SPIRULINA- THE SUPERFOOD
Spirulina, a cyanobacterium, is an alternative source of food apart from animals and plants. It contains an extremely high amount of protein, vitamins, iron, minerals, and carbohydrates.
Food is essential for the survival of all living organisms on Earth. However, the increasing population has led to a shortage of food, water, and clean air. For decades, humans have been searching for alternative food sources that provide all the nutrients necessary for survival and meet complete nutritional requirements. In this search, spirulina was discovered, which is an excellent source of nutrients required for human growth and development.
Spirulina is a cyanobacterium
Spirulina is a cyanobacterium and is considered an ancestral form that ultimately evolved into higher plants. It naturally grows in lakes and includes several species, such as Arthrospira maxima, Arthrospira platensis, and Arthrospira fusiformis. Spirulina can grow in freshwater, saltwater, and brackish water, but it thrives best in highly alkaline environments with a pH of 10–12.
Distribution
It is found in lakes of Sub-Saharan Africa and historically in Mexico and Central America. In Africa, some communities used spirulina as the sole source of nutrition. In both Africa and Mexico, spirulina is harvested, dried and used as food.
Today, China is the largest Spirulina producer in the world, which generate 10 % of the global Spirulina production per year. Due to its unique composition and nutrional value, World Health Organization (WHO) considered as ‘Superfood’.
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SPIRULINA-HISTORICAL BACKGROUND
In 16th century people consume spirulina as food
Techuitlatl: Aztec Food
In the 16th century, when the Spanish invaded and conquered Mexico, they observed that Aztec living in the Valley of Mexico (in capital Tenochtitlan), were collecting new type of food from lake.
Spanish writers descibed that, Fishermen used very fine nets to collect a blue-colored substance called “techuitlatl: from the lagoons. This substance collected and processed into a blue-green cake, which the Aztecs ate as food.
Some historical stories say that messenger runners of the Aztecs carried Spirulina as food during their long-distance runs (marathons) because it was nutritious and provided energy.
The blue-green food called techuitlatl was recorded by scientists up to the late 16th century. After that time, it was no longer mentioned in writings. The most valid reason is that many lakes in the Valley of Mexico were drained for city expansion and farming, which destroyed the natural environment where spirulina grew.
Today, Lake Texcoco is the only remaining lake from that system, and it still contains living populations of spirulina algae.
Dihé (Spirulina): Kanembu people food
Near the shores of Lake Chad, Kanembu people collect spirulina from the lake using clay pots, drain excess water, poured into cloth bags and spread on the sandy shore and left for sun drying. After partial drying, spirulina cut into small square pieces and the pieces were taken to their village, where it is kept for complete drying. These dried algae cakes are called Dihé.
Before eating, Dihé (dried spirulina) is crushed or crumbled into small pieces, mixed with a sauce made of tomatoes and peppers and then poured over foods such as millet, beans, fish, or meat. The people living around Lake Chad eat this dish very frequently. In fact, about 70% of their meals include dihé.
Some pregnant women eat Dihé cakes directly because they believe that the dark color of the algae can protect their unborn baby from evil.
Rediscovery of Spirulina
In 1940, French scientist, published a report describing that near Lake Chad, the Kanembu people consumed dried algae cakes called Dihé (Spirulina). He also observed that the same Spirulina is found in several lakes in the East African Rift Valley.
Again in 1964, another botanist during the trip, noticed that greenish edible cakes being sold in local markets in Forty-lamy (Now N’Djamena, the capital of Chad) and found that the cake is actually made from dried algae.
In 1967, Spirulina was considered as “wonderful future food source” with its beneficial nutritional properties especially high protein content.
SPIRULINA COMPOSITION AND ITS IMPORTANCE
Protein
Spirulina can be alternate source of proteins for vegan, vegetarians and people who want extra proteins.
Spirulina contain 60-70% proteins which is higher than other protein sources such as chicken (19-22%), beef (17.4- 22%), fish (19-20%) and soyabean (35.35-40.30%).
Interesting facts about spirulina is that it is easily digested by humans, unlike plant proteins. The plant protein contains complex structure and anti-nutritional content such as phytates, saponins, and tannins which can affect protein.
The digestibility range of spirulina is 80-90%. Absorption which is due to spirulina cell wall structure which mainly consists of proteins, carbohydrates, and lipids. However, in plants, cell wall consists of cellulose which is non-digestible to humans.
