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USE OF SPIRULINA IN FERMENTED PRODUCTS

1ABUZER ÇELEKLI, 2ZINA ALAJIL ALSLIBI, 3HUSEYIN BOZKURT

1Department of Biology, Faculty of Arts and Science, Gaziantep University 2Department of Biochemistry Science and Technology, Faculty of Arts and Science, Gaziantep University Food engineering, Faculty of Engineering, Gaziantep University E-mail: [email protected], [email protected], [email protected]

Abstract- Recently, fermented milk industry comprehensive probiotic are a popular and universal issue with trade significance. There are various products are obtainable in public markets. The viability of probiotic bacteria in final product of fermented milk and products up to the time of utilization is the most important object of search in milk industry. Spirulina is the most vastly famous microalgae utilized for enriching . That incorporation of Spirulina into probiotic fermented products along with promoting viability of probiotic bacteria will grow their functional properties due to their critical nutrient quality which is beheld as “functional food”. Addition of microalgae especially Spirulina into fermented milk for promoting viability of and impacts on their acidification characteristics is a topic of this discussion.

Keywords- Spirulina platensis, Probiotic, , , Fermented milk products, functional food.

I. INTRODUCTION Nighswonger, 1996). To achieve the desired probiotic advantages, bacteria should be viable and rife up to Probiotics are known as “a live micro- organisms the time of utilizing that is named "viability" (Gomes (microscopic bacteria or )” and considered as et al., 1995). food supplements which advantageously Also, there are various health impacts of specificated influence the in mending its intestinal microbial strains of probiotic. That each of probiotics has balance” (Fuller, 1989). Probiotic bacteria are lactic health advantages difference than another acid bacteria from a human source (Salminen et al., (Schrezenmeir and Vrese, 2001) (Table 1). 1998). In many of the global conventions that have been Probiotic behold a healthy source for a human used as achieved, the level of probiotics has been determined food supplements. They can be added to many food by measurement of the levels at 106 CFU/mL and 107 products to provide and improve the health benefits or 108 CFU/mL have been taken as the minimum (Rybka et al., 1995) (Fig. 1.). values (Karimi et al., 2010; Sohrabvandi et al., 2010). The most of the trade probiotics like Lactobacillus In general, a basic agent in preparation probiotic and Bifidobacteria used in milk products have many fermented milk is an absence of viability of probiotic health benefits (Mortazavian et al., 2006). through procedure and storage time As well as they are work in appropriate amounts to (Mortazavian et al., 2005; Nobakhti et al., 2008). giving a health advantages on the host (FAO/WHO, Several agents effect on viability of probiotics 2001), such as tolerance (Kim et al., 1983), cultures in fermented milk such as titratable acidity, (Yildirim et al., 1998), anticarcinogenic pH (Shah, 2000). (El-Gawad et al., 2004), hypercholesterolemic Newly, the scientists begin to adding cyanobacteria in (Kikuchi-Hayakawa et al., 2000) and antimutagenic fermented milk products for increasing the effective (Hsieh and Chou, 2006) by growing its intestinal product features through enhancing viability of microbial scales (Molna´r et al., 2009). probiotic bacteria and for promoting food advantages The basic important for probiotic is viability and be (Varga and Szigeti, 1998). survive in specific concentrations in gastrointestinal Spirulina is blue-green microalgae rich in , tract, improve the microbial balance of intestinal amino acids, (E, A, K, B12, B6, and B2) medium and improve in inflammatory bowel disease. unsaturated fatty acid, antioxidant and minerals. Also, preserve viability of probiotic in products until Spirulina have several effects as anti-inflammatory, the end time of consumption (Fuller, 1989). antiviral, decrease blood lipid style, anti-tumoral There are various studies determined probiotic health- impact, sugar in blood and weight of body. Thus, enhancing impact on gastrointestinal problems, Spirulina considers as curative and feasible food stimulation, antiviral and (Fox, 1986; Gyenis et al., 2005). antimicrobial efficiency, promote lactose digestions, The addendum of Spirulina and probiotics motivates a decrease in values and blood pressure increase and growth viability as well as acids levels, amendment absorption, anti- production of probiotics (Shirota et al., 1964). Also, and anti-diarrheal processing, and Spirulina injections in fermented milk will impact on refinement inflammatory bowel problems through sensory characteristics of final yields. adding of some bacteria strains to milk products This article shows the impacts additions of Spirulina (Nakasawa and Hosono, 1992; Wood, 1992; platensis in probiotic fermented milk.

