Food value of the spiruline algae to man
Sautier C, Tremolieres J.
France
The acceptability of various culinary products based on the algae spirulina was tested by questionaire: formulas rich in proteins, soups, omelets, desserts. Spirulina are little appreciated in France due to offensive color, smell and taste. Tomato and chocolate are the most acceptable flavors. Lyophilisation is preferable to atomisation, and discoloration using alcohol is preferable to the acetone method. The hydrolysate obtained, having neither the smell nor the taste of algae, is excellent. Nitrogen, sodium and potassium balances were recorded in 5 undernourished subjects fed via a gastric tube. The spirulina provided respectively 15 p. 100 (1 subject), 30 p. 100 (2 subjects), and 50 p. 100 (2 subjects) of the protein ration. There were no intestinal problems. The spirulina did not modify the investigated balances. However, faecal nitrogen increased to 2.08 g (compared to control period values, 1.33 g and 1.51 g). The various coefficients: digestibility, nitrogen retention and protein utilization did not vary. In man as in animals, nitrogen retention is satisfactory, but digestibility is diminished. Uric acid did not vary in the urine, but serum values increased slightly. Ingestion of spirulina in small doses even over a long period should be tolerable in the normal subject.
PUB: Ann Nutr Aliment. 1975;29(6):517-34.
Consumption and nutritional contribution of the blue algae (Oscillatoria platensis) among some populations of Kanem (Tchad)
Delpeuch F, Joseph A, Cavelier C.
France
Two food surveys determined the areas of consumption and the ethnic groups involved as well as the way and motivations for using Spirulina algae (Oscillatoria platensis) in Chad. More than 400 homes were visited in February (dry season) and October (end of the rainy season and period after the millet harvest). Consumption is limited to a restricted proportion of the population in the Kanem region. Among the Kanembu group (the leading consumers of Spirulina), frequencies of use vary between one and six melas out of ten. The amounts consumed per person during a meal, in the sauce accompanying millet, are between 9 and 13 g. Variations in consumption linked to ethnic, social and seasonal factors are discussed. With regard to food value, the very high proportion of sand considerably reduces the protein content in the product sold on the market. An average ration of sauce containing "die" helps cover about 10 to 12 p. 100 of the protein requirements of an active adult man, and the algae by themselves contribute 5 to 8 p. 100 of these requirements. A comparison with the leading sauces consumed in Kanem reveals no superiority for Spirulina.
PUB: Ann Nutr Aliment. 1975;29(6):497-516
Spirulina, the edible organism
Orio Ciferri. 1983, Italy.
In depth review of the history, biology, chemistry and potential of Spirulina as a human and animal food. Subjects: taxonomy, physiology, biochemistry, chemical composition, production, nutrition and toxicology, prospects for use as a food source.
PUB: Microbiological Reviews, Dec 1983. 551-578.
Observations on the utilization of spirulina as an adjuvant nutritive factor in treating some diseases accompanied by a nutritional deficiency
V. Fica, et al. 1984.
Clinica II Medicala, Spitalui Clinic, Bucuresti. Med. Interna 36 (3). Romania. (in Romanian).
Spirulina tablets were given to 21 patients with various nutritional deficiencies. They had suffered weight loss in conjunction with gastric resection, tubercular infection, chronic pancreatitis and gastritis, rheumatoid arthrtis, anemia and disbetes mellitus. With spirulina, the patients gained weight and their proteinograms improved.
Spirulina: a model for microalgae as human food
Alan Jassby. 1988, UK.
This is an evaluation of the food potential of microalgae using proven technology. Numerous examples of traditional use of inland microalgae are cited from more than 15 countries. The nutritional aspects of spirulina stand out. Spirulina's safety for human consumption, food applications, economic and environmental aspects, world spirulina production, production costs and therapeutic applications are reviewed. How microalgae can address world hunger problems is addressed with mention of harvesting wild algae and village scale production systems.
PUB: Algae and Human Affairs. edited by Lembi and Waaland. Cambridge Univ. Press, Cambridge, UK.
Potential utilization of algal protein concentrate as a food ingredient in space habitats.
Nakhost Z, Karel M.
Massachusetts Institute of Technology, Department of Chemical Engineering, Cambridge, USA.
Green alga Scenedesmus obliquus was studied as one of the potential sources of macronutrients in a space habitat. Algal protein concentrate (70.5% protein) was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation) and chocolate chip cookies. Food products containing 20 to 40% of incorporated algal proteins were considered. In the sensory analysis the greenish color of the bran muffins and cookies was not found to be objectional. The mild spinachy flavor (algae flavor) was less detectable in chocolate chip cookies than in bran muffins. The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles. Commercially available spray-dried Spirulina algae was also incorporated so the products can be compared with those containing Scenedesmus obliquus concentrate. Food products containing commercial algae had a dark green color and a "burnt after taste" and were less acceptable to the panelists.
PUB: Sci Aliments. 1989;9:491-506.
Microalgae as food and supplement.
Kay RA.
Cell Tech, Klamath Falls, Oregon, USA.
The microalgae Chlorella spp., Dunaliella spp., and Scenedesmus spp., and the cyanobacteria Spirulina spp., and Aphanizomenon flos-aquae, are being used as nutrient-dense foods and sources of fine chemicals. They have significant amounts of lipid, protein, chlorophyll, carotenoids, vitamins, minerals, and unique pigments. They may also have potent probiotic compounds that enhance health. Their historical and current use are reviewed in this article.
PUB: Crit Rev Food Sci Nutr. 1991;30(6):555-73.
Current knowledge on potential health benefits of spirulina
Belay, A; Ota, Y; Miyakawa, K; Shimamatsu, H
USA.
