Innovative Approaches: A Masterplan for Business Sustainability Leveraging Microalgae

Microalgae: A Pathway to Business Sustainability?

Microalgae, a dynamo of sustainability, are fundamentally altering the way businesses view eco-friendly alternatives. These minuscule beings are celebrated for their unparalleled ability to perform photosynthesis, changing sunlight, water, and carbon dioxide into oxygen and biomass, thereby effectively mitigating climate change.

Microalgae’s Function in Business Sustainability

Our dedication to integrating microalgae into business ecosystems arises from understanding its extraordinary capabilities. It’s a sustainable source that grows at a rate far surpassing traditional crops. Importantly, it doesn’t compete with food resources, an essential consideration amid the current global food security issues.

Utilizing the potential of microalgae such as Spirulina and Chlorella, we provide businesses with a real, practical solution that not only contributes to carbon neutrality but also propels economic growth. Cultivating microalgae can convert waste resources into valuable products, creating a wealth of opportunities for businesses seeking to balance profitability with sustainability.

Microalgae: An Example of a Multifaceted Asset for a Sustainable Future

The adaptability and multifaceted nature of microalgae make it an excellent candidate for various applications. From biofuels and pharmaceuticals to food and feed supplements, the possible uses of microalgae are expansive and diverse.

In the biofuel sector, biofuels derived from microalgae can drastically decrease our dependence on fossil fuels, addressing a significant contributor to greenhouse gas emissions. For the pharmaceutical industry, the bioactive compounds in microalgae offer a rich source of novel drugs and treatments.

It is a known fact that novel microalgae derived products containing various fatty acids such as DHA already compete with fish derived Omega 3 and Omega 6.

Incorporating Microalgae Solutions into Business Operations

To fully leverage the benefits of microalgae, a strategic implementation plan is required. This process involves an in-depth evaluation of the company’s existing operations, this should be followed by a customized approach to incorporate microalgae cultivation or application.

While there are costs associated with the initial setup and operation of microalgae cultivation, the long-term benefits significantly outweigh these investments. The returns extend beyond financial gains, reaching into societal and environmental benefits, in line with the principles of business sustainability.

Microalgae: The Future of Business Sustainability

We foresee a future where microalgae form a fundamental part of business sustainability strategies. It’s an exciting prospect, one that holds substantial promise for mitigating climate change and charting a path for a sustainable, prosperous future.

We believe in the transformative power of microalgae, and we’re committed to driving its integration into the business world. We invite businesses to join us in this endeavor, and together, we can shape a sustainable future for everyone.

Microalgae for Phytonutrient Production: Chlorella, Spirulina, and Haematococcus

Microalgae species, such as Chlorella, Spirulina, and Haematococcus, offer a rich source of phytonutrients, making them increasingly important in the nutrition industry.

Spirulina, a blue-green microalga, is a nutritional gem packed with proteins, vitamins, essential fatty acids, and minerals. It’s renowned for its immune-boosting properties and is frequently used in dietary supplements.

Similarly, Chlorella has earned a reputation for its high protein content and a broad spectrum of vitamins and minerals. It has been used extensively in food supplements and health products.

On the other hand, Haematococcus is well-known for its high astaxanthin content, a potent antioxidant. It has applications in the nutraceutical industry and is commonly used in supplements for eye and heart health.

The incorporation of these microalgae in the production of phytonutrients represents a promising sustainable solution for businesses seeking to contribute to better human health while adhering to eco-friendly practices.

Conclusion

Our master-plan for business sustainability leveraging microalgae offers a strategic approach to align economic progress with environmental responsibility. The potential applications of microalgae are expansive and diverse, and its integration into the business world promises to revolutionize sustainability practices. By harnessing the power of microalgae, we can mitigate climate change and pave the way for a prosperous, sustainable future.

Please click the following link if you want to read more information about how we can help your business adopt microalgae, especially Spirulina, as an avenue for increased sustainability.

