We discuss the benefits of spirulina, a dietary supplement from cyanobacteria. Beyond its nutritional characteristics, we also explore its usefulness from a production approach.
Cyanobacteria, also known as blue-green algae, are a phylum of microorganisms that have inhabited our planet for 3.6 billion years. These were thefirst living organisms to photosynthesize, which is why their presence has been essential for the development of life as we know it today.
Beyond a task as titanic as changing the composition of the atmosphere, some cyanobacteria show certain nutritional properties of great interest. This is the case ofSpirulina, a microalgae that provides enough energy in 60 grams so that a human can develop all its functions in a day. Obviously, it does not replace any food. Superfoods don’t exist. The key is a balanced diet.
In a globalized world where inequality is still king, this type of food supplements can be part of the answer to the great problem of hunger in the most disadvantaged geographical areas. For all these reasons, today we see interest in telling you what spirulina is, its properties and possible side effects. We assure you that the biology of this microorganism will surprise you.
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What is spirulina?
First of all, it is necessary to note that the term “spirulina” refers to the dietary supplement obtained from the cyanophyceous algae (cyanobacteria) named above. If we want to look for the person responsible for this compound, we have to pay attention to the genus Arthrospira, specifically on the species Arthrospiraplatensis and Arthrospira maxima.
As messy as it may seem, these species were previously included within the genus Spirulina, but taxonomic studies dating back to the eighties made this separation due to several differences: the number of helices in their structure, the presence of cell septa and other features that clearly separated Arthrospira fromSpirulina encouraged this systematic split.
In order not to generate more confusion than necessary, we will use the termsSpirulina and spirulinainterchangeably, because saving the taxonomic distances, we all understand each other better in this way.
Be that as it may, we are facing agenus of cyanobacteria of very unique appearance, since these microorganisms have 5 to 9 morphological spirals that give them a characteristic “spring” shape. Their diameter is 7 to 8 micrometers and they have a series of trichomes or hairy appendages in certain areas of the body, which gives them a slow but functional ability to move. Beyond the microbiology of the genus, let’s explore what makes this microorganism so special.
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Low-cost rapid growth
According to microbiological studies, this algae is divided into two by fission every seven hours, so we are facing a fast-growing microorganism that can theoretically generate 15,000 kilograms per hectare annually. It is estimated that its production cost is seven dollars per kilogram, that is, half of what it costs to produce the same amount ofhigh-quality meat.
Of course, a series of exact parameters must be met to maximize the production of spirulina:
- A correct CO2 supplement for cyanobacteria to photosynthesize.
- Presence of minerals in the right concentrations.
- Lighting with the appropriate wavelength.
- Temperature from 21 to 24 degrees Celsius.
- A pH of 9.2 and a salinity of 5-6%.
- Proper agitation of cells to prevent sedimentation and ensure distribution of CO2, nutrients and light.
Due to theiraquatic nature, these microorganisms inhabit shallow pools with alkaline waters. It is striking to visit any place of spirulina cultivation, because the facilities are based on a series of buckets and greenish pools where its growth occurs.
Properties of spirulina
Once we have introduced the microorganism and how it is grown, the next step is, of course, to know what benefits it can bring to humans. The most important fact that we can find exploring the nutritional properties of this cyanobacterium is that its dry weight is composed of up to 65% protein. It provides twice as much protein as red meat.
This means that, approximately, 57 grams of protein are obtained for every 100 grams of spirulina consumed. Putting things in perspective, a steak of red meat gives us more or less 25 grams of protein per 100 grams, that is, less than half. In addition, the properties of spirulina do not end here. We list its most relevant nutritional characteristics:
- It contains essentialamino acidssuch as isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, threonine and valine.
- It has several types of vitamin B and vitamin A.
- The absorption of its nutrients in the digestive system is very high (between 85 and 95%).
For all these reasons, several clinical studies have shown that spirulina is effective in protecting andstrengthening the immune system, acts againstdiabetes mellitus, prevents the onset of kidney and skin diseases, decreases the risk of hypertension and retains heavy metals (it is an antitoxic). It is necessary to place these data within an objective prism, because all these properties are wonderful, but they certainly do not supplant a medical treatment. Yes, this is a very positive complement, but we do not want to imply that it is miraculous.
A fact that is incontestable is the fact that to produce a kilogram of spirulina requires 2,500 liters of water, while to obtain the same amount of red meat this value rises to 100,000 liters. Almost 100 times less water is needed. With climate change hot on our heels and a wildly expanding meat industry, the potential benefits of this data are self-serving.
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Intake and side effects
The additional amount to be ingested will depend entirely on the nutritional requirements of the individual. For example, an athlete in full muscle development can include 10 to 12 grams of dried spirulina in their daily diet, while a person who simply seeks a nutritional supplement to support their overall health will have enough with about 2-5 grams a day.
This supplement has a multifaceted character, because it is enough to carry out a couple of searches in kitchen portals to discover that it can beincluded in a wide variety of dishes, from homemade guacamole to risottos.
In addition, it is essential to note that there are no deleterious side effects against overdose in the consumption of this dietary supplement, although a person who abuses it may feel thirsty, constipation, mild dizziness or stomach pain. On the other hand, and because it has a small amount of iodine in its composition,patients with hyper or hypothyroidismshould be a little more careful with its consumption.
Considerations beyond the supplement
We usually think of this type of food supplements as an accessory compound that can bring certain benefits, but we must also bear in mind that not all people are in a position to choose what they will eat day by day. This type of food, along with others such as Golden Rice, provide an excessive series of benefits compared to the cost of production involved and the amount of ingestion needed.
As we have already said, a person who eats only 60 grams of spirulina a day has their energy needs covered. Of course, many vitamins, carbohydrates, lipid and minerals thatmust come from a balanced diet are missing. In addition, this cyanobacterium can be a perfect complement for food in rural areas, because with five square meters of cultivation per person a correct amount of the supplement is achieved.
Finally, it is necessary to emphasize that growing this microalgae in a rural environment for own consumption lowers the cost up to 16 times compared to the market price, a not inconsiderable figure. More than 820 million people suffer from hunger according to the World Health Organization (WHO), so the value of these superfoods may become incalculable in the future.
Conclusions
As we have seen, this is an excellent food supplement in every way: easy to grow, low water consumption and potential supply in rural environments, this cyanobacterium can be an essential source of nutrients in many communitieswhere food is scarce.
In addition to its function as basic sustenance, it also reports many other benefits, since its high amount of proteins and vitamins protects the consumer from pathologies such as hypertension, kidney problems, bacterial infections and even the development of tumors. Of course, data like these show that food microbiology is an essential part of a sustainable and environmentally friendly future.
References
- Fernández Honores, A. M., Alvítez Izquierdo, E., & Rodríguez Rodríguez, E. F. (2019). Taxonomy and importance of “spirulina” Arthrospira jenneri (Cyanophyceae: Oscillatoriaceae). Arnaldoa, 26(3), 1091-1104.
- Pérez, L. D. V., Macías Abraham, C., Torres Leyva, I., Socarrás Ferrer, B. B., Marsán Suárez, V., & Sánchez Segura, M. (2002). In vitro effect of spirulina on immune response. Cuban Journal of Hematology, Immunology and Hemotherapy, 18(2), 0-0.
- Ponce López, E. (2013). Superfood for a world in crisis: Spirulina at low cost. Idesia (Arica), 31(1), 135-139.
To the classic question “what do you do?” I always answer “basically I am a psychologist”. In fact, my academic training has revolved around the psychology of development, education and community, a field of study influenced my volunteer activities, as well as my first work experiences in personal services.