Guerreiro, AdrianaAndrade, MarianaMenezes, CarinaVilarinho, FernandaDias, Elsa2021-03-152021-03-152020-08-26Toxins (Basel). 2020 Aug 26;12(9):548. doi: 10.3390/toxins120905482072-6651http://hdl.handle.net/10400.18/7501The HEK293T cell line and reagents for cell culture were kindly offered by Rafaela Lacerda, Department of Human Genetics, National Health Institute, Lisbon, Portugal.Antioxidant compounds from cyanobacteria may constitute a natural alternative to current synthetic antioxidants, which contain preservatives and suspected toxicity. In this work, we evaluate the antioxidant potential of cyanobacterial strains of distinct species/genus isolated from freshwater (n = 6), soil (n = 1) and wastewater (n = 1) environments. Lyophilized biomass obtained from in-vitro cultures of those strains was extracted with ethanol and methanol. The antioxidant potential was evaluated by chemical (DPPH scavenging method, β-carotene bleaching assay, determination of total phenolic and total flavonoid compounds) and biological (H2O2-exposed HEK293T cell line model) approach. Some strains showed high yields of antioxidant activity by the DPPH assay (up to 10.7% IP/20.7 TE µg/mL) and by the β-carotene bleaching assay (up to 828.94 AAC), as well as significant content in phenolic (123.16 mg EAG/g DW) and flavonoid (900.60 mg EQR/g DW) compounds. Normalization of data in a “per cell” or “per cell volume” base might facilitate the comparison between strains. Additionally, most of the cyanobacterial extracts conferred some degree of protection to HEK293T cells against the H2O2-induced cytotoxicity. Freshwater Aphanizomenon gracile (LMECYA 009) and Aphanizomenon flos-aquae (LMECYA 088), terrestrial Nostoc (LMECYA 291) and wastewater Planktothrix mougeotii (LEGE 06224) seem to be promising strains for further investigation on cyanobacteria antioxidant potential.engCyanobacteriaAntioxidant PotentialNatural AntioxidantsDPPH Assayβ-carotene Bleaching AssayPhenolicFlavonoidsHEK293T Cell LineCytotoxicity PreventionSegurança AlimentarComposição dos AlimentosToxicologia dos AlimentosToxicologiaAgentes Microbianos e Ambientejournal article10.3390/toxins12090548