Spirulina represents the biomass of cyanobacteria (blue-green algae) that can be consumed by humans and other animals. Both species are Arthrospira platensis and A. maxima .
Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food. It is also used as a feed supplement in the aquaculture industry, aquarium, and poultry.
Video Spirulina (dietary supplement)
Etimologi dan ekologi
The species A. maxima and A. plaetensis were once classified in the genus Spirulina . The common name, spirulina, refers to the dry biomass of A. platensis , which includes photosynthetic bacteria covering the Cyanobacteria and Prochlorophyta groups. Scientifically, there is a difference between the spirulina and the genus Arthrospira . Species of Arthrospira have been isolated from alkaline and alkaline brackish water in tropical and subtropical regions. Among the various species included in the genus Arthrospira , A. platensis is the most widely distributed and mainly found in Africa, but also in Asia. A. maxima is believed to be found in California and Mexico. The term spirulina is still used for historical reasons.
Arthrospira species are cyanobacteria sheathed free and stringy characterized by cylindrical, multicellular trichomes in open left-handed helices. They occur naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. A. platensis occurs in Africa, Asia, and South America, whereas A. maxima is limited in Central America. Most cultivated spirulina are produced in open raceway channel ponds, with paddle wheels used for stirring water.
Spirulina flourishes at a pH of about 8.5 and above, which will get more alkaline, and temperatures around 30 ° C (86 ° F). They are autotrophic, meaning they are able to make their own food, and do not need life energy or organic carbon sources. In addition, nutrient feed to grow it is:
- Baking soda - 16 g/l (61 g/USÃ, gal)
- Potassium nitrate - 2 g/l (7.6 g/US gal)
- Sea salt - 1 g/l (3.8 g/USÃ, gal)
- Potassium phosphate- 0.1 g/l (0.38 g/USÃ, gal)
- Iron sulfate - 0.0378 g/l (0.143 g/USÃ, gal)
Maps Spirulina (dietary supplement)
Historical usage
Spirulina was a source of food for the Aztecs and other Mesoamerics up to the 16th century; harvest from Lake Texcoco in Mexico and subsequent sales as a cake portrayed by one of the soldiers of Cortà ©. The Aztecs call it "tecuitlatl".
Spirulina was found in abundance in Lake Texcoco by French researchers in the 1960s, but there is no reference to its use made by the Aztecs as a daily food source after the 16th century, probably due to the draining of adjacent lakes for agriculture and development urban areas.. The topic of Tecuitlalt, previously discovered in 1520, was not mentioned again until 1940, French physicist Pierre Dangeard mentions a cake called "diy , consumed by the Kanembu, Chad Lake, Kanem (Chad, Africa). Dangeard studied the sample " dihe " and found that it was like a spring puree forming a blue alga. Spirulina has also been traditionally harvested in Chad. Drained into dihÃÆ' Â © , which is used to make broth to eat, and also sold in the market. Spirulina is harvested from small lakes and ponds around Lake Chad.
During 1964 and 1965, botanist Jean Leonard asserted that dihe consisted of spirulina, and then studied algal blooms at the sodium hydroxide production facility. Consequently, the first systematic and detailed study of spirulina growth and physiology requirements was undertaken as a basis for building large-scale production in the 1970s.
Food and nutrition
As a nutritional, nutrient-rich, nutritional supplement, spirulina is being investigated to overcome food security and malnutrition, and as dietary support in long-term space flight or Mars missions. His interest in food security is the need for lower soil and water to produce protein and energy than necessary for livestock as a source of meat.
Dry spirulina contains 5% water, 24% carbohydrate, 8% fat, and about 60% (51-71%) protein (table).
Provided in its peculiar form of supplement as dry powder, 100-g spirulina supplied 290 calories and rich sources (20% or more of Daily Value, DV) of various essential nutrients, especially protein, B vitamins (thiamin) and riboflavin, 207% and 306% DV, respectively), and food minerals, such as iron (219% DV) and manganese (90% DV) (table). The content of spirulina lipids is 8% by weight (table) which provides fatty acids, gamma-linolenic acid, alpha-linolenic acid, linoleic acid, stearidonic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid. In contrast to the 2003 estimates (DHA and EPA each in 2 to 3% of total fatty acids), 2015 studies show that spirulina products "contain no detectable omega-3 fatty acids" (less than 0.1%, including DHA and EPA). An in vitro study reported that different microalgae strains resulted in large amounts of DHA and EPA.
