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Li W, Wen L, Xiong S, Xiao S, An Y. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chem 2023; 420:135977. [PMID: 37037112 DOI: 10.1016/j.foodchem.2023.135977] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/06/2023] [Accepted: 03/16/2023] [Indexed: 04/07/2023]
Abstract
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
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Affiliation(s)
- Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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2
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Liang M, Ma L, Li X, Feng D, Zhang J, Sun Y. Identification and characterization of two types of triacylglycerol lipase genes from Neocaridina denticulata sinensis. FISH & SHELLFISH IMMUNOLOGY 2022; 131:980-990. [PMID: 36379446 DOI: 10.1016/j.fsi.2022.11.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 06/16/2023]
Abstract
Triacylglycerol lipases (TGLs) can catalyze the hydrolysis reaction of triacylglycerol serving multiple functions in most organisms. Based on the genomic and transcriptomic databases of Neocaridina denticulata sinensis, two TGL genes from N. denticulata sinensis designated NdTGL1 and NdTGL2 were identified and characterized. NdTGL1 showed the highest expression in the stomach, followed by the testis and hepatopancreas, and NdTGL2 exhibited the maximum expression in the hepatopancreas, followed by the stomach and heart. Under the stimulation of copper ion, the expression of NdTGL1 peaked at 12 h and the expression of NdTGL2 elevated significantly at 24 h after stimulation (P < 0.05). It is speculated that NdTGLs may play an important role in the stress response of N. denticulata sinensis. Challenged with Vibrio parahaemolyticus, the expression profiles of NdTGL1 and NdTGL2 in the hepatopancreas was different, which indicates that the immune response of the V. parahaemolyticus challenge might lead to changes in triglyceride metabolism. The recombinant NdTGL (recNdTGL1 and recNdTGL2) were obtained and the enzymatic characterization of recNdTGL1 and recNdTGL2 were determined. The common maximum activity and stability of the recNdTGL1 and recNdTGL2 were observed at 45 °C and 10 °C, respectively. Both recNdTGL1 and recNdTGL2 exhibited the highest activity at pH 10.0. Furthermore, the recNdTGL1 and recNdTGL2 displayed the maximum stability at pH 5.0 and pH 8.0, respectively. In presence of different metal ions, the enzyme activity of recNdTGL1 and recNdTGL2 were inhibited by Cu2+ and Zn2+, and decreased by about 25%. Studies on the triacylglycerol lipases of N. denticulata sinensis provide theoretical support for studies related to fat metabolism in crustaceans and studies on response mechanism of digestive enzymes to microbial pathogens.
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Affiliation(s)
- Meiling Liang
- School of Life Sciences, Institute of Life Sciences and Green Development, Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province, Hebei University, Baoding, 071002, China; Key Laboratory of Microbial Diversity Research and Application of Hebei Province, Hebei University, Baoding, 071002, China
| | - Liya Ma
- School of Life Sciences, Institute of Life Sciences and Green Development, Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province, Hebei University, Baoding, 071002, China
| | - Xin Li
- School of Life Sciences, Institute of Life Sciences and Green Development, Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province, Hebei University, Baoding, 071002, China
| | - Dandan Feng
- School of Life Sciences, Institute of Life Sciences and Green Development, Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province, Hebei University, Baoding, 071002, China
| | - Jiquan Zhang
- School of Life Sciences, Institute of Life Sciences and Green Development, Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province, Hebei University, Baoding, 071002, China.
| | - Yuying Sun
- School of Life Sciences, Institute of Life Sciences and Green Development, Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province, Hebei University, Baoding, 071002, China; Key Laboratory of Microbial Diversity Research and Application of Hebei Province, Hebei University, Baoding, 071002, China.
