محصولات زیست‌فعال سیانوباکتری‌ها و ریز جلبک‌ها به‌عنوان مکمل‌های غذایی و دارویی باارزش
محورهای موضوعی :
بهداشت مواد غذایی
سید امیر علی انوار
1
,
بهاره نوروزی
2
*
,
مریم طلا
3
1 - استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه زیست‌شناسی، دانشکده علوم، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه شیلات، واحد قشم، دانشگاه آزاد اسلامی، قشم، ایران
تاریخ دریافت : 1399/12/17
تاریخ پذیرش : 1400/02/12
تاریخ انتشار : 1400/01/01
کلید واژه:
محصولات فعال زیستی,
ترکیبات توکسیک,
ریز جلبک‌ها,
سیانوباکتری‌ها,
چکیده مقاله :
سیانوباکتری‌ها و ریز جلبک‌ها، پتانسیل زیادی در تولید انواع زیادی از ترکیبات فعال زیستی توکسیک و غیر توکسیک دارند و می‌توانند منجر به توسعه صنایع غذایی و دارویی در آینده‌ای نزدیک شوند. تکثیر تجاری جلبک‌ها در ابعاد وسیع، ناشی از توانائی آن‌ها در تولید طیف وسیعی از متابولیت‌های ثانویه باارزش مانند پلی و منو اسیدهای چرب غیراشباع، پلی ساکاریدها، گلیسرول، گلیکوپروتئین‌ها، ترکیبات آنتی‌اکسیدانی و آنتی‌بیوتیک‌ها است. امروزه با گسترش بالقوه مقاومت باکتریایی و کاهش کارایی آنتی‌بیوتیک‌های موجود، محققین در بین محصولات تولیدشده توسط ریز جلبک‌ها، به دنبال یافتن آنتی‌بیوتیک‌های جدیدی هستند. بااین‌حال، بسیاری از سویه‌های سیانوباکتریایی دارای ترکیبات توکسیک هستند که منجر به مرگ بسیاری از انسان‌ها و حیوانات می‌شود. در این مقاله مروری کوشش شده است تا با جمع‌آوری و گردآوردی آخرین تحقیقات انجام‌شده، به معرفی محصولات فعال زیستی با ارزش به همراه انواع سیانوتوکسین‌های موجود در مواد غذایی و روش‌های تیمار با آن‌ها پرداخته شود. امید است نتایج حاصل از این تحقیق بتواند زمینه‌ساز معرفی متابولیت‌های با ارزش تولیدشده توسط سیانوباکتری‌ها و ریز جلبک‌ها در صنایع غذایی و داروسازی تلقی گردد.TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//
چکیده انگلیسی:
Cyanobacteria and microalgae have great potential to produce a wide variety of biotoxic and non-toxic biologically active compounds and could lead to the development of the food and pharmaceutical industries soon. The commercial proliferation of algae on a large scale is due to their ability to produce a wide range of valuable secondary metabolites such as polyunsaturated monounsaturated fatty acids, polysaccharides, glycerol, glycoproteins, antioxidant compounds, and antibiotics. Today, with the potential spread of bacterial resistance and reduced efficacy of existing antibiotics, researchers are looking to find new antibiotics among the products produced by microalgae. However, many cyanobacterial strains contain toxic compounds that cause the death of many humans and animals. In this review article, an attempt has been made to introduce valuable biologically active products along with various types of cyanotoxins in foods and treatment methods by collecting the latest research. It is hoped that the results of this study could pave the way for the introduction of valuable metabolites produced by cyanobacteria and microalgae in the food and pharmaceutical industries. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//
منابع و مأخذ:
· Abbaspour, S., Nowruzi, B. and Hamdi, S.M.M. (2020). Optimizing the Cultivation Conditions of Fischerella sp. SH. A Cyanobacterium for Maximizing Polysaccharide Production with Antibacterial Activity. Biological Journal of Microorganism, 9 (34): 24-52.
· Eghtedari, M., Porzani, S.J. and Nowruzi, B. (2021). Anticancer potential of natural peptides from terrestrial and marine environments: A review.Phytochemistry Letters. 42: 78-103.
· Carvalho, L.R., Costa-Neves, A., Conserva, G.A., Brunetti, R.L., Hentschke, G.S., Malone, C.F., et al. (2013). Biologically active compounds from cyanobacteria extracts: in vivo and in vitro aspects. Revista Brasileira de Farmacognosia, 23(3): 471-480.
· de Amarante, M.C.A., Braga, A.R.C., Sala, L. and Kalil, S.J. (2020). Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion. Food Research International, 137: 109602.
