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Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains

The microalga Chlorella vulgaris is a popular food ingredient widely used in the industry, with an increasing market size and value. Currently, several edible strains of C. vulgaris with different organoleptic characteristics are commercialized to meet consumer needs. This study aimed to compare the...

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Autores principales: Maurício, Tatiana, Couto, Daniela, Lopes, Diana, Conde, Tiago, Pais, Rita, Batista, Joana, Melo, Tânia, Pinho, Marisa, Moreira, Ana S. P., Trovão, Mafalda, Barros, Ana, Cardoso, Helena, Silva, Joana, Domingues, Pedro, Domingues, M. Rosário
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137388/
https://www.ncbi.nlm.nih.gov/pubmed/37107420
http://dx.doi.org/10.3390/foods12081625
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author Maurício, Tatiana
Couto, Daniela
Lopes, Diana
Conde, Tiago
Pais, Rita
Batista, Joana
Melo, Tânia
Pinho, Marisa
Moreira, Ana S. P.
Trovão, Mafalda
Barros, Ana
Cardoso, Helena
Silva, Joana
Domingues, Pedro
Domingues, M. Rosário
author_facet Maurício, Tatiana
Couto, Daniela
Lopes, Diana
Conde, Tiago
Pais, Rita
Batista, Joana
Melo, Tânia
Pinho, Marisa
Moreira, Ana S. P.
Trovão, Mafalda
Barros, Ana
Cardoso, Helena
Silva, Joana
Domingues, Pedro
Domingues, M. Rosário
author_sort Maurício, Tatiana
collection PubMed
description The microalga Chlorella vulgaris is a popular food ingredient widely used in the industry, with an increasing market size and value. Currently, several edible strains of C. vulgaris with different organoleptic characteristics are commercialized to meet consumer needs. This study aimed to compare the fatty acid (FA) and lipid profile of four commercialized strains of C. vulgaris (C-Auto, C-Hetero, C-Honey, and C-White) using gas- and liquid-chromatography coupled to mass-spectrometry approaches, and to evaluate their antioxidant and anti-inflammatory properties. Results showed that C-Auto had a higher lipid content compared to the other strains and higher levels of omega-3 polyunsaturated FAs (PUFAs). However, the C-Hetero, C-Honey, and C-White strains had higher levels of omega-6 PUFAs. The lipidome signature was also different between strains, as C-Auto had a higher content of polar lipids esterified to omega-3 PUFAs, while C-White had a higher content of phospholipids with omega-6 PUFAs. C-Hetero and C-Honey showed a higher content of triacylglycerols. All extracts showed antioxidant and anti-inflammatory activity, highlighting C-Auto with greater potential. Overall, the four strains of C. vulgaris can be selectively chosen as a source of added-value lipids to be used as ingredients in food and nutraceutical applications for different market needs and nutritional requirements.
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spelling pubmed-101373882023-04-28 Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains Maurício, Tatiana Couto, Daniela Lopes, Diana Conde, Tiago Pais, Rita Batista, Joana Melo, Tânia Pinho, Marisa Moreira, Ana S. P. Trovão, Mafalda Barros, Ana Cardoso, Helena Silva, Joana Domingues, Pedro Domingues, M. Rosário Foods Article The microalga Chlorella vulgaris is a popular food ingredient widely used in the industry, with an increasing market size and value. Currently, several edible strains of C. vulgaris with different organoleptic characteristics are commercialized to meet consumer needs. This study aimed to compare the fatty acid (FA) and lipid profile of four commercialized strains of C. vulgaris (C-Auto, C-Hetero, C-Honey, and C-White) using gas- and liquid-chromatography coupled to mass-spectrometry approaches, and to evaluate their antioxidant and anti-inflammatory properties. Results showed that C-Auto had a higher lipid content compared to the other strains and higher levels of omega-3 polyunsaturated FAs (PUFAs). However, the C-Hetero, C-Honey, and C-White strains had higher levels of omega-6 PUFAs. The lipidome signature was also different between strains, as C-Auto had a higher content of polar lipids esterified to omega-3 PUFAs, while C-White had a higher content of phospholipids with omega-6 PUFAs. C-Hetero and C-Honey showed a higher content of triacylglycerols. All extracts showed antioxidant and anti-inflammatory activity, highlighting C-Auto with greater potential. Overall, the four strains of C. vulgaris can be selectively chosen as a source of added-value lipids to be used as ingredients in food and nutraceutical applications for different market needs and nutritional requirements. MDPI 2023-04-12 /pmc/articles/PMC10137388/ /pubmed/37107420 http://dx.doi.org/10.3390/foods12081625 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Maurício, Tatiana
Couto, Daniela
Lopes, Diana
Conde, Tiago
Pais, Rita
Batista, Joana
Melo, Tânia
Pinho, Marisa
Moreira, Ana S. P.
Trovão, Mafalda
Barros, Ana
Cardoso, Helena
Silva, Joana
Domingues, Pedro
Domingues, M. Rosário
Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains
title Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains
title_full Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains
title_fullStr Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains
title_full_unstemmed Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains
title_short Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains
title_sort differences and similarities in lipid composition, nutritional value, and bioactive potential of four edible chlorella vulgaris strains
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137388/
https://www.ncbi.nlm.nih.gov/pubmed/37107420
http://dx.doi.org/10.3390/foods12081625
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