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Woern C, Grossmann L. Microbial gas fermentation technology for sustainable food protein production. Biotechnol Adv 2023; 69:108240. [PMID: 37647973 DOI: 10.1016/j.biotechadv.2023.108240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/01/2023]
Abstract
The development of novel, sustainable, and robust food production technologies represents one of the major pillars to address the most significant challenges humanity is going to face on earth in the upcoming decades - climate change, population growth, and resource depletion. The implementation of microfoods, i.e., foods formulated with ingredients from microbial cultivation, into the food supply chain has a huge potential to contribute towards energy-efficient and nutritious food manufacturing and represents a means to sustainably feed a growing world population. This review recapitulates and assesses the current state in the establishment and usage of gas fermenting bacteria as an innovative feedstock for protein production. In particular, we focus on the most promising representatives of this taxon: the hydrogen-oxidizing bacteria (hydrogenotrophs) and the methane-oxidizing bacteria (methanotrophs). These unicellular microorganisms can aerobically metabolize gaseous hydrogen and methane, respectively, to provide the required energy for building up cell material. A protein yield over 70% in the dry matter cell mass can be reached with no need for arable land and organic substrates making it a promising alternative to plant- and animal-based protein sources. We illuminate the holistic approach to incorporate protein extracts obtained from the cultivation of gas fermenting bacteria into microfoods. Herein, the fundamental properties of the bacteria, cultivation methods, downstream processing, and potential food applications are discussed. Moreover, this review covers existing and future challenges as well as sustainability aspects associated with the production of microbial protein through gas fermentation.
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Affiliation(s)
- Carlos Woern
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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2
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Prandi B, Boukid F, Van De Walle S, Cutroneo S, Comaposada J, Van Royen G, Sforza S, Tedeschi T, Castellari M. Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods 2023; 12:2395. [PMID: 37372606 DOI: 10.3390/foods12122395] [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: 05/26/2023] [Revised: 06/07/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platensis (spirulina), Chlorella vulgaris, Tetraselmis chui, or Nannochloropsis oceanica at two levels of addition (1.5% and 3.0%). The impact of microalgae species and an addition level on the amino acid profile and protein in vitro digestibility of the vegetable creams was investigated. The addition of microalgae to vegetable creams improved the protein content and the amino acid nutritional profile of vegetable creams, whereas no significant differences were observed in protein digestibility, regardless of the species and level of addition, indicating a similar degree of protein digestibility in microalgae species despite differences in their protein content and amino acid profile. This study indicates that the incorporation of microalgae is a feasible strategy to increase the protein content and nutritional quality of foods.
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Affiliation(s)
- Barbara Prandi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43121 Parma, Italy
| | - Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Industry Area, Finca Camps i Armet s/n, 17121 Girona, Spain
- ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland
| | - Simon Van De Walle
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Sara Cutroneo
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43121 Parma, Italy
| | - Josep Comaposada
- Institute of Agriculture and Food Research and Technology (IRTA), Food Industry Area, Finca Camps i Armet s/n, 17121 Girona, Spain
| | - Geert Van Royen
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43121 Parma, Italy
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43121 Parma, Italy
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Industry Area, Finca Camps i Armet s/n, 17121 Girona, Spain
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Pagnini C, Sampietro G, Santini G, Biondi N, Rodolfi L. Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties. Foods 2023; 12:foods12061128. [PMID: 36981055 PMCID: PMC10048537 DOI: 10.3390/foods12061128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/25/2023] [Accepted: 03/02/2023] [Indexed: 03/30/2023] Open
Abstract
Microalgae, because of their high nutritional value and bioactive molecule content, are interesting candidates for functional foods, including fermented foods, in which the beneficial effects of probiotic bacteria combine with those of biomolecules lying in microalgal biomass. The aim of this work was to evaluate the potential of Tisochrysis lutea F&M-M36 as a substrate for Lactiplantibacillus plantarum ATCC 8014 and to verify fermentation effects on functionality. Bacterium selection among three lactobacilli was based on growth and resistance to in vitro digestion. Microalgal raw biomass and its digested residue were fermented in two matrixes, water and diluted organic medium, and analysed for biochemical composition and antioxidant activity along with their unfermented counterparts. Bacterial survivability to digestion and raw biomass digestibility after fermentation were also evaluated. Fucoxanthin was strongly reduced (>90%) in post-digestion residue, suggesting high bioavailability. Raw biomass in diluted organic medium gave the highest bacterial growth (8.5 logCFU mL-1) and organic acid production (5 mg L-1), while bacterial survivability to digestion (<3%) did not improve. After fermentation, the antioxidant activity of lipophilic extracts increased (>90%). Fermentation appears an interesting process to obtain T. lutea-based functional foods, although further investigations are needed to optimize bacterial growth and fully evaluate its effects on functionality and organoleptic features.
