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Alves V, de Figueiredo Furtado G, Luccas V, Paula Badan Ribeiro A, Alves Macedo J, Alves Macedo G. Structuration of lipid bases zero-trans and palm oil-free for food applications. Food Res Int 2024; 192:114683. [PMID: 39147537 DOI: 10.1016/j.foodres.2024.114683] [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: 03/28/2024] [Revised: 06/03/2024] [Accepted: 06/26/2024] [Indexed: 08/17/2024]
Abstract
This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully hydrogenated crambe to obtain a final behenic acid concentration of 6, 12, 18, and 24 %. Chemical catalysis used sodium methoxide (0.4 wt%) at 100 °C for 30 min, while enzymatic catalysis used Lipozyme TL IM (5 wt%) at 60 °C for 6 h. Major fatty acids identified were C16:0, C18:0, and C22:0. It was observed that with gradual increase of hard fat, the CSLs showed high concentrations of reaction intermediates, indicating further a steric hindrance, unlike ESLs. Increased hard fat also altered crystallization profile and triacylglycerols composition and ESLs showed lower solid fat, unlike CSLs. Both methods effectively produced SLs as an alternative to trans and palm fats, view to potential future applications in food products.
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Affiliation(s)
- Vanessa Alves
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil
| | - Guilherme de Figueiredo Furtado
- Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Rod. Lauri Simões de Barros, Km 12 - SP 189, Buri, SP 18290-000, Brazil
| | - Valdecir Luccas
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Cereais e Chocolates, Avenida Brasil, 2880 Campinas, SP 13070-178, Brazil
| | - Ana Paula Badan Ribeiro
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil
| | - Gabriela Alves Macedo
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil.
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Atsakou AE, Remonatto D, Júnior RHM, Paz-Cedeno FR, Masarin F, Andrade GSS, de Lucca Gattas EA, de Paula AV. Synthesis of dietary lipids from pumpkin ( Cucurbita pepo. L) oil obtained by enzymatic extraction: a sustainable approach. 3 Biotech 2023; 13:358. [PMID: 37822549 PMCID: PMC10562325 DOI: 10.1007/s13205-023-03781-y] [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: 03/27/2023] [Accepted: 09/20/2023] [Indexed: 10/13/2023] Open
Abstract
This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (Cucurbita pepo. L) oil. The optimal growth conditions for producing pectinase using strain Aspergillus sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was performed at pH 4.0, 50 °C, for 24 h, using a combination of pectinase and cellulase for optimum effectiveness. The crude oil obtained was analyzed for acid, peroxide, and fatty acid composition. The study found a high amount of unsaturated fatty acids, mainly linoleic acid (C18:2), and a 59% oil recovery rate. Subsequently, this oil was subjected to enzymatic acidolysis with capric acid in solvent-free media, catalyzed by lipase Lipozyme RM IM®, resulting in a product with a higher incorporation degree (48.39 ± 0.5 mol%), observed after 24 h at 60 °C using molar ratio oil:acid capric of 1:9 (run 4). The nutritional properties of this oil were improved.
