Microalgae-Based Immune System Boosters

Dear Colleagues,

Microalgae have high photosynthetic efficiency and greater growth rates than terrestrial plants, are extremely diverse and some of them can be cultivated year-round. Biomass from microalgae such as Arthrospira platensis, Chlorella vulgaris, Chlorella pyrenoidosa and Tetraselmis chui is produced industrially worldwide. These microalgae are GRAS (generally recognized as safe) by the Food and Drug Administration (USA) and/or accepted by the European Union for human consumption. When experiencing drastic shifts in their environment, such as shifts in light intensity, temperature or nutrient availability, these microorganisms can change the metabolism, producing secondary metabolites that have shown a range of positive health impacts. Apart from high protein (40%–70%) and lipid (30%–50%) contents, depending on the species, microalgal biomass contains compounds with antioxidant, anti-inflammatory, anti-tumor, anti-viral and anti-microbial activities. Interestingly, there is also evidence that some of these compounds might boost the immune system, being able to prevent diseases such as hyperglycemia, cancer, diabetes, hypertension, cardiovascular and respiratory disorders. The application of microalgal biomass supplementation and its extracts could help immune systems to fight different viral infections, including SARS-CoV-2, the etiological agent of COVID-19. This immunity-enhancing activity has been related to the presence of polysaccharides (e.g., selenium-containing polysaccharide), pigments (e.g., astaxanthin, lutein, β-carotene and phycocyanin), fatty acids (e.g., polyunsaturated fatty acids), biopeptides (e.g., ACE inhibitory peptides) and vitamins in biomass. This Special Issue will address the boosting effect of the immune system by microalgae biomass and its applications as a novel food supplement, and as feedstocks for novel pharmaceuticals and nutraceuticals.

Dr. João Carlos Serafim Varela
Dr. Etiele Greque de Morais
Guest Editors

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• immune-enhancing
• bioactivity
• novel food