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Zhu J, Xiao X, Du W, Cai Y, Yang Z, Yin Y, Wakisaka M, Wang J, Zhou Z, Liu D, Fang W. Leveraging microalgae as a sustainable ingredient for meat analogues. Food Chem 2024; 450:139360. [PMID: 38640528 DOI: 10.1016/j.foodchem.2024.139360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/21/2024]
Abstract
As the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production. This review explores the potential of microalgae as a sustainable protein source for meat analogues. The nutritional composition, functional properties, and environmental advantages of microalgae are analyzed. Additionally, current obstacles to large-scale microalgal food production are addressed, such as strain development, contamination risks, water usage, and downstream processing. The challenges associated with creating meat-like textures and flavors using techniques like extrusion and emulsion formation with microalgae are also examined. Lastly, considerations related to consumer acceptance, marketing, and regulation are summarized. By focusing on improvements in cultivation, structure, sensory attributes, and affordability, microalgae demonstrate promise as a transformative and eco-friendly protein source to enhance the next generation of meat alternatives.
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Affiliation(s)
- Jiangyu Zhu
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China.
| | - Xue Xiao
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Weihua Du
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Yifei Cai
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Zhengfei Yang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Yongqi Yin
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Minato Wakisaka
- Food Study Centre, Fukuoka Women's University, 1-1-1 Kasumigaoka, Fukuoka 813-8529, Japan
| | - Jiangxin Wang
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, Guangdong Provincial Key Laboratory for Plant Epigenetics, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Zixin Zhou
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Dongqin Liu
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Weiming Fang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
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Abiusi F, Tumulero B, Neutsch L, Mathys A. Productivity, amino acid profile, and protein bioaccessibility in heterotrophic batch cultivation of Galdieria sulphuraria. BIORESOURCE TECHNOLOGY 2024; 399:130628. [PMID: 38521173 DOI: 10.1016/j.biortech.2024.130628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/20/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
The polyextremophilic Galdieria sulphuraria is emerging as a promising microalgal species for food applications. This work explores the potential of heterotrophically cultivated G. sulphuraria as a protein producer for human consumption. To this end, the performances of four G. sulphuraria strains grown under the same conditions were compared. Amino acid profiles varied among strains and growth phases, but all samples met FAO dietary requirements for adults. The specific growth rates were between 1.01 and 1.48 day-1. After glucose depletion, all strains showed an increase of 38-49 % in nitrogen content within 48 h, reaching 7.8-12.0 % w/w. An opposite trend was observed in protein bioaccessibility, which decreased on average from 69 % during the exponential phase to a minimum of 32 % 48 h after stationary phase, with significant differences among the strains. Therefore, selecting the appropriate strain and harvesting time is crucial for successful single-cell protein production.
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Affiliation(s)
- F Abiusi
- ETH Zurich, Laboratory of Sustainable Food Processing, Zurich, Switzerland.
| | - B Tumulero
- ETH Zurich, Laboratory of Sustainable Food Processing, Zurich, Switzerland; ZHAW, Campus Grüental, Wädenswil, Switzerland
| | - L Neutsch
- ZHAW, Campus Grüental, Wädenswil, Switzerland
| | - A Mathys
- ETH Zurich, Laboratory of Sustainable Food Processing, Zurich, Switzerland
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Olsen ML, Olsen K, Jensen PE. Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further. PHYSIOLOGIA PLANTARUM 2024; 176:e14337. [PMID: 38716544 DOI: 10.1111/ppl.14337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/24/2024]
Abstract
Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods - such as microalgae - can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.
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Affiliation(s)
- Malene Lihme Olsen
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Karsten Olsen
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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Dennis G, Posewitz MC. Advances in light system engineering across the phototrophic spectrum. FRONTIERS IN PLANT SCIENCE 2024; 15:1332456. [PMID: 38410727 PMCID: PMC10895028 DOI: 10.3389/fpls.2024.1332456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Accepted: 01/24/2024] [Indexed: 02/28/2024]
Abstract
Current work in photosynthetic engineering is progressing along the lines of cyanobacterial, microalgal, and plant research. These are interconnected through the fundamental mechanisms of photosynthesis and advances in one field can often be leveraged to improve another. It is worthwhile for researchers specializing in one or more of these systems to be aware of the work being done across the entire research space as parallel advances of techniques and experimental approaches can often be applied across the field of photosynthesis research. This review focuses on research published in recent years related to the light reactions of photosynthesis in cyanobacteria, eukaryotic algae, and plants. Highlighted are attempts to improve photosynthetic efficiency, and subsequent biomass production. Also discussed are studies on cross-field heterologous expression, and related work on augmented and novel light capture systems. This is reviewed in the context of translatability in research across diverse photosynthetic organisms.
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Affiliation(s)
- Galen Dennis
- Department of Chemistry, Colorado School of Mines, Golden, CO, United States
| | - Matthew C Posewitz
- Department of Chemistry, Colorado School of Mines, Golden, CO, United States
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Cruz JD, Vasconcelos V. Legal Aspects of Microalgae in the European Food Sector. Foods 2023; 13:124. [PMID: 38201152 PMCID: PMC10778407 DOI: 10.3390/foods13010124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/18/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
The interest in microalgae as food in Europe is growing due to its remarkable features that can foster a sustainable economy. The lack of tradition on their use among Europeans is changing and a demand for more sustainable products is increasing. The legal framework from the microalgae stakeholders' point of view has been consistently identified as a bottleneck, regardless of its nutritional value and potential to provide added-value metabolites. Microalgae-based products have been mostly consumed as food supplements, which are characterized by some general uncertainty with regards to food security of products sourced from non-European countries. The novel foods regulation is a landmark in Europe's food law defining the conditions in which a new type of food can be commercialized. Currently, a more simplified and centralized version is in place, and around eleven microalgae-based products are on the market; however, more than half are represented by Schizochytrium sp. derived products (DHA-rich oil). Microalgae have immense potential as a sustainable food source; nonetheless, there is limited experience in assessing the safety of these microorganisms, considering the uncertainty around undesirable substances present in the way they are produced and their diverse metabolites. Here, we overview the regulatory use of microalgae as food in Europe with a focus on market introduction, highlighting the administrative procedures and scientific requirements to assess food safety. We also discuss the implications of the Transparency regulation related to microalgae as novel foods and provide considerations for a more solid interaction between academia and industry.
