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Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids
SUMMARY The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of...
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Published in: | Phycological research 2021-04, Vol.69 (2), p.116-123 |
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description | SUMMARY
The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of the plant oil (5 mL/1000 mL) and amino acid (5 g/1000 mL) extracts at the end of the logarithmic phase. Gas chromatography–mass spectrometry analysis (GC–MS) revealed that major fatty acids of C. vulgaris were palmitic (29.33%), oleic (15.76%), linoleic (10.02%), α‐linolenic (8.69%), γ‐linolenic (4.11%), palmitoleic (3.43%), and lauric (2.48%) acids, as well as 5,8,11,14,17‐eicosapentaenoic acid (EPA) (2.26%). The used vegetable oil mainly composed of ω‐3 and ω‐6 polyunsaturated fatty acids (PUFAs) and significantly induced ω‐3 and ω‐6 fatty acids such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris. Furthermore, the analyzed vegetable amino acids significantly induced ω‐3 and ω‐6 PUFAs, such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris, but with a differential manner relative to fatty acids. |
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The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of the plant oil (5 mL/1000 mL) and amino acid (5 g/1000 mL) extracts at the end of the logarithmic phase. Gas chromatography–mass spectrometry analysis (GC–MS) revealed that major fatty acids of C. vulgaris were palmitic (29.33%), oleic (15.76%), linoleic (10.02%), α‐linolenic (8.69%), γ‐linolenic (4.11%), palmitoleic (3.43%), and lauric (2.48%) acids, as well as 5,8,11,14,17‐eicosapentaenoic acid (EPA) (2.26%). The used vegetable oil mainly composed of ω‐3 and ω‐6 polyunsaturated fatty acids (PUFAs) and significantly induced ω‐3 and ω‐6 fatty acids such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris. Furthermore, the analyzed vegetable amino acids significantly induced ω‐3 and ω‐6 PUFAs, such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris, but with a differential manner relative to fatty acids.</description><identifier>ISSN: 1322-0829</identifier><identifier>EISSN: 1440-1835</identifier><identifier>DOI: 10.1111/pre.12449</identifier><language>eng</language><publisher>Kyoto, Japan: John Wiley & Sons Australia, Ltd</publisher><subject>amino acid supplementation ; Amino acids ; Chlorella ; Chlorella vulgaris ; Eicosapentaenoic acid ; fatty acid ; Fatty acids ; Fish oils ; Gas chromatography ; Mass spectrometry ; Mass spectroscopy ; oil supplementation ; Phytoplankton ; Polyunsaturated fatty acids ; Supplements ; Vegetable oils ; Vegetables</subject><ispartof>Phycological research, 2021-04, Vol.69 (2), p.116-123</ispartof><rights>2020 Japanese Society of Phycology</rights><rights>2021 Japanese Society of Phycology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2979-b787ac730b316d1d01a7c882c1556ae3ad64c21d0320cbfbde4dd5b298313fb83</citedby><cites>FETCH-LOGICAL-c2979-b787ac730b316d1d01a7c882c1556ae3ad64c21d0320cbfbde4dd5b298313fb83</cites><orcidid>0000-0003-2920-3453</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids></links><search><creatorcontrib>Siahbalaei, Roghayeh</creatorcontrib><creatorcontrib>Kavoosi, Gholamreza</creatorcontrib><creatorcontrib>Noroozi, Mostafa</creatorcontrib><title>Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids</title><title>Phycological research</title><description>SUMMARY
The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of the plant oil (5 mL/1000 mL) and amino acid (5 g/1000 mL) extracts at the end of the logarithmic phase. Gas chromatography–mass spectrometry analysis (GC–MS) revealed that major fatty acids of C. vulgaris were palmitic (29.33%), oleic (15.76%), linoleic (10.02%), α‐linolenic (8.69%), γ‐linolenic (4.11%), palmitoleic (3.43%), and lauric (2.48%) acids, as well as 5,8,11,14,17‐eicosapentaenoic acid (EPA) (2.26%). The used vegetable oil mainly composed of ω‐3 and ω‐6 polyunsaturated fatty acids (PUFAs) and significantly induced ω‐3 and ω‐6 fatty acids such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris. Furthermore, the analyzed vegetable amino acids significantly induced ω‐3 and ω‐6 PUFAs, such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris, but with a differential manner relative to fatty acids.