DTU researchers are investigating how the microalga Nannochloropsis oceanica can help fill some of the nutritional gaps in a plant-based diet.
Algae are generally divided into two main groups: macroalgae and microalgae. Macroalgae, which we usually call seaweed, are multicellular and are typically found along the coast, while microalgae are microscopic single-celled organisms, of which Nannochloropsis oceanica is one.
“It is relatively common in several marine environments, and what’s interesting is that it has a very favorable nutritional profile, with high levels of both protein and long-chain omega-3 fatty acids. In addition, the algae also produce vitamins K2 and D3,” explains Emil Gundersen, a postdoc at the DTU Food Institute working on the project.
D3 is of particular interest, as this important micronutrient is found almost exclusively in animal products.
“It’s quite unique that we can produce D3 without having to use animals. Virtually all the vitamin D supplements you can buy in stores and at the pharmacy are derived from sheep’s wool—so if you’re vegan and want a vitamin D supplement, it can be difficult,” he says.
D3 is the type of vitamin D that we produce ourselves in the skin when it’s exposed to sunlight. The body metabolizes and utilizes D3 more efficiently than D2, and it therefore has a greater impact on the body’s vitamin D status.
No competition for water and space
Since microalgae can be cultivated in glass and tubes indoors, there is no need to use large areas of arable land. Additionally, the cultivation process is also gentle on water consumption.
“Because we primarily work with microalgae from the ocean, there’s the added bonus that they can be cultivated in saltwater, which means you don’t have to compete for freshwater with all sorts of other forms of production,” explains Emil Gundersen.
However, several hurdles must be overcome before Nannochloropsis oceanica supplements hit the shelves. For one thing, the algae are not yet approved for human consumption, and for another, they have a very strong cell wall that requires additional processing before humans can break down and then absorb the nutrients. However, this does not cause Emil Gundersen to doubt the algae’s future:
“There’s a lot happening in the field of alternative protein sources, but there’s less focus on where we’re going to get the fats and vitamins we need to thrive if we’re not going to get them from fish, meat, or dairy products. The microalgae we’re working with can provide some of those in a non-animal way,” he says.