It also contains significant amount of all eight essential amino acids and other non-essential amino acids.
Carbohydrates
Spirulina contains 15-25% of carbohydrates which can be increased to 50-70% by modification in spirulina cultivation parameters.
The factors affecting the carbohydrate content in spirulina are nutrient availability (mainly nitrogen and phosphorus), temperature, salinity, and light intensity.
The oligosaccharide and polysaccharides composition of spirulina contain prebiotics which supports the intestinal microflora growth and maintain the microbial gut health.
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Lipids
Long-chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are mainly present in oily fish and seafood not in nuts and plants. Nuts and plant foods generally do not contain EPA and DHA directly. Instead, they contain another omega-3 fatty acid called Alpha‑linolenic acid (ALA). The human body can convert ALA into EPA and DHA, but the conversion rate is very low (often <10%). People who follow vegan or vegetarian diets may sometimes have low levels of EPA and DHA.
These long-chain omega-3 fatty acids are very important for health because they improve immune system, brain and nervous system, heart and blood vessel, cognitive functions such as memory and learning.
The fat content of spirulina is in between 6-9% and consist of mainly saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). The spirulina content high amount of MUFA such as GLA, DHA, EPA and arachidonic acid (AA).
GLA, EPA and DHA
GLA may help regulate blood pressure and lower cholesterol levels. It also decreases the process of skin aging.
EPA and DHA support heart health, brain and nervous system health. Both play a critical role in fetal development, especially the development of the brain and nervous system during pregnancy.
Low level of EPA leads to inflammatory imbalances, attention deficit disorders, arthritis, autoimmune diseases, eczema, and psoriasis.
Low level of DHA leads to cognitive dysfunction, depression, aggression and impulsive violence, cardiovascular disease, and menopausal problems. It also associated with premature birth or postpartum depression.
Note: Spirulina provides omega-6 fatty acids, which are already abundant in plant-based diets such as nuts, seeds, avocados, olive oil, or sunflower oil already supply sufficient omega-6 fatty acids. Therefore, spirulina cannot completely replace the need for EPA and DHA omega-3 fatty acids.
Iron
Spirulina contain high amount of iron which is about 0.7 mg Fe/g which can be good source of iron for vegan and vegetarians. A large portion of the iron can be absorbed and use by body which is about 0.45 mg Fe/g.
Iron obtained from spirulina is more easily absorbed by the body and is less likely to cause harmful side effects. In contrast, ferrous sulphate, which is mostly used in iron supplements, can sometimes cause side effects such as diarrhoea and stomache.
Minerals
Spirulina contain phosphorus, and calcium which are easily digestible and bioavailable. Spirulina contain the balance ratio of calcium to phosphorus. Therefore, there is no risk of decalcification, which can occur when the amount of phosphorus increases in food.
It also contains significant amount of zinc, iodine, copper, magnesium, sodium, potassium, and manganese in its composition.
Vitamins
Spirulina is excellent source of vitamins, such as vitamin B (B1, B2, B3, B6, and B12) and provitamin A or vitamin E. It contains biotin, and folic acid. It also has significant amount of natural β-carotene and this β-carotene is converted into vitamin A.
Note- Although spirulina contains a compound that looks similar to vitamin B12, it is actually an inactive form of the vitamin. This form cannot be properly absorbed or used by the human body. It has no have biological activity in mammals, including humans. Because of this, spirulina should not be considered a reliable source of vitamin B12 for people, especially for those following vegan or vegetarian diets.
Pigments
Spirulina is natural source of pigments, including phycocyanin (14–20%), chlorophyll (1%) and carotenoids (0.5%). These three pigments are different from each other in different ways, such as colour (blue, green, orange/yellow), chemical composition, solubility (in water or fats) and stability (how stable they are under heat, light, or storage)
Selenium
Spirulina is excellent source of selenium but studies showed that selenium from spirulina is less bioavailable as compared to selenium from sodium selenite and selenomethionine. The deficiency of selenium leads to Keshan disease (cardiac muscle dysfunction) and kidney disorders.
IMPORTANCE OF ADDING SPIRULINA IN FOOD PRODUCTS
Commercially, spirulina can be found in various forms, mainly dry powder, tablets, and capsules. Its recommended daily dose ranges from 0.25 g to 5 g.
