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Zhang J, Yang H, Sun Y, Yan B, Chen W, Fan D. The potential use of microalgae for nutrient supply and health enhancement in isolated and confined environments. Compr Rev Food Sci Food Saf 2024; 23:e13418. [PMID: 39073089 DOI: 10.1111/1541-4337.13418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 06/17/2024] [Accepted: 07/02/2024] [Indexed: 07/30/2024]
Abstract
Exploring isolated and confined environments (IACEs), such as deep-sea ecosystems, polar regions, and outer space, presents multiple challenges. Among these challenges, ensuring sustainable food supply over long timescales and maintaining the health of personnel are fundamental issues that must be addressed. Microalgae, as a novel food resource, possess favorable physiological and nutritional characteristics, demonstrating potential as nutritional support in IACEs. In this review, we discuss the potential of microalgae as a nutritional supplement in IACEs from four perspectives. The first section provides a theoretical foundation by reviewing the environmental adaptability and previous studies in IACEs. Subsequently, the typical nutritional components of microalgae and their bioavailability are comprehensively elucidated. And then focus on the impact of these ingredients on health enhancement and elucidate its mechanisms in IACEs. Combining the outstanding stress resistance, rich active ingredients, the potential to alleviate osteoporosis, regulate metabolism, and promote mental well-being, microalgae demonstrate significant value for food applications. Furthermore, the development of novel microalgae biomatrices enhances health safeguards. Nevertheless, the widespread application of microalgae in IACEs still requires extensive studies and more fundamental data, necessitating further exploration into improving bioavailability, high biomass cultivation methods, and enhancing palatability.
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Affiliation(s)
- Jian Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yuying Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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2
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Mosibo OK, Ferrentino G, Udenigwe CC. Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges. Foods 2024; 13:733. [PMID: 38472846 DOI: 10.3390/foods13050733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/04/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae's potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.
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Affiliation(s)
- Ornella Kongi Mosibo
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 9A7, Canada
| | - Giovanna Ferrentino
- Faculty of Agriculture, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 9A7, Canada
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3
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Li S, Guo W, Zeng M, Wu H. Safety assessment of Synechococcus sp. PCC 7002 biomass: genotoxicity, acute and subchronic toxicity studies. Food Funct 2023; 14:8008-8017. [PMID: 37593798 DOI: 10.1039/d3fo01692g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/19/2023]
Abstract
Synechococcus sp. PCC 7002 has the potential to be used as a new resource of food owing to its nutritional and functional benefits. However, little information has been published regarding the safety of Synechococcus sp. PCC 7002 biomass (SynB). The present study assessed genotoxicity, acute and subchronic toxicity of SynB for the first time. SynB did not show any genotoxicity based on the Ames test, mammalian erythrocyte micronucleus test, and mouse primary spermatocyte chromosome aberration test. SynB administered by gavage in mice at a dose of 10 g per kg body weight did not induce death or toxicity based on the acute toxicity study, indicating the median lethal dose value of SynB was over 10 g per kg body weight. In the 90-day subchronic toxicity study, no treatment-related mortality or clinical sign was noted with SynB at doses of 5 and 10 g per kg body weight in mice, and there was no adverse effect of SynB on food consumption, organ coefficients, blood biochemistry, urinalysis and histopathology. The Non Observed Adverse Effect Level for SynB in female and male mice was not less than 10 g per kg body weight per day based on subchronic toxicity. These results support the safe use of SynB as a new food raw material.
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Affiliation(s)
- Shiyang Li
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong, 266003, China.
| | - Wei Guo
- School of Pharmacy, Binzhou Medical University, 346 Guanhai Road, Yantai, Shandong, 264003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong, 266003, China.
| | - Haohao Wu
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong, 266003, China.
