Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-07-21 DOI:10.1177/10820132241264419

Purificación García-Segovia, Zaida Natalia Uribe-Wandurraga, Marta Igual, José Luís Mullor, Javier Martínez-Monzó

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Abstract

A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative and anti-inflammatory activities of lipid fraction extract from Chlorella vulgaris (Chlorella) and Arthrospira platensis (Spirulina) on Normal Human Dermal Fibroblasts (NHDF cells) were evaluated. Treatments with Chlorella and Spirulina lipid extracts in NHDF cells at 0.1, 0.5, and 1% significantly protect UVA-induced damage by decreasing oxidative stress in the form of reactive oxygen species (ROS) but do not display any significant protection from HEV-induced damage. Chlorella or Spirulina lipid extracts at 0.1 and 0.5% display significant anti-inflammatory effects by inhibiting the 2-propanol-induced IL-6 expression on NHDF cells in vitro but showed no decrease in TNF-α expression. Chlorella and Spirulina lipid extracts present antioxidant and anti-inflammatory activity on NHDF cells.

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作为生物活性成分的微藻类小球藻和节肢动物的脂质提取物。

过去 20 年来，海藻产品市场不断扩大，微藻及其提取物成为高价值化学品的来源。本研究评估了小球藻（Chlorella vulgaris）和螺旋藻（Arthrospira platensis）脂质提取物对正常人真皮成纤维细胞（NHDF cells）的抗氧化和抗炎活性。用 0.1%、0.5% 和 1% 的小球藻和螺旋藻脂质提取物处理 NHDF 细胞，可通过减少活性氧（ROS）形式的氧化应激，显著保护 UVA 诱导的损伤，但对 HEV 诱导的损伤没有显示出任何显著的保护作用。0.1% 和 0.5% 的小球藻或螺旋藻脂质提取物具有显著的抗炎作用，可抑制 2-丙醇诱导的 NHDF 细胞 IL-6 的表达，但 TNF-α 的表达没有减少。小球藻和螺旋藻脂质提取物对 NHDF 细胞具有抗氧化和抗炎活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).