{"id":52630,"date":"2020-12-19T23:16:49","date_gmt":"2020-12-19T22:16:49","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=52630"},"modified":"2025-04-28T17:53:18","modified_gmt":"2025-04-28T15:53:18","slug":"microalghe-superfood-chlamydomonas-reinhardtii","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/","title":{"rendered":"Microalghe\u00a0superfood,\u00a0Chlamydomonas reinhardtii"},"content":{"rendered":"<p>Le\u00a0microalghe\u00a0rappresentano la fonte pi\u00f9 promettente, sostenibile e rinnovabile di nutrizione a base vegetale per la popolazione del pianeta. La breve rassegna scientifica a seguire mostra le eccezionali caratteristiche della\u00a0<em>Chlamydomonas reinhardtii<\/em>, un super &#8211;\u00a0<em>superfood<\/em>.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Chlamydomonas_reinhardtii_lalga_modello\" >Chlamydomonas reinhardtii,\u00a0l\u2019alga\u00a0modello<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Nutrienti_e_micronutrienti\" >Nutrienti e micronutrienti<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Chlamydomonas_reinhardtii_microbiota_ed_eubiosi_intestinale\" >Chlamydomonas reinhardtii, microbiota ed eubiosi intestinale<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Sicurezza_biodisponibilita_dei_carotenoidi\" >Sicurezza, biodisponibilit\u00e0 dei carotenoidi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Aiuto_contro_lantibiotico-resistenza\" >Aiuto contro l\u2019antibiotico-resistenza<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Applicazioni_spaziali_e_medicali\" >Applicazioni\u00a0spaziali e medicali<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Microalghe_e_Covid-19\" >Microalghe e Covid-19<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#Ostacoli_normativi_in_UE\" >Ostacoli normativi in UE<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-superfood-chlamydomonas-reinhardtii\/#_Note\" >\u00a0Note<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Chlamydomonas_reinhardtii_lalga_modello\"><\/span><em>Chlamydomonas reinhardtii<\/em>,\u00a0l\u2019alga\u00a0modello<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Nel XIX secolo<\/strong>\u00a0(Ehrenberg,1833; Dangeard, 1888) sono stati avviati\u00a0gli studi su\u00a0<em>Chlamydomonas reinhardtii.<\/em> Un\u2019alga unicellulare, utilizzata come modello in numerosi studi sperimentali su genetica e patologie umane, biologia vegetale e e fotosintesi, microbiologia e biotecnologie. (1)<\/p>\n<p><strong>Nel 2018 i massimi esperti\u00a0<\/strong>di algacoltura &#8211; alla seconda edizione di AlgaEurope, il pi\u00f9 grande\u00a0summit\u00a0europeo dedicato al settore &#8211; hanno identificato\u00a0<em>C. reinhardtii\u00a0<\/em>come una delle specie pi\u00f9 promettenti da utilizzare nella produzione di cibi e mangimi. Sia pure nella consapevolezza di dover affrontare l\u2019onere di sua autorizzazione come\u00a0<em>novel food<\/em>. (2,15)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Nutrienti_e_micronutrienti\"><\/span>Nutrienti e micronutrienti<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Il confronto<\/strong>\u00a0di\u00a0<em>C. reinhardtii<\/em>\u00a0con le due microalghe pi\u00f9 celebri &#8211;\u00a0<em>Chlorella vulgaris<\/em>\u00a0e\u00a0<em>Artrhospira (Spirulina) platensis<\/em>\u00a0&#8211; rivela le sue grandi potenzialit\u00e0:<\/p>\n<p>&#8211; proteine in quantit\u00e0 elevata e carboidrati, come spirulina e clorella,<br \/>\n&#8211; lipidi.\u00a0Omega 3 in linea con le altre, ma in maggior quota rispetto agli Omega 6. Tenore pi\u00f9 elevato di acido \u03b1-linolenico,<br \/>\n&#8211; minerali. Presenza di selenio, invece assente nelle altre due specie, essenziale per l\u2019azione antiossidante,<\/p>\n<p>&#8211; pigmenti. Maggiore concentrazione di clorofille e carotenoidi totali, a loro volta efficaci antiossidanti<\/p>\n<p>&#8211; metalli pesanti. Minore tendenza all\u2019accumulo di metalli pesanti, che possono costituire un rischio per la salute in ipotesi di coltivazione in acque aperte (non anche in fotoreattori).