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Osamu Sueno - One of the best experts on this subject based on the ideXlab platform.

Freddy Guihéneuf - One of the best experts on this subject based on the ideXlab platform.

  • an assessment of the techno functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
    Innovative Food Science and Emerging Technologies, 2016
    Co-Authors: Ruairi C. Robertson, Maria Rosa Gracia Mateo, Freddy Guihéneuf, Dagmar B. Stengel, Gerald F. Fitzgerald, Joseph P. Kerry, M N Ogrady, Paul R Ross, Catherine Stanton
    Abstract:

    Marine microalgae are potential sources of functional bioactive compounds such as omega-3 polyunsaturated fatty acids (n − 3 PUFA), pigments and minerals. In this study, plain yoghurt was manufactured with or without a food grade lipid extract of the microalgae species Pavlova lutheri (0.25% and 0.5% w/v). Techno-functional properties, fatty acid analysis and sensory characteristics were evaluated over 28 days storage to assess the suitability of yoghurt as a vehicle for the microalgal extract. Inclusion of the extract at 0.25% and 0.5% w/v had no significant impact on yoghurt composition, viscosity, pH, starter culture viability (for 21 days) or whey separation. Addition of the extract dose-dependently increased concentrations of total n − 3 PUFA (p < 0.0001) in the yoghurt. Sensory analysis revealed that supplemented yoghurts were not well accepted by the panellists compared with the control yoghurt. These results suggest that techno-functional properties of yoghurt are unaffected following manufacture with a lipid extract of P. lutheri. In addition, incorporation of this extract into yoghurt is a suitable method to increase n − 3 PUFA concentration, however further research is warranted to improve the perceived negative sensory attributes associated with the presence of the extract in yoghurt. Industrial relevance This study is of particular relevance to the food industry because it examines the use of yoghurt as an effective method for the delivery of an omega-3-rich microalgae lipid extract. Omega-3 PUFA consumption has declined rapidly in place of other fats, particularly omega-6 PUFA, in the Western diet, which has likely contributed to the drastic increase in rates of chronic disease. Hence increasing omega-3 PUFA intake may help ameliorate and prevent certain chronic disease processes. The most potent sources of omega-3 PUFA are oily fish, however rapidly declining global fish stocks and increasing rates of marine pollution pose serious challenges to dietary intake of omega-3 PUFA from fish. Marine microalgae are potent producers of omega-3 PUFA and other bioactive compounds. Industrial production of omega-3 microalgal oils has expanded greatly in recent times for use as nutritional supplements and for the fortification of infant formula. Fortification of staple foods has been proven as a successful technique for the incorporation of functional ingredients into habitual diets, and previous studies have examined supplementation of dairy products, such as milk and yoghurt, with fish oil. The microalgal species P. lutheri has previously been demonstrated as a potent producer of omega-3 PUFA and in addition has previously demonstrated potent anti-inflammatory activity in vitro. However, there is currently no published information on the incorporation of P. lutheri into a carrier food. The incorporation of an omega-3 PUFA-rich lipid extract of P. lutheri into yoghurt is a novel and innovative idea. These data reveal that fortification of yoghurt with a P. lutheri lipid extract has no negative effects on the technofunctional properties of yoghurt.

  • An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
    Innovative Food Science & Emerging Technologies, 2016
    Co-Authors: Ruairi C. Robertson, Maria Rosa Gracia Mateo, Michael N. O'grady, Freddy Guihéneuf, Dagmar B. Stengel, R. Paul Ross, Gerald F. Fitzgerald, Joseph P. Kerry, Catherine Stanton
    Abstract:

    Marine microalgae are potential sources of functional bioactive compounds such as omega-3 polyunsaturated fatty acids (n − 3 PUFA), pigments and minerals. In this study, plain yoghurt was manufactured with or without a food grade lipid extract of the microalgae species Pavlova lutheri (0.25% and 0.5% w/v). Techno-functional properties, fatty acid analysis and sensory characteristics were evaluated over 28 days storage to assess the suitability of yoghurt as a vehicle for the microalgal extract. Inclusion of the extract at 0.25% and 0.5% w/v had no significant impact on yoghurt composition, viscosity, pH, starter culture viability (for 21 days) or whey separation. Addition of the extract dose-dependently increased concentrations of total n − 3 PUFA (p 

