Table 3 - uploaded by R R Siva Kiran
Content may be subject to copyright.
Risk assessment of spirulina based on US-RDA values for healthy adults (19 to 50) years and the black color indicates excess than RDA
Contexts in source publication
Context 1
... it is found that there is no toxic effect on rats, when consumed greater than 0.8 g/kg of pure Spirulina powder ( Krishnakumari et al. 1981). Based on the nutritional facts and composition and RDA values, it is recommended to take < 4 grams of Spirulina per day for healthy adult due to the presence of excess Vitamin A and not more than 10 grams as it exceeds the RDA values of heavy metals (Table 3). ...
Context 2
... black color in the Table 3 shows that the particular nutrient exceeds the RDA value. It was not colored black at 4 grams at Vitamin A and Vitamin B, even though they are exceeding the RDA values as the Vitamin A, upper limit is 7500 mcg and Vitamin B, there is no upper limit (Dietary Reference Intakes, 2004). ...
Context 3
... should be taken while consuming and data related to cobalt and fluorine in water used for Spirulina production was not reported by many companies and these contents will also affect the quality of Spirulina along with arsenic, lead, cadmium, mercury and silicon concentrations. We believe that the above Table 3 will give basic idea about Spirulina and risks involved in consumption and industries should take care while preparing formulations or food fortification products using Spirulina. ...
Context 4
... corporations are required to promote research on Spirulina for establishing exact bioavailability values of micronutrients so that Spirulina can be used for enteral nutrition in malnourished patients. Overall, based on the above data, Spirulina can be used as a source for alleviating hidden hunger or micronutrient deficiencies in children but care should also be taken while administrating Spirulina to the patients by referring to Table 3. ...
Similar publications
Health safety of spirulina (Spirulina platensis) for food application was evaluated through hematology and histopathology of liver, spleen and kidney in Sprague Dawley rats fed on three isoproteic diets maintained to 10% protein for forty five days. Three groups of rats were maintained as control diet casein (R-C); diet containing crude spirulina (...
Citations
... It is well known that A. platensis contains a high amount of calcium, which can vary from 60 to 1,000 mg per 100 g (Guldas & Irkin, 2010;Gutiérrez-Salmeán et al., 2015;Siva Kiran et al., 2015), depending on the supplier. The recommended dietary allowance (RDA) for calcium is 1,000 mg/day for adults, 800 mg/day for children (4-8 years old), and ...
Abstract
Arthrospira platensis is a microalgae generally known as a source of bioactive compounds and protein. The aim of this study is to evaluate the nutritional value, sensory characteristics, and antioxidant activity of traditional kefir by addition of A. platensis. In the study, the traditional kefir samples were prepared by the addition of A. platensis at 0.05%, 0.1%, 0.5%, 1%, and 2% (w/v) by considering generally recommended daily intake rate and consumer's acceptability. The sensory analysis scores showed that kefir with 0.05% and 0.1% A. platensis have the highest score, in which case the protein in the kefir slightly increased from 27 to 37 mg/ml. The addition of 1% A. platensis to kefir was found to increase amino acid contents. Some slight differences in calcium content were observed; however, there was a fourfold increase in iron. Palmitic and oleic acids (28.94% and 19.04%) were the most abundant fatty acids. The result indicated that A. platensis addition increased the antioxidant activities (FRAP and DPPH) of kefir, and addition of traditional kefir by A. platensis is a suitable way to increase the nutritional value of kefir.
... Contiene ácidos grasos (ácido gamma-linoleico, GLA, que representa el 49% de sus lípidos totales, ácido palmítico, AL, ácido oleico, ALA, etc.), vitaminas, diversos minerales, polisacáridos, glicolípidos y sulfolípidos, enzimas, varios pigmentos y el 60 a 70% de su peso seco son proteínas 2 . Existen estudios 2,3,15,16,17,18,19,20 que muestran los beneficios de sus componentes bioactivos, combatiendo la desnutrición y el estrés causado por enfermedades y trastornos metabólicos. Los AGPI de la espirulina influyen en el metabolismo lipídico, reducen la incidencia de lesiones hepáticas, mejoran las anomalías en hepatocitos, tienen efecto hipolipidémico al regular AMPK-α y regulan a la baja las vías de SREBP-1c y HMG-CoA en el hígado, en ratas que reciben una dieta alta en grasa 21 . ...
