• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.755-760
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• 2008

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.31-37
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• 2011

This study was conducted to investigate the quality characteristics of bread prepared with spirulina powder (0, 0.4, 0.8, and 1.2%). The volume and specific volume of bread decreased with increasing spirulina powder content. The pH of the bread with 1.2% spirulina powder was the highest. Content of phycocyanin increased with addition of spirulina powder. For color values, increasing spirulina powder content resulted in decreased lightness, redness, and yellowness in the crust. Amylogram showed that spirulina addition increased initial gelatinization temperature, decreased breakdown, and lowered the setback and consistency, which prevented retrogradation. Moreover, the hardness of spirulina bread decreased as spirulina addition increased. Further, springiness, cohesiveness, gumminess, chewiness. and resilience of bread with 0.8% spirulina powder were the lowest. Sensory results showed that the scores of overall preference and buying intention in the bread with 0.8% spirulina were the highest among the control and other groups.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.968-976
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• 2007

This experiment was carried out to investigate the effects of spirulina powder on the growth properties of lactic acid bacteria in reconstituted skim milk. The spirulina powder supplemented to S. thermophilus and L acidophilus slightly stimulated lactic acid production. In addition, the growth and acid production of L. bulgaricus were enhanced by the addition of spirulina powder. When the spirulina powder was added to reconstituted skim milk at the level of 1%, the mixed cultures of S. thermophilus and L. bulgaricus showed higher numbers of viable cells and higher acid production than the other cultures. The effects of the addition amounts of spirulina powder (1%, 2% and 3%) to the reconstituted skim milk on the growth properties of the mixed cultures of S. thermophilus and L. bulgaricus were evaluated. The pH of the skim milk with added spirulina powder was lower than that of the control, but the amount of spirulina did not have a significant affect. The titratable acidity increased with the incubation time until 12 hr. The number of viable cells in the skim milk with added spirulina increased according to the amount of spirulina. Thus, the spirulina was effective for the increasing lactic acid bacteria in yoghurt.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.769-775
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• 2010

Quality characteristics and antioxidant activity of spirulina with added tofu were investigated in the presence of different coagulants ($CaSO_4$, $MgCl_2$, Glucono delta lactone (GDL), vinegar). The yield of the spirulina tofu was the highest when coagulated with GDL. The pH of spirulina tofu with $MgCl_2$ was the highest compared to those of other coagulants. The tumidity of spirulina tofu was the highest with $MgCl_2$. In the color analysis of spirulina tofu, the L (lightness) value was the highest with $CaSO_4$, whereas a (redness) value was the highest with $MgCl_2$. C-phycocyanin contents were the highest with the $CaSO_4$. Phycoerythrin of spirulina tofu for vinegar was 0.194 mg/mL, and GDL content was 0.214 mg/mL. Additionally, the antioxidant activity of spirulina tofu was the highest with $MgCl_2$ $IC_{50}$ values of the DPPH radical scavenging activity of spirulina tofu with $MgCl_2$ was 89.2 mg/g, GDL 93.5 mg/mL, $CaSO_4$ 116.7 mg/mL, and vinegar 118.0 mg/mL. The texture analyses (TPA) results showed that hardness was in the order of vinegar>$MgCl_2$>GDL>$CaSO_4$. For the overall acceptability of the preference test, the spirulina tofu that was made using $MgCl_2$ coagulant had the highest score. Based on these results, it is suggested that $MgCl_2$ is the proper coagulant for the preparation of spirulina with added tofu.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.3
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• pp.225-231
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• 2008

It is known that Spirulina extracts have strong antioxidant activities since it contains diverse antioxidants such as phycocyanian, ${\beta}$-carotene, vitamin E and other carotenoids. In order to enhance antioxidant activity of Spirulina, Spirulina extracts were fermented by Lactobacillus plantarum P23 and Bacillus subtilis TP6. The resulting fermented supernatants were analyzed for their antioxidant activities by DPPH (1,1-diphenyl-2-picrylhydiazyl) method. The results indicated that fermentation process significantly enhanced total antioxidant activities. Increased levels of UV-induced TNF-${\alpha}$ and IL-6 were reduced back to normal level even by treatment of all three of the Spirulina extracts. The result suggested that the fermentation process enhanced the anti-inflammatory activities at least ten times higher than the simple extract. Zymography is used to determine the expression of UV-induced MMP. Spirulina extracts fermented by Bacillus subtilis TP6 were found to suppressed the expression of MMPs. Also treatment with the fermented Spirulina extracts resulted in an increase of collagen synthesis in vitro. In conclusion, the fermented Spirulina extracts are expected to be used as anti-aging cosmeceuticals.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1081-1088
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• 2008

In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: $IC_{50}$ values of the DPPH radical scavenging activity for raw noodle was 726.00 mg/g, whereas that of raw noodles that contained 1.25 and 2.5% spirulina was 449.96 mg/g and 439.44 mg/g, respectively. Finally, a sensory preference test revealed that cooked noodles that contained 1.25% spirulina had the highest color, odor, taste and overall preference scores. Taken together, these findings suggest that up to 1.25% of the wheat flour could be substituted with spirulina to improve the quality of the noodles.

