Green Lungs

12 times the oxygen exchange compare to forest

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The first Microalgae production farm in South East Asia

Everything begins with micro aquatic organisms

Microalgae farming is not new, especially Spirulina farming is more than 45 years. However, “microalgae” is still a rather alien term for many people.

Algae is the basic of life as it supplies 80% of the world’s oxygen

We live with algae, the power of nature. The possibilities for using microalgae are almost endless.

Facts & Figures about Microalgae

The Amazing Microalgae

200,000

Species

400

Active Development

1

Cell Aquatic Plant

80

% World’s Oxygen

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Latest News

An Introduction to Algae, the Latest Superfood

It was the icky stuff we avoided in the pond as kids, but these days algae is a trendy food product. Loved by chefs for its versatility and touted by many nutritionists for its health benefits, algae food products are popping up on supermarket shelves, on restaurant menus, and more. Here’s what you need to know about eating algae.

But before we start, we have to answer one common question: Isn’t algae stuff you find in a pond? Technically, yes, although there are various types of algae, including some found in freshwater and some in saltwater.

Related: What Is Raw Milk, and Is it Good For You?

Which Algae Are Edible?

There are four main types of edible algae: blue-green, which you’ll spy in stores as chlorella or spirulina; brown, such as kelp, kombu wakame, and arame; green, which includes sea grapes and sea lettuce; and red, like nori, dulse and Irish moss. Keep in mind, though, that within the main types are many more varieties.

What Does Algae Taste Like?

The different types of algae have distinctive flavor profiles. Blue-green mico algae aren’t often consumed as is and are fairly versatile thanks to their rather bland taste. The larger seaweed kinds such as kelp and nori have a briny, salty taste that’s almost like eating a piece of the beach (in the best possible way.) Dulse has even been said to taste like bacon, but we’ll let you be the judge of that.

Is Eating Algae Good for You?

Nutrient-dense, algae are often touted as a superfood, but the health benefits aren’t completely understood. Most edible algae contain high amounts of vitamins and minerals including folate, iron, zinc, and magnesium. Spirulina and chlorella are also known for their high protein content and some kelp contains lots of calcium. The nutrient benefits get a bit murky when diving into how and if our bodies can break down and absorb the vitamins and minerals algae contain; even within the types, such as chlorella or kelp, there are multiple kinds each with their own mineral makeup.

More than the health benefits though, algae is one solution being put forward to the challenge of how we feed a growing world population without adding to the climate crisis because it doesn’t require a lot of resources to produce and when farmed can help to improve water quality and even absorb the greenhouse gas, carbon dioxide.

Source : Sierraclub.org

How Can Algae Be Used in Food?

There are so many ways you can eat algae food products. If you’re new to algae, the easiest way to start is by adding spirulina or chlorella powders, from brands like BareOrganics and Sun Potion, to a smoothie for a protein kick, or using dehydrated kelp as a seasoning on everything from eggs to soups. “As a seasoning, it can go in anything,” says Suzie Flores who with her husband owns the Saccharina latissima (sugar kelp) farm, Stonington Kelp Co., in Stonington, Connecticut. But Flores says cooking with fresh seaweed is way more fun.

Not ready to start with fresh seaweed just yet? Freshwater algae, like chlorella can also be added to pesto, sauces, and even guacamole. Chlorella brand Sun Chlorella even has udon noodles made with chlorella and Flores has made noodles out of the kelp she farms. The diversity of types and flavors of algae make it possible to incorporate it into almost any type of cuisine. Now might just be the time to try algae

Original Source : https://www.yahoo.com/lifestyle/introduction-algae-latest-superfood-220707296.html

Most Efficient Source of Fuel May Be Tiniest Organism

[USA] Algae often gets a bad rap — for creating dead zones in the ocean and toxic pond scum when the “wrong” algae blooms. But it also has a talent that may help people around the world.

The tiny single-celled, plantlike organisms known as algae are more efficient than other organisms at converting sunlight and carbon dioxide into the raw materials needed for foods, products and fuels. And not just a few specialized fuels.

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Food Start-ups Eye Algae as a Green Protein Source

The organism could help feed a growing population — if it can be grown economically. Entrepreneurs and investors are increasingly focusing on algae as an alternative protein source to help feed a global population that the UN forecasts will rise from 7.7bn today to 9.7bn by 2050. In the EU, the algae biomass sector is valued at €1.69bn and employs 14,000 people in research and development and the supply chain, according to a 2018 European Commission report.

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New Study on Recently Discovered Chlorophyll Molecule Could Be Key to Better Solar Cells

Japan] Photosynthesis, the process by which some organisms convert sunlight into chemical energy, is well known. But, it is a complex phenomenon, which involves a myriad of proteins. The molecule Chl f, a new type of chlorophyll, is known to play a part in photosynthesis, but owing to its recent discovery, its location and functions are not understood. Scientists from Japan have now analyzed in detail the protein complex involved in photosynthesis and uncovered several new aspects about Chl f.

