Seasonal and culture period variations in the lipid and fatty acid content of Ulva lactuca cultivated in Mikhmoret onshore (Israel)
Author:
Gnayem Nabeel12, Unis Razan12, Gnaim Rima12, Chemodanov Alexander1, Israel Álvaro3, Gnaim Jallal2, Golberg Alexander1
Affiliation:
1. Porter School of Environment and Earth Sciences , Tel Aviv University , Tel Aviv , Israel 2. The Triangle Regional Research and Development Center , Kfar Qari 30075 , Israel 3. Israel Oceanographic and Limnological Research (IOLR) , Haifa , Israel
Abstract
Abstract
The use of high-value fatty acids (FA), omega-3 (n-3), and omega-6 (n-6) from seaweed could relieve the pressure from natural wild fish sources and reduce overfishing worldwide. This research is designed to explore how the harvest season (winter, spring, and summer) and culture period influence the biomass production yield, lipid content, and FA composition in the green seaweed Ulva sp. The studied seaweed was grown in plastic sleeves with flowthrough seawater in Mikhmoret (East Mediterranean, Israel) from July 2019 to December 2020. The Ulva species was identified as Ulva lactuca Linnaeus by DNA barcoding using rbcL, ITS, and tufA markers. No detectable genetic variability in U. lactuca samples was found throughout the research period. A quantitative examination of the lipid and FA content in U. lactuca in different harvest seasons revealed that the maximum content of lipids was in the summer, and that of polyunsaturated fatty acids (PUFAs) was in the winter. The PUFA profile included eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, n-3, and n-6, where the n-6/n-3 ratio was comparable with the desired range for a balanced nutritional diet.
Publisher
Walter de Gruyter GmbH
Subject
Plant Science,Aquatic Science,Ecology, Evolution, Behavior and Systematics
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