University Nutrition Essay: Evaluating Spirulina as a Protein Source

This essay delves into the nutritional biochemistry of Spirulina, highlighting its potential as an important protein source. It begins with an introduction to microalgae and the increasing significance of Spirulina as a protein supplement, particularly in developing countries facing malnutrition. The essay provides an overview of Spirulina, a blue-green algae, emphasizing its high protein content and advantages over traditional protein sources like meat and vegetables, including its cost-effectiveness and rich methionine content. It discusses Spirulina's role in weight management, its antioxidant properties, and suitability for different demographics. The essay concludes by analyzing the advantages and disadvantages of Spirulina, positioning it as a viable alternative to plant and animal proteins, opening doors in the food and nutritional industries for cost-effective protein alternatives beneficial for protein-deficient populations.

Running head: NUTRITIONAL BIOCHEMISTRY
Nutritional Biochemistry
Name of the Student
Name of the University
Author Note

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Introduction
Microalgae are used for the human consumptions for centuries. The common micro-
algae used for consumptions of the humans include S. Platensis, Nostoc and Aphanizomenon.
The importance behind the use of micro-algae as a protein supplements is increasing among
the developing countries due to high rate of prevalence of malnutrition among the children.
The need for the diversification of the protein sources and development of new
unconventional protein sources has led to the development of micro-algae as an alternative
protein sources. The high protein concentration of various microalgae species makes algae as
an important alternative for the nutritional supplements (Trivedi et al. 2015). In the group of
micro-algae, Spirulina has received an increased attention from the researcher and the main
reason behind this is high protein content of Spirulina in comparison to other algal bodies
(Botebol et al. 2014). Barka and Blecker (2016) stated that protein structure plays an
importance role in the biological functioning of the body. The majority of the protein content
consumed by the human are extracted by animals or are from vegetable origin. The remaining
protein sources are extracted from non-conventional sources like micro-organisms cultivates
under various culture media. Spirulina is one of the richest source of the algal protein with
protein levels as high as that of the one extracted from the animal meat or vegetables. The
following essay aims to highlight Spirulina as an important protein source for the generative
of edible protein supplements that can be used as an alternative to plant and animal protein.
The essay will initiative with the basic overview of Spirulina and its importance as the
protein source for the generation of food supplements. This will be followed by a
comparative analysis of Spirulina with the vegetable and meat protein sources. Both the
advantages and disadvantages of Spirulina will be analyzed in detail in order to evaluate its
importance as a protein supplements. The essay will help to open doors in the food and

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nutritional industry towards the generation of cost-effective protein alternatives that will be
beneficial for the poor people in the developing or under-developed countries who are
suffering from protein deficiency or malnutrition.
Spirulina and protein source
During the past few years, microalgae are considered as a versatile raw material for
the development of bio-fuel like biodiesel, biogas, bio-ethanol. The favourable composition
of the microalgae as evidenced from the scientific publications has made it an important
source for the extraction of several raw-materials. However, several improvements are
required to be undertaken in order to devise micro-algae as a cost-effective energy source.
Thus scientific researchers have valued several other components of micro-algae biomass like
the pigments, proteins and dyes (Lupatini et al., 2017). The chemical composition of
microalgae has subdivided into 70 to 230 gram per kg of lipids, 50 to 230 grams per kg of
carbohydrate and 60 to 520 grams per kg of protein. Factors like the nutrient availability,
temperature, intensity of light falling over the culture of micro-algae and pH of the water
modulates the chemical composition of microalgae. Taking into consideration of the high
content of protein in the biomass of micro-algae, the extraction of protein supplements from
micro-algae is regarded as a cost-effective procedure (Lupatini et al., 2017). In this paper, the
main focus is on micro-algae Spirulina or Arthrospira. S. platensis is a filamentous
cyanobacteria, commonly known as blue green algae. It belongs to the class of cyanophyceaa
and family Oscillatoriaceae. S. platensis is the most common genus and this is followed by S.
fusiforme and S. maxima. Its high tolerance towards the adverse environmental conditional
and cost-effective cultivation process and it is known for its high nutritional value and this is
attributed for its high amino-acid composition along with high concentration of vitamins,
fatty acids and minerals. In additional to this, this micro-alga is potentially used for the

