There has been an increase in the worldwide interest in improving the quality of nutrition and reducing health care costs through the prevention of chronic diseases and extended life expectancy (STRINGHETA et al., 2007). The Non-Transmissible Chronic Diseases (NTCDs) are associated to the most common causes of death including obesity, diabetes, high blood pressure, stroke (cerebrovascular accident (CVA)), osteoporosis, cancer, and coronary diseases (BRASIL, 2005; FERREIRA; LANFER-MARQUEZ, 2007). Gluten, present in wheat, is responsible for the texture of bakery products and is a composite of the proteins gliadin and glutenin. Celiac Disease (CD) expresses gliadin sensitivity. It is one of the most common causes of chronic diarrhea in children resulting in poor intestinal absorption of vitamins. The only possible and efficient treatment is a lifelong gluten-free diet avoiding the consumption of gliadin (

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This study evaluates the growth and chemical composition of the following marine microalgae: Dunaliella tertiolecta, Isochrysis galbana, and Tetraselmis gracilis and the chemical composition of Chlorella pyrenoidosa. Microalgae can produce a number of compounds of high commercial value for the industry, mainly for the food industry. The growth kinetics, cell volume, pigments, carbohydrates, proteins, lipids, and fatty acid and amino acid composition were evaluated. I. galbana had the largest number of cells per mL −1 (107), concentration of carotenoids (6.33 μg•mL −1), and carbohydrates (34.32%). D. tertiolecta and T. gracilis had the highest cell volume (560.6 and 592.7 μm 3 , respectively), the highest amount of total dry biomass. D. tertiolecta had the highest chlorophyll concentration (9.05 μg•mL −1), and C. pyrenoidosa had the highest protein (48.16%) and lipid (14.30%) content. The marine species D. Tertiolecta, I. galbana, and T. gracilis had high levels of monounsaturated fatty acids (C18:1 n9), and C. pyrenoidosa was high in polyunsaturated fatty acids (C18:2 n6 and C18:3 n3), indicating the present high nutritional value fatty acids. The microalgae studies showed a composition of amino acids that meet the nutritional requirements recommended by the FAO g•100 g −1 (FAO/WHO/UN, 1985) for adults and children (2-5 years), indicating that these proteins can be used in foods.

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