Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids.

Clarissa Schwab, Raymond Thomas, Thu H Pham, Mario M Martinez, Natalia P Vidal

Journal: Food chemistry 2024;459():140415

PMID: 39032363

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Abstract

Brown macroalgae represent a sustainable and abundant source of lipids with acknowledged functional and health benefits. Nonetheless, macroalgae lipidome has been poorly unraveled due to lipids complex structural and chemical diversity. In this study, a comprehensive lipidomic analysis was performed in four macroalgae: Saccharina latissima, Fucus vesiculosus, Fucus serratus and the invasive Sargassum muticum, using HILIC-C30RP-HRMS. Neutral lipids (tri-, di-glycerides) comprised 72-82% of total lipids (TL) with a highly unsaturation profile (27-49% depending on species). The polar lipidome comprised glycolipids, phospholipids, betaine lipids and sphingolipids with varied content among macroalgae. S. latissima displayed the greatest level of glycolipids (23% of TL), by contrast with the dominance of long-chain polyunsaturated betaine lipids (10-18% of TL) in the other species, particularly in S. muticum. Phospholipids and sphingolipids were detected in low abundance (<1.7% of TL). This study elevated the potential of brown macroalgae as an emerging reservoir of bioactive lipids with nutritional relevance.

Address: School of Science and the Environment, Memorial University of Newfoundland, Corner Brook, NL, Canada.; Biotron Experimental Climate Change Research Centre/Department of Biology, University of Western Ontario, London, ON, Canada.; Functional Microbe Technology Group, Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark.; Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark. Electronic address: [email protected].; Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark; Aarhus Institute of Advanced Studies (AIAS), Aarhus University, DK-8000, Aarhus, Denmark. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2024.140415

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MeSH Terms: Seaweed, Lipidomics, Lipids, Phaeophyceae, Glycolipids