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Pan Y, Zhang X, Cong P, Li X, Liu L, Qiu J, Lin S, Jean Eric-Parfait Kouame K, Li J. Human milk fat substitutes rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol simultaneously: Preparation strategy and simulated infant in vitro digestion. Food Res Int 2024; 191:114736. [PMID: 39059926 DOI: 10.1016/j.foodres.2024.114736] [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: 03/26/2024] [Revised: 07/02/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024]
Abstract
In this study, fractionated palm stearin, oleic acid, and linoleic acid were selected as the base materials to prepare human milk fat substitutes (HMFS) rich in OPO and OPL by enzymatic acidolysis combined with physical blending. Under optimum conditions, contents of OPO, OPL, and sn-2 palmitic acid in the OPO and OPL-rich triacylglycerols (TAGs) were higher than that in commercial OPO-rich TAGs, with values of 37.25%, 28.12%, and 79.44%, respectively. Physical blending the OPO and OPL-rich TAGs (47%), bovine milk fat (18%), sunflower oil (13%), coconut oil (13%), corn oil (8%), and palm oil (1%) can obtain HMFS with a fat composition that like HMF. The fatty acid, sn-2 saturated fatty acid, and TAG contents of HMFS were within the lower and upper limit of HMF. The lipolysis degree of infant formula (IF) with HMFS as fat source is 9.0% higher than that of commercial plant oil-based infant formula (PIF), and 3.4% lower than that of human milk. IF with HMFS as fat source released less saturated free fatty acids and more saturated monoacylglycerols during digestion than that of PIF, which would help improve the IF fat utilization by infants.
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Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xueying Zhang
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Pinyao Cong
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Jiaxin Qiu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Shuang Lin
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Jiajun Li
- Heilongjiang Yaolan Dairy Technology Stock Company Ltd., Harbin 150010, China
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2
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Yang D, Zhang Y, Lee YY, Lu Y, Wang Y, Zhang Z. Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties. Food Chem 2024; 444:138635. [PMID: 38325087 DOI: 10.1016/j.foodchem.2024.138635] [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: 11/13/2023] [Revised: 01/17/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024]
Abstract
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an exponential model. A relationship equation featuring reaction parameters of the two reations was established to predict the ID and physicochemical characteristics in continuous interesterification. The prediction of the ID based on triacylglycerol composition was reliable, with an R2 value greater than 0.85. Interesterification produced more high-melting-point components for both reactions, but the acyl migration in the batch-stirring reactor was much greater, resulting in faster crystallization, a more delicate crystal network, and lower hardness. The relationship equation can be employed to predict the ID, but the prediction of physicochemical properties was constrained by the difference in acyl migration degree between the two reactions.
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Affiliation(s)
- Dubing Yang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yanan Zhang
- NO.27 Shandanan Road, Shandong University Hospital, Shandong University, Jinan, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yuxia Lu
- Guangzhou Flavours & Fragrances Co., Ltd., China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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3
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Xu Q, Wang S, Zou Q, Chen W, Lan D, Wang Y. Streamlined enzymatic synthesis of human milk fat substitutes. Food Chem 2024; 443:138476. [PMID: 38306908 DOI: 10.1016/j.foodchem.2024.138476] [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: 09/18/2023] [Revised: 12/11/2023] [Accepted: 01/15/2024] [Indexed: 02/04/2024]
Abstract
The positional distribution of palmitic acid (PA) in human milk fat substitutes (HMFSs) plays a pivotal role in mimicking the nutritional profile of human milk fat for nourishing non-breastfed infants. This study innovatively introduced a streamlined enzymatic process for preparing HMFSs rich in sn-2 PA using palm stearin, a PA-rich source without the necessity for positional distribution of PA. The initial step involved enhancing the sn-2 PA concentration through enzymatic interesterification using Lipase UM1, which exhibited superior catalytic efficiency than Novozym 435. This process increased the sn-2 PA level from 40.98 % to 64.51 %. Subsequently, acidolysis was employed to reduce PA levels by replacing PA at sn-1,3 positions using sn-1,3-regioselective lipases. The PA content decreased from 60.64 % to 26.73 %, simultaneously raising the relative sn-2 PA concentration to 71.57 %, meeting the benchmarks for HMFSs. This study establishes a robust conceptual framework for the prospective industrial synthesis of HMFSs.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Shushu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Wen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan 528000, PR China.
