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

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

BIOLOGICAL TRACE ELEMENT RESEARCH, vol.202, no.6, pp.2878-2890, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 202 Issue: 6
  • Publication Date: 2024
  • Doi Number: 10.1007/s12011-023-03844-4
  • Journal Name: BIOLOGICAL TRACE ELEMENT RESEARCH
  • Journal Indexes: 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
  • Page Numbers: pp.2878-2890
  • Keywords: Kefir, Spirulina platensis, FAA profile, ACE inhibitory activity, Antioxidant capacity, Elemental content
  • Open Archive Collection: AVESIS Open Access Collection
  • Ataturk University Affiliated: Yes

Abstract

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.