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Affiliation(s)
- Caterina Pagnini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Giacomo Sampietro
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Gaia Santini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
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Van De Walle S, Broucke K, Baune MC, Terjung N, Van Royen G, Boukid F. Microalgae protein digestibility: How to crack open the black box? Crit Rev Food Sci Nutr 2023. [DOI: 10.1080/10408398.2023.2181754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Affiliation(s)
- Simon Van De Walle
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | | | - Nino Terjung
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Geert Van Royen
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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Bioactivity and Digestibility of Microalgae Tetraselmis sp. and Nannochloropsis sp. as Basis of Their Potential as Novel Functional Foods. Nutrients 2023; 15:nu15020477. [PMID: 36678348 PMCID: PMC9861193 DOI: 10.3390/nu15020477] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/09/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
It is estimated that by 2050, the world's population will exceed 10 billion people, which will lead to a deterioration in global food security. To avoid aggravating this problem, FAO and WHO have recommended dietary changes to reduce the intake of animal calories and increase the consumption of sustainable, nutrient-rich, and calorie-efficient products. Moreover, due to the worldwide rising incidence of non-communicable diseases and the demonstrated impact of diet on the risk of these disorders, the current established food pattern is focused on the consumption of foods that have functionality for health. Among promising sources of functional foods, microalgae are gaining worldwide attention because of their richness in high-value compounds with potential health benefits. However, despite the great opportunities to exploit microalgae in functional food industry, their use remains limited by challenges related to species diversity and variations in cultivation factors, changes in functional composition during extraction procedures, and limited evidence on the safety and bioavailability of microalgae bioactives. The aim of this review is to provide an updated and comprehensive discussion on the nutritional value, biological effects, and digestibility of two microalgae genera, Tetraselmis and Nannochloropsis, as basis of their potential as ingredients for the development of functional foods.
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Kamaruding NA, Muhammad Daud NA, Ismail N, Shaharuddin S. Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- N. A. Kamaruding
- Institute of Marine Biotechnology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - N. A. Muhammad Daud
- Section of Food Engineering Technology, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Melaka, Malaysia
| | | | - S. Shaharuddin
- Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology, Persiaran Sinaran Ilmu, Johor Bahru, Malaysia
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Drying Microalgae Using an Industrial Solar Dryer: A Biomass Quality Assessment. Foods 2022; 11:foods11131873. [PMID: 35804687 PMCID: PMC9265921 DOI: 10.3390/foods11131873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/06/2023] Open
Abstract
Microalgae are considered a promising resource of proteins, lipids, carbohydrates, and other functional biomolecules for food and feed markets. Competitive drying solutions are required to meet future demands for high-quality algal biomass while ensuring proper preservation at reduced costs. Since often used drying methods, such as freeze or spray drying, are energy and time consuming, more sustainable processes remain to be developed. This study tested an indirect and hybrid solar dryer as an alternative to conventional freeze drying of industrially produced Tetraselmis chui and Nannochloropsis oceanica wet paste. The effects of the drying method on biomass quality parameters, including biochemical profiles, functional properties, and microbial safety, were assessed. No significant differences were found between the applied drying technologies for total proteins, carbohydrates, lipids, and fatty acid profiles. On the other hand, some pigments showed significant differences, displaying up to 44.5% higher contents in freeze-dried samples. Minor differences were also registered in the mineral profiles (<10%). Analyses of microbial safety and functional properties of the solar-dried biomass appear adequate for food and feed products. In conclusion, industrial solar drying is a sustainable technology with a high potential to preserve high-quality microalgal biomass for various markets at expected lower costs.
