Abstract:
Introduction
In microbial systems, exposure to oxidative stress can lead to
significant alterations in cellular homeostasis, affecting membrane
integrity, enzymatic activity, and overall metabolic function. The
evaluation of biochemical parameters such as lipid peroxidation,
protein oxidation, and antioxidant enzyme levels (e.g., catalase,
superoxide dismutase) provides critical insights into the cellular
responses to both harmful and protective agents. Among natural
compounds with recognized bioactive potential, Spirulina platensis
stands out due to its high content of phycocyanin, phenolic
compounds, and other antioxidants, which have demonstrated the
capacity to modulate oxidative stress in various biological models.
Furthermore, the combined or comparative study of Spirulina
extracts and synthetic chemical compounds can elucidate potential
synergistic or antagonistic effects on bacterial cultures, contributing
to a better understanding of cellular defense mechanisms and the
potential development of new antimicrobial or protective strategies.
Aim of study: establishing the specific mechanisms of action of
antimicrobial compounds is essential both for evaluating their
therapeutic effects and for promoting the pharmaceutical product
from concept to its implementation in clinical practice. Material and methods
A comprehensive study was conducted, which included three newly
synthesized chemical compounds and two spirulina extracts as the
study object. To study the change in biochemical parameters under
the influence of these compounds, three microbial strains
(Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853
and Staphylococcus aureus ATCC 25923) were used. All experimental
results obtained were subjected to the usual statistical analysis with
the application of descriptive statistics and inferential statistics tools.
Rezults
Spirulina extracts did not exhibit direct toxic effects on the tested
bacterial strains, as indicated by the unchanged levels of
malondialdehyde (MDA) and lactate dehydrogenase (LDH) compared
to control samples. In contrast, the chemical compounds, when
applied at their minimum inhibitory concentrations (MICs), induced
marked toxic effects in the bacterial cultures: increased MDA
concentration, elevated LDH activity, and decreased activity of key
antioxidant enzymes. Notably, the combined application of Spirulina
extracts and chemical compounds proved to be more effective,
enabling a 2- to 4-fold reduction in the MICs required to achieve
similar biochemical effects.
Conclusions
Spirulina extracts demonstrated no toxic effects on the investigated
bacterial strains, in contrast to the synthetic chemical compounds,
which exerted significant toxicity even at minimal inhibitory
concentrations. The combination of chemical and biological
compounds revealed a synergistic effect, allowing for lower effective
doses and enhanced biochemical impact.
