UVB exposure stimulates production of vitamin D3 in selected microalgae

Ljubić, Anita; Thulesen, Elisabeth Thule; Jacobsen, Charlotte; Jakobsen, Jette

doi:10.1016/j.algal.2021.102472

Cited by 23 publications

(14 citation statements)

References 36 publications

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“…In addition to showing low protein digestibility, microalgae could have lower content of some vitamins (e.g., B12 and D3) [ 107 , 108 ] and minerals (e.g., iron) than meat and dairy products [ 109 ]. However, vitamin D3 can be produced by microalgae (e.g., Dunaliella salina , Nannochloropisis oceanica , and Nannochloropisis limnetica ) upon UV-B exposure [ 110 ]. Elderman et al [ 111 ] studied the composition in the vitamins B2 (riboflavin), B3 (niacin), B9 (folate), and B12 (cobalamin) in microalgal biomass and found interesting contents of all four in Chlorella sp.…”

Section: Chances and Issues Related To Microalgae As Sources Of Prote...mentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.

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Section: Chances and Issues Related To Microalgae As Sources Of Prote...mentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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show abstract

“…More recently, studies have examined effects of UV-B radiation on plants of medicinal value, mushrooms and algae [ 354 ]. For example, mushrooms [ 355 , 356 ] and certain microalgae [ 357 ] synthesise increased amounts of vitamin D after being exposed to UV-B radiation (Sect. 5.2 ) [ 357 , 358 ].…”

Section: Effects On Agriculture and Food Productionmentioning

confidence: 99%

“…For example, mushrooms [ 355 , 356 ] and certain microalgae [ 357 ] synthesise increased amounts of vitamin D after being exposed to UV-B radiation (Sect. 5.2 ) [ 357 , 358 ]. In addition, more attention is being given to studying the effects of UV-B radiation on seeds, fruits, subterranean organs (e.g.…”

Section: Effects On Agriculture and Food Productionmentioning

confidence: 99%

Interactive effects of changes in UV radiation and climate on terrestrial ecosystems, biogeochemical cycles, and feedbacks to the climate system

Barnes

Robson

Zepp

et al. 2023

Photochem Photobiol Sci

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Terrestrial organisms and ecosystems are being exposed to new and rapidly changing combinations of solar UV radiation and other environmental factors because of ongoing changes in stratospheric ozone and climate. In this Quadrennial Assessment, we examine the interactive effects of changes in stratospheric ozone, UV radiation and climate on terrestrial ecosystems and biogeochemical cycles in the context of the Montreal Protocol. We specifically assess effects on terrestrial organisms, agriculture and food supply, biodiversity, ecosystem services and feedbacks to the climate system. Emphasis is placed on the role of extreme climate events in altering the exposure to UV radiation of organisms and ecosystems and the potential effects on biodiversity. We also address the responses of plants to increased temporal variability in solar UV radiation, the interactive effects of UV radiation and other climate change factors (e.g. drought, temperature) on crops, and the role of UV radiation in driving the breakdown of organic matter from dead plant material (i.e. litter) and biocides (pesticides and herbicides). Our assessment indicates that UV radiation and climate interact in various ways to affect the structure and function of terrestrial ecosystems, and that by protecting the ozone layer, the Montreal Protocol continues to play a vital role in maintaining healthy, diverse ecosystems on land that sustain life on Earth. Furthermore, the Montreal Protocol and its Kigali Amendment are mitigating some of the negative environmental consequences of climate change by limiting the emissions of greenhouse gases and protecting the carbon sequestration potential of vegetation and the terrestrial carbon pool. Graphical abstract

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“…Numerous studies have reported on the health benefits of vitamin D in cancer prevention and anti-neurodegenerative effects [ 108 , 109 , 110 , 111 , 112 , 113 ]. Although poorly documented, it is known that microalgae can contain vitamins D2 and/or D3 [ 114 , 115 ]. Vitamin D has been reported to exert chemoprevention activities through antiproliferative and immune modulatory effects on tumor cells in vitro.…”

Section: Lipophilic Compoundsmentioning

confidence: 99%

Lipophilic and Hydrophilic Compounds from Arthrospira platensis and Its Effects on Tissue and Blood Cells—An Overview

Jung

Braune

Jung³

et al. 2022

Life

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The cyanobacterium Arthrospira platensis (Spirulina platensis) is a natural source of considerable amounts of ingredients that are relevant for nutra- and pharmaceutical uses. Different hydrophilic and hydrophobic substances can be obtained by extraction from the biomass. The respective extraction techniques determine the composition of substances in the extract and thus its biological activity. In this short review, we provide an overview of the hydrophilic compounds (phenols, phycobiliproteins, polysaccharides, and vitamins) and lipophilic ingredients (chlorophylls, vitamins, fatty acids, and glycolipids) of Arthrospira platensis. The principal influences of these substances on blood and tissue cells are briefly summarized.

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UVB exposure stimulates production of vitamin D3 in selected microalgae

Cited by 23 publications

References 36 publications

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Interactive effects of changes in UV radiation and climate on terrestrial ecosystems, biogeochemical cycles, and feedbacks to the climate system

Lipophilic and Hydrophilic Compounds from Arthrospira platensis and Its Effects on Tissue and Blood Cells—An Overview

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