Spirulina: Protein Source Food Alternative to Meat and Plants

This report provides a comprehensive overview of Spirulina, focusing on its characteristics, nutritional value, and potential as a protein source. The introduction highlights Spirulina's classification as a superfood and its historical significance as a food source. The report delves into the microscopic structure of Spirulina, its photosynthetic properties, and its tolerance to various environmental conditions. It then explores the rich nutritional profile of Spirulina, including its protein content, amino acid composition, vitamins, minerals, and pigments. The report further examines Spirulina's role as an alternative protein source, comparing its protein quality and usability to meat and plant-based proteins. Additionally, the report discusses the health benefits of Spirulina, including its bioactive peptides and their impact on various health aspects such as anti-inflammatory, anti-allergy, and anti-tumor properties. The report concludes by emphasizing the advantages of Spirulina over other protein sources, making it a valuable resource for both human and animal nutrition.

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Table of Contents
Introduction......................................................................................................................................2
Characteristics of Spirulina..............................................................................................................2
Nutritional value of Spirulina..........................................................................................................4
Spirulina as an alternative protein source........................................................................................5
Health Benefits of Spirulina............................................................................................................6
Advantages of Spirulina over other protein sources such as meats and plants...............................7
Conclusion.......................................................................................................................................9
References......................................................................................................................................10

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Topic: Spirulina as a protein source food alternative to meat and plant source proteins
Introduction
In the recent times, there is a buzzword called superfood. The foods, which are
nutritionally dense thereby having the property of conferring supposed health benefits to the
consumers, are referred to as superfood usually. One such superfood that has garnered attention
over the years is that of Spirulina. In scientific terms, Spirulina is known as Spirulina platensis,
Spirulina maxima and Spirulina fusiformis depending upon the species variant. It belongs to the
phylum of Cyanobacteria that is also called as blue-green algae. These groups of organisms
usually differ from other types of bacteria in that they resort to different mechanisms for the sake
of using and absorbing sunlight through the biological process of photosynthesis. However, they
all fall under the broader kingdom of Bacteria (Kiran & Shabnam, 2018). Reports suggesting the
consumption of Spirulina across centuries are plenty. The possible reason behind such popularity
of Spirulina, also referred to as pond scum might be attributed to its potential health benefits and
higher nutritive value. Consumption of Spirulina may be dated back to the history of the ancient
civilizations. It acted as a common food source and met the nutritional needs of an individual.
Loaded with most of the nutrients, ranging from protein to antioxidants, Spirulina has quickly
come up as a preference for superfood. Owing to its greater content of protein, Spirulina is
considered as a healthy alternative for the non-meat eaters for having an additional boost for
their diet (Wan et al., 2016). In the following sections, nutritional profile of this food alongside
its projected health benefits will be discussed.
Characteristics of Spirulina
Spirulina since time immemorial has been considered for human consumption due to its
nutrient enriched properties. It has been used repeatedly as a safe, functional food since its
inception. Structurally, Spirulina is a microscopic and filamentous cyanobacterium. The
principal photosynthetic pigment present in Spirulina is that of a blue colored pigment named
phycocyanin. They are Gram-negative bacteria that comprise of soft cell walls that in turn are
made up of complex sugars as well as proteins. Chemical composition of Spirulina is
multidimensional as it consists of a multitude of nutrients that include carbohydrate, protein,
minerals such as iron, essential amino acids, essential fatty acids, vitamins and certain pigments

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(Yazdi et al., 2019). Like other microorganisms, Spirulina follows a common pattern of growth
rate by undergoing a simple cell division devoid of any step related to sexual or differentiation.
Data related to responses to environmental stimuli such as light, temperature and salinity for
Spirulina show important findings. Spirulina has been established as a photoautotrophic
organism is dependent on light as the principal energy source. In outdoor production of
Spirulina, temperature acts as a crucial limiting factor. Isolation of different Spirulina species has
been done from saline environments as well as alkaline and brackish waters thereby proving its
tolerance towards saline surface (Vonshak, 2014). Empirical researches have shown Spirulina as
a potential superfood due to its rich nutritional composition. In this connection, Spirulina
platensis have been studied extensively in both humans as well as animals owing to their growth
and immunomodulation properties. Spirulina platensis belongs to the Phormidiaceae family and
is a filamentous, multicellular cyanobacterium. Spirulina platensis is considered as a single cell
protein that is nutritionally rich and consists of components such as essential amino acids,
proteins, fatty acids, antioxidants, beta-carotene, phycocyanin and carotenoid thereby adding to
the beneficial properties of the compound that in turn is used for animal and human welfare
(Seyidoglu et al., 2017). In a prospective study, the growth dependent radiative properties, for
Spirulina platensis was explored through experimental investigations in batch cultivation. Data
revealed good scaling temporal behavior by virtue of the radiative properties of Spirulina
platensis. Further, it was noted, that the temporal scaling functions are independent of the
wavelength factor. Thus, confirmation was received in terms of the validation for the temporal
scaling law of the radiative properties in case of the concerned filamentous microalgae. Thus, it
was seen, that the temporal scaling function that is expressed as ratio of the spectral absorption
or scattering of cross sections at varied growth time to that at stationary phase is approximately
independent of the wavelength (Ma et al., 2018). Thus, the unique characteristic features of the
microalgae named Spirulina has added to its beneficial properties that are being utilized for the
sake of betterment of human health and nutrition. Over the years, Spirulina, the filamentous
microalgae has gained prominence as a superfood that offer rich nutrition to the humans who
intake it.