<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Chlamydomonas_reinhardtii_microbiota_ed_eubiosi_intestinale\"><\/span><em>Chlamydomonas reinhardtii<\/em>, microbiota ed eubiosi intestinale<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>A seguito<\/strong>\u00a0del riconoscimento come GRAS (<em>Generally Regarded As Safe)<\/em> da parte della FDA (<em>Food &amp; Drug Administration<\/em>, USA),\u00a0<em>Chlamydomonas reinhardtii\u00a0<\/em>\u00e8 stata testata\u00a0in vivo\u00a0in uno studio clinico su esseri umani, onde valutare i suoi effetti sulla salute gastrointestinale e sul microbiota.<\/p>\n<p><strong>La microalga\u00a0<\/strong>ha dimostrato la capacit\u00e0 di favorire l\u2019eubiosi del microbiota, riducendone gli squilibri e migliorando le condizioni generali di salute dell\u2019intestino. Anche in condizioni di stress da colite indotta. (4)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-52637 size-full\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1.jpg\" alt=\"\" width=\"1062\" height=\"186\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1.jpg 1062w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1-300x53.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1-1024x179.jpg 1024w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1-768x135.jpg 768w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1-150x26.jpg 150w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fog.1-696x122.jpg 696w\" sizes=\"auto, (max-width: 1062px) 100vw, 1062px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-52646\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2.jpg\" alt=\"\" width=\"1110\" height=\"645\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2.jpg 1110w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2-300x174.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2-1024x595.jpg 1024w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2-768x446.jpg 768w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2-150x87.jpg 150w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2-696x404.jpg 696w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.2-1068x621.jpg 1068w\" sizes=\"auto, (max-width: 1110px) 100vw, 1110px\" \/><\/p>\n<p><em><strong>Fig. 1 e Fig. 2<\/strong>. Tabella delle principali specie di microalghe, relative concentrazioni dei macronutrienti e codici di riconoscimento GRAS della FDA. (Fields et al., 2020). Confronto tra la concentrazione dei principali acidi grassi tra\u00a0Chlamydomonas reinhardtii,\u00a0Chlorella\u00a0e\u00a0Spirulina\u00a0(Darwish et al. 2020)<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-52654\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3.jpg\" alt=\"\" width=\"1104\" height=\"576\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3.jpg 1104w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3-300x157.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3-1024x534.jpg 1024w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3-768x401.jpg 768w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3-150x78.jpg 150w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3-696x363.jpg 696w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.3-1068x557.jpg 1068w\" sizes=\"auto, (max-width: 1104px) 100vw, 1104px\" \/><\/p>\n<p><em><strong>Fig. 3<\/strong>. Polvere di\u00a0Chlamydomonas reinhardtii\u00a0e analisi sensoriale (Fields et al., 2020)<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Sicurezza_biodisponibilita_dei_carotenoidi\"><\/span>Sicurezza, biodisponibilit\u00e0 dei carotenoidi<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La sicurezza\u00a0<\/strong>di\u00a0<em>Chlamydomonas reinhardtii\u00a0<\/em>(ceppo THN 6) per il consumo umano \u00e8 stata verificata\u00a0<em>in vitro<\/em>\u00a0ma anche\u00a0<em>in vivo<\/em>, mediante somministrazione a esseri umani di un suo preparato in polvere. Sono state cos\u00ec escluse mutagenicit\u00e0, citotossicit\u00e0 e altri potenziali effetti avversi. (5) Le prove condotte su galline ovaiole, mediante aggiunta della microalga alla razione, ne hanno rivelato