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Affiliation(s)
- Abra Eli Atsakou
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Daniela Remonatto
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Rodney Helder Miotti Júnior
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Fernando Roberto Paz-Cedeno
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Fernando Masarin
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | | | | | - Ariela Veloso de Paula
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
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Wang Y, Wei W, Liu R, Chang M, Jin Q, Wang X. Synthesis of eicosapentaenoic acid-enriched medium- and long-chain triglyceride by lipase-catalyzed transesterification: a novel strategy for clinical nutrition intervention. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4767-4777. [PMID: 36891643 DOI: 10.1002/jsfa.12542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 01/29/2023] [Accepted: 03/08/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Eicosapentaenoic acid (EPA) has been recognized as a promising nutrient to improve therapeutic efficacy for cancer patients. Nevertheless, there are certain limitations to the application of EPA due to its structural characteristics. To maximize the nutritive value of EPA, a type of medium- and long-chain triacylglycerol (MLCT) enriched with EPA was designed and synthesized using the lipase-catalyzed transesterification of medium-chain triglyceride (MCT) and EPA-enriched fish oil (FO). RESULTS The optimum synthesis conditions for EPA-enriched MLCT used Lipozyme RM as catalyst, and had a substrate mass ratio (MCT/EPA-enriched FO) of 3:1, lipase loading of 80 g kg-1 , a reaction temperature of 60 °C, and a reaction time of 6 h. The MLCT content was as high as 80.79% after the transesterification reaction and the purification, and the content of MLCT containing EPA accounted for 70.21%. The distribution of EPA at the sn-2 position showed a significant increase in MLCT compared with the original substrate, from 18.89% to 26.93%. The in vitro digestion results demonstrated that MLCT had a significantly higher EPA bioaccessibility than the original substrate. CONCLUSION Eicosapentaenoic acid-enriched MLCT was developed. This may provide a novel strategy for clinical nutritional intervention. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yandan Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Wei
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruijie Liu
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Chang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Zou X, Su H, Zhang F, Zhang H, Yeerbolati Y, Xu X, Chao Z, Zheng L, Jiang B. Bioimprinted lipase-catalyzed synthesis of medium- and long-chain structured lipids rich in docosahexaenoic acid for infant formula. Food Chem 2023; 424:136450. [PMID: 37247604 DOI: 10.1016/j.foodchem.2023.136450] [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: 11/07/2022] [Revised: 05/11/2023] [Accepted: 05/21/2023] [Indexed: 05/31/2023]
Abstract
Medium- and long-chain structured lipids (MLSLs) rich in docosahexaenoic acid (DHA) were obtained in shorter reaction time by acidolysis of single-cell oil (DHASCO) from Schizochytrium sp. with caprylic acid (CA) using a lipase bioimprinted with fatty acids as a catalyst. The conditions for preparation of the bioimprinted lipase for the acidolysis reaction were firstly optimized and the activity of the obtained lipase was 2.17 times higher than that of the non-bioimprinted. The bioimprinted lipase was then used as a catalyst and the reaction conditions were optimized. Under the optimal conditions, the equilibrium could be achieved in 4 h, and the total and sn-1,3 CA contents in the product were 29.18% and 42.34%, respectively, and the total and sn-2 DHA contents were 46.26% and 70.12%, respectively. Such MLSLs rich in sn-1,3 CA and sn-2 DHA are beneficial for DHA absorption, and thus have potential for use in infant formula.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Heng Su
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Fengcheng Zhang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Hongjiang Zhang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yeliaman Yeerbolati
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xiuli Xu
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhonghao Chao
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Lei Zheng
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Bangzhi Jiang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
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Liu H, Huang J, Olajide T, Liu T, Liu Z, Liao X, Weng X. Preparation of human milk fat substitute and improvement of its oxidative stability. GRASAS Y ACEITES 2023. [DOI: 10.3989/gya.0444211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.
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Progress and perspectives of enzymatic preparation of human milk fat substitutes. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:118. [PMCID: PMC9635142 DOI: 10.1186/s13068-022-02217-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
Abstract
Human milk fat substitutes (HMFS) with triacylglycerol profiles highly similar to those of human milk fat (HMF) play a crucial role in ensuring the supply in infant nutrition. The synthesis of HMFS as the source of lipids in infant formula has been drawing increasing interest in recent years, since the rate of breastfeeding is getting lower. Due to the mild reaction conditions and the exceptionally high selectivity of enzymes, lipase-mediated HMFS preparation is preferred over chemical catalysis especially for the production of lipids with desired nutritional and functional properties. In this article, recent researches regarding enzymatic production of HMFS are reviewed and specific attention is paid to different enzymatic synthetic route, such as one-step strategy, two-step catalysis and multi-step processes. The key factors influencing enzymatic preparation of HMFS including the specificities of lipase, acyl migration as well as solvent and water activity are presented. This review also highlights the challenges and opportunities for further development of HMFS through enzyme-mediated acylation reactions.
