Effects of glucomannan/spirulina-surimi on liver oxidation and inflammation in Zucker rats fed atherogenic diets

Cholesterolemia is associated with pro-oxidative and proinflammatory effects. Glucomannan- or glucomannan plus spirulina-enriched surimis were included in cholesterol-enriched high-saturated diets to test the effects on lipemia; antioxidant status (glutathione status, and antioxidant enzymatic levels, expressions and activities); and inflammation biomarkers (endothelial nitric oxide synthase (eNOS), inducible nitric oxide synthase (iNOS), tumor necrosis factor alpha (TNF-Alpha)) in Zucker fa/fa rats. Groups of eight rats each received diet containing squid-surimi (C), squid-surimi cholesterol-enriched diet (HC), glucomannan-squid-surimi cholesterol-enriched diet (HG), or glucomannan-spirulina-squid-surimi cholesterol-enriched diet (HGS) over a period of 7 weeks. HC diet induced severe hyperlipemia, hepatomegalia, increased inflammation markers, and impaired antioxidant status significantly (at least p < 0.05) vs. C diet. HG diet decreased lipemia and liver size and normalized antioxidant status to C group levels, but increased TNF-Alpha with respect to HC diet (p < 0.05). In general terms, 3 g/kg of spirulina in diet maintained the positive results observed in the HG diet but, in addition, increased inflammation index [eNOS/(eNOS + iNOS)] and decreased plasma TNF-Alpha (both p < 0.05). In conclusion, glucomannan plus a small amount of spirulina blocks negative effects promoted by hypercholesterolemic diets. Although more studies are needed, present results suggest the utility of including glucomannan and/or spirulina as functional ingredients into fish derivates to be consumed by people on metabolic syndrome risk

Glucomannan and glucomannan plusspirulina added to pork significantly block dietary cholesterol effects on lipoproteinemia, arylesterase activity, and CYP7A1 expression in Zucker fa/fa rats

Zucker fa/fa rats easily develop dyslipidemia and obesity. Restructured pork (RP) is a suitable matrix for including functional ingredients. The effects of glucomannan- RP or glucomannan plus spirulina-enriched RP on plasma lipid/lipoprotein levels, cytochrome P450 7A1 (CYP7A1) expression, and arylesterase activity in growing fa/fa rats fed high-energy, high-fat cholesterol-enriched diets were tested. Groups of six rats each received diet containing 15 % control-RP (C), 15 % glucomannan-RP diet (G), 15 % glucomannan + spirulina-RP diet (GS), and same diets enriched with 2.4 % cholesterol and 0.49 % cholic acid (cholesterol-enriched control (HC), cholesterol-enriched glucomannan (HG), and cholesterol-enriched glucomannan + spirulina (HGS) diets) over a 7-week period. C diet induced obesity, severe hyperglycemia, moderate hypercholesterolemia, and hypertriglyceridemia. Those facts were not significantly modified by G or GS diets. G diet increased CYP7A1 expression but decreased the total cholesterol/high density lipoproteins (HDL)-cholesterol ratio (p < 0.05) vs. C diet. GS vs. G diet increased (p < 0.05) CYP7A1 expression. HC vs. C diet reduced food intake, body weight gain, and plasma glucose (p < 0.01) but increased cholesterolemia (p < 0.01), lipidemia (plasma cholesterol plus triglycerides) (p < 0.001), cholesterol/triglyceride ratio in very low density lipoproteins (VLDL), and HDL (p < 0.05), cholesterol transported by VLDL and intermediate density lipoproteins (IDL) + low density lipoproteins (LDL), total cholesterol/HDL-cholesterol ratio and CYP7A1 expression (at least p < 0.05). HG and HGS diets vs. HC noticeably reduced lipidemia (p < 0.001), normalized VLDL and IDL + LDL lipid composition, and increased CYP7A1 expression (p < 0.01) but did not modify the cholesterol/HDL-cholesterol ratio. HGS vs. HG decreased triglyceridemia, the triglyceride-glucose (TyG) index and increased arylesterase/HDL-cholesterol activity (p < 0.05). In conclusion, G- and GS-RP act as functional foods and notably blocked the dietary cholesterol effects. In addition, HGS-RP improved the glucomannan hypolipidemic effects, increased arylesterase/HDL-cholesterol activity, and decreased insulin resistance

