سیانوباکتر اسپیرولینا: یک افزودنی فراسودمند برای مواد غذایی
الموضوعات :فاطمه شایسته 1 , علی شریف زاده 2 , سارا آرتی 3
1 - دبیر آموزش و پرورش ، وزارت آموزش و پرورش ، بروجن، ایران.
2 - دانشگاه آزاد شهرکرد
3 - دانشگاه علوم پزشکی اصفهان
الکلمات المفتاحية: اسپیرولینا, ارزش تغذیه‌ای, غذای فراسودمند,
ملخص المقالة :
برخی از سیانوباکترها به دلیل وجود تعادل در ترکیبات شیمیایی، از منابع زیستی مهم در تولید محصولات غذایی محسوب گردیده و می‌توانند به عنوان بهبود دهنده و بالابرنده‌های ارزش تغذیه‌ای غذاها در انسان و دام مورد استفاده قرار گیرند. اسپرولینا پلاتنسیس غنی‌ترین افزودنی به لحاظ پروتئین، برخی ویتامینها خصوصا ویتامین B12 و پیش‌ساز ویتامین A، مواد معدنی به خصوص آهن و کلسیم و دیگر ترکیبات فعال زیستی از جمله ترکیبات آنتی‌اکسیدانی، رنگدانه مهم طبیعی فایكوسیانین، اسیدهای چرب ضروری مانند گامالینولینیک اسید می‌باشد. این سیانوباکتر از سوی سازمان بهداشت جهانی به عنوان" غذای برتر" و همچنین به عنوان "بهترین راه‌حل برای فردا" معرفی گردیده‌است. فواید و برتری این سیانوباکتر نسبت به سایر منابع گیاهی غذایی و دیگر جلبکها به همراه نداشتن دیواره‌سلولی سلولزی باعث گردیده که جذب مواد مغذی آن راحت‌تر صورت گرفته و در بهبود ارزش فراورده‌های غذایی سالم نقش متمایزی ایجاد نماید. در این پژوهش به بررسی خواص دارویی و نقش و اهمیت این سیانوباکتر در ارتقاء ارزش تغذیه ای غذاها پرداخته شده است.
المصادر:
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17- Beheshtipour H, Mortazavian AM, Mohammadi R, Sohrabvandi S, Khosravi‐Darani K. Supplementation of Spirulina platensis and Chlorella vulgaris algae into probiotic fermented milks. Comprehensive Reviews in Food Science and Food Safety. 2013 Mar;12(2):144-54.
18- Kavimandan, A. Incorporation of Spirulina platensis into probiotic fermented dairy products. Int. J. Dairy Sci. 2015;10: 1-11.
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20- Usharani G, Saranraj P, Kanchana D. Spirulina cultivation: a review. Int J Pharm Biol Arch. 2012; 3(6):1327-1341.
21- Soni RA, Sudhakar K, Rana RS. Spirulina–From growth to nutritional product: A review. Trends in food science & technology. 2017; 69:157-171.
22- Wang HY, Ni YY, Hu XS, Wu JH, Liao XJ, Chen F, Wang ZF. Kinetics of amino acid loss in carrot juice concentrates during storage. LWT-Food Science and Technology. 2007; 40 (5):785-92.
23- Salehifar M, Shahbazizadeh S, Khosravi-Darani K, Behmadi H, Ferdowsi R. Possibility of using microalgae Spirulina platensis powder in industrial production of Iranian traditional cookies. Iran J Nutrition Sci Food Technol. 2013; 7(4):63-72.
24- Kuddus, M., Singh, P., Thomas, G., & Al-Hazimi, A. 2013. Recent Developments in Production and Biotechnological Applications of C-Phycocyanin. BioMed Res Int. 2013; 1–9.
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27- Eslami Meshkani A. Fadai Noghani and Khosravi Darani K. Mazinani P.investigating the effect of adding spirulina platensis microalgae powder on some physicochemical and sensory properties of probiotic buttermilk containing mint powder. Quarterly J Modern Food Sci Technol. 2013; (2): 59-70.
28- Sheehan VM, Ross P, Fitzgerald GF. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Sci Emerging Technol. 2007; 8(2): 279-84.
29- Sousa I, Gouveia L, Batista AP, Raymundo A, Bandarra NM. Microalgae in novel food products. Food chemistry research developments. 2008; 75-112.
30- Nakano S, Noguchi T, Takekoshi H, Suzuki G, Nakano M. Maternal-fetal distribution and transfer of dioxins in pregnant women in Japan, and attempts to reduce maternal transfer with Chlorella (Chlorella pyrenoidosa) supplements. Chemosphere. 2005; 61(9):1244-1255.
31- Parada JL, de Caire GZ, de Mulé MC, de Cano MM. Lactic acid bacteria growth promoters from Spirulina platensis. International journal of food microbiology. 1998; 45(3):225-228.
32- Spolaore P, Joannis-Cassan C, Duran E, Isambert A. Commercial applications of microalgae. J biosci Bioengin. 2006; 101(2):87-96.
33- Qaini M. Mateen Far M. Romani L. Chubkar N, chemical composition of spirulina microalgae powder. Amash Shale Biology Quarterly. 2019: 2 (1): 55 - 61.
34- Khazaipour A. Shahidi F., beneficial and brain foods to improve the nutritional value of mid-meals, the first national conference of mid-meals, Mashhad. 2013; 98-117.
35- Gupta M, Dwivedi UN, Khandelwal S. C-Phycocyanin: an effective protective agent against thymic atrophy by tributyltin. Toxicology letters. 2011; 204 (1):2-11.
36- Choonawala, B. Spirulina production in brine effluent from cooling towers. Durban Univ of Technol. 2007; 421-435.
37- Rakin M, Vukasinovic M, Siler-Marinkovic S, Maksimovic M. Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate. Food Chemistry. 2007; 100 (2):599-602.
38- Ciferri O. Spirulina, the edible microorganism. Microbiological reviews. 1983; 47(4):551-578.
39- Chronakis IS. Gelation of edible blue-green algae protein isolate (Spirulina platensis strain pacifica): thermal transitions, rheological properties, and molecular forces involved. Journal of agricultural and food chemistry. 2001; 49(2): 888-98.
40- Puyfoulhoux G, Rouanet JM, Besançon P, Baroux B, Baccou JC, Caporiccio B. Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model. Journal of agricultural and food chemistry. 2001; 49(3):1625-1629.
41- Vonshak A. Mass culture of Spirulina outdoors-the earthrise farms experience. In Spirulina platensis. Arthrospira. 1997; 21:149-176.
42- Ötleş S, Pire R. Fatty acid composition of Chlorella and Spirulina microalgae species. Journal of AOAC international. 2001; 84 (6):1708-1714.
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