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Yang K, Tang Y, Xue H, Ji X, Cao F, Li S, Xu L. Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities. Food Sci Biotechnol 2024; 33:145-157. [PMID: 38186612 PMCID: PMC10767175 DOI: 10.1007/s10068-023-01327-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 04/14/2023] [Accepted: 04/26/2023] [Indexed: 01/09/2024] Open
Abstract
Yellow horn (Xanthoceras sorbifolia Bunge) contained abundant linoleic acid (LA), accounting for about 44% of its lipid. Here, LA was enriched by low temperature crystallization followed by urea complexation, and the optimal enrichment conditions were optimized with response surface methods (3:1 ratio of EtOH/FFA, crystallization at - 25 °C for 24.5 h; 2:1 ratio of urea/FFA1, 6.6:1 ratio of EtOH/urea, crystallization at - 10 °C for 22.4 h). Under these conditions, the final LA content and recovery were 97.10% and 62.09%, respectively. In vitro hypoglycemic studies suggested that the LA extract with stronger inhibition on α-glucosidase and lower one on α-amylase than acarbose exhibited a positive control for carbohydrate digestion with lower adverse effects. The enzyme kinetics and Lineweaver-Burk plots analyses revealed a reversible competitive inhibition on α-amylase and α-glucosidase. The findings of this research provided insights for the development of the LA extract as the functional component of health food. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01327-9.
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Affiliation(s)
- Kang Yang
- College of Science, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
| | - Ying Tang
- Advanced Analysis and Testing Center, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
| | - Huayu Xue
- College of Science, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
- School of Environmental Engineering, Nanjing Polytechnic Institute, Nanjing, 210048 People’s Republic of China
| | - Xiaoyue Ji
- Advanced Analysis and Testing Center, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
| | - Fuliang Cao
- College of Forestry, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
| | - Shouke Li
- Shandong Woqi Rural Revitalization Industry Development Co., Ltd, Weifang, 261101 People’s Republic of China
| | - Li Xu
- College of Science, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
- Institute of Material Physics & Chemistry, Nanjing Forestry University, Nanjing, 210037 People’s Republic of China
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Afzal MF, Khalid W, Armghan Khalid M, Zubair M, Akram S, Kauser S, Noreen S, Jamal A, Kamran Khan M, Al-Farga A. Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Muhammad Zubair
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Sidra Akram
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Athar Jamal
- School of Science, Department of Chemistry, University of Management and Technology, Lahore, Pakistan
| | | | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
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Xie D, Chen Y, Yu J, Yang Z, Wang X, Wang X. Progress in enrichment of n-3 polyunsaturated fatty acid: a review. Crit Rev Food Sci Nutr 2022; 63:11310-11326. [PMID: 35699651 DOI: 10.1080/10408398.2022.2086852] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
n-3 Polyunsaturated fatty acids (n-3 PUFA) has been widely used in foods, and pharmaceutical products due to its beneficial effects. The content of n-3 PUFA in natural oils is usually low, which decreases its added value. Thus, there is an increasing demand on the market for n-3 PUFA concentrates. This review firstly introduces the differences in bioavailability and oxidative stability between different types of PUFA concentrate (free fatty acid, ethyl ester and acylglycerol), and then provides a comprehensive discussion of different methods for enrichment of lipids with n-3 PUFA including physical-chemical methods and enzymatic methods. Lipases used for catalyzing esterification, transesterification and hydrolysis reactions play an important role in the production of highly enriched various types of n-3 PUFA concentrates. Lipase-catalyzed alcoholysis or hydrolysis reactions are the mostly employed method to prepare high-quality n-3 PUFA of structural acylglycerols. Although many important advantages offered by lipases in enrichment of n-3 PUFA, the high cost of enzyme limits its industrial-scale production. Further research should focus on looking for biological enzymes with extraordinary catalytic ability and clear selectivity. Other novel technologies such as protein engineering and immobilization may be needed to modify lipases to improve its selectivity, catalytic ability and reuse.
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Affiliation(s)
- Dan Xie
- College of Biology and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, PR China
| | - Ye Chen
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Junwen Yu
- College of Biology and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Zhuangzhuang Yang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
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Kamaruzaman N, Fauzi MB, Yusop SM. Characterization and Toxicity Evaluation of Broiler Skin Elastin for Potential Functional Biomaterial in Tissue Engineering. Polymers (Basel) 2022; 14:polym14050963. [PMID: 35267786 PMCID: PMC8912370 DOI: 10.3390/polym14050963] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Broiler skin, a by-product of poultry processing, has been proven to contain essential elastin, a high-value protein with many applications. The present study reported the extraction of water-soluble elastin from broiler skin by using sodium chloride (NaCl), sodium hydroxide (NaOH), and oxalic acid treatment before freeze-drying. Chemical characterization such as protein and fat content, Fourier-transform infrared (FTIR) spectroscopy, amino acid composition and thermal gravimetric analysis (TGA) were performed and compared with commercial elastin from bovine neck ligament. The resultant elastin’s toxicity was analyzed using an MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) tetrazolium assay and primary skin irritation test. Results showed a high quality of the extracted-elastin with the presence of a high amount of proline (6.55 ± 0.40%) and glycine (9.65 ± 0.44%), low amount of hydroxyproline (0.80 ± 0.32%), methionine (2.04 ± 0.05%), and histidine (1.81 ± 0.05%) together with calculated 0.56 isoleucine/leucine ratio. FTIR analysis showed the presence of typical peaks of amide A, B, I, and II for protein with high denaturation temperature around 322.9 °C. The non-toxic effect of the extracted elastin was observed at a concentration lower than 0.5 mg/mL. Therefore, water-soluble elastin powder extracted from broiler skin can be an alternative source of elastin as a biomaterial for tissue engineering applications.
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Affiliation(s)
- Nurkhuzaiah Kamaruzaman
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia;
| | - Mh Busra Fauzi
- Centre for Tissue Engineering and Regenerative Medicine, Faculty of Medicine, Universiti Kebangsaan Malaysia, Bandar Tun Razak, Kuala Lumpur 56000, Malaysia;
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia;
- Correspondence: ; Tel.: +60-13-288-0895
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Seafood Waste Management Status in Bangladesh and Potential for Silage Production. SUSTAINABILITY 2021. [DOI: 10.3390/su13042372] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Frozen shrimp and fish are the second most valuable export items from Bangladesh. Thus, in processing industries, a considerable amount of seafood waste is produced every year. Neglecting seafood waste leads to serious forms of wastage. The purpose of this survey-based study was to estimate the amount of seafood waste produced and understand the existing waste management practices in Bangladesh. Potential for seafood waste-based silage production and its utilization were also studied. Across the seafood industry, around 43,321 tons of seafood waste are produced every year. The highest amount of seafood waste is produced in Khulna, followed by Chittagong, Cox’s Bazar, Dhaka, and Sylhet. Local people consume a portion of fresh shrimp carapace and heads and gills of large fish. A portion of seafood waste is also used to feed aquaculture species. Moreover, parts of dried shrimp shells, appendages, and fish scales, air bladders, and fins are exported to some Asian countries. The prospect of fish silage production constitutes a promising new development for animal feed production in Bangladesh. The availability of waste materials from seafood processors and the demand from feed millers favor the conditions for silage production. However, in order for the seafood waste-based silage industry to flourish, the establishment of supply chains for seafood waste and end products (silage) is required. Studies on growth performance, muscle quality, and digestibility of animal feed with silage-based diets are required for farmed species.
