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Sang M, Pan N, Wu J, Chen X, Cai S, Fang H, Xiao M, Jiang X, Liu Z. Reversed-Phase Medium-Pressure Liquid Chromatography Purification of Omega-3 Fatty Acid Ethyl Esters Using AQ-C18. Mar Drugs 2024; 22:285. [PMID: 38921596 PMCID: PMC11205217 DOI: 10.3390/md22060285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
Omega-3 fatty acids are in high demand due to their efficacy in treating hypertriglyceridemia and preventing cardiovascular diseases. However, the growth of the industry is hampered by low purity and insufficient productivity. This study aims to develop an efficient RP-MPLC purification method for omega-3 fatty acid ethyl esters with high purity and capacity. The results indicate that the AQ-C18 featuring polar end-capped silanol groups outperformed C18 and others in retention time and impurity separation. By injecting pure fish oil esters with a volume equivalent to a 1.25% bed volume on an AQ-C18 MPLC column using a binary isocratic methanol-water (90:10, v:v) mobile phase at 30 mL/min, optimal omega-3 fatty acid ethyl esters were obtained, with the notable purity of 90.34% and a recovery rate of 74.30%. The total content of EPA and DHA produced increased from 67.91% to 85.27%, meeting the acceptance criteria of no less than 84% set by the 2020 edition of the Pharmacopoeia of the People's Republic of China. In contrast, RP-MPLC significantly enhanced the production efficiency per unit output compared to RP-HPLC. This study demonstrates a pioneering approach to producing omega-3 fatty acid ethyl esters with high purity and of greater quantity using AQ-C18 RP-MPLC, showing this method's significant potential for use in industrial-scale manufacturing.
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Affiliation(s)
- Mingxin Sang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (M.S.); (M.X.)
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (S.C.); (H.F.)
| | - Nan Pan
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (S.C.); (H.F.)
| | - Jingna Wu
- Xiamen Key Laboratory of Marine Medicinal Natural Products Resources, Fujian Universities and Colleges Engineering Research Center of Marine Biopharmaceutical Resources, Xiamen Medical College, Xiamen 361023, China;
| | - Xiaoting Chen
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (S.C.); (H.F.)
| | - Shuilin Cai
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (S.C.); (H.F.)
| | - Huan Fang
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (S.C.); (H.F.)
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (M.S.); (M.X.)
| | - Xiaoming Jiang
- Quanzhou Institute of Marine Bioresources Industry, Quanzhou 362000, China;
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China
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2
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Liu D, Cui J, Zhou R, He C, Cao J, Li C. Comparison and enrichment of sn-2 palmitoyl triacylglycerols (OPO/OPL) in fish oil for its potential application as human milk fat substitutes. Food Res Int 2023; 169:112836. [PMID: 37254410 DOI: 10.1016/j.foodres.2023.112836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/01/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Triacylglycerols (TAG) are differences in fatty acid distributions between infant formula and human milk. In this study, fish oil (Tilapia, Golden pompano, Tiger grouper, and Basa) showed the potential as the source of human milk fat substitutes by comparing TAG profiles with infant formula and human milk. The total lipids and TAG of fish were concentrated in the by-products of fish (head and viscera) and contained high levels of palmitic acid, oleic acid, and linoleic acid. Compared with infant formula, fish oil was closer to human milk in sn-2 fatty acid distribution, and sn-2 palmitic acid level in fish oil exceeded 52 % of total palmitic acid, Golden pompano head was the highest (64.46 %). Further research showed that the content of sn-2 palmitoyl TAG (OPO and OPL dominated) increased from 157.16 mg/g TAG to 305.18 mg/g TAG by isopropanol enrichment (solid-liquid ratio: 1:4, temperature: -12 °C, time: 4 h).
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jingtao Cui
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Ruibing Zhou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chen He
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jun Cao
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
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3
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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4
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Garofalo SF, Cavallini N, Demichelis F, Savorani F, Mancini G, Fino D, Tommasi T. From tuna viscera to added-value products: A circular approach for fish-waste recovery by green enzymatic hydrolysis. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Zhang Y, Zhu L, Wu G, Wang X, Jin Q, Qi X, Zhang H. Enzymatic preparation of lysophosphatidylserine containing DHA from sn-glycero-3-phosphatidylserine and DHA in a solvent-free system. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Qiu S, Wang X, Zan M, Wang Z, Dang L. The insight into separation of oleic, linoleic, and α-linolenic acid in peony seed oil from eutectic behaviors, polymorphic transition and solid-liquid phase equilibrium. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110738] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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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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8
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Yang Z, Jin W, Cheng X, Dong Z, Chang M, Wang X. Enzymatic enrichment of n-3 polyunsaturated fatty acid glycerides by selective hydrolysis. Food Chem 2020; 346:128743. [PMID: 33419584 DOI: 10.1016/j.foodchem.2020.128743] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 11/22/2020] [Accepted: 11/25/2020] [Indexed: 11/18/2022]
Abstract
Most natural oils are low in n-3 polyunsaturated fatty acids (n-3 PUFAs) content, which limits their application in health products. In this study, n-3 PUFAs in glyceride form were selectively enriched by lipase-mediated hydrolysis of n-3 PUFA-containing oils. First, commercial lipases were screened, and the lipase AY "Amano" 400SD from Candida cylindracea was the best choice in producing n-3 PUFA glycerides from tuna oil. Subsequently, the hydrolysis conditions were optimized. Under the optimal conditions, the highest n-3 PUFA content in the glyceride fraction was found to be 57.7% after enzymatic hydrolysis. Addition of Ca2+ to the system significantly shortened the reaction time from 10 to 4 h. When algal oil was used as substrate, total PUFA contents in the glyceride fraction were 89.9%. This study provides an efficient enzymatic process to produce n-3 PUFA-enriched glyceride concentrates and demonstrates that AY "Amano" 400SD can effectively discriminate against n-3 PUFAs during hydrolysis.
