ArticleBiotechnology letters2026
Potential health aspect of fermented Spirulina product with Lacticaseibacillus rhamnosus.
Article in Biotechnology letters, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Bio-based fermented products have recently become increasingly important for both human health and sustainability due to the growing interest in healthy sustainable diets. In this study, spirulina was used as a substrate for the cultivation of Lacticaseibacillus rhamnosus 23.2 in a 3 L bioreactor and emphasized the evaluation of the potential health effects of the obtained bioactive products. The antioxidant potential of bioactive products has been extensively studied using assays like DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radicals, demonstrating its capacity to scavenge free radicals and mitigate oxidative stress. MTT and cell migration (scratch) assays reduced viability of Caco-2 cells and hindered cell migration cancer cells FS compared to unfermented spirulina (unFS) revealed that FS significantly reduced cell viability and migration in a dose-dependent manner, with the strongest effects observed at 5X dilution. In contrast, unFS showed weaker bioactivity. These findings highlight fermentation as a promising biotechnological approach to enhance the functional properties of natural compounds for cancer prevention and treatment. To summarize, the current study revealed that the potential of spirulina biomass to be a suitable media substrate for L. rhamnosus 23.2 strain. These findings will provide awareness toward milestone the health and food sector industrialization of FS products.
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