اسپیرولینا: خورشید سبز سلامت با ویژگی های زیست فعال

محورهای موضوعی : زیست فناوری میکروبی

بهار نوروزی ¹ , مهناز جعفری ² , شقایق بابایی ³ , آتنا معتمدی ⁴ , امر علی انوار ⁵

1 - Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran, Mailbox: 775/14515, Postcode: 1477893855, ORCID: 0000-0002-9015-2512
2 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
3 - 1گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
4 - 1گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
5 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران

تاریخ دریافت : 1399/04/27 تاریخ پذیرش : 1399/09/25 تاریخ انتشار : 1399/10/01

کلید واژه: اسپیرولینا, ترکیبات ضد میکروبی, منبع غذایی کامل, ویژگی‌ های زیست فعال, سیانوباکترها,

چکیده مقاله :

اسپیرولینا، سیانوفیت فتوسنتز کننده ای است که قادر به رشد در شدت بالای نور خورشید و شرایط بسیار قلیایی و دمای بالا است. این جلبک دارای مکملهای ویتامینی در رژیم غذایی است. اسپیرولینا، در آینده ای نزدیک به عنوان منبع غذایی کامل معرفی خواهد شد. در واقع یکی از مهمترین مشکلاتی که در صنعت غذا وجود دارد، استفاده از نگهدارندههای سنتزی و افزودنیهای سنتزی غذایی میباشد که خطر ابتلا به سرطان را افزایش میدهد. بنابر این امروزه در سراسر جهان کوشش میشود تا آنتی اکسیدانهای جدید و ایمن را از منابع طبیعی جداسازی کنند. در این میان فرآوردههای طبیعی (متابولیت‌های ثانویه) سیانوباکترها، منبع مهمی از ترکیبهای جدید دارویی هستند. فرآوردههای طبیعی نه تنها خود دارای ارزش دارویی هستند، بلکه به عنوان مدلهای ساختمانی برای ایجاد آنالوگهای سنتزی نیز به کار میروند. ترکیب شیمیایی اسپیرولینا شامل پروتین (70-55 درصد)، کربوهیدرات (25-15 درصد)، اسیدهای چرب ضروری (18 درصد) ویتامین‌ها، مواد معدنی و رنگدانه‌هایی مانند کاروتن، کلروفیل a و فیکوسیانین است. از آنجا که پتانسیل زیادی برای بهره برداری از این جلبک و تبدیل آن به یک مکمل غذایی در تولید انواع محصولات خوراکی مانند کلوچه و بیسکوئیت، بستنی و پنیر خامه‌ای وجود دارد، می‌تواند به عنوان شاه کلیدی طلائی در تغذیه مورد استفاده قرار گیرد. در این مقاله سعی شده است تا با توجه به پتانسیل بالقوه سیانوباکتر اسپیرولینا، به بررسی ساختار، چرخه زندگی، ترکیبات تغذیه‌ای، فعالیت ضد ویروسی، اثرات ضد سرطانی، ضد التهابی، ایمنی، خواص ضد نفروتوکسیسیتی، افزایش قدرت بینایی، کاهش وزن و چربی خون پرداخته شود. بدیهی است که خواص ارزشمند اسپیرولینا می‌تواند جانشینی مناسب برای بسیاری از ترکیبات ضد میکروبی و آنتی اکسیدان های سنتزی باشد که نه تنها هیچ خطری برای مصرف کننده ندارد، بلکه می‌تواند سلامت مصرف کنندگان را نیز بهبود بخشد. از طرف دیگر، از آنجایی که در مقاله حاضر، آخرین دست آوردهای انجام شده بر سیانوباکتر اسپیرولینا مرور شده است، امید است این تحقیق بتواند زمینه ساز معرفی ریزجلبک‌های خوراکی با ویژگی‌های شفابخشی با قابلیت استفاده در صنایع غذایی تلقی گردد.

چکیده انگلیسی:

Spirulina is a photosynthetic cyanophyte that can grow in high intensity sunlight and very alkaline conditions and high temperatures. This algae contains vitamin supplements in the diet. Spirulina will be introduced as a complete food source in the near future. In fact, one of the most important problems in the food industry is the use of synthetic preservatives and synthetic food additives that increase the risk of cancer. Therefore, efforts are being made around the world today to      isolate new and safe antioxidants from natural sources. Among these, the natural products (secondary metabolites) of cyanobacteria are an important source of new drug compounds.      Natural products not only have medicinal value themselves, but are also used as building models to create synthetic analogues. The chemical composition of Spirulina includes protein (70-55%), carbohydrates (25-25%), essential fatty acids (18%), vitamins, minerals and pigments such as   carotene, chlorophyll a and phycocyanin. Because there is great potential for exploiting this algae and turning it into a dietary supplement in the production of a variety of food products such as cookies and biscuits, ice cream and cream cheese, and that in a small volume of this algae, it can be used as a golden key in nutrition. In this article, considering the potential potential of            Cyanobacterium Spirulina, the morphological structure, life cycle, nutritional composition,       antiviral activity, anti-cancer, anti-inflammatory, safety, anti-nephrotoxicity properties, increased visual acuity, weight loss and Blood lipids are treated. Obviously, the introduction of valuable properties of cyanobacteria Spirulina can be a suitable substitute for many antimicrobial         compounds and synthetic antioxidants that not only pose no risk to the consumer, but can also  improve consumer health. On the other hand, since the present study reviews the latest findings on cyanobacteria Spirulina, it is hoped that this study could pave the way for the introduction of    edible microalgae with healing properties that can be used in the food industry. 

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