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4
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Helmy M, Elhalis H, Liu Y, Chow Y, Selvarajoo K. Perspective: Multiomics and Machine Learning Help Unleash the Alternative Food Potential of Microalgae. Adv Nutr 2023; 14:1-11. [PMID: 36811582 PMCID: PMC9780023 DOI: 10.1016/j.advnut.2022.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 10/31/2022] [Accepted: 11/09/2022] [Indexed: 12/24/2022] Open
Abstract
Food security has become a pressing issue in the modern world. The ever-increasing world population, ongoing COVID-19 pandemic, and political conflicts together with climate change issues make the problem very challenging. Therefore, fundamental changes to the current food system and new sources of alternative food are required. Recently, the exploration of alternative food sources has been supported by numerous governmental and research organizations, as well as by small and large commercial ventures. Microalgae are gaining momentum as an effective source of alternative laboratory-based nutritional proteins as they are easy to grow under variable environmental conditions, with the added advantage of absorbing carbon dioxide. Despite their attractiveness, the utilization of microalgae faces several practical limitations. Here, we discuss both the potential and challenges of microalgae in food sustainability and their possible long-term contribution to the circular economy of converting food waste into feed via modern methods. We also argue that systems biology and artificial intelligence can play a role in overcoming some of the challenges and limitations; through data-guided metabolic flux optimization, and by systematically increasing the growth of the microalgae strains without negative outcomes, such as toxicity. This requires microalgae databases rich in omics data and further developments on its mining and analytics methods.
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Affiliation(s)
- Mohamed Helmy
- Bioinformatics Institute, Agency for Science, Technology and Research (A∗STAR), Singapore; Department of Computer Science, Lakehead University, Ontario, Canada
| | - Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore
| | - Yan Liu
- Institute of Sustainability for Chemistry, Energy and Environment (ISCE(2)), Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore
| | - Kumar Selvarajoo
- Bioinformatics Institute, Agency for Science, Technology and Research (A∗STAR), Singapore; Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore; Synthetic Biology for Clinical and Technological Innovation, National University of Singapore, Singapore, Singapore; School of Biological Sciences, Nanyang Technological University, Singapore.
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5
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How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health. Foods 2022; 11:foods11040528. [PMID: 35206005 PMCID: PMC8871094 DOI: 10.3390/foods11040528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.
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Tian S, Wang F, Luo M, Yan F, Du K, Chen H, Gao S. Effect of
Chlorella pyrenoidosa
powder on rheological properties and fermentation characteristics of dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuangqi Tian
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Fan Wang
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Mengyao Luo
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Feng Yan
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Ke Du
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd. Changsha China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd. Changsha China
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7
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Fu Y, Chen T, Chen SHY, Liu B, Sun P, Sun H, Chen F. The potentials and challenges of using microalgae as an ingredient to produce meat analogues. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.050] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Dai L, Hinrichs J, Weiss J. Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4237-4244. [PMID: 32378211 DOI: 10.1002/jsfa.10464] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/31/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Chlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal-acid treatment. RESULTS In this research, we studied the influence of ionic strength (sodium chloride 50-500 mmol L-1 or calcium chloride 5-50 m mol L-1 ) and pH (2-9) on the stability of oil-in-water emulsions prepared by 3% (w/w) of the untreated insoluble microalgae protein fraction or hydrolysates obtained after treatment with hydrochloric acid at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) for 4 h. The emulsions were prepared by mixing 10% (w/w) oil and homogenized at 68.9 MPa. The ionic strength and pH were, subsequently, adjusted. The mean particle diameter of emulsions remained constant despite extensive variations in ionic strength or pH. Emulsion droplets stabilized by Hydrolysates 85 were stable against coalescence at all ionic strengths or pH values tested. CONCLUSION The results indicate a high potential to use acid-hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion-based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laixin Dai
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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9
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Torres-Tiji Y, Fields FJ, Mayfield SP. Microalgae as a future food source. Biotechnol Adv 2020; 41:107536. [PMID: 32194145 DOI: 10.1016/j.biotechadv.2020.107536] [Citation(s) in RCA: 183] [Impact Index Per Article: 45.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 02/25/2020] [Accepted: 03/02/2020] [Indexed: 02/08/2023]
Abstract
One of the key challenges that we face in the 21st century is the need to feed an ever-increasing human population with increasingly limited natural resources. Even today it is estimated that roughly 1 out of 9 people in the world are undernourished, of which the most important factor is protein-energy malnutrition. By establishing microalgae as a new food and feed platform, we have the opportunity to increase the supply of these essential products to address global demands in a more efficient and environmentally sustainable way. Many types of algae are nutritionally complete foods, their yields outperform most plant crops, and there is a growing set of tools to develop improved strains of algae. Similar improvements were achieved in traditional crops through thousands of years of breeding and strain selection, whereas with the newest genetic engineering tools and advanced strain selection techniques, similar changes can be implemented in microalgae in just a few years. Here we describe different strategies that could be used to enhance the nutritional content, productivity, and organoleptic traits of algae to help drive development of this new crop. Clearly developing more efficient, sustainable, and nutritious foods and feed would be an enormous benefit for the planet, and algae represents an opportunity to develop a new crop that would complement traditional agriculture, and one that could potential result in a more efficient means to meet the world's food and feed supply.
