Las microalgas: una fuente renovable para la obtención de ácidos grasos omega-3 de cadena larga para la nutrición humana y animal

Abstract

Omega-3 long-chain polyunsaturated fatty acids (omega-3 LCPUFA) EPA and DHA, are currently considered of nutritional importance due the numerous positive health effects observed from its administration both in human and animal nutrition. However, sources to provide these fatty acids for supplementation are not abundant, being mainly fi sh oil in the case of humans and fi sh meal and fi sh oil in the case of animals, the main nutritional sources of omega-3 LCPUFA. However, fi sh meal and fi sh oil are products that have begun to diminish its availability primarily due to overexploitation of the fi sh resource, which currently produces a high cost of these products. Some vegetable oils contain alpha-linolenic acid, which is also an omega-3 fatty acid and the precursor of omega-3 LCPUFA, but that does not replace EPA and DHA in their nutritional effects. More recently microalgae have emerged as a renewable alternative for obtaining of omega-3 LCPUFA, mainly for its composition of EPA and/or DHA and good extractive yielding. These microorganisms can be artifi cially cultivated at industrial scale and properly processed as such (lyophilized, microencapsulated) or the oil and/or phospholipids extracted from these organisms (expended as such or microencapsulated), can be used for be added to a variety of foods for humans and animals feed (pets, animal feedlots, fi sh farming, among others). This paper analyzes the potential for the use of microalgae as source of omega-3 LCPUFA for human and animal nutrition.

Changes in Metabolic Regulation and the Microbiota Composition after Supplementation with Different Fatty Acids in db/db Mice

“…However, coconut oil did have a positive effect with a reduction in VLDL-c and TG (Table 4). While the EPA and DHA reports on its protective and reducing effects on plasma lipids [32,33] are consistent, our results do not show this. In our study, supplementation modified the composi-tion of total serum lipids and reflected the lipid profile of each diet.…”

“…They are mainly derived from marine animals and plants, and their most common source is oils from fish (25 to 30%) [27] or marine algae (8%) [29]. Microalgae are currently considered a rich and renewable source of EPA and DHA [30]; they are organoleptically more acceptable and a better alternative [31,32] than fish oil [33]. In general, n-3 PUFAs have shown positive effects on the resident microbiota [34] because they suppress the production of inflammatory cytokines, which in turn modify the intestinal microbiota to reduce metabolic endotoxemia [35].…”

Carbohidratos y proteínas en microalgas: potenciales alimentos funcionales

“…La mayor parte de ácidos grasos presentes en las microalgas son insaturados e incluyen a los PUFAs como el ácido araquidónico (AA), Eicosapentanoico (EPA) y Docosahexanoico (DHA). Los géneros como Chaetoceros, Nannochloropsis, Pinguiococcus, Pavlova, Isochrysis entre otras similares, típicamente almacenan lípidos en forma de gotas de aceite, especialmente cuando su reserva de carbohidratos está como crisolaminarina (Khozin-Goldberg et al, 2011;Valenzuela et al, 2015).…”

SOPA DESHIDRATADA A BASE DE ZAPALLO “LOCHE” (Cucurbita moschata Duch.), CAÑIHUA (Chenopodium pallidicaule) Y PESCADO “BONITO” (Sarda chilensis chilensis), FORTIFICADA CON DHA DE Schizochytrium sp.

“…Las fuentes más comunes de los AGPI omega 3 son los aceites de origen marino, con un porcentaje promedio que varía entre el 25 -35 %, provenientes de sardinas, anchoas, atún y otras especies que incluye son las que provienen de los sub productos de la acuicultura del salmón; Valenzuela et al (2015), realiza browning, with which six (6) dehydrated soups were formulated and evaluated sensorially (appearance, smell and taste) by a panel of 30 children, aged 3 to 6 years, using the five-point facial hedonic scale. The ANOVA and Tukey tests were applied with a level of statistical significance p<0.05.…”