Détail de la notice
Titre du Document
PRODUCTION OF PHENOLIC COMPOUNDS BY Spirulina maxima MICROALGAE AND THEIR PROTECTIVE EFFECTS IN VITRO TOWARD HEPATOTOXICITY MODEL
Auteur(s)
ABD EL-BAKY Hanaa H. ; EL BAZ Farouk K. ; EL-BAROTY Gamal S.
Résumé
The purpose of this study was to illustrate the enhancing process of phenolics' synthesis in Spirulina maxima grown in Zarrouk's medium supplemented with different concentrations of NaNO3 and/or combined with phenylalanine (L-PA). Also, the protective efficacy of Spirulina polyphenolic (SPP) extracts against CCI4-induced microsomal lipid peroxidation and scavenging of hydroxyl radical formation were performed. The results revealed that the levels of NaNO3 and L-PA in growth medium have positive effects on the production of biomass (34-64 mgday-1), total phenolics (4.51-16.96 mgg-1 d.w) and flavonoids (1.32-5.12 mgg-1 d.w). The highest levels of these compounds were obtained in Zarrouk's medium containing 3.77 gL-1 NaNO3 and 100 mgL-1 L-PA. The HPLC-DAD profile of all phenolic extracts of Spirulina showed the presence of a large number of phenolic acids and flavonoids, in variable levels. Gallic, chlorogenic, cinnamic, pinostrobin and p-OH-benzoic acids were found as the most abundant constituents among different extracts. Polyphenolic compounds of Spirulina exhibited antioxidant effects on CCI4-induced lipid peroxidation (inhibition %) in liver homogenate and on DPPH radical scavenging activity (with IC50 values ranging between 23.22 - 35.62 μgml-1), in dose-dependent manner. Their protective potential was comparable to that of standard phenolic antioxidants (BHT, BHA and α-tocopherol, with IC50 v
Editeur
Parlar Scientific Publications
Identifiant
ISSN : 1431-7737
Source
Advances in food sciences A. 2009, vol. 31, n° 1, pp. 8-16 [9 pages]
Langue
Anglais
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