ulteriori effetti benefici in termini di aumento della concentrazione di luteina e zeaxantina nelle\u00a0uova, senza ripercussioni sulla salute degli animali. (6)<\/p>\n<p><strong>La bioaccessibilit\u00e0\u00a0<\/strong>di questi carotenoidi \u00e8 molto pi\u00f9 alta, a raffronto con\u00a0<em>Chlorella vulgaris<\/em>, senza richiedere trattamenti fisici preliminari (invece necessari per\u00a0<em>Chlorella<\/em>). (7) Luteina e zeaxantina sono definiti \u2018pigmenti retinici\u2019, poich\u00e9 vengono accumulati nella retina dell\u2019occhio e aiutano a proteggerlo dagli effetti dannosi della luce blu (es. computer, tv,\u00a0<em>smartphone<\/em>). (8)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-52662\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.4.jpg\" alt=\"\" width=\"483\" height=\"475\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.4.jpg 483w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.4-300x295.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.4-150x148.jpg 150w\" sizes=\"auto, (max-width: 483px) 100vw, 483px\" \/><\/p>\n<p><em><strong>Fig. 4<\/strong>. Propriet\u00e0 della luteina contenuta in\u00a0Chlamydomonas reinhardtii\u00a0(Saha et al., 2020)<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Aiuto_contro_lantibiotico-resistenza\"><\/span>Aiuto contro l\u2019antibiotico-resistenza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>L\u2019antibiotico-resistenza<\/strong>\u00a0\u00e8 stata descritta da WHO, nel 2019, come la pi\u00f9 grave minaccia per la salute della popolazione mondiale. Le alghe, tra cui\u00a0<em>Chlamydomonas reinhardtii<\/em>,\u00a0hanno mostrato la capacit\u00e0 di produrre numerosi metaboliti (es. polifenoli, peptidi, acidi grassi, steroli, <em>etc<\/em>.). I quali possono addirittura sostituire gli antibiotici (es.\u00a0Algatan), grazie alla loro attivit\u00e0 di contrasto a numerosi microrganismi patogeni.\u00a0(9)<\/p>\n<p><strong>I polisaccaridi solforati\u00a0<\/strong>sono i metaboliti pi\u00f9 promettenti, grazie alla loro capacit\u00e0 di inibire la formazione e favorire l\u2019eliminazione dei biofilm batterici. Questi ultimi consentono ai batteri di resistere all\u2019azione degli antibiotici e aumentare la loro virulenza in vari alimenti (es. acque, formaggi, pollame, carne), nonch\u00e9 negli ambienti ospedalieri. (10)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-52670\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.5.jpg\" alt=\"\" width=\"811\" height=\"658\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.5.jpg 811w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.5-300x243.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.5-768x623.jpg 768w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.5-150x122.jpg 150w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/12\/fig.5-696x565.jpg 696w\" sizes=\"auto, (max-width: 811px) 100vw, 811px\" \/><\/p>\n<p><em><strong>Fig. 5.<\/strong> Metaboliti algali ad azione antibatterica con diversi siti di azione (Bhomwick et al., 2020)<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Applicazioni_spaziali_e_medicali\"><\/span>Applicazioni\u00a0spaziali e medicali<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La coltivazione<\/strong>\u00a0della microalga \u00e8 stata sperimentata nella Stazione Spaziale Internazionale (<em>International Space Station<\/em>,\u00a0ISS), gi\u00e0 attrezzata per\u00a0<em>Chlorella vulgaris<\/em>. L\u2019olio da essa prodotto potrebbe aiutare a mitigare gli effetti di microgravit\u00e0 e radiazioni cosmiche, oltre ad apportare notevoli quantit\u00e0 di nutrienti. La sua potenzialit\u00e0 \u00e8 legata anche alla sua assenza di tossicit\u00e0, sebbene essa non sia ancora ufficialmente riconosciuta. (11)<\/p>\n<p><strong>La produzione<\/strong>\u00a0di proteine ricombinanti a uso terapeutico \u00e8 un altra prerogativa di\u00a0<em>C.