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Forghani B, Mayers JJ, Albers E, Undeland I. Cultivation of microalgae - Chlorella sorokiniana and Auxenochlorella protothecoides - in shrimp boiling water residues. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Hosseinkhani N, McCauley JI, Ralph PJ. Key challenges for the commercial expansion of ingredients from algae into human food products. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102696] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Demarco M, Oliveira de Moraes J, Matos ÂP, Derner RB, de Farias Neves F, Tribuzi G. Digestibility, bioaccessibility and bioactivity of compounds from algae. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Trigo JP, Engström N, Steinhagen S, Juul L, Harrysson H, Toth GB, Pavia H, Scheers N, Undeland I. In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing. Food Chem 2021; 356:129683. [PMID: 33845254 DOI: 10.1016/j.foodchem.2021.129683] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 02/05/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023]
Abstract
Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a novel protein source the content and nutritional quality of protein in seaweed need to be improved. We assessed the influence of pH-shift processing on protein degree of hydrolysis (%DH), protein/peptide size distribution, accessibility, and cell bioavailability of Ulva fenestrata proteins after in vitro gastrointestinal digestion. pH-shift processing of Ulva, which concentrated its proteins 3.5-times, significantly improved the %DH from 27.7±2.6% to 35.7±2.1% and the amino acid accessibility from 56.9±4.1% to 72.7±0.6%. Due to the higher amino acid accessibility, the amount of most amino acids transported across the cell monolayers was higher in the protein extracts. Regarding bioavailability, both Ulva and protein extracts were as bioavailable as casein. The protein/peptide molecular size distribution after digestion did not disclose a clear association with bioavailability.
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Affiliation(s)
- João P Trigo
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
| | - Niklas Engström
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Sophie Steinhagen
- Department of Marine Sciences, Tjärnö Marine Laboratory, University of Gothenburg, Laboratorievägen 10, SE 452 96 Strömstad, Sweden
| | - Louise Juul
- Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Hanna Harrysson
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Gunilla B Toth
- Department of Marine Sciences, Tjärnö Marine Laboratory, University of Gothenburg, Laboratorievägen 10, SE 452 96 Strömstad, Sweden
| | - Henrik Pavia
- Department of Marine Sciences, Tjärnö Marine Laboratory, University of Gothenburg, Laboratorievägen 10, SE 452 96 Strömstad, Sweden
| | - Nathalie Scheers
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
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Colombo R, Ferron L, Frosi I, Papetti A. Advances in static in vitro digestion models after the COST action Infogest consensus protocol. Food Funct 2021; 12:7619-7636. [PMID: 34250533 DOI: 10.1039/d1fo01089a] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In vitro digestion models are essential to predictively evaluate the bioaccessibility and bioactivity of food molecules or natural products. Dynamic models better simulate the gastrointestinal conditions as they reproduce similar physiological environments. Despite this, static methods, also known as biochemical methods, represent a simple and useful approach for the study of different types of molecules, with a broad applicability in the nutritional, pharmaceutical, and toxicological fields. In addition, static models can be validated, avoiding the disadvantage of a difficult reproducibility of dynamic in vitro systems and inter-individual variations of in vivo experiments. A crucial point in the standardization of static models was the COST Action Infogest in 2014, which elaborated an international consensus static digestion method to harmonize experimental conditions and has general guidelines, thus allowing the comparison of studies and data. The aim of our review is to underline the impact of the Infogest consensus method and the development and evolution of in vitro static methods in the following years, with a focus on food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, V.le Taramelli 12, 27100, Pavia, Italy.
