Production of a fermented Arthrospira platensis beverage using Lactobacillus spp.: A comprehensive analysis of its angiotensin-converting enzyme activity, bioactive compounds, and bioaccessibility

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dc.authoridUzla��r, T�rkan/0000-0002-8535-2835
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorSasmaz, Hatice Kubra
dc.contributor.authorIlgaz, Ceren
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Hasim
dc.date.accessioned2026-02-27T07:33:12Z
dc.date.available2026-02-27T07:33:12Z
dc.date.issued2025
dc.description.abstractThis study investigates how the chemical composition and bioactive properties of commercial (C) and laboratorygrown (L) Arthrospira platensis are influenced by fermentation with different lactic acid bacteria. The protein content in the L samples (49-70 %) was significantly higher compared to the C samples (27.6-65.6 %). Chlorophyll a (53.34 mu g/L DW), phycocyanin (55.37 mg/L DW), total carotenoids (19.47 mu g/L DW), and antioxidant activity (DPPH and ABTS) reached their highest levels on the 2nd day of fermentation in samples grown in the laboratory and fermented with Lactiplantibacillus plantarum (L-LP) strain. Fermentation also increased the ACE inhibitory potential, with samples fermented with Lactiplantibacillus plantarum (LP) showing the most significant effects. Sixteen phenolic compounds were identified by LC-MS/MS, and novel compounds such as apigenin 6-Cpentosyl-8-C-(2 ''-O-hydroxy feruloyl)-pentoside, tricaffeoyl-glucosyl-glucoside, vanillic-4-sulfate, and quercetin3-O-rutinoside were reported for the first time. In vitro bioaccessibility analysis revealed the superior release of antioxidants and phenolics in L samples during digestion, with the intestinal phase showing the highest values. These findings demonstrate that A. platensis is a promising substrate for enhancing bioactive properties through fermentation.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [122O847]
dc.description.sponsorshipThis study was financially supported by the Scientific and Technological Research Council of Turkiye (TUBITAK, Project no: 122O847) .
dc.identifier.doi10.1016/j.fbio.2025.106997
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.urihttp://dx.doi.org/10.1016/j.fbio.2025.106997
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4488
dc.identifier.volume71
dc.identifier.wosWOS:001513774500003
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20260302
dc.subjectArthrospira platensis
dc.subjectLactic acid bacteria
dc.subjectFermentation
dc.subjectAntioxidant capacity
dc.subjectPhenolics
dc.titleProduction of a fermented Arthrospira platensis beverage using Lactobacillus spp.: A comprehensive analysis of its angiotensin-converting enzyme activity, bioactive compounds, and bioaccessibility
dc.typeArticle

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