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Cheng X, Huang Y, Yang Z, Wang T, Wang X. Enrichment of Palmitoleic Acid by a Combination of Two-step Solvent Crystallization and Molecular Distillation. J Oleo Sci 2021; 70:599-606. [PMID: 33952786 DOI: 10.5650/jos.ess20273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Palmitoleic acid shows a variety of beneficial properties to human health. In this study, enrichment of palmitoleic acid from sea buckthorn pulp oil by two-step solvent crystallization and molecular distillation was investigated. Sea buckthorn pulp oil was first converted to its corresponding mixed fatty acids (SPOMFs) containing 27.17% palmitoleic acid. Subsequently, the effects of various factors on crystallization (i.e., crystallization temperature, type of solvent, ratio of SPOMFs to solvent (w/v), crystallization time) and molecular distillation (distillation temperature) were assessed on a 5-g scale. It was found that optimal primary crystallization conditions were a 1:15 ratio of SPOMFs to methanol (w/v), -20°C and 12 h. Secondary crystallization conditions were set to a 1:4 ratio of methanol to palmitoleic acid product obtained from the first step crystallization to methanol (w/v), -40°C and 6 h. For further purification of palmitoleic acid by molecular distillation, the optimal distillation temperature was determined to be 100°C. After purification by crystallization and molecular distillation under the optimal conditions, the final product consisted of 54.18% palmitoleic acid with an overall yield of 56.31%. This method has great potential for adoption by the food and medical industries for the preparation of palmitoleic acid concentrate for nutritional studies.
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Affiliation(s)
- Xinyi Cheng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
| | - Yaqi Huang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
| | - Zhuangzhuang Yang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
| | - Tong Wang
- Department of Food Science, The University of Tennessee
| | - Xiaosan Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
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Kuo CH, Huang CY, Chen JW, Wang HMD, Shieh CJ. Concentration of Docosahexaenoic and Eicosapentaenoic Acid from Cobia Liver Oil by Acetone Fractionation of Fatty Acid Salts. Appl Biochem Biotechnol 2020; 192:517-529. [DOI: 10.1007/s12010-020-03341-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Accepted: 04/23/2020] [Indexed: 11/29/2022]
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Separation and Enrichment of Omega 3, 6, and 9 Fatty Acids from the By-Products of Vietnamese Basa Fish Processing using Deep Eutectic Solvent. J CHEM-NY 2018. [DOI: 10.1155/2018/6276832] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Omega 3, 6, and 9 fatty acids were separated and enriched successfully from the by-products of Vietnamese Basa fish processing by the deep eutectic solvent. The total amounts of omega fatty acids were about 57% in the raw material, and they were amounted to 91% after the first separation by DES. The optimal mass ratio is 20 g methyl ester with 200 g methanol and 15–20 g DES. Moreover, the ionic liquid-DES was successfully synthesized with the molar ratio of choline chloride/urea of 1 : 1 and 2 : 1. The characteristics of DES were determined and demonstrated by FTIR, TGA, DSC, 1H-NMR, and 13C-NMR analysis methods.