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Nutritional Profiling and Preliminary Bioactivity Screening of Five Micro-Algae Strains Cultivated in Northwest Europe. Foods 2021; 10:foods10071516. [PMID: 34359386 PMCID: PMC8307025 DOI: 10.3390/foods10071516] [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: 05/25/2021] [Revised: 06/18/2021] [Accepted: 06/24/2021] [Indexed: 12/31/2022] Open
Abstract
This study aimed to map the nutritional profile and bioactivities of five microalgae that can be grown in Northwest Europe or areas with similar cultivation conditions. Next to the biochemical composition, the in vitro digestibility of carbohydrates, proteins, and lipids was studied for Chlamydomonas nivalis, Porphyridium purpureum, Chlorella vulgaris, Nannochloropsis gaditana, and Scenedesmus species biomass. These microalgae were also assessed for their ability to inhibit the angiotensin-1-converting enzyme (ACE-1, EC 3.4.15.1), which is known to play a role in the control of blood pressure in mammals. Large differences in organic matter solubility after digestion suggested that a cell disruption step is needed to unlock the majority of the nutrients from N. gaditana and Scenedesmus species biomass. Significant amounts of free glucose (16.4–25.5 g glucose/100 g dry algae) were detected after the digestion of C. nivalis, P. purpureum, and disrupted Scenedesmus. The fatty acid profiles showed major variations, with particularly high Ω-3 fatty acid levels found in N. gaditana (5.5 ± 0.5 g/100 g dry algae), while lipid digestibility ranged from 33.3 ± 6.5% (disrupted N. gaditana) to 67.1 ± 11.2% (P. purpureum). C. vulgaris and disrupted N. gaditana had the highest protein content (45–46% of dry matter), a nitrogen solubility after digestion of 65–71%, and the degree of protein hydrolysis was determined as 31% and 26%, respectively. Microalgae inhibited ACE-1 by 73.4–87.1% at physiologically relevant concentrations compared to a commercial control. These data can assist algae growers and processors in selecting the most suitable algae species for food or feed applications.
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Matos J, Afonso C, Cardoso C, Serralheiro ML, Bandarra NM. Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food. Foods 2021; 10:1458. [PMID: 34202539 PMCID: PMC8306745 DOI: 10.3390/foods10071458] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/09/2021] [Accepted: 06/21/2021] [Indexed: 01/19/2023] Open
Abstract
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA's content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.
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Affiliation(s)
- Joana Matos
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (C.A.); (C.C.); (N.M.B.)
- Faculty of Sciences, BioISI—Biosystems & Integrative Sciences Institute, University of Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal;
| | - Cláudia Afonso
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (C.A.); (C.C.); (N.M.B.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Carlos Cardoso
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (C.A.); (C.C.); (N.M.B.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Maria L. Serralheiro
- Faculty of Sciences, BioISI—Biosystems & Integrative Sciences Institute, University of Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal;
| | - Narcisa M. Bandarra
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (C.A.); (C.C.); (N.M.B.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
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Dalheim L, Svenning JB, Olsen RL. In vitro intestinal digestion of lipids from the marine diatom Porosira glacialis compared to commercial LC n-3 PUFA products. PLoS One 2021; 16:e0252125. [PMID: 34106926 PMCID: PMC8189463 DOI: 10.1371/journal.pone.0252125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 05/10/2021] [Indexed: 11/26/2022] Open
Abstract
Marine sources of long chain omega-3 polyunsaturated fatty acids (LC n-3 PUFA) are in high demand for use in health supplements. Mass cultivated marine microalgae is a promising and sustainable source of LC n-3 PUFA, which relieves pressure on natural fish stocks. The lipid class profile from cultivated photosynthetic algae differ from the marine organisms currently used for the production of LC n-3 PUFA. The objective of this study was to compare in vitro intestinal digestion of oil extracted from the cold-adapted marine diatom Porosira glacialis with commercially available LC n-3 PUFA supplements; cod liver oil, krill oil, ethyl ester concentrate, and oil from the copepod Calanus finmarchicus (Calanus® oil). The changes in the free fatty acids and neutral and polar lipids during the enzymatic hydrolysis were characterized by liquid and gas chromatography. In Calanus® oil and the Ethyl ester concentrate, the free fatty acids increased very little (4.0 and 4.6%, respectively) during digestion. In comparison, free fatty acids in Krill oil and P. glacialis oil increased by 14.7 and 17.0%, respectively. Cod liver oil had the highest increase (28.2%) in free fatty acids during the digestion. Monounsaturated and saturated fatty acids were more easily released than polyunsaturated fatty acids in all five oils.