All living organisms need energy for their survival, and this energy indirectly comes from the sun. Some organisms, such as plants, cyanobacteria, and algae, are capable of directly converting this light energy into chemical energy via a process called “photosynthesis”. These photosynthetic organisms contain special structures to mediate photosynthesis, called “photosystems”.

There are two photosystems that carry out light–energy conversion reactions, each of which is composed of a number of proteins and pigments. Among photosynthetic pigments, chlorophyll is the most crucial one, which not only captures light energy from the sun but also participates in the “electron transfer chain”, a molecular pathway through which photons (from the sunlight) are converted into electrons (which are used as an energy source).

There are different types of chlorophyll molecules, each having a specific function ranging from absorbing light and converting it into energy. Moreover, each chlorophyll molecule absorbs light in different regions. Recently, a new type of chlorophyll called Chl f was discovered, but details like exactly where it is located and how it functions have remained a mystery until now.

In a new study published in Nature Communications, a team of researchers led by Prof. Tatsuya Tomo at the Tokyo University of Science, Japan, and including collaborating researchers from Okayama University, Tsukuba University, Kobe University, and RIKEN, revealed new details about the location and functions of Chl f. They wanted to gain insight into the complex process of photosynthesis, as an in-depth understanding of this process could have various future applications, such as the development of solar cells.

Talking about the study, Prof. Tomo says, “The initial course of photosynthesis begins when the photosynthetic pigment bound to this photochemical complex absorbs light. We analyzed the structure of a newly discovered photochemical complex, photosystem I with Chl f that has an absorption maximum on the lower energy side of light (far-red light). Moreover, we analyzed the function of Chl f.”

What the scientists knew so far was that Chl f is “far-red shifted,” which means that this molecule absorbs far-red light from the lower end of the light spectrum. Prof. Tomo and his team wanted to dig deeper, and for this, they studied the alga in which Chl f was first discovered. By using techniques such as cryo-electron microscopy, they analyzed the high-resolution structure of the photosystem in this alga in detail and found that Chl f is located at the periphery of photosystem I (one of the two types of photosystems) but is not present in the electron transfer chain.

They also found that far-red light causes structural changes in the photosystem, which are accompanied by the synthesis of Chl f in the algae, leading them to conclude that Chl f causes these structural changes in photosystem I. This was exciting, as this finding is the first to explain how exactly Chl f works. Prof Tomo says, “Our findings revealed that the appearance of Chl f is well correlated with the expression of photosystem I genes induced under far-red light. This indicates that Chl f functions to harvest the far-red light and enhance up-hill energy transfer. We also found that the amino acid sequence of photosystem I was altered so as to accommodate the structure of Chl f.”

Understanding the intricacies of photosynthesis has several important applications. For example, mimicking the process of photosynthesis in an artificial system is an elegant method of capturing solar energy and converting it into electricity. Prof Tomo elaborates, “About half of the solar energy that falls on the earth is visible light, and the other half is infrared light. Our research puts forth a mechanism that can use light on the lower energy spectrum, which has never been seen before. Our findings show how to improve the efficiency of energy transfer in photosynthesis and, by extension, also provide important insights into artificial photosynthesis.”

Reference

Authors: Koji Kato1,14, Toshiyuki Shinoda2,14, Ryo Nagao1,14, Seiji Akimoto3, Takehiro Suzuki4, Naoshi Dohmae4, Min Chen5, Suleyman I. Allakhverdiev6,7,8,9,10, Jian-Ren Shen1, Fusamichi Akita1,11, Naoyuki Miyazaki12,13, and Tatsuya Tomo2

Title of original paper: Structural basis for the adaptation and function of chlorophyll f in photosystem I

Journal: Nature Communications

DOI: 10.1038/s41467-019-13898-5

View original article at: Press release

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  • Dr. Mayakkannan

    Chief Scientist

    Ph.D. Algology – Plant Science
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    B.Sc. Botany

    Phycologist, microalgae, herbal and tissue culture expert. Lead scientist in Aquatic Energy LLC in Lake Charles, Louisiana, USA for large scale microalgae biofuel and high value production.

  • Dr. Jayashree

    Head of R&D

    Ph.D. Microbial Biotechnology
    M.Sc. Biotechnology
    B.Sc. Plant Sciences

    Specialises in molecular biology, biochemistry, and plant tissue engineering. Involved in biodiesel, wastewater bioremediation, CO2 sequestration and high value product development via microalgae.

  • Dr. Liew Kan Ern

    Advisor

    Ph.D. Chemical & Process Engineering

    Specialises in R&D in sustainable development for food and energy. Held numerous key positions in EADS/Airbus Group, Sustaintable Fuel Centre of Excellence (CoE), Aerospace Malaysia Innovation Centre (AMIC).