F&M-M36 Mitigates Risk Factors of Metabolic Syndrome and Promotes Visceral Fat Browning through β3-Adrenergic Receptor/UCP1 Signaling.

Pre-metabolic syndrome (pre-MetS) may represent the best transition phase to start treatments aimed at reducing cardiometabolic risk factors of MetS. In this study, we investigated the effects of the marine microalga F&M-M36 () on cardiometabolic components of pre-MetS and its underlying mechanisms. Rats were fed a standard (5% fat) or a high-fat diet (20% fat) supplemented or not with 5% of or fenofibrate (100 mg/Kg) for 3 months.

Iron Speciation and Iron Binding Proteins in Arthrospira platensis Grown in Media Containing Different Iron Concentrations.

Cyanobacteria are characterized by high iron content. This study investigated the effects of varying iron concentrations (1, 5, and 10 mg L) in the culture media on the biochemical composition and the iron bioaccumulation and speciation in F&M-C256. Iron content measured in biomasses varied from 0.

Fermented Biomass of as a Potential Food Ingredient.

Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of as the sole substrate using as the starter culture. Fermented (FB) and non-fermented broth (NFB) were analysed by means of pH, lactic acid bacteria (LAB) count, lactic acid concentration, microbiological safety, and nutritional composition.

A Comparative In Vitro Evaluation of the Anti-Inflammatory Effects of a Extract and Fucoxanthin.

In this study, we compared the effects of a   F&M-M36 methanolic extract with those of fucoxanthin (FX) at equivalent concentration, on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The F&M-M36 methanolic extract contained 4.

Microbes: Food for the Future.

Current projections estimate that in 2050 about 10 billion people will inhabit the earth and food production will need to increase by more than 60%. Food security will therefore represent a matter of global concern not easily tackled with current agriculture practices and curbed by the increasing scarcity of natural resources and climate change. Disrupting technologies are urgently needed to improve the efficiency of the food production system and to reduce the negative externalities of agriculture (soil erosion, desertification, air pollution, water and soil contamination, biodiversity loss, etc.

Effects of Extract on Physiology and Berry Traits in .

Several advantages on physiology, productivity, and grape quality have been reported for grapevine treated with seaweed extracts, but little is known about the importance of cyanobacterial-based biostimulants in viticulture. The purpose of this pioneering work was to analyze the broad-spectrum effects of the F&M-C256 extract on L. cv.

Lactic Acid Fermentation of (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages.

The main objective of this study was to evaluate the suitability of F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, digestibility, and antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found.

Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of "crostini", a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w).

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers.

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains- F&M-C256, Allma, F&M-M33, and F&M-M40-were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% () and 6% ().

Effects of Ascophyllum nodosum extract on Vitis vinifera: Consequences on plant physiology, grape quality and secondary metabolism.

Seaweed-based extracts have been recently employed as sustainable tools to improve abiotic stress tolerance and increase grape quality. However, the effect of these extracts on secondary metabolism compounds, that are fundamental for grape and wine quality, is still scarce. In the present study, the effects of foliar treatments with an Ascophyllum nodosum extract on physiological and biochemical parameters of Vitis vinifera (cv.

Safety evaluations and lipid-lowering activity of an Arthrospira platensis enriched diet: A 1-month study in rats.

Arthrospira platensis (A. platensis) is worldwide consumed as dietary supplement, but its use in the form of whole biomass for food purposes may raise toxicity concerns. The aim of this study was to preliminarily evaluate the safety of an A.