Bioactive lipids in : implications for functional foods and health

Bibliographic Details
Main Author: Pais, Rita
Publication Date: 2024
Other Authors: Conde, Tiago, Neves, Bruna B., Pinho, Marisa, Coelho, Marta, Pereira, Hugo, Rodrigues, Alexandre M. C., Domingues, Pedro, Gomes, Ana Maria, Urbatzka, Ralph, Domingues, Rosário, Melo, Tânia
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.1/26418
Summary: 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 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 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 has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.
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spelling Bioactive lipids in : implications for functional foods and healthfatty acidsfoodlipidomicslipidsmicroalgaeDunaliella 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 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 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 has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.MDPISapientiaPais, RitaConde, TiagoNeves, Bruna B.Pinho, MarisaCoelho, MartaPereira, HugoRodrigues, Alexandre M. C.Domingues, PedroGomes, Ana MariaUrbatzka, RalphDomingues, RosárioMelo, Tânia2024-12-09T11:58:31Z2024-10-192024-10-19T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/26418eng3945638310.3390/foods13203321info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-18T17:49:19Zoai:sapientia.ualg.pt:10400.1/26418Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T20:37:40.246118Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Bioactive lipids in : implications for functional foods and health
title Bioactive lipids in : implications for functional foods and health
spellingShingle Bioactive lipids in : implications for functional foods and health
Pais, Rita
fatty acids
food
lipidomics
lipids
microalgae
title_short Bioactive lipids in : implications for functional foods and health
title_full Bioactive lipids in : implications for functional foods and health
title_fullStr Bioactive lipids in : implications for functional foods and health
title_full_unstemmed Bioactive lipids in : implications for functional foods and health
title_sort Bioactive lipids in : implications for functional foods and health
author Pais, Rita
author_facet Pais, Rita
Conde, Tiago
Neves, Bruna B.
Pinho, Marisa
Coelho, Marta
Pereira, Hugo
Rodrigues, Alexandre M. C.
Domingues, Pedro
Gomes, Ana Maria
Urbatzka, Ralph
Domingues, Rosário
Melo, Tânia
author_role author
author2 Conde, Tiago
Neves, Bruna B.
Pinho, Marisa
Coelho, Marta
Pereira, Hugo
Rodrigues, Alexandre M. C.
Domingues, Pedro
Gomes, Ana Maria
Urbatzka, Ralph
Domingues, Rosário
Melo, Tânia
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Pais, Rita
Conde, Tiago
Neves, Bruna B.
Pinho, Marisa
Coelho, Marta
Pereira, Hugo
Rodrigues, Alexandre M. C.
Domingues, Pedro
Gomes, Ana Maria
Urbatzka, Ralph
Domingues, Rosário
Melo, Tânia
dc.subject.por.fl_str_mv fatty acids
food
lipidomics
lipids
microalgae
topic fatty acids
food
lipidomics
lipids
microalgae
description 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 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 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 has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.
publishDate 2024
dc.date.none.fl_str_mv 2024-12-09T11:58:31Z
2024-10-19
2024-10-19T00:00:00Z
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/10400.1/26418
url http://hdl.handle.net/10400.1/26418
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 39456383
10.3390/foods13203321
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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