Spirulina is a microscopic algae, produced commercially and sold as a food supplement around the world. Until recently, interest in spirulina was mainly in its nutritive value. This is a critical review of data on therapeutic effects of Spirulina, ranging from reduction of cholesterol and cancer to enhancing the immune system, increasing intestinal lactobacilli, reducing nephrotoxicity by heavy metals and drugs, and radiation protection.
PUB: Journal of Appl. Phycology. 1992; 5:235-241.
Large scale nutritional supplementation with spirulina alga
C.V. Seshadri. 1993, India.
All India Coordinated Project on Spirulina. Shri Amm Murugappa Chettiar Research Center (MCRC) Madras, India.
A one year feeding program with 5,000 pre-school children showed a symptom of Vitamin A deficiency, "Bitot's spot", decreased from 80% to 10%. These rural children near Madras consumed 1 gram of spirulina a day for at least 150 days. This small amount provided the daily requirement of beta carotene (Vitamin A) which can help prevent blindness and eye diseases. In another study with 400 school children, a daily dose of beta carotene from spirulina increased their Vitamin A status to the same level as those administered pure Vitamin A. Spirulina was given to children in a unique way: extruded noodles, sweetened with sugar to preserve the beta carotene. Called "Spiru-Om", it was well accepted by the children. This project was sponsored by the Indian Government.
Update on the pharmacology of Spirulina (Arthrospira), an unconventional food
Chamorro G, Salazar M, Araujo KG, dos Santos CP, Ceballos G, Castillo LF.
Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional, M.A.D. Mexico Universidade Federal Fluminense, Niteroi, Brasil.
Spirulina (Arthrospira), a filamentous, unicellular alga, is a cyanobacterium grown in certain countries as food for human and animal consumption. It is also used to derive additives in pharmaceuticals and foods. This alga is a rich source of proteins, vitamins, amino acids, minerals, and other nutrients. Its main use, therefore, is as a food supplement. Over the last few years, however, it has been found to have many additional pharmacological properties. Thus, it has been experimentally proven, in vivo and in vitro that it is effective to treat certain allergies, anemia, cancer, hepatotoxicity, viral and cardiovascular diseases, hyperglycemia, hyperlipidemia, immunodeficiency, and inflammatory processes, among others. Several of these activities are attributed to Spirulina itself or to some of its components including fatty acids omega-3 or omega-6, beta-carotene, alpha-tocopherol, phycocyanin, phenol compounds, and a recently isolated complex, Ca-Spirulan (Ca-SP). This paper aims to update and critically review the results published over the last few years with regards to these properties. The conclusion is that even if this cyanobacterium has been one of the most extensively studied from the chemical, pharmacological and toxicological points of view, it is still necessary to expand the research in order to have more consistent data for its possible use in human beings.
PUB: Arch Latinoam Nutr. 2002 Sep;52(3):232-40.
Spiruline as a food supplement in case of infant malnutrition in Burkina-Faso
Branger B, Cadudal JL, Delobel M, Ouoba H, Yameogo P, Ouedraogo D, Guerin D, Valea A, Zombre C, Ancel P; personnels des CREN.
Pediatre epidemiologiste, C.CLIN-Ouest, centre hospitalier universitaire Pontchaillou, Rennes, France.
Spiruline, a microscopic algae with nutritious quality was put forward as food supplement to fight malnutrition in infant. POPULATION AND METHODS: To assess its effectiveness, a survey was carried out among children with malnutrition whose Z-score was <2 for their age, in the Koudougou province, Burkina-Faso. Within five centers, three groups were defined at randomization: group 1 with usual nutritional rehabilitation program, group 2 as above + 5 g x d(-1) of spiruline, group 3 as above + spiruline + fish. 182 children, aged three months - three years, were originally involved. Six died (3.3%) and 11 hospitalised were excluded; the study was carried out on 165 children and lasted three months. Judging criteria were: length per aged, weight for length group evolution and the corresponding Z-score at 60 et 90 days. RESULTS: At the inclusion, children were aged 14.6 months on average and weighed 6.7 kg (Z-score of -3.2 weight/age) with a length of 71.4 cm (-2.0 Z-score length/age) and weight for length of 0.093 (-2.5 Z-score). 9.4% had oedema. There were no noticeable differences between the three groups as to weight gain, length gain, weight for length gain. CONCLUSION: A 5 g x d(-1) spiruline dose does not bring any benefit over 90 days, compared to traditional renutrition. Furthermore, at the moment, it is costly, and the battle against infant malnutrition cannot be based on one single element, such as a wonder drug, but on a national or local policy based on training, education, economical aid, and nutritional rehabilitation centers and infection treatment.
PUB: Arch Pediatr. 2003 May;10(5):424-31.
Microalgae Spirulina in human nutrition
Mazo VK, Gmoshinskii IV, Zilova IS.
Spirulina microalgae (Spirulina platensis, Spirulina maxima, Spirulina fusiformis) is considered as a valuable additional food source of some macro- and micronutrients including high quality protein, iron, gamma-linolenic fatty acid, carotenoids, vitamins B1 and B2. In spite of Spirulina chemical composition varies widely when grown in open reservoirs its efficiency as an additional remedy in treatment and prophylaxis of different diseases is proved in a variety of experimental and clinical trials. During Spirulina cultivation in open reservoirs and especially in closed photobioreactors its biomass may be additionally enriched with some trace elements such as iron, iodine, selenium, zinc, copper, manganese and chromium in high bioavailable form. Said biomass is considered as a constituent of new bioactive food supplements.
PUB: Vopr Pitan. 2004;73(1):45-53.
