Utility of fatty acid profile and in vitro immune cell activation for chemical and biological standardization of Arthrospira/Limnospira.
Utility of fatty acid profile and in vitro immune cell activation for chemical and biological standardization of Arthrospira/Limnospira.
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脂肪酸谱和体外免疫细胞活化的效用，用于关节螺旋体/limnospira的化学和生物标准化。
DOI：
10.1038/s41598-022-19590-x
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发表时间：
2022-09-19
影响因子：
4.6
通讯作者：
Pugh, Nirmal D.
中科院分区：
文献类型：
--
作者：
Huh, Jungmoo;Zhang, Jin;Hauerova, Radka;Lee, Joseph;Haider, Saqlain;Wang, Mei;Hauer, Tomas;Khan, Ikhlas A.;Chittiboyina, Amar G.;Pugh, Nirmal D.
商业化种植的湖螺菌（以前被分类为节旋菌属的物种）是一种受欢迎的食物/补充剂，被全球数百万人消费以获得健康益处。本研究的目的是推进池螺菌的标准化技术。建立了定量方法来检测脂肪酸作为潜在的化学标记物和免疫增强活性。对从一个商业种植者获得的20个不同批次的生物质的分析表明，两种脂肪酸（亚油酸和γ-亚麻酸）的总和与Toll样受体（TLR）2/TLR 1依赖性活化之间存在统计学显著性关系（R2 = 0.48，p = 0.0007）。对来自10个不同国家的种植者的12个生物质样品的调查表明，脂肪酸含量再次与生物活性显著相关（R2 = 0.72，p = 0.0005），脂肪酸含量变化两倍，活性变化12.5倍。不同样品之间的这种巨大差异证实了需要使用目前的标准化方法，以确保消费者和未来科学研究的一致和适当表征的生物质。
Commercially cultivated Limnospira (species formerly classified to genus Arthrospira) is a popular food/supplement consumed by millions of people worldwide for health benefits. The objective of the current research was to advance the standardization technology for Limnospira. Quantitative methods were established to detect fatty acids as potential chemical markers and immune-enhancing activity. Analysis of 20 different batches of biomass obtained from one commercial grower demonstrated that there was a statistically significant relationship between the sum of two fatty acids (linoleic and γ-linolenic) and Toll-like receptor (TLR)2/TLR1-dependent activation (R2 = 0.48, p = 0.0007). Investigation of 12 biomass samples sourced from growers in 10 different countries demonstrated that fatty acid content was again significantly correlated with biological activity (R2 = 0.72, p = 0.0005) and the content of fatty acids varied by twofold and activity by 12.5-fold. This large variation between different samples confirms the need to use the present standardization methods to ensure consistent and properly characterized biomass for consumers and for future scientific research.
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