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Wei T, Mueed A, Luo T, Sun Y, Zhang B, Zheng L, Deng Z, Li J. 1,3-Dioleoyl-2-palmitoyl-glycerol and 1-oleoyl-2-palmitoyl-3-linoleoyl-glycerol: Structure-function relationship, triacylglycerols preparation, nutrition value. Food Chem 2024; 443:138560. [PMID: 38295563 DOI: 10.1016/j.foodchem.2024.138560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/31/2023] [Accepted: 01/21/2024] [Indexed: 02/02/2024]
Abstract
Based on multivariate statistics, this review compared major triacylglycerols (TAGs) in animal milk and human milk fat from China and other countries. Human milk fat differs from animal milk fat in that it has longer acyl chains and higher concentrations of 1,3-dioleoyl-2-palmitoyl-glycerol (O-P-O) and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (O-P-L). O-P-L is a significant and distinct TAG in human milk fat, particularly in China. 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is human milk's major triglyceride molecule of O-P-L, accounting for more than 70%. As a result, OPL has piqued the interest of Chinese academics. The synthesis process and nutritional outcomes of OPL have been studied, including changes in gut microbiota, serum lipid composition, improved fatty acid and calcium absorption, and increased total bile acid levels. However, current OPL research is limited. Therefore, this review discussed enzymatic preparation of 1,3-dioleoyl-2-palmitoyl-glycerol (OPO) and OPL and their nutritional and physiological activity to direct future research direction for sn-2 palmitate and OPL.
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Affiliation(s)
- Teng Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Abdul Mueed
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Ting Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330031, China.
| | - Yong Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330031, China.
| | - Bing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330031, China.
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330031, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330031, China; National Center of Technology Innovation for Dairy, Hohhot, Inner Mongolia 010110, China.
| | - Jing Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330031, China; National Center of Technology Innovation for Dairy, Hohhot, Inner Mongolia 010110, China.
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Mohammadi T, Farmani J, Piravi‐Vanak Z. Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12211] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Teimoor Mohammadi
- Department of Food Science and Technology, Faculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources University, PO Box: 578 Sari Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources University, PO Box: 578 Sari Iran
| | - Zahra Piravi‐Vanak
- Faculty of Food Industry and Agriculture, Standards Research InstituteIranian National Standards Organization, PO Box: 31585‐163 Karaj Iran
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Bogevik AS, Nygren H, Balle T, Haugsgjerd BO, Kousoulaki K. Enzymatic Interesterification of Heterotrophic Microalgal Oil with Rapeseed Oil to Decrease the Levels of Tripalmitin. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- André S. Bogevik
- Nofima AS - Norwegian Institute of Food, Fisheries Aquaculture Research; Kjerreidviken 16 5141 Fyllingsdalen Norway
| | - Heli Nygren
- VTT Technical Research Centre of Finland; LTD, P.O. Box 1000 FI-02044 VTT Finland
| | - Thomas Balle
- Novozymes A/S; Krogshoejvej 36 2880 Bagsvaerd Denmark
| | - Bjørn O. Haugsgjerd
- Nofima AS - Norwegian Institute of Food, Fisheries Aquaculture Research; Kjerreidviken 16 5141 Fyllingsdalen Norway
| | - Katerina Kousoulaki
- Nofima AS - Norwegian Institute of Food, Fisheries Aquaculture Research; Kjerreidviken 16 5141 Fyllingsdalen Norway
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Kotani K, Yamamoto Y, Hara S. Enzymatic Preparation of Human Milk Fat Substitutes and Their Oxidation Stability. J Oleo Sci 2015; 64:275-81. [DOI: 10.5650/jos.ess14254] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | | | - Setsuko Hara
- Faculty of Science and Technology, Seikei University
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