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treatment of numerous diseases and is also used as food alternatives like nutritional
supplements (protein supplements) (Stengel & Connan, 2015).
Advantages
Spirulina and Cost-effect source of protein supplements
Spirulina has the capability of growing under adverse climatic condition as it has high
tolerance towards alkaline or low pH environment. This ability to grow under adverse
climatic condition further makes the overall cultivation process cost-effective and thus
helping to generate protein supplements from the micro-algae at market competitive price and
easily affordable to the mass. The micro-algae Spirulina is surrounded by soft cell walls that
are easily to rupture. Thus the extraction of protein from the algae is easier from Spirulina
and adding to the cost-effectiveness of the process of generation of protein supplements
(Lupatini et al., 2017). This can be regarded as one of the advantage of Spirulina in
comparison to the other microalgae and vegetable protein supplements as both of them are
costly as evidenced from the prevailing market price (Lupatini et al., 2017). da Silva Vaz et
al. (2016) are of the opinion that the microalgae like the Spirulina, contain several bioactive
compounds that can act as a supplement and swill help to serve as energy needs of the
population. The biochemical composition of the microalgae can be manipulated by alteration
of the cultural conditions and through making modifications in the condition in the
environmental stress in order to induce the micro-organism for the production of the high
concentration of a bio-compound of interest. In addition to this, micro-algae do not require
arable or fertile land and can be easily grown under the regions where the land is used for
crop rotation or the land is less fertile and is not suitable for the cultivation of the majority of
the vegetables. This can be regarded as one of the important advantages of micro-algae
Spirulina over the other vegetables and the plant sources of protein.

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Rich source of methionine
Spirulina has a balanced composition of the amino-acid levels and also act as a rich
source of methionine that is absent in other micro-algae (Lupatini et al., 2017). On the other
hand, the protein extracts generated from the animal meat is devoid of all the 20 amino acids.
All the 20 amino-acids are classified under essential and non-essential amino acids. Both
essential and non-essential amino-acids play an important role in the generation of energy
within the body along with the production of neuro-transmitter and other hormones. There are
nine essential amino-acids within the body namely histidine, leucine, isoleucine, methionine,
threonine, phenylalanine, valine and tryptophan (Hou, Yin & Wu, 2015). Rest of the 11
amino-acids are classified under the non-essential amino-acids. Non-essential amino-acids
pay an important role in the tissue repair, development of the immune response and formation
of the red blood cells along with the synthesis of hormones. The human body is unable to
produce and store the essential amino-acids unlike the non-essential amino acids. Essential
amino-acids are an important source of protein and thus constant supply of essential amino-
acids is important in order to maintain a steady supply of protein within the body (Hou, Yin
& Wu, 2015). The people who are suffering from loss of muscle mass or children who are
suffering from malnutrition, a rich yet constant source of essential amino-acid is important in
order to promote proper development of the muscles. Both plant and animal protein is a rich
source of the essential amino-acids. One of the important sources of methionine is the eggs,
fish and animal meat. It is estimated that around 8% of amio-acids in the ages white are
sulphur containing (rich in methionine and cysteine). While the methionine content in the
protein extracted from vegetables. Methionine and cysteine play an important role in the body
due to presence of the sulphy-hydral bond within it. The presence of methionine and cysteine
in the body helps in the proper development of the hair and nails along with the absorbance
of the selenium within the body (Tanaka et al., 2014). However, people who are vegetarian or

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are allergic to eggs, the protein supplement extracted from the micro-algae Spirulina is found
to be helpful. Lupatini et al. (2017) stated that dietary protein especially essential amino
acids is an important component of adult diet plan. It helps to body to regenerate and to repair
cells. It is also an important component of diet in the diet plan of the children and adolescents
as it aids in the proper growth and development. The recent years, consumers are becoming
more diverse during the selection of foods which they consume. Thus during the selection of
the nutritional supplements, consideration must be undertaken for replacing the meat in the
diet plan with the non-meat food (Bohrer, 2017). This is because, non-meat foods contain
only 20 to 60% of the protein density of meat. This prevents the over-loading of the
unnecessary protein content within the body and thus causing less stress development within
the liver. Moreover, total content of the zinc and iron is similar in the meat and the non-meat
food like the protein supplements extracted from the micro-algae and thus helping to meet the
nutritional requirement of the micro-nutrients. However, consideration must be undertaken
in-order to investigate the digestibility of the protein supplements extracted from the micro-
algae like the Spirulina (Bohrer, 2017).
Spirulina in managing weight loss and its effect on digestion
In order to lose weight, majority of the individuals feed on low calorie diet or low
calorie supplements. Spirulina is known for high-nutritional value, rich protein content
content but scoreless in the domain of calorific value (Soni, Sudhakar & Rana, 2017). The
introduction of the Spirulina extracted protein supplements in the diet plan helps in aiding
weight loss in comparison to the protein supplements extracted from the vegetables or animal
meat while maintaining the proper nutritional and protein value within the diet plan (Egea et
al. 2014). Smith et al. (2016) stated that protein content of a weight loss diet can have a
significant effect on the overall metabolic functioning of the body. It also underscores the
importance of giving importance to the dietary macronutrient composition during the

