China
Africa
Explore chapters and articles related to this topic
Micro- and Macroalgae Production in Thailand for Food, Feed and Other Applications
Published in Gokare A. Ravishankar, Ranga Rao Ambati, Handbook of Algal Technologies and Phytochemicals, 2019
Apiradee Hongsthong, Ratana Chaiklahan, Boosya Bunnag
Food and feed supplements: In Thailand, microalgae are well known for two applications, namely, food supplements and feed additives for aquaculture. For food supplements, the size of the market share of Spirulina is the largest. Consumers recognize Spirulina as a superfood due to its high nutrition and lack of toxins. Until now, there were five Arthrospira sp. whose genome sequencing has been completed, and none of them contained a toxin gene. In terms of animal tests, Spirulina was found to have no effect on the food and water intake behaviors, growth or health status of all treated animals and the values in clinical chemistry that were monitored throughout the study period did not reveal significant differences between the control and treated groups (Hutadilok-Towatana et al. 2008, 2010).
Microalgae for Human Nutrition
Published in Gokare A. Ravishankar, Ranga Rao Ambati, Handbook of Algal Technologies and Phytochemicals, 2019
Mariana F.G. Assuncao, Ana Paula Batista, Raquel Amaral, Lília M.A. Santos
Arthrospira (Spirulina) and Chlorella are the two commercially available microalgae directly sold as food supplements in the form of dry biomass without any kind of processing (Enzing et al., 2014). Arthrospira (Spirulina) is a cyanobacteria with a long history of human consumption (Borowitzka 2018). The earliest records are from Spanish sailors who found that the Aztecs harvested this alga from Lake Texcoco and used it to make a cake named Tecuilatl (García et al., 2017). Also noteworthy is the traditional production and consumption of Arthrospira (Spirulina) in the region of Lake Chad (Africa), where dihé, a natural food prepared from Spirulina, still plays an important role in local communities’ nutrition and income today (Carcea et al., 2015). In the 1960s, a renewed interest in the biochemical potential of Arthrospira (Spirulina) led to its mass production for commercial purposes that started in the late 1970s. Arthrospira ( Spirulina) is indicated as source of protein (up to 60–70% dry weight), essential amino acids, fatty acids (namely palmitic, linoleic and γ-linolenic acids), minerals, pigments (chlorophyll a, β-carotene, zeaxanthin, cryptoxanthin, c-phycocyanin and allo-phycocyanin), vitamin B12 and sulphated polysaccharides (Jara et al., 2018). It is therefore considered as a “cell factory” of health-promoting bioactive molecules (Nicoletti 2016; Mathur 2018) and is sold in supermarkets as “Spirulina” powder and indicated as a “superfood.” Its presence on the market is already generalized and accepted by consumers as an “alternative” source of vitamin B12 and proteins, particularly for non-animal-based diets such as vegetarianism. However, some studies indicate that a part of this vitamin B12 is in the form of its inactive analog, with no vitamin activity when consumed (Watanabe et al., 2002). Unexpectedly, the use of Arthrospira (Spirulina) for nutritional purposes is poorly studied. Most studies so far have focused on health-promoting effects and some are about the safety of consuming this cyanobacterium, and there is a gap in studies reporting the bioavailability of the ingested nutrients (Borowitzka 2018; Jara et al., 2018).
Spirulina extract improves age-induced vascular dysfunction
Published in Pharmaceutical Biology, 2022
Michal Majewski, Mercedes Klett-Mingo, Carlos M. Verdasco-Martín, Cristina Otero, Mercedes Ferrer
Since the development of cardiovascular diseases (CVD) are related to increased oxidative stress (Daiber et al. 2017; Dubois-Deruy et al. 2020), antioxidant therapies have been proposed to prevent endothelial and vascular dysfunction (Mozaffarian and Wu 2011; Villalpando et al. 2015; Rojas et al. 2020). Also, the consumption of natural products is gaining attention, especially that of microalgae. Among the microalgae, the filamentous cyanobacterium of the genus Arthrospira, with the two most common species (Arthrospira platensis and Arthrospira maxima), commercially named as Spirulina, is referred to as a ‘superfood’ with antioxidant-antihypertensive activities, insulin resistance and cholesterol/lipid-lowering effects (Hosseini et al. 2013; Vo and Kim 2013; Heo et al. 2017).
An overview on cyanobacterial blooms and toxins production: their occurrence and influencing factors
Published in Toxin Reviews, 2022
Isaac Yaw Massey, Muwaffak Al osman, Fei Yang
Anatoxin-a is a small alkaloid and potent neurotoxin promoter. It is a bicylic secondary amine, smallest cyanotoxin, and has a molecular weight of 165 Da. Osswald et al. (2007) indicated that Anabaena sp., Aphanizomenon sp., Microcystis sp., Oscillatoria sp., Arthrospira sp., Raphidiopsis sp., Planktothrix sp., Phormidium sp., Nostoc sp. and Cylindrospermum sp. are capable to produce this toxin. The amine pKa value of 9.4 renders the cationic form of anatoxin-a the most prevalent form in natural waters and its oxidation may be pH-dependent. Homoanatoxin-a with an additional methylene unit on its side chain has been identified as a variant of anatoxin-a (Skulberg et al.1992). Anatoxin-a is a potent nicotinic agonist capable of producing neuromuscular blockade leading to paralysis and eventually death owing to respiratory arrest (Fawell et al.1999, Osswald et al.2007). Although anatoxin-a is not considered widespread as the cyclic peptide hepatotoxins, it is documented to have caused animal poisonings in some parts of the world identified (Fawell et al.1993, Sivonen and Jones 1999, Svircev et al.2019). Due to the toxic consequences, Fawell et al. (1999) recommended 1 µg/L anatoxin-a concentration to provide significant water safety since no official drinking water guideline is established.
Spirulina platensis Provides a Small Advantage in Vertical Jump and Sprint Performance But Does Not Improve Elite Rugby Players’ Body Composition
Published in Journal of Dietary Supplements, 2021
Mehdi Chaouachi, Sandrine Gautier, Yoann Carnot, Nicolas Bideau, Pierrick Guillemot, Yann Moison, Tom Collin, Sophie Vincent, Carole Groussard
Spirulina (Arthrospira) is a blue-green microalga belonging to the Cyanobacteria class with prokaryotic photosynthetic characteristics (Deng and Chow 2010; Koncic and Tomczyk 2013; Vicat et al. 2014; Serban et al. 2016). The most well-known species of Spirulina safe for consumption are Spirulina maxima, Arthrospira fusiformis, and platensis, this last one being the most commonly used species and largely studied in the scientific literature (Thengodkar and Sivakami 2010; Serban et al. 2016). It is known for its complex chemical makeup including high protein content (50% to 70% of its dry weight), all the essential amino and fatty acids, and most of the vitamins and minerals (Khan et al. 2005; Hosseini et al. 2013; Sotiroudis and Sotiroudis 2013), which confers to Spirulina numerous health benefits such as antioxidant, immunomodulatory, anti-inflammatory, anti-cancer, and antiviral activities (Deng and Chow 2010; Hosseini et al. 2013; Wu et al. 2016).