VOLUME 14 (Supplement)

PSL%202019%20Special%20Issue%2008 Macalinao%20et%20al

Philipp. Sci. Lett. 2021 14 (Supplement) 025-035
available online: June 30, 2021

*Corresponding author
Email Address: mrmartinezgoss@gmail.com
Date received: April 5, 2021
Date revised: June 10, 2021
Date accepted: June 15, 2021

ARTICLE

Chemical Composition and In vitro Antioxidant and Antibacterial Properties of the Edible Cyanobacterium, Nostoc commune Vaucher

Milagrosa R. Martinez-Goss*1, Eldrin DLR. Arguelles2, Arsenia B. Sapin3, and Ronaniel A. Almeda4

1Institute of Biological Sciences, College of Arts and Sciences
      and Museum of Natural History, University of the Philippines Los Baños,
      College, Laguna, Philippines 4031
2Philippine National Collection of Microorganisms,
      National Institute of Molecular Biology and Biotechnology (BIOTECH),
      University of the Philippines Los Baños
3Food Laboratory, National Institute of Molecular Biology and
      Biotechnology (BIOTECH), University of the Philippines Los Baños
4Institute of Agricultural and Biosystems Engineering,
      College of Engineering and Agro-Industrial Technology,
      University of the Philippines Los Baños

The nutritional composition of the edible cyanobacterium, Nostoc commune Vaucher, was evaluated, including its potential antioxidant and antibacterial properties. Results showed that the elemental composition were in decreasing order as: Ca > Fe > Mg > Na > K > Mn > Zn > Cu > Cr > Pd > Cd. Proximate composition of N. commune showed high carbohydrate and protein content with estimated value of 65.27 ± 0.09% and 21.51± 0.06%, respectively. The Nostoc commune (NC) methanolic crude extract had an average total phenolic content of 88.2 mg, as gallic acid equivalent (GAE)/ 100 g, and a mean value of 17.45 mg as quercetin equivalent/100 g for total flavonoids. Relative antioxidant efficiency of N. commune exerted potent copper reducing activity with IC50 value of 10.84 ± 0.015 μg GAE/mL. The tested algal extract exhibited antioxidant activity that is dose-dependent and positively correlated to its phenolic content. Acidified methanolic extract of N. commune showed an extended spectrum of inhibitory activity against Gram-positive bacteria, Staphylococcus aureus, Staphylococcus epidermidis and Bacillus cereus with MIC (minimum inhibitory concentration) of 125 and 250 μg/mL, respectively. Also, it is moderately active against Bacillus cereus with MIC and MBC (minimum bactrericidal concentration) of 500 and 1000 μg/mL. This study is useful in the context of improved utilization of N. commune as alternative source of functional products possessing multi-bioactivities with potential use in food and pharmaceutical industries, being not only economically advantageous but also environmentally friendly.

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