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Guo Y, Nie Z, Cao M, Yang T, Tao G, Song L, Liu R, Chang M, Wang X. Exploring the characteristics, digestion behaviors, and nutraceutical potential of the underutilized Chimonanthus praecox (L.) link kernel oil: A combined in vitro and in vivo study. Food Chem 2024; 455:139898. [PMID: 38823123 DOI: 10.1016/j.foodchem.2024.139898] [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: 03/30/2024] [Revised: 05/21/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
Chimonanthus praecox (L.) Link kernel oil (LMO) has the potential to expand the variety of nutraceutical plant oils available and provide support for the application of functional food. This study aimed to assess the edible potential of LMO by examining its physicochemical characteristics, digestion behaviors, and nutraceutical properties. The results revealed that LMO has a high oil content of 40.84% and is particularly rich in linoleic acid (53.37-56.30%), oleic acid (22.04-25.08%) and triacylglycerol (TAG) of linoleic acid -palmitoleic acid- oleic acid (10.57-12.70%). The quality characteristics and phytochemical composition of LMO were found to be influenced by variety and extraction methods used. In simulated in vitro digestion tests, LMO showed a better lipid release rate and degree. Animal studies further demonstrated that LMO led to better TAG and cholesterol excretion compared to soybean oil and camellia oleifera oil. Overall, this study highlights the potential of LMO as a high-quality edible oil.
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Affiliation(s)
- Yiwen Guo
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zitao Nie
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Minjie Cao
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tian Yang
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China.
| | - Guanjun Tao
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
| | - Lijun Song
- College of Food Science and Technology, Hebei Normal University Of Science & Technology,Qinhuangdao, Hebei, 066000, China
| | - Ruijie Liu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Ming Chang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Wang H, Li H, Lee CK, Mat Nanyan NS, Tay GS. Lipase-catalyzed solvent-free synthesis of monoglycerides from biodiesel-derived crude glycerol: Optimized using response surface methodology. Heliyon 2024; 10:e31292. [PMID: 38803901 PMCID: PMC11129007 DOI: 10.1016/j.heliyon.2024.e31292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/03/2024] [Accepted: 05/14/2024] [Indexed: 05/29/2024] Open
Abstract
The growth of the biodiesel industry has resulted in significant quantity of crude glycerol. It is necessary to explore the synthesis of high-value-added products from crude glycerol. In this study, the enzymatic synthesis of monoglycerides under solvent-free conditions, employing crude glycerol as the primary feedstock, had been investigated. The analysis showed that the highest yield of monoglycerides was obtained after 12 h, and Novozym 435 showed the highest monoglyceride yield of 18.41 % among the three lipases tested, followed by Lipozyme TL IM and Lipozyme RM IM. Monoglycerides were synthesized from biodiesel-derived crude glycerol using Novozym 435 as the catalyst under solvent-free conditions at different parameters, which were catalyst concentration, substrate molar ratio, and temperature. The yield of monoglycerides was examined in single-factor experiments. Response surface methodology (RSM) was subsequently employed to optimize the synthesis conditions based on the single-factor experimental results. The optimal conditions were at an enzyme concentration of 12.7 wt% and a molar ratio of crude glycerol:oil of 5.7:1 at a reaction temperature of 65.2 °C. The experimental yield of monoglycerides under the optimal conditions was 28.93 %, which is close to the value predicted from the RSM model (29.02 %).
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Affiliation(s)
- Hong Wang
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
| | - HongPeng Li
- Tangshan Jinlihai Biodiesel Co. Ltd., Tangshan, 063000, China
| | - Chee Keong Lee
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
- Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
| | - Noreen Suliani Mat Nanyan
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
- Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
| | - Guan Seng Tay
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
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Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods 2023; 12:foods12050983. [PMID: 36900500 PMCID: PMC10001325 DOI: 10.3390/foods12050983] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.
