Effect of sulphur on selenium accumulation and speciation in Nannochloropsis oceanica

Barbara O. Guimaraes; Belen Villarreal-Toribio; Tamara Garcia-Barrera; Ana Arias-Borrego; Pieter Gremmen; Rene H. Wijffels; Maria J. Barbosa; Sarah D'Adamo

doi:10.1016/j.jff.2022.105215

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Effect of sulphur on selenium accumulation and speciation in Nannochloropsis oceanica

Journal article

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Peer reviewed

Effect of sulphur on selenium accumulation and speciation in Nannochloropsis oceanica

Barbara O. Guimaraes, Belen Villarreal-Toribio, Tamara Garcia-Barrera, Ana Arias-Borrego, Pieter Gremmen, Rene H. Wijffels, Maria J. Barbosa and Sarah D'Adamo

Journal of functional foods, Vol.96, p.105215

09/01/2022

DOI: 10.1016/j.jff.2022.105215

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Abstract

Sulphur (S) and selenium (Se) are chemically similar. Once Se is taken up, it substitutes S in S-containing amino acids. This study investigated the effect of S on selenite accumulation in the microalga Nannochloropsis oceanica. [0-28 mM] S concentrations and selenite concentrations of 0 and 30 mu M were tested. S concentrations of <= 3 mM led to decreased cell growth whereas cultures with >= 4 mM were not growth limited. Se accumulation increased up to 8-fold when using S <= 2 mM and decreased with S 28 mM. The average relative abundance of organic Se species was selenomethionine (SeMet) 98.2 %, selenocystine (SeCys(2)) 1.4 % and selenomethyl selenocysteine (SeMeSeCys) 0.4 %. Total fatty acids were not affected by S limitation or Se presence. This is the first study on the effect of S on selenite accumulation, organic Se speciation of N. oceanica and its potential as an organic Se-enriched food/feed ingredient.

Food Science & Technology

Life Sciences & Biomedicine

Nutrition & Dietetics

Science & Technology

Details

Title: Subtitle: Effect of sulphur on selenium accumulation and speciation in Nannochloropsis oceanica
Creators: Barbara O. Guimaraes - Wageningen University & Research
Belen Villarreal-Toribio - Wageningen University & Research
Tamara Garcia-Barrera - Universidad de Huelva
Ana Arias-Borrego - Universidad de Huelva
Pieter Gremmen - Wageningen University & Research
Rene H. Wijffels - Wageningen University & Research
Maria J. Barbosa - Wageningen University & Research
Sarah D'Adamo - Wageningen University & Research
Resource Type: Journal article
Publication Details: Journal of functional foods, Vol.96, p.105215
DOI: 10.1016/j.jff.2022.105215
ISSN: 1756-4646
eISSN: 2214-9414
Publisher: Elsevier
Number of pages: 11
Grant note: PG2018-096608-B-C21 / Spanish Ministry of Science and innovation (MCIN); Ministry of Science and Innovation, Spain (MICINN); Spanish Government Generacion del Conocimiento. MCIN/AEI 773330 / Green Aquaculture Intensification in Europe (GAIN) from the European Union's Horizon
Language: English
Date published: 09/01/2022
Academic Unit: International Programs; Spanish and Portuguese
Record Identifier: 9984397914902771

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