Spirulina and Its Anti-Cancer Potential: A Comprehensive Review of Studies

The study by Koníčková et al. (2014) in the Annals of Hepatology investigated the anti-cancer effects of Spirulina platensis, a green alga known for its hypocholesterolemic properties, and its tetrapyrrolic compounds on pancreatic cancer. The anti-proliferative effects of S. platensis, phycocyanobilin (PCB), and chlorophyllin were tested on human pancreatic cancer cell lines and in mice models. The tested compounds significantly decreased cancer cell proliferation in a dose-dependent manner, inhibited pancreatic cancer growth in vivo, reduced mitochondrial reactive oxygen species (ROS) production, and improved glutathione redox status. The findings suggest that the primary target of algal tetrapyrroles is the mitochondria of pancreatic cancer cells, resulting in the inhibition of mitochondrial ROS generation. The results support the chemopreventive role of S. platensis and indicate its potential for use in chemoadjuvant treatment of cancer. Dietary supplementation with S. platensis could enhance the systemic pool of tetrapyrroles, providing a more natural alternative to other approaches.

Spirulina, a nutraceuti
cal, has shown potential as a cancer-fighting agent in various studies. Immuno histochemical studies by Grawish (2008) and coworkers (2010) demonstrated the beneficial role of Spirulina extract in reducing cancer progression in rodent models. Spirulina also displayed its efficiency as a radical scavenger. Further studies on rodents and cell lines explored Spirulina-derived constituents’ efficacy in combating cancer (Ismail et al., 2009; Konickova et al., 2014).

In a human trial by Mathew et al. (1995), 87 participants from India with precancerous lesions (oral submucosa fibrosis) were studied. The results showed better immune response and improvement of lesions after a year’s treatment with Spirulina compared to a placebo. However, when Spirulina treatment was stopped, almost half of the participants redeveloped lesions in the following year. Other studies also found that Spirulina, with its effective antioxidants such as β-carotene and C-phycocyanin, reduced myelosuppression and improved immune function after chemotherapy in patients with malignant tumors (Kornhauser et al., 1986; Lisheng et al., 1991; Palan et al., 1992; Schwartz and Shklar, 1987; Ge et al., 2019).

In various studies, Spirulina has demonstrated potential anti-cancer effects. Czerwonka et al. (2018) showed that Spirulina reduced phosphorylation of Akt and Rb proteins in the human non-small-cell lung carcinoma A549 cell line, leading to apoptosis. Ismail et al. (2009) observed reduced expression of PCNA and p53 in the liver of DBN-treated rats upon Spirulina intake, accompanied by increased p21 and decreased Rb expression, which suggests inhibition of cell proliferation. Similar effects were reported in hepatocellular carcinoma cells HepG2.

Spirulina’s phycocyanin was found to inhibit cytochrome P450 (Vadiraja et al., 1998; Mittal et al., 1999) and increase hepatic glutathione S-transferase activity (Mittal et al., 1999). Spirulina’s tetrapyrroles were reported to enhance glutathione redox status, inhibiting tumor formation (Perchellet et al., 1986). Ouhtit et al. (2014) studied Spirulina’s effects against DBMA-induced rat breast carcinogenesis, observing reduced tumor incidence, which correlated with changes in Ki-67, estrogen α, Bax, and Bcl-2 expression. Apoptosis induction by phycocyanin in breast cancer MCF-7 cells (Ouhtit et al., 2014) and hepatocellular carcinoma HepG2 cells (Roy et al., 2007) followed a similar mechanism.

Yogianti et al. (2014) examined Spirulina’s antitumor effects against UV-B irradiation in Ogg1 knockout mice skin, observing tumor inhibition through downregulation of various kinases, including p38 mitogen-activated protein kinase. C-Phycocyanin, a selective cyclooxygenase-2 inhibitor, induced apoptosis in lipopolysaccharide-stimulated RAW 264.7 macrophages (Reddy et al., 2003) and upregulated Fas and ICAM expression, downregulated Bcl-2 expression, and activated caspases 2, 3, 4, 6, 8, 9, 10 in HeLa and MCF7 cell lines (Medina et al., 2008).

