Spirulina platensis ve Phaeodactylum tricornutum’un Biyoaktif Bileşikleri, Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanım Alanları

Year 2023, Volume: 1 Issue: 1, 15 - 26, 29.09.2023

Türkan Uzlaşır , Serkan Selli , Hasim Kelebek

Abstract

Nüfus artışı, yetersiz ve dengesiz beslenme, sağlık problemlerinin artması insanları mevcut kaynakları kullanmaya ve alışılmadık yeni ve alternatif gıda kaynaklarından yararlanmaya sevk etmiştir. Mikroalgler, okyanuslarda, göllerde ve tatlı sularda doğal olarak büyümeleri ve beslenme için gerekli olan proteinleri, esansiyel amino asitleri, karbonhidratları, lipidleri, vitaminleri ve mineral maddeleri içermesi nedeniyle uzun yıllardır dünyanın birçok yerinde insanlar için geçim kaynaklarından ve temel besinlerden biri olmuştur. Tek hücreli, filamentli, prokaryotik bir mikroalg olan Spirulina platensis, eski zamanlardan beri kullanılan önemli bir doğal besin kaynağıdır. Phaeodactylum tricornutum ise, tatlı su türü olmasına rağmen denizel ortamda da yaşayan Pennateae grubuna ait tek hücreli ökaryotik bir diatom türüdür. Spirulina platensis ve Phaeodactylum tricornutum zengin biyoaktif bileşikler (karotenoidler ve fenolik asitler) içermesinden dolayı son zamanlarda dikkat çekmektedir. İçerdiği biyoaktif bileşikler nedeniyle antikanser, antioksidan, antienflamatuar, nöroprotektif, hepatoprotektif, hipokolesterolemik özelliklere sahip olduğu bilinmektedir. Bu derlemede, Spirulina platensis ve Phaeodactylum tricornutum tarafından üretilen biyoaktif bileşikler, sağlık üzerine etkileri ve bunların gıda endüstrisinde kullanım potansiyelleri incelenmiştir.

Keywords

Spirulina platensis, Phaeodactylum tricornutum, Biyoaktif bileşikler, Sağlık, Gıda

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Project Number

120O858

Thanks

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK, Proje no: 120O858) tarafından finansal olarak desteklenmiştir.

Bioactive Compounds of Spirulina platensis and Phaeodactylum tricornutum, Effects on Health and Uses in the Food Industry

Abstract

Population growth, inadequate and unbalanced nutrition, and increased health problems have led people to use existing resources and to benefit from unusual new and alternative food sources. Microalgae have been one of the main sources of food and livelihood for humans in many parts of the world for many years since they contain proteins, essential amino acids, carbohydrates, lipids, vitamins, and minerals necessary for their nutrition and growing naturally in oceans, lakes, and fresh waters. Spirulina platensis, a single-celled, filamentous, prokaryotic microalgae, is an incredible natural food source that has been used since ancient times. Phaeodactylum tricornutum is a single-celled eukaryotic diatom species belonging to the Pennateae group, which also lives in the marine environment although it is a freshwater species. Spirulina platensis and Phaeodactylum tricornutum have recently attracted attention due to their rich bioactive compounds (carotenoids and phenolic acids). It is known to have anticancer, antioxidant, anti-inflammatory, neuroprotective, hepatoprotective, and hypocholesterolemic properties due to its bioactive compounds. In this review, the bioactive compounds produced by Spirulina platensis and Phaeodactylum tricornutum, their effects on health, and their potential for use in the food industry were investigated.

Keywords

Spirulina platensis, Phaeodactylum tricornutum, Bioactive compounds, Health, Food

Project Number

120O858

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