been found to increase growth rate (Lima et al. 2008); however, adding these
additional specific amino acid supplements is usually costly. Different types of
microalgae contain different amounts of the essential amino acids and, therefore, it
is desirable to select the right species for specific applications that lower costs in
animal production. Comparing amino acid composition among microalgae species,
soya, and maize indicates that microalgae can be satisfactory as a protein source
for animal and humans (Table 8.1).
For most food applications, oil present as triacylglycerides (TAGs) is preferred.
Fortunately in microalgae, fatty acids are primarily stored as TAGs which increase
in quantity depending on stress conditions (Hu et al. 2008). When microalgae are
placed under a variety of stress conditions, e.g., nutrient depletion, pH changes,
high salinity, accumulation of fatty acids found in TAGs reached levels of 50 % of
the total biomass (Hu et al. 2008). Moreover, many microalgae contain the two
essential fatty acids, EPA (C20:5) and DHA (C22:6), and other x3 fatty acids that
most other crops do not contain. EPA and DHA fatty acids are necessary for
correct functioning of human and animal metabolisms and with synthesized routes
nonexistent, consumption is required from other food sources in order to obtain
these essential fatty acids. Palm oil is used extensively as a food source and
comparing the fatty acid profile of different species of microalgae with palm oil
shows that microalgae contain the same fatty acids as palm oil and even have a
more diverse range of fatty acids (Table 8.2; Vanthoor-Koopmans et al. 2013).
8.2.2 Current Commercial Use of Microalgae
Several microalgal species are used nowadays commercially, in this group the
green algae Chlorophyceae Chlorella vulgaris, Haematococcus pluvialis,
Dunaliella salina, Haptophyceae Isochrysis galbana, and the cyanobacteria
Arthrospira maxima, Arthrospira platensis, Spirulina subsalsa stand out. These
species are mainly used as nutritional supplements for humans (Fig. 8.1), as
animal feed additives, and as neutraceuticals (Gouveia et al. 2008). Until now only
high-value products are made using microalgae.
Some species of the genus Chlorella, and particularly C. vulgaris, has been
used as alternative medicine since ancient times and it is known for being a
traditional food in the Orient. It is widely produced and marketed as a food
supplement in many countries, including China, Japan, the United States, and
Europe. Chlorella is considered as a potential source of a wide spectrum of
nutrients, carotenoids, vitamins, minerals. Yamaguchi (1997) reports its importance as a health promoting factor in many kinds of disorders such as gastric
ulcers, wounds, constipation, anemia, hypertension, diabetes, and infant malnutrition. In relation to chemical composition Chlorella contains about 50 % protein
(Lee 1995; Becker 1994); however; the most important substance in Chlorella is
b-1,3-glucan, which is an active immunostimulator, a free-radical scavenger, and a
reducer of blood lipids (Spolaore et al. 2006; Gouveia et al. 2008).
8 Microalgae and Cyanobacteria Production for Feed and Food Supplements
257
additional specific amino acid supplements is usually costly. Different types of
microalgae contain different amounts of the essential amino acids and, therefore, it
is desirable to select the right species for specific applications that lower costs in
animal production. Comparing amino acid composition among microalgae species,
soya, and maize indicates that microalgae can be satisfactory as a protein source
for animal and humans (Table 8.1).
For most food applications, oil present as triacylglycerides (TAGs) is preferred.
Fortunately in microalgae, fatty acids are primarily stored as TAGs which increase
in quantity depending on stress conditions (Hu et al. 2008). When microalgae are
placed under a variety of stress conditions, e.g., nutrient depletion, pH changes,
high salinity, accumulation of fatty acids found in TAGs reached levels of 50 % of
the total biomass (Hu et al. 2008). Moreover, many microalgae contain the two
essential fatty acids, EPA (C20:5) and DHA (C22:6), and other x3 fatty acids that
most other crops do not contain. EPA and DHA fatty acids are necessary for
correct functioning of human and animal metabolisms and with synthesized routes
nonexistent, consumption is required from other food sources in order to obtain
these essential fatty acids. Palm oil is used extensively as a food source and
comparing the fatty acid profile of different species of microalgae with palm oil
shows that microalgae contain the same fatty acids as palm oil and even have a
more diverse range of fatty acids (Table 8.2; Vanthoor-Koopmans et al. 2013).
8.2.2 Current Commercial Use of Microalgae
Several microalgal species are used nowadays commercially, in this group the
green algae Chlorophyceae Chlorella vulgaris, Haematococcus pluvialis,
Dunaliella salina, Haptophyceae Isochrysis galbana, and the cyanobacteria
Arthrospira maxima, Arthrospira platensis, Spirulina subsalsa stand out. These
species are mainly used as nutritional supplements for humans (Fig. 8.1), as
animal feed additives, and as neutraceuticals (Gouveia et al. 2008). Until now only
high-value products are made using microalgae.
Some species of the genus Chlorella, and particularly C. vulgaris, has been
used as alternative medicine since ancient times and it is known for being a
traditional food in the Orient. It is widely produced and marketed as a food
supplement in many countries, including China, Japan, the United States, and
Europe. Chlorella is considered as a potential source of a wide spectrum of
nutrients, carotenoids, vitamins, minerals. Yamaguchi (1997) reports its importance as a health promoting factor in many kinds of disorders such as gastric
ulcers, wounds, constipation, anemia, hypertension, diabetes, and infant malnutrition. In relation to chemical composition Chlorella contains about 50 % protein
(Lee 1995; Becker 1994); however; the most important substance in Chlorella is
b-1,3-glucan, which is an active immunostimulator, a free-radical scavenger, and a
reducer of blood lipids (Spolaore et al. 2006; Gouveia et al. 2008).
8 Microalgae and Cyanobacteria Production for Feed and Food Supplements
257