Spirulina Research Paper
Spirulina is a Cyanobacterium, or more commonly the blue-green microalgae, that is a member of Oscillatoriaceae and named Arthrospira platensis. Its origin is dated back to 3500 million years (Desmorix,Benelhaj) and grows particularly in alkaline, brackish and saline waters (Chamorro). Spirulina consists of cells in 3.5–10 μm wide, lined up side by side (Desmorix). The Spirulina cell-wall is composed of four layers (LI, LII, LIII and LIV). All layers are very weak, except LII which is made of peptidoglycan, and provides the rigidity of cell-wall. The LI layer contains b-glucan, which is not easily digestible by humans. A slight contribution (<1%) of layer LI and also protein and the lipopolysaccharide nature of the LII are favorable for easy …show more content…
Water-soluble phycocyanin, carotenoids, phenolic compounds, and antioxidant enzymes, like superoxide dismutase, catalase and peroxidase have valuable antioxidant properties (Sami esmail,Olivera 2009). Over the last few years, pharmacological properties are reported for SP, which exhibits antiviral, anti-bacterial, anti-platelet, anti-cardiotoxic, hypocholesterolemic, anti-nephrotoxic, and anti-hepatoxic effects. Moreover, the SP is introduced as a beneficial agent to prevent cataracts, acute allergic rhinitis, cerebral ischemia, vascular reactivity cadmium, arsenic toxicities and experimental Parkinson’s (Chamorro). Cyanobacteria contain various types of pigments like chlorophyll, carotenoids, xanthophylls and phycobiliproteins (Benelhaj, Fransin). Phycocyanin is the main pigment produced by cyanobacterium and acts as a photoreceptor for photosynthesis in Spirulina microalgae. It is consumed as a natural nutritious and coloring agent in foods and cosmetics. It is a potential therapeutic ingredient in the oxidative disease treatment and a fluorescent marker applied in research (Francine S. …show more content…
Due to the slow rate of deterioration at low temperature in frozen storage (−20 °C), this process maintaining of fresh-like characteristics with minimal loss of nutrients over extended time. Freezing is not enough to prevent enzymatic reactions and microbial growth in a complete manner; freezing process is usually accompanied with blanching. This treatment is reported to enhance vegetable wholeness (i.e. destruction of surface microflora) and quality attributes, due to enzymatic inactivation
Bed Bugs Research Paper
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Chickpeas Research Paper
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Betta Splendens Lab Report
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Nutria Research Paper
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Licorice Fern Research Paper
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Sphingolipids Lab Report
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Humbleweed Research Paper
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Red Beets Research Paper
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Milkweed Research Paper
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Ap Biology Lab Report
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Informative Speech On Celiac Disease
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Elodea Experiment
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Horseradish Research Paper
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Informative Speech On Memory
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