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Article

The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages

by
Caterina Nicolotti
1,
Javier Sanz Moxo
2,
Benedetta Bottari
1,
Martina Cirlini
1,
Valentina Bernini
1,
Monica Gatti
1,
Ralph Urbatzka
2 and
Francesco Martelli
1,*
1
Department of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy
2
Interdisciplinary Center of Marine and Environmental Research (CIIMAR/CIMAR), University of Porto, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
*
Author to whom correspondence should be addressed.
Beverages 2024, 10(4), 111; https://doi.org/10.3390/beverages10040111
Submission received: 9 October 2024 / Revised: 31 October 2024 / Accepted: 18 November 2024 / Published: 20 November 2024
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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Abstract

The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensis and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and antioxidant properties. An in situ test was also conducted to assess antimicrobial activity in commercial soft drinks against Escherichia coli. Arthrospira platensis was fermented with five different QPS LAB strains: Limosilactobacillus fermentum UPCCO 1986, Companilactobacillus farciminis UPCCO 4841, Levilactobacillus brevis UPCCO 4873, Lentilactobacillus diolivorans UPCCO 5571, and Latilactobacillus curvatus UPCCO 6133, obtaining good results in aerobic and anaerobic conditions. The results have shown that the most versatile strain in fermenting biomass is L. brevis UPCCO 4873. Important in vitro antimicrobial activity was seen against Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. The extracts that exerted the highest antimicrobial activity (4841AE/AN, 5571AE, and 6133AN) were assessed for the in situ antimicrobial activity against E. coli ATCC 11229. Overall, the antimicrobial activity of the extracts was concentration-dependent, with higher concentrations exhibiting bactericidal effects and lower concentrations displaying bacteriostatic effects. Extracts from fermented A. platensis have also significantly reduced the neutral lipid reservoirs, which were not observed without fermentations. The strongest lipid-reducing effect was obtained with A. platensis fermented with Levilactobacillus brevis UPCCO 4873. This work opens the possibility of developing bioactive extracts or natural preservatives from fermented microalgae to be used in novel functional beverages.
Keywords: natural antimicrobial; Arthrospira platensis; lactic acid fermentation; foodborne pathogenic bacteria; microbiological challenge test; lipid-reducing activity natural antimicrobial; Arthrospira platensis; lactic acid fermentation; foodborne pathogenic bacteria; microbiological challenge test; lipid-reducing activity
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MDPI and ACS Style

Nicolotti, C.; Sanz Moxo, J.; Bottari, B.; Cirlini, M.; Bernini, V.; Gatti, M.; Urbatzka, R.; Martelli, F. The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages. Beverages 2024, 10, 111. https://doi.org/10.3390/beverages10040111

AMA Style

Nicolotti C, Sanz Moxo J, Bottari B, Cirlini M, Bernini V, Gatti M, Urbatzka R, Martelli F. The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages. Beverages. 2024; 10(4):111. https://doi.org/10.3390/beverages10040111

Chicago/Turabian Style

Nicolotti, Caterina, Javier Sanz Moxo, Benedetta Bottari, Martina Cirlini, Valentina Bernini, Monica Gatti, Ralph Urbatzka, and Francesco Martelli. 2024. "The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages" Beverages 10, no. 4: 111. https://doi.org/10.3390/beverages10040111

APA Style

Nicolotti, C., Sanz Moxo, J., Bottari, B., Cirlini, M., Bernini, V., Gatti, M., Urbatzka, R., & Martelli, F. (2024). The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages. Beverages, 10(4), 111. https://doi.org/10.3390/beverages10040111

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