(Spirulina platensis): PROSPECT AND SCOPES IN ...

INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH ISSN: 2309-7892 (Online), 2519-5530 (Print), Volume: 6, Issue: 2, Page: 51-55, January- June 2018

Review Paper

SUPER FOOD SPIRULINA (Spirulina platensis): PROSPECT AND SCOPES IN BANGLADESH *AFM Jamal Uddin, S. Mahbuba, Sk. Rahul, M.I. Ifaz and H. Ahmad 1 [Citation: AFM Jamal Uddin, S. Mahbuba, Sk. Rahul, M.I. Ifaz and H. Ahmad (2018). Super Food Spirulina (Spirulina platensis): Prospect and Scopes in Bangladesh. Int. J. Bus. Soc. Sci. Res. 6(2): 51-55. Retrieve from http://www.ijbssr.com/currentissueview/14013256] Received Date: 08/01/2018

Acceptance Date: 09/02/18

Published Date: 09/02/18

Abstract Spirulina is an ecologically sound, nutrient rich super food that is grown all around the world as a dietary supplement. Spirulina is considered as the “food of the future” that will effectively tackle the existing malnutrition problem. The introduction and scope for the cultivation of Spirulina is immense in Bangladesh as rural people and urban rooftop owners can easily install the culture system in their buildings as it is a fully automated system and requires very little power to operate. Spirulina definitely ensures daily nutritional demands for the rural poor and will also improve the socio-economic status of the rural people by bringing them under integrated Spirulina production. Commercial production of Spirulina and creating demand in local and international market is a very possible aspect in Bangladesh. This ambition can easily be achieved if proper guidance, support and management from the Government and Non-Governmental Organizations is assured. Spirulina will open a door of opportunities in Bangladesh if proper infrastructure is followed.

Key words: Spirulina platensis, Super Food, Nutraceutical, Healthy, Malnutrition, Socio-economic benefit, Exportability. Introduction Spirulina (Spirulina platensis) belongs to the family Arthrospira is a free floating filamentous microalgae belonging to the class Cyanobacteria (Komárek and Hauer 2009). It has two genera namely Spirulina and Arthrospira with characteristic photosynthetic ability (Sapp, 2005). Spirulina was primarily classified in plant kingdom but was later placed in the bacteria kingdom based on new understandings on the genetics, biochemical properties and physiology (Vonshak, 1997). It’s native to Central Africa, Mexico, some parts of Asia and America. Spirulina naturally grows on high salt alkaline water reservoirs found across these areas (Vonshak, 1997, Gershwin and Belay, 2007). Spirulina was first known to the modern worldby a European scientific mission conducted in Chad. Spirulina or “Dihe” as the Chadians call it has been found growing in the alkaline lagoons scattered all around Chad. Chadians have been taking it as food for several centuries (Abdulqader et al., 2000).Later studies show that Mayans, Toltecs, Kanembus dursing the Aztec civilization had incorporated Spirulina in their diet 400 years ago (Gershwin and Belay, 2007). There are a large number of Spirulina species; among them three species of Spirulina namely Spirulina platensis, Spirulina maxima and Spirulina fusiformis are intensively investigated as these are edible and has high nutritional and medicinal properties (Vonshak, 1997, Gershwin and Belay, 2007 Khan et al., 2005, Karkos et al., 2008). Spirulina mainly grows in brackish water conditions with the correct chemical balance. It grows well between pH 8-11. Spirulina grows substantially in 200C temperature but the growth of Spirulina thrives between 350C -370C. The growth is seriously hampered if the temperature is above 380C. Spirulina growth is also detrimental in low temperature. It requires ample sunlight to thrive as it an autonomous organism but 30% of sunlight is perfect for the growth and development. *Corresponding Author’s Email: [email protected] Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka

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It is mainly found in the market as powder, capsules or as tablets. Early studies conducted on Spirulina were based basically on the nutritional properties of Spirulina as it’s a highly nutritious food with loads of vitamins and minerals. According to USDA Food Composition Database, Dried Spirulina contains 60-70% protein, 24% carbohydrates, 8% fat(Khan et al., 2005, Campanella et al., 2002). It’s a complete protein source meaning it has all the essential amino acids. It’s also exceptionally high in macro micro nutrients and essential fatty acids like Alpha- linoleic acid, Gamma- linoleic acid (Colla et al., 2003, Golmakani et al., 2012), stearidonic acid, eicosapentaenoic acid arachidonic acid etc.(Tokusoglu et al., 2003). Spirulina is long held as a highly nutritious food for some decades. In 1974, World Health Organization described Spirulina as “an interesting food for multiple reasons, rich in iron and protein, and is able to be administered to children without any risk”, considering it “a very suitable food.”(Intergovernmental Institution for the use of Micro-algae Spirulina against Malnutrition, 2010). The United Nations established the intergovernmental institution for the use of Micro-algae Spirulina against malnutrition (IIMSAM) in 2003(Habib et al., 2008).In the late 1980s and early 90s, both NASA and European Space Agency proposed Spirulina as one the primary foods to be cultivated during long term space missions(Riley, 2014, European Space Agency, 2005). Objectives 1. Introduction of Spirulina as a super food in Bangladesh 2. Discussion of the nutritional and medicinal values of Spirulina 3. Discussion of the prospect and scope of Spirulina Production in Bangladesh 4. Improvement of the socio-economic status of the rural population of Bangladesh 5. Possibility of a new consumer item for local and international market Methodology It’s basically a review paper. In order to fulfill the above mentioned objectives, all the information that are used here are secondary information collected from Abdulqader, et al., 2000; Campanella, et al.,2002; Colla, et al.,2003; Gemma, et al., 2002; Gershwin and Belay, 2007; Golmakani, et al.,2012; Habib, et al., 2008; Karkos, et al., 2008; Khan, Z et al., 2005; Komárek, and Hauer, 2009; Kulshreshtha, et al., 2008; Lee, et al., 2008; Riley, 2014; Sapp, 2005; Tokusoglu, and Unal, 2003; Torres-Duran, et al., 2007; Vonshak, 1997; Intergovernmental Institution for the use of Micro-algae Spirulina against Malnutrition, 2010 And European Space Agency, 2005 and from various credible sources. Discussion Spirulina is a “nutraceutical” food. Not only it provides a heap load of essential minerals but also provides some exceptional medicinal benefits when taken as a diet supplement. It tackles hyperglycerolemia, allergies, cancer, viral diseases, metabolic disruptions and environmental toxicants (Khan et al., 2005, Karkos et al., 2008, Kulshreshtha et al., 2008). It is also proven to be helpful to those who are suffering from heart disease. A study has been conducted and solid evidence has been found that Spirulina decreases the harmful Low Density Lipoprotein (LDL) and increases the beneficial High Density Lipoprotein (HDL) in humans. In addition, both systolic and diastolic blood pressures were significantly reduced in both men and women (Torres-Duran et al., 2007). A research was also conducted and there are significant proofs that Spirulina also decreased the blood glucose in Type-2 diabetes patients. Spirulina also has antioxidant and anti-inflammatory properties making it a strong contender in the therapeutic genre. Spirulina deactivates the free superoxide radicals in living bodies generated during the oxidation process demonstrating its miraculous anti-aging effects (Lee et al., 2008). In aged male rats, Spirulina reversed the age related symptoms by increasing the proinflammatory cytokines in the cerebellum. Spirulina intake increased cerebellar β- adrenergic receptor function, which decreases with age (Gemma et al., 2002). In a nutshell, the 10 most major benefits of taking recommended dosage (5-10mg) of Spirulina is listed below: 1. Increases the CD4 count- strengthens the immune system (particularly useful for HIV/AIDS patients 2. Increases the RNA count in the brain for more energy http://www.ijbssr.com