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Immobilization of Rhizomucor miehei lipase on magnetic multiwalled carbon nanotubes towards the synthesis of structured lipids rich in sn-2 palmitic acid and sn-1,3 oleic acid (OPO) for infant formula use. Food Chem 2022; 390:133171. [PMID: 35551020 DOI: 10.1016/j.foodchem.2022.133171] [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: 10/21/2021] [Revised: 04/30/2022] [Accepted: 05/04/2022] [Indexed: 11/24/2022]
Abstract
Nowadays, breast milk is considered as the ideal food for infants owing to the most common oleic acid-palmitic acid-oleic acid (OA-PA-OA) fatty acid distribution of the human milk fat (HMF). This study reports the synthesis of 1,3-dioleoyl-2-palmotoylglycerol (OPO)-rich human milk fat substitutes in a two-step enzymatic acidolysis reaction with Rhizomucor miehei lipase (RML) immobilized on magnetic multi-walled carbon nanotubes(mMWCNTs). The immobilized RML (RML-mMWCNTs) showed better thermal and pH stability, convenient recovery and reusability than the free soluble form. Under optimized reaction conditions (1:8 tripalmitin (PPP)/OA, 10%wt. enzyme, 50 °C, 5 h), PA content at the sn-2 position and OA incorporation at the sn-1,3 positions reached 93.46% and 59.54%, respectively. Comparison tests have also showed that RML-mMWCNTs has better catalytic activity and reusability than the commercial lipase Lipozyme RM IM. The results suggest that RML-mMWCNTs is a promising biocatalyst for the synthesis of OPO-rich TAGs with potential use in infant formulas.
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Cui R, Che X, Li L, Sun-Waterhouse D, Wang J, Wang Y. Engineered lipase from Janibacter sp. with high thermal stability to efficiently produce long-medium-long triacylglycerols. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Sampaio CS, Angelotti JAF, Fernandez-Lafuente R, Hirata DB. Lipase immobilization via cross-linked enzyme aggregates: Problems and prospects - A review. Int J Biol Macromol 2022; 215:434-449. [PMID: 35752332 DOI: 10.1016/j.ijbiomac.2022.06.139] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/06/2022] [Accepted: 06/20/2022] [Indexed: 02/08/2023]
Abstract
In this review we have focused on the preparation of cross-linked enzyme aggregates (CLEAs) from lipases, as these are among the most used enzyme in bioprocesses. This immobilization method is considered very attractive due to preparation simplicity, non-use of supports and the possibility of using crude enzyme extracts. CLEAs provide lipase stabilization under extreme temperature or pH conditions or in the presence of organic solvents, in addition to preventing enzyme leaching in aqueous medium. However, it presents some problems in the preparation and limitations in their use. The problems in preparation refer mainly to the crosslinking step, and may be solved using an aminated feeder. The problems in handling have been tackled designing magnetic-CLEAs or trapping the CLEAs in particles with better mechanical properties, the substrate diffusion problems has been reduced by producing more porous-CLEAs, etc. The enzyme co-immobilization using combi-CLEAs is also a new tendency. Therefore, this review explores the CLEAs methodology aimed at lipase immobilization and its applications.
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Affiliation(s)
- Camila S Sampaio
- Postgraduate Program in Biotechnology, Federal University of Alfenas, 37130-001 Alfenas, MG, Brazil
| | - Joelise A F Angelotti
- Postgraduate Program in Biotechnology, Federal University of Alfenas, 37130-001 Alfenas, MG, Brazil
| | - Roberto Fernandez-Lafuente
- Department of Biocatalysis, ICP-CSIC, Campus UAM-CSIC, Cantoblanco, 28049 Madrid, Spain.; Center of Excellence in Bionanoscience Research, Member of The External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Daniela B Hirata
- Postgraduate Program in Biotechnology, Federal University of Alfenas, 37130-001 Alfenas, MG, Brazil.
