Exploring the potential nutritional benefits of Arthrospira maxima and Chlorella vulgaris: A focus on vitamin B12, amino acids, and micronutrients

• Published in: Food chemistry 2024-09, Vol.452, p.139434-139434, Article 139434
• Main Authors: Durdakova, Michaela, Kolackova, Martina, Ridoskova, Andrea, Cernei, Natalia, Pavelicova, Kristyna, Urbis, Petr, Richtera, Lukáš, Pelcova, Pavlína, Adam, Vojtěch, Huska, Dalibor
• Format: Article
• Language: English
• Subjects: Amino acids; Anemia; Cobalamin; Cyanobacteria; Deficiency; Iron; Microalgae
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139434

Arthrospira (Limnospira) maxima (A. maxima) and Chlorella vulgaris (Ch. vulgaris) are among the approved microalgae and cyanobacteria (MaC) in the food industry that are known to be safe for consumption. However, both organisms are controversial regarding their vitamin B12 content, due to the possible occurrence of pseudo-cobalamin. Concurrently, their nutrition profiles remain understudied. The main purpose of the present study was to identify their nutrition profiles, focusing mainly on vitamin B12, amino acids, and micronutrients under iron-induced hormesis (10 mg/L Fe in treated samples). Our findings indicate a higher B12 content in A. maxima compared to Ch. vulgaris (both control and treated samples). Using liquid chromatography with tandem mass spectrometry (LC-MS/MS), the cyanocobalamin content was determined as 0.42 ± 0.09 μg/g dried weight (DW) in the A. maxima control and 0.55 ± 0.02 μg/g DW in treated A. maxima, resulting in an insignificant difference. In addition, the iron-enriched medium increased the amount of iron in both tested biomasses (p