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Cultivation of Green Microalgae in Bubble Column Photobioreactors and an Assay for Neutral Lipids
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Emerging prospects of macro- and microalgae as prebiotic
Anil Kumar Patel1, Reeta Rani Singhania1, Mukesh Kumar Awasthi2
1Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157, Taiwan.
Microbial Cell Factories
|June 6, 2021
Summary
Algae offer significant health benefits as prebiotics and functional foods. Further research is needed to unlock their full potential for human and animal health applications.
Area of Science:
- Marine biotechnology
- Nutritional science
- Food science
Background:
- Algal biomass is rich in nutrients like polysaccharides, proteins, and fatty acids.
- Algal polysaccharides act as prebiotics, promoting gut health.
- Algae are increasingly used in functional foods and animal feed.
Purpose of the Study:
- To review the health benefits of algae consumption, focusing on prebiotic properties.
- To explore the potential of algae in functional foods and animal feed.
- To highlight the need for further research and development in the algal industry.
Main Methods:
- Literature review of scientific studies on algae and their health benefits.
- Analysis of nutritional composition and bioactive properties of macro- and microalgae.
- Examination of current and potential applications in human and animal nutrition.
Main Results:
- Algae are a valuable source of polysaccharides with prebiotic effects.
- Algal compounds exhibit various bioactive properties, including immunomodulatory and antioxidative effects.
- Algae show promise as a sustainable food source and therapeutic agent.
Conclusions:
- Algae consumption offers diverse health benefits, particularly as a prebiotic.
- Further research is essential to overcome challenges in scaling up algal bioprocesses for commercialization.
- Developing the algal industry can provide sustainable food solutions and therapeutic applications.
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