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Affiliation(s)
- José Diogo Cruz
- Faculty of Sciences, University of Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal;
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Vitor Vasconcelos
- Faculty of Sciences, University of Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal;
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
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Liu Y, Chen X, Wei D, Xing X. Breeding a novel chlorophyll-deficient mutant of Auxenochlorella pyrenoidosa for high-quality protein production by atmospheric room temperature plasma mutagenesis. BIORESOURCE TECHNOLOGY 2023; 390:129907. [PMID: 37866765 DOI: 10.1016/j.biortech.2023.129907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/19/2023] [Accepted: 10/19/2023] [Indexed: 10/24/2023]
Abstract
In the present work, a novel chlorophyll-deficient mutant of Auxenochlorella pyrenoidosa named A4-1 was generated by atmospheric room temperature plasma (ARTP) mutagenesis. Compared to the green wild type (WT) strain, the A4-1 mutant cultured in the dark displayed yellow colour with a 118-fold decrease of chlorophyll a and no detected chlorophyll b. Higher contents of protein (44.22 % DW), total amino acids (AAs, 34.84 % DW) and essential AAs (17.50 % DW) were also achieved, showing 31 %, 22 % and 30 % increases compared to the WT, respectively (p < 0.05). Metabolite profile analysis revealed that the chlorophyll biosynthesis pathway in the A4-1 mutant was probably inhibited in the dark, while more carbon skeletons might be utilized for de novo AAs synthesis. These results demonstrated that the A4-1 mutant not only has extremely low chlorophyll content, but also has higher protein content, making it a very promising candidate to produce microalgal protein for future foods.
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Affiliation(s)
- Yu Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Wushan Road 381, Guangzhou 510641, China
| | - Xiao Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Wushan Road 381, Guangzhou 510641, China
| | - Dong Wei
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Wushan Road 381, Guangzhou 510641, China.
| | - Xinhui Xing
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
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Sägesser C, Kallfelz JM, Boulos S, Hammer L, Böcker L, Portmann R, Nyström L, Mathys A. A novel approach for the protein determination in food-relevant microalgae. BIORESOURCE TECHNOLOGY 2023; 390:129849. [PMID: 37813318 DOI: 10.1016/j.biortech.2023.129849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/06/2023] [Accepted: 10/06/2023] [Indexed: 10/11/2023]
Abstract
Microalgae are gaining interest as food ingredient. Assessments of functional and nutritional properties are necessary to forward their implementation. In this study, protein content and composition of eight commercially available microalgae biomasses were determined and compared to conventional food proteins. A novel procedure for the determination of the true protein content was proposed: Multiplication of proteinic nitrogen with a sample-specific nitrogen-to-protein conversion factor kA. The proteinic nitrogen was derived from the difference of total nitrogen minus non-protein nitrogen. The average kA for microalgae was 5.3 and considerable variation between different microalgae biomasses were detected. In addition, the content of non-protein nitrogen varied between 3.4% and 15.4%. The amino acid profiles of Chlorella samples were nutritionally superior to the tested plant proteins but indicated lower protein interaction tendency, potentially limiting their structuring functionality. In contrast, Auxenochlorella contained lower amounts of indispensable amino acids while showing comparable interaction potential to plant proteins.
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Affiliation(s)
- Corina Sägesser
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Johanna M Kallfelz
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Samy Boulos
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Laila Hammer
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland; Department of Health, Swiss Distance University of Health (FFSH), Zollstrasse 11, 8005 Zürich, Switzerland; Division of Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708 Wageningen, Netherlands
| | - Lukas Böcker
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Reto Portmann
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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Espinosa-Ramírez J, Mondragón-Portocarrero AC, Rodríguez JA, Lorenzo JM, Santos EM. Algae as a potential source of protein meat alternatives. Front Nutr 2023; 10:1254300. [PMID: 37743912 PMCID: PMC10513374 DOI: 10.3389/fnut.2023.1254300] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 08/21/2023] [Indexed: 09/26/2023] Open
Abstract
With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives. However, there are certain limitations in their use as the need for efficient and optimal technical process in large-scale protein extraction and purification, as well as overcoming certain negative effects such as potentially harmful compounds, allergenicity issues, or sensorial affections, especially in color but also in textural and flavor characteristics. This review offers a vision of the fledgling research about using alga protein in the development of meat alternatives or supplementing meat products.
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Affiliation(s)
| | - Alicia C. Mondragón-Portocarrero
- Laboratorio de Higiene, Inspección y Control de Alimentos, Departamento de Quimica Analitica Nutricion y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Jose A. Rodríguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
| | | | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
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Korozi E, Kefalogianni I, Tsagou V, Chatzipavlidis I, Markou G, Karnaouri A. Evaluation of Growth and Production of High-Value-Added Metabolites in Scenedesmus quadricauda and Chlorella vulgaris Grown on Crude Glycerol under Heterotrophic and Mixotrophic Conditions Using Monochromatic Light-Emitting Diodes (LEDs). Foods 2023; 12:3068. [PMID: 37628067 PMCID: PMC10453295 DOI: 10.3390/foods12163068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
This study aimed to examine the impact of crude glycerol as the main carbon source on the growth, cell morphology, and production of high-value-added metabolites of two microalgal species, namely Chlorella vulgaris and Scenedesmus quadricauda, under heterotrophic and mixotrophic conditions, using monochromatic illumination from light-emitting diodes (LEDs) emitting blue, red, yellow, and white (control) light. The findings indicated that both microalgae strains exhibited higher biomass yield on the mixotrophic growth system when compared to the heterotrophic one, while S. quadricauda generally performed better than C. vulgaris. In mixotrophic mode, the use of different monochromatic illumination affected biomass production differently on both strains. In S. quadricauda, growth rate was higher under red light (μmax = 0.89 d-1), while the highest biomass concentration and yield per gram of consumed glycerol were achieved under yellow light, reaching 1.86 g/L and Yx/s = 0.18, respectively. On the other hand, C. vulgaris demonstrated a higher growth rate on blue light (μmax = 0.45 d-1) and a higher biomass production on white (control) lighting (1.34 g/L). Regarding the production of metabolites, higher yields were achieved during mixotrophic mode in both strains. In C. vulgaris, the highest lipid (26.5% of dry cell weight), protein (63%), and carbohydrate (20.3%) contents were obtained under blue, red, and yellow light, respectively, thus indicating that different light wavelengths probably activate different metabolic pathways. Similar results were obtained for S. quadricauda with red light leading to higher lipid content, while white lighting caused higher production of proteins and carbohydrates. Overall, the study demonstrated the potential of utilizing crude glycerol as a carbon source for the growth and metabolite production of microalgae and, furthermore, revealed that the strains' behavior varied depending on lighting conditions.
