Nutritional quality and bioactive properties of proteins and peptides from microalgae

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

“…In addition, ∼462 million adults are diagnosed to be underweight with about 1.9 billion having a body mass index ≥25, that is, they are either overweight or obese. In 2015, the global food protein demand was estimated at 202 million tonnes and is expected to increase to about 360-1,250 million tonnes by 2050 (Acquah et al, 2020a). The continuous growth in the world population, increasing levels of affluence, sociodemographic changes, urbanisation, and climate changes adversely impact the ability to meet current protein demands heightening the impact of malnutrition (Acquah et al, 2020a).…”

Profiling and quantitative analysis of underivatized fatty acids in Chlorella vulgaris microalgae by liquid chromatography‐high resolution mass spectrometry

“…Microalgae are a rich source of precious bioactive compounds, such as lipids [ 1 , 2 , 3 , 4 ], carotenoids [ 5 ], phenolic compounds [ 6 ], bioactive peptides, and amino acids [ 7 , 8 , 9 ]; for this reason, they found application in the pharmaceutical and nutraceutical fields as valuable sources of new food and functional products [ 10 , 11 , 12 ]. Fatty acids (FAs) are among the major constituents of microalgal biomass and typically range between 5 and 50% of the cell dry weight [ 13 , 14 ].…”

Towards the use of microalgae as a source of alternative protein : using plant extract as a growth enhancer, protein quality quantification, and a method of biochemical content estimation

“…Note that tryptophan was not measured since it was destroyed by the acidic hydrolysis process. It is instead assumed that tryptophan makes up 2% of the total proteins since the amino acid profile of proteins from microalgae is relatively well preserved across species and conditions of growth [113]. A 2% tryptophan concentration or 20mg/g protein would be more than sufficient to meet the daily requirement of 6mg/g protein.…”

“…The chemical score (CS) and essential amino acid index (EAAI) scores of a protein are determined based on the EAA concentration profile of a protein relative to egg albumin (considered to have an ideal EAA profile). The difference between the two scores is that EAAI considers the concentration of all EAAs while CS only considers the most limiting EAA [113]. Protein efficiency ratio (PER), net protein utilization (NPU), and biological value (BV), although a most definitive measure of protein quality, require in vivo studies involving feeding trials that are expensive and can raise animal welfare issues.…”

“…Protein digestibility-corrected amino acid score (PDCAAS), while similar to CS and EAAI, is considered an advancement as it takes into account the overall protein digestibility of the protein [113]. Although practical, it has the drawback of assuming the ileal digestibility of protein to be that measured from fecal nitrogen balance, which is incorrect [115].…”