Chlorella vulgaris is a microalga with well-established nutritional, antioxidant, anti-inflammatory, and antibacterial potential. The current study aimed to explore the green synthesis of silver nanoparticles (AgNPs) using the ethanolic extract of C. vulgaris and to assess how nanoparticle formation affects the chemical composition, antimicrobial potential, antioxidant capacity, and spasmolytic activity of the extract, building on earlier evidence for its modulatory effects on gastrointestinal smooth muscle. Even though AgNPs from Chlorella have been obtained previously, to the best of our knowledge, their spasmolytic activity has not been evaluated. To assess their properties and stability, ATR-FTIR, TEM images, XRD, DLS, and zeta potential were used. The obtained AgNPs were mostly spherical (with a diameter between 10 and 50 nm) and showed good colloidal stability. The synthesis of AgNPs resulted in significant changes in lipid composition, pigment content, and fatty acid profiles, including a decrease in total chlorophylls and an increase in mono- and polyunsaturated fatty acids. The biosynthesized AgNPs showed moderate to strong antibacterial activity against a variety of Gram-positive and Gram-negative bacteria, yeasts, and fungi. The most pronounced inhibitory effect was observed against A. niger and P. chrysogenum. In ex vivo organ bath experiments, AgNPs modulated the contractile activity and the spasmolytic profile of isolated rat gastric smooth muscle compared with C. vulgaris extract. These results demonstrate that green-synthesized AgNPs present systems with altered smooth muscle activity and improved antibacterial qualities, underscoring their potential for use in functional foods, nutraceuticals, and gastrointestinal therapeutics.
Иванова et al. (2026) studied this question.