The Green Microalga Coelastrella thermophila var. globulina (Scenedesmaceae, Chlorophyta) Isolated from an Algerian Hot Spring as a Potential Source of Fatty Acids
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling Site and Physico-Chemical Analysis
2.2. Isolation and Enrichment Cultures
2.3. Morphological Identification
2.4. Molecular Identification and Phylogenetic Analysis
2.5. Lipid Extraction and Fatty Acids Quantification
3. Results
3.1. Physico-Chemical Characteristics of the Algerian Hot Spring
3.2. Species Description
3.3. Phylogenetic Identification
3.4. Fatty Acid Composition
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Meskhoutine Hot Spring | Meskhoutine |
---|---|
Locality | Guelma |
Coordinates | 36°36′0″ N 7°24′0″ E |
Temperature °C | 63.00 |
pH | 7.08 |
Conductivity mS/m | 0.23 |
Dissolved oxygen mg/L | 0.63 |
Ca2+ mg/L | 220.00 |
Mg2+ mg/L | 33.56 |
Na+ mg/L | 219.00 |
K+ mg/L | 25.00 |
HCO3− mg/L | 366.00 |
F− mg/L | 2.70 |
Cl− mg/L | 318.00 |
Br2 mg/L | 2.17 |
SO42− mg/L | 367.00 |
NO3− mg/L | 0.36 |
SiO2 mg/L | 54.90 |
Li+ mg/L | 1.16 |
Fe mg/L | 0.13 |
Fatty Acids | Coelastrella thermophila var. globulina | Coelastrella sp. L3 | Coelastrella sp. F50 | Coelastrella multistriata MZ–Ch23 | Coelastrella sp. FGS-001 | Coelastrella sp. FI69 | Coelastrella striolata var. multistriata | Coelastrella Rubescens V 195 | Coelastrella sp. BGV |
---|---|---|---|---|---|---|---|---|---|
This study | [10] | [16] | [19] | [26] | [47] | [20] | [21] | [22] | |
14:0 | 0.40 | 2.46 | - | 0.25 | - | 0.35 | - | - | 2.60 |
15:0 | 1.39 | 0.60 | - | - | 0.15 | - | - | - | - |
16:0 | 21.45 | 35.98 | 22.23 | 18.61 | 17.70 | 19.88 | 17.90 | 20.05 | 20.30 |
18:0 | 2.88 | 14.54 | 3.55 | 1.49 | 0.24 | 3.85 | 1.30 | 0.80 | - |
20:0 | 0.44 | 1.26 | 0.47 | - | - | 0.87 | - | - | - |
22:0 | 0.27 | 3.80 | - | 0.27 | - | 0.87 | - | - | - |
24:0 | 0.19 | ||||||||
Total SFA | 27.01 | 62.97 | 26.25 | 21.16 | 18.68 | 34.00 | 18.90 | 22.00 | 22.90 |
15:1n−5 | 0.12 | - | - | - | - | - | - | - | - |
16:1n−9 | 4.67 | - | - | - | - | - | - | - | - |
16:1n−7 | 0.71 | 2.64 | 3.34 | 1.63 | 11.18 | 2.70 | 1.00 | 1.00 | - |
18:1n−9 | 35.95 | 19.53 | 36.47 | 8.05 | 22.60 | 31.43 | 13.10 | 6.80 | 26.00 |
18:1n−7 | 3.04 | - | 1.53 | 2.63 | - | - | 2.20 | - | - |
20:1n−9 | 6.45 | 1.21 | 0.43 | - | 0.21 | - | - | - | - |
22:1n−9 | 0.08 | ||||||||
24:1n−9 | 0.10 | ||||||||
Total MUFA | 51.12 | 24.52 | 41.47 | 12.04 | 35.43 | 37.00 | 15.30 | 11.60 | 26.00 |
18:2n−6 | 14.38 | 6.24 | 13.57 | 7.32 | 7.12 | 14.99 | 22.70 | 20.80 | 15.60 |
18:3n−6 | 0.96 | 0.32 | 1.07 | - | 0.89 | - | - | - | - |
20:3n−6 | 0.27 | - | - | - | - | - | - | - | - |
20:4n−6 | 0.13 | - | - | - | - | - | - | - | - |
Totaln−6 PUFA | 15.80 | ||||||||
18:3n−3 | 4.22 | 3.82 | 8.63 | 38.12 | 32.40 | 6.92 | 28.30 | 30.40 | 35.50 |
18:4n−3 | 1.16 | - | 1.33 | - | - | - | - | - | - |
22:5n−3 | 0.29 | - | - | - | - | - | - | - | - |
Totaln−3 PUFA | 5.76 | ||||||||
Total PUFA | 21.87 | 10.38 | 30.87 | 66.80 | 42.71 | 27.00 | 51.00 | 61.20 | 51.10 |
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Boutarfa, S.; Senoussi, M.M.; Gonzalez-Silvera, D.; López-Jiménez, J.Á.; Aboal, M. The Green Microalga Coelastrella thermophila var. globulina (Scenedesmaceae, Chlorophyta) Isolated from an Algerian Hot Spring as a Potential Source of Fatty Acids. Life 2022, 12, 560. https://doi.org/10.3390/life12040560
Boutarfa S, Senoussi MM, Gonzalez-Silvera D, López-Jiménez JÁ, Aboal M. The Green Microalga Coelastrella thermophila var. globulina (Scenedesmaceae, Chlorophyta) Isolated from an Algerian Hot Spring as a Potential Source of Fatty Acids. Life. 2022; 12(4):560. https://doi.org/10.3390/life12040560
Chicago/Turabian StyleBoutarfa, Soumia, Mohammed Mourad Senoussi, Daniel Gonzalez-Silvera, José Ángel López-Jiménez, and Marina Aboal. 2022. "The Green Microalga Coelastrella thermophila var. globulina (Scenedesmaceae, Chlorophyta) Isolated from an Algerian Hot Spring as a Potential Source of Fatty Acids" Life 12, no. 4: 560. https://doi.org/10.3390/life12040560