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Affiliation(s)
- Yasin Torres-Tiji
- The California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, USA; Division of Biological Sciences, University of California, San Diego, La Jolla, CA, USA.
| | - Francis J Fields
- The California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, USA; Division of Biological Sciences, University of California, San Diego, La Jolla, CA, USA
| | - Stephen P Mayfield
- The California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, USA; Division of Biological Sciences, University of California, San Diego, La Jolla, CA, USA.
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10
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Fields FJ, Lejzerowicz F, Schroeder D, Ngoi SM, Tran M, McDonald D, Jiang L, Chang JT, Knight R, Mayfield S. Effects of the microalgae Chlamydomonas on gastrointestinal health. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103738] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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11
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Xue J, Chen TT, Zheng JW, Balamurugan S, Liu YH, Yang WD, Liu JS, Li HY. Glucose-6-Phosphate Dehydrogenase from the Oleaginous Microalga Nannochloropsis Uncovers Its Potential Role in Promoting Lipogenesis. Biotechnol J 2019; 15:e1900135. [PMID: 31464064 DOI: 10.1002/biot.201900135] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 08/20/2019] [Indexed: 12/15/2022]
Abstract
Microalgae have long been considered as potential biological feedstock for the production of wide array of bioproducts, such as biofuel feedstock because of their lipid accumulating capability. However, lipid productivity of microalgae is still far below commercial viability. Here, a glucose-6-phosphate dehydrogenase from the oleaginous microalga Nannochloropsis oceanica is identified and heterologously expressed in the green microalga Chlorella pyrenoidosa to characterize its function in the pentose phosphate pathway. It is found that the G6PD enzyme activity toward NADPH production is increased by 2.19-fold in engineered microalgal strains. Lipidomic analysis reveals up to 3.09-fold increase of neutral lipid content in the engineered strains, and lipid yield is gradually increased throughout the cultivation phase and saturated at the stationary phase. Moreover, cellular physiological characteristics including photosynthesis and growth rate are not impaired. Collectively, these results reveal the pivotal role of glucose-6-phosphate dehydrogenase from N. oceanica in NADPH supply, demonstrating that provision of reducing power is crucial for microalgal lipogenesis and can be a potential target for metabolic engineering.
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Affiliation(s)
- Jiao Xue
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China.,The College of Life Sciences, Northwest University, Xi'an, 710069, China
| | - Ting-Ting Chen
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Jian-Wei Zheng
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Srinivasan Balamurugan
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Yu-Hong Liu
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Wei-Dong Yang
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Jie-Sheng Liu
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Hong-Ye Li
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
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12
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Grossmann L, Hinrichs J, Weiss J. Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients. Crit Rev Food Sci Nutr 2019; 60:2961-2989. [DOI: 10.1080/10408398.2019.1672137] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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13
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Mantecón L, Moyano R, Cameán AM, Jos A. Safety assessment of a lyophilized biomass of Tetraselmis chuii (TetraSOD®) in a 90 day feeding study. Food Chem Toxicol 2019; 133:110810. [PMID: 31505236 DOI: 10.1016/j.fct.2019.110810] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 12/15/2022]
Abstract
TetraSOD® is a powder of the lyophilized biomass of Tetraselmis chuii strain CCFM03, a marine microalga with a history of use as feed in the aquaculture industry. Recently, algae including T. chuii have been investigated for their potential use in human food. However, published toxicology studies addressing the safety of T. chuii as a food ingredient are not available. To address this issue, the toxicity of TetraSOD® was evaluated using a 90-day oral toxicology study in rats following the Organisation for Economic Co-operation and Development (OECD) test guideline 408. No treatment-related mortality or clinical signs were noted with TetraSOD® at doses of 625, 1667, or 2500 mg/kg/day. Additionally, no adverse effects on haematology, blood biochemistry, organ weights, gross or histopathology were observed. The Non Observed Adverse Effect Level (NOAEL) for TetraSOD® is greater than the highest tested dose of 2500 mg/kg/day.
