Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity
This research studied Arthrospira (Spirulina) maxima for their approximate chemical composition, fatty acid composition, amino acid composition, protein nutritional quality, lipid nutritional quality, and anti-amylase capacity. The study on Arthrospira indicates a significantly high protein content...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000514 |
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| author | Zahra Tavakoli Gholamreza Kavoosi Roghayeh Siahbalaei Javad Karimi |
| author_facet | Zahra Tavakoli Gholamreza Kavoosi Roghayeh Siahbalaei Javad Karimi |
| author_sort | Zahra Tavakoli |
| collection | DOAJ |
| description | This research studied Arthrospira (Spirulina) maxima for their approximate chemical composition, fatty acid composition, amino acid composition, protein nutritional quality, lipid nutritional quality, and anti-amylase capacity. The study on Arthrospira indicates a significantly high protein content of 45.50 %, along with 21 % carbohydrates, 17 % lipids, and 9.33 % ash content. The amino acid profile shows high levels of alanine (17.38 g), glycine (11.75 g), and glutamic acid (9.69 g) per 100 g protein. The protein quality is noteworthy, with significant amounts of protein efficiency ratio, and essential, non-essential, hydrophobic, ketogenic, branched-chain, flavor, and sulfur amino acids. Additionally, the study highlights a diverse fatty acid profile, including linolenic and palmitic acids, with a high percentage of unsaturated fatty acids (75.76 %) and polyunsaturated fatty acids (71.63 %). Given the lipid nutritional quality indices, Arthrospira had promising unsaturation, peroxidability health-promoting, omega-6/omega-3, hypocholesterolemic, nutritive value, atherogenicity, and thrombogenicity indices. Ultraviolet absorption, fluorescence quenching analysis, and Colorimetric assay revealed that protein and lipid hydrolysate interact with amylase and inhibit amylase activity. Therefore, Arthrospira can be considered a functional food with high nutritional quality and is imperative as an amylase inhibitor for diabetes management. |
| format | Article |
| id | doaj-art-b9268c5006fd4a3a801c58f22bbb9c99 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b9268c5006fd4a3a801c58f22bbb9c992025-02-04T04:10:41ZengElsevierApplied Food Research2772-50222025-06-0151100741Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacityZahra Tavakoli0Gholamreza Kavoosi1Roghayeh Siahbalaei2Javad Karimi3Department of Biotechnology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Biotechnology, School of Agriculture, Shiraz University, Shiraz, Iran; Corresponding author: Department of Biotechnology, School of Agriculture, Shiraz University, Shiraz, Iran.Department of Biotechnology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Biology, College of Science, Shiraz University, Shiraz, IranThis research studied Arthrospira (Spirulina) maxima for their approximate chemical composition, fatty acid composition, amino acid composition, protein nutritional quality, lipid nutritional quality, and anti-amylase capacity. The study on Arthrospira indicates a significantly high protein content of 45.50 %, along with 21 % carbohydrates, 17 % lipids, and 9.33 % ash content. The amino acid profile shows high levels of alanine (17.38 g), glycine (11.75 g), and glutamic acid (9.69 g) per 100 g protein. The protein quality is noteworthy, with significant amounts of protein efficiency ratio, and essential, non-essential, hydrophobic, ketogenic, branched-chain, flavor, and sulfur amino acids. Additionally, the study highlights a diverse fatty acid profile, including linolenic and palmitic acids, with a high percentage of unsaturated fatty acids (75.76 %) and polyunsaturated fatty acids (71.63 %). Given the lipid nutritional quality indices, Arthrospira had promising unsaturation, peroxidability health-promoting, omega-6/omega-3, hypocholesterolemic, nutritive value, atherogenicity, and thrombogenicity indices. Ultraviolet absorption, fluorescence quenching analysis, and Colorimetric assay revealed that protein and lipid hydrolysate interact with amylase and inhibit amylase activity. Therefore, Arthrospira can be considered a functional food with high nutritional quality and is imperative as an amylase inhibitor for diabetes management.http://www.sciencedirect.com/science/article/pii/S2772502225000514Arthrospira maximaFatty acidsAmino acidNutritional qualityAmylase |
| spellingShingle | Zahra Tavakoli Gholamreza Kavoosi Roghayeh Siahbalaei Javad Karimi Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity Applied Food Research Arthrospira maxima Fatty acids Amino acid Nutritional quality Amylase |
| title | Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity |
| title_full | Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity |
| title_fullStr | Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity |
| title_full_unstemmed | Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity |
| title_short | Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity |
| title_sort | spirulina maxima as a valuable ingredient determination of broad fatty acid and amino acid profiles and nutritional quality and anti amylase capacity |
| topic | Arthrospira maxima Fatty acids Amino acid Nutritional quality Amylase |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000514 |
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