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He WS, Zhao L, Sui J, Li X, Huang S, Ding H, Zhu H, Chen ZY. Enzymatic Synthesis of a Novel Antioxidant Octacosanol Lipoate and Its Antioxidant Potency in Sunflower Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:21781-21793. [PMID: 39289871 DOI: 10.1021/acs.jafc.4c07240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/19/2024]
Abstract
α-Lipoic acid possesses remarkable antioxidant activity; however, its poor lipid solubility greatly restricts its practical utilization. The present study was the first (i) to synthesize a novel lipophilic antioxidant of octacosanol lipoate and (ii) to assess its antioxidant potency in sunflower oil by hydrogen nuclear magnetic resonance (1H NMR) spectroscopy. In brief, octacosanol lipoate was successfully synthesized using octacosanol and lipoic acid as substrates and Candida sp. 99-125 lipase as a catalyst. The conversion of octacosanol lipoate could reach as high as 98.1% within merely 2 h, with an overall yield of 87.9%. The hydrophobicity of lipoic acid was significantly enhanced upon esterification with octacosanol. Interestingly, both traditional methods and 1H NMR analysis consistently indicated that octacosanol lipoate exhibited superior antioxidant activity compared with butyl hydroxytoluene at high temperatures. It was concluded that octacosanol lipoate has the potential to be developed into a safe and efficient natural antioxidant which can be utilized not only in daily cooking oils but also in frying oils.
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Affiliation(s)
- Wen-Sen He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China
| | - Liying Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiawei Sui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xian Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Shouhe Huang
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China
| | - Huafang Ding
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China
| | - Hanyue Zhu
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528000, China
| | - Zhen-Yu Chen
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China
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Nguyen PC, Nguyen MTT, Ban SY, Choi KO, Park JH, Tran PL, Pyo JW, Kim J, Park JT. Enzymatic synthesis and characterization of novel lipophilic inotodiol-oleic acid conjugates. Food Chem 2024; 437:137897. [PMID: 37918158 DOI: 10.1016/j.foodchem.2023.137897] [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: 08/14/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/04/2023]
Abstract
In this study, we establish an efficient enzymatic approach for producing novel inotodiyl-oleates (IOs) from pure inotodiol and oleic acid to improve the properties of inotodiol. For the esterification between inotodiol and oleic acid, CALA and n-hexane were the optimal biocatalyst and solvents for forming IOs with 80.17% conversion yield. These IOs comprised two distinct monoesters, the C3 or C22 ester forms of inotodiol. Intriguingly, no diesters were detected. The IOs had a melting point of 53.48 °C, much lower than that of inotodiol (192.06 °C). The in vitro digestion rate of IOs (25-28%) was significantly (p < 0.05) lower than that of cholesteryl-oleate (60%). Additionally, IOs exhibited much lower in vivo absorption than inotodiol when orally administered using different formulations (p < 0.05). The results indicated that IOs were resistant to enzymatic digestion in the small intestine, which could be advantageous in targeting the large intestine for disease treatments.
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Affiliation(s)
- Phu Cuong Nguyen
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - My Tuyen Thi Nguyen
- Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea; Department of Food Technology, Can Tho University, Can Tho 94000, Viet Nam
| | - So-Young Ban
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; CARBOEXPERT Inc., Daejeon 34134, Republic of Korea
| | - Kyeong-Ok Choi
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Ji-Hyun Park
- CARBOEXPERT Inc., Daejeon 34134, Republic of Korea
| | - Phuong Lan Tran
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; Department of Food Technology, An Giang University, Long Xuyen 880000, Viet Nam; Vietnam National University of Ho Chi Minh City, Ho Chi Minh 700000, Viet Nam
| | - Jang-Won Pyo
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jaehan Kim
- Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; CARBOEXPERT Inc., Daejeon 34134, Republic of Korea.