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Affiliation(s)
- Evagelina Korozi
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.K.); (I.K.); (V.T.); (I.C.)
| | - Io Kefalogianni
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.K.); (I.K.); (V.T.); (I.C.)
| | - Vasiliki Tsagou
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.K.); (I.K.); (V.T.); (I.C.)
| | - Iordanis Chatzipavlidis
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.K.); (I.K.); (V.T.); (I.C.)
| | - Giorgos Markou
- Laboratory of Food Biotechnology and Recycling of Agricultural By-Products, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-Demeter, Leof. Sofokli Venizelou 1, Lykovrysi, 14123 Athens, Greece
| | - Anthi Karnaouri
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.K.); (I.K.); (V.T.); (I.C.)
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Wang K, Wang Z, Ding Y, Yu Y, Wang Y, Geng Y, Li Y, Wen X. Optimization of Heterotrophic Culture Conditions for the Algae Graesiella emersonii WBG-1 to Produce Proteins. PLANTS (BASEL, SWITZERLAND) 2023; 12:2255. [PMID: 37375881 DOI: 10.3390/plants12122255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023]
Abstract
The aim of this study was to improve the protein content and yield of heterotrophic microalgal cultivation and establish a simple, economical, and efficient method for microalgal protein production using the novel green alga, Graesiella emersonii WBG-1, which has not been previously reported for heterotrophic cultivation. Through batch heterotrophic cultivation of this alga, we observed that glucose was the optimal carbon source, while it could not use sucrose as a carbon source. Biomass production and protein content were significantly reduced when sodium acetate was used as the carbon source. Compared with nitrate, protein content increased by 93% when urea was used as the nitrogen source. Cultivation temperature had a significant impact on biomass production and protein content. The optimal conditions were glucose as the carbon source at an initial concentration of 10 g/L, urea as the nitrogen source at an initial concentration of 1.62 g/L, and a culture temperature of 35 °C. On the second day of batch cultivation, the highest protein content (66.14%) was achieved, which was significantly higher than that reported in heterotrophic cultures of Chlorella and much higher than that reported for specially established technologies aimed at increasing the protein content, such as two-stage heterotrophic, heterotrophy-dilution-photoinduction, and mixotrophic processes. These results demonstrate the great potential of the heterotrophic cultivation of G. emersonii WBG-1 for protein production.
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Affiliation(s)
- Kaixuan Wang
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Zhongjie Wang
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
| | - Yi Ding
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
| | - Youzhi Yu
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
| | - Yali Wang
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yahong Geng
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
| | - Yeguang Li
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
| | - Xiaobin Wen
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China
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Bakhsh A, Park J, Baritugo KA, Kim B, Sil Moon S, Rahman A, Park S. A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients. Front Nutr 2023; 10:1110613. [PMID: 37229478 PMCID: PMC10203216 DOI: 10.3389/fnut.2023.1110613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 04/12/2023] [Indexed: 05/27/2023] Open
Abstract
This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.
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Affiliation(s)
- Allah Bakhsh
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Juhee Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Kei Anne Baritugo
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Bosung Kim
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Sung Sil Moon
- Healthy Food Technology, Sunjin Co., Ltd., Icheon, Republic of Korea
| | - Attaur Rahman
- Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
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12
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Eilam Y, Khattib H, Pintel N, Avni D. Microalgae-Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health. GLOBAL CHALLENGES (HOBOKEN, NJ) 2023; 7:2200177. [PMID: 37205927 PMCID: PMC10190620 DOI: 10.1002/gch2.202200177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/27/2023] [Indexed: 05/21/2023]
Abstract
Dietary proteins derived from animal sources, although containing well-balanced profiles of essential amino acids, have considerable environmental and adverse health effects associated with the intake of some animal protein-based products. Consuming foods based on animal proteins carries a higher risk of developing non-communicable diseases such as cancer, heart disease, non-alcoholic fatty liver disease (NAFLD), and inflammatory bowel disease (IBD). Moreover, dietary protein consumption is increasing due to population growth, posing a supply challenge. There is, therefore, growing interest in discovering novel alternative protein sources. In this context, microalgae have been recognized as strategic crops that can provide a sustainable source of protein. Compared to conventional high-protein crops, using microalgal biomass for protein production presents several advantages in food and feed in terms of productivity, sustainability, and nutritional value. Moreover, microalgae positively impact the environment by not exploiting land or causing water pollution. Many studies have revealed the potential of microalgae as an alternative protein source with the added value of positive effects on human health due to their anti-inflammatory, antioxidant, and anti-cancer properties. The main emphasis of this review is on the potential health-promoting applications of microalgae-based proteins, peptides, and bioactive substances for IBD and NAFLD.
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Affiliation(s)
- Yahav Eilam
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
- Department of BiotechnologyTel Hai CollegeUpper GalileeNorth1220800Israel
| | - Hamdan Khattib
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
| | - Noam Pintel
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
| | - Dorit Avni
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
- Department of BiotechnologyTel Hai CollegeUpper GalileeNorth1220800Israel
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13
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Maurício T, Couto D, Lopes D, Conde T, Pais R, Batista J, Melo T, Pinho M, Moreira ASP, Trovão M, Barros A, Cardoso H, Silva J, Domingues P, Domingues MR. Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains. Foods 2023; 12:foods12081625. [PMID: 37107420 PMCID: PMC10137388 DOI: 10.3390/foods12081625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/06/2023] [Accepted: 04/09/2023] [Indexed: 04/29/2023] Open
Abstract
The microalga Chlorella vulgaris is a popular food ingredient widely used in the industry, with an increasing market size and value. Currently, several edible strains of C. vulgaris with different organoleptic characteristics are commercialized to meet consumer needs. This study aimed to compare the fatty acid (FA) and lipid profile of four commercialized strains of C. vulgaris (C-Auto, C-Hetero, C-Honey, and C-White) using gas- and liquid-chromatography coupled to mass-spectrometry approaches, and to evaluate their antioxidant and anti-inflammatory properties. Results showed that C-Auto had a higher lipid content compared to the other strains and higher levels of omega-3 polyunsaturated FAs (PUFAs). However, the C-Hetero, C-Honey, and C-White strains had higher levels of omega-6 PUFAs. The lipidome signature was also different between strains, as C-Auto had a higher content of polar lipids esterified to omega-3 PUFAs, while C-White had a higher content of phospholipids with omega-6 PUFAs. C-Hetero and C-Honey showed a higher content of triacylglycerols. All extracts showed antioxidant and anti-inflammatory activity, highlighting C-Auto with greater potential. Overall, the four strains of C. vulgaris can be selectively chosen as a source of added-value lipids to be used as ingredients in food and nutraceutical applications for different market needs and nutritional requirements.