· Encarnacao, T., Pais, A.A., Campos, M.G. and Burrows, H.D. (2015). Cyanobacteria and microalgae: a renewable source of bioactive compounds and other chemicals. Science progress, 98(2):145-168.
· Eriksen, N.T. (2008). Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine. Applied Microbiology and Biotechnology, 80(1): 1-14.
· Gantar, M. and Svirčev, Z. (2008). Microalgae and cyanobacteria: food for thought 1. Journal of phycology, 44(2): 260-268.
· Guedes, A.C., Amaro, H.M. and Malcata, F.X. (2011). Microalgae as sources of high added‐value compounds—a brief review of recent work. Biotechnology Progress, 27(3): 597-613.
· Andrade, M.A., Barbosa, C.H., Souza, V.G., Coelhoso, I.M., Reboleira, J., Bernardino, S. et al. (2021). Novel active food packaging films based on whey protein incorporated with seaweed extract: development, characterization, and application in fresh poultry meat. Coatings, 11(2): 229.
· He, X., Liu, Y.L., Conklin, A., Westrick, J., Weavers, L.K., Dionysiou, D.D., et al. (2016). Toxic cyanobacteria and drinking water: Impacts, detection, and treatment. Harmful algae, 54:174-193.
· Jaiswal, P., Singh, P.K. and Prasanna, R. (2008). Cyanobacterial bioactive molecules-an overview of their toxic properties. Canadian Journal of Microbiology, 54(9): 701-717.
· Jalili, F., Trigui, H., Guerra Maldonado, J.F., Dorner, S., Zamyadi, A., Shapiro, B.J., et al. (2021). Can cyanobacterial diversity in the source predict the diversity in sludge and the risk of toxin release in a drinking water treatment plant? Toxins, 13(1): 25.
· Kultschar, B. and Llewellyn, C. (2018). Secondary metabolites in cyanobacteria. Secondary Metabolites—Sources and Applications, 64.
· Lee, J., Lee, S. and Jiang, X. (2017). Cyanobacterial toxins in freshwater and food: important sources of exposure to humans. Annual Review of Food Science and Technology, 8: 281-304.
· Liu, L., Jokela, J., Wahlsten, M., Nowruzi, B., Permi, P., Zhang, Y.Z., et al. (2014). Nostosins, trypsin inhibitors isolated from the terrestrial cyanobacterium Nostoc sp. strain FSN. Journal of Natural Products, 77(8): 1784-1790.
· Liu, D., Liberton, M., Hendry, J.I., Aminian-Dehkordi, J., Maranas, C.D. and Pakrasi, H.B. (2021). Engineering biology approaches for food and nutrient production by cyanobacteria. Current Opinion in Biotechnology, 67: 1-6.
· Martínez-Francés, E. and Escudero-Oñate, C. (2018). Cyanobacteria and microalgae in the production of valuable bioactive compounds. Microalgal Biotechnology, 6: 104-128.
· Metcalf, J.S. and Codd, G.A. (2020). Co-occurrence of cyanobacteria and cyanotoxins with other environmental health hazards: impacts and implications. Toxins, 12(10): 629.
· Mysliwa-Kurdziel, B. and Solymosi, K. (2017). Phycobilins and phycobiliproteins used in food industry and medicine. Mini reviews in medicinal chemistry, 17(13): 1173-1193.
· Nicoletti, M., 2016. Microalgae nutraceuticals. Foods, 5(3): 54.
· Nowruzi, B., Haghighat, S., Fahimi, H. and Mohammadi, E. (2018). Nostoc cyanobacteria species: a new and rich source of novel bioactive compounds with pharmaceutical potential. Journal of Pharmaceutical Health Services Research, 9(1): 5-12.
· Nowruzi, B. and Porzani, S.J. (2021). Toxic compounds produced by cyanobacteria belonging to several species of the order Nostocales: A review. Journal of Applied Toxicology, 41(4): 510-548.
· Nowruzi, B., Sarvari, G. and Blanco, S. (2020a). The cosmetic application of cyanobacterial secondary metabolites. Algal Research, 49: 101959.
· Nowruzi, B., Sarvari, G. and Blanco, S. (2020b). Applications of cyanobacteria in biomedicine. InHandb. Algal Science, Microbiology, Technology, and Medicine: 441-454.
· Panjiar, N., Mishra, S., Yadav, A.N. and Verma, P. (2017). Functional foods from cyanobacteria: an emerging source for functional food products of pharmaceutical importance. Microbial Functional Foods and Nutraceuticals, 21-37.
