To main content

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

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.

Category

Academic article

Language

English

Author(s)

  • Felisa Rey
  • Diana Lopes
  • Elisabete Maciel
  • João Monteiro
  • Jorunn Skjermo
  • Jon Funderud
  • Diogo Raposo
  • Pedro Domingues
  • Ricardo Calado
  • Maria Rosário Domingues

Affiliation

  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • University of Aveiro
  • Diverse norske bedrifter og organisasjoner

Year

2019

Published in

Algal Research

ISSN

2211-9264

Volume

39

View this publication at Norwegian Research Information Repository