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Affiliation(s)
- Tatiana Maurício
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Daniela Couto
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Diana Lopes
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Tiago Conde
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- Department of Medical Sciences and Institute of Biomedicine-iBiMED, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rita Pais
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Joana Batista
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Tânia Melo
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Marisa Pinho
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Ana S P Moreira
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Mafalda Trovão
- Allmicroalgae Natural Products S.A., R&D Department, Rua 25 de Abril, 2445-287 Pataias, Portugal
| | - Ana Barros
- Allmicroalgae Natural Products S.A., R&D Department, Rua 25 de Abril, 2445-287 Pataias, Portugal
| | - Helena Cardoso
- Allmicroalgae Natural Products S.A., R&D Department, Rua 25 de Abril, 2445-287 Pataias, Portugal
| | - Joana Silva
- Allmicroalgae Natural Products S.A., R&D Department, Rua 25 de Abril, 2445-287 Pataias, Portugal
| | - Pedro Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
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14
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Bošković Cabrol M, Glišić M, Baltić M, Jovanović D, Silađi Č, Simunović S, Tomašević I, Raymundo A. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. Meat Sci 2023; 198:109123. [PMID: 36702067 DOI: 10.1016/j.meatsci.2023.109123] [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: 10/06/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.
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Affiliation(s)
- Marija Bošković Cabrol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia.
| | - Milica Glišić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Milan Baltić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Dragoljub Jovanović
- Department of Animal Nutrition, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Čaba Silađi
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Stefan Simunović
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomašević
- German Institute of Food Technologies (DIL), Quackenbruck, Germany
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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15
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Barone GD, Cernava T, Ullmann J, Liu J, Lio E, Germann AT, Nakielski A, Russo DA, Chavkin T, Knufmann K, Tripodi F, Coccetti P, Secundo F, Fu P, Pfleger B, Axmann IM, Lindblad P. Recent developments in the production and utilization of photosynthetic microorganisms for food applications. Heliyon 2023; 9:e14708. [PMID: 37151658 PMCID: PMC10161259 DOI: 10.1016/j.heliyon.2023.e14708] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 03/08/2023] [Accepted: 03/15/2023] [Indexed: 05/09/2023] Open
Abstract
The growing use of photosynthetic microorganisms for food and food-related applications is driving related biotechnology research forward. Increasing consumer acceptance, high sustainability, demand of eco-friendly sources for food, and considerable global economic concern are among the main factors to enhance the focus on the novel foods. In the cases of not toxic strains, photosynthetic microorganisms not only provide a source of sustainable nutrients but are also potentially healthy. Several published studies showed that microalgae are sources of accessible protein and fatty acids. More than 400 manuscripts were published per year in the last 4 years. Furthermore, industrial approaches utilizing these microorganisms are resulting in new jobs and services. This is in line with the global strategy for bioeconomy that aims to support sustainable development of bio-based sectors. Despite the recognized potential of the microalgal biomass value chain, significant knowledge gaps still exist especially regarding their optimized production and utilization. This review highlights the potential of microalgae and cyanobacteria for food and food-related applications as well as their market size. The chosen topics also include advanced production as mixed microbial communities, production of high-value biomolecules, photoproduction of terpenoid flavoring compounds, their utilization for sustainable agriculture, application as source of nutrients in space, and a comparison with heterotrophic microorganisms like yeast to better evaluate their advantages over existing nutrient sources. This comprehensive assessment should stimulate further interest in this highly relevant research topic.
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Affiliation(s)
- Giovanni D. Barone
- Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, 8010, Graz, Austria
- Corresponding author.
| | - Tomislav Cernava
- Institute of Environmental Biotechnology, Graz University of Technology, Petersgasse 12/I, 8010, Graz, Austria
| | - Jörg Ullmann
- Roquette Klötze GmbH & Co. KG, Lockstedter Chaussee 1, D-38486, Klötze, Germany
| | - Jing Liu
- State Key Laboratory of Marine Resource Utilization in South China Sea Hainan University, 58 Renmin Avenue, Meilan District, Haikou, Hainan Province, 570228, PR China
| | - Elia Lio
- Institute of Chemical Sciences and Technologies (SCITEC) “Giulio Natta” Italian National Research Council (CNR), via Mario Bianco 9, 20131, Milan, Italy
| | - Anna T. Germann
- Synthetic Microbiology, Department of Biology, Heinrich Heine University Düsseldorf, 40225, Düsseldorf, Germany
| | - Andreas Nakielski
- Synthetic Microbiology, Department of Biology, Heinrich Heine University Düsseldorf, 40225, Düsseldorf, Germany
| | - David A. Russo
- Friedrich Schiller University Jena, Institute for Inorganic and Analytical Chemistry, Bioorganic Analytics, Lessingstr. 8, D-07743, Jena, Germany
| | - Ted Chavkin
- Department of Chemical and Biological Engineering, University of Wisconsin-Madison, Madison, WI, USA
| | | | - Farida Tripodi
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126, Milano, Italy
| | - Paola Coccetti
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126, Milano, Italy
| | - Francesco Secundo
- Institute of Chemical Sciences and Technologies (SCITEC) “Giulio Natta” Italian National Research Council (CNR), via Mario Bianco 9, 20131, Milan, Italy
| | - Pengcheng Fu
- State Key Laboratory of Marine Resource Utilization in South China Sea Hainan University, 58 Renmin Avenue, Meilan District, Haikou, Hainan Province, 570228, PR China
| | - Brian Pfleger
- Knufmann GmbH, Bergstraße 23, D-38486, Klötze, Germany
| | - Ilka M. Axmann
- Synthetic Microbiology, Department of Biology, Heinrich Heine University Düsseldorf, 40225, Düsseldorf, Germany
- Cluster of Excellence on Plant Sciences (CEPLAS), Heinrich Heine University Düsseldorf, D-40001, Düsseldorf, Germany
- Corresponding author. Synthetic Microbiology, Department of Biology, Heinrich Heine University Düsseldorf, 40225, Düsseldorf, Germany.
