Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)

Spirulina as a protein ingredient in a sports nutrition drink

Authors
Galina Gubanenko, Liliya Naimushina, Irina Zykova
Corresponding Author
Galina Gubanenko
Available Online November 2019.
DOI
https://doi.org/10.2991/icistis-19.2019.42How to use a DOI?
Keywords
spirulina, proteins, amino acid score, biological value of proteins, antioxidant activity, drink for sports nutrition.
Abstract
The purpose of the article is to justify the possibility of using spirulina as a protein ingredient in the drink for students playing volleyball. A growing organism of students with high physical activity requires a protein of balanced composition. Materials and methods. Spirulina powder from the manufacturer was purchased in a specialized store. The amino acid content of spirulina proteins was studied using the AAA-339 amino acid analyzer. To determine the biological value of spirulina proteins, a calculation method was used. The study of the antioxidant activity (AOA) of an aqueous extract of spirulina was carried out by in vitro autooxidation of adrenaline in an alkaline medium. The accumulation of adrenaline-quinone was recorded using a UV 1700 spectrophotometer (Shimadzu) at a wavelength of 347 nm. Results. Spirulina proteins have been shown to contain all the essential amino acids. The calculated values of the amino acid scores — correlations of the essential amino acids in the studied product and the so-called “ideal” protein — allow us to make a conclusion about the high biological value of microalgae proteins. It was found that water extracts of spirulina powder exhibit antioxidant activity due to the presence of substances of a reducing nature (polyphenols, bioflavonoids, phycocyanide and chlorophyll pigments). The dosage of spirulina in the smoothie based on a comprehensive quality assessment is justified. The formulation and technology of a protein fruit and berry drink have been developed. An assessment of the nutritional value of the product for athletes has been conducted in accordance with the reference values for their physiological needs. Spirulina drinks were tested at the Department of Valeology of the Siberian Federal University among students involved in volleyball. Conclusion The main results of scientific research include: the quantitative and qualitative composition of the spirulina protein, the antioxidant activity of spirulina powder, the formulation and technology of a protein fruit and berry drink with spirulina, which contains both proteins and a vitamin and mineral complex that provide increased nutritional and biological value of the drink for sports
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Proceedings
4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)
Part of series
Advances in Health Sciences Research
Publication Date
November 2019
ISBN
978-94-6252-832-1
ISSN
2468-5739
DOI
https://doi.org/10.2991/icistis-19.2019.42How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Galina Gubanenko
AU  - Liliya Naimushina
AU  - Irina Zykova
PY  - 2019/11
DA  - 2019/11
TI  - Spirulina as a protein ingredient in a sports nutrition drink
BT  - 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)
PB  - Atlantis Press
SP  - 162
EP  - 166
SN  - 2468-5739
UR  - https://doi.org/10.2991/icistis-19.2019.42
DO  - https://doi.org/10.2991/icistis-19.2019.42
ID  - Gubanenko2019/11
ER  -