RT Journal Article
T1 Impact of the biomass pretreatment and simulated gastrointestinal digestion on the digestibility and antioxidant activity of microalgae Chlorella vulgaris and Tetraselmis chuii
A1 Paterson, Samuel
A1 Majchrzak, Marta
A1 Alexandru, Denisa
A1 Di Bella, Serena
A1 Fernández Tomé, Samuel
A1 Arranz Gutiérrez, Elena María
A1 Fuente, Miguel Ángel de la
A1 Gómez-Cortés, Pilar
A1 Hernández-Ledesma, Blanca
AB Chlorella vulgaris and Tetraselmis chuii are two microalgae species already marketed because of their richness in high-value and health-beneficial compounds. Previous studies have demonstrated the biological properties of compounds isolated from both microalgae, although data are not yet available on the impact that pre-treatment and gastrointestinal digestion could exert on these properties. The aim of the present study was to analyze the impact of the biomass pre-treatment (freeze/thaw cycles plus ultrasounds) and simulated gastrointestinal digestion in the bioaccessibility and in vitro antioxidant activity (ABTS, ORAC, Q-FRAP, Q-DPPH) of the released digests. The cell wall from microalgae were susceptible to the pre-treatment and the action of saliva and gastric enzymes, releasing bioactive peptides and phenolic compounds that contributed to the potent antioxidant activity of digests through their radical scavenging and iron reduction capacities. Our findings suggest the potential of these microalgae against oxidative stress-associated diseases at both, intestinal and systemic level.
PB Elsevier
SN 0308-8146
YR 2024
FD 2024-05-16
LK https://hdl.handle.net/20.500.14352/112019
UL https://hdl.handle.net/20.500.14352/112019
LA eng
NO Samuel Paterson, Marta Majchrzak, Denisa Alexandru, Serena Di Bella, Samuel Fernández-Tomé, Elena Arranz, Miguel Angel de la Fuente, Pilar Gómez-Cortés, Blanca Hernández-Ledesma, Impact of the biomass pretreatment and simulated gastrointestinal digestion on the digestibility and antioxidant activity of microalgae Chlorella vulgaris and Tetraselmis chuii, Food Chemistry, Volume 453, 2024, 139686, https://doi.org/10.1016/j.foodchem.2024.139686.
NO Ministerio de Ciencia e Innovación (España)
DS Docta Complutense
RD 12 abr 2025