Microalgae as sustainable food and feed sources for animals and humans – Biotechnological and environmental aspects

Kusmayadi, Adi; Leong, Yoong Kit; Yen, Hong Wei; Huang, Chi Yu; Chang, Jo‐Shu

doi:10.1016/j.chemosphere.2021.129800

Cited by 165 publications

(65 citation statements)

References 80 publications

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“…In addition, they contain antioxidants and carotenoids that can be used in vitamin supplements tablets (Koyande et al, 2019). Kusmayadi et al (2021) presented a review on the biotechnological and environmental aspects of using microalgae as food or feed. The most valuable nutrients in microalgae are the omega‐3 and ‐6 fatty acids, which can rival that of marine fish.…”

Section: Nutritious Value Of Cell‐cultivated Foodmentioning

confidence: 99%

Cell‐cultivated food production and processing: A review

Barzee

El‐Mashad

Cao

et al. 2022

Food Bioengineering

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Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state-of-the-art cellular production and processing systems including 3D printing of customizable cell-cultivated food products. In addition to the technological state-of-the art, this article reviews the nutritional characteristics of cell-cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell-cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development.

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Section: Nutritious Value Of Cell‐cultivated Foodmentioning

confidence: 99%

Cell‐cultivated food production and processing: A review

Barzee

El‐Mashad

Cao

et al. 2022

Food Bioengineering

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“…Microalgae are autotrophic unicellular microorganisms present within both aqua and terrestrial ecosystems [9]. They are widely applied as carbon sequestration agents [ food supplements [11], feed [12], and biofuel [13], as well as in the wastewater treatm field [14]. Moreover, microalgae have been considered as specific sources of pepti which contain potentially untapped physiological functions and exert a positive imp by binding to specific receptors, interacting with target cells, or inhibiting enzymes [1 It was reported that the skin gelatin hydrolysate of pacific cod showed inhibitory activ toward MMP-1 expression in mouse skin fibroblasts exposed to UV radiation [15].…”

Section: Introductionmentioning

confidence: 99%

Heptapeptide Isolated from Isochrysis zhanjiangensis Exhibited Anti-Photoaging Potential via MAPK/AP-1/MMP Pathway and Anti-Apoptosis in UVB-Irradiated HaCaT Cells

Zheng

Xiao

et al. 2021

Marine Drugs

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Marine microalgae can be used as sustainable protein sources in many fields with positive effects on human and animal health. DAPTMGY is a heptapeptide isolated from Isochrysis zhanjiangensis which is a microalga. In this study, we evaluated its anti-photoaging properties and mechanism of action in human immortalized keratinocytes cells (HaCaT). The results showed that DAPTMGY scavenged reactive oxygen species (ROS) and increase the level of endogenous antioxidants. In addition, through the exploration of its mechanism, it was determined that DAPIMGY exerted anti-photoaging effects. Specifically, the heptapeptide inhibits UVB-induced apoptosis through down-regulation of p53, caspase-8, caspase-3 and Bax and up-regulation of Bcl-2. Thus, DAPTMGY, isolated from I. zhanjiangensis, exhibits protective effects against UVB-induced damage.

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“…The estimated number of microalgae species ranges from 200,000 to several million [11,16]. Many species are used in agriculture, food, bioremediation, biological control, CO 2 fixation, and alternative energy production [17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Microalgae: Potential for Bioeconomy in Food Systems

et al. 2021

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The efficient use of natural resources is essential for the planet’s sustainability and ensuring food security. Colombia’s large availability of water resources in combination with its climatic characteristics allows for the development of many microalgae species. The use of microalgae can potentially contribute to sustainable production in support of the agri-food sector. The nutritional composition (proteins, carbohydrates, fatty acids, vitamins, pigments, and antioxidants) of microalgae along with the ease of producing high biomass yields make them an excellent choice for human and animal nutrition and agriculture. Several species of microalgae have been studied seeking to develop food supplements for pigs, ruminants, poultry, fish, crustaceans, rabbits, and even bees. Important benefits to animal health, production, and improved bromatological and organoleptic characteristics of milk, meat, and eggs have been observed. Based on the functional properties of some microalgae species, foods and supplements have also been developed for human nutrition. Moreover, because microalgae contain essential nutrients, they can be utilized as biofertilizers by replacing chemical fertilizers, which are detrimental to the environment. In view of the above, the study of microalgae is a promising research area for the development of biotechnology and bioeconomy in Colombia.

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Microalgae as sustainable food and feed sources for animals and humans – Biotechnological and environmental aspects

Cited by 165 publications

References 80 publications

Cell‐cultivated food production and processing: A review

Cell‐cultivated food production and processing: A review

Heptapeptide Isolated from Isochrysis zhanjiangensis Exhibited Anti-Photoaging Potential via MAPK/AP-1/MMP Pathway and Anti-Apoptosis in UVB-Irradiated HaCaT Cells

Microalgae: Potential for Bioeconomy in Food Systems

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