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4
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Tian Y, Zhou Y, Li L, Huang C, Lin L, Li C, Ye Y. Effect of substrate composition on physicochemical properties of the medium-long-medium structured triacylglycerol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:942-955. [PMID: 37708388 DOI: 10.1002/jsfa.12982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/04/2023] [Accepted: 09/15/2023] [Indexed: 09/16/2023]
Abstract
BACKGROUND Nutritional and functional qualities and applications of structured lipids (SL) depend on the composition and molecular structure of fatty acids in the glycerol backbone of triacylglycerol (TAG). However, the relationship between the substrate composition and physicochemical qualities of SL has not been revealed. The investigation aims to disclose the effect of substrate composition on the physicochemical properties of medium-long-medium structured lipids (MLM-SLs) by enzymatic interesterification of Lipozyme TLIM/RMIM. RESULTS The medium-long-chain triacylglycerol (MLCT) yield could reach 70.32%, including 28.98% CaLCa (1,3-dioctonyl-2-linoleoyl glyceride) and 24.34% CaOCa (1,3-didecanoyl-2-oleoyl glyceride). The sn-2 unsaturated fatty acid composition mainly depended on long-chain triacylglycerol (LCT) in the substrate. The increased carbon chain length and double bond in triacylglycerol decreased its melting and crystallization temperature. The balanced substrate composition of MCT/LCT increased the size and finer crystals. Molecular docking simulation revealed that the MLCT molecule mainly interacted with the catalytic triplets of Lipozyme TLIM (Arg81-Ser83-Arg84) and the Lipozyme RMIM (Tyr183-Thr226-Arg262) by OH bond. The oxygen atom of the ester on the MLCT molecule was primarily bound to the hydrogen of hydroxyl and amino groups on the binding sites of Lipozyme TLIM/RMIM. The intermolecular interplay between MLCT and Lipozyme RMIM is more stable than Lipozyme TLIM due to the formation of lower binding affinity energy. CONCLUSION This research clarifies the interaction mechanism between MLCT molecules and lipases, and provides an in-depth understanding of the relationship between substrate composition, molecular structure and physicochemical property of MLM-SLs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yunong Tian
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Yanhui Zhou
- Hunan Singular Biological Technology Co. Ltd, Changsha, China
| | - Lu Li
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Chuanqing Huang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, National Engineering Research Center for Non-Food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Academy of Sciences, Nanning, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Yong Ye
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
- SCUT - Zhuhai Institute of Modern Industrial Innovation, Zhuhai, China
- Jiangxi Environmental Engineering Vocational College, Ganzhou, China
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Zou S, Zhou J, Du Y, Cheng J, Wang Y, Zhang Z. Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification. Food Chem 2023; 429:136980. [PMID: 37527600 DOI: 10.1016/j.foodchem.2023.136980] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 08/03/2023]
Abstract
Edible beef tallow (BT) has been widely used in Sichuan hotpot due to its unique flavor and texture. However, BT should not be consumed in excess caused by its trans-fatty acids and cholesterol issues. In this study, a BT substitute was prepared after enzymatic interesterification in a pilot-scale packed-bed reactor using soybean oil and fully hydrogenated palm oil (4:3, w/w) as feedstock. The products were characterized against BT in terms of fatty acid/triacylglycerol compositions, solid fat content, polymorphism, and melting/crystallization behaviors to select the most promising BT substitute. The optimal flow rate was 120 mL/min. Changes in volatile compounds during stir-frying and simmering were also investigated for Sichuan hotpots made with these two oils. The volatile compounds of BT substitute were similar to that of natural BT. The findings will contribute to expanding the base oil categories of Sichuan hotpot oils.
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Affiliation(s)
- Shuo Zou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jun Zhou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yilin Du
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jianqiang Cheng
- Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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6
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Zhang Y, Wang X, Wang X. Acyl migration of 2-monoacylglycerols rich in DHA: Effect of temperature and solvent medium. Food Chem 2023; 412:135501. [PMID: 36716621 DOI: 10.1016/j.foodchem.2023.135501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/12/2023] [Accepted: 01/14/2023] [Indexed: 01/18/2023]
Abstract
Acyl migration of 2-monoacylglycerols (2-MAGs) rich in DHA is a universal reaction occurring during storage and structural lipid synthesis, and affects their nutritional value. In this study, their acyl migration was investigated under different systems and temperatures. The enhanced temperature promoted acyl migration, leading to a 5.6-fold increase from 20 °C to 50 °C. The kinetic study indicated rate constants followed the order: hexane > solvent-free > dichloromethane > ethanol ≈ acetone ≈ acetonitrile > t-butanol, and positively correlated with log P of solvent. During acyl migration in ethanol, acetone, acetonitrile and t-butanol at 40 °C, DHA content in 2-MAGs was higher than in 1-MAGs, indicating slow acyl migration of DHA; while at 50 °C, the difference of DHA distribution was small, due to increasing acyl migration rate. The results suggest that acyl migration of different fatty acids can be regulated by changing conditions to enrich DHA at sn-2 position.