Spirulina is believed to have immune-stimulating effects due to its unique protein, sugar, and lipid components, although the exact molecular mechanisms are not yet fully understood. When administered orally, hot water extract of Spirulina enhances NK activation in both adult humans and mice (Akao et al., 2009). According to Ishii et al. (1999), Spirulina may play a crucial role in developing mucosal immunity during oral cancer by increasing IgA production. Spirulina has also been reported as a helpful adjunct to chemotherapy for improving immune function and reducing myelosuppression in patients with malignant tumors (Ge et al., 2019).

Spirulina increases cytokine production, which serves as a frontline defense against viruses and cancer cells. It also appears to increase the production of tumor necrosis factor, interleukin (IL-2), and interferon, and causes CD4+ T-helper cell proliferation. Additionally, Spirulina demonstrates a protective effect against toxicity related to various cytotoxic agents, such as doxorubicin-induced cardiotoxicity and cisplatin-induced nephrotoxicity (Pilkington, 2019).

The advantages of spirulina cultivation in an outdoor bioreactor

Outdoor bioreactors offer several advantages over indoor systems for the cultivation of photosyhthetic microorganisms such as microalgae. Firstly, the natural sunlight provides a free source of energy for photosynthesis, reducing the operating costs associated with artificial lighting. Secondly, the use of outdoor bioreactors eliminates the need for expensive containment of multiple tons of growing media and can provide a large amout of produce withought the need to accommodate larger volumes of culture. Additionally, the outdoor environment can provide access to natural sources of carbon dioxide, reducing the cost of aeration compared to indoor systems that require the injection of compressed gas. Furthermore, outdoor systems can provide a more environmentally sustainable alternative to indoor bioreactors by reducing energy consumption and greenhouse gas emissions associated with artificial lighting and climate control.

In the case of Spirulina, outdoor bioreactors can provide more suitable conditions for the cultivation, which requires specific environmental conditions that cannot be easily replicated indoors. For example, high-intensity sunlight for photosynthesis, which can be difficult to achieve with artificial lighting. Outdoor bioreactors can also offer more natural input sources, such as rainwater, reducing the dependency on external infrastructure.

However, outdoor bioreactors also have some drawbacks, such as the increased risk of contamination from external microorganisms, and the potential for environmental impact from runoff or accidental release of genetically modified organisms.

Additionally, outdoor systems are more susceptible to fluctuations in environmental conditions, which can affect the growth and productivity of the culture. Therefore, the choice of bioreactor type will depend on the specific requirements of the target organism and the desired outcomes of the cultivation process.

FAQ about spirulina cultivation

Spirulina is a type of blue-green algae that has gained popularity in recent years due to its potential health benefits. It is a rich source of protein, vitamins, minerals, and antioxidants, and is often consumed in the form of supplements or added to foods such as smoothies or energy bars. But there is less known side to spirulina, its cultivation. Lets unravel the mystery together:

What is spirulina cultivation?

Spirulina cultivation is the process of growing the blue-green algae, Spirulina, in a controlled environment. This process involves providing the right conditions such as water, temperature, and lighting to facilitate its growth.

What are the ideal conditions for Spirulina cultivation?

Spirulina requires warm temperatures between 25-35°C and a pH range of 8.0-11.0 for optimal growth. The algae also requires a nutrient-rich environment that contains various minerals and trace elements. Additionally, it requires plenty of sunlight or artificial lighting and carbon dioxide for photosynthesis.

How is spirulina harvested?

Spirulina is harvested through a process known as filtration. The cultivation pond is drained, and the spirulina is filtered using a fine mesh screen to remove any impurities. The harvested spirulina is then washed and dried, after which it can be packaged for consumption or further processing.

Can spirulina cultivation be done on a small scale?

Yes, spirulina cultivation can be done on a small scale using simple equipment and materials. It can be grown in containers such as plastic bottles or tanks, which are easy to set up and maintain. This makes spirulina cultivation accessible to individuals or communities who want to produce their own nutrient-rich food source.

What are some common challenges faced in spirulina cultivation?