Food products that contain Spirulina
Spirulina present in various food products to enhance the nutritional value. These foods products are protein bar, mint protein chocolate, almond orange bar, muesli, honey, fusilli pasta, tagliatelle, blue water, and salad dressing.
Addition of spirulina to biscuits
Additon of spirulina in biscuits, improve important texture properties, such as hardness and crispness that improve the quality of biscuits.
It also has a high water-holding capacity. Therefore, adding adding spirulina can change and improve the food texture, enhance viscosity and extend the self-life.
When food products are fortified with spirulina biomass, the colour and sensory properties of the food may change. It has a strong green–blue colour, so it can change the appearance of the food. It may also affect sensory properties, such as taste, smell, and texture.
Therefore, it is important to use the balanced and correct amount of spirulina for good taste, color and overall quality of the food products.
Composition of spirulina in food items
Compostion of spirulina in food products is very important. Usually, it is added in very small quantity because of its characteristic aroma of algae. Adding 1-2% In dairy products, 10-20% grain products such as pasta and biscuits is enough for taste, and nutritional value.
Spirulina as coloring agent
Spirulina extract is considered safe as a natural food colour, and it can be used to colour many foods and drinks like ice cream, frozen desserts, cottage cheese, chewing gums, candies, icings, toppings, yoghurts, puddings, custards, gelatin, breadcrumbs, cereals (except extruded cereals), condiment mixes (not heated), dips, and sauces.
Phycocyanin is water soluble components and highly sensitive to high temperature, pH which can be solve by adding vegetable oils, such as extra-virgin olive oil or sunflower oil, rich in α-tocopherol. It can protect phycocyanin from degradation during heat processing.
SPIRULINA HEALTH BENEFITS
Maintains Heart Health
Spirulina contains many bioactive compounds, such as peptides that can help reduce high blood pressure.
Phycocyanin, a blue pigment found in spirulina that can increase the expression of Endothelial nitric oxide synthase, an enzyme that produces nitric oxide, a molecule that relaxes and widens blood vessels. Therefore, phycocyanin, helps improve blood flow and lower blood pressure.
Help in healthy weight loss
Spirulina helps in weight management; it can reduce inflammation in fat tissue and reduce the infiltration of Macrophages into visceral fat (fat around internal organs).
It lowers the inflammation associated with obesity and help prevent buildup of excess fat in the liver, support healthy metabolism.
It may improve the body’s response to Insulin, helping regulate blood sugar and fat metabolism and it may help people feel full for longer, which can reduce overall calorie intake.
Reduce unhealthy fat and improve healthy fats
LDL cholesterol (LDL-C) or bad cholesterol
Some studies found that consuming spirulina significantly reduced LDL cholesterol levels. However, the results were not consistent across all studies.
The reduction in LDL cholesterol was more clearly observed in studies with a parallel design, where one group receives spirulina and another group receives a control treatment (no spirulina).
However, in crossover-designed trials (where participants switch between treatments), spirulina did not significantly reduce LDL cholesterol in participants who were healthy, obese, with Non‑alcoholic fatty liver disease (NAFLD) and with Metabolic syndrome (MetS).
HDL cholesterol (HDL-C) or good cholesterol
Spirulina may help improve cholesterol and fat levels in the blood. These effects were particularly seen in people with Type 2 Diabetes (T2DM), Human Immunodeficiency Virus Infection (HIV), Hypertension (HTN / high blood pressure)
Spirulina may help reduce total cholesterol (TC), LDL-C, and triglycerides, while increasing the levels of HDL-C.
Maintain blood sugar level
Spirulina improve fasting blood sugar level and lipid profiles.
Protect from Cancer
Anthrospira planteneis, one of the species of spirulina contain acidic polysaccharide which contain sulphate esters, sulphate groups, and amino residues. These chemical components, the polysaccharides can stimulate the body to produce tumour necrosis factor (TNF), an immune molecule that helps fight against cancer cells and infections.
Spirulina contains a special complex sugar molecule called SP90-1, which is made up of several types of sugars such as glucose, rhamnose, galactose, glucuronic acid, xylose, and fructose. These types of sugars stimulate the immune system and fight against cancer cells including the growth of A549 lung cancer cells.
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