جستجوی مقالات مرتبط با کلیدواژه « ریزجلبک » در نشریات گروه « صنایع غذایی »

 Use of natural ingredients is a safe efficient approach to overcome various diseases. Encapsulated ginger extract has shown improved physicochemical characterizations, compared with that, the ginger extract has. In this study, a natural system integrated with ginger bioactive compounds (6-gingerol) and green microalgae of Chlorella vulgaris was reported to increase bioactive compounds medicinal effectiveness and introduce a novel food supplement.

 First, nanoparticles of microalgae were produced using ball-milling technique. Ethanolic ginger extract, loaded on microalga nanoparticles, was investigated at various pH values (2-7.4) to effectively release the active agents. Various analytical techniques (e.g., Fourier transform infrared, thermogravimetric analyses) were used to characterize the nanocomposite and investigate its anticancer and antimicrobial effects.

 Dynamic light scattering showed a medium size of 20.9 nm for the microalga nanoparticles. The release assay of ginger polyphenols showed a releasing process controlled by the pH. Fourier transform infrared, thermogravimetric analysis and differential thermal analysis revealed adsorption of ginger extract on nano Chlorella vulgaris surface. Moreover, 2,2-diphenyl-picrylhydrazyl bioassay results on the nanocomposite (GE@nano C.v) verified its significant antioxidant, antibacterial and anticancer activities. The nanocomposite has the minimum inhibitory effect on human breast adenocarcinoma cells and bacterial growth at 1 and 6.25 mg ml-1 concentrations, respectively. In brief, adsorption of ginger extract on the microalga nanoparticle surfaces enhanced physical and chemical characteristics of the ginger extract, compared to its free form. Bioactive compounds in Chlorella vulgaris and ginger extract strengthen their reported activities. Furthermore, microalgal nanoparticles could act as a safe carrier for the controlled release of 6-gingerol in addition to their nutraceutical characteristics.

Chlorella sp. is one of the most studied microalgae because it contains compounds with pharmacological properties, critical to human health. As diversity of the biomolecule changes with the growth of microalgae, it is essential to assess these changes during variou s growth phases for the targeted extraction of biomolecules. In this study, changes in biomolecules extracted from Chlorella sp. at various growth phases were analyzed using various solvent systems.

Chlorella sp. was isolated from a f reshwater pond and three solvents (ethanol, methanol and acetone) were used to extract phyto - compounds from biomasses from three different growth phases (exponential, early stationary and late stationary phases). Analysis of the fatty acids, total phenolic and flavonoid levels, and antioxidant activity were all performed on extracts from different growth phases.

Total flavonoid concentration was highest during the late stationary growth phase in contrary to the early growth stages. In contrast, total phenolic content was highest in the exponential phase. Fatty acid profile revealed that the early growth phases of the algae included higher levels of omega - 3 and omega - 6 polyunsaturated fatty acids in comparison to the late stationary phase. The extract phyto - constituents varied in quantity and type during the microbial growth and were dependent on the solvent system. Correlations between the total phenolic content, fatty acids and DPPH free radical scavenging were positive, demonstrating that the quantity and type of phyto - constituents varied depending on the stages of algal growth. Additional investigations of Chlore lla sp. can develop its potentials for commercial uses.