Some common challenges in spirulina cultivation include maintaining the right temperature and pH levels, controlling contamination by other microorganisms, and providing adequate sunlight or artificial lighting. Additionally, the algae can be susceptible to environmental stress such as changes in water quality, nutrient levels, and temperature, which can affect its growth and quality.

What are some methods of controlling contamination in spirulina cultivation?

Controlling contamination in spirulina cultivation can be achieved through various methods such as maintaining a clean cultivation environment, using aeration to prevent stagnant water, adding probiotics to outcompete other microorganisms, and using physical barriers such as nets to prevent the entry of unwanted organisms.

How long does it take for spirulina to grow?

A9. Spirulina has a fast growth rate and can double in biomass every 24-48 hours under optimal conditions. The duration of cultivation can vary depending on factors such as temperature, nutrient levels, and lighting conditions. However, on average, spirulina can be harvested within 3-4 weeks of starting cultivation.

Is spirulina safe to consume?

Yes, spirulina is generally safe to consume and is recognized as a food source by various regulatory bodies worldwide. However, individuals with certain medical conditions or allergies should consult their healthcare provider before consuming spirulina. Additionally, it is important to ensure that spirulina is sourced from a reputable supplier to ensure product quality and safety.

What are the different types of Spirulina?

There are two main types of Spirulina – Arthrospira platensis and Arthrospira maxima. These types differ in their physical characteristics such as cell size, shape, and color. Arthrospira platensis is commonly used in commercial cultivation due to its higher protein content and faster growth rate, while Arthrospira maxima is known for its high levels of carotenoids and antioxidant properties.

What is the nutritional composition of Spirulina?

Spirulina is a rich source of various nutrients, including protein, vitamins, and minerals. It contains all essential amino acids, making it a complete protein source. Additionally, it is rich in B vitamins, iron, and magnesium. Spirulina also contains phycocyanin, a powerful antioxidant that has been shown to have anti-inflammatory properties.

Is spirulina sustainable to produce?

Yes, spirulina cultivation is considered to be a sustainable food production method. It requires less land, water, and resources compared to traditional livestock farming, making it a more environmentally friendly option. Additionally, spirulina has a high biomass yield and can be grown using recycled nutrients, reducing waste and resource usage.

Can spirulina be used in cosmetics?

Yes, spirulina is commonly used in cosmetics due to its high antioxidant content and potential anti-inflammatory properties. It is often included in skincare products such as masks, creams, and serums to help improve skin tone and texture.

What chemicals are needed to grow spirulina?

Cultivation of spirulina requires specific chemical components to sustain its growth and metabolic processes. These essential nutrients include nitrogen, phosphorus, potassium, magnesium, and iron. Additionally, other trace elements such as zinc, copper, and manganese, are also needed in small amounts to maintain the integrity of the organism’s cellular structure and function.

What is a photobioreactor?

A bioreactor is a vessel that is designed to provide a controlled environment for the growth of biological cells or organisms. It typically consists of a sterile chamber in which the cells or organisms are cultured, and a system for monitoring and controlling environmental conditions such as temperature, pH, and nutrient concentrations. Bioreactors are commonly used in industrial processes such as fermentation, biocatalysis, and microalgae cultivation.

Who are we and what do we do?

Spirulina is a health food composed of a Cyanobacteria known biologists as Arthrospira Platensis. It has one of the greatest amounts of the nutrients you can find in any flora or fauna. Some examples are a complete amino acid profile, vitamins, minerals, and micro-elements. It contains 60% proteins, B12 derivatives, a large quantity of iron, Omega 6 and Omega 3 fatty acids, Antioxidant pigments such as chlorophyll, beta-carotene and phyco- cyanin along with a staggering amount of various unstudied substances.

As a nutritional agent, Spirulina can provide energy, the ability to concentrate better, improved metabolism, and faster muscle recovery. It is an adaptogen, strengthening the body, assisting to cope with stress, and increasing the health in general, etc.

