ROLE OF SPIRULINA PLATENSIS IN THE DETOXIFICATION OF FREE RADICALS AND GLUCOTOXICITY
- 1. University Department of Life Sciences, University of Mumbai, Vidyanagari, Santacruz (E), Mumbai-400098, INDIA
- 2. University Department of Life Sciences, University of Mumbai, Vidyanagari, Santacruz (E), Mumbai-400098, INDIA
Abstract: Spirulina platensis is free-flowing blue-green microalga. The organism as a whole as well as its extracts has been known to be highly nutritious and possess health-benefiting properties from combating against malnutrition to diabetes. The present research aims to explore such therapeutic properties of S. platensis extract using in vitro methods. Initially the biochemical and phytochemical properties of the aqueous extract of the organism were studied. DPPH assay was used to evaluate the free radical scavenging activity of the extract which exhibited the antioxidant potential of the organism. S platensis extract could also inhibit the activity of α-amylase enzyme by 37.09%, thus, indicating its ability to control postprandial glucose levels. Diabetes leads to hyperglycemia which promotes the formation of Advanced Glycation End products (AGEs). Effectiveness of the S. platensis extract in prevention of glycation was determined using BSA as the protein and glucose as sugar. Reduction in protein aggregation was detected spectrophotometrically and by Congo Red assay. S. platensis extract caused reduction in formation of fructosamine by 9.84%, carbonyl content by 55.77% as determined by NBT assay and DNPH method respectively. The extract could effectively reduce browning of sugars by 22.67% which occurs due to Maillard reaction in the initial stages of glycation. Agarose gel electrophoresis method revealed the efficacy of S. platensis extract to prevent the stands breaks in plasmid pBR322 which occur as a result of glycoxidative DNA damage. Thus, this research proves that the consumption of S. platensis can provide health benefits such as antioxidant, antidiabetic, antiglycating and anti-tyrosinase effect along with nutrition.