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Affiliation(s)
- L Mantecón
- Fitoplancton Marino S.L. Dársena Comercial S/N (Muelle Pesquero), 11500 El Puerto de Santa María, Cádiz, Spain.
| | - R Moyano
- Department of Pharmacology, Toxicology and Legal and Forensic Medicine, University of Córdoba, Campus de Rabanales, Carretera Madrid-Cádiz s/n, Córdoba, 14071, Spain
| | - A M Cameán
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González nº2, 41012, Seville, Spain
| | - A Jos
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González nº2, 41012, Seville, Spain
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14
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Gille A, Trautmann A, Gomez MR, Bischoff SC, Posten C, Briviba K. Photoautotrophically Grown Chlorella vulgaris Shows Genotoxic Potential but No Apoptotic Effect in Epithelial Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8668-8676. [PMID: 31271028 DOI: 10.1021/acs.jafc.9b03457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study investigated the effect of Chlorella vulgaris (C. vulgaris) on genotoxicity, cytotoxicity, and apoptosis in Caco-2 and HT-29 cells. C. vulgaris significantly induced DNA damage in both cell lines at a concentration of 200 μg dry matter/mL (comet tail intensity CTI: 24.6 ± 4.7% for Caco-2, 16.6 ± 0.9% for HT-29). The application of processing (sonication, ball-milling) did not affect the genotoxicity negatively and lowered the lipid peroxidation in C. vulgaris preparations. C. vulgaris-induced intracellular formation of reactive oxygen species in human cell lines and might be responsible for the genotoxic effect. A solid fraction mainly triggered the observed DNA damage (CTI: 41.5 ± 1.9%), whereas a hydrophilic (CTI: 7.9 ± 1.7%) and lipophilic (CTI: 10.2 ± 2.1%) fraction revealed a significantly lower tail intensity. C. vulgaris significantly induced DNA damage in both cell lines possibly through intracellular formation of reactive oxygen species; however, it was repaired after a 2 h recovery time or was even avoided at lower concentrations. In addition, none of the preparations indicated an adverse effect on cell proliferation or revealed apoptotic activity.
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Affiliation(s)
- Andrea Gille
- Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institut , Federal Research Institute of Nutrition and Food, 76131 Karlsruhe , Germany
| | - Andreas Trautmann
- Karlsruhe Institute of Technology (KIT) , Institute of Process Engineering in Life Sciences III Bioprocess Engineering , 76131 Karlsruhe , Germany
| | - Manuel Rodriguez Gomez
- Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institut , Federal Research Institute of Nutrition and Food, 76131 Karlsruhe , Germany
| | - Stephan C Bischoff
- University of Hohenheim , Institute of Nutritional Medicine , 70599 Stuttgart , Germany
| | - Clemens Posten
- Karlsruhe Institute of Technology (KIT) , Institute of Process Engineering in Life Sciences III Bioprocess Engineering , 76131 Karlsruhe , Germany
| | - Karlis Briviba
- Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institut , Federal Research Institute of Nutrition and Food, 76131 Karlsruhe , Germany
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15
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Grossmann L, Ebert S, Hinrichs J, Weiss J. Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6551-6558. [PMID: 31099556 DOI: 10.1021/acs.jafc.8b05337] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Unicellular microalgae are a valuable source of macro- and micronutrients. They contain, for example, proteins that are potentially useful as new emulsifiers. The aim of this study was to investigate the emulsifying properties of a less-refined lyophilized crude water-soluble extract (WSE), obtained from the heterotrophically cultivated microalga Chlorella protothecoides. Interfacial tension measurements indicated that mainly the proteins in the extract showed interfacial activity. O/W emulsions were prepared by high-pressure homogenization (1 000 bar, 3 passes) with 5.0 wt % of oil and 2.5 wt % of protein from Chlorella protothecoides, resulting in emulsions having a volume-based mean droplet diameter of d43 ≤ 1 μm and being stable for at least 7 days. Two different stress tests showed that ( i) protein-stabilized emulsions were resistant to very high salt concentrations (up to 500 mM NaCl), and ( ii) emulsions were stable over a very broad pH range of 2-9, with only minor changes in the particle size d43 (e.g. with an increase of only 300 nm when the pH was lowered from 5 to 4) compared to whey protein-stabilized emulsions. All WSE emulsions had monomodal particle size distributions and were macro- and microscopically stable during a storage of up to 7 days. The results indicate that the WSE of Chlorella protothecoides has remarkably good emulsifying properties and might be of use as a new emulsifier in various applications in which emulsions are exposed to a broad range of ionic strengths and pH values.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