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Zhang Y, Wang X, Xie D, Zou S, Jin Q, Wang X. Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids. Food Chem 2018; 250:60-66. [DOI: 10.1016/j.foodchem.2018.01.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 12/27/2017] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
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10
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Rincón-Cervera MÁ, Villarreal-Rubio MB, Valenzuela R, Valenzuela A. Comparison of fatty acid profiles of dried and raw by-products from cultured and wild fishes. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600516] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology (INTA); University of Chile; Santiago Chile
- Food Technology Division; University of Almería; Almería Spain
| | | | - Rodrigo Valenzuela
- Institute of Nutrition and Food Technology (INTA); University of Chile; Santiago Chile
- Faculty of Medicine, Department of Nutrition; University of Chile; Santiago Chile
| | - Alfonso Valenzuela
- Institute of Nutrition and Food Technology (INTA); University of Chile; Santiago Chile
- Faculty of Medicine; Universidad de los Andes; Santiago Chile
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Kuo CH, Liao HZ, Wang YH, Wang HMD, Shieh CJ, Tseng CY. Highly efficient extraction of EPA/DHA-enriched oil from cobia liver using homogenization plus sonication. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600466] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Chia-Hung Kuo
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung Taiwan
| | - Hong-Zhu Liao
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung Taiwan
| | - Yu-Hsiang Wang
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering; National Chung Hsing University; Taichung Taiwan
| | - Chwen-Jen Shieh
- Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Chin-Yin Tseng
- Department of Health Food; Chung Chou University of Science and Technology; Changhua Taiwan
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12
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One-Step Concentration of Highly Unsaturated Fatty Acids from Tuna Oil by Low-Temperature Crystallization. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2949-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Rincón Cervera MÁ, Venegas E, Ramos Bueno RP, Suárez Medina MD, Guil Guerrero JL. Docosahexaenoic acid purification from fish processing industry by-products. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400356] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | - Elena Venegas
- Food Technology Division; University of Almería; Almería Spain
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16
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Wang X, Wang X, Wang T. Enrichment of Arachidonic Acid for the Enzymatic Synthesis of Arachidonoyl Ethanolamide. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2247-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lasekan A, Abu Bakar F, Hashim D. Potential of chicken by-products as sources of useful biological resources. WASTE MANAGEMENT (NEW YORK, N.Y.) 2013; 33:552-565. [PMID: 22985619 DOI: 10.1016/j.wasman.2012.08.001] [Citation(s) in RCA: 114] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2012] [Revised: 07/25/2012] [Accepted: 08/03/2012] [Indexed: 06/01/2023]
Abstract
By-products from different animal sources are currently being utilised for beneficial purposes. Chicken processing plants all over the world generate large amount of solid by-products in form of heads, legs, bones, viscera and feather. These wastes are often processed into livestock feed, fertilizers and pet foods or totally discarded. Inappropriate disposal of these wastes causes environmental pollution, diseases and loss of useful biological resources like protein, enzymes and lipids. Utilisation methods that make use of these biological components for producing value added products rather than the direct use of the actual waste material might be another viable option for dealing with these wastes. This line of thought has consequently led to researches on these wastes as sources of protein hydrolysates, enzymes and polyunsaturated fatty acids. Due to the multi-applications of protein hydrolysates in various branches of science and industry, and the large body of literature reporting the conversion of animal wastes to hydrolysates, a large section of this review was devoted to this subject. Thus, this review reports the known functional and bioactive properties of hydrolysates derived from chicken by-products as well their utilisation as source of peptone in microbiological media. Methods of producing these hydrolysates including their microbiological safety are discussed. Based on the few references available in the literature, the potential of some chicken by-product as sources of proteases and polyunsaturated fatty acids are pointed out along with some other future applications.
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Affiliation(s)
- Adeseye Lasekan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA. Biologia (Bratisl) 2013. [DOI: 10.2478/s11756-013-0148-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kahveci D, Xu X. Repeated hydrolysis process is effective for enrichment of omega 3 polyunsaturated fatty acids in salmon oil by Candida rugosa lipase. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.05.142] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Borhaug H, Kristensen M, Brudeli B, Sontum PC, Klaveness J, Rongved P. Water‐soluble omega‐3: A concept for purification of fish oil and nutraceuticals? EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000502] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hilde Borhaug
- Department of Pharmaceutical Chemistry, School of Pharmacy, The University of Oslo, Norway
| | - Mette Kristensen
- Department of Pharmaceutical Chemistry, School of Pharmacy, The University of Oslo, Norway
| | - Bjarne Brudeli
- Drug Discovery Laboratory AS, The Oslo Research Park, Oslo, Norway
| | | | - Jo Klaveness
- Department of Pharmaceutical Chemistry, School of Pharmacy, The University of Oslo, Norway
| | - Pål Rongved
- Department of Pharmaceutical Chemistry, School of Pharmacy, The University of Oslo, Norway
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