Polar lipid profile of Saccharina latissima, a functional food from the sea

Detalhes bibliográficos
Autor(a) principal: Rey, Felisa
Data de Publicação: 2019
Outros Autores: Lopes, Diana, Maciel, Elisabete, Monteiro, João, Skjermo, Jorunn, Funderud, Jon, Raposo, Diogo, Domingues, Pedro, Calado, Ricardo, Domingues, M. Rosário
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10773/27218
Resumo: 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.
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spelling Polar lipid profile of Saccharina latissima, a functional food from the seaFunctional foodGlycolipidsHILIC–ESI–MSLipidomicPhospholipidsSeaweedsIncreasing 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.Elsevier2019-052019-05-01T00:00:00Z2020-05-31T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10773/27218eng2211-926410.1016/j.algal.2019.101473Rey, FelisaLopes, DianaMaciel, ElisabeteMonteiro, JoãoSkjermo, JorunnFunderud, JonRaposo, DiogoDomingues, PedroCalado, RicardoDomingues, M. Rosárioinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T11:52:45Zoai:ria.ua.pt:10773/27218Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:00:03.366129Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Polar lipid profile of Saccharina latissima, a functional food from the sea
title Polar lipid profile of Saccharina latissima, a functional food from the sea
spellingShingle Polar lipid profile of Saccharina latissima, a functional food from the sea
Rey, Felisa
Functional food
Glycolipids
HILIC–ESI–MS
Lipidomic
Phospholipids
Seaweeds
title_short Polar lipid profile of Saccharina latissima, a functional food from the sea
title_full Polar lipid profile of Saccharina latissima, a functional food from the sea
title_fullStr Polar lipid profile of Saccharina latissima, a functional food from the sea
title_full_unstemmed Polar lipid profile of Saccharina latissima, a functional food from the sea
title_sort Polar lipid profile of Saccharina latissima, a functional food from the sea
author Rey, Felisa
author_facet Rey, Felisa
Lopes, Diana
Maciel, Elisabete
Monteiro, João
Skjermo, Jorunn
Funderud, Jon
Raposo, Diogo
Domingues, Pedro
Calado, Ricardo
Domingues, M. Rosário
author_role author
author2 Lopes, Diana
Maciel, Elisabete
Monteiro, João
Skjermo, Jorunn
Funderud, Jon
Raposo, Diogo
Domingues, Pedro
Calado, Ricardo
Domingues, M. Rosário
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Rey, Felisa
Lopes, Diana
Maciel, Elisabete
Monteiro, João
Skjermo, Jorunn
Funderud, Jon
Raposo, Diogo
Domingues, Pedro
Calado, Ricardo
Domingues, M. Rosário
dc.subject.por.fl_str_mv Functional food
Glycolipids
HILIC–ESI–MS
Lipidomic
Phospholipids
Seaweeds
topic Functional food
Glycolipids
HILIC–ESI–MS
Lipidomic
Phospholipids
Seaweeds
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
2019-05-01T00:00:00Z
2020-05-31T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10773/27218
url http://hdl.handle.net/10773/27218
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2211-9264
10.1016/j.algal.2019.101473
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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