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Evtyugin DD, Evtuguin DV, Casal S, Domingues MR. Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production. Molecules 2023; 28:6526. [PMID: 37764302 PMCID: PMC10535520 DOI: 10.3390/molecules28186526] [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: 07/28/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
Plant sterols (PS) are cholesterol-like terpenoids widely spread in the kingdom Plantae. Being the target of extensive research for more than a century, PS have topped with evidence of having beneficial effects in healthy subjects and applications in food, cosmetic and pharmaceutical industries. However, many gaps in several fields of PS's research still hinder their widespread practical applications. In fact, many of the mechanisms associated with PS supplementation and their health benefits are still not fully elucidated. Furthermore, compared to cholesterol data, many complex PS chemical structures still need to be fully characterized, especially in oxidized PS. On the other hand, PS molecules have also been the focus of structural modifications for applications in diverse areas, including not only the above-mentioned but also in e.g., drug delivery systems or alternative matrixes for functional foods and fats. All the identified drawbacks are also superimposed by the need of new PS sources and technologies for their isolation and purification, taking into account increased environmental and sustainability concerns. Accordingly, current and future trends in PS research warrant discussion.
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Affiliation(s)
- Dmitry D. Evtyugin
- CICECO, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (D.D.E.); (D.V.E.)
- LAQV-REQUIMTE, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Dmitry V. Evtuguin
- CICECO, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (D.D.E.); (D.V.E.)
| | - Susana Casal
- LAQV-REQUIMTE, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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He WS, Sun Y, Li Z, Yang H, Li J, Wang Q, Tan C, Zou B. Enhanced antioxidant capacity of lipoic acid in different food systems through lipase-mediated esterification with phytosterols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7115-7125. [PMID: 35704042 DOI: 10.1002/jsfa.12073] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 06/03/2022] [Accepted: 06/15/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND α-Lipoic acid has excellent antioxidant activity, but its poor lipid solubility greatly limits its practical application. This study was undertaken (i) to develop a novel and efficient enzymatic synthesis of lipophilic lipoic acid esters using Candida sp. 99-125 lipase as a catalyst; and (ii) to systematically evaluate their antioxidant potential against bulk oil, oil-in-water emulsion (O/W) and cooked ground meat. RESULTS Lipophilic lipoic acid esters were successfully and efficiently synthesized using phytosterols as acyl receptor in the presence of Candida sp. 99-125 lipase. The product was identified as phytosterol lipoate by mass spectrometry, Fourier transform infrared spectroscopy and nuclear magnetic resonance. The maximum conversion of phytosterol lipoate surpassed 90% within 12 h and its final yield exceeded 81%. Interestingly, the oil solubility of lipoic acid was increased at least 25-fold and other physicochemical properties were significantly improved. Most importantly, phytosterol lipoate exhibited higher antioxidant activity than lipoic acid in bulk oil, O/W emulsions and cooked ground meat. CONCLUSION The antioxidant capacity of lipoic acid can be significantly enhanced by esterification with phytosterols. Therefore, phytosterol lipoate could be further developed as a new antioxidant for use in oil- and fat-based foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wen-Sen He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yuying Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Zhishuo Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haonan Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Junjie Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qingzhi Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chen Tan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, China
| | - Bin Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Ming S, Li S, Chen Z, Chen X, Wang F, Deng S, Marszałek K, Zhu Z, Zhang W, Barba FJ. Bioinspired Lipase Immobilized Membrane for Improving Hesperidin Lipophilization. Antioxidants (Basel) 2022; 11:1906. [PMID: 36290627 PMCID: PMC9598331 DOI: 10.3390/antiox11101906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 07/29/2023] Open
Abstract
Lipophilization is a promising way to improve the bioavailability of flavonoids. However, the traditional enzymatic esterification methods are time-consuming, and present low yields and purity. Herein, a novel membrane-based lipophilization technology-bioinspired lipase immobilized membranes (BLIMs), including CAL-B@PES, CAL-B@PDA/PES and GA/CAL-B@PDA/PES- were fabricated to improve the antioxidant flavanone glycoside hesperidin lipophilization. Via reverse filtration, PDA coating and GA crosslinking, Candida antarctica lipase B (CAL-B) was stably immobilized on membrane to fabricate BLIMs. Among the three BLIMs, GA/CAL-B@PDA/PES had the greatest enzyme activity and enzyme loading, the strongest tolerance of changes in external environmental conditions (temperatures, pH, heating time, storage time and numbers of cycles) and the highest hesperidin esterification efficiency. Moreover, the optimal operating condition for GA/CAL-B@PDA/PES fabrication was the CAL-B concentration of 0.36 mg/mL, operation pressure of 2 bar, GA concentration of 5% and crosslinking time of 1 h. Afterwards, the hesperidin esterification process did not affect the micromorphology of BLIM, but clearly improved the BLIM permeability and esterified product efficiency. The present study reveals the fabrication mechanism of BLIMs and offers insights into the optimizing strategy that governs the membrane-based lipophilization technology process.