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Huang C, Lin Z, Zhang Y, Liu Z, Tang X, Li C, Lin L, Huang W, Ye Y. Structure-guided preparation of fuctional oil rich in 1,3-diacylglycerols and linoleic acid from Camellia oil by combi-lipase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:108-117. [PMID: 35810339 DOI: 10.1002/jsfa.12117] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/13/2022] [Accepted: 07/10/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Diacylglycerol (DAG)-enriched oil has been attracting attention because of its nutritional benefits and biological functions, although the composition of its various free fatty acids (FFAs) and an unclear relationship between substrate and yield make it difficult to be identified and qualified with respect to its production. In the present study, linoleic acid-enriched diacylglycerol (LA-DAG) was synthesized and enriched from Camellia oil by the esterification process using the combi-lipase Lipozyme TL IM/RM IM system. RESULTS The relationship between FFA composition and DAG species productivity was revealed. The results showed that heterogeneous FFA with a major constituent (more than 50%) exhibited higher DAG productivity and inhibited triacylglycerol productivity compared to homogeneous constituents. Joint characterization by high-performance liquid chromatography-evaporative light scattering detection, gas chromatography-mass spectrometry and ultra-performance liquid chromatography-heated electrospray ionization-tandem mass spectrometry identified that DAG components contained dilinoleic acid acyl glyceride, linoleyl-oleyl glyceride and dioleic acid acyl glyceride in esterification products. Under the optimum conditions, 60.4% 1,3-DAG and 61.3% LA-DAG in the crude product at 1 h reaction were obtained, and further purified to 81.7% LA-DAG and 94.7% DAG via silica column chromatography. CONCLUSION The present study provides a guideline for the identification of DAG species, as well as a structure-guided preparation method of DAG-enriched oils via the cost-effective combi-lipase. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chuanqing Huang
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Zepeng Lin
- Guangdong Kangxin Detection Technology Co., Ltd., Guangzhou, China
| | - Yunlong Zhang
- Guangdong Kangxin Detection Technology Co., Ltd., Guangzhou, China
| | - Zeyu Liu
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoyue Tang
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Lin Lin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenqian Huang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yong Ye
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
- Jiangxi Environmental Engineering Vocational College, Ganzhou, China
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Wang X, Liu K, Wang Y, Huang Z, Wang X. Preparation of 2-Arachidonoylglycerol by Enzymatic Alcoholysis: Effects of Solvent and Water Activity on Acyl Migration. Foods 2022; 11:3213. [PMCID: PMC9601288 DOI: 10.3390/foods11203213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Enzymatic alcoholysis was performed in an organic medium to synthesize 2-monoacylglycerol (2-MAG) rich in arachidonic acid. The results showed that solvent type and water activity (aw) significantly affected the 2-MAG yield. Under the optimum conditions, 33.58% 2-MAG was produced in the crude product in t-butanol system. Highly pure 2-MAG was obtained after two-stage extraction using 85% ethanol aqueous solution and hexane at first stage and dichloromethane and water at second stage. Isolated 2-MAG was used as substrate to investigate the effect of solvent type and aw on 2-MAG acyl migration in a lipase-inactivated system. The results indicated that non-polar solvents accelerated the acyl migration of 2-MAG, whereas isomerization was inhibited in polar solvent systems. The aw exhibited the strongest inhibition effect on 2-MAG isomerization at 0.97, but also affected the hydrolysis of glycerides and lipase selectivity.
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Affiliation(s)
- Xiaohan Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Keying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yifan Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhuoneng Huang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaosan Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-85876799
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6
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Enrichment of nervonic acid in Acer truncatum Bunge oil by combination of two-stage molecular distillation, one-stage urea complexation and five-stage solvent crystallization. Chin J Chem Eng 2022. [DOI: 10.1016/j.cjche.2022.10.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Zhang H, Secundo F, Sun J, Mao X. Advances in enzyme biocatalysis for the preparation of functional lipids. Biotechnol Adv 2022; 61:108036. [PMID: 36130694 DOI: 10.1016/j.biotechadv.2022.108036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/02/2022]
Abstract
Functional lipids, mainly ω-3 polyunsaturated fatty acids (n-3 PUFAs) such as eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3), are known to have a variety of health benefits. Lipases and phospholipases are widely used to prepare different forms of structured lipids, since biocatalytic methods can be carried out under mild conditions, preserving the quality of the products. On the other hand, many processes still are conducted at high temperatures and with organic solvents, which are conditions unfavorable for the production of nutritional products. This article gives an updated overview of enzyme biocatalysis methods for the preparation of different derivatives containing n-3 PUFAs, including specific reactions, enzyme immobilization research for high-efficiency catalysis, and enzyme engineering technologies (higher selectivity, stability, and activity). Furthermore, advanced control strategies of biocatalytic processes and reactors are presented. The future prospect and opportunities for marine functional lipids are also discussed. Therefore, the obtainment of enzymes endowed with superior properties and the development of optimized processes, still have to be pursued to achieve greener bio-catalyzed processes.