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conduction of the weight loss therapy for the people who are suffering from massive weight
gain or obesity. The protein supplements extracted from the meat or animal extracts score
high in the protein content in comparison to the protein supplements extracted from the
micro-algae like Spirulina. The high protein intake during the weight loss diet has an adverse
effect on the overall metabolic functioning of the body. This is because, the ingestion of high
amount of protein in the diet plan reduces the sensitivity of postprandial insulin. Moreover,
the intake of high protein in the form of supplements extracted from the meat of animal
decrease the weight loss induced reduction in the lean tissue mass of the body Alternatively
high protein intake during the weight loss also prevents the weight-loss indicted
improvements in the muscle cell signalling for the protection of insulin and simultaneous
uptake of glucose from the muscle mass. It also prevents the weight-loss induced adaptive
oxidative stress and other biological pathways of cell structure. The protein content of extract
generated from Spirulina is less in comparison to the protein extract of the meat and thus can
be regarded as useful supplements for aiding weight loss among the obese individuals for the
diabetic or prediabetic. Moreover the protein extract from the micro-algae is best suited
among the postmenopausal women in comparison to the protein supplements extracted from
meat or vegetables as it helps in retaining the muscle mass while aiding in the weight loss
(Smith et al., 2016). Egea et al. (2014) stated that the protein composition of the Spirulina is
rich in anti-oxidants. It is also rich in fibres and other phenolic compounds. This helps in
prevention of ageing and imparts anti-ageing properties to the Spriulina protein supplements
and thus making it more suitable for the post-menopausal women.
The study conducted by Gerencsér et al. (2014) stated that consumption of the protein
supplements extracted from Spirulina helps does not cast a barrier in the overall digestive
system or hamper the process of normal stool formation by leading the development of
constipation. D'Adamo and Sahin (2014) stated that the supplements coming from vegetables

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and other soy fruits are difficult to digest and leads to the generation of constipation.
D'Adamo and Sahin (2014) further stated that the overuse of the protein supplements
extracted from the soy foods hampers the male fertility and also hampers the proper
functioning of the thyroid hormones. Consumption of the moderate amount of the
traditionally prepared or minimally processed protein supplement from the meat or
vegetables might offer health benefits at the modest level while decreasing the potential for
the adverse health related side effects. Nevertheless, D'Adamo and Sahin (2014)
recommended for the conduction of additional observational study in order to get a detailed
perspective of the effect of meta generated protein extracts or the vegetable protein extracts
on the synthesis and regulation of thyroid hormones. Henning et al. (2014) also stated that the
supplements extracted from the plant products are difficult to digest moreover, the overall
composition of anti-oxidants in the protein extracts of the vegetables varies depending on the
process of generation of the protein extracts.
Spirulina and immune systems
Spirulina platensis and Spirulina maxima are two important Spirulina species of
cyanobacteria that are used as food supplements due to their high protein and vitamin
content. Spirulina is mainly used as nutraceutical food supplements although several other
potential health benefits have attracted much attention in the nutrition biology. Oxidative
stress and dysfunctional immunity leads to the disease development in human like
atherosclerosis and failure in heart, cardiac hypertrophy and hypertension. The immune-
modulatory and antioxidant along with anti-inflammatory activities of microalgae, Spirulina
play an important role in making modifications in human health (Wu et al., 2016). Spirulina
mainly cause activation of the cellular antioxidant enzymes and thus increasing the activity of
superoxide dismutase and catalase enzyme. Notably, there is a certain bandwidth above
which Spirulina will taper off the antioxidant activity. Clinical trials highlighted that