· Prasanna, R., Sood, A., Jaiswal, P., Nayak, S., Gupta, V., Chaudhary, V., et al. (2010). Rediscovering cyanobacteria as valuable sources of bioactive compounds. Applied Biochemistry and Microbiology, 46(2): 119-134.
· Rajabpour, N., Nowruzi, B. and Ghobeh, M. (2019). Investigation of the toxicity, antioxidant and antimicrobial activities of some cyanobacterial strains isolated from different habitats. Acta Biologica Slovenica, 62(2): 1-14.
· Rezanka, T. and Dembitsky, V.M. (2006). Metabolites produced by cyanobacteria belonging to several species of the family Nostocaceae. Folia Microbiologica, 51(3): 159-182.
· Safavi, M., Nowruzi, B., Estalaki, S. and Shokri, M. (2019). Biological Activity of Methanol Extract from Nostoc sp. N42 and Fischerella sp. S29 Isolated from aquatic and terrestrial ecosystems. International Journal on Algae, 21(4): 373-391.
· Sathasivam, R., Radhakrishnan, R., Hashem, A. and Abd_Allah, E.F. (2019). Microalgae metabolites: A rich source for food and medicine. Saudi Journal of Biological Sciences, 26(4): 709-722.
· Singh, S., Kate, B.N. and Banerjee, U.C. (2005). Bioactive compounds from cyanobacteria and microalgae: an overview. Critical Reviews in Biotechnology, 25(3): 73-95.
· Zahra, Z., Choo, D.H., Lee, H. and Parveen, A. (2020). Cyanobacteria: review of current potentials and applications. Environments, 7(2): 13.
· Zanchett, G. and Oliveira-Filho, E.C. (2013). Cyanobacteria and cyanotoxins: from impacts on aquatic ecosystems and human health to anticarcinogenic effects. Toxins, 5(10): 1896-1917.
_||_
· Abbaspour, S., Nowruzi, B. and Hamdi, S.M.M. (2020). Optimizing the Cultivation Conditions of Fischerella sp. SH. A Cyanobacterium for Maximizing Polysaccharide Production with Antibacterial Activity. Biological Journal of Microorganism, 9 (34): 24-52.
· Eghtedari, M., Porzani, S.J. and Nowruzi, B. (2021). Anticancer potential of natural peptides from terrestrial and marine environments: A review.Phytochemistry Letters. 42: 78-103.
· Carvalho, L.R., Costa-Neves, A., Conserva, G.A., Brunetti, R.L., Hentschke, G.S., Malone, C.F., et al. (2013). Biologically active compounds from cyanobacteria extracts: in vivo and in vitro aspects. Revista Brasileira de Farmacognosia, 23(3): 471-480.
· de Amarante, M.C.A., Braga, A.R.C., Sala, L. and Kalil, S.J. (2020). Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion. Food Research International, 137: 109602.
· Encarnacao, T., Pais, A.A., Campos, M.G. and Burrows, H.D. (2015). Cyanobacteria and microalgae: a renewable source of bioactive compounds and other chemicals. Science progress, 98(2):145-168.
· Eriksen, N.T. (2008). Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine. Applied Microbiology and Biotechnology, 80(1): 1-14.
· Gantar, M. and Svirčev, Z. (2008). Microalgae and cyanobacteria: food for thought 1. Journal of phycology, 44(2): 260-268.
· Guedes, A.C., Amaro, H.M. and Malcata, F.X. (2011). Microalgae as sources of high added‐value compounds—a brief review of recent work. Biotechnology Progress, 27(3): 597-613.
· Andrade, M.A., Barbosa, C.H., Souza, V.G., Coelhoso, I.M., Reboleira, J., Bernardino, S. et al. (2021). Novel active food packaging films based on whey protein incorporated with seaweed extract: development, characterization, and application in fresh poultry meat. Coatings, 11(2): 229.
· He, X., Liu, Y.L., Conklin, A., Westrick, J., Weavers, L.K., Dionysiou, D.D., et al. (2016). Toxic cyanobacteria and drinking water: Impacts, detection, and treatment. Harmful algae, 54:174-193.
· Jaiswal, P., Singh, P.K. and Prasanna, R. (2008). Cyanobacterial bioactive molecules-an overview of their toxic properties. Canadian Journal of Microbiology, 54(9): 701-717.
· Jalili, F., Trigui, H., Guerra Maldonado, J.F., Dorner, S., Zamyadi, A., Shapiro, B.J., et al. (2021). Can cyanobacterial diversity in the source predict the diversity in sludge and the risk of toxin release in a drinking water treatment plant? Toxins, 13(1): 25.