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3
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Xu Z, Cao Q, Manyande A, Xiong S, Du H. Analysis of the binding selectivity and inhibiting mechanism of chlorogenic acid isomers and their interaction with grass carp endogenous lipase using multi-spectroscopic, inhibition kinetics and modeling methods. Food Chem 2022; 382:132106. [PMID: 35240531 DOI: 10.1016/j.foodchem.2022.132106] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 12/10/2021] [Accepted: 01/05/2022] [Indexed: 11/19/2022]
Abstract
Polyphenols are inhibitors for lipase, but the binding selectivity and mechanism of polyphenol isomers and how they interact with lipase are not clear. Here, chlorogenic acid (CGA) isomers, neochlorogenic acid (NCGA) and cryptochlorogenic acid (CCGA) were used to explore the binding selectivity and mechanism of lipase. An inhibition assay indicated that both CGA isomers had dose-dependent inhibitory effects on lipase; however, the inhibitory effect of NCGA was better (IC50: 0.647 mg/mL) than that of CCGA (IC50: 0.677 mg/mL). NCGA and CCGA formed complexes with lipase at a molar ratio of 1:1, and the electrostatic interaction force plays a major role in the lipase-CCGA system. Molecular dynamics studies demonstrated that NCGA had a greater impact on the structure of lipase. The multi-spectroscopic and modeling results explained the effects of micro-structural changes on the binding site, the interaction force and the inhibition rate of the isomers when they combined with lipase.
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Affiliation(s)
- Zeru Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Qiongju Cao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
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Chen X, Wang P, Wei M, Lin X, Gu M, Fang W, Zheng Y, Zhao F, Jin S, Ye N. Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple-leaf tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3730-3741. [PMID: 34919290 DOI: 10.1002/jsfa.11721] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/17/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Lipids are one of the most important bioactive compounds, affecting the character and quality of tea. However, the contribution of lipids to tea productions is still elusive. Here, we systematically identified the lipid profiles of green, oolong, and black teas in purple-leaf tea (Jinmingzao, JMZ) and green-leaf tea (Huangdan, HD), respectively. RESULTS The lipids analysis showed regular accumulation in tea products with different manufacturing processes, among which the fatty acids, glycerolipids, glycerophospholipids, and sphingolipids contribute to the quality characteristics of tea products, including typical fatty acyl (FA), monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerols (DGDG), and phosphatidylcholine (PC). Compared tea materials with products, levels of fatty acids were up-regulated, while glycerolipids and glycerophospholipids were down-regulated in tea products. FA 18:3, FA 16:0, MGDG 36:6, DGDG 36:6, PC 34:3, and PC 36:6 were the negative contributors to green tea flavor formation of purple-leaf tea. The pathway analysis of significant lipids in materials and products of purple-leaf tea were enriched linolenic acid metabolism pathway and glycerolipid metabolism. CONCLUSION This study provides insights into the lipid metabolism profiles of different tea leaf colors, and found that fatty acids are essential precursors of black tea flavor formation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xuejin Chen
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Pengjie Wang
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Mingxiu Wei
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Xinying Lin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Mengya Gu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Wanping Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Yucheng Zheng
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Feng Zhao
- School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
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Li C, Al-Dalali S, Zhou H, Wang Z, Xu B. Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics. Food Res Int 2021; 149:110651. [PMID: 34600653 DOI: 10.1016/j.foodres.2021.110651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 12/12/2022]
Abstract
This study aimed to evaluate the influence of spices on individual phospholipid molecules of water-boiled salted duck (WSD) processing. Shotgun lipidomics was used to determine the structure of individual phospholipid molecules in raw duck meat and changes of phospholipids in processed-WSD with or without spices. A total of 118 phospholipid molecules were determined during the whole processing. Spices had a significant effect on the changes of most individual phospholipid molecules during the processing, but the overall effect on the phospholipid profile was not obvious. Nine phospholipid molecule markers were screened by partial least squares discriminant analysis, which can be used to distinguish with or without spice treatment. The effect of spices on most phospholipid molecules began on the first day of dry-ripening, and gradually became more obvious in the subsequent processing. Spice's main function was to delay the degradation of individual phospholipid molecules.