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Affiliation(s)
- Shanxiu Ming
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, China
| | - Shuyi Li
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, China
| | - Zhe Chen
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, China
| | - Xujun Chen
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, China
| | - Feifei Wang
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, China
| | - Shaonan Deng
- Hubei Nanbai Shengtainongye Co., Ltd., Enshi 445000, China
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532 Warsaw, Poland
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Zelwerowicza 2D, 35-601 Rzeszow, Poland
| | - Zhenzhou Zhu
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, China
| | - Wenxiang Zhang
- Biological and Environmental Science and Engineering Division, Water Desalination and Reuse Research Center, King Abdullah University of Science and Technology, Riyadh 11543, Saudi Arabia
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
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Xia X, Ren M, He WS, Jia C, Zhang X. The preparation of phytosteryl succinyl sucrose esters and improvement of their water solubility and emulsifying properties. Food Chem 2022; 373:131501. [PMID: 34763932 DOI: 10.1016/j.foodchem.2021.131501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/20/2021] [Accepted: 10/27/2021] [Indexed: 02/07/2023]
Abstract
Phytosterols have gained much attention due to their outstanding cholesterol-reducing effect, while the insolubility in water limits their application. The aim of this study was to synthesize a novel hydrophilic phytosteryl derivatives-phytosteryl succinyl sucrose esters (PSSEs) and investigated their water solubility and emulsifying properties. PSSEs were synthesized by esterifying phytosterol hemisuccinates with sucrose through a mild chemical reaction. PSSEs were characterized by fourier transform infrared spectroscopy, mass spectroscopy, and nuclear magnetic resonance spectroscopy. The yield of PSSEs exceeded 84% in N,N-dimethylformamide for 36 h of reaction under the selected conditions: 100 mmol/L phytosteryl hemisuccinates, 150 mmol/L sucrose, 110 mmol/L 1-ethyl-3-(3-(dimethylamino)propyl)carbodiimide hydrochlide, 10 mmol/L 4-dimethylaminopyridine and 10 mmol/L p-toluenesulfonic acid. The water insolubility of phytosterols was overcome and the water solubility of PSSEs achieved 2.13 mg/mL. The emulsifying activity of PSSEs was 2.5 times that of phytosterols, reaching 0.95 mg/mL. PSSEs with better water solubility and emulsification properties could facilitate the widespread use of phytosterols in foods.
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Affiliation(s)
- Xue Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Mingxing Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wen-Sen He
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Zhang L, Akhymetkan S, Chen J, Dong Y, Gao Y, Yu X. Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Abstract
Lipases are versatile enzymes widely used in the pharmaceutical, cosmetic, and food industries. They are green biocatalysts with a high potential for industrial use compared to traditional chemical methods. In recent years, lipases have been used to synthesize a wide variety of molecules of industrial interest, and extraordinary results have been reported. In this sense, this review describes the important role of lipases in the synthesis of phytosterol esters, which have attracted the scientific community’s attention due to their beneficial effects on health. A systematic search for articles and patents published in the last 20 years with the terms “phytosterol AND esters AND lipase” was carried out using the Scopus, Web of Science, Scielo, and Google Scholar databases, and the results showed that Candida rugosa lipases are the most relevant biocatalysts for the production of phytosterol esters, being used in more than 50% of the studies. The optimal temperature and time for the enzymatic synthesis of phytosterol esters mainly ranged from 30 to 101 °C and from 1 to 72 h. The esterification yield was greater than 90% for most analyzed studies. Therefore, this manuscript presents the new technological approaches and the gaps that need to be filled by future studies so that the enzymatic synthesis of phytosterol esters is widely developed.
