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Title: Polar lipid profile of Saccharina latissima, a functional food from the sea
Author: Rey, Felisa
Lopes, Diana
Maciel, Elisabete
Monteiro, João
Skjermo, Jorunn
Funderud, Jon
Raposo, Diogo
Domingues, Pedro
Calado, Ricardo
Domingues, M. Rosário
Keywords: Functional food
Issue Date: May-2019
Publisher: Elsevier
Abstract: Increasing global demand for food has generated a need for new strategies to feed a fast-growing population. Oceans appear as a sustainable solution, providing alternative sources of food such as macroalgae. These sea vegetables have high nutritional value and provide functional and health benefits. The sugar kelp Saccharina latissima is an emerging edible seaweed used mainly for human consumption. Although much is known about its biochemical compositions its lipidome remains unexplored. The aim of the present study was to characterize the polar lipid profile of S. latissima using a lipidomic-mass spectrometry HILIC-LC-MS based analysis. This approach allowed the identification of 197 molecular species of polar lipids, including glycolipids, phospholipids and betaine lipids. Several molecular species identified are carriers of polyunsaturated fatty acids with nutritional value and have been reported with anti-inflammatory, anti-microbial and anti-proliferative activity. Saccharina latissima is an emerging candidate to promote blue biotechnology inspired by the ocean.
Peer review: yes
DOI: 10.1016/j.algal.2019.101473
ISSN: 2211-9264
Appears in Collections:CESAM - Artigos
DBio - Artigos
DQ - Artigos
QOPNA - Artigos

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