جستجوی مقالات مرتبط با کلیدواژه "سیانوباکتری ها" در نشریات گروه "دامپزشکی"

Special features of nanoparticles such as high surface to volume ratio, homogeneous particle size, high stability and ease of production have led to their widespread use in various fields of pharmacy, dentistry, medicine, biology and materials engineering. In fact, the existence of many pathogenic bacteria that have created many risks in various industries, including medical equipment, dentistry, drinking water treatment and sewage treatment, is another reason for using nanoparticles to protect human health. Meanwhile, the green synthesis of nanoparticles by different strains of cyanobacteria has led to the production of environmentally friendly nanoparticles with various unique biological, physical and chemical properties. Cyanobacteria also have a variety of bioactive compounds such as pigments and enzymes that can act as regenerating and stabilizing agents in the process of producing nanoparticles. In addition, with their unique biochemical compositions that include several bioactive compounds with proven pharmacological activities, they also have potential antibacterial, antifungal, anti-algal, anti-cancer and photocatalytic properties. These properties have caused cyanobacteria to be used not only as useful natural resources, but also to be effective in the prevention and treatment of many diseases. Although many researches have been conducted in the field of biological synthesis using various microorganisms, fewer studies have focused on the use of cyanobacteria in the synthesis of nanoparticles. This article comprehensively examines the characteristics and commercial applications of nanoparticles synthesized by cyanobacteria in different fields, as well as the strategies of toxicity of nanoparticles against living cells.

Food products spoil very quickly due to microbial, chemical, and enzymatic reactions that are the main cause of rapid quality deterioration. Nowadays, there is increasing consumer demand for high-quality foods with natural preservatives such as microalgae extracts. Microalgae are potential alternatives to reduce microbial growth, increase oxidative stability, and protect the sensory characteristics of foods. Researchers showed that the use of microalgae extracts in the diet of aquatic animals can increase meat quality and production. In this review article, the direct application of various microalgae extracts as seafood preservatives and their functional properties in seafood, such as: (antioxidant and antimicrobial activities) are investigated. In addition, the potential application of microalgae extracts in the composition of foods and their effect on the quality of foods are also presented. The result of reviewing many articles showed that despite the many advantages of microalgae, there are still many challenges in the production and use of microalgae biomass or its derivatives in the food industry, hence the safety assessment and the use of ideal concentrations for studies. Future studies are still necessary to determine the optimal concentration for the large-scale use of microalgae extracts in industry and seafood, to develop effective strategies or to prevent the occurrence of food product spoilage, as well as to increase the welfare of consumers.

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.