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Affiliation(s)
- Haiyang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Francesco Secundo
- Istituto di Chimica del Riconoscimento Molecolare, CNR, v. Mario Bianco 9, Milan 20131, Italy
| | - Jianan Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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8
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Real-time authentication of minced shrimp by rapid evaporative ionization mass spectrometry. Food Chem 2022; 383:132432. [PMID: 35182874 DOI: 10.1016/j.foodchem.2022.132432] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 01/23/2022] [Accepted: 02/08/2022] [Indexed: 11/20/2022]
Abstract
Minced shrimp is popular seafood due to its delicious flavor and nutritional value. However, the biological species of raw material of minced shrimp are not distinguished by naked eyes after processing. Thus, an in situ and real-time minced shrimp authentication method was established using iKnife rapid evaporative ionization mass spectrometry (REIMS) based lipidomics. The samples were analyzed under ambient ionization without any tedious preparation step. Seven economic shrimp samples were tested, whose phenotypes were used to develop a real-time recognition model. A total of 19 fatty acids and 45 phospholipid molecular species were efficiently identified and statistically analyzed by multivariate statistical analysis. The results showed that the seven shrimp species were well distinguished, and the most contributing ions at m/z 255.2, 279.2, 301.2, 327.2, 699.5, 742.5, etc., were revealed by variable importance in projection. The proposed iKnife REIMS showed excellent performance in minced shrimp authentication.
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Huang C, Liu Z, Huang W, Li L, Ye Y. Fabrication, characterization, and purification of nutraceutical diacylglycerol components from Camellia oil. J Food Sci 2022; 87:3856-3871. [PMID: 35904270 DOI: 10.1111/1750-3841.16261] [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: 04/09/2022] [Revised: 06/09/2022] [Accepted: 06/30/2022] [Indexed: 11/29/2022]
Abstract
Converting triacylgycerols (TAGs) from edible oils and fats into structured diacylglycerols (DAGs) is meaningful for reducing obesity. Camellia oil, rich in linoleic acid, has the potential to form structured linoleic acid-1,3-diacylglycerol (LA-1,3-DAG) nutrients in the industry. In this research, the physicochemical properties of modified Camellia oil (MCO) by enzymatic esterification were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), Differential Scanning Calorimetry (DSC), High Performance Liquid Chromatography-Evaporative Light Scattering Detection (HPLC-ELSD), and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS). The relationship between reaction conditions and the DAG compositions is disclosed using multiple factors. It is found that high constituents of DAG increase the melting and crystallization temperature of MCO, lipase Novozym 435 gives the best yield of targeted nutrients (DAG, 1,3-DAG, LA-DAG), and the mixture of lipases, Lipozyme TL IM and Lipozyme RM IM, shows a synergistic effect in the synthetic process of DAG. Subsequently, MCO containing 65.4% DAG, 54.7% LA-DAG, and 47.6% 1,3-DAG content at optimal conditions (2% enzyme dosage, 4 h reaction time, 2.4:1 substrate molar ratio, 25.8% t-butanol as solvent, 60°C temperature) has been obtained and purified using silica column to obtain the final DAG oil containing 96.1% DAG, 64.7% 1,3-DAG, and 78.4% LA-DAG. High constituents of structured DAG oil rich in LA-1,3-DAG can be obtained by enzymatic esterification for industrial production.
