Edible algae allergenicity – a short report

James, Christopher; Welham, Simon; Rose, Peter G.

doi:10.1007/s10811-022-02880-2

Cited by 13 publications

(3 citation statements)

References 86 publications

(99 reference statements)

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“…To the best of our knowledge, this is the first review focused on the topic of allergy to spirulina. There was a short report on edible algal allergenicity published in 2023 [42]; however, in that study, the authors found only two cases of allergy to spirulina since their main aim was to assess general algal allergenicity.…”

Section: Spirulina As An Allergy-inducing Factormentioning

confidence: 99%

Spirulina (Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review

Gromek,

Kołdej,

Kurowski

et al. 2024

Foods

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Presently, there has been an increase in the consumption of the blue–green microalga–spirulina (Arthrospira species), which dominates 99.5% of the total world production of microalgae. Primarily sold as a dietary supplement, it is also incorporated into snacks, pasta, cookies, and bread. Owing to its nutrient abundance, spirulina has a variety of potential applications. Extensive studies have been conducted on the health benefits of spirulina, but its safety in terms of allergy has received limited attention. Therefore, to bridge this knowledge deficit, this review aimed to evaluate the allergenic and antiallergic potential of spirulina. In the PubMed and Scopus databases using words related to allergy, we attempted to detect papers on hypersensitivity to spirulina. A total of 128 records were identified, of which 49 were screened. Ultimately, in this review, we analyzed four case studies, encompassing a total of five patients with allergies to spirulina. We assessed the severity of allergic reactions following World Allergy Organization (WAO) Anaphylaxis Guidance 2020, which varied from mild (grade 2) to severe (grade 4) based on the patient’s symptoms. Additionally, our findings indicate that allergy to spirulina is not commonly reported or diagnosed. However, most of the described cases (four of five) regarding allergy to spirulina according to WAO Anaphylaxis Guidance 2020 were classified as anaphylaxis. Furthermore, it is noteworthy that spirulina also possesses antiallergic properties, as evidenced by research studies. Our article delves into both the allergic and antiallergic potential of spirulina.

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Section: Spirulina As An Allergy-inducing Factormentioning

confidence: 99%

Spirulina (Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review

Gromek,

Kołdej,

Kurowski

et al. 2024

Foods

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“…Currently, a significant need for studies focusing on the allergenic properties of algal proteins is highlighted. Due to the popularization of algae and the expansion of the market for products with their addition, further research in this area and the issuance of an appropriate regulation are necessary (James et al., 2023).…”

Section: Future Development and Challengesmentioning

confidence: 99%

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications

Karabulut,

Purkiewicz,

Goksen

2024

Comp Rev Food Sci Food Safe

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The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae‐derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost‐effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.

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“…Additionally, there is an abundance of cross‐reactive proteins in the sources of novel synthetic foods (e.g., seeds, legumes, and tree nuts), thus increasing the potential of food allergy (Cox et al., 2021). Additionally, Spirulina and Chlorella , key components in microalgae‐based foods, have been related to severe allergic reactions (James et al., 2023; Petrus et al., 2010).…”

Section: Potential Risk Factors In Novel Synthetic Foodsmentioning

confidence: 99%

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Wang,

Zhao,

Jiang

et al. 2024

Comp Rev Food Sci Food Safe

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Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant‐based foods, cultured meat, fermented foods, and microalgae‐based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme‐linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

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Edible algae allergenicity – a short report

Cited by 13 publications

References 86 publications

Spirulina (Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review

Spirulina (Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

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