Impact of temperature on fatty acid composition and nutritional value in eight species of microalgae

被引：0
作者：
Justine Aussant
Freddy Guihéneuf
Dagmar B. Stengel
机构：
[1] National University of Ireland Galway,Botany and Plant Science, School of Natural Sciences, Ryan Institute for Environment, Marine and Energy Research
来源：
Applied Microbiology and Biotechnology | 2018年 / 102卷
关键词：
Microalgae; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Omega-3 fatty acids; Nutrition;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Microalgae are considered a sustainable source of high-value products with health benefits. Marine algae-derived omega-3 long-chain polyunsaturated fatty acids (LC-PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are considered dietary elements with effects on mental health, cognition enhancement, and cardiovascular protection. This study investigated the temperature effect on omega-3 LC-PUFA production in eight species of microalgae from various taxonomic groups, with a focus on achieving an optimal balance between omega-3 accumulation and efficient growth performance. Samples were batch-cultivated at four different temperatures, with constant light, and fatty acid methyl esters (FAME) were analyzed by gas chromatography. Several nutritional indices were calculated to assess the potential value of biomass produced for human consumption. Two promising candidates were identified suitable for batch cultivation and large-scale production: Nannochloropsis oculata for EPA and Isochrysis galbana for DHA production, with optimum productivities obtained between 14 and 20 °C, and nutritional indices falling within the range required for nutritional benefit.
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页码：5279 / 5297
页数：18
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