Vitamin B 12
Spirulina does not contain vitamin B 12 naturally (see table), and spirulina supplements are not considered to be a reliable source of B vitamins 12 , since they contain mainly pseudovitamin B 12 (Co? - [? - (7-adenyl)] - Co? -cyanocobamide), which is biologically inactive in humans. In a 2009 position paper on the vegetarian diet, the American Dietetic Association states that spirulina is not a reliable source of B vitamins 12 . The medical literature also suggests that spirulina is not suitable as a source of B 12 .
Risk
Spirulina may have an adverse interaction when taken with prescription drugs, especially those affecting the immune system and blood clotting.
Spirulina is a form of cyanobacterium, some of which are known to produce toxins such as microcystins, BMAA, and others. Some spirulina supplements have been found to be contaminated with microcystins, though at levels below the limit set by the Oregon Department of Health. Microcystins can cause gastrointestinal disorders, and in the long term, liver damage. The effects of chronic exposure even at very low levels of microcystins are of concern, due to the potential risk of toxicity in some organ systems and possibly cancer.
This toxic compound is not produced by spirulina itself, but can occur as a result of contamination from spirulina batches with other blue-green algae that produce toxins. Since spirulina is considered a dietary supplement in the US, there is no regulation of active industrial production, which is produced and no safety standards are imposed for production or purity. The US National Health Institute describes spirulina supplements as "probably safe", provided they are free from microcystin contamination, but "possibly unsafe" (especially for children) if contaminated. Given the lack of regulatory standards in the US, some public health researchers have raised concerns that consumers can not ensure that spirulina and other blue-green algae supplements are free from contamination.
Contamination of heavy metals spirulina supplements has also raised concerns. China's Food and Drug Administration reports that lead, mercury and arsenic contamination is widespread in spirulina supplements marketed in China. One study reported a lead up to 5.1 ppm in a sample of commercial supplements.
Spirulina doses of 10 to 19 grams per day for several months have been used safely. Side effects may include nausea, diarrhea, fatigue, or headache.
Security issues for specific target groups
Like all protein-rich foods, spirulina contains the essential amino acid phenylalanine (2,6-4,1 g/100 g), which should be avoided by people who have phenylketonuria, a rare genetic disorder that prevents the body from metabolizing phenylalanine, which then accumulates in the brain, causing damage.
Spirulina contaminated with microcystins has a wide range of potential toxicities, especially in children, including liver damage, shock and death.
Animal and aquaculture
Various studies on spirulina as an alternative feed for animals and aquaculture are done. Spirulina can be fed up to 10% for poultry and less than 4% for quails. Increased spirulina content up to 40 g/kg for 16 days in broiler chickens aged 21 days, yielding yellow and red in meat and this may be caused by the accumulation of yellow pigment, zeaxanthin. Pigs, and rabbits can receive up to 10% of feed and increased spirulina content in cows results in increased production and weight of milk. Spirulina as an alternative feedstock and immune booster for large mouth buffalo, dairy fish, cultured mandible jack, goldfish, red sea bream, indigo, catfish, yellow tail, zebra, shrimp and abalone are established and up to 2% spirulina per day in aquaculture feed can be recommended safely.
Research
According to the US National Institute of Health, scientific evidence is insufficient to recommend spirulina supplementation for every human condition, and more research is needed to clarify whether consumption produces any benefit.
The administration of spirulina has been studied as a way to control glucose in diabetics, but the European Food Safety Authority rejected the claim in 2013. Spirulina has been studied as a potential nutritional supplement for adults and children affected by HIV, but there is no conclusive effect on risk death, weight, or immune response.
Advocate
In 1974, the World Health Organization described spirulina as "an attractive food for many reasons, rich in iron and protein, and able to be given to children without risk," considered it "a very suitable meal." The United Nations established the Intergovernmental Institute for the use of Spirulina Spirulina-Micro to Malnutrition in 2003.
In the late 1980s and early 90s, both NASA (CELSS) and the European Space Agency (MELiSSA) proposed spirulina as one of the main foods to be cultivated during long-term space missions.
See also
- Aphanizomenon flos-aquae
References
External links
- Intergovernmental Institution for Spirulina Algae Micro Use Against Malnutrition
Source of the article : Wikipedia
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