As malnutrition, which primarily affects pregnant mothers and newborns, is a major problem in developing countries it is necessary to use functional food sources that help to improve this problem. Spirulina is a widely available food with a good nutritional profile that could be useful, however, there is no evidence of its effect on the fatty acid profile during the reproductive period in female rats. The objective of this study was to evaluate the effect of spirulina consumption in pregnant-lactating and virgin Holtzman rats on the hepatic fatty acid profile. For this, 3 treatments were considered: control, 5% and 10% of spirulina supplement, evaluating the variables of the product/precursor ratio of the elongation and unsaturation enzymes of fatty acids in liver, liver and visceral fat weight, intake of food and body weight evolution. An increase in the concentration of PUFA n-6 and saturated fatty acids was obtained in the liver of pregnant-lactating rats, accompanied by a greater appetite and an increase in offspring weight at birth, without modifying the weight of the mothers. Liver weight decreased only in pregnant-lactating rats and visceral fat increased only in virgin rats. It is concluded that the intake of spirulina in pregnant-lactating rats improves their PUFA n-6 hepatic profile and their appetite, as well as the weight of the pups at birth, without influencing the weight of mothers.
Keywords: Fatty acids; Lactation; Liver; Pregnancy; Spirulina
... Tavelmout Corp., a biotech company based in Japan developed a closed flat panel photobioreactor system which enhances protein productivity in Spirulina about 20 times higher than that of soybeans [80]. While, Siva Kiran et al. [81] reported that the protein content in Spirulina is higher compared to other foods such as milk, chicken, beef, and some plants. In food application, Spirulina and Chlorella or its protein were incorporated in various types of food, such as milk-based products, bread, biscuits, instant noodles and pasta to produce protein-enriched functional food [82][83][84][85]. ...
Microalgae are known as a rich source of bioactive compounds which exhibit different biological activities. Increased demand for sustainable biomass for production of important bioactive components with various potential especially therapeutic applications has resulted in noticeable interest in algae. Utilisation of microalgae in multiple scopes has been growing in various industries ranging from harnessing renewable energy to exploitation of high-value products. The focuses of this review are on production and the use of value-added components obtained from microalgae with current and potential application in the pharmaceutical, nutraceutical, cosmeceutical, energy and agri-food industries, as well as for bioremediation. Moreover, this work discusses the advantage, potential new beneficial strains, applications, limitations, research gaps and future prospect of microalgae in industry.
... Spirulina has been suggested as an eco-friendly cyanobacterium, which is widely consumed as a nutritional supplement for its multiple beneficial effects on humans and animals' health. This cyanobacterium usually has rapid growth, does not need fertile land for its development [4], and due to its high nutritional value and protein content, it has been proposed for the improvement of meat quality [5]. During the Aztec civilization, more than 400 years ago, Spirulina was consumed as food by the Mayas and Kanembu [3]. ...
Spirulina is a phytosynthetic filamentous cyanobacterium with microscopic dimensions, which naturally grows in the highly-salted alkaline lakes of Africa, Mexico, America, and Asia. Several bioactive peptides extracted from Spirulina were demonstrated to possess antimicrobial, antiviral, antitumor, immunomodulatory, antiallergic and antihypertensive properties. It has been reported that the consumption of Spirulina could prevent or manage metabolic syndrome components. In women, metabolic disorders are more prevalent during menopause. Postmenopausal women present higher waist circumference, increased blood pressure, hypertriglyceridemia, hyperglycemia, and decreased HDL-cholesterol values, leading to an increased risk of cardiovascular events. Therefore, in order to prevent cardiovascular diseases, it is essential to manage the components of the metabolic syndrome during the postmenopausal period. As recent reports indicated the efficiency of Spirulina supplementation in the management of the metabolic syndrome components, our study aims to review all the clinical trials conducted on this topic. Our main objective is to have a better understanding of whether and how this cyanobacterium could manage the abnormalities included in the metabolic syndrome and if it could be used as a therapeutic approach in postmenopausal women with this condition. We selected relevant articles from PubMed, Google Scholar and CrossRef databases, and a total number of 20 studies met our criteria. All included clinical trials indicated that Spirulina has positive effects in managing metabolic syndrome components. Spirulina is a valuable cyanobacterium that can be used as a food supplement for the management of metabolic syndrome, and it is able to reduce the risk of cardiovascular events. The optimal dose and period of administration remain a debated subject, and future investigations are required. Considering the beneficial effects reported against each component of the metabolic syndrome, Spirulina could also be effective in the postmenopausal period, when this syndrome is the most prevalent, but there is a strong need for human clinical trials in order to sustain this observation.