Glucomannan and glucomannan plus spirulina-enriched squid-surimi added to high saturated diet affect glycemia, plasma and adipose leptin and adiponectin levels in growing fa/fa rats / Las dietas hipersaturadas que contienen surimi de calamar enriquecido con glucomanano y glucomanano/espirulina afectan a la glucemia y a los niveles plasmáticos y adiposos de leptina y adiponectina en ratas fa/fa en crecimiento

Type 2 diabetes is a very prevalent chronic disease. Among dietary factors for its prevention and treatment, interest has grown in satiating fibre (konjac glucomannan) and spirulina. Our previous studies suggest that glucomannan itself and/or in conjunction to spirulina displayed hypolipemic and antioxidant effects when incorporated to squid surimi as functional ingredients. The present study aims to determine whether glucomannan-enriched or glucomannan plus spirulina-enriched squid-surimi improve plasma glucose and insulin levels in Zucker fa/fa rats fed a high saturated fat diet. Twenty four growing rats, divided into three groups, were given modified AIN-93M diets for seven weeks: 30% squid-surimi control diet (C), 30% glucomannan-enriched squid-surimi diet (G) and 30% glucomannan plus spirulina-enriched squid-surimi diet (GS). All rats became hyperglycemics and hyperinsulinemics, but G and GS diets induced significantly lower glucose levels (20%; p < 0.05) but did not modify insulinemia with respect to C diet. GS animals showed higher HOMA-D (p < 0.05) than C ones suggesting increased insulin availability. Plasma leptin and adiponectin decreased in G and GS vs. C group (p < 0.05). Adipose adiponectin increased significantly in G and GS vs. C rats (16-20 times, p < 0.01). Leptin in adipose tissue was higher in GS vs. G group (p < 0.05). In conclusion, both glucomannan-diets were able to reduce hyperglycemia and increase adipose tissue adiponectin levels in fa/fa rats, suggesting an anti-hypertrophic and insulin-sensitizing adipokine effect in this tissue. Spirulina inclusion increased insulin availability. Although results are promising, the utility of consuming glucomannan surimis as part of usual diets demands future studies (AU)

La diabetes tipo 2 es una enfermedad crónica de gran prevalencia. Entre otros factores dietéticos para su prevención y tratamiento, la fibra saciante (p. ej. glucomanano de konjac) y la espirulina han experimentado un interés creciente. Estudios previos sugieren que el glucomanano solo o en conjunción con la espirulina, incorporados a surimi de calamar, como ingredientes funcionales, induce efectos hipolipemiantes y antioxidantes. En el presente estudio tratamos de determinar si dichos surimis de calamar mejoran la glucemia y la insulinemia en ratas Zucker fa/fa alimentadas con una dieta hipersaturada. Veinticuatro ratas en crecimiento, divididas en tres grupos, fueron alimentadas durante siete semanas con las siguientes dietas AIN-93M modificadas: dieta control con 30% de surimi de calamar (C), dieta glucomanano con 30% de surimi de calamar enriquecido con 15% glucomanano (G) y dieta glucomanano/espirulina con 30% de surimi de calamar enriquecido con 15% de glucomanano y espirulina 3 g/kg dieta (GS). Todos los grupos presentaron hiperglucemia e hiperinsulinemia, pero las dietas G y GS redujeron significativamente los niveles de glucosa (20%; p < 0,05) con respecto a la dieta C, aunque no lograron modificar la insulinemia. Los animales alimentados con GS tuvieron valores de HOMA-D (p < 0,05) más elevados respecto al grupo C, sugiriendo un aumento de la disponibilidad de insulina. La leptina y la adiponectina plasmáticas disminuyeron en la dieta G y GS respecto a la C (p < 0,05). La adiponectina en tejido adiposo aumentó significativamente en G y GS vs. C (16-20 veces, p < 0,01). La leptina en tejido adiposo fue mayor en GS vs. G (p < 0,05). En resumen, ambas dietas con glucomanano fueron capaces de reducir la hiperglucemia e incrementar la adiponectina en tejido adiposo, sugiriendo para este tejido efectos antihipertróficos y sensibilizantes a la insulina. La inclusión de espirulina incrementó la disponibilidad de insulina. Aunque los resultados son prometedores, la conveniencia del consumo de surimis con glucomanano como parte de una dieta normal requiere futuros estudios (AU)