  • Light Intensity Regulates LC-PUFA Incorporation into Lipids of Pavlova lutheri and the Final Desaturase and Elongase Activities Involved in Their Biosynthesis.
    Journal of agricultural and food chemistry, 2015
    Co-Authors: Freddy Guihéneuf, Virginie Mimouni, Gérard Tremblin, Lionel Ulmann
    Abstract:

    The microalga Pavlova lutheri is a candidate for the production of omega-3 long-chain polyunsaturated fatty acid (LC-PUFA), due to its ability to accumulate both eicosapentaenoic (EPA) and docosahexaenoic acids. Outstanding questions need to be solved to understand the complexity of n-3 LC-PUFA synthesis and partitioning into lipids, especially its metabolic regulation, and which enzymes and/or abiotic factors control their biosynthesis. In this study, the radioactivity of 14C-labeled arachidonic acid incorporated into the total lipids of P. lutheri grown under different light intensities and its conversion into labeled LC-PUFA were monitored. The results highlighted for the first time the light-dependent incorporation of LC-PUFA into lipids and the light-dependent activity of the final desaturation and elongation steps required to synthesize and accumulate n-3 C20/C22 LC-PUFA. The incorporation of arachidonic acid into lipids under low light and the related Δ17-desaturation activity measured explain the ...

  • LC-PUFA-Enriched Oil Production by Microalgae: Accumulation of Lipid and Triacylglycerols Containing n-3 LC-PUFA Is Triggered by Nitrogen Limitation and Inorganic Carbon Availability in the Marine Haptophyte Pavlova lutheri
    Marine drugs, 2013
    Co-Authors: Freddy Guihéneuf, Dagmar B. Stengel
    Abstract:

    In most microalgal species, triacyglycerols (TAG) contain mostly saturated and monounsaturated fatty acids, rather than PUFA, while PUFA-enriched oil is the form most desirable for dietary intake. The ability of some species to produce LC-PUFA-enriched oil is currently of specific interest. In this work, we investigated the role of sodium bicarbonate availability on lipid accumulation and n-3 LC-PUFA partitioning into TAG during batch cultivation of Pavlova lutheri. Maximum growth and nitrate uptake exhibit an optimum concentration and threshold tolerance to bicarbonate addition (~9 mM) above which both parameters decreased. Nonetheless, the transient highest cellular lipid and TAG contents were obtained at 18 mM bicarbonate, immediately after combined alkaline pH stress and nitrate depletion (day nine), while oil body and TAG accumulation were highly repressed with low carbon supply (2 mM). Despite decreases in the proportions of EPA and DHA, maximum volumetric and cellular EPA and DHA contents were obtained at this stage due to accumulation of TAG containing EPA/DHA. TAG accounted for 74% of the total fatty acid per cell, containing 55% and 67% of the overall cellular EPA and DHA contents, respectively. These results clearly demonstrate that inorganic carbon availability and elevated pH represent two limiting factors for lipid and TAG accumulation, as well as n-3 LC-PUFA partitioning into TAG, under nutrient-depleted P. lutheri cultures.

  • Use of radiolabeled substrates to determine the desaturase and elongase activities involved in eicosapentaenoic acid and docosahexaenoic acid biosynthesis in the marine microalga Pavlova lutheri
    Phytochemistry, 2013
    Co-Authors: Freddy Guihéneuf, Virginie Mimouni, Lionel Ulmann, Gérard Tremblin
    Abstract:

    Abstract The marine flagellate Pavlova lutheri is a microalga known to be rich in long-chain polyunsaturated fatty acids (LC-PUFAs) and able to produce large amounts of n-3 fatty acids, such as eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3). As no previous study had attempted to measure the metabolic step of fatty acid synthesis in this alga, we used radiolabeled precursors to explore the various desaturation and elongation steps involved in LC-PUFA biosynthesis pathways. The incorporation of 14 C-labeled palmitic ([1- 14 C] 16:0) and dihomo-γ-linolenic ([1- 14 C] 20:3n-6) acids as ammonium salts within the cells was monitored during incubation periods lasting 3, 10 or 24 h. Total lipids and each of the fatty acids were also monitored during these incubation periods. A decrease in the availability and/or accessibility of the radiolabeled substrates was observed over the incubation time. This decrease with incubation time observed using [1- 14 C] 16:0 and [1- 14 C] 20:3n-6 as substrates was used to monitor the conversion of 14 C-labeled arachidonic acid ([1- 14 C] 20:4n-6) into longer and more unsaturated fatty acids, such as 20:5n-3 and 22:6n-3, over shorter incubation times (1 and 3 h). A metabolic relationship between the n-6 and n-3 fatty acid series was demonstrated in P. lutheri by measuring the Δ17-desaturation activity involved in the conversion of eicosatetraenoic acid to 20:5n-3. Our findings suggest that the biosynthesis pathway leading to n-3 LC-PUFA involves fatty acids of the n-6 family, which act as precursors in the biosynthesis of 20:5n-3 and 22:6n-3. This preliminary work provides a method for studying microalgal LC-PUFA biosynthesis pathways and desaturase and elongase activities in vivo using externally-radiolabeled fatty acid precursors as substrates. The use of the [1- 14 C] 20:4n-6 substrate also highlighted the relationships between the n-6 and the n-3 fatty acid series (e.g. Δ17-desaturation), and the final elongation and desaturation steps required for n-3 LC-PUFA formation in P. lutheri .

Jeannie-marie Leroi - One of the best experts on this subject based on the ideXlab platform.

  • The gross and amino acid compositions of batch and semi-continuous cultures ofIsochrysis sp. (clone T.ISO),Pavlova lutheri andNannochloropsis oculata
    Journal of Applied Phycology, 1993
    Co-Authors: M. R. Brown, C. D. Garland, S.w. Jeffrey, I. D. Jameson, Jeannie-marie Leroi
    Abstract:

    Three species of microalgae commonly used in mariculture — Isochrysis sp. (clone T.ISO) Parke, Pavlova lutheri (Droop) Green and Nannochloropsis oculata (Droop) Green — were grown in batch and semicontinuous modes to compare their biochemical composition and production rates. In batch mode, logarithmic-phase cultures of all species had high levels of protein (25.2 to 41.1‰) and low levels of carbohydrate (7.1 to 10.3‰) and lipid (8.8 to 14.9‰). At stationary phase, cultures of Isochrysis sp. (clone T.ISO) and N. oculata contained significantly less protein (21.8‰ and 20.3‰, respectively), all species contained more carbohydrate (14.8 to 30.6‰), and P. lutheri contained more lipid (16.6‰). In semi-continuous mode, cultures maintained at late logarithmic-phase contained more carbohydrate, Isochrysis sp. (clone T.ISO) contained less protein, and P. lutheri more lipid than logarithmic-phase batch cultures of the same species. Neither growth phase nor harvest regime affected the amino acid composition of the microalgae significantly. However, the concentration of proline in N. oculata was higher in batch cultures in logarithmic phase (9.4‰), than in either semi-continuous cultures in logarithmic phase (5.8 to 7.9‰) or batch cultures in stationary phase (5.6 to 5.9‰). The production rates from batch and semi-continuous logarithmic-phase cultures were not significantly different for any of the species, and there were only minor differences in the production rates of the species (range 12.4 to 17.1 mg algae dry weight 1^−1 d^−1). The different culture and harvest regimes produced significant differences in the proportions of protein and carbohydrate in the microalgae. Which regime is chosen for culturing these microalgae as food will depend on the nutritional requirements of the animal species being fed.

  • The gross and amino acid compositions of batch and semi-continuous cultures of Isochrysis sp. (clone T.ISO), Pavlova lutheri and Nannochloropsis oculata
    Journal of Applied Phycology, 1993
    Co-Authors: Malcolm R Brown, C. D. Garland, S.w. Jeffrey, I. D. Jameson, Jeannie-marie Leroi
    Abstract:

    Three species of microalgae commonly used in mariculture —Isochrysis sp. (clone T.ISO) Parke,Pavlova lutheri (Droop) Green andNannochloropsis oculata (Droop) Green — were grown in batch and semicontinuous modes to compare their biochemical composition and production rates.

Malcolm R Brown - One of the best experts on this subject based on the ideXlab platform.