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Spirulina restricts the damage in the skeletal muscles under exercise induced oxidative stress
and acting as an important alternative to animal protein. It is stimulate the production of
antibodies through up and down regulation of the cytokine encoding gene in order to induce
the immuno-modulatory and anti-inflammatory responses (Wu et al., 2016). The exact
molecular mechanism through which the Spirulina induce the anti-oxidant property is still
unknown but it is ascertained that Spirulina protein extract prevents DNA damage and
inhibits per-oxidation of lipid and thus increasing the anti-oxidant properties (Serban et al.,
2016). Phycocyanim and beta carotene the two pigments present in Spirulina helps in
modulating the secretion of cytokines (Wu et al., 2016).
Disadvantages of Spirulina protein supplements
Spirulina and cardiovascular disease
Though it has been stated earlier that the consumption of protein extracts coming
from Spirulina aids in weight loss due to its high calorific value but it has no considerable
effect improving the any complex disease condition. The protein supplements extracted from
the diary protein is high in calcium, protein and calorie. It is also a rich source of other micro
or macro-nutrients. Earlier it was recommended to have restricted intake of the protein
supplements extracted from the dairy products as they are rich in saturated fatty acid
composition. However, recent studies challenge the role of the saturated fatty acid in the
pathogenesis of the cardiovascular disease. Ortega et al. (2016) are of the opinion that the
substitution of the saturated fatty acids with omega -6 fatty acids or polysaturated fatty acids
that is abundant in the protein extracts of the vegetables can lead to increases risk of
developing cardiovascular disease unless and until the protein composition is equally
balanced with the omega 3 fatty acids. Replacing the saturated fatty acids with the
carbohydrates also increases the risk of developing cardiovascular disease. Bhat, Kumar and

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Bhat (2017) are of the opinion that the consumption of dairy products is found to ameliorate
the overall characteristics of the metabolic syndrome in relation to dyslipidemia, resistance
towards insulin secretion, increase level of blood pressure, abdominal obesity. The protein
extracts for the animal meat like cheese (extracted from dietary products) do not have any
sound negative effects on increasing the lipid content of the body. Cheese is also rich in
calcium and other bioactive components like low-density lipo-protein. This helps in
increasing the amount of good cholesterol in the body while decreasing the amount of bad
cholesterol within the body. The presence of calcium also helps in improving the bone
density among the post-menopausal women (Astrup, 2014). The overall study conducted by
Astrup (2014) helped in understanding the modification in the milk protein and the protein
extracted from the vegetables helps to increase the composition of the omega 3 fatty acids
and thus helping to aid against the development of cardiovascular disease. However, Deng et
al. (2015) are of the opinion that majority of the older adults are lactose intolerant in that case
the protein extracted from the milk lead to the generation of lactogenesis or adverse
gastrointestinal reaction. Thus in order to overcome such gastro-intestinal complication, the
protein extracted from the Spirulina acts as an important alternative. Nevertheless, current
evidence supports that the risk of developing cardio-vascular disease can be reduced by a
dietary pattern. Diet that provides increased source of plant protein in comparison to the
American diet is helpful to reducing the risk of cardiovascular disease. In case of the animal
protein, the protein extract much be low in saturated fats. However, the processing of the
animal protein into protein extract increase the risk of developing cardiovascular disease
(Deng et al. 2015)
Spirulin and anaphylaxis
Spirulina (Arthrospira platensis) is rich in protein. According to the Food and
Agriculture Organization of United States Spirulina regarded it as an alternative protein

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supplements for human diet. However, consumption of the Spirulina tablets as protein
supplements lead to the development of anaphylaxis reaction in the skin. The outbreak of
allergy is mainly caused by the development of type 1 hypersensitivity reaction leading to
increase production of primary mediators and leading to increased allergic outbreaks. The
protein extracts of animal and vegetables are no such significant reporting against the
generation of allergic reaction (Le, Knulst & Roeckmann, 2014).
Conclusion
Thus from the above discussion, it can be concluded that Spirulina which is a blue
gree algae can act as an important alternative for the protein extract in comparison to the
animal and vegetable protein. Spirulina is a cost-effect solution for nutritional protein
supplements of the poor in the developing or under developed countries. Moreover, it gets
priority as a rich protein source than animal protein for the vegetarian. The protein source of
Spirulina is less than animal and higher than plant, this optimal protein content helps in
aiding weightloss. The high calcium content of Spirulina also makes it more suitable for the
post-menopausal women. The immuno-modulatory capacity of Spirulina also helps to
provide protection to human body by the generation of antioxidants. The protein extracts of
Spirulina is also easy to digest and does not produce constipation. Spirulina is also a rich
source of essential amino-acid methionine that helps to provide selenium absorption with the
body. One of the disadvantages of the Spirulina in comparison to the other protein
supplements like animal and plant is, it does not provide protein to the development of the
cardiovascular disease like the plan protein extracts as it is not rich in omega-3 fatty acid.
Moreover consumption of Spirulina tablets leads to the development of anaphylaxis reaction.
Overall by taking into consideration of the advantages and disadvantages of Spirulina, it can

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be said that it can be easily chosen as a protein alternative for nutritional supplements in
comparison to animal and vegetable extracts.

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