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Nutritional value of Spirulina
Spirulina, commonly referred to as ‘pond-scum’ due to its appearance, is loaded with
many nutrients that have acquired it the name of a superfood. Among the bioactive compounds
present inside Spirulina platensis, the commonest of all Spirulina, amino acids, proteins,
carbohydrates, minerals, fatty acids, lipids, nucleic acids and vitamins are prominent. Nutritional
information shows that 57.47 g of protein is present in per 100 g of Spirulina powder. Amino
acid profile of Spirulina highlights the presence of tryptophan, threonine, isoleucine, leucine,
lysine, methionine, cystine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic
acid, glutamic acid, lysine, proline and serine. Among the vitamins present, provitamin A,
tocopherol, thiamin B1, riboflavin B2, niacin B3, vitamin B6 pyridoxine, vitamin B12
cobalamin, folic acid, biotin, pantothenic acid and vitamin K are notable. On the other hand, the
fatty acid composition for Spirulina constitutes myristic acid, palmitic acid, palmitoleic acid,
oleic acid, linoleic acid, gamma-linolenic acid and others. While, the minerals comprise of
calcium, chromium, copper, iron, magnesium, manganese, potassium, phosphorus, sodium and
zinc. The pigments present in Spirulina comprise of carotenoids, chlorophyll-a and c-
phycocyanin. In view of this rich nutritional content of Spirulina, enhancement of both the
qualitative as well quantitative biomass production of Spirulina has been indicated in pertinent
literature through utilization of commercially viable technology. Moreover, fortification of
conventional foods with Spirulina based protein system has also been suggested through
incorporation of mass cultivation and innovative formulations (Soni et al., 2017). A relevant
research compared and studied the protein content and quality in case of microalgal mass such as
that of Chlorella and Spirulina. Information retrieved from the study showed that protein content
was almost similar in both the microalgae. However, the quality of protein varied in both the
microalgal groups. The protein quality is generally define in terms of the essential amino acid
index and digestibility and data related to this feature showed better protein quality in case of the
Spirulina microalgae. Moreover, findings suggest that owing to the differences in the price and
quality, Spirulina is generally preferred over Chlorella (Muys et al., 2019). In another study, the
nutritionally rich constituents present in Spirulina, has been studied in fair details. Both the
medicinal as well pharmacological properties of Spirulina has been attributed to its natural
components such as the phytopigments like carotene, phycocyanin apart from other vitamins and
fatty acids such as tocopherol, linolenic acid. Additionally, the phenolic compounds, present in