| | - Peter Lindblad
- Microbial Chemistry, Department of Chemistry–Ångström, Uppsala University, Box 523, SE-75120, Uppsala, Sweden
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16
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Quintieri L, Nitride C, De Angelis E, Lamonaca A, Pilolli R, Russo F, Monaci L. Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues. Nutrients 2023; 15:nu15061509. [PMID: 36986239 PMCID: PMC10054669 DOI: 10.3390/nu15061509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023] Open
Abstract
The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Francesco Russo
- Functional Gastrointestinal Disorders Research Group, National Institute of Gastroenterology IRCCS "Saverio de Bellis", 70013 Castellana Grotte, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
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17
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Diaz CJ, Douglas KJ, Kang K, Kolarik AL, Malinovski R, Torres-Tiji Y, Molino JV, Badary A, Mayfield SP. Developing algae as a sustainable food source. Front Nutr 2023; 9:1029841. [PMID: 36742010 PMCID: PMC9892066 DOI: 10.3389/fnut.2022.1029841] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 12/05/2022] [Indexed: 01/20/2023] Open
Abstract
Current agricultural and food production practices are facing extreme stress, posed by climate change and an ever-increasing human population. The pressure to feed nearly 8 billion people while maintaining a minimal impact on the environment has prompted a movement toward new, more sustainable food sources. For thousands of years, both the macro (seaweed and kelp) and micro (unicellular) forms of algae have been cultivated as a food source. Algae have evolved to be highly efficient at resource utilization and have proven to be a viable source of nutritious biomass that could address many of the current food production issues. Particularly for microalgae, studies of their large-scale growth and cultivation come from the biofuel industry; however, this knowledge can be reasonably translated into the production of algae-based food products. The ability of algae to sequester CO2 lends to its sustainability by helping to reduce the carbon footprint of its production. Additionally, algae can be produced on non-arable land using non-potable water (including brackish or seawater), which allows them to complement rather than compete with traditional agriculture. Algae inherently have the desired qualities of a sustainable food source because they produce highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals. Although algae have yet to be fully domesticated as food sources, a variety of cultivation and breeding tools exist that can be built upon to allow for the increased productivity and enhanced nutritional and organoleptic qualities that will be required to bring algae to mainstream utilization. Here we will focus on microalgae and cyanobacteria to highlight the current advancements that will expand the variety of algae-based nutritional sources, as well as outline various challenges between current biomass production and large-scale economic algae production for the food market.
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Affiliation(s)
- Crisandra J. Diaz
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Kai J. Douglas
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Kalisa Kang
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Ashlynn L. Kolarik
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Rodeon Malinovski
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Yasin Torres-Tiji
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - João V. Molino
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Amr Badary
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States
| | - Stephen P. Mayfield
- Mayfield Lab, Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, San Diego, CA, United States,California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, United States,*Correspondence: Stephen P. Mayfield,
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18
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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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19
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Zhang H, Wen H, Yin H, Qin W, Liu X, Wang Y, Liu Y. A novel approach for harvesting the microalgae Chlorella vulgaris with sodium alginate microspheres using buoy-bead flotation method. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 851:158418. [PMID: 36055496 DOI: 10.1016/j.scitotenv.2022.158418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/24/2022] [Accepted: 08/26/2022] [Indexed: 06/15/2023]
Abstract
In order to reduce the residue of buoy-beads and solve the problem of pollution caused by high flocculant consumption, SAMs1(sodium alginate microspheres) with sodium alginate were used as the raw material to harvest microalgae for the first time. In addition, during the manufacturing of SAMs, the re-frying oil was used as the dispersion system, which not only reduced the cost, but also provided new ideas for the treatment of re-frying oil. Response surface methodology was used to explore the influence of different factors and the interaction of variables, and the harvesting process was optimized using the multi-objective optimization. Based upon the calculation of XDLVO (extended Derjaguin-Laudau-Verwey-Overbeek) theory and the characterization of Fourier Transform Infrared Spectroscopy, the harvesting mechanism of buoy-bead flotation method was clarified. The results showed that the combination of SAMs and a small amount of aluminum sulfate could replace air flotation and traditional buoy-bead flotation with solid particles as buoy-beads to harvest C. vulgaris (Chlorella vulgaris). For the multi-objective optimization with harvesting efficiency as the priority, the predicted pH, the concentrations of aluminum sulfate and buoy-beads and the dilution factor had values of 8.25, 56.09 mg/L, 17.46 mL/L, and 2.15, respectively. In the validation experiment, the harvesting efficiency and the enrichment ratio of C. vulgaris could reach the values of 97.51 % and 1.97 %, respectively. For the validation experiment of reverse optimization with focusing on enrichment ratio, the harvesting efficiency and the enrichment ratio of C. vulgaris had the values of 93.78 % and 2.65 %, respectively. The essence of improving the harvesting mechanism was the combination of carboxyl and hydroxyl groups between C. vulgaris and SAMs and the adsorption of positive ions by specific proteins on the surface of C. vulgaris to reduce electrostatic repulsion.
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Affiliation(s)
- Haowen Zhang
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China
| | - Hao Wen
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China.
| | - Hongwei Yin
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China
| | - Wei Qin
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China
| | - Xu Liu
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China
| | - Yue Wang
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China
| | - Ying Liu
- School of Earth and Environment, Anhui University of Science and Technology, Huainan 232001, China.
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20
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Khemiri S, Nunes MC, Raymundo A, Smaali I. In vitro
starch digestibility and estimation of glycemic index in algae‐based couscous. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sheyma Khemiri
- University of Carthage INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080, Cedex Tunisia
| | - M Cristiana Nunes
- LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349‐017 Lisboa Portugal
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349‐017 Lisboa Portugal
| | - Issam Smaali
- University of Carthage INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080, Cedex Tunisia
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21
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Bartolomeu M, Vieira C, Dias M, Conde T, Couto D, Lopes D, Neves B, Melo T, Rey F, Alves E, Silva J, Abreu H, Almeida A, Domingues MR. Bioprospecting antibiotic properties in photodynamic therapy of lipids from Codium tomemtosum and Chlorella vulgaris. Biochimie 2022; 203:32-39. [DOI: 10.1016/j.biochi.2022.09.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/14/2022] [Accepted: 09/19/2022] [Indexed: 11/25/2022]
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22
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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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23
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Gohara-Beirigo AK, Matsudo MC, Cezare-Gomes EA, Carvalho JCMD, Danesi EDG. Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Random Mutagenesis as a Promising Tool for Microalgal Strain Improvement towards Industrial Production. Mar Drugs 2022; 20:md20070440. [PMID: 35877733 PMCID: PMC9318807 DOI: 10.3390/md20070440] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/27/2022] [Accepted: 06/27/2022] [Indexed: 02/06/2023] Open
Abstract
Microalgae have become a promising novel and sustainable feedstock for meeting the rising demand for food and feed. However, microalgae-based products are currently hindered by high production costs. One major reason for this is that commonly cultivated wildtype strains do not possess the robustness and productivity required for successful industrial production. Several strain improvement technologies have been developed towards creating more stress tolerant and productive strains. While classical methods of forward genetics have been extensively used to determine gene function of randomly generated mutants, reverse genetics has been explored to generate specific mutations and target phenotypes. Site-directed mutagenesis can be accomplished by employing different gene editing tools, which enable the generation of tailor-made genotypes. Nevertheless, strategies promoting the selection of randomly generated mutants avoid the introduction of foreign genetic material. In this paper, we review different microalgal strain improvement approaches and their applications, with a primary focus on random mutagenesis. Current challenges hampering strain improvement, selection, and commercialization will be discussed. The combination of these approaches with high-throughput technologies, such as fluorescence-activated cell sorting, as tools to select the most promising mutants, will also be discussed.