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Affiliation(s)
- Lars Dalheim
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
- * E-mail:
| | - Jon Brage Svenning
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Ragnar Ludvig Olsen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
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Abstract
Food digestion may be regarded as a physiological interface between food and health. During digestion, the food matrix is broken down and the component nutrients and bioactive compounds are absorbed through a synergy of mechanical, chemical, and biochemical processes. The food matrix modulates the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption, hence regulating their concentration profile in the blood and their utilization in peripheral tissues. In this review, we discuss the structural and compositional aspects of food that modulate macronutrient digestibility in each step of digestion. We also discuss in silico modeling approaches to describe the effect of the food matrix on macronutrient digestion. The detailed knowledge of how the food matrix is digested can provide a mechanistic basis to elucidate the complex effect of food on human health and design food with improved functionality.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
| | - Anja E M Janssen
- Food Processing Engineering Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
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Sales R, Galafat A, Vizcaíno A, Sáez M, Martínez T, Cerón-García M, Navarro-López E, Tsuzuki M, Acién-Fernández F, Molina-Grima E, Alarcón F. Effects of dietary use of two lipid extracts from the microalga Nannochloropsis gaditana (Lubián, 1982) alone and in combination on growth and muscle composition in juvenile gilthead seabream, Sparus aurata. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102162] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Tang Z, Ying R, Shi L. Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14758] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Zhen‐Xing Tang
- Department of Culinary Art Tourism College of Zhejiang Hangzhou Zhejiang 311231 China
| | - Rui‐Feng Ying
- College of Light Industry Science and Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Lu‐E Shi
- School of Life and Environmental Sciences Hangzhou Normal University Hangzhou Zhejiang 311121 China
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Fernandes AS, Nascimento TC, Pinheiro PN, de Rosso VV, de Menezes CR, Jacob-Lopes E, Zepka LQ. Insights on the intestinal absorption of chlorophyll series from microalgae. Food Res Int 2020; 140:110031. [PMID: 33648259 DOI: 10.1016/j.foodres.2020.110031] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/10/2020] [Accepted: 12/13/2020] [Indexed: 12/22/2022]
Abstract
The bioaccessibility and subsequent uptake by Caco-2 human intestinal cells of chlorophyll pigments from Scenedesmus obliquus were determined for the first time. In order to evaluate the impact of different types of the matrix on bioaccessibility of chlorophyll from microalgae, three different products were evaluated: isolated chlorophyll extract (ICE); wet ultrasonicated biomass (WUB); and whole dried biomass (WDB). The samples were submitted to in vitro digestion model according to the INFOGEST protocol, and Caco-2 cells determined the intestinal uptake. Chlorophyll pigments were determined by HPLC-PDA-MS/MS. A total of ten chlorophyll pigments (8,318.48 µg g-1) were separated in S. obliquus biomass, with chlorophyll a (3,507.76 µg g-1) and pheophytin a' (1,598.09 µg g-1) the major ones. After in vitro digestion, all tested products showed bioaccessible chlorophylls. However, the total bioaccessibility results were as follows: ICE (33.45%), WUB (2.65%), WDB (0.33%). Five compounds were bioaccessible in ICE, three in WUB, and one in WDB. The hydroxypheophytin a showed the highest bioaccessibility (212%) in ICE, while pheophytin a' in WUB (11%) and WDB (2%). As a result, bioavailability estimates of ICE using the Caco-2 cell showed hydroxypheophytin a (102.53%), followed by pheophytin a' (64.69%) as the chlorophyll pigments most abundant in intestinal cells. In summary, from a nutritional perspective, these three types of the matrix (WDB, WUB, and ICE) influence the promotion of chlorophyll bioaccessibility. In this way, the data suggest that chlorophylls bioaccessibility from ICE is greater than that in WDB and WUB. Therefore, ICE should be considered a product that provides bioavailable chlorophyll and could be the best choice, such as ingredients in the development of functional foods chlorophyll-based.
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Affiliation(s)
- Andrêssa S Fernandes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Tatiele C Nascimento
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Pricila N Pinheiro
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Veridiana V de Rosso
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Rua Silva Jardim 136, Santos 11015-020, Brazil
| | - Cristiano R de Menezes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Leila Q Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil.
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20
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Minimizing Contamination from Plastic Labware in the Quantification of C16 and C18 Fatty Acids in Filter Samples of Atmospheric Particulate Matter and Their Utility in Apportioning Cooking Source Contribution to Urban PM2.5. ATMOSPHERE 2020. [DOI: 10.3390/atmos11101120] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Palmitic acid (C16:0) and stearic acid (C18:0) are among the most abundant products in cooking emission, and thus could serve as potential molecular tracers in estimating the contributions of cooking emission to particulate matter (PM2.5) pollution in the atmosphere. Organic tracer analysis in filter-based samples generally involves extraction by organic solvents, followed by filtration. In these procedures, disposable plastic labware is commonly used due to convenience and as a precaution against sample-to-sample cross contamination. However, we observed contamination for both C16:0 and C18:0 fatty acids, their levels reaching 6–8 ppm in method blanks and leading to their detection in 9% and 42% of PM2.5 samples from Hong Kong, indistinguishable from the blank. We present in this work the identification of plastic syringe and plastic syringe filter disc as the contamination sources. We further demonstrated that a new method procedure using glass syringe and stainless-steel syringe filter holder offers a successful solution. The new method has reduced the contamination level from 6.6 ± 1.2 to 2.6 ± 0.9 ppm for C16:0 and from 8.9 ± 2.1 to 1.9 ± 0.8 ppm for C18:0 fatty acid. Consequently, the limit of detection (LOD) for C16:0 has decreased by 57% from 1.8 to 0.8 ppm and 56% for C18:0 fatty acid from 3.2 to 1.4 ppm. Reductions in both LOD and blank variability has allowed the increase in quantification rate of the two fatty acids in ambient samples and thereby retrieving more data for estimating the contribution of cooking emission to ambient PM2.5. With the assistance of three cooking related tracers, palmitic acid (C16:0), stearic acid (C18:0) and cholesterol, positive matrix factorization analysis of a dataset of PM2.5 samples collected from urban Hong Kong resolved a cooking emission source. The results indicate that cooking was a significant local PM2.5 source, contributing to an average of 2.2 µgC/m3 (19%) to organic carbon at a busy downtown roadside location and 1.8 µgC/m3 (15%) at a general urban site.
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Lafarga T, Fernández-Sevilla JM, González-López C, Acién-Fernández FG. Spirulina for the food and functional food industries. Food Res Int 2020; 137:109356. [PMID: 33233059 DOI: 10.1016/j.foodres.2020.109356] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 05/05/2020] [Accepted: 05/24/2020] [Indexed: 02/06/2023]
Abstract
Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However, Spirulina (and compounds derived thereof) show potential for being used as ingredients in the development of novel functional foods, which are one of the top trends in the food industry. Several human intervention studies demonstrated the potential of Spirulina for being used in the prevention or treatment of disorders related to metabolic syndrome. The aim of the current paper was to review current and potential applications of this microalga in the food and functional food industries. Health benefits associated with consuming Spirulina and/or some of the most important compounds derived from Spirulina were also discussed.
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Affiliation(s)
- Tomas Lafarga
- Department of Chemical Engineering, University of Almeria, 04120 Almeria, Spain.