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Affiliation(s)
- Chuanqing Huang
- The Department of Pharmaceutical Engineering, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Zeyu Liu
- The Department of Pharmaceutical Engineering, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Wenqian Huang
- Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Lu Li
- The Department of Pharmaceutical Engineering, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Yong Ye
- The Department of Pharmaceutical Engineering, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China.,Forestry Department, Jiangxi Environmental Engineering Vocational College, Ganzhou, China
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Xie D, Chen Y, Yu J, Yang Z, Wang X, Wang X. Progress in enrichment of n-3 polyunsaturated fatty acid: a review. Crit Rev Food Sci Nutr 2022; 63:11310-11326. [PMID: 35699651 DOI: 10.1080/10408398.2022.2086852] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
n-3 Polyunsaturated fatty acids (n-3 PUFA) has been widely used in foods, and pharmaceutical products due to its beneficial effects. The content of n-3 PUFA in natural oils is usually low, which decreases its added value. Thus, there is an increasing demand on the market for n-3 PUFA concentrates. This review firstly introduces the differences in bioavailability and oxidative stability between different types of PUFA concentrate (free fatty acid, ethyl ester and acylglycerol), and then provides a comprehensive discussion of different methods for enrichment of lipids with n-3 PUFA including physical-chemical methods and enzymatic methods. Lipases used for catalyzing esterification, transesterification and hydrolysis reactions play an important role in the production of highly enriched various types of n-3 PUFA concentrates. Lipase-catalyzed alcoholysis or hydrolysis reactions are the mostly employed method to prepare high-quality n-3 PUFA of structural acylglycerols. Although many important advantages offered by lipases in enrichment of n-3 PUFA, the high cost of enzyme limits its industrial-scale production. Further research should focus on looking for biological enzymes with extraordinary catalytic ability and clear selectivity. Other novel technologies such as protein engineering and immobilization may be needed to modify lipases to improve its selectivity, catalytic ability and reuse.
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Affiliation(s)
- Dan Xie
- College of Biology and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, PR China
| | - Ye Chen
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Junwen Yu
- College of Biology and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Zhuangzhuang Yang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
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Valorization of Side Stream Products from Sea Cage Fattened Bluefin Tuna (Thunnus thynnus): Production and In Vitro Bioactivity Evaluation of Enriched ω-3 Polyunsaturated Fatty Acids. Mar Drugs 2022; 20:md20050309. [PMID: 35621959 PMCID: PMC9147267 DOI: 10.3390/md20050309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 12/03/2022] Open
Abstract
The valorization of side streams from fishery and aquaculture value-chains is a valuable solution to address one of the challenges of the circular economy: turning wastes into profit. Side streams produced after filleting of sea cage fattened bluefin tuna (Thunnus thynnus) were analyzed for proximate composition and fatty acid profile to evaluate the possibility of producing tuna oil (TO) as a valuable source of ω-3 polyunsaturated fatty acids (PUFA) and testing its bioactivity in vitro. Ethyl esters of total fatty acids (TFA), obtained from TO, were pre-enriched by urea complexation (PUFA-Ue) and then enriched by short path distillation (SPD) up to almost 85% of the PUFA fraction (PUFA-SPe). The bioactivity of TFA, PUFA-SPe, and ethyl esters of depleted PUFA (PUFA-SPd) were tested in vitro, through analysis of lipid metabolism genes, in gilthead sea bream (Sparus aurata) fibroblast cell line (SAF-1) exposed to oils. TFA and PUFA-SPd upregulated transcription factors (pparβ and pparγ) and lipid metabolism-related genes (D6D, fas, fabp, fatp1, and cd36), indicating the promotion of adipogenesis. PUFA-SPe treated cells were similar to control. PUFA-SPe extracted from farmed bluefin tuna side streams could be utilized in fish feed formulations to prevent excessive fat deposition, contributing to improving both the sustainability of aquaculture and the quality of its products.
