Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga Sargassum pallidum: The Potential for Health - Open Journal of Marine Science

OJMS > Vol.6 No.4, October 2016

Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga Sargassum pallidum: The Potential for Health ()

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DOI: 10.4236/ojms.2016.64041 4,843 Downloads 6,379 Views Citations

Author(s)

Natalia Gerasimenko, Stepan Logvinov

Affiliation(s)

G.B. Elakov Pacific Institute of Bioorganic Chemistry, Far Eastern Branch, Russian Academy of Sciences, Vladivostok, Russia.

ABSTRACT

The present study describes the content of total lipids (TL), the main components of polar and neutral lipids (NL) and photosynthetic pigments (PSP) in edible seaweed Sargassum pallidum (Ochrophyta) from the Sea of Japan, Russia, in different months of the year, taking into account life cycle. Special attention was paid to the fatty acids (FAs) of total lipids as well as the accumulation of important polyunsaturated fatty acids (PUFAs) in glyceroglycolipids (GL) and reserve lipids in the seasonal cycles of growth. The content of TL strongly varied in the course of a year. The major lipid components were GL (20.3% - 36.4%) and NL (19.8% - 30.6%), while phospholipids (PL) were present in negligible amounts (3.2% - 6.9%). Significant seasonal variations were observed in content all classes of lipids. The PUFAs prevailed in total lipids and the content of n-6 PUFAs was higher than n-3 PUFAs on all stages of life with the exception of vegetation period. Monogalactosyldiacylglycerols (MGDG) and digalactosyldiacylglecerols (DGDG) were rich in PUFAs and n-3 PUFAs were dominated among them independently of stages of growth. Saturated fatty acids (SFA) were dominated in sulfoquinovosyldiacylglycerols (SQDG). Triacylglycerols (TAG) and diacylglycerols (DAG) contained many PUFAs, especially n-6 PUFAs. Significant concentration 20:3 n-6 was in the triacylglycerols. The concentration of chlorophylls and carotenoids was increased with the growth and maturation of S. pallidum and reached maximum in period of highest day length and water temperature. The content of pigments decreased with the onset of short days and decreasing water temperatures. Nutritional value and benefit for health of human this alga were evaluated. The n-6/n-3 PUFAs ratio, nutritional quality index (atherogenic and thrombogenic indices, and ratio between hypocholesterolemic and hypercholesterolemic fatty acids) were low, suggesting a high nutritional value of S. pallidum throughout the year.

KEYWORDS

Alga, Lipids, Fatty Acids, Pigments, Nutritional Quality Index

Share and Cite:

Gerasimenko, N. and Logvinov, S. (2016) Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga Sargassum pallidum: The Potential for Health. Open Journal of Marine Science, 6, 498-523. doi: 10.4236/ojms.2016.64041.

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