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Affiliation(s)
- Cong Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Sam Al-Dalali
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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6
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Cao Q, Huang Y, Zhu QF, Song M, Xiong S, Manyande A, Du H. The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking. Food Chem 2020; 333:127528. [DOI: 10.1016/j.foodchem.2020.127528] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/06/2020] [Accepted: 07/05/2020] [Indexed: 02/06/2023]
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7
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Li C, Li X, Huang Q, Zhuo Y, Xu B, Wang Z. Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics. Food Res Int 2020; 132:109064. [DOI: 10.1016/j.foodres.2020.109064] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 02/06/2023]
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8
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Li C, Li X, Huang Q, Zhou Y, Xu B, Wang Z. Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4017-4026. [PMID: 32153185 DOI: 10.1021/acs.jafc.0c01513] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This paper focuses on the effect of dry-cured salt content on lipidomic profiles during the processing of water-boiled salted duck (WSD). The composition of the molecular species of individual phospholipids (PLs) in raw duck meat was identified by shotgun lipidomics, and the changes in the PLs during processing were analyzed with different contents of dry-cured salt (a 4% low-salt group, a 6% medium-salt group, and an 8% high-salt group). In total, 100 molecular species of phospholipids were determined in raw meat, while 122 species were identified during manufacturing processing. We further found that the amount of dry-cured salt had a great influence on 12 phospholipid molecular species, which could be used as markers to distinguish the treatment groups with different amounts of dry-cured salt. A lower dry-cured salt content (less than 6%) not only had a significant effect on the total PL content but also promoted the degradation of individual PLs (especially those containing unsaturated fatty acids).
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Affiliation(s)
- Cong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Xinfu Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Qianli Huang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - You Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Achouri N, Tomàs-Gamisans M, Triki S, Valero F, Miled N, Fendri A, Smichi N. Dissecting the Interaction Deficiency of a Cartilaginous Fish Digestive Lipase with Pancreatic Colipase: Biochemical and Structural Insights. BIOMED RESEARCH INTERNATIONAL 2020; 2020:3064290. [PMID: 32258111 PMCID: PMC7094207 DOI: 10.1155/2020/3064290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 01/23/2020] [Accepted: 01/29/2020] [Indexed: 11/17/2022]
Abstract
A full-length cDNA encoding digestive lipase (SmDL) was cloned from the pancreas of the smooth-hound (Mustelus mustelus). The obtained cDNA was 1350 bp long encoding 451 amino acids. The deduced amino acid sequence has high similarity with known pancreatic lipases. Catalytic triad and disulphide bond positions are also conserved. According to the established phylogeny, the SmDL was grouped with those of tuna and Sparidae lipases into one fish digestive lipase cluster. The recently purified enzyme shows no dependence for bile salts and colipase. For this, the residue-level interactions between lipase-colipase are yet to be clearly understood. The structural model of the SmDL was built, and several dissimilarities were noticed when analyzing the SmDL amino acids corresponding to those involved in HPL binding to colipase. Interestingly, the C-terminal domain of SmDL which holds the colipase shows a significant role for colipase interaction. This is apt to prevent the interaction between fish lipase and the pancreatic colipase which and can provide more explanation on the fact that the classical colipase is unable to activate the SmDL.