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Bleisch R, Freitag L, Ihadjadene Y, Sprenger U, Steingröwer J, Walther T, Krujatz F. Strain Development in Microalgal Biotechnology-Random Mutagenesis Techniques. LIFE (BASEL, SWITZERLAND) 2022; 12:life12070961. [PMID: 35888051 PMCID: PMC9315690 DOI: 10.3390/life12070961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/15/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022]
Abstract
Microalgal biomass and metabolites can be used as a renewable source of nutrition, pharmaceuticals and energy to maintain or improve the quality of human life. Microalgae’s high volumetric productivity and low impact on the environment make them a promising raw material in terms of both ecology and economics. To optimize biotechnological processes with microalgae, improving the productivity and robustness of the cell factories is a major step towards economically viable bioprocesses. This review provides an overview of random mutagenesis techniques that are applied to microalgal cell factories, with a particular focus on physical and chemical mutagens, mutagenesis conditions and mutant characteristics.
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Affiliation(s)
- Richard Bleisch
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
| | - Leander Freitag
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
| | - Yob Ihadjadene
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
| | - Una Sprenger
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
| | - Juliane Steingröwer
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
| | - Thomas Walther
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
| | - Felix Krujatz
- Institute of Natural Materials Technology, Technische Universität Dresden, 01069 Dresden, Germany; (R.B.); (L.F.); (Y.I.); (U.S.); (J.S.); (T.W.)
- Biotopa gGmbH—Center for Applied Aquaculture & Bioeconomy, 01454 Radeberg, Germany
- Faculty of Natural and Environmental Sciences, University of Applied Sciences Zittau/Görlitz, 02763 Zittau, Germany
- Correspondence:
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26
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Mendes MC, Navalho S, Ferreira A, Paulino C, Figueiredo D, Silva D, Gao F, Gama F, Bombo G, Jacinto R, Aveiro SS, Schulze PSC, Gonçalves AT, Pereira H, Gouveia L, Patarra RF, Abreu MH, Silva JL, Navalho J, Varela JCS, Speranza LG. Algae as Food in Europe: An Overview of Species Diversity and Their Application. Foods 2022; 11:foods11131871. [PMID: 35804686 PMCID: PMC9265617 DOI: 10.3390/foods11131871] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 01/16/2023] Open
Abstract
Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption.
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Affiliation(s)
- Madalena Caria Mendes
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Sofia Navalho
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Alice Ferreira
- LNEG, National Laboratory of Energy and Geology I.P., Bioenergy Unit, 1649-038 Lisbon, Portugal;
| | - Cristina Paulino
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Daniel Figueiredo
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Daniel Silva
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Fengzheng Gao
- Bioprocess Engineering, AlgaePARC, Wageningen University, P.O. Box 16, 6700 AA Wageningen, The Netherlands;
| | - Florinda Gama
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Gabriel Bombo
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Rita Jacinto
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Susana S. Aveiro
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Peter S. C. Schulze
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
- Faculty of Biosciences and Aquaculture, Nord University, 8049 Bodø, Norway
| | - Ana Teresa Gonçalves
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Hugo Pereira
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
| | - Luisa Gouveia
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
- LNEG, National Laboratory of Energy and Geology I.P., Bioenergy Unit, 1649-038 Lisbon, Portugal;
| | - Rita F. Patarra
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Azorean Biodiversity Group, Faculty of Sciences and Technology, University of the Azores, 500-321 Ponta Delgada, Portugal;
- Expolab—Ciência Viva Science Centre, Avenida da Ciência—Beta, 9560-421 Lagoa, Portugal
| | - Maria Helena Abreu
- ALGAplus, Produção e Comercialização de Algas e Seus Derivados, Lda., 3830-196 Ílhavo, Portugal;
| | - Joana L. Silva
- Allmicroalgae—Natural Products, 2445-413 Pataias, Portugal;
| | - João Navalho
- Necton S.A., Belamandil s/n, 8700-152 Olhão, Portugal;
| | - João C. S. Varela
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
- Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Lais Galileu Speranza
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.C.M.); (S.N.); (C.P.); (D.F.); (D.S.); (F.G.); (G.B.); (R.J.); (S.S.A.); (P.S.C.S.); (A.T.G.); (H.P.); (L.G.); (J.C.S.V.)
- Correspondence:
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Pan-utai W, Iamtham S, Roytrakul S, Settachaimongkon S, Wattanasiritham LS, Boonbumrung S, Mookdasanit J, Sithtisarn S. Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches. LIFE (BASEL, SWITZERLAND) 2022; 12:life12060911. [PMID: 35743942 PMCID: PMC9227609 DOI: 10.3390/life12060911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/12/2022] [Accepted: 06/15/2022] [Indexed: 01/07/2023]
Abstract
Arthrospira (Spirulina) platensis is known for its use as a food supplement, with reported therapeutic properties including antiviral, anti-inflammatory and antioxidant activity. Arthrospira is also an excellent source of proteins and C-phycocyanin. The latter is a light-harvesting pigment-protein complex in cyanobacteria, located on the outer surface of the thylakoid membrane and comprising 40 to 60% of the total soluble protein in cells. Random mutagenesis is a useful tool as a non-genetically modified mutation method that has been widely used to generate mutants of different microorganisms. Exposure of microalgae or cyanobacteria to chemical stimuli affects their growth and many biological processes. Chemicals influence several proteins, including those involved in carbohydrate and energy metabolisms, photosynthesis and stress-related proteins (oxidative stress-reactive oxygen species (ROS) scavenging enzymes). Signal transduction pathways and ion transportation mechanisms are also impacted by chemical treatment, with changes causing the production of numerous biomolecules and stimulation of defence responses. This study compared the protein contents of A. platensis control and after mutagenesis using diethyl sulphate (DES) under various treatment concentrations for effective mutation of A. platensis. Results identified 1152 peptides using proteomics approaches. The proteins were classified into 23 functional categories. Random mutagenesis of A. platensis by DES was found to be highly effective for C-phycocyanin and protein production.