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Affiliation(s)
- Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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7
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Ai H, Lee YY, Xie X, Tan CP, Ming Lai O, Li A, Wang Y, Zhang Z. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system. Food Chem 2023; 412:135558. [PMID: 36716631 DOI: 10.1016/j.foodchem.2023.135558] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Palm olein (POL) was modified by enzymatic interesterification with different degrees of acyl migration in a solvent-free packed bed reactor. The fatty acid and acylglycerol composition, isomer content, thermodynamic behavior, and relationship between crystal polymorphism, solid fat content (SFC), crystal microstructure, and texture before and after modification were studied. We found that the increase in sn-2 saturation interesterification was not only due to the generated tripalmitin (PPP) but also caused by acyl migration, and the SFC profiles were changed accordingly. The emergence of high melting point acylglycerols was an important factor accelerating the crystallization rate, further shortening the crystallization induction time, leading to the formation of large crystal spherulites, thereby reducing the hardness. The transformation from the β' to the β form occurred during post-hardening during storage. The isomer content also affected the physicochemical properties of the modified POL.
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Affiliation(s)
- Hongzeng Ai
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Xiaodong Xie
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Chin Ping Tan
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Oi Ming Lai
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Aijun Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China.
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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Souza-Gonçalves J, Fialho A, Soares CMF, Osório NM, Ferreira-Dias S. Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils. Molecules 2023; 28:molecules28062637. [PMID: 36985609 PMCID: PMC10054457 DOI: 10.3390/molecules28062637] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/15/2023] Open
Abstract
Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). These new TAGs present long-chain fatty acids (L) at position sn-2 and medium-chain fatty acids (M) at positions sn-1,3 (MLM). Crude OPO exhibited a high acidity (12.05–28.75% free fatty acids), and high contents of chlorophylls and oxidation products. Reactions were carried out continuously in a packed-bed bioreactor for 70 h, using sn-1,3 regioselective commercial immobilized lipases (Thermomyces lanuginosus lipase, Lipozyme TL IM; and Rhizomucor miehei lipase, Lipozyme RM IM), in solvent-free media at 40 °C. Lipozyme RM IM presented a higher affinity for C10:0 and C10EE. Lipozyme TL IM preferred C10:0 over C8:0 but C8EE over C10EE. Both biocatalysts showed a high activity and operational stability and were not affected by OPO acidity. The New TAG yields ranged 30–60 and the specific productivity ranged 0.96–1.87 g NewTAG/h.g biocatalyst. Lipozyme RM IM cost is more than seven-fold the Lipozyme TL IM cost. Therefore, using Lipozyme TL IM and crude acidic OPO in a continuous bioreactor will contribute to process sustainability for structured lipid production by lowering the cost of the biocatalyst and avoiding oil refining.
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Affiliation(s)
- Joana Souza-Gonçalves
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal
| | - Arsénio Fialho
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal
- iBB—Institute for Bioengineering and Biosciences and i4HB—Institute for Health and Bioeconomy, Instituto Superior Técnico, 1049-001 Lisbon, Portugal
| | - Cleide M. F. Soares
- Institute of Technology and Research (ITP), Avenida Murilo Dantas 300—Farolandia, Aracaju 49032-490, Brazil
- Tiradentes University (UNIT), Avenida Murilo Dantas 300—Farolandia, Aracaju 49032-490, Brazil
| | - Natália M. Osório
- Instituto Politécnico de Setúbal, Escola Superior de Tecnologia do Barreiro, 2839-001 Lavradio, Portugal
- Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal
| | - Suzana Ferreira-Dias
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal
- Instituto Superior de Agronomia, Universidade de Lisboa, Laboratório de Estudos Técnicos, 1349-017 Lisbon, Portugal
- Correspondence:
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9
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Li Y, Zhang Y, Zhou Y, Zhang Y, Zheng M. A novel and controllable method for simultaneous preparation of human milk fat substitutes (OPL, OPO and LPL): two-step enzymatic ethanolysis-esterification strategy. Food Res Int 2023; 163:112168. [PMID: 36596114 DOI: 10.1016/j.foodres.2022.112168] [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: 08/05/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022]
Abstract
A novel and effective approach based on the two-step ethanolysis-esterification strategy was proposed for the controllable and simultaneous preparation of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL), 1,3-dioleoyl-2-palmitoyl-glycerol (OPO) and 1,3-dilinoleoyl-2-palmitoyl-glycerol (LPL) with adjustable proportions. Enzymatic ethanolysis of fractionated palm stearin was carried out to yield 2-monopalmitoylglycerol (79.4 ± 0.6 %) with over 91.0 % purity at the optimal conditions. The immobilized Candida sp. lipase (CSL) on octyl-functionalized ordered mesoporous silica (OMS-C8) was applied to re-esterify 2-monopalmitoylglycerol with oleic acid and linoleic acid for the simultaneous production of OPL, OPO, and LPL. The total content in the final products was 81.5 %, with 91.3 % of palmitic acid (PA) content at the sn-2 position. Besides, OPL/OPO/LPL was conveniently prepared with suitable proportions for worldwide infants by adjusting the ratio of acyl donors. This paper provides a novel and effective two-step ethanolysis-esterification strategy for the development of human milk fat substitutes (HMFS).
