BIOLOGICAL EVALUATION OF MICROALGAE (SPIRULINA PLATENSIS) - A SUSTAINABLE LIVELIHOOD RESOURCE WITH UNEXPLOITED VALUE
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Keywords
Spirulina, phytochemical, biochemical, anti-cancerous, protein, anti-inflammatory and Molecular docking
Abstract
Cyanobacteria are the one evolved before 3.5 billion years ago and they are the first type of bacteria that evolved that could fix atmospheric carbon dioxide into organic carbon compounds using water with the simultaneous evolution of oxygen. Spirulina platensis is a fresh water filamentous blue-green algae or Cyanobacterium which has been used as a food supplement since many years. It has been used as a complementary dietary ingredient feed for poultry and increasingly as a protein and vitamin supplement to aqua feeds. Spirulina possesses several health-promoting properties including the prevention of hyperglycaemia, alcoholic liver disease, and cancer. Therefore, the main purpose of the present study was to investigation the effects of different processing condition on the most important qualitative features of Spirulina. The condensed extracts were used for preliminary screening of phytochemical; estimation of biochemical composition was tested for carbohydrate, protein, and lipids. The compounds Isoquercetin and p-Coumaric acid was tested for Anti-cancerous activity, Ferulic acid and Caffeic acid were tested for Anti-oxidant activity, and Catechin and Apigenin was tested for Anti-inflammatory activity, using molecular docking approach. .
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