Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis
Corresponding authors. Correspondence to Nancy Maribel Cativa, nancymaribel.cativa@usc.es o Daniela Lorena Lamas, dlamas@inidep.edu.ar.
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| Outros autores: | , , , , |
| Formato: | article |
| Idioma: | inglés |
| Publicado: |
2025
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| Acceso en liña: | https://doi.org/10.1007/s10811-025-03597-8 http://hdl.handle.net/20.500.14066/4627 |
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| _version_ | 1870612070741835776 |
|---|---|
| author | Prieto Garcete, María Rebeca Dejesús |
| author2 | Alcolea Ersinger, Victoria Florencia Vittone, Marina del Carmen Dell’ Erba, Ignacio Esteban Cativa, Nancy Maribel Lamas, Daniela Lorena |
| author2_role | author author author author author |
| author_browse | Alcolea Ersinger, Victoria Florencia Cativa, Nancy Maribel Dell’ Erba, Ignacio Esteban Lamas, Daniela Lorena Prieto Garcete, María Rebeca Dejesús Vittone, Marina del Carmen |
| author_facet | Prieto Garcete, María Rebeca Dejesús Alcolea Ersinger, Victoria Florencia Vittone, Marina del Carmen Dell’ Erba, Ignacio Esteban Cativa, Nancy Maribel Lamas, Daniela Lorena |
| author_role | author |
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| bitstream.url.fl_str_mv | http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/1/Effect%20on%20protein%20content%20and%20digestibility%20of%20traditional%20bread%20by%20incorporating%20Arthrospira%20platensis.pdf http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/2/license_rdf http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/3/license.txt http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/4/Effect%20on%20protein%20content%20and%20digestibility%20of%20traditional%20bread%20by%20incorporating%20Arthrospira%20platensis.jpg http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/5/Effect%20on%20protein%20content%20and%20digestibility%20of%20traditional%20bread%20by%20incorporating%20Arthrospira%20platensis.pdf.txt |
| dc.creator.none.fl_str_mv | Prieto Garcete, María Rebeca Dejesús Alcolea Ersinger, Victoria Florencia Vittone, Marina del Carmen Dell’ Erba, Ignacio Esteban Cativa, Nancy Maribel Lamas, Daniela Lorena |
| dc.date.accessioned.none.fl_str_mv | 2025-08-22T13:58:37Z |
| dc.date.available.none.fl_str_mv | 2025-08-22T13:58:37Z |
| dc.date.issued.none.fl_str_mv | 2025-08-04 |
| dc.format.extent.es.fl_str_mv | 12 páginas |
| dc.identifier.citation.en.fl_str_mv | Prieto Garcete, M. R. D., Alcolea Ersinger, V. F., Vittone, M. C., Dell´Erba, I. E., Cativa, N. M., & Lamas, D. L. (2025). Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis. Journal of Applied Phycology. https://doi.org/10.1007/s10811-025-03597-8 |
| dc.identifier.doi.es.fl_str_mv | 10.1007/s10811-025-03597-8 |
| dc.identifier.essn.es.fl_str_mv | 1573-5176 |
| dc.identifier.issn.es.fl_str_mv | 0921-8971 |
| dc.identifier.other.es.fl_str_mv | https://doi.org/10.1007/s10811-025-03597-8 |
| dc.identifier.uri.none.fl_str_mv | http://hdl.handle.net/20.500.14066/4627 |
| dc.language.iso.es.fl_str_mv | eng |
| dc.publisher.es.fl_str_mv | Springer Nature |
| dc.relation.projectCONACYT.es.fl_str_mv | PVCT18-103 |
| dc.rights.*.fl_str_mv | Atribución 4.0 Internacional |
| dc.rights.accessRights.es.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.rights.copyright.es.fl_str_mv | © The Author(s) 2025 |
| dc.rights.uri.*.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.subject.other.es.fl_str_mv | Bread Cyanobacteria Digestibility Microalgae Proteins Spirulina |
| dc.title.es.fl_str_mv | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| dc.type.es.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | Corresponding authors. Correspondence to Nancy Maribel Cativa, nancymaribel.cativa@usc.es o Daniela Lorena Lamas, dlamas@inidep.edu.ar. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | CONACYT_a8d8a87c556648afff3da7454173e23b |
| identifier_str_mv | Prieto Garcete, M. R. D., Alcolea Ersinger, V. F., Vittone, M. C., Dell´Erba, I. E., Cativa, N. M., & Lamas, D. L. (2025). Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis. Journal of Applied Phycology. https://doi.org/10.1007/s10811-025-03597-8 0921-8971 10.1007/s10811-025-03597-8 1573-5176 |
| language | eng |
| network_acronym_str | CONACYT |
| network_name_str | Repositorio Institucional CONACYT |
| oai_identifier_str | oai:repositorio.conacyt.gov.py:20.500.14066/4627 |
| publishDate | 2025 |
| publishDateSort | 2025 |
| repository.mail.fl_str_mv | repositorio.institucional@conacyt.gov.py |
| repository.name.fl_str_mv | Repositorio Institucional CONACYT |
| repository_id_str | |
| rights_invalid_str_mv | Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ © The Author(s) 2025 |