Spirulina y su efecto hipolipemiante y antioxidante en humanos: una revisión sistemática / Spirulina and its hypolipidemic and antioxidant effects in humans: a systematic review

Varias enfermedades crónicas transmisibles (p. ej. SIDA) y no transmisibles, entre ellas las enfermedades cardiovasculares (ECV), cursan con estrés oxidativo (EOX) y dislipidemia. Según estudios in vitro en animales y algunos en humanos, la Spirulina puede reducir esta patología. Mediante una revisión sistemática de los últimos cinco años (palabras clave: Spirulina AND cholesterol, Spirulina AND oxidative stress) se localizaron ocho estudios de intervención en humanos, encontrándose que la administración (1-10 g/d) subcrónica (0,5-6 meses) parece tener efecto hipolipemiante y antioxidante. Sin embargo, ningún estudio fue correctamente aleatorizado y/o controlado, y tampoco se proponen los mecanismos biológicos que respalden estos efectos. El nivel de evidencia encontrado y la ausencia de diseños experimentales apropiados no permiten comprobar el valor de la Spirulina como alimento funcional para prevenir la dislipidemia y el EOX y, por este medio, disminuir las ECV; sin embargo, no encontramos manuscritos que refieran efectos nocivos de su ingesta (AU)

Several chronic transmissible (e.g. AIDS) and non transmissible diseases like cadiovascular disease, are associated with oxidative stress (EOX) and dyslipidemia. Has been reported that Spirulina can reduce them, this has been demonstrated in vitro and in animal models but scarcely in humans. Through a systematic review on last 5 years (keywords: Spirulina AND cholesterol, Spirulina AND oxidative stress) 8 intervention studies with humans were reported, finding that oral (1-10 g/d) subchronic (0.5-6 month) administration of Spirulina appears to have and hypolipidemic and antioxidant effect. However, no study was properly randomized and/or controlled and no biological mechanism was proposed to support these findings. The level of evidence and the absence of appropriate experimental designs do not allow validating Spirulina as a functional food for preventing dyslipidemic diseases and EOX, and hereby decrease the CVD. We do not found papers relating harmful effect (AU)

Nutritional and toxicological aspects of Spirulina (Arthrospira) / Aspectos nutricionales y toxicológicos de spirulina (Arthrospira)

Undernutrition constitutes a public health problem particularly in developing countries. The utilization of algae, particularly Spirulina, as a functional food was suggested decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered as of high biologic-value protein content. Spirulina provides essential fats (e.g., gamma-linolenic oleic acids), concomitant to low content nucleic acids. It also has an exceptionally high content of vitamin B12, is a good source of beta-carotene, iron, calcium and phosphorous. Moreover, Spirulina has also proven to have good acceptance as of its organoleptic properties (thus making it a possible prospect for food or a nutrition supplement) and it has not exhibited neither acute nor chronic toxicities, making it safe for human consumption (AU)

