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187246

Nutritional and Biological evaluation of using Spirulina algae as anew source of protein

Article

Last updated: 03 Jan 2025

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Subjects

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Tags

Nutritional quality of novel foods

Abstract

Spirulina platensis (SP) alga has been a common dietary substance around the world from ancient times. This study was aimed to using Spirulina as a novel protein source, especially in growth phase. Thirty six male albino rats aged six weeks were divided into six groups according to the protein source as following: The casein groups (C1, C2, and C3) contain (100, 200, and 300 g casein /kg diet) as (10%, 20% &30% casein), respectively. On the corresponding side, the spirulina clusters (SP1, SP2, and SP3) contained (157, 315 and 472 gm algal protein/kg food) respectively. It lasted 28 days. SP has high total antioxidant activity (39.2 %). SP groups recorded significant increases in feed intake, body weight gain, feed efficiency ratio and protein efficiency ratio compared with casein groups. While casein recorded significant increases in apparent digestibility, Co-efficient compared to groups of SP algae. Eating Spirulina has significantly preserved liver and kidney function. As for complete blood picture, the groups of SP3 recorded highest percentage in Hb and RBCs compared with C3 group, other than WBCs, which was lower in SP3.  Significant increase in the antioxidant enzymes in liver tissues were observed in SP groups, while Malondialdehyde recorded a significant reduction in the same groups. SP treatment increased GH levels in all groups. On the other side, the results of alpha tumor necrosis factors recorded a significant decrease in groups of SP compared with the groups of casein. In conclusion, Spirulina can be used as a new protein replacement

DOI

10.21608/bnni.2021.187246

Keywords

Spirulina algae, protein substitutes, hematological parameters, Antioxidant enzymes

Authors

First Name

Salha

Last Name

Algohary

MiddleName

Salem

Affiliation

Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Egypt.

Email

-

City

Tanta

Orcid

-

First Name

Zainab

Last Name

Salem

MiddleName

Abdul-Wahhab

Affiliation

Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Egypt

Email

-

City

Tanta

Orcid

-

First Name

Amira

Last Name

Elmoslemany

MiddleName

morsey

Affiliation

Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Egypt.

Email

amiraelmoslemany@azhar.edu.eg

City

Tanta

Orcid

-

Volume

56

Article Issue

2

Related Issue

25093

Issue Date

2020-12-01

Receive Date

2020-11-03

Publish Date

2021-03-01

Page Start

39

Page End

68

Print ISSN

1110-0974

Online ISSN

2537-0987

Article File

BNNI_Volume 56_Issue 2_Pages 39-68.pdf

PDF . 1.2MB

Link

https://bnni.journals.ekb.eg/article_187246.html

Detail API

https://bnni.journals.ekb.eg/service?article_code=187246

Order

2

Type

Original Article

Type Code

442

Publication Type

Journal

Publication Title

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt

Publication Link

https://bnni.journals.ekb.eg/

MainTitle

Nutritional and Biological evaluation of using Spirulina algae as anew source of protein

Details

Type

Article

Created At

22 Jan 2023