RT Journal Article
T1 Effect of sulphur on selenium accumulation and speciation in Nannochloropsis oceanica
A1 Guimarães, Bárbara O.
A1 Villarreal Toribio, Belén
A1 García Barrera, Tamara
A1 Arias Borrego, Ana
A1 Gremmen, Pieter
A1 Wijffels, René H.
A1 Barbosa, Maria J.
A1 D'Adamo, Sarah
AB 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 µM 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 (SeCys2) 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.
PB Elsevier
SN 1756-4646
YR 2022
FD 2022
LK https://hdl.handle.net/10272/21706
UL https://hdl.handle.net/10272/21706
LA eng
NO Guimarães, B. O., Villarreal-Toribio, B., García-Barrera, T., Arias-Borrego, A., Gremmen, P., Wijffels, R. H., Barbosa, M. J., & D’Adamo, S. (2022). Effect of sulphur on selenium accumulation and speciation in Nannochloropsis oceanica. In Journal of Functional Foods (Vol. 96, p. 105215). Elsevier BV. https://doi.org/10.1016/j.jff.2022.105215
NO This manuscript is part of a PhD programme funded by the GreenAquaculture Intensification in Europe (GAIN) project that receivedfunding from the European Union’s Horizon 2020 research and innovationprogramme under grant agreement No 773330. We are gratefulfor the preliminary literature review conducted by Judith Ham whounfortunately could not perform any laboratory work due to Covid-19restrictions. We would like to thank Wendy Evers for her help in measuring the fatty acids. Ana Arias-Borrego and Tamara García-Barrerawere supported by the project PG2018-096608-B-C21 from the SpanishMinistry of Science and innovation (MCIN). Generaci´on del Conocimiento.MCIN/ AEI /10.13039/501100011033/ FEDER “Una manerade hacer Europa”.
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026