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12
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Zhou D, Zhao M, Wang J, Faiza M, Chen X, Cui J, Liu N, Li D. A novel and efficient method for punicic acid-enriched diacylglycerol preparation: Enzymatic ethanolysis of pomegranate seed oil catalyzed by Lipozyme 435. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Wang X, Zhu H, Zhang W, Zhang Y, Zhao P, Zhang S, Pang X, Vervoort J, Lu J, Lv J. Triglyceride and fatty acid composition of ruminants milk, human milk, and infant formulae. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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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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15
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Preparation and characterization of sn-2 polyunsaturated fatty acids-rich monoacylglycerols from menhaden oil and DHA-single cell oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Wang Y, Cao M, Liu R, Chang M, Wei W, Jin Q, Wang X. The enzymatic synthesis of EPA-rich medium- and long-chain triacylglycerol improves the digestion behavior of MCFA and EPA: evidence on in vitro digestion. Food Funct 2022; 13:131-142. [PMID: 34870663 DOI: 10.1039/d1fo02795f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Medium-chain triglyceride (MCT) and eicosapentaenoic acid (EPA) have been widely applied in nutritional supplementation. However, when administered individually or mixed, they were unable to maximize their nutritional value. Hence, EPA-rich medium- and long-chain triacylglycerol (MLCT) was synthesized from MCT and EPA-rich fish oil (FO) by enzymatic transesterification. The fatty acids in triglyceride (TAG) were rearranged which resulted in significant changes in TAG profiles compared to the physical mixture of MCT and FO (PM). EPA-containing MML (MML, MLM and LMM) and LLM (LLM, LML and MLL) type TAGs account for 70.21%. The fate of different oils (MCT, FO, PM, and MLCT) across the gastrointestinal tract was subsequently simulated using an in vitro digestion model. The results showed that the physical and structural characteristics of different oils during digestion depended upon the oil type and the microenvironment they were in. After 120 min of small intestine digestion, the degree of hydrolysis for MLCT was higher than that for the other three oils. The final FFA release level was in the following order: MLCT (102.79%) > MCT (95.20%) > PM (85.81%) > FO (74.18%). This can be attributed to the composition and positional distribution of fatty acids in TAGs. What's more, LCFAs (EPA) in MLCT mainly existed in the form of sn-2 MAG, which was conducive to their subsequent absorption and transport. These results may aid in the future rational design of structural lipids, thereby regulating lipid digestion and maximizing the nutritional value of oils.
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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 214122, China.
| | - Minjie Cao
- 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 214122, 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 214122, 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 214122, 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 214122, 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 214122, 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 214122, China.
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17
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Sun S, Lv Y, Wang G, Chen X. Soybean oil-based monoacylglycerol synthesis using bio-compatible amino acid ionic liquid as a catalyst at low temperature. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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18
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Yu H, Byun Y, Chang PS. Lipase-catalyzed two-step esterification for solvent-free production of mixed lauric acid esters with antibacterial and antioxidative activities. Food Chem 2021; 366:130650. [PMID: 34330030 DOI: 10.1016/j.foodchem.2021.130650] [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: 03/18/2021] [Revised: 06/14/2021] [Accepted: 07/19/2021] [Indexed: 01/25/2023]
Abstract
Mixed lauric acid esters (MLE) with antibacterial and antioxidative activities were produced through lipase-catalyzed two-step esterification in solvent-free system without purification. In the first reaction, erythorbyl laurate was synthesized for 72 h. Successive reaction for 6 h at molar ratio of 1.0 (lauric acid to glycerol) produced MLE containing erythorbyl laurate and glyceryl laurate with small amounts of residual substrates, by converting 99.52% of lauric acid. MLE addition (0.5-2.0%, w/w) to Tween 20-stabilized emulsions decreased droplet size, polydispersity index, and zeta-potential, possibly enhancing the emulsion stability. In the emulsions, MLE at 0.5 and 2.0% (w/w) caused 4.4-4.6 and 5.9-6.1 log reductions of Gram-positive (Staphylococcus aureus, Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa), respectively, within 12 h. Lipid hydroperoxide concentrations decreased to 50.8-98.3% in the presence of 0.5-2.0% (w/w) MLE. These findings support a novel approach without needing purification to produce multi-functional food additives for emulsion foods.