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Concentration of n-3 polyunsaturated fatty acid glycerides by Candida antarctica lipase A-catalyzed selective methanolysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Synthesis of symmetrical medium- and long-chain triacylglycerols rich in arachidonic acid at sn-2 position for infant formula. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Preparation of Human Milk Fat Substitutes: A Review. Life (Basel) 2022; 12:life12020187. [PMID: 35207476 PMCID: PMC8874823 DOI: 10.3390/life12020187] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented.
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Simões T, Ferreira J, Lemos MFL, Augusto A, Félix R, Silva SFJ, Ferreira-Dias S, Tecelão C. Argan Oil as a Rich Source of Linoleic Fatty Acid for Dietetic Structured Lipids Production. Life (Basel) 2021; 11:life11111114. [PMID: 34832990 PMCID: PMC8621445 DOI: 10.3390/life11111114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 01/22/2023] Open
Abstract
Argan oil is rich in long-chain unsaturated fatty acids (FA), mostly oleic and linoleic, and natural antioxidants. This study addresses the production of low-calorie structured lipids by acidolysis reaction, in a solvent-free system, between caprylic (C8:0; system I) or capric (C10:0; system II) acids and argan oil, used as triacylglycerol (TAG) source. Three commercial immobilized lipases were tested: Novozym® 435, Lipozyme® TL IM, and Lipozyme® RM IM. Higher incorporation degree (ID) was achieved when C10:0 was used as acyl donor, for all the lipases tested. Lipozyme® RM IM yielded the highest ID for both systems (28.9 ± 0.05 mol.% C10:0, and 11.4 ± 2.2 mol.% C8:0), being the only catalyst able to incorporate C8:0 under the reaction conditions for biocatalyst screening (molar ratio 2:1 FA/TAG and 55 °C). The optimal conditions for Lipozyme® RM IM in system II were found by response surface methodology (66 °C; molar ratio FA/TAG of 4:1), enabling to reach an ID of 40.9 mol.% of C10:0. Operational stability of Lipozyme® RM IM in system II was also evaluated under optimal conditions, after eight consecutive 24 h-batches, with biocatalyst rehydration between cycles. The biocatalyst presented a half-life time of 103 h.
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Affiliation(s)
- Tiago Simões
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Jessica Ferreira
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Marco F. L. Lemos
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Ana Augusto
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
- CDRSP-Center for Rapid and Sustainable Product Development, Politécnico de Leiria, 2430-028 Marinha Grande, Portugal
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Rafael Félix
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Susana F. J. Silva
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Suzana Ferreira-Dias
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal;
| | - Carla Tecelão
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal;
- Correspondence:
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Martínez-Galán JP, Ontibón-Echeverri CM, Campos Costa M, Batista-Duharte A, Guerso Batista V, Mesa V, Monti R, Veloso de Paula A, Martins Baviera A. Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity. Food Res Int 2021; 148:110602. [PMID: 34507747 DOI: 10.1016/j.foodres.2021.110602] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 10/20/2022]
Abstract
The objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation.
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Affiliation(s)
- Julián Paul Martínez-Galán
- School of Nutrition and Dietetic, University of Antioquia (UdeA), Calle 70 No. 52-21, Medellín, Colombia.
| | | | - Mariana Campos Costa
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Alexander Batista-Duharte
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Vinicius Guerso Batista
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Victoria Mesa
- School of Nutrition and Dietetic, University of Antioquia (UdeA), Calle 70 No. 52-21, Medellín, Colombia
| | - Rubens Monti
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Ariela Veloso de Paula
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil.
| | - Amanda Martins Baviera
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil.