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Affiliation(s)
- Neila Achouri
- University of Sfax, ENIS, Laboratory of Biochemistry and Enzymatic Engineering of Lipases, Road of Soukra, BPW 1173-3038 Sfax, Tunisia
| | - Màrius Tomàs-Gamisans
- UAB, Universitat Autònoma de Barcelona, Departament d'Enginyeria Química, Biològica i Ambiental, Bellaterra Barcelona, Spain
| | - Soumaya Triki
- University of Sfax, Center of Biotechnology of Sfax, Laboratory of Molecular and Cellular Screening Processes, BP 111 7 Road Sidi Mansour km 6, Sfax, Tunisia
| | - Francisco Valero
- UAB, Universitat Autònoma de Barcelona, Departament d'Enginyeria Química, Biològica i Ambiental, Bellaterra Barcelona, Spain
| | - Nabil Miled
- University of Jeddah, College of Science, Department of Biological Sciences, Jeddah, Saudi Arabia
- Functional Genomics and Plant Physiology Unit, Higher Institute of Biotechnology of Sfax, 3038 Sfax, Tunisia
| | - Ahmed Fendri
- University of Sfax, ENIS, Laboratory of Biochemistry and Enzymatic Engineering of Lipases, Road of Soukra, BPW 1173-3038 Sfax, Tunisia
| | - Nabil Smichi
- University of Sfax, ENIS, Laboratory of Biochemistry and Enzymatic Engineering of Lipases, Road of Soukra, BPW 1173-3038 Sfax, Tunisia
- Mayo Clinic Arizona, 13400 Shea Boulevard, Scottsdale, AZ 85259, USA
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10
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Cao Q, Du H, Huang Y, Hu Y, You J, Liu R, Xiong S, Manyande A. The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02365-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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11
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Rmili F, Achouri N, Smichi N, Krayem N, Bayoudh A, Gargouri Y, Chamkha M, Fendri A. Purification and biochemical characterization of an organic solvent-tolerant and detergent-stable lipase from Staphylococcus capitis. Biotechnol Prog 2019; 35:e2833. [PMID: 31050178 DOI: 10.1002/btpr.2833] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/29/2019] [Accepted: 04/19/2019] [Indexed: 12/14/2022]
Abstract
A mesophilic bacterial culture, producing an extracellular alkaline lipase, was isolated from the gas-washing wastewaters generated from the Sfax phosphate plant of the Tunisian Chemical Group and identified as Staphylococcus capitis strain. The lipase, named S. capitis lipase (SCL), has been purified to homogeneity from the culture medium. The purified enzyme molecular weight was around 45 kDa. Specific activities about 3,900 and 500 U/mg were measured using tributyrin and olive oil emulsion as substrates, respectively at 37°C and pH 8.5. Interestingly, the SCL maintained more than 60% of its initial activity over a wide pH values ranging from 5 to 11 with a high stability between pH 9 and 11 after 1 hr of incubation at room temperature. The lipase activity was enhanced in the presence of 2 mM of Mg2+ , Ca2+ , and K+ . SCL showed significant stability in the presence of detergents and organic solvents. Altogether, these features make the SCL useful for industrial applications. Besides, SCL was compatible with commercially available detergents, and its incorporation increases lipid degradation performances making it a potential candidate in detergent formulation.
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Affiliation(s)
- Fatma Rmili
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Route de Soukra, Sfax, Tunisie
| | - Neila Achouri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Route de Soukra, Sfax, Tunisie
| | - Nabil Smichi
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Route de Soukra, Sfax, Tunisie
| | - Najeh Krayem
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Route de Soukra, Sfax, Tunisie
| | - Ahmed Bayoudh
- Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
| | - Youssef Gargouri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Route de Soukra, Sfax, Tunisie
| | - Mohamed Chamkha
- Laboratoire des Bioprocédés Environnementaux, Pôle d'Excellence Régional AUF PER-LBPE, Centre de Biotechnologie de Sfax, Sfax, Tunisia
| | - Ahmed Fendri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, Route de Soukra, Sfax, Tunisie
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12
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Patchimpet J, Sangkharak K, Klomklao S. Lipolytic activity of viscera extract from three freshwater fish species in Phatthalung, Thailand: Comparative studies and potential use as dishwashing detergent additive. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101143] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Kuepethkaew S, Sangkharak K, Benjakul S, Klomklao S. Use of TPP and ATPS for partitioning and recovery of lipase from Pacific white shrimp ( Litopenaeus vannamei) hepatopancreas. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3880-3891. [PMID: 29085130 PMCID: PMC5643804 DOI: 10.1007/s13197-017-2844-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/02/2017] [Accepted: 08/31/2017] [Indexed: 10/18/2022]
Abstract
Lipase recovery from Pacific white shrimp hepatopancreas using a three-phase partitioning (TPP) system in combination with an aqueous two-phase system (ATPS) was studied. TPP system was formed with a simultaneous addition of salt directly to crude extract (CE) followed by an organic solvent addition. The various process parameters required for efficient purification of lipase were optimized. The best lipase yield (87.41%) and purification fold (PF) (3.49-fold) were obtained in the interphase of TPP system, which consisted of the CE to t-butanol ratio of 1:1 (v/v) in the presence of 50% (w/v) (NH4)2SO4. Subsequently, TPP fraction was subjected to ATPS. Effects of phase compositions including PEG molecular weight and concentration, types and concentration of salts, NaCl addition and system pH on lipase partitioning were investigated. With the application of 25% (w/w) PEG1000 and 15% (w/w) MgSO4, at pH 5.0 was found most appropriate since high lipase PF (5.19-fold) and yield (78.46%) in top phase were obtained. The partitioned enzyme exhibited optimal activity at pH 8.0 and 55 °C and was stable at a temperature range of 0-40 °C and a pH range of 7-10. The partitioned lipase showed high tolerance in the presence of ethanol and methanol. Hence, the combined partitioning systems, TPP-ATPS, were found to be an attractive technique for the recovery and partial purification of lipase from Pacific white shrimp hepatopancreas.
