Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy.
Department of Clinic Pharmacology, University Hospital San Giovanni di Dio e Ruggi d'Aragona, Via San Leonardo, 84125 Salerno, Italy.
Nutrients. 2021 Nov 1;13(11):3919. doi: 10.3390/nu13113919.
(Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.
（螺旋藻）具有多种有益作用，其中许多作用归因于这种微藻在胃肠道消化过程中产生的生物活性肽。已经生产了许多基于螺旋藻的营养保健品，并且市场上有许多富含螺旋藻的功能性食品。这些都经过了旨在验证实际存在的藻类数量的检查，但很少有研究涉及这些产品中生物活性化合物的生物利用度。然而，这些调查对于阐明食物基质对蛋白质消化和生物活性肽产生的可能关键影响可能非常重要。在这里，为了评估富含螺旋藻的食品作为潜在生物活性肽的来源的适宜性，使用模拟消化方案结合质谱定量分析来分析功能化面食和冰糕。在富含螺旋藻的面食中，肽的产生与螺旋藻粉非常相似。另一方面，食品基质中存在的水果类型影响了冰糕中螺旋藻的消化。特别是，猕猴桃中的高浓度蛋白酶抑制剂大大减少了猕猴桃冰糕中螺旋藻肽的产生。