Catherine Stanton - One of the best experts on this subject based on the ideXlab platform.

  • an assessment of the techno functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
    Innovative Food Science and Emerging Technologies, 2016
    Co-Authors: Ruairi C. Robertson, Maria Rosa Gracia Mateo, Freddy Guihéneuf, Dagmar B. Stengel, Gerald F. Fitzgerald, Joseph P. Kerry, M N Ogrady, Paul R Ross, Catherine Stanton
    Abstract:

    Marine microalgae are potential sources of functional bioactive compounds such as omega-3 polyunsaturated fatty acids (n − 3 PUFA), pigments and minerals. In this study, plain yoghurt was manufactured with or without a food grade lipid extract of the microalgae species Pavlova lutheri (0.25% and 0.5% w/v). Techno-functional properties, fatty acid analysis and sensory characteristics were evaluated over 28 days storage to assess the suitability of yoghurt as a vehicle for the microalgal extract. Inclusion of the extract at 0.25% and 0.5% w/v had no significant impact on yoghurt composition, viscosity, pH, starter culture viability (for 21 days) or whey separation. Addition of the extract dose-dependently increased concentrations of total n − 3 PUFA (p < 0.0001) in the yoghurt. Sensory analysis revealed that supplemented yoghurts were not well accepted by the panellists compared with the control yoghurt. These results suggest that techno-functional properties of yoghurt are unaffected following manufacture with a lipid extract of P. lutheri. In addition, incorporation of this extract into yoghurt is a suitable method to increase n − 3 PUFA concentration, however further research is warranted to improve the perceived negative sensory attributes associated with the presence of the extract in yoghurt. Industrial relevance This study is of particular relevance to the food industry because it examines the use of yoghurt as an effective method for the delivery of an omega-3-rich microalgae lipid extract. Omega-3 PUFA consumption has declined rapidly in place of other fats, particularly omega-6 PUFA, in the Western diet, which has likely contributed to the drastic increase in rates of chronic disease. Hence increasing omega-3 PUFA intake may help ameliorate and prevent certain chronic disease processes. The most potent sources of omega-3 PUFA are oily fish, however rapidly declining global fish stocks and increasing rates of marine pollution pose serious challenges to dietary intake of omega-3 PUFA from fish. Marine microalgae are potent producers of omega-3 PUFA and other bioactive compounds. Industrial production of omega-3 microalgal oils has expanded greatly in recent times for use as nutritional supplements and for the fortification of infant formula. Fortification of staple foods has been proven as a successful technique for the incorporation of functional ingredients into habitual diets, and previous studies have examined supplementation of dairy products, such as milk and yoghurt, with fish oil. The microalgal species P. lutheri has previously been demonstrated as a potent producer of omega-3 PUFA and in addition has previously demonstrated potent anti-inflammatory activity in vitro. However, there is currently no published information on the incorporation of P. lutheri into a carrier food. The incorporation of an omega-3 PUFA-rich lipid extract of P. lutheri into yoghurt is a novel and innovative idea. These data reveal that fortification of yoghurt with a P. lutheri lipid extract has no negative effects on the technofunctional properties of yoghurt.

  • An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
    Innovative Food Science & Emerging Technologies, 2016
    Co-Authors: Ruairi C. Robertson, Maria Rosa Gracia Mateo, Michael N. O'grady, Freddy Guihéneuf, Dagmar B. Stengel, R. Paul Ross, Gerald F. Fitzgerald, Joseph P. Kerry, Catherine Stanton
    Abstract:

    Marine microalgae are potential sources of functional bioactive compounds such as omega-3 polyunsaturated fatty acids (n − 3 PUFA), pigments and minerals. In this study, plain yoghurt was manufactured with or without a food grade lipid extract of the microalgae species Pavlova lutheri (0.25% and 0.5% w/v). Techno-functional properties, fatty acid analysis and sensory characteristics were evaluated over 28 days storage to assess the suitability of yoghurt as a vehicle for the microalgal extract. Inclusion of the extract at 0.25% and 0.5% w/v had no significant impact on yoghurt composition, viscosity, pH, starter culture viability (for 21 days) or whey separation. Addition of the extract dose-dependently increased concentrations of total n − 3 PUFA (p