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Fermentation MDPI, Fermentation 2019,5, 28


Abstract:Arthrospira platensis(spirulina), a filamentous fresh-water planktonic cyanobacterium,possesses diverse biological activities and a unique nutritional profile, due to its high contentof valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, byfermenting it with the lactic acid bacteriumLactobacillus plantarum.In vitrocomparison of thetotal phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity,ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and proteinfragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here.After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36%. After 24 h,the DPPH radical scavenging capacity increased 60%, while the free methionine content increased by94%, after 72 h. Past 36 h of fermentation, the total antioxidant capacity (TAC) diminished, possiblydue to deterioration of the heat-sensitive antioxidants. However, protein fragmentation and freemethionine content increased, linearly, with the fermentation time. Cyanobacterial peptides andother bioactive compounds trapped within the spirulina cell wall are released during fermentationand have a significant potential as a functional ingredient in nutraceuticals and pharmaceuticals, inaddition to their nutritive value