Akademik Veri Yönetim Sistemi
Food Bioscience, cilt.71, 2025 (SCI-Expanded)
This study investigates how the chemical composition and bioactive properties of commercial (C) and laboratory-grown (L) Arthrospira platensis are influenced by fermentation with different lactic acid bacteria. The protein content in the L samples (49–70 %) was significantly higher compared to the C samples (27.6–65.6 %). Chlorophyll a (53.34 μg/L DW), phycocyanin (55.37 mg/L DW), total carotenoids (19.47 μg/L DW), and antioxidant activity (DPPH and ABTS) reached their highest levels on the 2nd day of fermentation in samples grown in the laboratory and fermented with Lactiplantibacillus plantarum (L-LP) strain. Fermentation also increased the ACE inhibitory potential, with samples fermented with Lactiplantibacillus plantarum (LP) showing the most significant effects. Sixteen phenolic compounds were identified by LC-MS/MS, and novel compounds such as apigenin 6-C-pentosyl-8-C-(2″-O-hydroxy feruloyl)-pentoside, tricaffeoyl-glucosyl-glucoside, vanillic-4-sulfate, and quercetin-3-O-rutinoside were reported for the first time. In vitro bioaccessibility analysis revealed the superior release of antioxidants and phenolics in L samples during digestion, with the intestinal phase showing the highest values. These findings demonstrate that A. platensis is a promising substrate for enhancing bioactive properties through fermentation.