Proceedings of 120th The IRES International Conference, Istanbul, Turkey, 20th-21st June, 2018 12 Use of Spirulina in Probiotic Fermented Milk Products Health benefits and functional compositions of Table 1. Some health advantages of Bifidobacterium and Spirulina Lactobacillus Probiotic Health Reference Cyanobacteria or blue-green algae are photosynthetic bacteria advantages (photoautotrophic) micro-organisms vastly spread in Lactobacillus Reduces term (Liévin-Le the world (Parada at al., 1998; Moln´ar et al., 2005). acidophilus of non- et al.,2007) They are eukaryotic and prokaryotic organisms (Kreitlow et al., 1999; Molna´r et al., 2009). Also, diarrhoea they are a major integrated source of nutrients and Rise (Canducci basic compositions beneficial (Barsanti and Goaltieri Helicobacter et al., 2000) 2006). The current utilizing of Spirulina is depending pylori on three portions: scientific, technical, and extirpations traditional, that is named “green inclination” level (Henrikson, 1994). Reduces (McKinley, termof 2005) Spray-dried of microalgae include 8-17% rotavirus , 46- 63% protein, 4-22% lipids, 3- 7% moisture, 7-10% ash, 2- 4% nucleic acid, various of Bifidobacterium Reduces (Lourens- vitamins and materials (Gyenis et al., 2005; Moln´ar bifidum hazard Hattingh et al., 2009). infection from and Viljoen, foodborne 2001) Spirulina platensis bacterium Spirulina spp. is filamentous and multicellular Bifidobacterium Prohibition (Marks, cyanobacteria including two types: (S. platensis and longum carcinogenesis 2004) S. maxima). Spirulina sp. powder is a dark green Bifidobacterium Decrease (uwehand et powder, have a mild seaweed taste and without lactis happening of al., 2002) decayed or smell. Spirulina sp. utilized before 1000 travelers years ago as a food source basic, due to nourishment diarrhea compositions in protein have more than 55-70% of Bifidobacterium Decrease (Ouwehand their total solids (Fuller 1989). breve impact of et al. , 2002) inflammatory S. platensis is the dried biomass of Arthrospira bowel platensis. It composed 18 kinds of amino acids, problems protein, and higher than milk, vitamins A, E, B6, B2, K, and H, B12 higher than cow liver, , essential minerals, and trace elements (Fox 1986).

There are studies recorded that Spirulina has several potential health-enhancing impacts: safeguards against renal failure diseases, inhibition of , decrease of high serum glucose values, the mitigations of hyperlipidemia and, increase growth-enhancing of intestinal Lactobacillus (De Caire et al., 2000; Shimamatsu, 2004; Spolaore et al., 2006). Table 2 shows some of research on Spirulina treatments.

Impact of Spirulina additions on acidification values of probiotic bacteria in fermented milk and yogurt products Various studies have been recorded the chemical properties in pH and acid production of fermented milk products can get better because of sup- conjunction with prebiotics like starch, glucose, Fig 1. Benefits of probiotics bacteria. inulin, calcium, fiber, and β-glucan. That is reason for the nutritional advantages of prebiotics in promoting Moln´ar et al. (2009) studied levels acid production growth of probiotics and enhancing acid production of bacteria (mesophilic) which increase in through fermentation and storage time (Zare et al., milk. That proved Spirulina values can motivate the 2011). active animating acid production of lactococci. The

