Three species of Ulva (Ulvophyceae) from the Persian Gulf as potential sources of protein, essential amino acids and fatty acids

Abstract

SUMMARYThree species of the cosmopolitan genus Ulva (U. paschima, U. chaugulii and U. ohnoi) from the Persian Gulf were identified using morphological and molecular markers, and were analyzed for total lipids, fatty acids, proteins and amino acid profiles. Our results show that the studied Ulva species have high protein content (9−25% dry weight), contain essential fatty acids and nearly all essential amino acids. This suggests Ulva could have potential as a form of human nutrition and animal feed with a low carbon footprint.