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Article

Functional Properties of Chlorella vulgaris, Colostrum, and Bifidobacteria, and Their Potential for Application in Functional Foods

1
Department of Microbiology and Technology, Dairy Research Institute Ltd., 160 00 Prague, Czech Republic
2
4th Department of Medicine, Department of Gastroenterology and Hepatology, First Faculty of Medicine, Charles University in Prague, U Nemocnice 2, 128 00 Prague, Czech Republic
3
Department of Biotechnology, University of Chemistry and Technology, 160 00 Prague, Czech Republic
4
Centre for Experimental Medicine, Institute for Clinical and Experimental Medicine, 140 21 Prague, Czech Republic
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Department of Analytical Chemistry, University of Chemistry and Technology, 160 00 Prague, Czech Republic
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Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 160 00 Prague, Czech Republic
7
Department of Microbiology, Faculty of Agrobiology, Food and Natural Resources, Nutrition and Dietetics, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic
*
Author to whom correspondence should be addressed.
Academic Editors: Wojciech Kolanowski and Alessandra Durazzo
Appl. Sci. 2021, 11(11), 5264; https://doi.org/10.3390/app11115264
Received: 7 April 2021 / Revised: 30 May 2021 / Accepted: 2 June 2021 / Published: 6 June 2021
(This article belongs to the Special Issue Functional Foods in Disease Prevention and Health Promotion)
The market for new functional foods and food supplements is rapidly evolving, with a current emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of nutrients and bioactive compounds with positive effects on human and animal health. To determine the potential for developing new functional foods combining these components, we evaluated their synergistic effects. We assessed the growth of selected bifidobacteria in a medium supplemented with Chlorella vulgaris and its immunomodulatory and cytotoxic effects on the human peripheral mononuclear cells and colon cancer cell lines Caco-2 and HT29. The hypocholesterolemic effects of Chlorella powder and bovine colostrum fermented by Bifidobacterium animalis subsp. lactis BB12® on lipid metabolism in rats fed a high-fat diet were also determined. Chlorella addition promoted Bifidobacteria growth, with significantly increased inflammatory cytokine (TNF-α and IL-6) levels following 1.0% (w/v) Chlorella stimulation. Rats fed diets containing fermented colostrum with 0.5% (w/v) added Chlorella powder exhibited significantly decreased triglyceride, very low-density lipoprotein, and alanine and aspartate aminotransferase levels, compared to those of the control group. These results support that C. vulgaris is not cytotoxic in intestinal cell models and affords prebiotic and immunomodulatory effects, as well as synergistic triglyceride-lowering effects with bovine colostrum and B. animalis subsp. lactis BB-12. View Full-Text
Keywords: microalgae; Chlorella vulgaris; Bifidobacterium; colostrum; functional food; probiotics microalgae; Chlorella vulgaris; Bifidobacterium; colostrum; functional food; probiotics
MDPI and ACS Style

Hyrslova, I.; Krausova, G.; Smolova, J.; Stankova, B.; Branyik, T.; Malinska, H.; Huttl, M.; Kana, A.; Curda, L.; Doskocil, I. Functional Properties of Chlorella vulgaris, Colostrum, and Bifidobacteria, and Their Potential for Application in Functional Foods. Appl. Sci. 2021, 11, 5264. https://doi.org/10.3390/app11115264

AMA Style

Hyrslova I, Krausova G, Smolova J, Stankova B, Branyik T, Malinska H, Huttl M, Kana A, Curda L, Doskocil I. Functional Properties of Chlorella vulgaris, Colostrum, and Bifidobacteria, and Their Potential for Application in Functional Foods. Applied Sciences. 2021; 11(11):5264. https://doi.org/10.3390/app11115264

Chicago/Turabian Style

Hyrslova, Ivana, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ladislav Curda, and Ivo Doskocil. 2021. "Functional Properties of Chlorella vulgaris, Colostrum, and Bifidobacteria, and Their Potential for Application in Functional Foods" Applied Sciences 11, no. 11: 5264. https://doi.org/10.3390/app11115264

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