... Among microalgae, Spirulina is called "superfood" [182] thanks to its richness in vitamins (A, E, K, B 1 , B 2 , B 3 , B 6 and B 12 ) together with its macromolecular composition, in term of proteins and other bioactive compounds [5,182]. One g of commercial Spirulina powder supplies up to half of the RDA for β-carotene and vitamin B 12 [183], with a recommended consumption of less than 4 g per day for an average healthy adult to avoid any toxic effect [184]. Yet, Chlorella pyrenoidosa powder reduced the risk of anemia, proteinuria and edema in pregnant women [185] thanks to its high content in thiamine, riboflavin, folic acid, and biotin [186]. ...
... Among microalgae, Spirulina is called "superfood" [182] thanks to its richness in vitamins (A, E, K, B 1 , B 2 , B 3 , B 6 and B 12 ) together with its macromolecular composition, in term of proteins and other bioactive compounds [5,182]. One g of commercial Spirulina powder supplies up to half of the RDA for β-carotene and vitamin B 12 [183], with a recommended consumption of less than 4 g per day for an average healthy adult to avoid any toxic effect [184]. Yet, Chlorella pyrenoidosa powder reduced the risk of anemia, proteinuria and edema in pregnant women [185] thanks to its high content in thiamine, riboflavin, folic acid, and biotin [186]. ...
Background
Vitamins’ deficiency in humans is an important threat worldwide and requires solutions. In the concept of natural biofactory for bioactive compounds production, microalgae represent one of the most promising targets filling many biotechnological applications, and allowing the development of an eco-sustainable production of natural bioactive metabolites. Vitamins are probably one of the cutting edges of microalgal diversity compounds.
Main text
Microalgae can usefully provide many of the required vitamins in humans, more than terrestrial plants, for instance. Indeed, vitamins D and K, little present in many plants or fruits, are instead available from microalgae. The same occurs for some vitamins B (B12, B9, B6), while the other vitamins (A, C, D, E) are also provided by microalgae. This large panel of vitamins diversity in microalgal cells represents an exploitable platform in order to use them as natural vitamins’ producers for human consumption. This study aims to provide an integrative overview on vitamins content in the microalgal realm, and discuss on the great potential of microalgae as sources of different forms of vitamins to be included as functional ingredients in food or nutraceuticals for the human health. We report on the biological roles of vitamins in microalgae, the current knowledge on their modulation by environmental or biological forcing and on the biological activity of the different vitamins in human metabolism and health protection.
Conclusion
Finally, we critically discuss the challenges for promoting microalgae as a relevant source of vitamins, further enhancing the interests of microalgal “biofactory” for biotechnological applications, such as in nutraceuticals or cosmeceuticals.
... In 1964, Spirulina was analyzed chemically and taken up for research studies by botanists, microbiologists, and scientists to explore its biotechnological potential (Zarrouk, C., 1966;Vonshak. A., 1997;Siva Kiran, R.R., 2015). Spirulina, a blue green alga refers to the dried biomass of Arthrospira platensis (Gershwin, and Belay, 2007). ...
Human history has witnessed various pandemics throughout, and these cause disastrous effects on human health and country's economy. Once again, after SARS (Severe Acute Respiratory Syndrome) and MERS (Middle East Respiratory Syndrome), the world is observing a very tough time fighting an invisible enemy, the novel COVID-19 coronavirus. Initially observed in the Wuhan province of China, now, it has spread across 210 countries. Number of corona affected confirmed cases have reached > 3 million globally and death toll has reached to 258,481 as on 6 th May,2020. Researchers are working round the clock, forming collaborative efforts and sharing their data to come up with a cure for this disease. The new coronavirus genome was quickly sequenced and clinical and epidemiological data are continuously being collected and analyzed. This data is crucial for forming better public health policies and developing antiviral drugs and vaccines. As there is no vaccine available in market against COVID-19, personal health, immunity, social distancing and basic protection measures are extremely important. It is critical to avoid the virus infection and to strengthen the immune system as the coronavirus can be fatal for those with weak immunity. This article reviews the nutritional and therapeutic potential of Spirulina, which is considered as superfood and a natural supplement to strengthen the immune system. Spirulina is highly nutritious and has hypolipidemic, hypoglycemic and antihypertensive properties. Spirulina contains several bioactive compounds, such as phenols, phycobiliproteins and sulphated polysaccharides and many more with proven antioxidant, anti-inflammatory and immunostimulant/ immunomodulatory effects.
