Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with <i>Spirulina platensis</i>, an Eco-friendly and Alternative Protein Source

Terzioğlu M. E., Edebali E., Bakırcı İ.

BIOLOGICAL TRACE ELEMENT RESEARCH, cilt.202, sa.6, ss.2878-2890, 2024 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 202 Sayı: 6
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1007/s12011-023-03844-4
  • Dergi Adı: BIOLOGICAL TRACE ELEMENT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.2878-2890
  • Anahtar Kelimeler: ACE inhibitory activity, Antioxidant capacity, Elemental content, FAA profile, Kefir, Spirulina platensis
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effect of the use of S. platensis, which is presented as an eco-friendly and alternative protein source, in the production of kefir, a probiotic dairy product, on various physicochemical properties as well as FAA, ACE inhibitory activity, proteolysis, TPC, DPPH, ABTS(+), and mineral values was investigated. It was observed that the addition of S. platensis at different ratios to the kefir samples had a statistically very significant (p < 0.01) effect on all physicochemical analyses; L. mesenteroides count; all amino acids except isoleucine, aspartic acid, and glutamic acid; ACE inhibitory activity, TN, TCAN, TCAN/TN, mM Gly, TPC, DPPH, ABTS(+), Na, Mg, K, and Fe. In plain kefir samples, mineral contents were determined by order of K > P > Na > Ca > Mg > Zn >> Fe > Cr > Cr > Mn. Furthermore, a general increase was observed in FAA, ACE inhibitory activity, TPC, DPPH, ABTS+, and mineral values, as well as in the counts of Lactococcus spp. and L. mesenteroides in the samples, depending on the proportion of S. platensis added, compared to plain kefir samples. In this context, it was concluded that the addition of S. platensis to kefir at different rates could meet various components required by the body on a daily basis and result in a nutraceutical product.