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Affiliation(s)
- S. Kuepethkaew
- Biotechnology Program, Faculty of Technology and Community Development, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210 Thailand
| | - K. Sangkharak
- Department of Chemistry, Faculty of Science, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210 Thailand
| | - S. Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - S. Klomklao
- Department of Food Science and Technology, Faculty of Technology and Community Development, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210 Thailand
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14
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Chen Q, Wang X, Cong P, Liu Y, Wang Y, Xu J, Xue C. Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula
Phospholipids During Storage Using Shotgun Lipidomics. Lipids 2017; 52:1045-1058. [DOI: 10.1007/s11745-017-4305-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Accepted: 09/19/2017] [Indexed: 11/24/2022]
Affiliation(s)
- Qinsheng Chen
- ; College of Food Science and Engineering; Ocean University of China; No. 5, Yu Shan Road Qingdao Shandong Province 266003 China
| | - Xincen Wang
- ; College of Tea and Food Science; Wuyi University; No. 16, Wu Yi Avenue Wuyishan Fujian Province 354300 China
| | - Peixu Cong
- ; College of Food Science and Engineering; Ocean University of China; No. 5, Yu Shan Road Qingdao Shandong Province 266003 China
| | - Yanjun Liu
- ; College of Food Science and Engineering; Ocean University of China; No. 5, Yu Shan Road Qingdao Shandong Province 266003 China
| | - Yuming Wang
- ; College of Food Science and Engineering; Ocean University of China; No. 5, Yu Shan Road Qingdao Shandong Province 266003 China
| | - Jie Xu
- ; College of Food Science and Engineering; Ocean University of China; No. 5, Yu Shan Road Qingdao Shandong Province 266003 China
| | - Changhu Xue
- ; College of Food Science and Engineering; Ocean University of China; No. 5, Yu Shan Road Qingdao Shandong Province 266003 China
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15
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Sae-Leaw T, Benjakul S. Lipase from liver of seabass (Lates calcarifer): Characteristics and the use for defatting of fish skin. Food Chem 2017; 240:9-15. [PMID: 28946358 DOI: 10.1016/j.foodchem.2017.07.089] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 05/26/2017] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
Abstract
Lipase from liver of seabass (Lates calcarifer), with a molecular weight of 60kDa, was purified to homogeneity using ammonium sulfate precipitation and a series of chromatographies, including diethylaminoethyl sepharose (DEAE) and Sephadex G-75 size exclusion columns. The optimal pH and temperature were 8.0 and 50°C, respectively. Purified lipase had Michaelis-Menten constant (Km) and catalytic constant (kcat) of 0.30mM and 2.16s-1, respectively, when p-nitrophenyl palmitate (p-NPP) was used as the substrate. When seabass skin was treated with crude lipase from seabass liver at various levels (0.15 and 0.30units/g dry skin) for 1-3h at 30°C, the skin treated with lipase at 0.30 units/g dry skin for 3h had the highest lipid removal (84.57%) with lower lipid distribution in skin. Efficacy in defatting was higher than when isopropanol was used. Thus, lipase from liver of seabass could be used to remove fat in fish skin.