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3. β-carotene present in Spirulina (more than 10 times compared to carrot) is an excellent source of disease fighting antioxidants, which also enhances eyesight and oral cavity health. 4. Contrary to popular beliefs, the abundant amount of vegetable protein and amino acids present in Spirulina does build muscle mass 5. Improves digestive and gastrointestinal health 6. Contains easy to absorb Iron and Calcium supplements that’s ideal for women and children 7. Reduces cancer with antioxidant properties 8. Contains excellent anti- inflammatory properties, which is an essential benefit to arthritis patients and prevents a plethora of heart diseases 9. Contains anti-aging properties 10. A very high concentration of B vitamins, which not only break down carbohydrate and lipids, but also maintain cardiovascular health Bangladesh is basically a poverty ridden, highly populous and malnourished country. The agriculture, despite making a huge leap forward, it just isn’t compatible enough to ensure total nutritional security in Bangladesh. Malnutrition plagues the majority of people, especially in children, adolescents and women. In addition it causes individual tragedies such as maternal and child mortality, premature delivery, elevated risks of heart diseases and diabetes. Not only does it risks health, malnutrition also cuts a heavy figure in the national future as it results in lost productivity and reduced intellectual and learning capacity. In a country where the diet is dominated by cereal crops (about 70%) a diversified nutrient source is a must. Securing nutrition should be the first priority and this is where Spirulina comes in. Presence of some essential nutrients required by human beings makes Spirulina a modern day super food. Taking Spirulina as a food supplement will ensure nutrition security of Bangladesh. Spirulina appears to have considerable potential for sustainable financial development, especially as a small scale crop for nutritional enhancement. According to FAO Fisheries Statistics, production in China was roughly 19080 tons in 2003 and increased dramatically to an astounding 41570 tons in 2004 which is worth US$7.6 M and US$16.6M respectively. This figure alone shows that despite being a small scale supplementary crop, Spirulina can be very profitable if masterfully coordinated. As a small scale Spirulina production is possible for the small and marginal farmers as well as enthusiastic urban gardeners if they have the funding and skill necessary for the venture. Now a day, energy crisis is a worldwide problem. Modern agriculture requires more energy than ever to produce such high yielding high value crops. So the energy level is being depleted drastically and it is accelerating the use of fossil fuels that is harmful for the environment. Spirulina requires less energy input per kilo than soy, corn or beef, and this energy demand can be met up using only the solar energy. The energy efficiency of Spirulina is 5 times higher than soy, 2 times higher than corn and astonishingly 100 times higher than grain fed beef. It also is a soilless culture so that means no energy is wasted in land preparation and fertilizer application. Spirulina on the other hand can be cultivated by using clean green energy like solar energy so it is contributing in restoring the ecological balance. In energy impoverished country like Bangladesh, such type of energy efficient food cultivation and consumption should be a primary choice. Spirulina cultivation in general is a very space efficient practice. In dense metropolitan cities like Dhaka, Chittagong, Narayanganj, Comilla, etc., can provide both environmental balance and unused space efficiency. Spirulina is mainly cultivated in open tanks so the chance of contamination and maintaining high quality nutrition status is a challenge in urban condition. But Energaia, a Thailand based Spirulina production company has developed a technology to cultivate Spirulina in a closed tank method in urban conditions. They have incorporated various tank system in the rooftops of many hotels and residential buildings in Thailand and their method is proven to be more effective as their Spirulina is free of contamination and is of high nutritional value. This closed tank system can be a new urban and rooftop gardening prospect in dense metropolitan cities. Commercial Spirulina production is currently held in Burkina Faso, Cameroon, Central African Republic, Republic of Congo, Guinea, Kenya, Madagascar, Mali, Niger, India, Vietnam etc. and all of the production sites are flourishing. This shows that Spirulina is a proven profitable business and has huge local and international demand and has huge export potential. As it’s a nutraceutical good, meaning it has the exportability as both food supplement and drug. So the scope to earn more foreign http://www.ijbssr.com

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currencies and also to create a demand of Spirulina in the local and global market is huge. It can open a new export prospect for Bangladesh. Spirulina production will also be a blessing for local fishermen. As Bangladesh is a riverine country, so number of fishermen is aplenty. Spirulina production offers a way for fishermen to diversify their attention solely from fishing. With some basic knowledge, Spirulina can be grown and harvested quite easily; the essential requirements are quite basic and reasonable sized Spirulina production ponds of 6m X 80m can yield as much as 5kg of dry Spirulina per day. It has a high market value as an exotic high value consumer item. Shelf price of Spirulina is also superior to other food supplements. The protein content and the quality of Spirulina are a determining factor in evaluating its market value, the higher the micronutrient/protein content the higher the selling price. This could be a worthwhile, efficient and also a profitable investment for fishermen in Bangladesh as an alternative/complementary practice. It can also be used as a organic fish meal. This will not only ensure less dependency on the processed fish meals, but will maximize their nutritional value and taste factor. Spirulina cultivation is a soilless culture and it can be harvested in every 3/4 days. It doesn’t require any additional water or fertilizers so a lot of money can be saved and also water conservation is ensured. From the point of nutrition per energy ratio, it is much higher than traditional crops. Local market of Bangladesh will also flourish if Spirulina production is given equal importance as other cultivation projects. Spirulina has mainly three target markets. First, the government and/or NGO programs/projects for tackling malnutrition in underdeveloped communities; secondly, the health conscious people, herbal, cosmetics and fitness industry and lastly, drug industries. These sectors will be the major buyers of locally produced Spirulina. It has the possibility of being in the same level of another immensely popular herbal product that isAloevera. Spirulina can be incorporated in any food. There is already Spirulina pasta, Spirulina smoothie, Spirulina burgers etc. It doesn’t change the real taste of the food at all. So, there is no worry to incorporate Spirulina into popular food items. Bangladesh government and its research and innovation institutes should research the prospect and adequate technology for cultivating Spirulina in Bangladesh condition in large and small scales for both industrialists and small scale entrepreneurs. They should come up with the best possible production technology that will ensure the best result which will not only ensure sustainable socioeconomic growth but also preserve the environmental balance. Conclusion Spirulina is a new consumer item in Bangladesh that is yet to get proper recognition. It is packed with nutritiveand healthy benefits. Spirulina production is arguably the most cost effective method to tackle malnutrition and rural poverty. Government institutions like the Department of Agricultural Extension (DAE) should be made responsible for disseminating the Spirulina cultivation technology among the interested people who want to give Spirulina cultivation a go. Other governmental organizations and NGOs can also provide the required training and skill to cultivate Spirulina and make it a tool for sustainable growth. References Abdulqader G., Barsanti, L., Tredici, M. (2000). Harvest of Arthrospira platensis from Lake Kossorom (Chad) and its household usage among the Kanembu. J Appl Phychol; 12:493–498. Campanella, L., Russo, M. V. and Avino, P. (2002). "Free and total amino acid composition in bluegreen algae". Annali di Chimica. 92(4): 343–52. Colla, L. M., Bertolin, T. E. and Costa, J. A. (2003). "Fatty acids profile of Spirulina platensis grown under different temperatures and nitrogen concentrations". Zeitschrift für Naturforschung. C. 59(1–2): 55–59. European Space Agency (2005, June 13). Ready for dinner on Mars? Retrieved from http://www.esa.int Gemma, C., Mesches, M.H., Sepesi, B., Choo, K., Holmes, D. B., Bickford, P.C. (2002). Diets enriched in foods with high antioxidant activity reverse age-induced decreases in cerebellar beta-adrenergic function and increases in proinflammatory cytokines. J Neurosci. 22:6114– 6120. http://www.ijbssr.com

