Mikroalgen in der Humanernährung – eine sinnvolle Zukunftsperspektive?

Zusammenfassung

Unter Mikroalgen fasst man mikroskopisch kleine, Fotosynthese betreibende Organismen zusammen, die in aquatischen Umgebungen vorkommen. Sie enthalten eine Vielzahl von Nährstoffen, darunter auch Proteine, Kohlenhydrate, Carotinoide, Vitamine, Mineralstoffe und Fettsäuren. In Lebensmitteln verarbeitet findet man heutzutage vor allem die Grünalge Chlorella und das Cyanobakterium Arthrospira.

Die steigende Weltbevölkerung bei gleichzeitig begrenztem Ackerland wird in den nächsten Jahren zu einer noch stärkeren Nahrungsmittelknappheit führen. Aus diesem Grund sind Mikroalgen in den vergangenen Jahren in den Fokus der Wissenschaft gerückt. Neben einem guten Nährstoffprofil sind sie nämlich nicht auf landwirtschaftliche Nutzflächen angewiesen, sondern können in Ponds oder Fotobioreaktoren gezüchtet werden.

Allerdings sind Mikroalgen bisher noch wenig in der menschlichen Ernährung verbreitet. Dies könnte zum einen daran liegen, dass bislang nur wenige der über 200 000 Arten für den menschlichen Konsum zugelassen sind. Des Weiteren spielen vor allem die Geschmacksveränderungen, die mit einem erhöhten Mikroalgenanteil einhergehen, und die hohen Produktionskosten eine große Rolle.

Nichtsdestotrotz weisen Mikroalgen eine Vielzahl von bioaktiven Komponenten auf, die potenzielle gesundheitliche Vorteile besitzen. Neben immunmodulatorischen und antioxidativen Effekten weisen sie präbiotische, antivirale und entgiftende Wirkungen auf. Außerdem sind Mikroalgen eine vegane Quelle für Omega-3-Fettsäuren, was zum Schutz der Ressource Fisch beitragen könnte.

Mikroalgen besitzen ein großes Potenzial als nachhaltiges Nahrungsmittel, das über Makro- und Mikronährstoffe verfügt, sowie als gesundheitsfördernde Nutraceuticals, die einen positiven Mehrwert für die menschliche Gesundheit liefern können. Dennoch steckt die Forschung zu ihnen noch in den Kinderschuhen und die nahe Zukunft wird Aufschluss darüber geben, ob sie auch in Zukunft fester Bestandteil unserer Ernährung werden.

Abstract

Microalgae are microscopic small photosynthetic organisms found in aquatic environments. They contain a variety of nutrients, including proteins, carbohydrates, carotenoids, vitamins, minerals and fatty acids. Nowadays, especially the green algae Chlorella and the cyanobacterium Arthrospira are found in food.

The growing world population and limited farmland will lead to even greater food shortages in the next few years. For this reason, microalgae have been in the focus of science in recent years. In addition to a good nutrient profile, they are not dependent on agricultural land, but can be bred in ponds or photobioreactors.

However, microalgae are still poorly distributed in the human diet. This could be because so far only a few of the over 200,000 species are approved for human consumption. Furthermore, especially the taste changes, which are associated with an increased microalgae content, and the high production costs play a major role.

Nonetheless, microalgae contain a variety of bioactive components that have potential health benefits. In addition to immunomodulatory and anti-oxidative effects, they have prebiotic, anti-viral and detoxifying effects. In addition, microalgae are a vegan source of omega-3 fatty acids, which could help protect fish as a resource.

Microalgae have great potential as a sustainable food with macro and micronutrients, as well as health-promoting nutraceuticals that can provide positive added value to human health. However, research on them is still in its infancy and the near future will tell if they will continue to be an integral part of our diet in the future.

Schlüsselwörter

Immunsystem - Toxine - Darmbarriere - Antioxidanzien - Proteine - Carotinoide - Omega-3-Fettsäuren

Keywords

immune system - toxins - intestinal mucosal barrier - antioxidants - proteins - carotenoids - omega-3 fatty acids

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