9 x 10(4) cfu/g and the total aerobic mesophilic bacteria from 10 to 10(4) cfu/g, respectively. This study suggests that adding salt at different ratios to the nutrient media during the production of P. tricornutum and S. platensis can impact phenolic compounds, antioxidant capacity, microbial load evaluation, and in vitro bioaccessibility of the studied microalgae.
Açıklama
Anahtar Kelimeler
Phaeodactylum tricornutum, Spirulina platensis, salt stress, phenolics, antioxidant capacity, in vitro digestion
Kaynak
Foods
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
12
Sayı
17
