The implications of diet on health sustainability have assumed a major importance, supported by considerable epidemiological evidences, and is well recognized by the scientific community and general public, in developed countries. Microalgae are rich in healthy bioactive molecules. Research is currently looking at promising outstanding applications of microalgae especially in the production of functional foods. In addition, microalgae are widely recognized as a sustainable and biological renewable resource. Euglena gracilis Klebs is a fresh water flagellated unicellular alga and contains several bioactive compounds. E. gracilis chemical composition is not a constant factor since it varies among strain and batch cultures and several culture parameters [1]. The aim of this work was to investigate the best in vitro conditions allowing efficient production of E. gracilis biomass related to its nutritional profile. We have determined the carotenoid, protein, amino acid and fatty acid contents. In addition, we investigated the anti-inflammatory activity of E. gracilis extracts by an ELISA assay. E. gracilis extracts significantly reduced (P < 0.05) the levels of Tumor Necrosis Factor-alpha secreted by macrophages cultured from human peripheral blood and challenged with bacterial lipopolysaccharide, supporting a strong anti-inflammatory activity [2]. The obtained results support the possibility of development of novel design-foods rich in carotenoids, polyunsaturated fatty acids, proteins and other nutrients with antioxidant and anti-inflammatory effects. Moreover, in European countries where the population age and the costs associated with welfare are key factors in the management of public resources, E. gracilis would be an important new food. Euglena could be utilized as well to tackle malnutrition in developing countries as recommended by the Japanese Minister of Agriculture and Deputy Minister of Economy at of EXPO 2015.
Acknowledgements: The financial support of the Italian Ministry of University and Research (MIUR) is gratefully acknowledged.
Keywords: E. gracilis, healthy food, anti-inflammatory activity.
References:
[1] Chacon-Lee TL, Gonzales-Marino GE. Microalgae for “healthy” foods – Possibilities and challenges. Compr Rev Food Sci Food Saf 2010; 9: 655 – 675
[2] Brun P, Dean A, Di Marco V, Surajit P, Castagliuolo I, Carta D, Ferlin MG. Peroxisome proliferator-activated receptor-y mediates the anti-inflammatory effect of 3-hydroxy-4-pyridinecarboxylic acid derivatives: synthesis and biological evaluation. Eur J Med Chem 2013; 62: 486 – 497
