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      An Integrated Strategy for Nutraceuticals from Haematoccus pluvialis: From Cultivation to Extraction

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          Abstract

          The aim of this study was to develop an effective integrated cultivation system for Haematococcus pluvialis as a source of bioactive compounds such as astaxanthin, lutein, proteins, and fatty acids (FAs). The Chlorophyta H. pluvialis was cultivated in a vertical bubble column photobioreactor (VBC-PBR) under batch mode, allowing switching from green to red phase for astaxanthin induction. The combined effect of light intensity and nutrients on bioactive compound formation was investigated. Results showed that growth under lower nutrients availability and light intensity led to a higher concentration of biomass. Growth under high light intensity with an appropriate concentration of nitrate, sulfate, phosphate and magnesium led to ~85% and ~58% higher production of total carotenoids and fatty acids, respectively. Under high stress conditions, ~90% nitrate and phosphate consumption were observed.

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          Astaxanthin-Producing Green Microalga Haematococcus pluvialis: From Single Cell to High Value Commercial Products

          Md. Shah, Yuanmei Liang, Jay J. Cheng … (2016)
          Many species of microalgae have been used as source of nutrient rich food, feed, and health promoting compounds. Among the commercially important microalgae, Haematococcus pluvialis is the richest source of natural astaxanthin which is considered as “super anti-oxidant.” Natural astaxanthin produced by H. pluvialis has significantly greater antioxidant capacity than the synthetic one. Astaxanthin has important applications in the nutraceuticals, cosmetics, food, and aquaculture industries. It is now evident that, astaxanthin can significantly reduce free radicals and oxidative stress and help human body maintain a healthy state. With extraordinary potency and increase in demand, astaxanthin is one of the high-value microalgal products of the future.This comprehensive review summarizes the most important aspects of the biology, biochemical composition, biosynthesis, and astaxanthin accumulation in the cells of H. pluvialis and its wide range of applications for humans and animals. In this paper, important and recent developments ranging from cultivation, harvest and postharvest bio-processing technologies to metabolic control and genetic engineering are reviewed in detail, focusing on biomass and astaxanthin production from this biotechnologically important microalga. Simultaneously, critical bottlenecks and major challenges in commercial scale production; current and prospective global market of H. pluvialis derived astaxanthin are also presented in a critical manner. A new biorefinery concept for H. pluvialis has been also suggested to guide toward economically sustainable approach for microalgae cultivation and processing. This report could serve as a useful guide to present current status of knowledge in the field and highlight key areas for future development of H. pluvialis astaxanthin technology and its large scale commercial implementation.
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            Haematococcus astaxanthin: applications for human health and nutrition.

            Martin Guerin, Mark Huntley, Miguel Olaizola (2003)
            The carotenoid pigment astaxanthin has important applications in the nutraceutical, cosmetics, food and feed industries. Haematococcus pluvialis is the richest source of natural astaxanthin and is now cultivated at industrial scale. Astaxanthin is a strong coloring agent and a potent antioxidant - its strong antioxidant activity points to its potential to target several health conditions. This article covers the antioxidant, UV-light protection, anti-inflammatory and other properties of astaxanthin and its possible role in many human health problems. The research reviewed supports the assumption that protecting body tissues from oxidative damage with daily ingestion of natural astaxanthin might be a practical and beneficial strategy in health management.
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              The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence.

              C. Ruxton, S. Reed, M. J. A. Simpson … (2004)
              The UK dietary guidelines for cardiovascular disease acknowledge the importance of long-chain omega-3 polyunsaturated fatty acids (PUFA) - a component of fish oils - in reducing heart disease risk. At the time, it was recommended that the average n-3 PUFA intake should be increased from 0.1 to 0.2 g day(-1). However, since the publication of these guidelines, a plethora of evidence relating to the beneficial effects of n-3 PUFAs, in areas other than heart disease, has emerged. The majority of intervention studies, which found associations between various conditions and the intake of fish oils or their derivatives, used n-3 intakes well above the 0.2 g day(-1) recommended by Committee on Medical Aspects of Food Policy (COMA). Furthermore, in 2004, the Food Standards Agency changed its advice on oil-rich fish creating a discrepancy between the levels of n-3 PUFA implied by the new advice and the 1994 COMA guideline. This review will examine published evidence from observational and intervention studies relating to the health effects of n-3 PUFAs, and discuss whether the current UK recommendation for long-chain n-3 PUFA needs to be revisited.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Antioxidants (Basel)
                Journal ID (iso-abbrev): Antioxidants (Basel)
                Journal ID (publisher-id): antioxidants
                Title: Antioxidants
                Publisher: MDPI
                ISSN (Electronic): 2076-3921
                Publication date (Electronic): 03 September 2020
                Publication date Collection: September 2020
                Volume: 9
                Issue: 9
                Electronic Location Identifier: 825
                Affiliations
                [1 ]Department of Engineering, University of Campania “Luigi Vanvitelli”, Real Casa dell’Annunziata, Via Roma 29, 81031 Aversa (CE), Italy; sanjeet.mehariya@ 123456unicampania.it (S.M.); angela.iovine@ 123456unicampania.it (A.I.); tiziana.marino@ 123456unicampania.it (T.M.)
                [2 ]ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici, P. Enrico Fermi, 1, 80055 Portici (NA), Italy; patrizia.casella@ 123456enea.it (P.C.); antonio.molino@ 123456enea.it (A.M.)
                [3 ]ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Trisaia, SS Jonica 106, km 419 + 500, 75026 Rotondella (MT), Italy; neeta.sharma@ 123456enea.it (N.S.); vincenzo.larocca@ 123456enea.it (V.L.)
                Author notes
                [* ]Correspondence: dino.musmarra@ 123456unicampania.it ; Tel.: +39-081-5010387
                Author information
                https://orcid.org/0000-0003-1801-4702
                https://orcid.org/0000-0001-6136-5554
                https://orcid.org/0000-0002-2694-5999
                https://orcid.org/0000-0002-7964-3791
                Article
                Publisher ID: antioxidants-09-00825
                DOI: 10.3390/antiox9090825
                PMC ID: 7554706
                PubMed ID: 32899350
                SO-VID: a5b89f6e-b9a0-48b3-b31c-802d6a4e137e
                Copyright © © 2020 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 27 June 2020
                Date accepted : 31 August 2020
                Categories
                Subject: Article

                Keywords: microalgae,astaxanthin,lutein,fatty acids,antioxidant,extraction,algal extract
                Data availability:
                Keywords: microalgae, astaxanthin, lutein, fatty acids, antioxidant, extraction, algal extract

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