1. Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids.
- Author
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Pham TH, Thomas R, Schwab C, Martinez MM, and Vidal NP
- Subjects
- Glycolipids chemistry, Glycolipids metabolism, Glycolipids analysis, Seaweed chemistry, Seaweed metabolism, Lipidomics, Lipids chemistry, Lipids analysis, Phaeophyceae chemistry, Phaeophyceae metabolism
- Abstract
Brown macroalgae represent a sustainable and abundant source of lipids with acknowledged functional and health benefits. Nonetheless, macroalgae lipidome has been poorly unraveled due to lipids complex structural and chemical diversity. In this study, a comprehensive lipidomic analysis was performed in four macroalgae: Saccharina latissima, Fucus vesiculosus, Fucus serratus and the invasive Sargassum muticum, using HILIC-C30RP-HRMS. Neutral lipids (tri-, di-glycerides) comprised 72-82% of total lipids (TL) with a highly unsaturation profile (27-49% depending on species). The polar lipidome comprised glycolipids, phospholipids, betaine lipids and sphingolipids with varied content among macroalgae. S. latissima displayed the greatest level of glycolipids (23% of TL), by contrast with the dominance of long-chain polyunsaturated betaine lipids (10-18% of TL) in the other species, particularly in S. muticum. Phospholipids and sphingolipids were detected in low abundance (<1.7% of TL). This study elevated the potential of brown macroalgae as an emerging reservoir of bioactive lipids with nutritional relevance., Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Natalia Prieto Vidal reports financial support was provided by EU Horizon 2020 Research and Innovation Programme under the Marie Sklodowska-Curie grant. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
- Published
- 2024
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