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Zieniuk B, Białecka-Florjańczyk E, Wierzchowska K, Fabiszewska A. Recent advances in the enzymatic synthesis of lipophilic antioxidant and antimicrobial compounds. World J Microbiol Biotechnol 2021; 38:11. [PMID: 34873650 PMCID: PMC8648661 DOI: 10.1007/s11274-021-03200-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/29/2021] [Indexed: 12/15/2022]
Abstract
Due to the increase in the consumption of highly processed food in developed countries, as well as, a growing number of foodborne diseases, exploration of new food additives is an issue focusing on scientific attention and industrial interest. Functional compounds with lipophilic properties are remarkably desirable due to the high susceptibility to the deterioration of lipid-rich food products. This paper in a comprehensive manner provides the current knowledge about the enzymatic synthesis of lipophilic components that could act as multifunctional food additives. The main goal of enzymatic lipophilization of compounds intentionally added to food is to make these substances soluble in lipids and/or to obtain environmentally friendly surfactants. Moreover, lipase-catalyzed syntheses could result in changes in the antioxidant and antimicrobial activities of phenolic compounds, carbohydrates, amino acids (oligopeptides), and carboxylic acids. The review describes also the implementation of a new trend in green chemistry, where apart from simple and uncomplicated chemical compounds, the modifications of multi-compound mixtures, such as phenolic extracts or essential oils have been carried out.
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Affiliation(s)
- Bartłomiej Zieniuk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776, Warsaw, Poland.
| | - Ewa Białecka-Florjańczyk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776, Warsaw, Poland
| | - Katarzyna Wierzchowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776, Warsaw, Poland
| | - Agata Fabiszewska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776, Warsaw, Poland
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Xu L, Li T, Huo Z, Chen Q, Xia Q, Jiang B. Directed Evolution Improves the Enzymatic Synthesis of L-5-Hydroxytryptophan by an Engineered Tryptophan Synthase. Appl Biochem Biotechnol 2021; 193:3407-3417. [PMID: 34097254 DOI: 10.1007/s12010-021-03589-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 05/28/2021] [Indexed: 12/01/2022]
Abstract
L-5-Hydroxytryptophan is an important amino acid that is widely used in food and medicine. In this study, L-5-hydroxytryptophan was synthesized by a modified tryptophan synthase. A direct evolution strategy was applied to engineer tryptophan synthase from Escherichia coli to improve the efficiency of L-5-hydroxytryptophan synthesis. Tryptophan synthase was modified by error-prone PCR. A high-activity mutant enzyme (V231A/K382G) was obtained by a high-throughput screening method. The activity of mutant enzyme (V231A/K382G) is 3.79 times higher than that of its parent, and kcat/Km of the mutant enzyme (V231A/K382G) is 4.36 mM-1∙s-1. The mutant enzyme (V231A/K382G) reaction conditions for the production of L-5-hydroxytryptophan were 100 mmol/L L-serine at pH 8.5 and 35°C for 15 h, reaching a yield of L-5-hydroxytryptophan of 86.7%. Directed evolution is an effective strategy to increase the activity of tryptophan synthase.
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Affiliation(s)
- Lisheng Xu
- School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, China.
| | - Tingting Li
- School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, China
| | - Ziyue Huo
- School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, China
| | - Qiong Chen
- School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, China
| | - Qiuxia Xia
- School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, China
| | - Bianling Jiang
- School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, China
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Comparison of Water-Removal Efficiency of Molecular Sieves Vibrating by Rotary Shaking and Electromagnetic Stirring from Feedstock Oil for Biofuel Production. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Adequate water-removal techniques are requisite to remain superior biofuel quality. The effects of vibrating types and operating time on the water-removal efficiency of molecular sieves were experimentally studied. Molecular sieves of 3 Å pore size own excellent hydrophilic characteristics and hardly absorb molecules other than water. Molecular sieves of 3 Å accompanied by two different vibrating types, rotary shaking and electromagnetic stirring, were used to remove initial water from the reactant mixture of feedstock oil in order to prevent excessive growth or breeding of microorganisms in the biofuel product. The physical structure of about 66% molecular sieves was significantly damaged due to shattered collision between the magnetic bar and molecular sieves during electromagnetic stirring for 1 h. The molecular sieves vibrated by the rotary shaker appeared to have relatively higher water-removal efficiency than those by the electromagnetic stirrer and by keeping the reactant mixture motionless by 6 and 5 wt.%, respectively. The structure of the molecular sieves vibrated by an electromagnetic stirrer and thereafter being dehydrated appeared much more irregular and damaged, and the weight loss accounted for as high as 19 wt.%. In contrast, the structure of the molecular sieves vibrated by a rotary shaker almost remained original ball-shaped, and the weight loss was much less after regenerative treatment for those molecular sieves. As a consequence, the water-removal process using molecular sieves vibrated by the rotary shaker is considered a competitive method during the biofuel production reaction to achieve a superior quality of biofuels.
