The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of the plant oil (5 mL/1000 mL) and amino acid (5 g/1000 mL) extracts at the end of the logarithmic phase. Gas chromatography–mass spectrometry analysis (GC–MS) revealed that major fatty acids of C. vulgaris were palmitic (29.33%), oleic (15.76%), linoleic (10.02%), α‐linolenic (8.69%), γ‐linolenic (4.11%), palmitoleic (3.43%), and lauric (2.48%) acids, as well as 5,8,11,14,17‐eicosapentaenoic acid (EPA) (2.26%). The used vegetable oil mainly composed of ω‐3 and ω‐6 polyunsaturated fatty acids (PUFAs) and significantly induced ω‐3 and ω‐6 fatty acids such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris. Furthermore, the analyzed vegetable amino acids significantly induced ω‐3 and ω‐6 PUFAs, such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris, but with a differential manner relative to fatty acids.

中文翻译：

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通过添加植物氨基酸和脂肪酸来处理小球藻多不饱和ω-3脂肪酸谱

本研究的目的是研究微藻小球藻的脂肪酸谱，补充生物活性油和得自Oliveria decumbens，Thymus kotschyanus，Trachyspermum ammi和Zataria multiflora的氨基酸。在对数期结束时，在植物油（5 mL / 1000 mL）和氨基酸（5 g / 1000 mL）提取物存在下培养4天的梭状芽胞杆菌。气相色谱-质谱分析（GC-MS）显示寻常型梭状芽胞杆菌的主要脂肪酸分别为棕榈酸（29.33％），油酸（15.76％），亚油酸（10.02％），α-亚麻酸（8.69％），γ-亚麻酸（4.11％），棕榈油酸（3.43％）和月桂酸（2.48％）以及5,8,11,14,17-二十碳五烯酸（EPA）（2.26％）。所使用的植物油主要由ω-3和ω-6多不饱和脂肪酸（PUFA）组成，并显着诱导了ω-3和ω-6脂肪酸，例如亚油酸，α-亚麻酸，γ-亚麻酸和油酸。作为C. vulgaris中的EPA 。此外，分析的植物氨基酸能显着诱导ω.3和ω-6PUFA，例如亚油酸，α-亚麻酸，γ-亚麻酸和油酸以及寻常型油菜中的EPA ，但相对于脂肪酸。