| spelling | b26f8671-a630-43ff-baf7-88d7d67b8c9d600cbf8c84c-5a16-4da6-8229-aeecaad4e464600e85f2e34-c2c3-4cb9-9d8f-b9d580cfcab960099559deb-c356-4664-90f2-041cc6a942b46008403caaa-b1a2-49e6-924a-fb5ecb4f20ad60036eeccc2-94de-46f4-ab47-f231a5052fdc6002025-08-22T13:58:37Z2025-08-22T13:58:37Z2025-08-04Prieto Garcete, M. R. D., Alcolea Ersinger, V. F., Vittone, M. C., Dell´Erba, I. E., Cativa, N. M., & Lamas, D. L. (2025). Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis. Journal of Applied Phycology. https://doi.org/10.1007/s10811-025-03597-80921-8971https://doi.org/10.1007/s10811-025-03597-8http://hdl.handle.net/20.500.14066/462710.1007/s10811-025-03597-81573-5176Corresponding authors. Correspondence to Nancy Maribel Cativa, nancymaribel.cativa@usc.es o Daniela Lorena Lamas, dlamas@inidep.edu.ar.Since the world population is expected to reach 9.8 billion by 2050, a global demand for alternative proteins to traditional ones is expected. Alternative plant-based proteins are experiencing significant global demand as they offer similar characteristics, at a relatively more affordable cost than animal proteins. In recent years, the industrial production of microalgae biomass has received attention attributable to its rich content of quality proteins. On the other hand, due to their low carbon footprint, wastewater treatment benefits and carbon credit from industrial CO2 conversion, microalgae-based proteins have the potential to provide ecologic benefits. In this sense, the study of new species of protein-rich microalgae is an area of ongoing research. Thus, the main objective of the present study was to culture and characterize microalgal isolates of Arthrospira platensis from the Yaragui Lagoon of the Paraguayan Chaco. Nitrogen protein was studied by Kjeldahl method and the same technique was applied to obtain the non-protein nitrogen, but after treatment of the sample with trichloroacetic acid to remove proteins. The hydrosoluble protein content was measured by the Lowry method after freezing and thawing followed by sonication, and was compared with the Kjeldahl method. The nitrogen-to-protein conversion factor for biomass experimentally obtained was 6.2508 for nitrogen measured by Kjeldahl. Protein total content was around 67% and the hydrosoluble fraction corresponds to 66% of it. The proximate composition, the protein profile, the molecular structure and functional groups were also studied. Finally, the addition of Arthrospira to bread showed that nutritional quality was improved and the level of protein digestibility achieved was satisfactory. Thus, the results suggest that using A. platensis from the Yaragui Lagoon of the Paraguayan Chaco to make rich protein products provides a viable alternative for human consumption.Consejo Nacional de Ciencia y TecnologíaPrograma Paraguayo para el Desarrollo de la Ciencia y Tecnología. Financiamiento para la vinculación de científicos y tecnólogos12 páginasengSpringer NatureAtribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccess© The Author(s) 2025BreadCyanobacteriaDigestibilityMicroalgaeProteinsSpirulinaEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensisinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionJournal of Applied PhycologyPVCT18-103Prieto Garcete, María Rebeca DejesúsAlcolea Ersinger, Victoria FlorenciaVittone, Marina del CarmenDell’ Erba, Ignacio EstebanCativa, Nancy MaribelLamas, Daniela LorenaORIGINALEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis.pdfEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis.pdfArtículo científicoapplication/pdf1045871http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/1/Effect%20on%20protein%20content%20and%20digestibility%20of%20traditional%20bread%20by%20incorporating%20Arthrospira%20platensis.pdf40f634e7f9a641e06d58adaa01fa622bMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8908http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/2/license_rdf0175ea4a2d4caec4bbcc37e300941108MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81698http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/3/license.txt858b22fda432bd774e469302988c1974MD53THUMBNAILEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis.jpgEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis.jpgVista de primera página de artículo científicoimage/jpeg429098http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/4/Effect%20on%20protein%20content%20and%20digestibility%20of%20traditional%20bread%20by%20incorporating%20Arthrospira%20platensis.jpg6c837669bb8aa308ce166f41b02da9eeMD54TEXTEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis.pdf.txtEffect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis.pdf.txtExtracted texttext/plain55590http://repositorio.conacyt.gov.py/bitstream/20.500.14066/4627/5/Effect%20on%20protein%20content%20and%20digestibility%20of%20traditional%20bread%20by%20incorporating%20Arthrospira%20platensis.pdf.txt32ef5643ad1527323d6ee8f4b621e39eMD5520.500.14066/4627oai:repositorio.conacyt.gov.py:20.500.14066/46272026-02-12 19:30:44.352Repositorio Institucional CONACYTrepositorio.institucional@conacyt.gov.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 |
| spellingShingle | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis Prieto Garcete, María Rebeca Dejesús Bread Cyanobacteria Digestibility Microalgae Proteins Spirulina |
| status_str | publishedVersion |
| title | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| title_full | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| title_fullStr | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| title_full_unstemmed | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| title_short | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| title_sort | Effect on protein content and digestibility of traditional bread by incorporating Arthrospira platensis |
| topic | Bread Cyanobacteria Digestibility Microalgae Proteins Spirulina |
| url | https://doi.org/10.1007/s10811-025-03597-8 http://hdl.handle.net/20.500.14066/4627 |