| | - Sandra Ebert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21 , 70599 Stuttgart , Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
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16
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Ebert S, Grossmann L, Hinrichs J, Weiss J. Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum. Food Funct 2019; 10:754-764. [PMID: 30667441 DOI: 10.1039/c8fo02197j] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
This study investigated the formation and stability of emulsions with lyophilized water-soluble protein extracts from two different microalgae species. Lyophilized soluble protein extracts from Chlorella sorokiniana and Phaeodactylum tricornutum with a protein content of 39.2 and 37.2 wt%, respectively, were used. Drop-shape analysis showed them to have considerable interfacial activity at the oil-water interface. The application in emulsions, prepared by high-pressure homogenization (1000 bar, 3 passes, 5.0 wt% oil) further revealed that a concentration of 1.0 wt% soluble protein from Chlorella sorokiniana was sufficient to manufacture an emulsion with a monomodal droplet size distribution and a small volume based mean particle diameter (d43 = 232 ± 22 nm). Emulsions remained stable throughout 7 days of storage (d43,7d = 265 ± 4 nm). In contrast, 3.7 wt% of the respective proteins from Phaeodactylum tricornutum were needed to obtain a stable emulsion (d43 = 334 ± 12 nm and d43,7d = 325 ± 8 nm). Emulsions prepared with both algae fractions showed unusually high salt stabilities up to 500 mM of sodium chloride, with no appreciable changes in volume based mean particle diameter, appearance, or microstructure. Furthermore, model emulsions with soluble lyophilized proteins from Chlorella sorokiniana had a very high stability toward changes in pH (pH ≥ 5), whereas soluble proteins of Phaeodactylum tricornutum showed only a moderate pH stability with the smallest volume based particle size at pH 7.
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Affiliation(s)
- Sandra Ebert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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17
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Affiliation(s)
- Catherine S. Birch
- Institute for Agri‐Food Research & Innovation, School of Natural & Environmental Sciences Newcastle University Newcastle NE1 7RU UK
| | - Graham A. Bonwick
- Institute for Agri‐Food Research & Innovation, School of Natural & Environmental Sciences Newcastle University Newcastle NE1 7RU UK
- Fera Science Limited Sand Hutton, York YO41 1LZ UK
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18
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Xue J, Chen TT, Zheng JW, Balamurugan S, Cai JX, Liu YH, Yang WD, Liu JS, Li HY. The role of diatom glucose-6-phosphate dehydrogenase on lipogenic NADPH supply in green microalgae through plastidial oxidative pentose phosphate pathway. Appl Microbiol Biotechnol 2018; 102:10803-10815. [PMID: 30349933 DOI: 10.1007/s00253-018-9415-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 08/23/2018] [Accepted: 09/20/2018] [Indexed: 11/27/2022]
Abstract
Commercial production of biofuel from oleaginous microalgae is often impeded by their slow growth rate than other fast-growing algal species. A promising strategy is to genetically engineer the fast-growing algae to accumulate lipids by expressing key lipogenic genes from oleaginous microalgae. However, lacking of strong expression cassette to transform most of the algal species and potential metabolic target to engineer lipid metabolism has hindered its biotechnological applications. In this study, we engineered the oxidative pentose phosphate pathway (PPP) of green microalga Chlorella pyrenoidosa for lipid enhancement by expressing a glucose-6-phosphate dehydrogenase (G6PD) from oleaginous diatom Phaeodactylum tricornutum. Molecular characterization of transformed lines revealed that heterologous PtG6PD was transcribed and expressed successfully. Interestingly, subcellular localization analyses revealed that PtG6PD was targeted to chloroplasts of C. pyrenoidosa. PtG6PD expression remarkably elevated NADPH content and consequently enhanced the lipid content without affecting growth rate. Collectively, this report represents a promising candidate to engineer lipid biosynthesis in heterologous hosts with notable commercial significance, and it highlights the potential role of plastidial PPP in supplying lipogenic NADPH in microalgae.