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Affiliation(s)
- Hyunjong Yu
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea
| | - Yerim Byun
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Pahn-Shick Chang
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
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19
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Sun Z, Wang Z, Zhang L, Wang Y, Xue C. Enrichment of Alkylglycerols and Docosahexaenoic Acid via Enzymatic Ethanolysis of Shark Liver Oil and Short-path Distillation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1894288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhaomin Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
- Research and Development Center, Weihai Boow Foods Co., Ltd, Weihai, Shandong Province, China
| | - Zhaoqi Wang
- Food Department, Qingdao Institute for Food and Drug Control, Qingdao, Shandong Province, China
| | - Lingyu Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
| | - Yuming Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
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20
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Peng B, Luo T, Chen F, Wang M, Fu JH, Zheng LF, Li J, Deng ZY. Stability comparison of four lipases and catalytic mechanism during the synthesis of 1,3-di-oleic-2-medium chain triacylglycerols in a trace water-in-oil system: Experimental analyses and computational simulations. J Food Biochem 2021; 45:e13667. [PMID: 33837552 DOI: 10.1111/jfbc.13667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 01/02/2021] [Accepted: 01/25/2021] [Indexed: 11/28/2022]
Abstract
In the present study, a kind of structured lipids, namely 1,3-di-oleic-2-medium chain (OMO) triacylglycerols, were synthesized through lipase-catalyzed reactions using coconut oil and rapeseed acid as materials in a trace water-in-oil system. Experimental analysis and computational simulations were undertaken to compare the stability of four lipases including Lipozyme RMIM, Lipozyme TLIM, Novozym 435, and Aspergillus oryzae immobilized lipase (AOIM), and illustrate catalytic mechanism of Novozym 435 during the synthesis of OMO. Fourier transform infrared and molecular dynamics simulation results demonstrated that a decrease in ordered structure (α-helix and β-sheet) led to a reduction in enzyme activity. Compared with Lipozyme RMIM and Novozym 435, Lipozyme TLIM and AOIM exhibited better stability due to a short-chain lid in TLIM, which covers activity sites, and hydrogen bonds formed between activity center of AOIM and water. Among four lipases, AOIM exhibited best catalytic performance: a OMO yield of 30.7% at 3 hr and a good stability of long term (48 hr). Density functional theory results demonstrated that specifically, during the synthesis of OMO triacylglycerol, the addition of Novozym 435 (derived from Candida antarctica lipase B, CALB) substantially lowered reaction barriers (64.4 KJ/mol with CALB vs. 332.7 KJ/mol with no lipase), aiding in the generation of OMO because of the formations of transitional tetrahedral intermediates. A trace water-in-oil system was a green and efficient alternative for lipase-catalyzed production of OMO, and this study provided crucial insights into the stability/instability and catalytic mechanisms of lipase in the synthesis of structured lipids. PRACTICAL APPLICATIONS: We compared the stability of Lipozyme RMIM, Lipozyme 435, Lipozyme TLIM, and AOIM during the synthesis of the OMO triacylglycerols in a trace water-in-oil system, where exhibited a high catalytic activity of lipase in water-oil interface. AOIM had the highest stability and showed the best catalytic performance due to the formation of hydrogen bonds. Besides, for the first time, the transition tetrahedral structure was revealed in the enzymatic synthesis of medium- and long-chain triacylglycerols. This study provides a rational approach to compare lipase stability and a possible hint to choose appropriate enzyme in a specific catalytic condition.
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Affiliation(s)
- Bin Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Fang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Public Health, Nanchang University, Nanchang, China
| | - Mei Wang
- The State Centre of Quality Supervision and Inspection for Camellia Products, Ganzhou, China
| | - Jin-Heng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liu-Feng Zheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jing Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ze-Yuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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21
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Messina CM, Arena R, Manuguerra S, Renda G, Laudicella VA, Ficano G, Fazio G, La Barbera L, Santulli A. Farmed Gilthead Sea Bream ( Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation. Mar Drugs 2021; 19:md19030160. [PMID: 33803687 PMCID: PMC8002999 DOI: 10.3390/md19030160] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/03/2021] [Accepted: 03/11/2021] [Indexed: 12/27/2022] Open
Abstract
