Research Information System
in: ADVANCED AND CONTEMPORARY STUDIES IN HEALTH SCIENCES, Assoc. Prof. Sadettin DEMİREL, Editor, Duvar Yayınevi, İzmir, pp.184-194, 2023
As the global population continues to expand, the growing concern over the
dwindling supply of animal-derived proteins has become more pronounced.
This has ignited a surge in discussions emphasizing the importance of plantbased protein sources and the urgent need for discovering novel plant-derived
protein alternatives (Aiking, 2014). Recent findings have pointed out that
specific algae species boast a protein content of up to 47% of their dry weight
(Černá, 2011; Fujiwara-Arasaki et al., 1984), spotlighting them as potential
protein sources.
Microalgae, due to their ability to thrive in barren soils with CO2 and
sunlight in saline water, have attracted substantial attention. Their unique
growth requirements position microalgae as a promising and sustainable source
for various industries, including fuel, food, chemicals, textiles, polymers, and
pharmaceuticals (Viegas et al., 2015). Across Eastern nations like China, Korea,
and Japan, seafood, notably seaweeds and invertebrates, has long played a
significant role in daily diets, continuing to do so today (Cian et al., 2015).
Seaweeds, as dietary components, offer rich reserves of dietary fibers
(O’Sullivan et al., 2010), while polysaccharides derived from plants, such as
alginates and agaroses, have demonstrated notable health benefits (Mohamed et
al., 2012). Consequently, these polysaccharides are now globally recognized
and utilized as nutraceuticals in both the food and pharmaceutical industries
(Suleria et al., 2015; Wells et al., 2017). Spirulina, renowned as one of the most distinguished microalgae species,
stands out for its remarkable protein content, exceeding 50% of its dry weight.
Alongside its protein richness, Spirulina holds significant amounts of vitamins,
pigments, fatty acids, and sterols, making it a compelling choice for the food
industry. Given the growing interest in functional foods, nutraceuticals, and
dietary supplements, Spirulina's utilization in the food sector has experienced a
noticeable surge in recent times.