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22
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Bernaerts TM, Verstreken H, Dejonghe C, Gheysen L, Foubert I, Grauwet T, Van Loey AM. Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103770] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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Bernaerts TM, Gheysen L, Foubert I, Hendrickx ME, Van Loey AM. The potential of microalgae and their biopolymers as structuring ingredients in food: A review. Biotechnol Adv 2019; 37:107419. [DOI: 10.1016/j.biotechadv.2019.107419] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 12/11/2022]
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24
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Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108439] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Niccolai A, Chini Zittelli G, Rodolfi L, Biondi N, Tredici MR. Microalgae of interest as food source: Biochemical composition and digestibility. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101617] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Sidari R, Tofalo R. A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1608557] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Rossana Sidari
- Department of Agraria, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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27
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Lolli V, Dall’Asta M, Del Rio D, Caligiani A. In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1 H NMR and GC-MS techniques. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Alves SP, Mendonça SH, Silva JL, Bessa RJB. Nannochloropsis oceanica, a novel natural source of rumen-protected eicosapentaenoic acid (EPA) for ruminants. Sci Rep 2018; 8:10269. [PMID: 29980726 PMCID: PMC6035222 DOI: 10.1038/s41598-018-28576-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 06/26/2018] [Indexed: 02/07/2023] Open
Abstract
We hypothesize that whole microalga biomass is a natural rumen-protected source of eicosapentaenoic acid (EPA, 20:5n-3) for ruminants. To test our hypothesis, we studied the ruminal biohydrogenation of EPA from two microalgae, Nannochloropsis oceanica and Phaeodactylum tricornutum using in vitro incubations with rumen fluid. A total mixed ration was incubated with: no EPA (control), EPA as free-fatty acid, N. oceanica spray-dried (SD), N. oceanica freeze-dried (FD), or P. tricornutum FD. The kinetics of EPA disappearance and of products formed during the 24 hours of incubation were evaluated, and complemented by deuterated-EPA incubation. Results showed that EPA metabolism from the N. oceanica was remarkably reduced compared with the P. tricornutum and free-EPA, and this reduction was even more effective with the N. oceanica FD. Our data also indicates that neither feed dry matter disappearance nor rumen microbial markers (branched-chain fatty acids and dimethyl acetals) were affected by EPA-sources. We reported for the first time the kinetics of EPA biohydrogenation class products and the unequivocal formation of 20:0 from EPA. Overall, N. oceanica shows a strong potential to be used as a natural dietary source of EPA to ruminants, nevertheless further studies are needed to verify its protection in vivo.
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Affiliation(s)
- Susana P Alves
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477, Lisboa, Portugal.
| | - Sofia H Mendonça
- ALLMICROALGAE, Av. Eng. Duarte Pacheco 19, 9° piso, 1070-100, Lisboa, Portugal
| | - Joana L Silva
- ALLMICROALGAE, Av. Eng. Duarte Pacheco 19, 9° piso, 1070-100, Lisboa, Portugal
| | - Rui J B Bessa
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477, Lisboa, Portugal
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29
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Wild KJ, Steingaß H, Rodehutscord M. Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products. J Anim Physiol Anim Nutr (Berl) 2018; 102:1306-1319. [PMID: 29981178 DOI: 10.1111/jpn.12953] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 06/06/2018] [Accepted: 06/07/2018] [Indexed: 01/25/2023]
Abstract
The chemical composition of 16 microalgae products of four genera, Arthrospira (n = 2), Chlorella (n = 8), Nannochloropsis (n = 4) and Phaeodactylum (n = 2), was assayed to evaluate the intra- and inter-genera variation of nutrient profiles of commercial microalgae products. Crude protein was the main component in all genera, followed by ether extract and crude ash. Mean crude protein concentrations were 690, 502, 431 and 446 g/kg dry matter, and mean ether extract concentrations were 63, 157, 188 and 113 g/kg dry matter for Arthrospira, Chlorella, Nannochloropsis and Phaeodactylum respectively. However, there was considerable inter- and intra-genera variation. The concentration of α-linked glucose was low (0-143 g/kg dry matter). There was high variation between and within genera in the crude ash concentration (22-237 g/kg dry matter), which was also observed for the mineral composition. In contrast to the crude protein concentration, the amino acid composition of the protein (g amino acid/16 g N) was less variable. The investigated samples possessed high concentrations of Glx, Asx and Leu, and low concentrations of Cys and Met. The mean concentration of non-protein nitrogen compounds was highest in Phaeodactylum (110 g/kg dry matter) and lowest in Nannochloropsis (47 g/kg dry matter) products, and as with proximate nutrients, high variability between and within genera was observed. In vitro crude protein digestibility varied between 54% (non-cell-disrupted Nannochloropsis) and 84% (cell-disrupted Chlorella). Inositol phosphate isomers were not detectable in any sample (concentration <1 μmol/g dry matter). The predominant fatty acids were C16:0 in Arthrospira products, C18:2 n-6+ C19:1 t7 and C18:3 n-3 in Chlorella products, and C20:5 n-3 in Nannochloropsis and Phaeodactylum products; however, the relative proportions of fatty acids varied within genera. Commercially available microalgae products appear to be valuable alternative food and feed products. However, because of the high variability in nutrient profiles, attention should be given to the analytical characterization of the products.