This study shows a pilot scale protocol aimed to obtain an omega 3-enriched oil after the processing of farmed gilthead sea bream viscera (SBV); this was oil was tested in vitro for bioactivity, attesting to the possibility to turn waste into profit The quality of the oil, in terms of requirements for animal and human consumption, was assessed by determining some chemical parameters, such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ρ-anisidine (ρ-AV) content, total oxidation value (TOTOX), and phospholipids and free fatty acid (%), both in crude viscera oil (CVO) and refined viscera oil (RVO). Among the extraction conditions, the higher CVO yields were obtained at 60 °C for 10 min (57.89%) and at 80 °C for 10 min (67.5%), and the resulting oxidation levels were low when utilizing both extraction conditions. RVO, obtained from CVO extracted at 60 °C, showed the highest quality on the basis of the assessed parameters. The ethyl esters of the total fatty acid (TFA) contents extracted from RVO were enriched in the ω-3 polyunsaturated fatty acid fraction (PUFAE) up to almost 56% via short path distillation (SPD). Antioxidant activities and adipogenic properties were tested in vitro. PUFAE protected 3T3 L1 cells from oxidative stress and exerted an anti-adipogenic effect in Dicentrarchus labrax pre-adipocytes, attesting to the beneficial properties for both farmed fish and human health. These results could stimulate the adoption of solutions aimed to recover and utilize aquaculture by-products at a higher scale, turning "waste into profit" and indicating a strategy to reach more sustainable business models in aquaculture resource utilization according to the principles of the circular economy.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Giuseppe Renda
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Vincenzo Alessandro Laudicella
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Giovanna Ficano
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Gioacchino Fazio
- Dipartimento di Science Economiche, Aziendali e Statistiche, DSEAS, Università degli Studi di Palermo, Viale delle Scienze, Edificio 13, 90100 Palermo, Italy;
| | - Laura La Barbera
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
- Correspondence:
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22
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Chen C, Zhang C, Zhang Q, Ju X, Wang Z, He R. Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation. Food Chem 2021; 354:129534. [PMID: 33752116 DOI: 10.1016/j.foodchem.2021.129534] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 02/08/2021] [Accepted: 03/03/2021] [Indexed: 10/21/2022]
Abstract
The effect of using highly unsaturated 2-monoglycerides as oleogelators on the properties of soybean oil oleogels designed to eliminate saturated and trans fatty acids was investigated in this study. We adopted a novel two-step synthesis aiming to increase the yield of the 2-monoglycerides. The optimal synthesis conditions were a substrate weight ratio of 2:1 (w/w), 10% Lipozyme 435 (w/w total reactants), and 4 h of reaction time at room temperature. Under these conditions, the 2-monoglyceride yield (40.69%) increased by 10% compared to that of the conventional synthesis route. Additionally, soybean oil oleogels prepared using 10% 2-monoglycerides with or without rice bran wax were systematically characterized by polarized light microscopy, a texture analyzer, XRD spectroscopy, and rheometry. Comparative studies indicated that a combination of rice bran wax and 2-monoglycerides had synergistic effects on gel properties. A mixture of 4% rice bran wax and 6% 2-monoglycerides was found to provide better oleogels.
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Affiliation(s)
- Chong Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Cheng Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Qianyu Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China.
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China.
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23
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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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24
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Abd Razak NN, Pérès Y, Gew LT, Cognet P, Aroua MK. Effect of Reaction Medium Mixture on the Lipase Catalyzed Synthesis of Diacylglycerol. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c00298] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Nurul Nadiah Abd Razak
- Department of Biological Sciences, School of Science and Technology, Sunway University, Petaling Jaya, Selangor 47500, Malaysia
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, 31006, France
| | - Yolande Pérès
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, 31006, France
| | - Lai Ti Gew
- Department of Biological Sciences, School of Science and Technology, Sunway University, Petaling Jaya, Selangor 47500, Malaysia
| | - Patrick Cognet
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, 31006, France
| | - Mohamed Kheireddine Aroua
- Centre for Carbon Dioxide Capture and Utilization (CCDCU), School of Science and Technology, Sunway University, Petaling Jaya, Selangor 47500, Malaysia
- Department of Engineering, Lancaster University, Lancaster, LA1 4YW, United Kingdom
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25
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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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26
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Yuan T, Geng Z, Dai X, Zhang X, Wei W, Wang X, Jin Q. Triacylglycerol Containing Medium-Chain Fatty Acids: Comparison of Human Milk and Infant Formulas on Lipolysis during In Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4187-4195. [PMID: 32186380 DOI: 10.1021/acs.jafc.9b07481] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Medium-chain triacylglycerol (MCT) is widely used in infant formulas (IFs) to provide medium-chain fatty acids (MCFAs) for infants with special fat absorption requirements. However, MCFAs naturally present in human milk are medium-and long-chain triacylglycerols (MLCTs). This study investigated the effect of triacylglycerol containing MCFAs (MLCT vs MCT) on lipolysis by comparison of human milk and IFs containing 0, 20, 30, and 55% of MCT (IF 1 to IF 4) using an in vitro digestion model. Rabbit gastric lipase showed an extent of digestion within the expected range, and was selected as the alternative to human gastric lipase. All IFs showed a lower lipolysis degree compared with human milk. There was no significant difference (p = 0.175) among IFs supplemented with MCT at the end of intestinal digestion. In addition, the digestion of IFs with different MCT contents led to different free fatty acid profiles, which may have health effects on infants.