La desnutrición constituye un problema de salud pública, fundamentalmente en los países en desarrollo. El uso de algas, particularmente Spirulina, como alimento funcional para combatir dicha patología se propuso desde hace algunas décadas debido a que estos alimentos no solo son fuentes alimentarias de alta densidad proteica, sino que también ofrecen un perfil de aminoácidos de alto valor biológico. Además, Spirulina provee ácidos grasos esenciales (p. ej., el gamma linolénico), concomitante con un bajo aporte de ácidos nucleicos. También tiene un contenido excepcionalmente alto de vitamina B12, es considerada una buena fuente de betacaroteno, hierro, calcio y fósforo. Más aún, se ha demostrado que Spirulina tiene una buena aceptación organoléptica, lo que le confiere un gran potencial para considerarse como suplemento nutricional y, finalmente, no se han reportado toxicidades crónicas ni agudas, haciéndola segura para el consumo humano (AU)

Functional characters evaluation of biscuits sublimated with pure phycocyanin isolated from Spirulina and Spirulina biomass / Evaluación de las características funcionales de galletas sublimadas con ficocianina pura aislada a partir de espirulina y biomasa de espirulina

The aim of the present work is to study the effect of incorporation of biomass and phycocyanin extracts of Spirulina platensis growing in define media at large scales (300 liters, limited in nitrogen and high salinity) to traditional butter biscuits in order to increase general mental health as functional products, FPs). The FP were manufactured at a pilot scale formulated by adding algal biomass (0.3, 0.6 and 0.9%) and S. platensis phycocyanin (at 0.3%) to wheat flour and stored for one month at room temperature, protected from light and air. The approximate and nutrition composition of S. platensis biomass showed high quantity (% dry weight, dw.) of phycocyanin (13.51%, natural food colorant), tocopherols (0.43%), carotenoids (2.65%), vitamins C (1.25%), ω-6, ω-3 fatty acids, essential elements (Fe, Zn, Cr, Se, and others) and antioxidant compounds includes: total phenolic (1.73%), flavonoids (0.87%) and glutathione (0.245 mM). FPs showed a high oxidative stability during storage (30 days) periods (as assessed by antiradical scavenging activity of DPPH and TBA test), compared with that in untreated food products (control). Data of sensory evaluation revealed that FPs containing S. platensis biomass or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/ aroma, flavor, texture, the global appreciation and overall acceptability). S. platensis FPs presented an accentuated green tonality, which increase with the quantity of added biomass. Thus, it could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market (AU)

El objetivo del presente trabajo es el estudio del efecto de la incorporación de biomasa y extractos de ficocianina de Spirulina platensis cultivados en un entorno definido a gran escala (300 litros, limitado en nitrógeno y alta salinidad) en galletas de mantequilla tradicionales para aumentar la salud mental general con productos funcionales, PF). Los PF fueron elaborados con una formulación a escala piloto añadiendo biomasa de algas (0,3, 0,6 y 0,9%) y S. platensis ficocianina (al 0,3%) a la harina de trigo y después se almacenaron durante un mes a temperatura ambiente, protegidos de la luz y del aire. La composición aproximativa y nutricional de la biomasa de S. platensis mostró una elevada cantidad (% peso seco, dw.) de ficocianina (13,51%, colorante alimentario natural), tocoferoles (0,43%), carotenoides (2,65%), vitamina C (1,25%), -6, -3 ácidos grasos, elementos esenciales (Fe, Zn, Cr, Se, y otros), así como de compuestos antioxidantes, a saber, fenólico (1,73%), flavonoides (0,87%) y glutationa (0,245 mM) total. Los PF mostraron una alta estabilidad oxidativa durante los periodos de almacenamiento (30 días) (según la evaluación mediante actividad antirradical de pruebas DPPH y TBA), en comparación con la de los productos alimentarios no tratados (control). Los datos de evaluación sensorial revelaron que los PF que contienen biomasa S. platensis o extractos de algas fueron significativamente aceptables como control para las características sensoriales principales (color, olor/ aroma, sabor, textura, apreciación global y aceptabilidad global). Los PF S. platensis presentaron una acentuada tonalidad verde, que aumenta con la cantidad de biomasa añadida. Así, se podría concluir que las galletas funcionales presentan buenos perfiles sensoriales y nutritivos y que se podrían desarrollar como un nuevo nicho del mercado de la alimentación (AU)