Variations in Chlorella lipid content in commercial and in-lab produced biomass
Microalgae appear as a sustainable source of biomass with relevant nutritional qualities. Still, regulatory restrictions currently limit the use of eukaryotic microalgae for human consumption to a short list of species dominated by Chlorella spp. Chlorella biomass contains valuable proteins but also interesting lipids, including polyunsaturated fatty acids (PUFA) ω3 and ω6. The amount of PUFA and the ω6/ω3 ratio vary significantly depending on the species and cultivation trophic mode. While the lipid profils of in-lab produced Chlorella has been widely studied, the variability of lipid content in commercial biomasses is barely described. Here, lipid classes and fatty acid profiles of six commercial biomasses of Chlorella spp. as well as those of lab-produced C. sorokiniana grown in photo-autotrophy and in four mixotrophy conditions were characterized. Results showed significant lipid composition variations between the biomasses, such as the triacylglycerols/glycolipids and ω6/ω3 contents. The ω6/ω3 ratios were lower in photo-autotrophic mode (2.5) while they ranged between 1.3 and 8.9 in commercial biomasses. The free fatty acids level was also variable (1.4% to 17.9% of total lipids). As a consequence, Chlorella lipid content and quality differed significantly, impacting the potential nutritional benefits of the consumption of commercial biomass. Processing and post-processing conditions should therefore be carefully controlled to optimize lipid profiles.
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, Q01 - Sciences et technologies alimentaires - Considérations générales, composition des aliments, Chlorella, teneur en lipides, microalgue, qualité, composition chimique, valeur nutritive, autotrophie, acide gras, lipide, http://aims.fao.org/aos/agrovoc/c_10961, http://aims.fao.org/aos/agrovoc/c_9818, http://aims.fao.org/aos/agrovoc/c_4360, http://aims.fao.org/aos/agrovoc/c_c1ba6319, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_5278, http://aims.fao.org/aos/agrovoc/c_732b8f9e, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_4362, |
Online Access: | http://agritrop.cirad.fr/609453/ http://agritrop.cirad.fr/609453/1/ocl230033.pdf |
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dig-cirad-fr-6094532024-06-07T09:09:42Z http://agritrop.cirad.fr/609453/ http://agritrop.cirad.fr/609453/ Variations in Chlorella lipid content in commercial and in-lab produced biomass. Barouh Nathalie, Wind Juliette, Chuat Victoria, Gagnaire Nathalie, Valence Florence, Bourlieu-Lacanal Claire, Subileau Maeva. 2024. OCL. Oilseeds and Fats, Crops and Lipids, 31:9, 13 p.https://doi.org/10.1051/ocl/2024005 <https://doi.org/10.1051/ocl/2024005> Variations in Chlorella lipid content in commercial and in-lab produced biomass Barouh, Nathalie Wind, Juliette Chuat, Victoria Gagnaire, Nathalie Valence, Florence Bourlieu-Lacanal, Claire Subileau, Maeva eng 2024 OCL. Oilseeds and Fats, Crops and Lipids Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales composition des aliments Chlorella teneur en lipides microalgue qualité composition chimique valeur nutritive autotrophie acide gras lipide http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_9818 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_c1ba6319 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_732b8f9e http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4362 Microalgae appear as a sustainable source of biomass with relevant nutritional qualities. Still, regulatory restrictions currently limit the use of eukaryotic microalgae for human consumption to a short list of species dominated by Chlorella spp. Chlorella biomass contains valuable proteins but also interesting lipids, including polyunsaturated fatty acids (PUFA) ω3 and ω6. The amount of PUFA and the ω6/ω3 ratio vary significantly depending on the species and cultivation trophic mode. While the lipid profils of in-lab produced Chlorella has been widely studied, the variability of lipid content in commercial biomasses is barely described. Here, lipid classes and fatty acid profiles of six commercial biomasses of Chlorella spp. as well as those of lab-produced C. sorokiniana grown in photo-autotrophy and in four mixotrophy conditions were characterized. Results showed significant lipid composition variations between the biomasses, such as the triacylglycerols/glycolipids and ω6/ω3 contents. The ω6/ω3 ratios were lower in photo-autotrophic mode (2.5) while they ranged between 1.3 and 8.9 in commercial biomasses. The free fatty acids level was also variable (1.4% to 17.9% of total lipids). As a consequence, Chlorella lipid content and quality differed significantly, impacting the potential nutritional benefits of the consumption of commercial biomass. Processing and post-processing conditions should therefore be carefully controlled to optimize lipid profiles. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/609453/1/ocl230033.pdf text cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.1051/ocl/2024005 10.1051/ocl/2024005 info:eu-repo/semantics/altIdentifier/doi/10.1051/ocl/2024005 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1051/ocl/2024005 |