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Spirulina has been found to exert antioxidant activity through scavenging of free radicals like
that of superoxide and hydrogen peroxide (Farag et al., 2016). A recent and interesting study
observed the nutritional characteristics after development of snacks enriched with Spirulina.
Evaluations were carried out with respect to the nutritional content, physical properties, sensorial
characteristics and microbial analyses. The results from such investigations suggested that after
addition of microalgae Spirulina, the nutritional content of the snack was enhanced apart from
showing high sensorial acceptance. Snack enrichment through Spirulina addition emerged as
novel concept (Lucas et al., 2018).
Spirulina as an alternative protein source
One of the prominent reasons behind the unanimous choice of Spirulina as a superfood
may be attributed to its protein rich composition. Utility of Spirulina as a nutritionally rich food
is mostly due to this protein source as suggested through several studies carried out until date. As
per research data, the nutritive value of protein present in this microalgae is nearly equivalent to
70% of its dry weight that in turn may be considered as a complete source of high quality
protein. The net protein utilization rate in case of Spirulina ranges between 50%-61% thereby
confirming the heightened usability of the protein present in the microalgae. Presence of all the
essential amino acids in abundance in case of Spirulina adds to the high quality of protein
available. Spirulina has a mark of its own as being one of the richest protein sources from
microbial origin. Moreover, it has been found to contain similar protein levels as opposed to
meat and soybeans. More importantly in the present context, Spirulina appears as a potential
resource to cater to the needs of the shortage of the protein nutrient (Lupatini et al., 2017).
Recent relevant investigations have shown that for replacing soybean meal, alternative protein
sources like that of algae meals has garnered much attention for animal nutrition. The study
focused on the effects of 50% substitution of soybean meal by alternative resources
encompassing Hermetia or Spirulina in meat-typed chicken diets supplemented with graded
amino acid supply. Results of the study indicated that Spirulina diet was accepted less when
compared with the Hermetia based diet thereby providing an insight into the context of animal
nutrition (Velten et al., 2018). A relevant study in this regard considered evaluation of Spirulina
as a protein source in Nile Tilapia grow-out diets. Nutritionally active aquafeed ingredients are
added owing to the need for increased intensification of the aquaculture growth. Findings from

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the study revealed that 15% Spirulina acted as the most profitable experimental diet and was thus
recommended as a favorable meal as part of the grow-out Tilapia diets. However, caution has
been raised in terms of its usage and a limitation of 15% is recommended for abating the
negative consequences they have on profitability and stability apart from the probable impacts on
food intake. Thus, these reports suggest the preference towards utilization of Spirulina for grow-
out Tilapia diets in aquaculture industry (Allen, 2016). In yet another study, protein quality
parameters of chicken diets were evaluated by virtue of completely substituting soybean meal by
Spirulina meal or partly defatted Hermatia meal. The study outcomes showed that this kind of
meal replacement in chicken diets lead to depression of dietary protein quality having only a
basic level of amino acid supplementation. On the other hand, extended level of amino acid
supplementation caused improvement of the observed protein quality parameters (Neumann et
al., 2018). Therefore, the potential of Spirulina as an alternative protein source has gained
prominence in both animal and human studies alike.
Health Benefits of Spirulina
Owing to the high protein content besides the therapeutic properties, the cyanobacterium
Spirulina has been investigated for the bioactive peptides present in them. These bioactive
peptides in turn are represented by specific amino acid sequences possessing intrinsic biological
activity that has several health effects as well as potential applications. Hence, these bioactive
peptides of Spirulina are put under the radar for investigating the capacities for rendering the
optima health benefits related to antiallergic, antimicrobial, antitumor, antihypertensive and
immunomodulatory properties (Yücetepe & Özçelik, 2016). In the food and pharmaceutical
industries, Spirulina derived peptide fractions are utilized. Specific strains of Spirulina has been
reported of representing definite bioactivity surrounding anti-inflammatory, anti-atherosclerotic,
anti-allergic, anti-hypertensive, anti-tumor, iron-chelating and anti-aging properties. Until now,
12 different peptides have been isolated and characterized although only 7 bioactive compounds
have been tested (Ovando et al, 2018). Considerable benefits have been obtained as per reports
confirming through conducting of necessary trials following daily consumption of Spirulina.
Spirulina has been found to balance the blood sugar level and in some instances have proven to
be as effective as diabetes medication by not only lowering the blood sugar level but also
diminishing the HbA1c levels, often considered as a valid and long-term marker of blood sugar

