Comprehensive Lipidomic Analysis of Three Edible Brown Seaweeds Based on Reversed-Phase Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry

Wang, Rui; Yang, Lu; Wang, Xincen; Cong, Peixu; Xu, Jie; Xue, Changhu

doi:10.1021/acs.jafc.1c07513

Cited by 15 publications

(44 citation statements)

References 59 publications

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“…Betaine lipids are found in extraplastidial membranes of microalgae and macroalgae. − A total of 26 DGTS molecular species were identified and quantified in the four red seaweeds. Different from previously reported brown seaweeds, which contained a high proportion of PUFA-DGTSs with the dominant species being DGTS (18:2/18:2), the four red seaweeds investigated in this study showed a lower desaturation level in the DGTS profile, with DGTS (14:0/16:1), DGTS (16:0/16:1), and DGTS (14:0/18:1) being the most common molecular species. Previous studies on other red seaweeds also showed that DGTS (32:1) was the most abundant molecular species in Chondrus crispus and P.…”

Section: Resultscontrasting

confidence: 99%

“…The FA composition of GlcADGs in bacteria, fungi, higher plants, and seagrass are mainly composed of C16 and C18 FAs with different unsaturation levels; ,, in contrast, the seaweeds here had a very different acGlcADG profile with arachidonic acid (AA) and EPA constituting a high proportion. Compared with brown seaweeds, red seaweeds contained more GlcADG and acGlcADG molecular species; the highest content and number of molecular species of GlcADG (0.4 nmol/mg, 10 species) and acGlcADG (0.5 nmol/mg, 21 species) were detected in G. amansii.…”

Section: Resultsmentioning

confidence: 95%

“…In the present study, we switch our focus from brown seaweeds to red seaweeds and aim to further expand the range of lipidome of seaweeds by characterizing novel lipid subclasses within GLs and SLs using the same RPLC−Q-TOF-MS approach, which was published before. 26 A series of GlcADG, acGlcADG, and Hex-IPC molecular species were structurally characterized and semiquantified in red seaweeds for the first time, stimulating future research in the macroalgae GL and SL field. Lipidomics data were acquired from four red seaweeds Gracilaria sjoestedtii, Gracilaria verrucosa, Gelidium amansii, and Chondrus ocellatus, highlighting the nutritional value and revealing the uniqueness of natural biochemical fingerprints of these seaweeds.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC–Q-TOF

Song

Wang

et al. 2023

J. Agric. Food Chem.

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Red seaweeds (Rhodophyta) are becoming increasingly important as a food and medicine source in blue biotechnology applications such as functional foods, feeds, and pharmaceuticals. Compared to fatty acid composition and sterols, the lipidome in red seaweeds is still in an early disclosure stage. In this study, the lipidomes of four red seaweeds (Gracilaria sjoestedtii, Gracilaria verrucosa, Gelidium amansii, and Chondrus ocellatus) collected from the coastal area in north China were characterized using reversed-phase liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (RPLC−Q-TOF). Hundreds of lipid molecular species including glycolipids, phospholipids, sphingolipids, glycerolipids, and betaine lipids were identified and quantified. Novel lipids with unique molecular structures such as glucuronosyldiacylglycerols (GlcADG), head-group acylated GlcADG (acGlcADG), and hexose-inositol-phosphoceramides (Hex-IPC) were discovered in red seaweeds for the first time, greatly expanding our knowledge on glycolipids and sphingolipids in seaweeds. Glycolipids were the dominant components (45.6−67.7% of total lipids) with a high proportion of polyunsaturated fatty acids (PUFA) including arachidonic acid (AA) and eicosapentaenoic acid (EPA), indicating the potential nutritional value of the four red seaweeds. The investigated red seaweeds showed a distinctive sphingolipid profile with the t18:1 being the predominant LCB in Cer (41.1−71.5%) and HexCer (91.3−97.9%) except for Gelidium amansii, which had the highest proportion of t18:0. Comparison of lipid profiles among the four red seaweeds revealed that AA-and EPA-glycolipids are good lipid markers for the differentiation of red seaweed samples. The AA proportion in glycolipids of Gracilaria genus was much higher than Gelidium genus and Chondrus genus. This study acquired comprehensive lipid profiles from four red seaweeds, revealing the uniqueness of natural biochemical fingerprints of red seaweeds and further promoting their utilization.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC–Q-TOF