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Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales composition des aliments Chlorella teneur en lipides microalgue qualité composition chimique valeur nutritive autotrophie acide gras lipide http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_9818 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_c1ba6319 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_732b8f9e http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4362 Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales composition des aliments Chlorella teneur en lipides microalgue qualité composition chimique valeur nutritive autotrophie acide gras lipide http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_9818 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_c1ba6319 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_732b8f9e http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4362 |
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Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales composition des aliments Chlorella teneur en lipides microalgue qualité composition chimique valeur nutritive autotrophie acide gras lipide http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_9818 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_c1ba6319 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_732b8f9e http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4362 Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales composition des aliments Chlorella teneur en lipides microalgue qualité composition chimique valeur nutritive autotrophie acide gras lipide http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_9818 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_c1ba6319 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_732b8f9e http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4362 Barouh, Nathalie Wind, Juliette Chuat, Victoria Gagnaire, Nathalie Valence, Florence Bourlieu-Lacanal, Claire Subileau, Maeva Variations in Chlorella lipid content in commercial and in-lab produced biomass |
description |
Microalgae appear as a sustainable source of biomass with relevant nutritional qualities. Still, regulatory restrictions currently limit the use of eukaryotic microalgae for human consumption to a short list of species dominated by Chlorella spp. Chlorella biomass contains valuable proteins but also interesting lipids, including polyunsaturated fatty acids (PUFA) ω3 and ω6. The amount of PUFA and the ω6/ω3 ratio vary significantly depending on the species and cultivation trophic mode. While the lipid profils of in-lab produced Chlorella has been widely studied, the variability of lipid content in commercial biomasses is barely described. Here, lipid classes and fatty acid profiles of six commercial biomasses of Chlorella spp. as well as those of lab-produced C. sorokiniana grown in photo-autotrophy and in four mixotrophy conditions were characterized. Results showed significant lipid composition variations between the biomasses, such as the triacylglycerols/glycolipids and ω6/ω3 contents. The ω6/ω3 ratios were lower in photo-autotrophic mode (2.5) while they ranged between 1.3 and 8.9 in commercial biomasses. The free fatty acids level was also variable (1.4% to 17.9% of total lipids). As a consequence, Chlorella lipid content and quality differed significantly, impacting the potential nutritional benefits of the consumption of commercial biomass. Processing and post-processing conditions should therefore be carefully controlled to optimize lipid profiles. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales composition des aliments Chlorella teneur en lipides microalgue qualité composition chimique valeur nutritive autotrophie acide gras lipide http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_9818 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_c1ba6319 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_732b8f9e http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4362 |
author |
Barouh, Nathalie Wind, Juliette Chuat, Victoria Gagnaire, Nathalie Valence, Florence Bourlieu-Lacanal, Claire Subileau, Maeva |
author_facet |
Barouh, Nathalie Wind, Juliette Chuat, Victoria Gagnaire, Nathalie Valence, Florence Bourlieu-Lacanal, Claire Subileau, Maeva |
author_sort |
Barouh, Nathalie |
title |
Variations in Chlorella lipid content in commercial and in-lab produced biomass |
title_short |
Variations in Chlorella lipid content in commercial and in-lab produced biomass |
title_full |
Variations in Chlorella lipid content in commercial and in-lab produced biomass |
title_fullStr |
Variations in Chlorella lipid content in commercial and in-lab produced biomass |
title_full_unstemmed |
Variations in Chlorella lipid content in commercial and in-lab produced biomass |
title_sort |
variations in chlorella lipid content in commercial and in-lab produced biomass |
url |
http://agritrop.cirad.fr/609453/ http://agritrop.cirad.fr/609453/1/ocl230033.pdf |
work_keys_str_mv |
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_version_ |
1802821448060895232 |