سیانوباکتر اسپیرولینا: یک افزودنی فراسودمند برای مواد غذایی
محورهای موضوعی : میکروبیولوژیفاطمه شایسته 1 , علی شریف زاده 2 , سارا آرتی 3
1 - دبیر آموزش و پرورش ، وزارت آموزش و پرورش ، بروجن، ایران.
2 - دانشگاه آزاد شهرکرد
3 - دانشگاه علوم پزشکی اصفهان
کلید واژه: اسپیرولینا, ارزش تغذیه‌ای, غذای فراسودمند,
چکیده مقاله :
برخی از سیانوباکترها به دلیل وجود تعادل در ترکیبات شیمیایی، از منابع زیستی مهم در تولید محصولات غذایی محسوب گردیده و می‌توانند به عنوان بهبود دهنده و بالابرنده‌های ارزش تغذیه‌ای غذاها در انسان و دام مورد استفاده قرار گیرند. اسپرولینا پلاتنسیس غنی‌ترین افزودنی به لحاظ پروتئین، برخی ویتامینها خصوصا ویتامین B12 و پیش‌ساز ویتامین A، مواد معدنی به خصوص آهن و کلسیم و دیگر ترکیبات فعال زیستی از جمله ترکیبات آنتی‌اکسیدانی، رنگدانه مهم طبیعی فایكوسیانین، اسیدهای چرب ضروری مانند گامالینولینیک اسید می‌باشد. این سیانوباکتر از سوی سازمان بهداشت جهانی به عنوان" غذای برتر" و همچنین به عنوان "بهترین راه‌حل برای فردا" معرفی گردیده‌است. فواید و برتری این سیانوباکتر نسبت به سایر منابع گیاهی غذایی و دیگر جلبکها به همراه نداشتن دیواره‌سلولی سلولزی باعث گردیده که جذب مواد مغذی آن راحت‌تر صورت گرفته و در بهبود ارزش فراورده‌های غذایی سالم نقش متمایزی ایجاد نماید. در این پژوهش به بررسی خواص دارویی و نقش و اهمیت این سیانوباکتر در ارتقاء ارزش تغذیه ای غذاها پرداخته شده است.
Some cyanobacteria are considered important biological resources in the production of food products due to the existence of balance in chemical compounds and can be used as improvers and enhancers of the nutritional value of foods in humans and animals. Spirulinaplatensis is the richest additive in terms of protein, some vitamins, especially vitamin B12 and the precursor of vitamin A, minerals, especially iron and calcium, and other biologically active compounds, including antioxidant compounds, the important natural pigment phycocyanin and essential fatty acids such as gammalinolinic acid. . This cyanobacterium has been introduced by the World Health Organization as "the best food" and also as "the best solution for tomorrow". The benefits and superiority of this cyanobacterium compared to other food plant sources and other algae, along with not having a cellulose cell wall, made it easier to absorb its nutrients and play a distinct role in improving the value of healthy food products. In this research, the medicinal properties and the role and importance of this nobacterium in enhancing the nutritional value of foods have been investigated.
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