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Affiliation(s)
- Wanida Pan-utai
- Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand;
- Correspondence:
| | - Siriluck Iamtham
- Department of Science, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand;
- Center for Agricultural Biotechnology, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
- Center of Excellence on Agricultural Biotechnology: (AG-BIO/PERDO-CHE), Bangkok 10900, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Pathum Thani 12120, Thailand;
| | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand;
| | - Ladda Sangduean Wattanasiritham
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand; (L.S.W.); (S.B.)
| | - Sumitra Boonbumrung
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand; (L.S.W.); (S.B.)
| | - Juta Mookdasanit
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Chatuchak, Bangkok 10900, Thailand;
| | - Sayamon Sithtisarn
- Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand;
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Microalgae as Potential Sources of Bioactive Compounds for Functional Foods and Pharmaceuticals. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125877] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Microalgae are an untapped source of bioactive compounds with various biotechnological applications. Several species are industrially produced and commercialized for the feed or cosmetic industries, however, other applications in the functional food and pharmaceutical markets can be foreseen. In this study, nine industrial/commercial species were evaluated for in vitro antioxidant, calcium-chelating, anti-tumoral, and anti-inflammatory activities. The most promising extracts were fractionated yielding several promising fractions namely, of Tetraselmis striata CTP4 with anti-inflammatory activity (99.0 ± 0.8% reduction in TNF-α production in LPS stimulated human macrophages at 50 µg/mL), of Phaeodactylum Tricornutum with cytotoxicity towards cancerous cell lines (IC50 = 22.3 ± 1.8 μg/mL and 27.5 ± 1.6 μg/mL for THP-1 and HepG2, respectively) and of Porphyridium sp. and Skeletonema sp. with good chelating activity for iron, copper and calcium (IC50 = 0.047, 0.272, 0.0663 mg/mL and IC50 = 0.055, 0.240, 0.0850 mg/mL, respectively). These fractions were chemically characterized by GC–MS after derivatization and in all, fatty acids at various degrees of unsaturation were the most abundant compounds. Some of the species under study proved to be potentially valuable sources of antioxidant, metal chelators, anti-tumoral and anti-inflammatory compounds with possible application in the functional food and pharmaceutical industries.
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29
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Microalgae based production of single-cell protein. Curr Opin Biotechnol 2022; 75:102705. [DOI: 10.1016/j.copbio.2022.102705] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 02/03/2022] [Accepted: 02/13/2022] [Indexed: 01/04/2023]
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Ribeiro C, Santos ET, Costa L, Brazinha C, Saraiva P, Crespo JG. Nannochloropsis sp. Biorefinery: Recovery of Soluble Protein by Membrane Ultrafiltration/Diafiltration. MEMBRANES 2022; 12:membranes12040401. [PMID: 35448371 PMCID: PMC9032216 DOI: 10.3390/membranes12040401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 11/16/2022]
Abstract
This work proposes a way to maximize the potential of a Nannochloropsis sp. biorefinery process, through membrane technology, producing an extract enriched in soluble proteins, free from the insoluble protein fraction, with a low lipid content and eliminating the colored chlorophyll-a. This procedure, following the principles of a circular economy approach, allows for the valorization of a stream from the biorefining of Nannochloropsis sp. that, otherwise, would be considered a residue without commercial value. The process proposed minimizes fouling phenomena at the membrane surface, making it possible to achieve high permeate fluxes, thus reducing the need for membrane cleaning and, therefore, contributing to an extended membrane lifetime. Supernatant obtained after centrifugation of a suspension of ruptured Nannochloropsis sp. cells was processed by ultrafiltration using a membrane with a cut-off of 100 kDa MWCO. Two different operating approaches were evaluated—controlled transmembrane pressure and controlled permeate flux—under concentration and diafiltration modes. Ultrafiltration operated in a diafiltration mode, under controlled permeate flux conditions, led to the highest soluble protein recovery (78%) with the highest constant permeate flux (12 L·m−2·h−1) and low membrane fouling.
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Affiliation(s)
- Cláudia Ribeiro
- LAQV/Requimte, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (C.R.); (J.G.C.)
- A4F—Algae for Future, Campus do Lumiar, Estrada do Paço do Lumiar, Edif. E, R/C, 1649-038 Lisboa, Portugal;
| | - Edgar T. Santos
- A4F—Algae for Future, Campus do Lumiar, Estrada do Paço do Lumiar, Edif. E, R/C, 1649-038 Lisboa, Portugal;
- Correspondence: (E.T.S.); (C.B.); Tel.: +351-21-807-24-99 (E.T.S.); +351-21-294-83-85 (C.B.)
| | - Luís Costa
- A4F—Algae for Future, Campus do Lumiar, Estrada do Paço do Lumiar, Edif. E, R/C, 1649-038 Lisboa, Portugal;
| | - Carla Brazinha
- LAQV/Requimte, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (C.R.); (J.G.C.)
- Correspondence: (E.T.S.); (C.B.); Tel.: +351-21-807-24-99 (E.T.S.); +351-21-294-83-85 (C.B.)
| | - Pedro Saraiva
- CIEPQPF, Chemical Engineering Department, FCT, University of Coimbra, 3030-790 Coimbra, Portugal;
- Dean of NOVA IMS, NOVA University of Lisbon, 1070-312 Lisboa, Portugal
| | - João G. Crespo
- LAQV/Requimte, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (C.R.); (J.G.C.)
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Montoya-Arroyo A, Lehnert K, Lux PE, Jiménez VM, Esquivel P, Silva-Benavides AM, Vetter W, Frank J. 11'-α-Tocomonoenol is the major α-tocomonoenol isomer in cyanobacteria and microalgae from Costa Rica. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104325] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Mapstone LJ, Leite MN, Purton S, Crawford IA, Dartnell L. Cyanobacteria and microalgae in supporting human habitation on Mars. Biotechnol Adv 2022; 59:107946. [DOI: 10.1016/j.biotechadv.2022.107946] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 02/21/2022] [Accepted: 03/15/2022] [Indexed: 12/16/2022]
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Khemiri S, Nunes MC, Bessa RJB, Alves SP, Smaali I, Raymundo A. Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility. Foods 2021; 10:3159. [PMID: 34945710 PMCID: PMC8701376 DOI: 10.3390/foods10123159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/06/2021] [Accepted: 12/14/2021] [Indexed: 12/02/2022] Open
Abstract
The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G' and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a "trendy" and sustainable ingredient.