</description><subject>amino acid supplementation</subject><subject>Amino acids</subject><subject>Chlorella</subject><subject>Chlorella vulgaris</subject><subject>Eicosapentaenoic acid</subject><subject>fatty acid</subject><subject>Fatty acids</subject><subject>Fish oils</subject><subject>Gas chromatography</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>oil supplementation</subject><subject>Phytoplankton</subject><subject>Polyunsaturated fatty acids</subject><subject>Supplements</subject><subject>Vegetable oils</subject><subject>Vegetables</subject><issn>1322-0829</issn><issn>1440-1835</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp1kLtOwzAUhiMEEqUw8AaWmBjS-pI0zoiqcpGKQAjm6MR2ipGbBNuhysYKE2_GO_AkmIaBhbOci77zn6M_io4JnpAQ09aqCaFJku9EI5IkOCacpbuhZpTGmNN8Pzpw7gljTFOej6L3a6h12xnwuqlRU6H5o2msMgbQS2dWYLVDbWP6rnbgOwteSfT59vX6wVAF3vcIhJaotU2ljUJlj1zXtkatVe0HyY32j-hFrZSHMhCw1nWzXXIIavlHxB1GexUYp45-8zh6OF_czy_j5c3F1fxsGQuaZ3lcZjwDkTFcMjKTRGICmeCcCpKmM1AM5CwRNMwZxaKsSqkSKdOS5pwRVpWcjaOTQTd8_dwp54unprN1OFnQFOeUJilPA3U6UMI2zllVFa3Va7B9QXDxY3XoVbG1OrDTgd0EE_r_weL2bjFsfAMbAYSj</recordid><startdate>202104</startdate><enddate>202104</enddate><creator>Siahbalaei, Roghayeh</creator><creator>Kavoosi, Gholamreza</creator><creator>Noroozi, Mostafa</creator><general>John Wiley & Sons Australia, Ltd</general><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7TN</scope><scope>8FD</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>M7N</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0003-2920-3453</orcidid></search><sort><creationdate>202104</creationdate><title>Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids</title><author>Siahbalaei, Roghayeh ; Kavoosi, Gholamreza ; Noroozi, Mostafa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2979-b787ac730b316d1d01a7c882c1556ae3ad64c21d0320cbfbde4dd5b298313fb83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>amino acid supplementation</topic><topic>Amino acids</topic><topic>Chlorella</topic><topic>Chlorella vulgaris</topic><topic>Eicosapentaenoic acid</topic><topic>fatty acid</topic><topic>Fatty acids</topic><topic>Fish oils</topic><topic>Gas chromatography</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>oil supplementation</topic><topic>Phytoplankton</topic><topic>Polyunsaturated fatty acids</topic><topic>Supplements</topic><topic>Vegetable oils</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Siahbalaei, Roghayeh</creatorcontrib><creatorcontrib>Kavoosi, Gholamreza</creatorcontrib><creatorcontrib>Noroozi, Mostafa</creatorcontrib><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>Technology Research Database</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Phycological research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Siahbalaei, Roghayeh</au><au>Kavoosi, Gholamreza</au><au>Noroozi, Mostafa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids</atitle><jtitle>Phycological research</jtitle><date>2021-04</date><risdate>2021</risdate><volume>69</volume><issue>2</issue><spage>116</spage><epage>123</epage><pages>116-123</pages><issn>1322-0829</issn><eissn>1440-1835</eissn><abstract>SUMMARY
The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of the plant oil (5 mL/1000 mL) and amino acid (5 g/1000 mL) extracts at the end of the logarithmic phase. Gas chromatography–mass spectrometry analysis (GC–MS) revealed that major fatty acids of C. vulgaris were palmitic (29.33%), oleic (15.76%), linoleic (10.02%), α‐linolenic (8.69%), γ‐linolenic (4.11%), palmitoleic (3.43%), and lauric (2.48%) acids, as well as 5,8,11,14,17‐eicosapentaenoic acid (EPA) (2.26%). The used vegetable oil mainly composed of ω‐3 and ω‐6 polyunsaturated fatty acids (PUFAs) and significantly induced ω‐3 and ω‐6 fatty acids such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris. Furthermore, the analyzed vegetable amino acids significantly induced ω‐3 and ω‐6 PUFAs, such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris, but with a differential manner relative to fatty acids.</abstract><cop>Kyoto, Japan</cop><pub>John Wiley & Sons Australia, Ltd</pub><doi>10.1111/pre.12449</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-2920-3453</orcidid></addata></record> |
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subjects | amino acid supplementation Amino acids Chlorella Chlorella vulgaris Eicosapentaenoic acid fatty acid Fatty acids Fish oils Gas chromatography Mass spectrometry Mass spectroscopy oil supplementation Phytoplankton Polyunsaturated fatty acids Supplements Vegetable oils Vegetables |
title | Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids |
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