Spirulina (ƙarin abinci)
| Spirulina | |
|---|---|
 | |
| Tarihi | |
| Mai tsarawa |
Limnospira (mul)  |
Spirulina busassun halittu ne na cyanobacteria (algae mai launin shudi-kore) wanda mutane da dabbobi zasu iya cinyewa. Wadannan nau'o'in guda uku sune Arthrospira platensis, A. fusiformis, da A. maxima . Binciken da aka yi kwanan nan ya kara motsa dukkan wadannan nau'o'in zuwa Limnospira. An kuma gano cewa L. fusiformis bai isa ba daban da L. maxima don zama jinsinta.[1] An rarraba jinsin Arthrospira a cikin jinsin Spirulina, saboda haka sunan.[2]
An shuka shi a duk duniya, ana amfani da spirulina azaman kariyar abinci na abinci gaba ɗaya.[3] Hakanan ana amfani dashi azaman kariyar abinci a cikin Kiwon kifi, akwatin kifaye, da masana'antun kaji.[4]
Yanayin halittu
[gyara sashe | gyara masomin]
Nau'in Arthrospira suna iyo kyauta, cyanobacteria masu filament waɗanda ke da alamun trichomes masu yawa a cikin helix na hagu. Suna faruwa ne ta halitta a cikin tabkuna na wurare masu zafi da na subtropical tare da pHA. mafi girma da kuma babban taro na carbonate da bicarbonate. A. platensis yana faruwa a Afirka, Asiya, da Kudancin Amurka, yayin da A. maxima ke cikin Amurka ta Tsakiya.[4] Yawancin spirulina da aka noma ana samar da su a cikin tafkunan tseren budewa, tare da ƙafafun da aka yi amfani da su don girgiza ruwa.[5]
Spirulina yana bunƙasa a pH a kusa da 8.5 da sama da kuma zafin jiki a kusa da 30 °C (86 °F) ° C (86 ° F). Suna da autotrophic, kuma ba sa buƙatar makamashi mai rai ko tushen carbon.
Tarihin lissafi
[gyara sashe | gyara masomin]An rarraba nau'in A. maxima da A. platensis a cikin jinsin <i id="mwVg">Spirulina</i> . Sunan gama gari, spirulina, yana nufin busassun halittu na A. platensis, wanda ke cikin kwayoyin cuta na photosynthetic waɗanda ke rufe kungiyoyin Cyanobacteria da Prochlorophyta. A fannin kimiyya, akwai bambanci tsakanin spirulina da jinsin Arthrospira, wanda aka gabatar da nau'ikan biyu. An ware nau'ikan Arthrospira daga ruwan alkaline da ruwan gishiri a yankuna masu zafi da na subtropical. Daga cikin nau'o'in da aka haɗa a cikin jinsin Arthrospira, A. platensis shine mafi yawan rarraba kuma galibi ana samunsa a Afirka, amma kuma a Asiya. Kalmar "spirulina" (ba tare da italicizing ba kuma yawanci ba tare da capitalization ba) ya kasance ana amfani dashi don dalilai na tarihi.[4]
A cikin 2019 an gano cewa nau'in da aka noma sun bambanta da nau'in nau'in Arthospira don kasancewa a cikin jinsin, suna buƙatar wani rukuni na sake suna zuwa Limnospira don nuna gaskiyar halitta.[1]
Amfanin tarihi
[gyara sashe | gyara masomin]Spirulina ta kasance tushen abinci ga Aztecs da sauran Mesoamerica har zuwa karni na 16; girbi daga Tafkin Texcoco a Mexico da kuma sayar da shi a matsayin kek an bayyana shi ta hanyar daya daga cikin sojojin Cortés. Aztecs sun kira shi tecuitlatl .
An samo Spirulina da yawa a Tafkin Texcoco ta hanyar masu bincike na Faransa a cikin shekarun 1960, amma ba a yi amfani da shi ba a matsayin tushen abinci na yau da kullun bayan karni na 16, mai yiwuwa saboda zubar da tabkuna da ke kewaye don noma da ci gaban birane. Batun tecuitlatl, wanda aka gano a cikin 1520, ba a sake ambata shi ba har sai 1940, lokacin da masanin ilimin lissafi na Belgium Pierre Dangeard ya ambaci cake da ake kira Dihe da mutanen Kanembu suka cinye, waɗanda suka girbe shi daga Tafkin Chadi a ƙasar Afirka ta Chadi. Dangeard ya yi nazarin samfurori na Dihe kuma ya gano shi busassun purée ne na nau'in bazara na blue-green algae daga tafkin. Ana amfani da Dihe don yin broths don abinci, kuma ana sayar da shi a kasuwanni. Ana girbe spirulina daga ƙananan tabkuna da tafkuna a kusa da Tafkin Chadi.[6]
A cikin 1964 da 1965, masanin ilimin shuke-shuke Jean Leonard ya tabbatar da cewa Dihe ya ƙunshi spirulina, kuma daga baya ya yi nazarin fure na algae a cikin wurin samar da sodium hydroxide. A sakamakon haka, an yi nazari na farko da cikakken bayani game da bukatun girma da ilimin lissafi na spirulina a matsayin tushen kafa samar da girma a cikin shekarun 1970s.[4][7]
Manazarta
[gyara sashe | gyara masomin]- 1 2 Pinchart, Pierre-Etienne; Marter, Pia; Brinkmann, Henner; et al. (September 2024). "The genus Limnospira contains only two species, both unable to produce microcystins: L. maxima and L. platensis". iScience (in Turanci). doi:10.1016/j.isci.2024.110845. PMC 11407035 Check
|pmc=value (help). Cite error: Invalid<ref>tag; name "Pinchart24" defined multiple times with different content. - ↑ Villaró-Cos, Silvia; Guzmán Sánchez, José Luis; Acién, Gabriel; Lafarga, Tomás (January 2024). "Research trends and current requirements and challenges in the industrial production of spirulina as a food source". Trends in Food Science & Technology. 143. doi:10.1016/j.tifs.2023.104280.
|hdl-access=requires|hdl=(help) - ↑ "Blue-green algae". MedlinePlus, National Library of Medicine, US National Institutes of Health. 3 August 2021. Archived from the original on 9 June 2023. Retrieved 27 June 2023.
- 1 2 3 4 Vonshak, A. (ed.). Spirulina platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. London: Taylor & Francis, 1997.ISBN 0-7484-0674-3 Cite error: Invalid
<ref>tag; name "vonshak" defined multiple times with different content. - ↑ Cite error: Invalid
<ref>tag; no text was provided for refs named "FAO Spirulina Review". - ↑ Abdulqader, G.; Barsanti, L.; Tredici, M. (2000). "Harvest of Arthrospira platensis from Lake Kossorom (Chad) and its household usage among the Kanembu". Journal of Applied Phycology. 12 (3/5): 493–498. doi:10.1023/A:1008177925799. S2CID 33434695.
- ↑ Siva Kiran RR, Madhu GM, Satyanarayana SV (2015). "Spirulina in combating Protein Energy Malnutrition (PEM) and Protein Energy Wasting (PEW) - A review". Journal of Nutrition Research. 3 (1): 62–79. doi:10.55289/jnutres/v3i1.5 Check
|doi=value (help). S2CID 87387740.