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Affiliation(s)
- Thanasak Sae-Leaw
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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16
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The smooth-hound lipolytic system: Biochemical characterization of a purified digestive lipase, lipid profile and in vitro oil digestibility. Int J Biol Macromol 2017; 102:1120-1129. [PMID: 28476598 DOI: 10.1016/j.ijbiomac.2017.05.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 04/27/2017] [Accepted: 05/01/2017] [Indexed: 12/31/2022]
Abstract
In order to identify fish enzymes displaying novel biochemical properties, we choose the common smooth-hound (Mustelus mustelus) as a starting biological material to characterize the digestive lipid hydrolyzing enzyme. A smooth-hound digestive lipase (SmDL) was purified from a delipidated pancreatic powder. The SmDL molecular weight was around 50kDa. Specific activities of 2200 and 500U/mg were measured at pH 9 and 40°C using tributyrin and olive oil emulsion as substrates, respectively. Unlike known mammal pancreatic lipases, the SmDL was stable at 50°C and it retained 90% of its initial activity after 15min of incubation at 60°C. Interestingly, bile salts act as an activator of the SmDL. It's worth to notice that the SmDL was also salt-tolerant since it was active in the presence of high salt concentrations reaching 0.8M. Fatty acid (FA) analysis of oil from the smooth-hound viscera showed a dominance of unsaturated ones (UFAs). Interestingly, the major n-3 fatty acids were DHA and EPA with contents of 18.07% and 6.14%, respectively. In vitro digestibility model showed that the smooth hound oil was efficiently hydrolyzed by pancreatic lipases, which suggests the higher assimilation of fish oils by consumers.
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17
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Smichi N, Fendri A, Triki S, Arondel V, Rebai A, Gargouri Y, Miled N. Biochemical characterization, cloning and molecular modeling of a digestive lipase from red seabream ( Pagrus major): Structural explanation of the interaction deficiency with colipase and lipidic interface. Eng Life Sci 2017; 17:664-677. [PMID: 32624812 DOI: 10.1002/elsc.201600246] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 11/30/2016] [Accepted: 01/05/2017] [Indexed: 11/12/2022] Open
Abstract
Red seabream digestive lipase (RsDL) was purified from fresh pyloric caeca. Pure RsDL has an apparent molecular mass of 50 kDa. The RsDL is more active on short-chain triacylglycerols (TC4), and enzymatic activity decreases when medium (TC8) or long-chain (olive oil) triacylglycerols were used as substrates. The specific activities of RsDL are very weak as compared to those obtained with classical pancreatic lipases. No colipase was detected in the red seabream pyloric caeca. Furthermore, the RsDL was not activated by a mammal colipase. Similar results were reported for annular seabream lipase. In order to explain structurally the discrepancies between sparidae and mammal lipases, genes encoding mature RsDL and five other lipases from sparidae fish species were cloned and sequenced. Phylogenetic studies indicated the closest homology of sparidae lipases to bird pancreatic ones. Structural models were built for annular seabream and RsDL under their closed and open forms using mammal pancreatic lipases as templates. Several differences were noticed when analyzing the amino acids corresponding to those involved in HPL binding to colipase. This is likely to prevent interaction between the fish lipase and the mammalian colipase and may explain the fact that mammalian colipase is not effective in activating sparidae lipases. In addition, several hydrophobic residues, playing a key role in anchoring pancreatic lipase onto the lipid interface, are replaced by polar residues in fish lipases. This might explain the reason why the latter enzymes display weak activity levels when compared to mammalian pancreatic lipases.