Our spirulina is cultivated by a unique method that we developed in the 1990s at Ben Gurion University at the microalgae research lab where we began experimenting with vertical cultivation technologies, ultra-high biomass concentrations, and various automatization and preservation techniques. We invented the preservation method known today as frozen spirulina which maintains high nutritional values ​​and delicate flavor over time.

We serve as advisors to several farms all over the world both of humanitarian and commercial nature and are committed research of more effective Spirulina cultivation technologies as lowering the cultivation costs, especially for small scale rural and intensive highly technological urban micro-farms is clearly the way to a more sustainable future.

Our spirulina is grown automatically by machines in a sterile environment where a computer keeps control over all of the growth parameters resulting in the most optimal amounts of nutrients in the final product which is sold directly to our customers in a farm-to-table manner.

Alleviating malnutrition with Spirulina

Alleviating malnutrition with an educational Spirulina production program for children

Whilst preparing pupils at the “Herzliya” Hebrew Gymnasium  in Tel Aviv, to function as adults in the local society and the global world, an educational application and a food production method suited for 3^rd world countries was developed by the pupils, Sipirulina experts from Live Spirulina farm and teachers.

The application that evokes the children to the idea of solidarity between peoples, sharpens their sensitivity to the distress of others, and develops their creative thinking about ways of giving and supporting communities at risk. It combines meaningful and effective learning with relevant real life issues and tangible action.  We have tapped into knowledge that has the potential to change one of the most shameful maladies of humanity: malnutrition.  Our organization would like to pass this experience and this knowledge so that it can reach those who truly need it, hungry children across the globe.

As stated by the State of Food Insecurity in the World, FAO, 2013 regarding the current state of affairs:

• Poor nutrition causes nearly half (45%) of deaths in children under five – 3.1 million children each year.
• One out of six children, roughly 100 million, in developing countries is underweight.
• One in four of the world’s children are stunted, 80 percent of the world’s stunted children live in just 20 countries.
• 66 million primary school-age children attend classes hungry across the developing world, with 23 million in Africa alone.

This situation can be remedied with a blue-green microalga called Spirulina. Spirulina is the richest whole-food source nature has to offer. It is extremely digestible and contains many natural antioxidants, vitamins, minerals, carotenoids and perhaps most importantly for those who are malnourished – protein.

In fact, with 60% protein content, Spirulina, yields 20 times more protein, per unit area, than soybeans, 40 times more than corn, and over 200 times more than beef using a fraction of the energy and water in comparison. Spirulina was declared by the United Nations World Food Conference of 1974 as “the best food for the future”; The UN General Assembly has called upon Member States, United Nation agencies and other intergovernmental organizations, as well as non-governmental organizations and the private sector, “to encourage the production and use of Spirulina”; The United Nations Food and Agriculture Organization (FAO) has declared the need to improve technical and economic solutions to Spirulina production in environmentally impoverished conditions”.

But what separates between this ‘super foodstuff’ and those who need it most is money;

Spirulina is sold at health food stores all over the world but only the most privileged can afford it. Attempts at growing Spirulina in local communities have rendered limited success due to high costs and complex growing methods. Our project challenges this state of affairs. It may seem utopian, but it is completely realistic, as well as surprisingly inexpensive and simple to implement.

Pupils at our school grow and harvest Spirulina using simple and affordable methods. In fact, within 3 months they have become experts, and passed this knowledge on, educating  additional trainers. They wish to continue spreading this knowledge to other children so that they can do the same: learn how to grow, implement, consume the Spirulina and pass the knowledge forward;  Becoming a link in a chain that holds great nutritional and educational value; a chain of trainers that grow Spirulina to foster real change for every malnourished boy or girl around the world.

The Project’s Outline:

The initial stage of the program focused on research and intensive study of the Spirulina algae characteristics, simplifying growing conditions and how to create an edible product.