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15
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Cui R, Xu L, Lan D, Yang B, Wang Y. A novel sn-1,3 specific lipase from Janibacter sp. as catalysts for the high-yield synthesis of long-medium-long type structured triacylglycerols. Food Chem 2021; 366:130523. [PMID: 34303206 DOI: 10.1016/j.foodchem.2021.130523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 06/20/2021] [Accepted: 07/02/2021] [Indexed: 01/08/2023]
Abstract
Our study offers a novel sn-1,3 specific lipase MAJ1 from marine member Janibacter sp. strain HTCC2649 for preparing long-medium-long (LML) type structured triacylglycerols (TAGs). Firstly, the resin ECR1030 was selected as a suitable support for the immobilization of lipase MAJ1. An efficient synthesis of LML-type structured TAGs by the immobilized lipase MAJ1-catalyzed interesterification of methyl palmitate and tricaprylin was studied in a solvent-free system. The reaction conditions, including substrate molar ratio, temperature and enzyme loading, were optimized. Under the optimum conditions (immobilized lipase MAJ1 of 45 U/g, substrate molar ratio of 4:1, temperature of 35 °C, reaction time of 24 h), the structured TAGs with double long chains (DLCST) were obtained in a yield of 44.3 mol%. Secondly, multi-dimensional mass spectrometry-based shotgun lipidomics (MDMS-SL) was employed to quantify each TAG positional isomer in DLCST. The content of 1,3-dipalmitoyl-2-capryloyl-sn-glycerol in DLCST was 97.6% determined by the MDMS-SL technology.
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Affiliation(s)
- Ruiguo Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bo Yang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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16
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Li Y, Li C, Feng F, Wei W, Zhang H. Synthesis of medium and long-chain triacylglycerols by enzymatic acidolysis of algal oil and lauric acid. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110309] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Akil E, Pereira ADS, El-Bacha T, Amaral PF, Torres AG. Efficient production of bioactive structured lipids by fast acidolysis catalyzed by Yarrowia lipolytica lipase, free and immobilized in chitosan-alginate beads, in solvent-free medium. Int J Biol Macromol 2020; 163:910-918. [DOI: 10.1016/j.ijbiomac.2020.06.282] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/24/2020] [Accepted: 06/29/2020] [Indexed: 11/26/2022]
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18
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Synthesis of MCFA and PUFA rich oils by enzymatic structuring of flax oil with single cell oils. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109928] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Korma SA, Li L, Abdrabo KAE, Ali AH, Rahaman A, Abed SM, Bakry IA, Wei W, Wang X. A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03597-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Zhang L, Chu M, Zong M, Yang J, Lou W. Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through
Rhodococcus opacus
Fermentation. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12373] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Lin‐Shang Zhang
- School of Food Science and EngineeringSouth China University of Technology Wushan Road, Guangzhou 510641 China
| | - Mei‐Yun Chu
- School of Food Science and EngineeringSouth China University of Technology Wushan Road, Guangzhou 510641 China
| | - Min‐Hua Zong
- School of Food Science and EngineeringSouth China University of Technology Wushan Road, Guangzhou 510641 China
| | - Ji‐Guo Yang
- School of Food Science and EngineeringSouth China University of Technology Wushan Road, Guangzhou 510641 China
- South China Institute of Collaborative Innovation Xincheng Road, Dongguan 523808 China
| | - Wen‐Yong Lou
- School of Food Science and EngineeringSouth China University of Technology Wushan Road, Guangzhou 510641 China
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21
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Abed SM, Elbandy M, Abdel-Samie MA, Ali AH, Korma SA, Noman A, Wei W, Jin Q. Screening of lipases for production of novel structured lipids from single cell oils. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Preparation of DHA-Rich Medium- and Long-Chain Triacylglycerols by Lipase-Catalyzed Acidolysis of Microbial Oil from Schizochytrium sp.with Medium-Chain Fatty Acids. Appl Biochem Biotechnol 2020; 191:1294-1314. [PMID: 32096059 DOI: 10.1007/s12010-020-03261-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 02/13/2020] [Indexed: 12/15/2022]
Abstract
DHA-rich medium- and long-chain triacylglycerols (MLCT) were produced by lipase-catalyzed acidolysis of microbial oil from Schizochytrium sp. with medium-chain fatty acids (MCFA). Four commercial lipases, i.e., NS40086, Novozym 435, Lipozyme RM IM, and Lipozyme TL IM were screened based on their activity and fatty acid specificity. The selected conditions for MLCT synthesis were Lipozyme RM IM as catalyst, reaction time 6 h, lipase load 8 wt%, substrate molar ratio (MCFA/microbial oil) 3:1, and temperature 55 °C. Under the selected conditions, the lipase could be reused successively for 17 cycles without significant loss of lipase activity. The obtained product contained 27.53% MCFA, 95.29% at sn-1,3 positions, and 44.70% DHA, 69.77% at sn-2 position. Fifty-nine types of triacylglycerols (TAG) were identified, in which 35 types of TAG contained MCFA, the content accounting for 55.35%. This product enriched with DHA at sn-2 position and MCFA at sn-1,3 positions can improve its digestion and absorption under an infant's digestive system, and thus has potential to be used in infant formula to increase the bioavailability of DHA.