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Affiliation(s)
- Nabil Smichi
- Laboratory of Biochemistry and Enzymatic Engineering of Lipases ENIS Sfax Tunisia
| | - Ahmed Fendri
- Laboratory of Biochemistry and Enzymatic Engineering of Lipases ENIS Sfax Tunisia
| | - Soumaya Triki
- Department of Bioinformatics and Human Genetics Center of Biotechnology of Sfax Sfax Tunisia
| | - Vincent Arondel
- Laboratory of Membrane Biogenesis, CNRS, UMR5200 Bordeaux University BP81, 71 Edouard Bourlaux Villenave d'Ornon France
| | - Ahmed Rebai
- Department of Bioinformatics and Human Genetics Center of Biotechnology of Sfax Sfax Tunisia
| | - Youssef Gargouri
- Laboratory of Biochemistry and Enzymatic Engineering of Lipases ENIS Sfax Tunisia
| | - Nabil Miled
- Laboratory of Biochemistry and Enzymatic Engineering of Lipases ENIS Sfax Tunisia
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18
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Kuepethkaew S, Sangkharak K, Benjakul S, Klomklao S. Laundry detergent-stable lipase from Pacific white shrimp (Litopenaeus vannamei) hepatopancreas: Effect of extraction media and biochemical characterization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1180534] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Spizzirri UG, Curcio M, Cirillo G, Picci N, Nicoletta FP, Iemma F. Functional hydrogels with a multicatalytic activity for bioremediation: Single-step preparation and characterization. J Appl Polym Sci 2016. [DOI: 10.1002/app.43338] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Umile Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences; University of Calabria; I-87036 Rende (CS) Italy
| | - Manuela Curcio
- Department of Pharmacy, Health and Nutritional Sciences; University of Calabria; I-87036 Rende (CS) Italy
| | - Giuseppe Cirillo
- Department of Pharmacy, Health and Nutritional Sciences; University of Calabria; I-87036 Rende (CS) Italy
| | - Nevio Picci
- Department of Pharmacy, Health and Nutritional Sciences; University of Calabria; I-87036 Rende (CS) Italy
| | - Fiore Pasquale Nicoletta
- Department of Pharmacy, Health and Nutritional Sciences; University of Calabria; I-87036 Rende (CS) Italy
| | - Francesca Iemma
- Department of Pharmacy, Health and Nutritional Sciences; University of Calabria; I-87036 Rende (CS) Italy
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20
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Smichi N, Miled N, Gargouri Y, Fendri A. A newly thermoactive and detergent-stable lipase from annular sea bream (Diplodus annularis): Biochemical properties. Biotechnol Appl Biochem 2015; 64:79-86. [DOI: 10.1002/bab.1445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 09/03/2015] [Indexed: 11/05/2022]
Affiliation(s)
- Nabil Smichi
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS route de Soukra; Sfax Tunisia
| | - Nabil Miled
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS route de Soukra; Sfax Tunisia
| | - Youssef Gargouri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS route de Soukra; Sfax Tunisia
| | - Ahmed Fendri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS route de Soukra; Sfax Tunisia
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21
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Smichi N, Fendri A, Gargouri Y, Miled N. A High Salt-Tolerant Thermoactive Esterase from Golden Grey Mullet: Purification, Characterization and Kinetic Properties. J Food Biochem 2015. [DOI: 10.1111/jfbc.12129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nabil Smichi
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS; Route de Soukra Sfax BP 3038 Tunisia
| | - Ahmed Fendri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS; Route de Soukra Sfax BP 3038 Tunisia
| | - Youssef Gargouri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS; Route de Soukra Sfax BP 3038 Tunisia
| | - Nabil Miled
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases; ENIS; Route de Soukra Sfax BP 3038 Tunisia
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22
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Bouchaâla E, BouAli M, Ali YB, Miled N, Gargouri Y, Fendri A. Biochemical Characterization and Molecular Modeling of Pancreatic Lipase from a Cartilaginous Fish, the Common Stingray (Dasyatis pastinaca). Appl Biochem Biotechnol 2015; 176:151-69. [DOI: 10.1007/s12010-015-1564-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 03/12/2015] [Indexed: 11/29/2022]
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23
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Synthesis of alkyl coumarate esters by celite-bound lipase of Bacillus licheniformis SCD11501. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.molcatb.2013.12.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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