• Nutrition Research and Practice
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• v.2 no.4
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• pp.295-300
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• 2008

Spirulina is a microscopic and filamentous cyanobacterium that contains essential amino acids, essential fatty acids, vitamins, minerals and anti-oxidative components. The purpose of this study was to examine effects of spirulina intervention in Korean patients with type 2 diabetes. The subjects were 37 type 2 diabetic patients who visited a diabetic clinic in Seoul and randomly assigned into spirulina (8 g/day) or control group. During the intervention period of 12 weeks, subjects were asked to keep usual diet and prohibited to take any functional foods or dietary supplements. Spirulina supplementation for 12 weeks did not affect anthropometric parameters, however, lowered plasma triglycerides level significantly (p<0.05). Spirulina supplementation also resulted in a significant reduction in plasma malondialdehyde level (p<0.05) and an increase in plasma adiponectin level (p<0.1). The lipid lowering effect of spirulina supplementation was different according to serum lipid levels of the subjects before entering the intervention. The subjects with higher initial triglyceride level showed higher reduction in plasma triglyceride and blood pressure. The subjects with higher initial total cholesterol and LDL-cholesterol level showed higher reduction in plasma concentrations of total cholesterol, LDL-cholesterol, IL-6, and blood pressure. It seems that spirulina supplementation is more effective in subjects with dyslipidemia. This study provides the evidence for beneficial effects of spirulina supplementation on blood lipid profiles, inflammatory variables, and antioxidant capacity in Korean patients with type 2 diabetes. The results suggest that spirulina is a promising agent as a functional food for diabetes management.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.4
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• pp.446-452
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• 2008

This study was conducted to research the biosorption characteristics using algae, Spirulina platensis, for the removal of Pb and Cu ions in wastewater. Both of free algal cell and immobilized algae by Ca-alginate were used as bioadsorbent, and experiment was proceed in batch reactor for Pb and Cu ions removal, respectively. In the biosorption of Pb and Cu ions by free Spirulina platensis cell, the adsorption equilibrium reached within 20 minute. The higher adsorbed amount of Pb and Cu was shown as increasing of initial concentration of Pb and Cu, and pH of solution, respectively, and the optimum pH was 4.5$\sim$5.0. Under the conditions of initial concentration of Pb or Cu are 200 mg/L, the maximum amounts of Pb and Cu adsorbed to the unit weight of Spirulina platensis were 86.43 and 57.02 mg/g, respectively, and these values were 1.94 and 1.48 times higher than those of activated carbon under same conditions, respectively. The biosorption kinetics of Pb and Cu ions by free Spirulina platensis cell fitted very well to the Freundlich and Langmuir isotherm. The maximum amount of Pb or Cu adsorbed to the unit mass of adsorbent by the Langmuir isotherm($q_{max}$) represented as 95.24 and 62.50 mg/g, respectively. The FT-IR results of free Spirulina platensis biomass showed that biomass has different functional groups and these functional groups are able to react with metal ions in aqueous solution. In the biosorption of Pb and Cu ions by Ca-alginate immobilized algae Spirulina platensis, the adsorption equilibrium reached within 40 min. and observed a little diffusion limitation differed from the free algal cell adsorption.

• Food Science and Preservation
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• v.18 no.1
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• pp.111-118
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• 2011

The purpose of this study was to develop functional breads added with spirulina, improvement of Quality Characteristics and for long-term storage of spirulina bread. Three different levels of spirulina (0.4, 0.8, 1.2 %) were added to the total amount of ingredient. The weight of spirulina containing bread decreased with spirulina level. During storage, moisture content was higher in spirulina containing breads compared with control bread. During storage, contents of phycocyanin increased with increasing spirulina powder. There was Hunter color value($L^*$, $a^*$ and $b^*$ value) lightness of the crumb of bread with increasing spirulina powder was decreased during storage. Textural properties by TPA showed that hardness was increased during storage, but the hardness of spirulina bread decreased as spirulina addition amount increased. Also, springiness was decreased during storage. The antioxidant activities was decreased with increasing spirulina powder content. Sensory results showed that the scores of over-all preference buy in the bread with spirulina 0.8 % higher than the control and the other groups.

• Nutritional Sciences
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• v.7 no.1
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• pp.31-34
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• 2004

This paper reviews the effects of Spirulina platensis and its extracts and phycocyanin, a blue photosynthetic pigment protein in Spirulina on the mucosal immune functions in humans and animals as follows: TEX>$\bullet$ IgA antibody response and other classes in mucosal immunity of mice treated with Spirulina platensis and its extract. $\bullet$ Effect of Spirulina phycocyanin ingestion on the mucosal antibody responses in mice. - Distinct effects of phycocyanin on secretory IgA and allergic IgE antibody responses in mice following oral immunization with antigen-entrapped biodegradable microparticles. $\bullet$ Influence of dietary Spirulina platensis on IgA level in human saliva. $\bullet$ A study on enhancement of bone-marrow cell-proliferation and differentiation by Spirulina platensis in mice: in vivo and in vitro study