Determination of antifungal activities of Spirulina platensis extracts

Yıl 2022, Sayı: 28, 65 - 73, 29.07.2022

Oya Irmak Şahin Begüm Kurbe

Öz

Objective: Algae and algal biotechnology have attracted increasing attention in industry and scientific research. Intracellular and extracellular metabolites of macroalgae and microalgae, proteins, carbohydrates, fatty acids, vitamins, minerals, pigments, etc., are used for many purposes as food supplements, food additives, and pharmaceuticals. It has been reported that especially fatty acids, pigments, and phenolic compounds have antimicrobial, antioxidant, antifungal, and antiviral properties and can be used to reduce and prevent foodborne diseases. In this study, the antifungal effect of the extracts of Spirulina platensis microalgae, which grown under suitable culture conditions, with different solvents (water, methanol, hexane) against Aspergillus flavus and Penicillium verrucosum molds, which cause food spoilage and economic losses, was investigated using disc diffusion method.

Materials and methods: Solvent:biomass ratios and extract concentrations with solvent-type were used as variable factors to determine antimicrobial activity. The process variables (3 factors with 4 levels) were applied within the response surface methodology (RSM) with central composite design (CCD). Experiments were carried out due to the determined variable parameters as 4-16 (-α, +α) for solvent:biomass ratio and 6-54 mg/mL (-α, +α) for extract concentration.

Discussion and conclusion: According to the results obtained, the extracts obtained with water did not show any activity, while the methanol extracts showed the highest antifungal activity. In methanol extracts, where the solvent/biomass ratio, which was determined as the most effective parameter for both mold species, was “4”, the inhibition zone was determined as “9 mm” for both Aspergillus flavus and Penicillium verrucosum.

Anahtar Kelimeler

Spirulina platensis, antifungal activity, Aspergillus flavus, Penicillium verrucosum

Spirulina platensis ekstraktlarının antifungal aktivitelerinin incelenmesi

Öz

Amaç: Algler ve algal biyoteknoloji her geçen gün endüstrinin ve bilimsel araştırmaların daha fazla dikkatini çekmektedir. Makro ve mikroalglerin, protein, karbonhidrat, yağ asitleri, vitamin, mineral, pigmentler gibi hücre içi ve dışı metabolitleri; besin desteği, gıda katkı maddesi ve farmasötik olarak pek çok amaçla kullanılmaktadırlar. Özellikle yağ asitleri, pigmentler ve fenolik bileşiklerinin antibakteriyel, antioksidan, antifungal ve antiviral özelliklere sahip olduğu ve gıda kaynaklı hastalıkların azaltılması ve önlenmesinde kullanılabileceği bildirilmektedir. Gerçekleştirilen bu çalışmada, uygun kültür koşullarında üretilen Spirulina platensis mikroalginin, farklı solventler (su, metanol, hekzan) ile elde edilen ekstraktlarının gıdalarda bozulma ve ekonomik kayıplara sebep olan Aspergillus flavus ve Penicillium verrucosum küflerine karşı antifungal etkisi disk difüzyon yöntemi kullanılarak incelenmiştir.

Materyal ve yöntem: Ekstraktların eldesinde kullanılacak solvent:biyokütle oranları ile solvent türü ve antifungal aktiviteyi tespit için kullanılacak ekstrakt konsantrasyonları etkili değişken faktörler olarak belirlenmiştir. Proses değişkenlerinin etkisini optimize etmek için yüzey yanıt metoduna (YYY) (Responce Surface Methodology, RSM) bağlı merkezi tümleşik tasarım (Central Composite Design, CCD) kullanılmıştır. Buna göre elde edilen değişken parametreleri solvent:biyokütle için 4-16 (-α, +α) ve ekstrakt konsantrasyonu için 6-54 mg/mL (-α, +α) olarak tespit edilmiş ve denemeler gerçekleştirilmiştir.

Bulgular ve sonuç: Yapılan denemelerde, su ile elde edilen ekstraktlar herhangi bir aktivite gösteremezken, metanol ekstraktları en yüksek antifungal aktiviteyi göstermiştir. Her iki küf türü için de en etkili parametre olarak belirlenen solvent:biyokütle oranının “4” olduğu metanol ekstraktlarında, inhibisyon zonu her iki küf türü için de “9 mm” olarak tespit edilmiştir.

Anahtar Kelimeler

Spirulina platensis, antifungal aktivite, Aspergillus flavus, Penicillium verrucosum

Kaynakça

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