LAPSE:2023.1810
Published Article
LAPSE:2023.1810
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice
February 21, 2023
Abstract
This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction to understand the impact on weight and oral glucose tolerance of C-PC extract in Swiss mice fed with a high-fat diet (HFD). The proximate composition and antioxidant activity were analyzed in Spirulina by-products: SB, C-PC, and Remaining biomass (RB). The protein content on a dry basis was 52.05% in SB and 61.16% in RB and 118.97 μg/g in C-PC. The antioxidant activity was equal for SB and C-PC but higher than RB. However, RB can be considered a promising ingredient, promoting the sustainable use of the whole SB. Swiss mice were distributed in five groups: control diet (CD), HFD, HFD plus Spirulina biomass (HFDS), HFD plus C-PC (HFDC), and HFD plus remaining biomass (HFDR). HFDS increased the delta weight of the animals and showed glucose intolerance compared to the CD and HFDC groups. The results demonstrated that the supplementation of 500 mg/kg of body weight of SB in the HFDS group did not show antiobesogenic potential with an HFD, but it is essential to conduct further studies to bring other interesting responses regarding C-PC biological in vivo effects.
This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction to understand the impact on weight and oral glucose tolerance of C-PC extract in Swiss mice fed with a high-fat diet (HFD). The proximate composition and antioxidant activity were analyzed in Spirulina by-products: SB, C-PC, and Remaining biomass (RB). The protein content on a dry basis was 52.05% in SB and 61.16% in RB and 118.97 μg/g in C-PC. The antioxidant activity was equal for SB and C-PC but higher than RB. However, RB can be considered a promising ingredient, promoting the sustainable use of the whole SB. Swiss mice were distributed in five groups: control diet (CD), HFD, HFD plus Spirulina biomass (HFDS), HFD plus C-PC (HFDC), and HFD plus remaining biomass (HFDR). HFDS increased the delta weight of the animals and showed glucose intolerance compared to the CD and HFDC groups. The results demonstrated that the supplementation of 500 mg/kg of body weight of SB in the HFDS group did not show antiobesogenic potential with an HFD, but it is essential to conduct further studies to bring other interesting responses regarding C-PC biological in vivo effects.
Record ID
Keywords
antioxidant activity, green chemistry, oral glucose tolerance test—OGTT
Suggested Citation
Fratelli C, Bürck M, Silva-Neto AF, Oyama LM, De Rosso VV, Braga ARC. Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice. (2023). LAPSE:2023.1810
Author Affiliations
Fratelli C: Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020, Brazil; Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São [ORCID]
Bürck M: Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020, Brazil; Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São [ORCID]
Silva-Neto AF: Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São Paulo 04023-062, Brazil
Oyama LM: Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São Paulo 04023-062, Brazil
De Rosso VV: Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São Paulo 04023-062, Brazil; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP [ORCID]
Braga ARC: Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020, Brazil; Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São [ORCID]
Bürck M: Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020, Brazil; Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São [ORCID]
Silva-Neto AF: Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São Paulo 04023-062, Brazil
Oyama LM: Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São Paulo 04023-062, Brazil
De Rosso VV: Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São Paulo 04023-062, Brazil; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP [ORCID]
Braga ARC: Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020, Brazil; Department of Physiology, Universidade Federal de São Paulo (UNIFESP), Botucatu Street, 740, Vila Clementino, São [ORCID]
Journal Name
Processes
Volume
10
Issue
9
First Page
1793
Year
2022
Publication Date
2022-09-06
ISSN
2227-9717
Version Comments
Original Submission
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PII: pr10091793, Publication Type: Journal Article
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LAPSE:2023.1810
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https://doi.org/10.3390/pr10091793
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Feb 21, 2023
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