\u00a0reinhardtii,<\/em> la quale pu\u00f2 venire utilizzata per ottenere anticorpi, vaccini, enzimi e altri farmaci (es. insulina per il diabete. (12) La microalga ha infatti mostrato di rispondere ai requisiti essenziali a tali fini in termini di resa, produttivit\u00e0, versatilit\u00e0 e sicurezza. (13)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Microalghe_e_Covid-19\"><\/span>Microalghe e Covid-19<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Alcune alghe e microalghe<\/strong>, come si \u00e8 visto, sono in grado di produrre numerosi composti bioattivi con varie azioni tra cui quelle antifungina, antibatterica e antivirale. I gruppi solforati\u00a0in esse presenti sembrano essere l\u2019agente responsabile di azioni antivirali specifiche, capaci anche di inibire il nuovo coronavirus SARS-CoV-2.<\/p>\n<p><strong>La maggiore integrazione\u00a0<\/strong>di selenio, in particolare, sembra poter aiutare l\u2019attenuazione dei virus a RNA, grazie alla capacit\u00e0 di migliorare l\u2019immunocompetenza e ridurre la frequenza della loro mutazione. Poich\u00e9 Covid-19 appartiene alla categoria dei virus a RNA, un\u00a0intake\u00a0adeguato di selenio potrebbe risultare utile a mitigarne gli effetti patologici e ridurre le sue mutazioni. (14)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Ostacoli_normativi_in_UE\"><\/span>Ostacoli normativi in UE<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Le applicazioni<\/strong>\u00a0di\u00a0<em>Chlamydomonas reinhardtii\u00a0<\/em>per uso alimentare sono state studiate solo negli ultimi anni. Le ricerche finora condotte sono peraltro concordi sia nell\u2019escludere ogni ipotesi di eventuale tossicit\u00e0, sia nel valutare favorevolmente le propriet\u00e0 nutritive e i benefici per la salute associati agli apporti di questa microalga verde.<\/p>\n<p><strong>Gli ostacoli normativi\u00a0<\/strong>al suo impiego nella produzione di cibi e integratori alimentari da immettersi in UE sono per\u00f2 di non poco conto. Sebbene la microalga sia gi\u00e0 riconosciuta in USA come sicura per il consumo umano e il suo utilizzo possa contribuire a raggiungere almeno tre dei\u00a0<em>Sustainable Development Goals<\/em>\u00a0(SDGs), la sua autorizzazione in UE postula tuttavia la presentazione a Bruxelles di un oneroso\u00a0<em>dossier<\/em>\u00a0(15, 16).<\/p>\n<p><em>Dario Dongo e Andrea Adelmo Della Penna<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"_Note\"><\/span>\u00a0<strong>Note<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>(1) Sasso et al. (2018).\u00a0<em>From molecular manipulation of domesticated Chlamydomonas reinhardtii to survival in nature.\u00a0<\/em>eLife 7:e39233,\u00a0<a href=\"https:\/\/doi.org\/10.7554\/eLife.39233\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.7554\/eLife.39233<\/a><\/p>\n<p>(2) Eakpetch et al. (2018)\u00a0<em>Microalgae (Chalmydomonas reinhardtii) as novel food and feed ingredient: an impact of media manipulation strategy on biomass nutritional profiles.<\/em>\u00a0Conference AlgaEurope 2018<br \/>\n(3) Darwish et al. (2020)\u00a0<em>Chlamydomonas reinhardtii is a potential food supplement with the capacity to outperform Chlorella and Spirulina.<\/em>\u00a0Applied Sciences 10:6736, doi:10.3390\/app10196736<br \/>\n(4) Fields et al. (2020)\u00a0<em>Effects of the microalgae Chlamydomonas on gastrointestinal health.<\/em>\u00a0Journal of Functional Foods 65:103738,\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.jff.2019.103738\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1016\/j.jff.2019.103738<\/a><\/p>\n<p>(5) Murbach et al. (2018)\u00a0<em>A toxicological evaluation of Chlamydomonas reinhardtii, a green algae.\u00a0<\/em>International Journal of Toxicology 37(1):53-62, doi:10.1177\/1091581817746109<br \/>\n(6) Baek et al. (2018)\u00a0<em>Photoautotrophic production of macular pigment in a Chlamydomonas reinhardtii strain generated by using DNA-free CRISPR-Ca9 RNP-mediated mutagenesis.\u00a0<\/em>Biotechnology and Bioengineering 115(3):719-728,\u00a0<a href=\"https:\/\/doi.org\/10.1002\/bit.26499\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1002\/bit.26499<\/a><\/p>\n<p>(7) Gille et al. (2016)\u00a0<em>Bioaccessibility of carotenoids from Chlorella vulgaris and Chlamydomonas reinhardtii.