Effects of vegetable amino acids and oils supplementation on Chlorella vulgaris amino acid profile

The aim of the present research is to investigate the profile of amino acid of Chlorella vulgaris supplemented with some plant amino acid and oil extracts. The bioactive oil and amino acid from four Iranian medicinal plants, namely Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora were obtained. The LC-MS / MS analysis demonstrated that the major amino acids component of Chlorella vulgaris were alanine (30.4 mg/g), glycine (23.2 g/g), glutamic acid (22.7 mg/g), aspartic acid (21.1 mg/g), arginine (20.9 mg/g), leucine (18.9 mg/g), lysine (16.5 mg/g), phenylalanine (14.0 mg/), serine (13.0 mg/g), asparagine (12.7 mg/g), valine (12.6 mg/g),  isoleucine (11.5 mg/g), and tyrosine (11.0 mg/g). The major fatty acids of the plants considered are 9, 12, 15-octadecatrienoic acid, 9, 12-octadecadienoic acid, 9-octadecenoic acid, and hexadecanoic acid but with different concentrations. The major non-fat components (lipophilic monoterpenoid) detected in the oils were thymol and carvacrol with different concentrations. Vegetable oils mainly composed of polyunsaturated fatty acids and reduced amino acid contents in Chlorella vulgaris. The main amino acids from plant-derived protein hydrolysate were aspartic acid, glycine, glutamic acid, leucine, alanine, lysine, arginine, serine, phenylalanine, valine, proline, and histidine but with a different level.  Vegetable amino acids mainly composed of functional amino acids and significantly enhanced amino acid production in Chlorella vulgaris. Zataria multiflora, Trachyspermum ammi and Thymus kotschyanus amino acid supplementations as nitrogen and carbon sources also exhibited the same and better effects on the amino acid profile compared to the Oliveria decumbens amino acid supplementation.