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Journals / Journal of FisheriesSciences.com / 2010 / Cilt: 4 - Sayı: 3

Farklı tuzluluk oranlarının spirulina platensis'in yağ ve yağ asitleri kompoziyonuna etkileri

The effects of different salinity rates on fat and fatty acid composition of Spirulina platensis

Deniz AYAS
Hilal Kargın YILMAZ
Harun YILMAZ
Yeşim ÖZOĞUL
Pages
282–286
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Stearic, oleic, linoleic and gamma-linolenic ac-id values increased; decanoic and palmitoleic acid levels decreased in parallel with the increase in medium salinity.

📌 3 Key Takeaways

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Objective & Hypothesis:The present study investigated the effects of different salinity ratios on the fat and fatty acid composition of Spirulina platensis.
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Key Findings & Data:Cultivation continued in medium of different sa-linity (10‰, 20‰, 30‰) for 10 days.
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Conclusion & Impact:Stearic, oleic, linoleic and gamma-linolenic ac-id values increased; decanoic and palmitoleic acid levels decreased in parallel with the increase in medium salinity.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The present study investigated the effects of different salinity ratios on the fat and fatty acid composition of Spirulina platensis. Spirulina platensis cyanobacteria was cultivated in a helical photobioreactor and in a continuous system. Cultivation continued in medium of different sa-linity (10‰, 20‰, 30‰) for 10 days. Results of this study showed that lipid values increased in parallel with the increase in salinity. The lowest lipid content was obtanied from 10‰ salini-ty (7.4%) whereas the highest level of lipid was found at 30‰ salinity (9.4%). Variations in fatty acid composition of S.platensis occurred due to the different rates of salinity. The rates of saturated fatty acids (SFA) ranged from 45.0% to 45.3%, monounsaturated fatty acids (MU-FAs) from 7.1 to 7.2%, and polyunsaturated fatty acids (PUFAs) from 32.6 to 33.0% in me-dium of different salinity. The major fatty acids found in S.platensis were decanoic acid (C10:0, 18.5-18.9%), palmitic acid (C16:0, 25.1%), stearic acid (C18:0, 1.3-1.4%), palmitoleic acid (C16:1, 5.2-5.3%), oleic acid (18:1 n-9, 1.9%), linoleic acid (C18:2 n-6, 13.5-13.7%) and gamma-linolenic acid (C18:3 n-6, 19.1-19.3%). Stearic, oleic, linoleic and gamma-linolenic ac-id values increased; decanoic and palmitoleic acid levels decreased in parallel with the increase in medium salinity.

Özet

Çalışmada tuzluluk stresine bağlı olarak Spirulina platensis'in yağ ve yağ asitleri kompozisyo-nunda meydana gelen değişimlerin belirlenmesi amaçlanmıştır. Spirulina platensis’in sarmal fotobiyoreaktörde sürekli sistemde kültürü yapılmıştır. Deneme farklı tuzluluk ortamlarında (‰10, ‰20, ‰30) 10 gün süresince sürekli sistemde yürütülmüştür. Çalışmada lipit düzeyle-rinin ortam tuzluluğunun artışına paralel olarak artış gösterdiği belirlenmiştir. En düşük lipit düzeyi (%7.4) ‰10 tuzlulukta gerçekleşirken; en yüksek lipit düzeyi (%9.4) ‰30 tuzlulukta elde edilmiştir. Farklı tuzluluk oranlarına bağlı olarak S.platensis’in yağ asidi kompozisyonun-da değişimler meydana gelmiştir. Farklı tuzluluk ortamlarında doymuş yağ asitleri %45.0-%45.3, tekli doymamış yağ asitleri %7.1-%7.2, çoklu doymamış yağ asitleri %32.6-%33.0 ara-lığında bulunmuştur. S.platensis’in temel yağ asitleri dekanoik asit (C10:0, %18.5-%18.9), palmitik asit (C16:0, %25.1), stearik asit (C18:0, %1.3-%1.4), palmitoleik asit (C16:1, %5.2-%5.3), oleik asit (18:1 n-9, %1.9), linoleik asit (C18:2 n-6, %13.5-%13.7) ve gama-linolenik asit (C18:3 n-6, %19.1-%19.3) olarak belirlenmiştir. Ortam tuzluluğunun artışına bağlı olarak; stearik, oleik, linoleik and gama-linolenik asit düzeylerinde artış, dekanoik ve palmitoleik asit seviyelerinde düşüş görülmüştür.

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Cite This Article

AYAS, D., YILMAZ, H. K., YILMAZ, H., ÖZOĞUL, Y. (2022). Farklı tuzluluk oranlarının spirulina platensis'in yağ ve yağ asitleri kompoziyonuna etkileri. Journal of FisheriesSciences.com, Cilt: 4 - Sayı: 3, 282–286. https://ajindex.com/articles/563268

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