This algae can act as a meat alternative. Here's what the researchers say

There has always been a long debate between vegetarians and meat-eaters about the existence of the right alternatives that can beat meat in taste and protein source. However, novel research brings about a unique alternative to meat for protein, which is algae. The research believes that algae can be a good alternative by not only being a rich source of protein but also an environment-friendly one.

The research has been conducted by the University of Exeter, and published in The Journal of Nutrition. The research says that the ingestion of some algal species can provide a bounty of protein, which helps in the remodeling of muscles in adults.

The findings of the research express that algae may prove to be an interesting, sustainable, and unique alternative to protein derived from animals.

Ino Van Der Heijden, a researcher from the University of Exeter expressed that the work had pointed out the fact that algae can become a component of a sustainable and secure food future. The researcher also said that as people are turning towards a vegetarian diet with every passing day due to environmental or ethical reasons, there exists an evolving interest in protein that is sustainably produced and nonanimal-derived. Further, he said that due to this growing interest, there is a need to look into such alternatives. The researcher finally says that the team has identified algae as a novel protein source.

Edibles that are rich in amino acids and proteins can foster muscle protein synthesis. Protein sources that are derived from animals boost post-exercise and resting muscle protein synthesis. With the increasing preference for vegetarian food options as opposed to meat-based protein sources for ethical and environmental reasons.

Therefore, the two most commercially available algae are seen as an interesting alternative to animal-derived protein.

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The algae types

The chlorella and spirulina stand as the two most commercially available algae that are grown under controlled conditions and contain micronutrients abundant in protein in high doses.

What still remains unknown is the capacity of these two algae to boost myofibrillar protein synthesis in the human body.

However, in order to tap into this untapped area, the impact of ingesting chlorella and spirulina has been assessed by the researchers of the University of Exeter, and in the assessment, are compared with a high-quality nonanimal-derived dietary protein source on blood amino acid concentrations.

The randomized trial comprises a total of thirty-six young and healthy adults.

The research method involved these thirty-six people ingesting a drink comprising 25 grams of protein from chlorella and spirulina-derived mycoprotein, after a brief period of one-legged resistance leg exercise.

At the baseline, skeletal muscle and blood samples were gathered. The same were collected at the time of a four-hour post-exercise and post-feeding period.

Myofibrillar protein synthesis rates and blood amino acid concentrations in exercised and rested tissue were analyzed.

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The findings of the research

The findings of the research indicated an increase in the blood amino acid concentrations. However, this increase was seen quicker and at a higher intensity after the ingestion of spirulina, than chlorella and mycoprotein.

What is also remarkable to note from the findings is that the myofibrillar protein synthesis rates in both exercised and rested tissues were boosted by protein ingestion, however, the rate of increase was higher in the case of exercised muscles than the rested ones.

The result of the study indicates that the ingestion of chlorella and spirulina fosters the synthesis of myofibrillar protein in both exercised and resting muscle tissue.

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