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Affiliation(s)
- Sheyma Khemiri
- Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), National Institute of Applied Science and Technology, University of Carthage, BP 676, Tunis 1080, Tunisia; (S.K.); (I.S.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Rui J. B. Bessa
- CIISA, Faculdade de Medicina Veterinária, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal; (R.J.B.B.); (S.P.A.)
| | - Susana P. Alves
- CIISA, Faculdade de Medicina Veterinária, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal; (R.J.B.B.); (S.P.A.)
| | - Issam Smaali
- Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), National Institute of Applied Science and Technology, University of Carthage, BP 676, Tunis 1080, Tunisia; (S.K.); (I.S.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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Kselíková V, Singh A, Bialevich V, Čížková M, Bišová K. Improving microalgae for biotechnology - From genetics to synthetic biology - Moving forward but not there yet. Biotechnol Adv 2021; 58:107885. [PMID: 34906670 DOI: 10.1016/j.biotechadv.2021.107885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/28/2021] [Accepted: 12/07/2021] [Indexed: 12/28/2022]
Abstract
Microalgae are a diverse group of photosynthetic organisms that can be exploited for the production of different compounds, ranging from crude biomass and biofuels to high value-added biochemicals and synthetic proteins. Traditionally, algal biotechnology relies on bioprospecting to identify new highly productive strains and more recently, on forward genetics to further enhance productivity. However, it has become clear that further improvements in algal productivity for biotechnology is impossible without combining traditional tools with the arising molecular genetics toolkit. We review recent advantages in developing high throughput screening methods, preparing genome-wide mutant libraries, and establishing genome editing techniques. We discuss how algae can be improved in terms of photosynthetic efficiency, biofuel and high value-added compound production. Finally, we critically evaluate developments over recent years and explore future potential in the field.
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Affiliation(s)
- Veronika Kselíková
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic; Faculty of Science, University of South Bohemia, 37005 České Budějovice, Czech Republic
| | - Anjali Singh
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic
| | - Vitali Bialevich
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic
| | - Mária Čížková
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic
| | - Kateřina Bišová
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic.
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Wen H, Zhang H, He M, Zhang X. A novel approach for harvesting of the microalgae Chlorella vulgaris with Moringa oleifera extracts microspheres by Buoy-bead flotation method. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102479] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Schüler LM, Bombo G, Duarte P, Santos TF, Maia IB, Pinheiro F, Marques J, Jacinto R, Schulze PSC, Pereira H, Barreira L, Varela JCS. Carotenoid biosynthetic gene expression, pigment and n-3 fatty acid contents in carotenoid-rich Tetraselmis striata CTP4 strains under heat stress combined with high light. BIORESOURCE TECHNOLOGY 2021; 337:125385. [PMID: 34147770 DOI: 10.1016/j.biortech.2021.125385] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/02/2021] [Accepted: 06/03/2021] [Indexed: 06/12/2023]
Abstract
In this study, two carotenoid-rich strains of the euryhaline microalga Tetraselmis striata CTP4 were isolated by random mutagenesis combined with selection via fluorescence activated cell sorting and growth on norflurazon. Both strains, ED5 and B11, showed an up to 1.5-fold increase in carotenoid contents as compared with the wildtype, independent of the growth conditions. More specifically, violaxanthin, β-carotene and lutein contents reached as high as 1.63, 4.20 and 3.81 mg g-1 DW, respectively. Genes coding for phytoene synthase, phytoene desaturase, lycopene-β-cyclase and ε-ring hydroxylase involved in carotenoid biosynthesis were found to be upregulated in ED5 and B11 cells as compared to the wildtype. Both strains showed higher contents of eicosapentaenoic acid as compared with those of the wildtype, reaching up to 4.41 and 2.88 mg g-1 DW, respectively. Overall, these results highlight the complexity of changes in carotenoid biosynthesis regulation that are required to improve pigment contents in microalgae.
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Affiliation(s)
- Lisa M Schüler
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Gabriel Bombo
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; Green Colab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Paulo Duarte
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Tamára F Santos
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Inês B Maia
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Filipa Pinheiro
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - José Marques
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Rita Jacinto
- Green Colab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Peter S C Schulze
- Green Colab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Hugo Pereira
- Green Colab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Luísa Barreira
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; Green Colab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - João C S Varela
- Marine Biotechnology Group, Centre of Marine Sciences, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; Green Colab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
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Supra-Optimal Temperature: An Efficient Approach for Overaccumulation of Starch in the Green Alga Parachlorella kessleri. Cells 2021; 10:cells10071806. [PMID: 34359975 PMCID: PMC8306380 DOI: 10.3390/cells10071806] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/11/2021] [Accepted: 07/12/2021] [Indexed: 11/25/2022] Open
Abstract
Green algae are fast-growing microorganisms that are considered promising for the production of starch and neutral lipids, and the chlorococcal green alga Parachlorella kessleri is a favorable model, as it can produce both starch and neutral lipids. P. kessleri commonly divides into more than two daughter cells by a specific mechanism—multiple fission. Here, we used synchronized cultures of the alga to study the effects of supra-optimal temperature. Synchronized cultures were grown at optimal (30 °C) and supra-optimal (40 °C) temperatures and incident light intensities of 110 and 500 μmol photons m−2 s−1. The time course of cell reproduction (DNA replication, cellular division), growth (total RNA, protein, cell dry matter, cell size), and synthesis of energy reserves (net starch, neutral lipid) was studied. At 40 °C, cell reproduction was arrested, but growth and accumulation of energy reserves continued; this led to the production of giant cells enriched in protein, starch, and neutral lipids. Furthermore, we examined whether the increased temperature could alleviate the effects of deuterated water on Parachlorella kessleri growth and division; results show that supra-optimal temperature can be used in algal biotechnology for the production of protein, (deuterated) starch, and neutral lipids.
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Eze CN, Ogbonna IO, Aoyagi H, Ogbonna JC. Comparison of growth, protein and carotenoid contents of some freshwater microalgae and the effects of urea and cultivation in a photobioreactor with reflective broth circulation guide on Desmodesmus subspicatus LC172266. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [PMCID: PMC8211972 DOI: 10.1007/s43153-021-00120-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chijioke Nwoye Eze
- Department of Microbiology, University of Nigeria, Nsukka, Nigeria
- Department of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
- Present Address: Department of Science Laboratory Technology, University of Nigeria, Nsukka, Nigeria
| | | | - Hideki Aoyagi
- Department of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
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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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