Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health

Yahav Eilam; Hamdan Khattib; Noam Pintel; Dorit Avni

doi:10.1002/gch2.202200177

journal article Open Access Apr 25, 2023

Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health

Yahav Eilam Hamdan Khattib Noam Pintel Dorit Avni

Global Challenges Vol. 7 No. 5 · Wiley

View at Publisher Save 10.1002/gch2.202200177

Abstract

AbstractDietary proteins derived from animal sources, although containing well‐balanced profiles of essential amino acids, have considerable environmental and adverse health effects associated with the intake of some animal protein‐based products. Consuming foods based on animal proteins carries a higher risk of developing non‐communicable diseases such as cancer, heart disease, non‐alcoholic fatty liver disease (NAFLD), and inflammatory bowel disease (IBD). Moreover, dietary protein consumption is increasing due to population growth, posing a supply challenge. There is, therefore, growing interest in discovering novel alternative protein sources. In this context, microalgae have been recognized as strategic crops that can provide a sustainable source of protein. Compared to conventional high‐protein crops, using microalgal biomass for protein production presents several advantages in food and feed in terms of productivity, sustainability, and nutritional value. Moreover, microalgae positively impact the environment by not exploiting land or causing water pollution. Many studies have revealed the potential of microalgae as an alternative protein source with the added value of positive effects on human health due to their anti‐inflammatory, antioxidant, and anti‐cancer properties. The main emphasis of this review is on the potential health‐promoting applications of microalgae‐based proteins, peptides, and bioactive substances for IBD and NAFLD.

Topics

No keywords indexed for this article. Browse by subject →

References

278

[1]

Benton T. G. Energy, Environment and Resources Program (2021)

[2]

David A. Nature (2021)

[3]

Food Security: The Challenge of Feeding 9 Billion People

H. Charles J. Godfray, John R. Beddington, Ian R. Crute et al.

Science 10.1126/science.1185383

[4]

10.1016/j.appet.2020.105058

[5]

Food systems are responsible for a third of global anthropogenic GHG emissions

M. Crippa, E. Solazzo, D. Guizzardi et al.

Nature Food 10.1038/s43016-021-00225-9

[6]

10.1016/j.meatsci.2015.05.013

[7]

10.3390/foods6050033

[8]

10.1016/j.algal.2019.101540

[9]

10.1111/jfpp.13940

[10]

10.1002/jsfa.10473

[11]

10.3390/foods10061226

[12]

Casadei E. Food and Agriculture Organization Of The United Nation History and Purpose of the FAO (2003)

[13]

10.3389/fpsyg.2020.564413

[14]

Sustaining Protein Nutrition Through Plant-Based Foods

Sapna Langyan, Pranjal Yadava, Fatima Nazish Khan et al.

Frontiers in Nutrition 10.3389/fnut.2021.772573

[15]

10.1016/j.clnu.2020.12.030

[16]

10.1016/j.foodchem.2021.129697

[17]

10.3390/nu14194152

[18]

10.3390/nu14173533

[19]

10.5152/tjg.2015.0106

[20]

10.1136/bmj.m2412

[21]

10.1038/srep19032

[22]

10.1016/j.rser.2021.111549

[23]

10.1016/j.tifs.2022.06.016

[24]

10.1016/j.foodres.2019.108770

[25]

10.1007/s00253-004-1647-x

[26]

10.1016/j.jff.2013.05.001

[27]

10.1016/j.rser.2016.12.078

[28]

“www.algaebase.org.”www.algaebase.org(accessed Dec. 27 2022).

[29]

10.1016/j.tibtech.2019.07.011

[30]

10.3390/nu12092524

[31]

10.1016/j.aaf.2019.02.008

[32]

10.1007/s10695-019-00621-w

[33]

10.1016/j.bioelechem.2020.107588

[34]

10.3390/app11093964

[35]

10.3390/md17050304

[36]

10.3390/foods11121744

[37]

10.3390/pharmaceutics13111930

[38]

10.1016/j.jece.2022.107303

[39]

10.1016/j.fbio.2022.101932

[40]

10.3389/fphar.2020.01086

[41]

10.1007/s10126-021-10020-z

[42]

10.1155/2017/3247528

[43]

10.1111/jpn.12953

[44]

10.1016/j.biortech.2018.12.059

[45]

10.1016/j.foodres.2022.111338

[46]

10.1186/2049-1891-4-27

[47]

10.1016/j.molmet.2021.101393

[48]

10.1016/j.fbp.2018.02.002

[49]

10.1080/08905436.2019.1673171

[50]

10.3390/md11103861

Showing 50 of 278 references

Cited By

67

Advances in Biomass and Microbial Lipids Production: Trends and Prospects

Gabriela dos S. Costa, Walter J. Martinez-Burgos · 2024

Processes

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Ornella Kongi Mosibo, Giovanna Ferrentino · 2024

Foods

Chemical Composition, Bioactivities, and Applications of Spirulina (Limnospira platensis) in Food, Feed, and Medicine

Maria P. Spínola, Ana R. Mendes · 2024

Foods

Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation

Yakoub Ladjal-Ettoumi, Lina Hadjer Douik · 2024

Food Biophysics

Metrics

67

Citations

278

References

Details

Published: Apr 25, 2023
Vol/Issue: 7(5)
License: View

Authors

Y

Yahav Eilam

Sphingolipids, Active Metabolites, and Immune Modulation Laboratory MIGAL – Galilee Research Institute Tarshish 2 Kiryat Shemona North 1101600 Israel; Department of Biotechnology Tel Hai College Upper Galilee North 1220800 Israel

H

Hamdan Khattib

Sphingolipids, Active Metabolites, and Immune Modulation Laboratory MIGAL – Galilee Research Institute Tarshish 2 Kiryat Shemona North 1101600 Israel

N

Noam Pintel

Sphingolipids, Active Metabolites, and Immune Modulation Laboratory MIGAL – Galilee Research Institute Tarshish 2 Kiryat Shemona North 1101600 Israel

D

Dorit Avni

Sphingolipids, Active Metabolites, and Immune Modulation Laboratory MIGAL – Galilee Research Institute Tarshish 2 Kiryat Shemona North 1101600 Israel; Department of Biotechnology Tel Hai College Upper Galilee North 1220800 Israel

Cite This Article

Yahav Eilam, Hamdan Khattib, Noam Pintel, et al. (2023). Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health. Global Challenges, 7(5). https://doi.org/10.1002/gch2.202200177

Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health

You May Also Like