Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry
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. Therefor...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/8/1538 |
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| author | Siddabasave Gowda B. Gowda Chen Yifan Divyavani Gowda Yui Tsuboi Hitoshi Chiba Shu-Ping Hui |
| author_facet | Siddabasave Gowda B. Gowda Chen Yifan Divyavani Gowda Yui Tsuboi Hitoshi Chiba Shu-Ping Hui |
| author_sort | Siddabasave Gowda B. Gowda |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T04:46:04Z |
| format | Article |
| id | doaj.art-828d15d582ed4bfdac80c37b7999b772 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T04:46:04Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-828d15d582ed4bfdac80c37b7999b7722023-12-03T13:15:55ZengMDPI AGAntioxidants2076-39212022-08-01118153810.3390/antiox11081538Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass SpectrometrySiddabasave Gowda B. Gowda0Chen Yifan1Divyavani Gowda2Yui Tsuboi3Hitoshi Chiba4Shu-Ping Hui5Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, JapanFaculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, JapanFaculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, JapanGraduate School of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, JapanDepartment of Nutrition, Sapporo University of Health Sciences, Nakanuma, Nishi-4-3-1-15, Higashi-ku, Sapporo 0070894, JapanFaculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, JapanSeaweeds 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.https://www.mdpi.com/2076-3921/11/8/1538seaweedlipidomicsPUFAsantioxidantsnutritional indicesliquid chromatography |
| spellingShingle | Siddabasave Gowda B. Gowda Chen Yifan Divyavani Gowda Yui Tsuboi Hitoshi Chiba Shu-Ping Hui Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry Antioxidants seaweed lipidomics PUFAs antioxidants nutritional indices liquid chromatography |
| title | Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry |
| title_full | Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry |
| title_fullStr | Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry |
| title_full_unstemmed | Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry |
| title_short | Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry |
| title_sort | analysis of antioxidant lipids in five species of dietary seaweeds by liquid chromatography mass spectrometry |
| topic | seaweed lipidomics PUFAs antioxidants nutritional indices liquid chromatography |
| url | https://www.mdpi.com/2076-3921/11/8/1538 |
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