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Affiliation(s)
- Jiao Xue
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Ting-Ting Chen
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Jian-Wei Zheng
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Srinivasan Balamurugan
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Jia-Xi Cai
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Yu-Hong Liu
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Wei-Dong Yang
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Jie-Sheng Liu
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Hong-Ye Li
- Key Laboratory of Eutrophication and Red Tide Prevention of Guangdong Higher Education Institutes, College of Life Science and Technology, Jinan University, Guangzhou, 510632, China.
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19
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Grossmann L, Hinrichs J, Weiss J. Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides. Food Res Int 2018; 116:283-290. [PMID: 30716947 DOI: 10.1016/j.foodres.2018.08.037] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 07/23/2018] [Accepted: 08/15/2018] [Indexed: 11/19/2022]
Abstract
Protein solubility in water is a key property of food proteins. The aim of this work was to study the solubility and microstructural properties as a function of pH of both protein fractions (water-soluble (WSPE) and water-insoluble protein extracts (WISPE)) obtained from the microalga Chlorella protothecoides, which is promising for food use. Protein solubility was determined as the ratio of protein concentration in the supernatant after centrifugation to total protein concentration. An unusually high solubility and only slight gravitational separation across a very broad pH-range (2-12) were observed for the WSPE with a minimum protein solubility of 84.3 ± 2.2% at pH 2. The origin of this high pH-independent protein solubility was attributed to a high degree of glycosylation and a high amount of hydrophilic amino acids. In contrast, the WISPE was found to contain strongly aggregated proteins, and these large aggregates separated rapidly from solution by gravitation independent of the pH. This corresponded to their protein solubility, which was overall low in the pH-range of 2-11, and only increased at pH 12 to a maximum solubility of 26.9 ± 2.8%. These results suggest that the WSPE of Chlorella protothecoides may exhibit unique properties for food formulations, allowing for example for both acidified, neutral or slightly alkaline foods to be formulated, whereas WISPE may be more suited for foods where phase separation is rather slow.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart 70599, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, Stuttgart 70599, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart 70599, Germany.
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20
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Murbach TS, Glávits R, Endres JR, Hirka G, Vértesi A, Béres E, Szakonyiné IP. A Toxicological Evaluation of Chlamydomonas reinhardtii, a Green Algae. Int J Toxicol 2018; 37:53-62. [PMID: 29303016 DOI: 10.1177/1091581817746109] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
There is a current worldwide interest in developing novel sustainable nonanimal nutritional sources, and one such source is the green algae Chlamydomonas reinhardtii, the only green algae that has been studied as a model organism for many biological processes ranging from photosynthesis to flagellar movement. However, its potential as a safe nutritional source for use in various foods has not been thoroughly investigated. To assess the safety of C reinhardtii for use as a nutritional human food ingredient, in accordance with internationally accepted standards, the genotoxic potential and repeated-dose oral toxicity of the dried C reinhardtii (THN 6) algal biomass was investigated. The following studies were conducted: (1) a bacterial reverse mutation test, (2) an in vitro mammalian chromosomal aberration test, (3) an in vivo mammalian micronucleus test, and (4) a 28-day repeated-dose oral toxicity study in rats. No evidence of mutagenicity or genotoxic activity was observed in the first 3 tests under the applied test systems. In the 28-day study, male and female Hsd.Han Wistar rats were exposed to daily doses of 0, 1,000, 2,000, and 4,000 mg/kg bw by gavage. Following 28 days of continuous exposure, no mortality or treatment-related adverse effects were observed and no target organs were identified. Therefore, a no observed adverse effect level was concluded as 4,000 mg/kg bw/day, the highest dose tested.