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Affiliation(s)
- Tinglan Yuan
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ziwei Geng
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinyue Dai
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinghe Zhang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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27
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Castejón N, Señoráns FJ. Enzymatic modification to produce health-promoting lipids from fish oil, algae and other new omega-3 sources: A review. N Biotechnol 2020; 57:45-54. [PMID: 32224214 DOI: 10.1016/j.nbt.2020.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 02/13/2020] [Accepted: 02/16/2020] [Indexed: 01/23/2023]
Abstract
Lipases are a versatile class of enzymes that have aroused great interest in the food and pharmaceutical industries due to their ability to modify and synthesize new lipids for functional foods. Omega-3 polyunsaturated fatty acids (omega-3 PUFAs), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have shown important biological functions promoting human health, especially in the development and maintenance of brain function and vision. Lipases allow selective production of functional lipids enriched in omega-3 PUFAs and are unique enzymatic tools to improve the natural composition of lipids and provide specific bioactivities. This review comprises recent research trends on the enzymatic production of bioactive, structured lipids with improved nutritional characteristics, using new enzymatic processing technologies in combination with novel raw materials, including microalgal lipids and new seed oils high in omega-3 fatty acids. An extensive number of lipase applications in the synthesis of health-promoting lipids enriched in omega-3 fatty acids by enzymatic modification is reviewed, considering the main advances in recent years for production of ethyl esters, 2-monoacylglycerols and structured triglycerides and phospholipids with omega-3 fatty acids, in order to achieve bioactive lipids as new foods and drugs.
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Affiliation(s)
- Natalia Castejón
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - Francisco J Señoráns
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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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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Kowalska M, Woźniak M, Żbikowska A, Kozłowska M. Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids. Biomolecules 2020; 10:biom10010115. [PMID: 31936515 PMCID: PMC7022500 DOI: 10.3390/biom10010115] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/03/2020] [Accepted: 01/07/2020] [Indexed: 11/16/2022] Open
Abstract
The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emulsion systems. Stability, microstructure, color and texture of emulsions were evaluated. The chemical interesterification had an effect on the modified blends properties, and caused an increase in polar fraction content and acid value, and a decrease in nonpolar fraction content. No effect on the fatty acids composition has been found. The evaluation of the prepared emulsions results allowed us to select two of the most stable and favorable samples—both containing chemically interesterified calf tallow and a pumpkin seed oil blend in a ratio of 1:3 as a fatty base, and xanthan gum or carboxymethylcellulose as a thickener. The obtained dispersions, containing fatty bases with improved physicochemical properties and desirable functionality, can be applied as food, cosmetic, and pharmaceutical emulsions.
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Affiliation(s)
- Małgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 27 Chrobrego St, 26-600 Radom, Poland
- Correspondence: ; Tel.: +48-48-3617547
| | - Magdalena Woźniak
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 27 Chrobrego St, 26-600 Radom, Poland
| | - Anna Żbikowska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland;
| | - Mariola Kozłowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland;
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Extraction and purification of eicosapentaenoic acid and docosahexaenoic acid from microalgae: A critical review. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101619] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Wang X, Cheng Y, Jin Q, Wei W, Wang X. Biocatalytic synthesis and characterization of sn-1/3 and sn-2 monoacylglycerols. Biotechnol Lett 2019; 41:789-799. [DOI: 10.1007/s10529-019-02684-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 05/02/2019] [Indexed: 12/25/2022]
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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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