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Gao X, Zhai Q, Hu M, Li S, Jiang Y. Hierarchically porous magnetic Fe3O4/Fe-MOF used as an effective platform for enzyme immobilization: a kinetic and thermodynamic study of structure–activity. Catal Sci Technol 2021. [DOI: 10.1039/d0cy02146f] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Fe3O4/Fe-MOF integrate magnetic characteristics and hierarchical porous structure for supporting chloroperoxidase (CPO) or horseradish peroxidase (HRP).
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Affiliation(s)
- Xia Gao
- Key Laboratory of Macromolecular Science of Shaanxi Province
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
- PR China
| | - Quanguo Zhai
- Key Laboratory of Macromolecular Science of Shaanxi Province
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
- PR China
| | - Mancheng Hu
- Key Laboratory of Macromolecular Science of Shaanxi Province
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
- PR China
| | - Shuni Li
- Key Laboratory of Macromolecular Science of Shaanxi Province
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
- PR China
| | - Yucheng Jiang
- Key Laboratory of Macromolecular Science of Shaanxi Province
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
- PR China
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13
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Jia C, Xia X, Wang H, Bertrand M, Chen G, Zhang X. Preparation of phytosteryl ornithine ester hydrochloride and improvement of its bioaccessibility and cholesterol-reducing activity in vitro. Food Chem 2020; 331:127200. [DOI: 10.1016/j.foodchem.2020.127200] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 05/26/2020] [Accepted: 05/30/2020] [Indexed: 12/27/2022]
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Chen S, Li J, Fu Z, Wei G, Li H, Zhang B, Zheng L, Deng Z. Enzymatic Synthesis of β-Sitosterol Laurate by Candida rugosa Lipase AY30 in the Water/AOT/Isooctane Reverse Micelle. Appl Biochem Biotechnol 2020; 192:392-414. [DOI: 10.1007/s12010-020-03302-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Accepted: 03/12/2020] [Indexed: 10/24/2022]
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15
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An D, Zhang X, Liang F, Xian M, Feng D, Ye Z. Synthesis, surface properties of glucosyl esters from renewable materials for use as biosurfactants. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.05.079] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Gao X, Ding Y, Sheng Y, Hu M, Zhai Q, Li S, Jiang Y, Chen Y. Enzyme Immobilization in MOF‐derived Porous NiO with Hierarchical Structure: An Efficient and Stable Enzymatic Reactor. ChemCatChem 2019. [DOI: 10.1002/cctc.201900611] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Xia Gao
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
- Shaanxi Key Laboratory of Comprehensive Utilization of Tailings Resources Department of Chemical Engineering & Modern MaterialsShangluo University Shangluo 726000 P.R. China
| | - Yu Ding
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
| | - Yude Sheng
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
| | - Mancheng Hu
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
| | - Quanguo Zhai
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
| | - Shuni Li
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
| | - Yucheng Jiang
- Key Laboratory of Macromolecular Science of Shaanxi Province School of Chemistry and Chemical EngineeringShaanxi Normal University Xi'an 710119 P.R. China
| | - Yu Chen
- Key Laboratory of Macromolecular Science of Shaanxi Province Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education) Shaanxi Key Laboratory for Advanced Energy DevicesShaanxi Normal University Xi'an 710062 P.R. China
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17
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Wang H, Jia C, Guo S, Karangwa E, Zhang X. A new approach for facile synthesis of phytosteryl phenolates. Food Chem 2018; 263:321-326. [DOI: 10.1016/j.foodchem.2018.05.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/29/2018] [Accepted: 05/03/2018] [Indexed: 01/24/2023]
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