· Kultschar, B. and Llewellyn, C. (2018). Secondary metabolites in cyanobacteria. Secondary Metabolites—Sources and Applications, 64.
· Lee, J., Lee, S. and Jiang, X. (2017). Cyanobacterial toxins in freshwater and food: important sources of exposure to humans. Annual Review of Food Science and Technology, 8: 281-304.
· Liu, L., Jokela, J., Wahlsten, M., Nowruzi, B., Permi, P., Zhang, Y.Z., et al. (2014). Nostosins, trypsin inhibitors isolated from the terrestrial cyanobacterium Nostoc sp. strain FSN. Journal of Natural Products, 77(8): 1784-1790.
· Liu, D., Liberton, M., Hendry, J.I., Aminian-Dehkordi, J., Maranas, C.D. and Pakrasi, H.B. (2021). Engineering biology approaches for food and nutrient production by cyanobacteria. Current Opinion in Biotechnology, 67: 1-6.
· Martínez-Francés, E. and Escudero-Oñate, C. (2018). Cyanobacteria and microalgae in the production of valuable bioactive compounds. Microalgal Biotechnology, 6: 104-128.
· Metcalf, J.S. and Codd, G.A. (2020). Co-occurrence of cyanobacteria and cyanotoxins with other environmental health hazards: impacts and implications. Toxins, 12(10): 629.
· Mysliwa-Kurdziel, B. and Solymosi, K. (2017). Phycobilins and phycobiliproteins used in food industry and medicine. Mini reviews in medicinal chemistry, 17(13): 1173-1193.
· Nicoletti, M., 2016. Microalgae nutraceuticals. Foods, 5(3): 54.
· Nowruzi, B., Haghighat, S., Fahimi, H. and Mohammadi, E. (2018). Nostoc cyanobacteria species: a new and rich source of novel bioactive compounds with pharmaceutical potential. Journal of Pharmaceutical Health Services Research, 9(1): 5-12.
· Nowruzi, B. and Porzani, S.J. (2021). Toxic compounds produced by cyanobacteria belonging to several species of the order Nostocales: A review. Journal of Applied Toxicology, 41(4): 510-548.
· Nowruzi, B., Sarvari, G. and Blanco, S. (2020a). The cosmetic application of cyanobacterial secondary metabolites. Algal Research, 49: 101959.
· Nowruzi, B., Sarvari, G. and Blanco, S. (2020b). Applications of cyanobacteria in biomedicine. InHandb. Algal Science, Microbiology, Technology, and Medicine: 441-454.
· Panjiar, N., Mishra, S., Yadav, A.N. and Verma, P. (2017). Functional foods from cyanobacteria: an emerging source for functional food products of pharmaceutical importance. Microbial Functional Foods and Nutraceuticals, 21-37.
· Prasanna, R., Sood, A., Jaiswal, P., Nayak, S., Gupta, V., Chaudhary, V., et al. (2010). Rediscovering cyanobacteria as valuable sources of bioactive compounds. Applied Biochemistry and Microbiology, 46(2): 119-134.
· Rajabpour, N., Nowruzi, B. and Ghobeh, M. (2019). Investigation of the toxicity, antioxidant and antimicrobial activities of some cyanobacterial strains isolated from different habitats. Acta Biologica Slovenica, 62(2): 1-14.
· Rezanka, T. and Dembitsky, V.M. (2006). Metabolites produced by cyanobacteria belonging to several species of the family Nostocaceae. Folia Microbiologica, 51(3): 159-182.
· Safavi, M., Nowruzi, B., Estalaki, S. and Shokri, M. (2019). Biological Activity of Methanol Extract from Nostoc sp. N42 and Fischerella sp. S29 Isolated from aquatic and terrestrial ecosystems. International Journal on Algae, 21(4): 373-391.
· Sathasivam, R., Radhakrishnan, R., Hashem, A. and Abd_Allah, E.F. (2019). Microalgae metabolites: A rich source for food and medicine. Saudi Journal of Biological Sciences, 26(4): 709-722.
· Singh, S., Kate, B.N. and Banerjee, U.C. (2005). Bioactive compounds from cyanobacteria and microalgae: an overview. Critical Reviews in Biotechnology, 25(3): 73-95.
· Zahra, Z., Choo, D.H., Lee, H. and Parveen, A. (2020). Cyanobacteria: review of current potentials and applications. Environments, 7(2): 13.
· Zanchett, G. and Oliveira-Filho, E.C. (2013). Cyanobacteria and cyanotoxins: from impacts on aquatic ecosystems and human health to anticarcinogenic effects. Toxins, 5(10): 1896-1917.