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Affiliation(s)
- 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, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China
| | - Wenhua Jin
- 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, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China
| | - Xinyi Cheng
- 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, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China
| | - Zhe Dong
- 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, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China
| | - Ming Chang
- 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, 1800 Lihu Road Wuxi, Jiangsu 214122, 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, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China.
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9
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Wei B, Wang S. Separation of eicosapentaenoic acid and docosahexaenoic acid by three-zone simulated moving bed chromatography. J Chromatogr A 2020; 1625:461326. [PMID: 32709355 DOI: 10.1016/j.chroma.2020.461326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 12/25/2022]
Abstract
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential fatty acids for human body, which are widely used in the field of healthy food and medicine. Meanwhile, there are some differences in their physiological functions, such as "scavenger for blood vessel" of EPA and "brain protector" of DHA. In order to make full use of EPA and DHA, it is necessary to prepare their high-purity component. In this paper, EPA and DHA were separated and purified by three-zone simulated moving bed (SMB) chromatography with C18 used as stationary phase and ethanol-water as mobile phase. For the single column experiment, a separation unit of SMB, the effects of the ratio of ethanol to water, pH value and temperature on the separation were investigated. The equilibrium dispersion (ED) model was used to obtain the adsorption parameters of EPA and DHA by inverse method and genetic algorithm, and the accuracy of the adsorption parameters was verified by fitting the overloaded elution curves under different conditions. Based on the acquired nonlinear adsorption isotherms the complete separation region was found according to triangle theory. The effects of sample concentration, flow ratios of adsorption zone and rectification zone, and column distribution mode of SMB on the separation were investigated. Under the optimized SMB conditions, the experimental result was that without regard to the other components, the chromatographic purity and recovery values of EPA and DHA exceeded 99% with the productivity of 4.15 g/L/h, and the solvent consumption of 1.11 L/g.
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Affiliation(s)
- Bofeng Wei
- School of Chemical Engineering, University of Science & Technology Liaoning, Anshan 114051, China
| | - Shaoyan Wang
- School of Chemical Engineering, University of Science & Technology Liaoning, Anshan 114051, China.
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10
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Cheng J, Liu L, Huang L, Zhang C, Xie P, Deng Y, Tang K. Mass Transfer Modeling of α‐Eleostearic Acid from Tung Oil Concentration by Low‐Temperature Crystallization. ChemistrySelect 2020. [DOI: 10.1002/slct.202000206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jiang Cheng
- Institute of Chemical Industry of Forest Products, CAF, Number 16 Suojin Wucun Nanjing 210042 China
- Co–Innovation Center of Efficient Processing and Utilization of Forest ResourcesNanjing Forestry University Number 159 Longpan Road Nanjing 210042 China
| | - Lujie Liu
- Institute of Chemical Industry of Forest Products, CAF, Number 16 Suojin Wucun Nanjing 210042 China
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, Number 16 Suojin Wucun Nanjing 210042 China
- Co–Innovation Center of Efficient Processing and Utilization of Forest ResourcesNanjing Forestry University Number 159 Longpan Road Nanjing 210042 China
| | - Caihong Zhang
- Institute of Chemical Industry of Forest Products, CAF, Number 16 Suojin Wucun Nanjing 210042 China
| | - Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, Number 16 Suojin Wucun Nanjing 210042 China
| | - Yejun Deng
- Institute of Chemical Industry of Forest Products, CAF, Number 16 Suojin Wucun Nanjing 210042 China
| | - Kehua Tang
- Jishou University Hunan Province Number 120 Renmin South Road, Jishou 416000 China
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11
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Zheng Z, Dai Z, Cao Y. Isolation, Purification of DPAn-3 from the Seal Oil Ethyl Ester. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800225] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhenxiao Zheng
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 China
| | - Zhiyuan Dai
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou 310012 China
| | - Yalun Cao
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 China
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12
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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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