Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC-Q-TOF.

Abstract

Red seaweeds (Rhodophyta) are becoming increasingly important as a food and medicine source in blue biotechnology applications such as functional foods, feeds, and pharmaceuticals. Compared to fatty acid composition and sterols, the lipidome in red seaweeds is still in an early disclosure stage. In this study, the lipidomes of four red seaweeds (Gracilaria sjoestedtii, Gracilaria verrucosa, Gelidium amansii, and Chondrus ocellatus) collected from the coastal area in north China were characterized using reversed-phase liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (RPLC-Q-TOF). Hundreds of lipid molecular species including glycolipids, phospholipids, sphingolipids, glycerolipids, and betaine lipids were identified and quantified. Novel lipids with unique molecular structures such as glucuronosyldiacylglycerols (GlcADG), head-group acylated GlcADG (acGlcADG), and hexose-inositol-phosphoceramides (Hex-IPC) were discovered in red seaweeds for the first time, greatly expanding our knowledge on glycolipids and sphingolipids in seaweeds. Glycolipids were the dominant components (45.6-67.7% of total lipids) with a high proportion of polyunsaturated fatty acids (PUFA) including arachidonic acid (AA) and eicosapentaenoic acid (EPA), indicating the potential nutritional value of the four red seaweeds. The investigated red seaweeds showed a distinctive sphingolipid profile with the t18:1 being the predominant LCB in Cer (41.1-71.5%) and HexCer (91.3-97.9%) except for Gelidium amansii, which had the highest proportion of t18:0. Comparison of lipid profiles among the four red seaweeds revealed that AA- and EPA-glycolipids are good lipid markers for the differentiation of red seaweed samples. The AA proportion in glycolipids of Gracilaria genus was much higher than Gelidium genus and Chondrus genus. This study acquired comprehensive lipid profiles from four red seaweeds, revealing the uniqueness of natural biochemical fingerprints of red seaweeds and further promoting their utilization.