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Affiliation(s)
| | - Herbert Steingaß
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
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30
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31
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Bernaerts TMM, Panozzo A, Verhaegen KAF, Gheysen L, Foubert I, Moldenaers P, Hendrickx ME, Van Loey AM. Impact of different sequences of mechanical and thermal processing on the rheological properties ofPorphyridium cruentumandChlorella vulgarisas functional food ingredients. Food Funct 2018; 9:2433-2446. [DOI: 10.1039/c8fo00261d] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Different processing sequences result in specific rheological properties of these microalgae as functional food ingredients.
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Affiliation(s)
- Tom M. M. Bernaerts
- Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven
- 3001 Heverlee
| | - Agnese Panozzo
- Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven
- 3001 Heverlee
| | - Katrien A. F. Verhaegen
- Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven
- 3001 Heverlee
| | - Lore Gheysen
- Laboratory Food and Lipids (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven Kulak
- 8500 Kortrijk
| | - Imogen Foubert
- Laboratory Food and Lipids (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven Kulak
- 8500 Kortrijk
| | - Paula Moldenaers
- Soft Matter
- Rheology and Technology
- Department of Chemical Engineering
- KU Leuven
- 3001 Heverlee
| | - Marc E. Hendrickx
- Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven
- 3001 Heverlee
| | - Ann M. Van Loey
- Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center
- LFoRCe)
- Department of Microbial and Molecular Systems (M2S)
- KU Leuven
- 3001 Heverlee
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Vilg JV, Undeland I. pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima-effects of osmotic shock, water volume and temperature. JOURNAL OF APPLIED PHYCOLOGY 2016; 29:585-593. [PMID: 28344391 PMCID: PMC5346136 DOI: 10.1007/s10811-016-0957-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 09/07/2016] [Accepted: 09/08/2016] [Indexed: 05/31/2023]
Abstract
In the light of the global search for novel and sustainable protein sources, macroalgal proteins are becoming an attractive target. To date, mainly red and green macroalgae have been investigated in this respect, whereas the brown species are less studied, possibly because of the lower content of protein. In a biorefinery context, however, the protein content of brown macroalgae can still be economically interesting due to fast growth and the possibility to co-extract other compounds, such as alginates. The aim of this study was to develop a simple, scalable pH shift-based protein isolation technique applicable on wet Saccharina latissima biomass. Factors investigated were extraction volume, temperature, protein solubilization pH, osmoshock pretreatment and protein precipitation pH. Maximum protein solubility was obtained at pH 12, where 34 % of the total protein content could be extracted with 5.56 volumes of extraction solution (20 volumes on dry weight (dw) basis). Osmoshocking significantly increased the yield, and 20, 40 and 60 volumes of water (dw basis) gave 45.1, 46.8 and 59.5 % yield, respectively. The temperature during osmoshocking did not significantly affect the extraction yield, and extended time (16 vs. 1 or 2 h) reduced protein yield. Precipitation of solubilized proteins was possible below pH 4; the highest precipitation yield, 34.5 %, was obtained at pH 2. After combined alkaline extraction and acid precipitation, 16.01 % of the Saccharina proteins were recovered, which can be considered acceptable in comparison to other studies on algae but leaves some room for improvement when compared to protein extraction from, for instance, soy.
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Affiliation(s)
- Jenny Veide Vilg
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, 41296 Gothenburg, Sweden
| | - Ingrid Undeland
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, 41296 Gothenburg, Sweden
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