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23
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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24
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Rodrigues RC, Virgen-Ortíz JJ, dos Santos JC, Berenguer-Murcia Á, Alcantara AR, Barbosa O, Ortiz C, Fernandez-Lafuente R. Immobilization of lipases on hydrophobic supports: immobilization mechanism, advantages, problems, and solutions. Biotechnol Adv 2019; 37:746-770. [DOI: 10.1016/j.biotechadv.2019.04.003] [Citation(s) in RCA: 287] [Impact Index Per Article: 57.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 12/13/2022]
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25
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26
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Wang X, Zou S, Miu Z, Jin Q, Wang X. Enzymatic preparation of structured triacylglycerols with arachidonic and palmitic acids at the sn-2 position for infant formula use. Food Chem 2019; 283:331-337. [DOI: 10.1016/j.foodchem.2019.01.057] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 01/13/2019] [Accepted: 01/15/2019] [Indexed: 11/29/2022]
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27
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Ortiz C, Ferreira ML, Barbosa O, dos Santos JCS, Rodrigues RC, Berenguer-Murcia Á, Briand LE, Fernandez-Lafuente R. Novozym 435: the “perfect” lipase immobilized biocatalyst? Catal Sci Technol 2019. [DOI: 10.1039/c9cy00415g] [Citation(s) in RCA: 263] [Impact Index Per Article: 52.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Novozym 435 (N435) is a commercially available immobilized lipase produced by Novozymes with its advantages and drawbacks.
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Affiliation(s)
- Claudia Ortiz
- Escuela de Microbiología
- Universidad Industrial de Santander
- Bucaramanga
- Colombia
| | - María Luján Ferreira
- Planta Piloto de Ingeniería Química – PLAPIQUI
- CONICET
- Universidad Nacional del Sur
- 8000 Bahía Blanca
- Argentina
| | - Oveimar Barbosa
- Departamento de Química
- Facultad de Ciencias
- Universidad del Tolima
- Ibagué
- Colombia
| | - José C. S. dos Santos
- Instituto de Engenharias e Desenvolvimento Sustentável
- Universidade da Integração Internacional da Lusofonia Afro-Brasileira
- Redenção
- Brazil
| | - Rafael C. Rodrigues
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute
- Federal University of Rio Grande do Sul
- Porto Alegre
- Brazil
| | - Ángel Berenguer-Murcia
- Instituto Universitario de Materiales
- Departamento de Química Inorgánica
- Universidad de Alicante
- Alicante
- Spain
| | - Laura E. Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas-Dr. Jorge J. Ronco
- Universidad Nacional de La Plata
- CONICET
- Buenos Aires
- Argentina
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28
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Abed SM, Wei W, Ali AH, Korma SA, Mousa AH, Hassan HM, Jin Q, Wang X. Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.057] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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