Author: Shifa Mohamed Talha Vora
Vora, Shifa Mohamed Talha, 2024 Exploring the Potential of Microalgal Lipids to combine with Plant-Derived Protein: An Alternative to Animal-Based Protein Sources, Flinders University, College of Medicine and Public Health
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Due to global population growth and climate change, agricultural practices and dietary habits are changing, and consumers are more attracted to an alternative way to get proper nutrition instead of animal meats, as the consumption of excessive animal meat is linked to various non-communicable and metabolic disorders. Plant-based meat alternatives are garnering the interest of most consumers as they simulate the texture, taste and appearance of animal meat. Plants used in these alternatives generally are high in protein but lacks to produce high amount of PUFAs, especially omega-3s, which are essential compound for human health. Microalgae are considered a suitable platform for the production of these omega-3s, as they are the most effective plant-based source available. Therefore, this current research aims to address the nutritional deficit of omega-3s by examining the potential of a new microalgal strain of thraustochytrid M164, to improve PUFA production. Studies were conducted to improve omega-3 fatty acid content by optimizing various fermentation conditions. Various parameters such as glucose concentrations, ammonium chloride, and monosodium glutamate with different concentrations were tested, where 10% glucose concentration with 4 g/L MSG concentration gave highest lipid yield (14.40 ± 0.77 g/L) with lipid content of 66.67 ± 2.94 % at 96 h of fermentation, where the dry cell weight achieved was 21.59 ± 0.20 g/L. The content of PUFAs, including ARA, EPA, DPA, and DHA, achieved was 27.61 ± 0.47 %, where DHA was 15.46 ± 0.23 %. These findings suggests that the microalgal strain studied in this research can be integrated into plant sources to produce a plant-based meat alternative, which will have a better nutritional profile offering good amount of DHA. Protein from faba beans was also extracted as a part of this research. The amino acid profile was studied for these extracted proteins and lipids could be integrated and anticipated to be tested further for the formulation of plant-based meat alternative in future.
Keywords: Plant-based meat alternative, PBMAs, omega-3, omega-6, microalgae, PUFAs, Lipids, protiens, plant-protiens, fatty acids, biomass, DCW, lipid content
Subject: Medical Biotechnology thesis
Thesis type: Masters
Completed: 2024
School: College of Medicine and Public Health
Supervisor: Dr. Sunita Ramesh