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21
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Grossmann L, Ebert S, Hinrichs J, Weiss J. Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides. ALGAL RES 2018. [DOI: 10.1016/j.algal.2017.11.019] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Safety evaluation of Chlorella sorokiniana strain CK-22 based on an in vitro cytotoxicity assay and a 13-week subchronic toxicity trial in rats. Food Chem Toxicol 2017; 106:1-7. [DOI: 10.1016/j.fct.2017.05.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 05/11/2017] [Accepted: 05/13/2017] [Indexed: 11/23/2022]
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23
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Jha D, Jain V, Sharma B, Kant A, Garlapati VK. Microalgae-based Pharmaceuticals and Nutraceuticals: An Emerging Field with Immense Market Potential. CHEMBIOENG REVIEWS 2017. [DOI: 10.1002/cben.201600023] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Durga Jha
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Vishakha Jain
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Brinda Sharma
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Anil Kant
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Vijay Kumar Garlapati
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
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24
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Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, Smith AG, Camire ME, Brawley SH. Algae as nutritional and functional food sources: revisiting our understanding. JOURNAL OF APPLIED PHYCOLOGY 2016; 29:949-982. [PMID: 28458464 PMCID: PMC5387034 DOI: 10.1007/s10811-016-0974-5] [Citation(s) in RCA: 539] [Impact Index Per Article: 67.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 09/25/2016] [Accepted: 09/26/2016] [Indexed: 05/21/2023]
Abstract
Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.
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Affiliation(s)
- Mark L. Wells
- School of Marine Sciences, University of Maine, Orono, ME 04469 USA
| | - Philippe Potin
- Integrative Biology of Marine Models, Station Biologique Roscoff, CNRS-Université Pierre et Marie Curie, Place Georges Teissier, 29680 Roscoff, France
| | - James S. Craigie
- National Research Council of Canada, 1411 Oxford Street, Halifax, NS B3H 3Z1 Canada
| | - John A. Raven
- Division of Plant Sciences, University of Dundee (James Hutton Inst), Invergowrie, Dundee, DD2 5DA Scotland UK
- Plant Functional Biology and Climate Change Cluster, University of Technology Sydney, Ultimo, NSW 2007 Australia
| | - Sabeeha S. Merchant
- Department of Chemistry & Biochemistry, University of California-Los Angeles, 607 Charles E. Young Dr., East, Los Angeles, CA 90095-1569 USA
| | - Katherine E. Helliwell
- Department of Plant Sciences, University of Cambridge, Downing St., Cambridge, CB2 3EA UK
- Marine Biological Association of the UK, Citadel Hill, Plymouth, PL1 2PB UK
| | - Alison G. Smith
- Department of Plant Sciences, University of Cambridge, Downing St., Cambridge, CB2 3EA UK
| | - Mary Ellen Camire
- School of Food and Agriculture, University of Maine, Orono, ME 04469 USA
| | - Susan H. Brawley
- School of Marine Sciences, University of Maine, Orono, ME 04469 USA
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25
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Matulka RA, Chan T, Green R, Carney JR, Franklin S, Licari P. 13-week dietary study and in vitro and in vivo genotoxicity studies of a structuring fat produced through a microalgal fermentation process. Toxicol Rep 2015; 3:123-134. [PMID: 28959530 PMCID: PMC5615418 DOI: 10.1016/j.toxrep.2015.12.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 12/23/2015] [Indexed: 11/24/2022] Open
Abstract
Microalgae are increasingly being utilized as food ingredients for a variety of applications, including as sources of protein, egg and dairy substitutes, and cooking oils. The dietary safety of a new structuring fat produced using a heterotrophic fermentation process by a strain of Prototheca moriformis was evaluated in a 13-week dietary toxicity study and compared with kokum fat, a structuring fat of similar composition used in the food industry and derived from Garcinia indica seeds. The algal structuring fat was evaluated for its genotoxic potential using both in vitro and in vivo assays. No treatment-related adverse events occurred in rats consuming algal structuring fat or kokum fat in the 13-week study; no treatment-related effects were reported for body weight, food consumption, urinalysis, hematology, clinical chemistry, gross pathology, organ weights, or histopathology. While statistically significant effects occurred in some parameters, none were dose-related or considered adverse. Overall, the NOAELs for the algal structuring fat and the kokum fat were 100 000 ppm, the highest concentrations tested. The algal structuring fat was not mutagenic in the bacterial reverse mutation assay in the Salmonella typhimurium or Escherichia coli strains tested and was not clastogenic in the in vivo mouse bone marrow chromosome aberration assay.