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concentration. The anti-inflammatory and antioxidant property of Spirulina has been observed
and documented in course of several studies, whereby the phycocyanin pigment is held
responsible for rendering protection against cellular oxidative damage. The antiallergic response
may be affixed to the inflammation lowering action of Spirulina, thereby causing diminution of
nasal congestion, sneezing and itching (Bleakley & Hayes, 2017). Further, the metal-chelating
property of Spirulina is evident through removal of heavy metals due to the binding action of
Spirulina, thus aiding in removal of those heavy metals. Moreover, the high chlorophyll content
in Spirulina aids in the removal of toxin from blood and boosting the immune system (de la Jara
et al., 2018). Further, recent empirical evidences suggest that Spirulina through binding with the
radioactive isotopes has the ability to render protection from radiotherapy or radioactive
exposure. Even arsenic toxicity was found to be reduced to almost half after administration of
500 mg of Spirulina daily coupled with Zinc supplementation. Research pertaining to exercise
science has revealed that Spirulina due to its high antioxidant capacity has the capability of
reducing the exercise-induced oxidation that in turn might lead to muscle fatigue or inability to
gain muscle. Thus, increased response to endurance in addition to diminished muscle damage
from exercise has been reported from supplementation with Spirulina. Further research has
revealed that Spirulina also has properties in ameliorating potential brain damage through
immunomodulatory functions. Moreover, it acts as a repertoire of GLAs, precursors to
leukotrienes, prostaglandins and thromboxanes which exert specific role in the regulation of
inflammatory, inflammatory and cardiovascular ailments (Hamed et al., 2015). The multifaceted
role of Spirulina in combating health issues has been confirmed through these studies. Greater
analysis and adequate insight into these areas of research are thus required to explore the other
possibilities.
Advantages of Spirulina over other protein sources such as meats and plants
The modern times has witnessed a paradigm shift in the eating habits of the consumers
whereby an increased inclination towards vegetarian or vegan diet is fast becoming popular. The
environmental benefits concerning a plant-based diet has already been established, however there
still remain concerns with respect to the provision of essential nutrients owing to adoption of
such dietary pattern. In this connection, animal-based diet appears to be the choicest food option
whereby all the nutrients are supplied adequately to the body. Protein, iron, omega 3 fatty acids

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and other vitamins like vitamin B12 are not present sufficiently in plant-based diet and therefore
substitutes of protein sources mainly have been looked for since quite some time. On the
contrary, risks associated with the consumption of animal-based protein sources such as meat
containing heme iron or lab-grown meat have also been documented in literature based on
empirical evidences (Marshall & Marinova, 2019). Therefore, under such circumstances, it is
essential to weigh the advantages and risks in relation to the consumption of protein-rich food
from the concerned source either plant or animal. Recent researches and reports have brought to
the forefront that microalgae like that of Spirulina, has gained prominence amongst the
sportspersons, foodies and vegetarians who tend to adopt early to these eco-friendly Spirulina
enhanced food. The principal motivators behind such adoption have been attributed to health
consciousness and the willingness to compromise on the taste front. However, an interesting
observation to this adoption to Spirulina-enhanced food is that neither food involvement nor
concern surrounding the environment act as driver (Moons et al., 2018). In a relevant study,
evaluation of the consumer orientation towards the novel Spirulina based products was
conducted by following a mixed method approach. The findings indicated that there are enough
scopes for all the Spirulina product concepts to work well, provided pasta, sushi and jerky were
equally acquainted to the intended consumer population. However, an exception has also been
stated in terms of Spirulina jerky, a novel innovation that demands to be promoted properly to
gain precedent acceptance (Grahl et al., 2018). Now, in keeping with this rising trend of meeting
the increasing population’s need to match onto the protein consumption and needs, microalgae
like Spirulina has emerged as a viable resource to provide the same. Therefore, under the present
circumstances, a rising inclination is observed whereby microalgae have been utilized as an
ingredient for innovative food products having potential health benefits. Sophisticated techniques
and improved processing methodologies are adopted to keep up with the quality production and
cultivation of the Spirulina, microalgae (Caporgno & Mathys, 2018). The bioactive compounds
present in Spirulina coupled with the numerous health benefits have made it a favorable choice
over other plant or meat based protein resources. Spirulina supplements are becoming more and
more popular due to its pervasive nature in varied agro-based industrial sectors apart from
medical, pharmaceuticals, aquaculture (Reboleira et al., 2019).

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Conclusion
In today’s world, when alternative protein sources are gaining popularity, Spirulina
appears as a prominent candidate to be considered as a viable option. Consumption of Spirulina
is not new to mankind as valid report suggests that it is in vogue since ancient civilizations.
However, it is not until recently that it has acquired epoch attention, and across the globe has
been a topic of interest for the researchers and commoners alike. As per the findings of the
experimental investigations, the protein available in Spirulina is of high quality and is
comparable to proteins available in per gram of an egg. Moreover, owing to its 65% protein
content as per dry weight basis, it has been considered at par with other protein rich sources like
that of meat and others. Thus, the conventional protein sources in the form of meat have now a
novel challenger in the form of this ‘pond-scum’ called Spirulina. The dual benefits of acquiring
the desired nutrition, in addition to the projected health related benefits derived from consuming
the microalgae has made it a popular superfood. Spirulina is available in several forms like that
of powder and capsule and its consumption mostly as a dietary supplement to boost one’s health
is now trending worldwide. Furthermore, the growing inclination towards veganism among
many, coupled with the problems arising due to food crisis existent in various parts of the globe,
Spirulina is expected to gain more acceptance and utilization in the coming years, both as a
superfood and a potential protein source alternative.

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