Bioactive Lipids in Dunaliella salina: Implications for Functional Foods and Health.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-10-19 DOI:10.3390/foods13203321

Rita Pais, Tiago Conde, Bruna B Neves, Marisa Pinho, Marta Coelho, Hugo Pereira, Alexandre M C Rodrigues, Pedro Domingues, Ana Maria Gomes, Ralph Urbatzka, Rosário Domingues, Tânia Melo

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Abstract

Dunaliella salina is a green microalga extensively explored for β-carotene production, while knowledge of its lipid composition is still limited and poorly investigated. Among lipids, polar lipids have been highlighted as bioactive phytochemicals with health-promoting properties. This research aimed to provide an in-depth lipidome profiling of D. salina using liquid and gas chromatography coupled with mass spectrometry. The lipid content was 6.8%, including phospholipids, glycolipids, betaine lipids, sphingolipids, triglycerides, diglycerides, and pigments. Among the total esterified fatty acids, 13.6% were 18:3 omega-3 and 14.7% were 18:1 omega-9. The lipid extract of D. salina showed anti-inflammatory activity by inhibiting cyclooxygenase-2 activity at 100 µg/mL, dose-dependent antioxidant scavenging activity, and antidiabetic activity by inhibiting α-glucosidase activity at 25 and 125 µg/mL. In conclusion, the lipid extract of D. salina has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.

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杜纳藻中的生物活性脂质：对功能性食品和健康的影响。

盐生杜莎藻是一种被广泛开发用于生产β-胡萝卜素的绿色微藻，但对其脂质组成的了解仍然有限，研究也不深入。在脂质中，极性脂质被认为是具有促进健康特性的生物活性植物化学物质。本研究旨在利用液相和气相色谱-质谱联用技术，对盐渍草进行深入的脂质体分析。脂质含量为 6.8%，包括磷脂、糖脂、甜菜碱脂、鞘脂、甘油三酯、二甘油酯和色素。在酯化脂肪酸总量中，18:3 ω-3 脂肪酸占 13.6%，18:1 ω-9 脂肪酸占 14.7%。在 100 µg/mL 的浓度下，D. salina 的脂质提取物通过抑制环氧化酶-2 的活性显示出抗炎活性；在 25 µg/mL 和 125 µg/mL 的浓度下，D. salina 的脂质提取物通过抑制α-葡萄糖苷酶的活性显示出剂量依赖性抗氧化清除活性和抗糖尿病活性。总之，D. salina 的脂质提取物具有作为功能性食品配料或用于营养保健品和化妆品行业的潜力。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds