β-glucanos, su producción y propiedades en microalgas con énfasis en el género Nannochloropsis (Ochrophyta, Eustigmatales)

Diego Espinoza-Gallardo, Loretto Contreras-Porcia, Nicole Ehrenfeld

Resultado de la investigación: Review article

1 Cita (Scopus)

Resumen

Microalgae are photosynthetic eukariotic microorganisms capable of producing a wide range of compounds of commercial interest, such as vitamins, antioxidants, omega-3 fatty acids, and immunostimulants like β-glucanos. β-glucanos are Dglucose polymers linked by β-1,3 and/or β-1,4 bonds, which can present branches of β-1,6 bonds. The most well known in microalgae are the paramylon (in euglenoids) and the chrysolaminarin (in diatoms). In the genus Nannochloropsis, (Ochrophyta), the genome and transcriptome sequencing of species has shown that they are also likely to be able to synthesize β-glucanos with β-1,3 bonds with β-1,6 side branches. There are few studies about these β-glucanos in those species but it is suggested that they are carbon/energy-storage molecules that replace starch and perform similarly to storage lipids such as triacylglycerol (TAG), competing for the same precursor molecules produced by the carbon fixation. The presence of β-glucanos, along with characterizing them and confirming their beneficial properties for human health, could grant a high potential to the culture of Nannochloropsis with commercial purposes. These cultures have already gained great interest because of their high contents of TAG used to produce biodiesel or eicosapentanoic acid (EPA) to feed rotifers, fish or for nutraceutical purposes in humans. The objective of this review is to describe the properties of β-glucanos in microalgae and the potential use of Nannochloropsis in the production of these molecules.

Idioma originalSpanish
Páginas (desde-hasta)33-49
Número de páginas17
PublicaciónRevista de Biologia Marina y Oceanografia
Volumen52
N.º1
DOI
EstadoPublished - 1 ene 2017

Huella dactilar

Nannochloropsis
microalgae
carbon fixation
vitamin
triacylglycerols
starch
antioxidant
immunostimulants
diatom
fatty acid
genome
polymer
Bacillariophyceae
microorganism
lipid
biodiesel
transcriptomics
Rotifera
omega-3 fatty acids
functional foods

ASJC Scopus subject areas

  • Oceanography
  • Aquatic Science

Citar esto

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abstract = "Microalgae are photosynthetic eukariotic microorganisms capable of producing a wide range of compounds of commercial interest, such as vitamins, antioxidants, omega-3 fatty acids, and immunostimulants like β-glucanos. β-glucanos are Dglucose polymers linked by β-1,3 and/or β-1,4 bonds, which can present branches of β-1,6 bonds. The most well known in microalgae are the paramylon (in euglenoids) and the chrysolaminarin (in diatoms). In the genus Nannochloropsis, (Ochrophyta), the genome and transcriptome sequencing of species has shown that they are also likely to be able to synthesize β-glucanos with β-1,3 bonds with β-1,6 side branches. There are few studies about these β-glucanos in those species but it is suggested that they are carbon/energy-storage molecules that replace starch and perform similarly to storage lipids such as triacylglycerol (TAG), competing for the same precursor molecules produced by the carbon fixation. The presence of β-glucanos, along with characterizing them and confirming their beneficial properties for human health, could grant a high potential to the culture of Nannochloropsis with commercial purposes. These cultures have already gained great interest because of their high contents of TAG used to produce biodiesel or eicosapentanoic acid (EPA) to feed rotifers, fish or for nutraceutical purposes in humans. The objective of this review is to describe the properties of β-glucanos in microalgae and the potential use of Nannochloropsis in the production of these molecules.",
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β-glucanos, su producción y propiedades en microalgas con énfasis en el género Nannochloropsis (Ochrophyta, Eustigmatales). / Espinoza-Gallardo, Diego; Contreras-Porcia, Loretto; Ehrenfeld, Nicole.

En: Revista de Biologia Marina y Oceanografia, Vol. 52, N.º 1, 01.01.2017, p. 33-49.

Resultado de la investigación: Review article

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