... Arthrospira platensis, also known as spirulina, is a blue-green microalgae from the Oscillatoriaceae family, which is indigenous to Africa [4]. It contains a high percentage of protein, and is rich in MMNs that are known to support brain growth and development, such as beta-carotene, B vitamins, and minerals including calcium, iron, magnesium, manganese, potassium, and zinc [5][6][7][8][9][10]. The cost of producing spirulina is much lower than that of producing other comparably protein-rich foods, such as soya beans or beef [11], and therefore may potentially be a sustainable measure for meeting the nutritional demands of infants in low-to middle-income countries. ...
Early childhood development relies on various micronutrients. We recently reported that home fortification of complementary foods using spirulina reduced the time to attain motor milestones in Zambian infants. The objective of this study is to estimate the long-term associations between spirulina supplementation during the first 1000 days and child gross motor development, fine motor development, language, and personal–social skills at preschool age. We used longitudinal data from a randomized trial conducted in Zambia. In 2015, 501 infants (age, 6–18 months) were provided daily supplements of maize-soy-based porridge with spirulina (SP) and without spirulina (CON). Supplementation period lasted for 16 months. In January 2018, children who participated in the initial trial were resurveyed (CON: 182 children; SP: 188 children; now aged 36–48 months). We assessed the infants’ gross motor development, fine motor development, language, and personal–social skills using a modified version of Malawi Development Assessment Tool. The initial clinical trial registration number was NCT03523182. Children in the SP group had higher scores in gross and fine motor development, language, and social skills than those in the CON group. Home fortification of complementary foods using spirulina during the first 1000 days improved development among Zambian children at preschool age.
... Other than breast milk, spirulina is the only dietary source of gamma linolenic acid, and contains various other essential fatty acids and amino acids [10,11]. The cost of producing spirulina is much lower than that of producing other comparably protein-rich foods, such as soya beans or beef [12], and therefore may potentially be a sustainable method for meeting the nutritional demands of African infants. ...
... Spirulina-fortified porridge also includes vitamin B1, B2, B3, B6, B12, vitamin E, vitamin K, calcium, phosphorus, niacin, sodium, potassium, magnesium, zinc, and copper. The detailed macronutrient and micronutrient composition of the porridge in the two groups was compiled based primarily on food composition data [33], adding data from standard tables of food composition in Japan and FAO, and Siva et al. [12,34,35], and is shown in Table 2. ...
In developing countries, micronutrient deficiency in infants is associated with growth faltering, morbidity, and delayed motor development. One of the potentially low-cost and sustainable solutions is to use locally producible food for the home fortification of complementary foods. This study aimed to test the hypothesis that locally producible spirulina platensis supplementation would achieve the following: 1) increase infant physical growth, 2) reduce morbidity, and 3) improve motor development. We randomly assigned 501 Zambian infants into the control group or the spirulina group. Children in the control group (n = 250) received a soya-maize-based porridge for 12 months; those in the spirulina group (n = 251) received the same food with the addition of spirulina. We assessed the change in infants’ anthropometric status, morbidity (probable pneumonia, cough, probable malaria, and fever), and motor development over 12 months. The baseline characteristics were not different between the two groups. The attrition rate (47/501) was low. The physical growth of infants in the two groups was similar at 12 months of intervention, as measured by height-for-age z-scores and weight-for-age z-scores. Infants in the spirulina group were 11 percentage points less likely to develop a cough (CI: -0.23, -0.00; P < 0.05) and were more likely to be able to walk alone at 15 months (0.96 ± 0.19) than infants in the control group (0.92 ± 0.28). Home-fortification of complementary foods using spirulina had positive effects on upper respiratory infection morbidity prevention and motor milestone acquisition among Zambian infants.
... S. platensis was analyzed chemically and it quickly prompted research in 1964 [7]. During that year, studies began on this microalgae by botanists, microbiologists, and scientists, and also reviewed by some researchers [8, 9]. Early in the 1990s, NASA studied the cultivation of S. platensis as a food source for long-term outer-space programs. ...