Proceedings of 120th The IRES International Conference, Istanbul, Turkey, 20th-21st June, 2018 13 Use of Spirulina in Probiotic Fermented Milk Products basic reason was for additions S. platensis lead to a and (0, 0.3, 0.5 and 0.8% w/v) concentrate of S. decline in pH levels of milk samples. platensis then stored at 4°C-45 days for analyzed The decline may be back to motivating impact textural, microbial and nutritional appearances. created by S. platensis biomass on increase L. Beheshtipour et al. (2012) studied the impact bulgaricus. Also, lead to increase of viable bacteria additions of Chlorella vulgaris and Arthrospira counts of L. bulgaricus in samples through a platensis on survival of probiotic bacteria in yogurt beginning of storage (Moln´ar et al., 2005). The studies their biochemical functions. These effects of decline in pH means increasing acidity. Those microalgae additions in 0.25, 0.50, and 1.00 % and a properties may refer to various buffering ability control without algae concentrate on yogurt impacts of the processing. Samples including S. treatments used to determine in yogurt on pH, redox platensis gave more buffering ability. In equal more potential changes, titrable acidity, and on the survival of buffering ability, means decline pH that motivates of probiotic bacteria through fermentation time at 5 acidification level by starter bacteria due to they are °C for 28 days. Also, record the level of lactic and prevented extremely later through fermentation. acetic acid at the end of fermentation time. Impacts of Spirulina additions on viability of As well as Bhowmik et al. (2009) studies probiotic probiotic bacteria qualification of Spirulina platensis activating the Yogurt products utilized as the best popular container growth of lactic acid. The catalyzing effect of adding for conjunctions of probiotic bacteria. Unluckily, Spirulina platensis in (1, 5, 10) mg/ml concentrations most of the trade products have lower probiotic can promote the growth of Lactobacillus acidophilus bacteria count than the minimum desired due to >171.67% and more 185.84% at pH in 6.2. The bacteria could grow quietly in milk and may lose antibacterial activities of S. platensis are active their viability through storage status. Also, probiotic against of three-gram positive bacteria and three bacteria commonly are sensible to lactic acid and pH gram-negative. The pathogenic bacterial increases values (Zhao et al., 2006). several compositional and inhibited. Also, the probiotic qualifications of S. method factors safely impact viability of probiotic platensis for and an effective bacteria in fermented milk with titratable acidity, pH, antibacterial can action against in bacteriocin, redox potential, , sup- human body. conjunctions of milk with food, heat processing, In the further investigation, Irkin (2010) studied temperature of incubation and storage time impact of Spirulina platensis like dry powder on the (Mortazavian et al., 2006; Champagne and Rastall, bacteria of yogurt and on acidophilus milk. The 2009). pH is one of critical agents reducing viability bacteria survival of yogurt starter cultures in of probiotic bacteria in fermented milk and yogurt Streptococcus thermophilus Lactobacillus delbrueckii products (Tamime et al., 2005; Korbekandi et al., subsp. bulgaricus and Lactobacillus acidophilus 2011). determined through refrigeration situations in yogurt Fadaei et al. (2013) have been studied effects of product by (0.5 -1.0 (w/w) %) and 0 % of Spirulina Spirulina platensis dry powder on the starter culture powder. The yogurt samples produced under sanitary survival in probiotic yogurt with spinach through cold laboratory conditions. Then the samples of yogurt storage conditions. The bacteria survival of yogurt with Spirulina stored at (4 °C) and determined starter cultures in Lactobacillus delbrueckii subsp. viability yogurt bacteria every 5 days until 30 days. Bulgaricus, Streptococcus thermophilus and Many potentials have been done to enhance growth Lactobacillus acidophilus recorded in refrigeration and ability of probiotic bacteria through storage time. storage conditions in produced by adding According to some of the studies, S. platensis can (0.3, 0.5 and 0.8 (w/w)) % of Spirulina dry powder promote viability of probiotic That was compositions and by (10 and 13 (w/w)) % concentrate of spinach. responsible for motivating characteristics Spirulina Yogurt produced in sanitary laboratory conditions. biomass have been specified such as free amino acid, Then all samples of yogurt stored in the refrigerator hypoxanthine, and adenine (Varga et al.,2002; Gyenis at 4 °C and recorded the behaviors through 1, 7, 14 et al., 2005; Moln´ar et al., 2009). Spirulina biomass and 21 days. The result investigated ability of can activate increase viability and acid behavior of Spirulina on promote of probiotics. thermophilic milk starter bacteria; thus, it manifests Also, Mazinani et al. (2015) worked on the effect of to be convenient for the cost-effective production of Spirulina platensis on physico-chemical novel effective fermented milk (Varga et al., 1999b). characteristics and the ability of Lactobacillus According to previous studies, addition of S. platensis acidophilus of probiotics in . The influence lead to increasing viable cells of L. bulgaricus of the adding Spirulina platensis powder on the through artificial media (Parada et al.,1998). The physico-chemical characteristics and microbiological increasing cells of L. bulgaricus bacteria in probiotic of a cheese including Lactobacillus acidophilus yogurt including microalgae due to interactions bacteria and Mentha longifolia L. studied through the between L. bulgaricus and B. animalis in milk (Varga refrigerated storage time. L. acidophilus (2% w/v) et al., 1999a; De Caire et al., 2000). Also, there are and cheese starter cultures (1% w/v) was inoculated some of studies proved that the existing of probiotic to the milk by (0.5 and 1% w/v) of M. longifolia L. bacteria, containing Bifidobacteria, can raise

Proceedings of 120th The IRES International Conference, Istanbul, Turkey, 20th-21st June, 2018 14 Use of Spirulina in Probiotic Fermented Milk Products proteolytic efficiency and amended the viability of L. ACKNOWLEDGMENTS bulgaricus in milk product (Donkor et al., 2006). This project has been supported by Gaziantep Table 2. Some scientific studies on Spirulina University in Turkey. Medical Objects Country Reference Infection Puerto Rico (Martinez- REFERENCES Nadal, 1970) Treatment Japan (Yoshida, 1977) [1] Barsanti L, Gualtieri P. 2006. Algae: anatomy, biochemistry, and biotechnology. New York, N.Y.: CRC Press. external wounds [2] Beheshtipour. H Haratian. P, Mortazavian. A.M, Khosravi- Improving Japan (Takeuchi, Darani. 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