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Key Words
- 2-AA, 2-aminoanthracene
- 4-NOPD, 4-nitro-o-phenylene-diamine
- AAALAC, Association for Assessment and Accreditation of Laboratory Animal Care International
- ANOVA, Analysis of Variance
- AOAC, Association of Analytical Communities
- AOCS, American Oil Chemists’ Society
- ASTM, American Society for Testing and Materials
- CPA, Cyclophosphamide
- DHA, Docosahexaenoic acid
- EPA, Eicosapentaenoic acid
- GLP, Good laboratory practice
- GRAS, Generally recognized as safe
- GRN, GRAS notification
- ISO, International Organization for Standardization
- Kokum
- LDL, Low-density lipoprotein
- MMS, Methylmethansulfonate
- MTD, Maximum tolerated dose
- Microalgae
- NOAEL, No-observed-adverse-effect level
- OECD, Organisation for Economic Cooperation and Development
- OSD, Open source diet
- PHOs, Partially hydrogenated oils
- Prototheca moriformis
- RSD, Relative standard deviation
- SOS, Stearic-oleic-stearic triglyceride
- Stearic acid
- Structuring fat
- Subchronic toxicity
- TAG, Triacylglycerol
- TFA, Total fatty acid
- US FDA, United States Food and Drug Administration
- bw, Body weight
- cps, Centipoise
- g, Gram
- kg, Kilogram
- mg, Milligram
- ppm, Parts-per-million
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Affiliation(s)
- R A Matulka
- Burdock Group, 859 Outer Road, Orlando, FL 32814, United States
| | - T Chan
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - R Green
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - J R Carney
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - S Franklin
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - P Licari
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
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26
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Ewing A, Brubaker S, Somanchi A, Yu E, Rudenko G, Reyes N, Espina K, Grossman A, Franklin S. 16S and 23S plastid rDNA phylogenies of Prototheca species and their auxanographic phenotypes. JOURNAL OF PHYCOLOGY 2014; 50:765-769. [PMID: 25937672 PMCID: PMC4373152 DOI: 10.1111/jpy.12209] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Accepted: 04/30/2014] [Indexed: 06/04/2023]
Abstract
Because algae have become more accepted as sources of human nutrition, phylogenetic analysis can help resolve the taxonomy of taxa that have not been well studied. This can help establish algal evolutionary relationships. Here, we compare Auxenochlorella protothecoides and 23 strains of Prototheca based on their complete 16S and partial 23S plastid rDNA sequences along with nutrient utilization (auxanographic) profiles. These data demonstrate that some of the species groupings are not in agreement with the molecular phylogenetic analyses and that auxanographic profiles are poor predictors of phylogenetic relationships.
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Affiliation(s)
- Aren Ewing
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Shane Brubaker
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Aravind Somanchi
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Esther Yu
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - George Rudenko
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Nina Reyes
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Karen Espina
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Arthur Grossman
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
- Carnegie Institution for ScienceStanford, California, 94305, USA
| | - Scott Franklin
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
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27
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Safety evaluation of oleic-rich triglyceride oil produced by a heterotrophic microalgal fermentation process. Food Chem Toxicol 2014; 65:301-11. [DOI: 10.1016/j.fct.2013.12.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 12/27/2013] [Accepted: 12/29/2013] [Indexed: 11/20/2022]
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