KU Leuven Kulak, Research Unit Food & Lipids, Department of Molecular and Microbial Systems Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology (CBeT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium.
Food Chem. 2014 Oct 1;160:393-400. doi: 10.1016/j.foodchem.2014.03.087. Epub 2014 Mar 24.
The purpose of this work was to evaluate the nutritional value of the total lipid extract of different omega-3 long chain polyunsaturated fatty acids producing photoautotrophic microalgae in one study. It was shown that microalgae oils from Isochrysis, Nannochloropsis, Phaeodactylum, Pavlova and Thalassiosira contain sufficient omega-3 LC-PUFA to serve as an alternative for fish oil, which was used as the 'golden standard'. In the microalgae oils an important part of the omega-3 long chain polyunsaturated fatty acids are present in the polar lipid fraction, which may be favourable from a bioavailability and stability viewpoint. Consumption of microalgae oil ensures intake of sterols and carotenoids. The intake of sterols, including cholesterol and phytosterols, is probably not relevant. The intake of carotenoids is however definitely significant and could give the microalgae oils a nutritional added value compared to fish oil.
本研究旨在评估不同生产 ω-3 长链多不饱和脂肪酸的光自养微藻的总脂提取物的营养价值。结果表明，来自等鞭金藻、微拟球藻、三角褐指藻、球等鞭金藻和海链藻的微藻油含有足够的 ω-3 LC-PUFA，可以替代鱼油作为“金标准”。在微藻油中，一部分 ω-3 长链多不饱和脂肪酸存在于极性脂质部分，从生物利用度和稳定性的角度来看，这可能是有利的。食用微藻油可确保摄入固醇和类胡萝卜素。固醇的摄入，包括胆固醇和植物固醇，可能并不相关。然而，类胡萝卜素的摄入肯定是有意义的，与鱼油相比，微藻油可能具有营养价值。