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Affiliation(s)
- Yali Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Yi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Yibin Zhou
- Food Processing Research Institute, Anhui Engineering Laboratory of Agro-products Processing, School of Tea and Food Science, Anhui Agricultural University, No. 130 West Changjiang Road, Hefei, Anhui 230036, China
| | - Yufei Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China.
| | - Mingming Zheng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China.
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10
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Zhang M, Wang P, Jin D, Jian S, Wu J, Huang M, Xie H, Zhao Q, Yang H, Luo P, Yuan H, Xue J, Shen Q. Chain-locked precursor ion scanning based HPLC–MS/MS for in-depth molecular analysis of lipase-catalyzed transesterification of structured phospholipids containing ω-3 fatty acyl chains. Food Chem 2023; 399:133982. [DOI: 10.1016/j.foodchem.2022.133982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 07/06/2022] [Accepted: 08/17/2022] [Indexed: 10/15/2022]
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11
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Zeng J, Wang W, Chen Y, Liu X, Xu Q, Qi S, Lan D, Wang Y. Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds. Foods 2022; 11:3489. [PMID: 36360102 PMCID: PMC9658760 DOI: 10.3390/foods11213489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 08/27/2023] Open
Abstract
The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MSE. Five characteristic markers were identified, including OOO (m/z 902.8151), POL (m/z 874.7850), SOO (m/z 904.8296), PPL (m/z 848.7693), PPS (m/z 852.7987). Regarding the bioactive compound level and antioxidant capacity, the fresh-pressed technique provided higher α-tocopherols (143.15 mg/kg), β-sitosterol (93.20 mg/kg), squalene (102.08 mg/kg), and polyphenols (35.38 mg/kg) and showed stronger overall oxidation stability and antioxidant capacity. Moreover, a total of 65 volatile compounds were detected and identified in four camellia oil products, namely esters (23), aldehydes (19), acids (8), hydrocarbons (3), ketones (3), and others (9), among which pressed oil was dominated by aldehydes, acid, and esters, while refined oil had few aroma components. This study provided a comprehensive comparative perspective for revealing the significant influence of the processing technique on the camellia oil quality and its significance for producing camellia oil of high quality and with high nutritional value.
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Affiliation(s)
- Jing Zeng
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Liu
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qingqing Xu
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Suijian Qi
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528226, 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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Zhang Z, Lee WJ, Sun X, Wang Y. Enzymatic interesterification of palm olein in a continuous packed bed reactor: Effect of process parameters on the properties of fats and immobilized Thermomyces lanuginosus lipase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Romero S, Minari RJ, Collins SE. Lipase-Catalyzed Interesterification of Fully and Partially Hydrogenated Soybean Oil Blends for Bioparaffin Production. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.1c04794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sandra Romero
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC−CONICET), Güemes 3450, Santa Fe 3000, Argentina
| | - Roque J. Minari
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC−CONICET), Güemes 3450, Santa Fe 3000, Argentina
- Facultad de Ingeniería Química, Universidad Nacional del Litoral (FIQ-UNL), Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Sebastián E. Collins
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC−CONICET), Güemes 3450, Santa Fe 3000, Argentina
- Facultad de Ingeniería Química, Universidad Nacional del Litoral (FIQ-UNL), Santiago del Estero 2829, Santa Fe 3000, Argentina
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15
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The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions. Food Chem 2022; 371:131177. [PMID: 34563968 DOI: 10.1016/j.foodchem.2021.131177] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/06/2021] [Accepted: 09/15/2021] [Indexed: 11/24/2022]
Abstract
Soft and solid fats which were fractionated from Pangasius bocourti oil (PBO), namely, Pangasius bocourti olein (PBOL) and Pangasius bocourti stearin (PBST), respectively, were introduced as new base oils for plastic fats. The physicochemical properties of PBO and its fractions were modified after interesterification. Enzymatic interesterification (EIE) reduced the sn-2 palmitic acid content attributed to the occurrence of acyl migration. The PBO solid fat content (SFC) at 20-40 °C increased after chemical interesterification whereas under similar range of temperature, the SFC of PBST decreased after EIE and a steep melting curve was obtained. The effect of interesterification on the crystal polymorphisms was less prominent whereby the initial and interesterified samples exhibited similar crystal forms. The solid state of PBOL was improved after interesterification but post-hardening was observed. Free fatty acids were produced via partial hydrolysis during EIE which contributed to the reduced oxidative stability in the EIE fats.