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Gershwin, M. E. and Belay, A. (2007). Spirulina in human nutrition and health. Boca Raton. Florida. CRC Press. Golmakani, Mohammad-Taghi, Rezaei, Karamatollah, Mazidi, Sara, Razavi, Seyyed Hadi (2012). "γLinolenic acid production by Arthrospira platensis using different carbon sources". European Journal of Lipid Science and Technology. 114 (3): 306–314. Habib, M. A. B., Parvin, M., Huntington, T. C., Hasan, M. R. (2008). A review on culture, production, and use of Spirulina as food for humans and feeds for domestic animals and fish. FAO Fisheries and Aquaculture Circular. No: 1034. Karkos, P. D., Leong, S. C., Karkos, C. D., Sivaji, N., Assimakopoulos, D. A. (2008). Spirulina in Clinical Practice: Evidence-Based Human Applications. Evid Based Complement Alternat Med:1–4. Khan, Z., Bhadouria, P. and Bisen, P. S. (2005). Nutritional and therapeutic potential of Spirulina. Curr Pharm Biotechnol.6:373–379. Komárek, J. and Hauer, T. (2009). Worldwide electronic publication. Univ. of South Bohemia and Inst of Botany AS CR; CyanoDB.cz - On-line database of cyanobacterial genera. Kulshreshtha, A., Zacharia, A. J., Jarouliya, U., Bhadauriya, P., Prasad, G. B., Bisen, P. S. (2008). Spirulina in health care management. Curr Pharm Biotechnol. 9:400–405. Lee, E. H., Park, J. E., Choi, Y. J., Huh, K. B., Kim, W. Y. (2008). A randomized study to establish the effects of Spirulina in type 2 diabetes mellitus patients. Nutrition Research and Practice. 2:295–300. Riley, T. (2014). "Spirulina: a luxury health food and a panacea for malnutrition". The Guardian, London, UK. Sapp, J. (2005). The Prokaryote-Eukaryote Dichotomy: Meanings and Mythology.American Society forMicrobiology and Molecular Biology Reviews. 69:292–305. Tokusoglu, O. and Unal, M.K. (2003). "Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana". Journal of Food Science. 68(4). Torres-Duran, P. V., Ferreira-Hermosillo, A., Juarez-Oropeza, M. A. (2007). Antihyperlipemic and antihypertensive effects of Spirulina maxima in an open sample of mexican population: a preliminary report. Lipids Health Dis. 6(33):1–8. Vonshak, A. (1997). Spirulina platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. London: Taylor & Francis. Intergovernmental Institution for the use of Micro-algae Spirulina against Malnutrition (2010). “What the United Nations says about Spirulina”. Spirulina and the Millennium Development Goals.

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