Effect of Dunaliella salina and Spirulina platensis on growth of lactic acid bacteria and their adherence

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F22%3AN0000083" target="_blank" >RIV/26722861:_____/22:N0000083 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of Dunaliella salina and Spirulina platensis on growth of lactic acid bacteria and their adherence

Original language description

Algae and lactic acid bacteria have been used in human and animal food supplements and fermented foods for decades. They represent a rich source of nutrients and bioactive compounds with positive effects on human and animal health. Spirulina plantesis and Dunaliella salina produce a whole range of bioactive compounds, such as phycobiliproteins or carotenoids, and are approved for use in the food industry. To find the best combination of algae and bacteria for developing new functional foods combining algae and bacteria, we aimed to assess the effect of Dunaliella and Spirulina on growth of lactic acid bacteria and bifidobacteria. The synergistic effect of algae and bacteria on adherence to the cell lines Caco-2 and HT29 was also investigated. The growth ability of selected strains from family Lactobacillaceae and genus Bifidobacterium were evaluated in basal medium enriched by 1.0 % (w/v) Dunaliella or Spirulina commercial powders. The evaluation was based on production of lactic and acetic acids, viable cell counts (CFU/ml) and change of pH of the cultivation media. Addition of Spirulina promoted the growth of most of the tested bacteria more compared to Dunaliella. The addition of algae together with bacteria led to a decrease of adherence to Caco-2 and HT-29, except the commercial strain Bifidobacterium animalis subsp. lactis BB12, in which increased adherence ability to human cells after algae enrichment was noted. These results demonstrate that various types of algae and bacteria may have specific synergic effect. For the development of new fermented products, it is necessary to find the right combination based on the functional properties of individual combinations of algae and bacteria, their applicational form, as well as their right concentrations for acceptable sensory quality of the final products. Citation: Hyrslova I., Mrvikova I., Krausova G.: Effect of Dunaliella salina and Spirulina platensis on growth of lactic acid bacteria and their adherence. Ostatní – Poster a abstrakt ve sborníku. Conference: 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ CEFood 2022, Čatež ob Savi, Slovenia, 27th – 30th September 2022. Abstract Book CEFood Congress Book „Food, technology and nutrition for healthy people in a healthy environment“ pp. 215

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

<a href="/en/project/QK1910300" target="_blank" >QK1910300: Use of wastes from dairies for production of new dairy products and dietary supplements with the addition of microalgae and their components</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů