{"id":2343,"date":"2024-11-30T14:03:42","date_gmt":"2024-11-30T14:03:42","guid":{"rendered":"https:\/\/raymondthomaslipidlab.com\/?p=2343"},"modified":"2025-06-04T11:18:09","modified_gmt":"2025-06-04T11:18:09","slug":"unraveling-the-neutral-and-polar-lipidome-of-nordic-brown-macroalgae-a-sustainable-source-of-functional-lipids","status":"publish","type":"post","link":"https:\/\/raymondthomaslipidlab.com\/?p=2343","title":{"rendered":"Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S030881462402065X\" data-type=\"link\" data-id=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S030881462402065X\" target=\"_blank\" rel=\"noreferrer noopener\">Pham TH, Thomas R, Schwab C, Martinez MM, Vidal NP. Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids. Food Chemistry. 2024 Jul 14:140415.<\/a><\/p>\n\n\n\n<p>Brown macroalgae represent a sustainable and abundant source of lipids with acknowledged functional and health benefits. Nonetheless, macroalgae lipidome has been poorly unraveled due to lipids complex structural and chemical diversity. In this study, a comprehensive lipidomic analysis was performed in four macroalgae:\u00a0<em>Saccharina latissima<\/em>,\u00a0<em>Fucus vesiculosus<\/em>,\u00a0<em>Fucus serratus<\/em>\u00a0and the invasive\u00a0<em>Sargassum muticum<\/em>, using HILIC-C30RP-HRMS. Neutral lipids (tri-, di-glycerides) comprised 72\u201382% of total lipids (TL) with a highly unsaturation profile (27\u201349% depending on species). The polar lipidome comprised glycolipids, phospholipids, betaine lipids and sphingolipids with varied content among macroalgae.\u00a0<em>S. latissima<\/em>\u00a0displayed the greatest level of glycolipids (23% of TL), by contrast with the dominance of long-chain polyunsaturated betaine lipids (10\u201318% of TL) in the other species, particularly in\u00a0<em>S. muticum<\/em>. Phospholipids and sphingolipids were detected in low abundance (&lt;1.7% of TL). This study elevated the potential of brown macroalgae as an emerging reservoir of bioactive lipids with nutritional relevance.<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-stackable-image stk-block-image stk-block stk-d0cf05a\" data-block-id=\"d0cf05a\"><figure><span class=\"stk-img-wrapper stk-image--shape-stretch\"><img fetchpriority=\"high\" decoding=\"async\" class=\"stk-img wp-image-2345\" src=\"https:\/\/raymondthomaslipidlab.com\/wp-content\/uploads\/2024\/05\/1-s2.0-S030881462402065X-ga1_lrg.jpg\" width=\"1333\" height=\"917\" srcset=\"https:\/\/raymondthomaslipidlab.com\/wp-content\/uploads\/2024\/05\/1-s2.0-S030881462402065X-ga1_lrg.jpg 1333w, https:\/\/raymondthomaslipidlab.com\/wp-content\/uploads\/2024\/05\/1-s2.0-S030881462402065X-ga1_lrg-300x206.jpg 300w, https:\/\/raymondthomaslipidlab.com\/wp-content\/uploads\/2024\/05\/1-s2.0-S030881462402065X-ga1_lrg-1024x704.jpg 1024w, https:\/\/raymondthomaslipidlab.com\/wp-content\/uploads\/2024\/05\/1-s2.0-S030881462402065X-ga1_lrg-768x528.jpg 768w\" sizes=\"(max-width: 1333px) 100vw, 1333px\" \/><\/span><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pham TH, Thomas R, Schwab C, Martinez MM, Vidal NP. Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids. Food Chemistry. 2024 Jul 14:140415.<\/p>\n","protected":false},"author":2,"featured_media":1673,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[77],"tags":[84,105,86,108,107,74],"class_list":["post-2343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publication","tag-functional-foods","tag-lc-ms","tag-lipidomics","tag-lipids","tag-liquid-chromatography","tag-mass-spectrometry"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/posts\/2343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2343"}],"version-history":[{"count":2,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/posts\/2343\/revisions"}],"predecessor-version":[{"id":2350,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/posts\/2343\/revisions\/2350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=\/wp\/v2\/media\/1673"}],"wp:attachment":[{"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/raymondthomaslipidlab.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}