Euglena gracilis, a microalga known as a “superfood” for its health and nutritional benefits, has been the focus of research by Assistant Professor Kyohei Yamashita from Tokyo University of Science in Japan. This microalga contains vitamins, fibers, lipids, proteins, and carotenoids, making it a promising food source with potential health benefits. In a recent study, researchers found a cost-effective method to induce a reddening reaction in E. gracilis using red light and a bonito fish-based culture medium, which can increase its carotenoid content ratio, making it even more nutritious.
The growing awareness of the importance of nutrition for overall health has led to a cultural shift towards healthier eating habits and increased demand for nutritious food options and supplements. As people become more conscious of the impact of their diet on health and chronic diseases, the interest in superfoods like Euglena gracilis continues to grow. Research on ways to enhance the nutritional value of this microalga can contribute to meeting this demand for healthier food options.
The study published in 2023 revealed a simple method to grow E. gracilis efficiently in a cost-effective medium based on tomato juice. Building on this previous research, the team explored a technique to boost carotenoid production in cultured E. gracilis in a new study. By exposing the microalga to high-intensity red light, the researchers stimulated a reddening reaction, indicating increased carotenoid production. This approach, combined with a bonito fish-based culture medium, showed promising results in enhancing the nutritional profile of E. gracilis.
The rationale behind the proposed method lies in the light-stress response of plants when exposed to high-intensity light, leading to an increased production of protective molecules like carotenoids. Through experiments exposing E. gracilis to different light wavelengths and intensities, the researchers identified that red-light irradiation triggered a reddening reaction in the microalga when cultured in bonito stock. Chemical analyses confirmed higher concentrations of carotenoids in the reddened cells, showcasing the potential for this technique to produce E. gracilis with enhanced nutritional benefits.
The simplicity and scalability of this innovative technique make it a practical option for the food industry to incorporate E. gracilis into food products and supplements without the need for genetic modifications. Using bonito stock in the culture medium not only enhances the nutritional value of the microalga but also contributes to the overall health benefits of the product. Additionally, the cultivation of E. gracilis as a sustainable food resource can have positive environmental impacts, aligning with the growing need for more eco-friendly food production practices.
With the carotenoid market expected to grow significantly by 2030, this study contributes to our understanding of carotenoid biosynthesis and offers insights into sustainable practices for producing nutritional supplements and new food products. By developing new food technologies that prioritize both human health and environmental sustainability, researchers like Dr. Yamashita are paving the way for a future where superfoods like Euglena gracilis play a key role in promoting health and well-being.