<\/em>\u00a0International Journal of Food Sciences and Nutrition 67(5):507-513,\u00a0<a href=\"https:\/\/doi.org\/10.1080\/09637486.2016.1181158\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1080\/09637486.2016.1181158<\/a><\/p>\n<p>(8) Saha et al. (2020)\u00a0<em>Marine microalgae for potential lutein production.<\/em>\u00a0Applied Sciences 10:6457, doi:10.3390\/app10186457<br \/>\n(9) Bhowmick et al. (2020)\u00a0<em>Algal metabolites: An inevitable substitute for antibiotics<\/em>.\u00a0Biotechnology Advances 43:107571,\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.biotechadv.2020.107571\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1016\/j.biotechadv.2020.107571<\/a><\/p>\n<p>(10) Vishwakarma et al. (2019)\u00a0<em>Evaluating the antibacterial and antibiofilm potential of sulphated polysaccharides extracted from green algae Chlamydomonas reinhardtii.<\/em>\u00a0Journal of Applied Microbiology 127:1004-1017, doi:10.1111\/jam.14364<br \/>\n(11) Zhang et al. (2020)\u00a0<em>Competitive growth assay of mutagenized Chlamydomonas reinhardtii compatible with the International Space Station veggie plant growth chamber.\u00a0<\/em>Frontiers in Plant Science 11:631, doi:10.3389\/fpls.2020.00631<br \/>\n(12) Levasseur et al. (2020)\u00a0<em>A review of high value-added molecules production by microalgae in light of the classification.<\/em>\u00a0Biotechnology Advances 41:107545,\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.biotechadv.2020.107545\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1016\/j.biotechadv.2020.107545<\/a><\/p>\n<p>(13) Rasala et a. (2010)\u00a0<em>The microalga Chlamydomonas reinhardtii as a platform for the production of human protein therapeutics.<\/em>\u00a0Bioengineered Bugs 2(1):50-54, doi:10.4161\/bbug.2.1.13423<br \/>\n(14) Calder (2020)\u00a0<em>Nutrition, immunity and COVID-19.<\/em>\u00a0BMJ Nutrition, Prevention &amp; Health 3(1):74-92, doi:10.1136\/bmjnph-2020-000085<br \/>\n(15)<em> #SDG2,\u00a0End Hunger. #SDG3,\u00a0Ensure healthy lives and promote well-being for all at all ages. #SDg12,\u00a0Sustainable Consumption and production<\/em><\/p>\n<p>(16) Su istanza dell\u2019Irlanda, la Commissione europea ha valutato come insufficienti le prove di consumo in UE di <em>Chlamydomonas reinhardtii<\/em> prima del\u00a015.5.97. Deducendo l\u2019applicazione del regolamento\u00a0<em>Novel Food<\/em>\u00a0(reg. UE 2015\/2283). V.\u00a0<a href=\"https:\/\/ec.europa.eu\/food\/safety\/novel_food\/catalogue\/search\/public\/?event=home&amp;seqfce=990&amp;ascii=C\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/ec.europa.eu\/food\/safety\/novel_food\/catalogue\/search\/public\/?event=home&amp;seqfce=990&amp;ascii=C<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le\u00a0microalghe\u00a0rappresentano la fonte pi\u00f9 promettente, sostenibile e rinnovabile di nutrizione a base vegetale per la popolazione del pianeta. La breve rassegna scientifica a seguire mostra le eccezionali caratteristiche della\u00a0Chlamydomonas reinhardtii, un super &#8211;\u00a0superfood. Chlamydomonas reinhardtii,\u00a0l\u2019alga\u00a0modello Nel XIX secolo\u00a0(Ehrenberg,1833; Dangeard, 1888) sono stati avviati\u00a0gli studi su\u00a0Chlamydomonas reinhardtii. Un\u2019alga unicellulare, utilizzata come modello in numerosi studi sperimentali [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":52678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[3150],"tags":[3082,380,180,355,141],"class_list":["post-52630","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ricerca","tag-chlamydomonas-reinhardtii","tag-microalghe","tag-omega-3","tag-superfood-2","tag-uova"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Microalghe\u00a0superfood,\u00a0Chlamydomonas reinhardtii - FoodTimes<\/title>\n<meta name=\"description\" content=\"Le\u00a0microalghe\u00a0rappresentano la fonte pi\u00f9 promettente, sostenibile e rinnovabile di nutrizione a base vegetale per la popolazione del pianeta. 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