, Volume 512, Issue 1–3, pp 45–48 | Cite as

Current microalgal health food R & D activities in China

  • Shizhong Liang
  • Xueming Liu
  • Feng Chen
  • Zijian Chen


The major microalgal genera presently cultivated in China are Spirulina and Chlorella. They are initially manufactured in the form of algal biomass or extracts by the food industry. The biomass is then used for producing a variety of health products such as tablets, capsules, powder or for extracting bioactive ingredients such as beta-carotene, and phycocyanin. The algal biomass is supplemented to noodles, breads, biscuits, candies, ice cream, bean curd and other common foods as food additives so as to enhance their nutritive and health values. The extracts are mainly used to enrich liquid foods such as health drink, soft drink, tea, beer or spirits.

microalgae Spirulina Chlorella microalgal foods China 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Bai W. D., Y. S. Liang & W. H. Zhao, 1996. Production of solid Spirulina drink. Food Science: 17 (7): 32–34 (in Chinese).Google Scholar
  2. Becker, E. W., 1998. Micro-algae for human and animal consumption. In Borowitzka, M. A. & L. J. Borowitzka (eds), Micro-algal Biotechnology. Cambridge University Press, Cambridge, MA.Google Scholar
  3. Belay A., Y. Ota, K. Miyakawa & H. Shimamatsu, 1993. Current knowledge on potential health benefits of Spirulina. J. appl. Phycol. 5: 235–241.Google Scholar
  4. Chen S. M. & F. Y. Ying, 1998. A super nutritious and health beer-Spirulina beer. Niang Jiu (4): 58-59 (in Chinese).Google Scholar
  5. Chen, Y. Z., & Y. M. Li, 1999. Development of nutritious Spirulina noodle. J. Chinese Cereals and oils Association 14(4): 13–15 (in Chinese).Google Scholar
  6. Feng, C. F. & S. P. Peng, 1991. Production method of blue-bacteria-Spirulina drink. Chinese Patent CN1035425A.Google Scholar
  7. Hasegawa T., M. Okuda, M. Makino, K. Hiromatsu, K. Nomoto & Y. Yoshikai, 1995. Hot water extracts of Chlorella vulgaris reduce opportunistic infection with Listeria monocytogenes in C57BL/6 mice infected with LP-BM5 murine leukemia viruses. Int. J. Immunopharmacol. 17: 505–512.Google Scholar
  8. Hayashi, T. & K. Hayashi, 1996. Calcium Spirulan, an inhibitor of enveloped virus replication, from a blue-green alga Spirulina. Journal of Natural Products 59: 83–87.Google Scholar
  9. Konishi F., K. Tanaka & K. Himeno, 1985. Antitumor effect induced by a hot water extract of Chlorella vulgaris (CE): resistance to meth A tumor growth mediated by CE-induced polymorphonuclear leukocytes. Cancer Immunol. Immunother. 19(2): 73–78.Google Scholar
  10. Li, D. M. & Y. Z. Qi, 1997. Spirulina industry in China: present status and future prospects. J. Appl. Phycol. 9: 25–28.Google Scholar
  11. Li, S. W. & H. Q. Li, 1997. Nutriological and toxicological analysis of the Chlorella dry powder. Food Science 18(7): 48–51 (in Chinese).Google Scholar
  12. Liang, S. Z., 1999. Microalgal use in food production. In Chen F & Y. Jiang (eds), Microalgal Biotechnology. China Light Industries Press, Beijing: 254–259 (in Chinese).Google Scholar
  13. Liang, S. Z.,W. P. Liang, Z. Q. Wu & R. Q. Yu, 2001. Production of health Spirulina liquid. J. Wuhan Polytechnic Univ. 1: 14–16 (in Chinese).Google Scholar
  14. Liang, W. P., S. Z. Liang, R. Q. Yu & Z. Q. Wu, 1998. Research and development of Spirulina diet cake. Food and Fermentation Industries 24(6): 34–35 (in Chinese).Google Scholar
  15. Liu, X. M. & S. Z. Liang, 1999. Pharmacological effects of Chlorella and its use as a health care supplement. Chinese Traditional and Herbal Drugs 30: 383–386 (in Chinese).Google Scholar
  16. Lu, Z. X. & L. M. Wang, 1998. Spirulina biscuits development. Food Science and Technology (4): 1 (in Chinese).Google Scholar
  17. Sano, T., & Y. Tanaka, 1987. Effect of dried, powdered Chlorella vulgaris on experimental arterosclerosis and alimentary hypercholesterolemia in cholesterol-fed rabbits. Artery 14(2): 76–84.Google Scholar
  18. Singh, S. P., A. B. Tiku, & P. C. Kesavan, 1995. Post-exposure radioprotection by Chlorella vulgaris (E-25) in mice. Indian J. Exp. Biol. 33: 612–615.Google Scholar
  19. Sonoda, M., 1972. Effect of Chlorella extract on pregnancy anemia. Jpn. J. Nutrition 30: 218–225 (in Japanese).Google Scholar
  20. Tanaka, K., A. Yamada, K. Noda, Y. Shoyama, C. Kubo & K. Nomoto, 1997. Oral administration of a unicellular green algae, Chlorella vulgaris, prevents stress-induced ulcer. Planta Med. 63: 405–406.Google Scholar
  21. Tanaka K., A.Yamada, K. Noda, T. Hasegawa, M. Okuda, Y. Shoyama & K. Nomoto, 1998. A novel glycoprotein from Chlorella vulgaris strain CK22 shows antimetastatic immunopotentiation. Cancer Immunol. Immunother. 45: 313–320.Google Scholar
  22. Xu, C.W., 1993. An instant algal noodle and its production method. Chinese Patent CN1077857A.Google Scholar
  23. Yamaguchi, K., 1997. Recent advances in microalgal bio-science in Japan, with special reference to utilization of biomass and metabolites: a review. J. appl. Phycol. 8: 487–502.Google Scholar
  24. Zeng, Y. & M. S. Liang, 1995. Production of Spirulina drink. Food Science. 16 (7): 39–41 (in Chinese).Google Scholar
  25. Zhou, Y. C., Y. X. Hu, F. Qiu, & Y. Nie, 1999. Health function of an algal green tea. Practical Preventive Medicine 16 (1): 78 (in Chinese).Google Scholar

Copyright information

© Kluwer Academic Publishers 2004

Authors and Affiliations

  • Shizhong Liang
    • 1
  • Xueming Liu
    • 1
  • Feng Chen
    • 1
  • Zijian Chen
    • 2
  1. 1.The College of Food Engineering & BiotechnologySouth China University of TechnologyChina
  2. 2.Jiangmen Biotechnology CenterJiangmen, GuangdongChina

Personalised recommendations