TY - JOUR
T1 - Bioactive lipids in Dunaliella salina
T2 - implications for functional foods and health
AU - Pais, Rita
AU - Conde, Tiago
AU - Neves, Bruna B.
AU - Pinho, Marisa
AU - Coelho, Marta
AU - Pereira, Hugo
AU - Rodrigues, Alexandre M. C.
AU - Domingues, Pedro
AU - Gomes, Ana Maria
AU - Urbatzka, Ralph
AU - Domingues, Rosário
AU - Melo, Tânia
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/10/19
Y1 - 2024/10/19
N2 - 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.
AB - 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.
KW - Fatty acids
KW - Food
KW - Lipidomics
KW - Lipids
KW - Microalgae
UR - http://www.scopus.com/inward/record.url?scp=85207677974&partnerID=8YFLogxK
U2 - 10.3390/foods13203321
DO - 10.3390/foods13203321
M3 - Article
C2 - 39456383
AN - SCOPUS:85207677974
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 20
M1 - 3321
ER -