Song

Wang

et al. 2023

J. Agric. Food Chem.

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“…Sterols are the least abundant lipids in all the species. Seaweeds are reported to show excellent nutritional properties owing to the abundance of GLs in seaweeds, such as kombu, sea mustard, and laver, including high levels of fiber in kombu, and our results are consistent with these reports [ 7 , 20 , 32 , 33 , 34 ]. Furthermore, the nutritional quality of the seaweeds was assessed based on the levels of free fatty acids using the formulas reported earlier [ 35 , 36 ].…”

Section: Resultssupporting

confidence: 92%

“…Hence, they are widely used in the development of food products with enhanced shelf life and quality [ 17 , 18 ]. Nevertheless, seaweeds also have complex lipids, such as glycerolipids (GLs), glycerophospholipids (GPs), and sterols [ 19 , 20 ], and display unique features, such as esterification with ω-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are not found in terrestrial plants. GPs and GLs play structural roles in biological systems, including the formation of cytoplasmatic and chloroplast membranes [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry

et al. 2022

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Seaweeds are a good source of bioactive lipids and are known for their nutritional benefits, making them a valuable food source. Despite their dietary significance and nutritional importance, there are limited reports on comprehensive lipidome analysis of lipids with antioxidant properties. Therefore, this study aimed to compare the lipid profiles of five commonly consumed Japanese dietary seaweeds using non-targeted liquid chromatography/mass spectrometry (LC/MS). A total, of 304 molecular species from four major lipid classes were detected and characterized by MS/MS analysis. Multivariate statistical analysis revealed distinct lipid molecular compositions in kombu and sea mustard compared to hijiki, mozuku, and laver seaweeds. Kombu has been shown to contain large amounts of antioxidants, such as polyunsaturated fatty acids (PUFAs), and a high health promotion index compared to other seaweeds. Hierarchical cluster correlations indicated the predominance of glycerophospholipids (GPs) and glycerolipids (GLs) in sea mustard and kombu. As a result, dietary seaweeds have great potential as antioxidants and health-promoting foods for human consumption due to their high levels of PUFA-rich GPs and GLs. Unsaturated triacylglycerols are predominant in hijiki, whereas other health-beneficial lipids, such as monogalactosyldiacylglycerol and sulfoquinovosyl diacylglycerols, are predominant in sea mustard. This study provides a detailed characterization of lipids and their comparative fingerprints in seaweeds, demonstrating the potential use of dietary seaweeds in biotechnological and industrial applications involving the development of functional food products.

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Mapping the Polar Lipidome of Macroalgae using LC‐MS‐Based Approaches for Add‐Value Applications

Lopes

Rey

Melo

et al. 2023

Euro J Lipid Sci & Tech

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Marine macroalgae are emerging as sustainable and healthy food, and a source of lipids with nutritional and bioactive properties. Nonetheless, the lipidome of macroalgae is little explored compared to other photosynthetic organisms. Most of the literature is devoted to the analysis of fatty acid (FA) from macroalgae, because of they are a source of long-chain omega-3 and omega-6 polyunsaturated FA, which can be used as an alternative to fish oil. However, FA occurs mostly esterified in other lipids, such as polar lipids, that still overlooked. The data published on the study of polar lipids (phospholipids, glycolipids, betaine lipids) pinpoint their remarkable characteristics and bioactive properties which mainly remain unexplored. The lipidome of macroalgae seems to be species-specific, while some lipid classes appear to be characteristic of phyla. Lipidome plasticity of macroalgae is verified to change under abiotic and biotic factors which may modulate the functionality and add-value of the biomass. This biochemical plasticity represents an advantage to obtain ingredients for target applications and niche of markets. This review provides an overview on macroalgae lipidome characterization, addressing analysis workflow based on liquid chromatography coupled to mass spectrometry, and discussing the bioactive properties and biotechnological applications of macroalga lipids. Practical Applications: The current state of the art on marine macroalgae lipidomics is reviewed, including the lipid characterization using modern liquid chromatography-mass spectrometry, the distribution of polar lipids by macroalgae species and phylum, their bioactive properties, and potential biotechnological applications. In a time of increasing awareness of sustainably produced marine resources, the lipids from macroalgae are still underexplored. This review provides information for smart valorization of macroalgae as source of add-value lipids contributing to the development of blue bioeconomy.

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Comprehensive Lipidomic Analysis of Three Edible Brown Seaweeds Based on Reversed-Phase Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry

Cited by 15 publications

References 59 publications

Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC–Q-TOF

Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC–Q-TOF

Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry

Mapping the Polar Lipidome of Macroalgae using LC‐MS‐Based Approaches for Add‐Value Applications

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