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Cui R, Xu L, Lan D, Yang B, Wang Y. A novel sn-1,3 specific lipase from Janibacter sp. as catalysts for the high-yield synthesis of long-medium-long type structured triacylglycerols. Food Chem 2021; 366:130523. [PMID: 34303206 DOI: 10.1016/j.foodchem.2021.130523] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 06/20/2021] [Accepted: 07/02/2021] [Indexed: 01/08/2023]
Abstract
Our study offers a novel sn-1,3 specific lipase MAJ1 from marine member Janibacter sp. strain HTCC2649 for preparing long-medium-long (LML) type structured triacylglycerols (TAGs). Firstly, the resin ECR1030 was selected as a suitable support for the immobilization of lipase MAJ1. An efficient synthesis of LML-type structured TAGs by the immobilized lipase MAJ1-catalyzed interesterification of methyl palmitate and tricaprylin was studied in a solvent-free system. The reaction conditions, including substrate molar ratio, temperature and enzyme loading, were optimized. Under the optimum conditions (immobilized lipase MAJ1 of 45 U/g, substrate molar ratio of 4:1, temperature of 35 °C, reaction time of 24 h), the structured TAGs with double long chains (DLCST) were obtained in a yield of 44.3 mol%. Secondly, multi-dimensional mass spectrometry-based shotgun lipidomics (MDMS-SL) was employed to quantify each TAG positional isomer in DLCST. The content of 1,3-dipalmitoyl-2-capryloyl-sn-glycerol in DLCST was 97.6% determined by the MDMS-SL technology.
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Affiliation(s)
- Ruiguo Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bo Yang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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17
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Ghide MK, Yan Y. 1,3-Dioleoyl-2-palmitoyl glycerol (OPO)-Enzymatic synthesis and use as an important supplement in infant formulas. J Food Biochem 2021; 45:e13799. [PMID: 34080206 DOI: 10.1111/jfbc.13799] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/30/2021] [Accepted: 05/09/2021] [Indexed: 01/09/2023]
Abstract
1,3-dioleolyl-2-palmitate (OPO) is an important component of the human milk fat. Its unique fatty acid composition and distribution play an important role in proper infant growth and development. Owing to this, it has been attracting researchers and manufacturers to synthesize and commercialize OPO as an important human milk fat substitute added to infant formulas. In this review, the role of OPO in human milk, the benefits of OPO (sn-2 palmitate)-supplemented infant formulas over the conventional infant formulas on infant growth, and lipase-catalyzed synthesis of OPO are discussed. Over the last 20 years of research on the benefits of OPO (sn2 palmitate)-supplemented infant formulas are summarized. Similarly, studies carried out on lipase catalyzed production of OPO for the last 21 years (1999-2019) are also done focusing on the raw materials, sn1,3-regiospecific lipases, immobilization materials, and solvents used in the laboratory-scale experiments. In addition, OPO-based products currently in the market and future research trends are briefly covered in this review. PRACTICAL APPLICATIONS: This work focuses on lipase-catalyzed synthesis of 1,3-dioleoyl-2-palmitoylglycerol (the most abundant triacyl glycerol in human milk fat) and its benefits to infants when it is added in infant formulas. Over the last 20 years of published research from the literature are summarized and future research trends for efficient OPO synthesis are also covered. This will provide current and future researchers on the field with the necessary background information on OPO synthesis and design their research plans accordingly for cost-effective production of OPO and OPO-supplemented infant formulas.
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Affiliation(s)
- Michael Kidane Ghide
- Key Laboratory of Molecular Biophysics of the Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Yunjun Yan
- Key Laboratory of Molecular Biophysics of the Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
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