At first, each pupil was assigned the care of a few 1.5 liter recycled plastic bottles containing a sample of the Spirulina culture and a simple growing medium based on widely available agricultural fertilizers and baking soda. Since Spirulina, requires light to photosynthesize, the students stir the solution every few hours, a methodology used where no electricity is available. A year ago, we devised a more efficient system, arranging rows of bottles on a wooden stand and connected them to an electric air pump and thin hoses with a pressure distribution system based on drip irrigation that breathe air into the solution, stirring the algae constantly. This inexpensive apparatus now cultivates Spirulina at a rate analogous to what topmost academic studies have achieved! With 650 plastic bottles containing microalgae culture, in a short period of time, we produced the equivalent of 65 kilos of fresh nutritional matter. We are also cultivating Spirulina in ponds, under various weather and economic conditions, with or without electricity, and utilizing various instruments and resources to gather more data on small to medium scale Spirulina farms.

The following stage included formulating written protocols for growing the Spirulina microalgae intended for different locations, growing surroundings, weather conditions, economic conditions and resources as well as online guides in different languages.

After testing the methodology in various schools in Israel a delegation of  7 children has just returned from a 9 days expedition to Cape Town, South Africa, in which they have taught 5 different high schools in Cape Town and the rural area surrounding it, how to grow Spirulina easily and cost effectively in recycled soft drink bottles for their own consumption. In one school they have set up a production pond that will provide Spirulina for the children living at the hostle on the campus to be consutmed with their meals, daily.

The expedition was extremely successful and all of the schools have taken this project on-board and are cultivating Spirulina in their schools, at their homes and hopefully soon they will incorporate this into their local communities.  Following the expedition, an on-line Spirulina growing community and knowledge base for children was established at https://www.justspirulina.org/

We are now in the process of planning our coming up summer trips to Ethiopia and Rwanda as well as an orphange in Uganda, in order to implement the program. An International Spirulina Communications and Training Center will be established at the Herzliya Hebrew Gymnasium that will provide on-line, accessible guidance, assistance and training for Spirulina growers in schools around the world.

At this stage we need financial assistance in order to fund our next trips to Africa and the Training Center.

Spirulina – General Information:

• Spirulina is a wildly cultivated cyanobacteria used primarily as a dietary supplement and whole food. It occurs naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate (Africa, Asia, south and Central America).
• Spirulina is recognized as safe for human consumption by the FDA.  [http://www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN000394.pdf].
• Spirulina is one of the primary tools advertised by the WHO to combat child malnutrition some examples include:
• The Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition IIMSAM, was launched in the mid-1970’s to promote Spirulina as a high nutritional food to fight against starvation and malnutrition in the world (Habib et al., 2008).
• India had a one year feeding program of Spirulina (1 g/d) with 5,000 pre-school children. A spiulina-supplemented diet reduced the occurrence of “Bitof’s Spot”, a symptom of vitamin A deficiency, from 80% to 10% (Seshadriet al., 1993).
• Observations on the utilization of spirulina as an adjuvant nutritive factor in treating some diseases accompanied by a nutritional deficiency. [ by V. Fica, et al. 1984. Clinica II Medicala, Spitalui Clinic, Bucuresti. Med. Interna 36 (3). Romania. (In Romanian)].
• Effectiveness of spirulina algae as food for children with protein-energy malnutrition in a tropical environment.[by P. Bucaille. 1990. University Paul Sabatier, Toulouse, France. Oct. 1990. Zaire. (in French).]
• Spirulina contains about 60% complete protein and has an extremely high nutritional density. Spirulina intake has also been found to prevent damage caused by toxins affecting the heart, liver, kidneys, neurons, eyes, ovaries, DNA, and  [Chamorro-Cevallos, G.; B.L. Barron, J. Vasquez-Sanchez (2008)].
• It demonstrates anti-inflammatory and anti-oxidative effects. [J Clin Biochem Nutr.2012]. 
• Spirulina has been studied in vitro against HIV [Ayehunie, S. et al. “Inhibition of HIV-1 Replication by an Aqueous Extract of Spirulina platensis (Arthrospira platensis)”].

Spirulina is farmed commercially across the globe and its distribution as a food supplement can be found on many pharmacy or specialist food store shelves as an off the shelf product.