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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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Cifuentes-Collari C, Valenzuela-Báez R, Guil-Guerrero JL, Akoh CC, Rincón-Cervera MÁ. Lipase-catalyzed synthesis of 1,3-diacylglycerols containing stearidonic, γ-linolenic and α-linolenic acids in a solvent-free system. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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3
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Zhou J, Lee YY, Mao Y, Wang Y, Zhang Z. Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems. Foods 2022; 11:foods11162400. [PMID: 36010399 PMCID: PMC9407428 DOI: 10.3390/foods11162400] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 12/19/2022] Open
Abstract
Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.
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Affiliation(s)
- Jun Zhou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yilin Mao
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Correspondence:
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Feng K, Fang H, Liu G, Dai W, Song M, Fu J, Wen L, Kan Q, Chen Y, Li Y, Huang Q, Cao Y. Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil. Front Nutr 2022; 9:884829. [PMID: 35571905 PMCID: PMC9093691 DOI: 10.3389/fnut.2022.884829] [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: 02/27/2022] [Accepted: 03/24/2022] [Indexed: 11/18/2022] Open
Abstract
Soy sauce by-product oil (SSBO), a by-product of the soy sauce production process, is the lack of utilization due to an abundance of free fatty acid (FFA) and fatty acid ethyl ester (EE). The utilization of low-cost SSBO to produce value-added diacylglycerol (DAG)-enriched oil and its applications are promising for the sustainability of the oil industry. The objective of this study was to utilize SSBO containing a high content of EE and FFA as raw material to synthesize DAG-enriched oil and to evaluate its nutritional properties in fish. Based on different behaviors between the glycerolysis of EE and the esterification of FFA in one-pot enzymatic catalysis, a two-step vacuum-mediated conversion was developed for the maximum conversions of EE and FFA to DAG. After optimization, the maximum DAG yield (66.76%) and EE and FFA conversions (96 and 93%, respectively) were obtained under the following optimized conditions: lipase loading 3%, temperature 38°C, substrate molar ratio (glycerol/FFA and EE) 21:40, a vacuum combination of 566 mmHg within the initial 10 h and 47 mmHg from the 10th to 14th hour. Further nutritional study in fish suggested that the consumption of DAG-enriched oil was safe and served as a functional oil to lower lipid levels in serum and liver, decrease lipid accumulation and increase protein content in body and muscle tissues, and change fatty acid composition in muscle tissues. Overall, these findings were vital for the effective utilization of SSBO resources and the development of future applications for DAG-enriched oil as lipid-lowering functional oil in food.
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Affiliation(s)
- Konglong Feng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Huaiyi Fang
- College of Marine Sciences, Beibu Gulf University, Qinzhou, China
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Weijie Dai
- Guangdong Huiertai Biotechnology Co., Ltd., Guangzhou, China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., Zhongshan, China
| | - Linfeng Wen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qixin Kan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yunjiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yuanyou Li
- Guangdong Laboratory for Lingnan Modern Agriculture, College of Marine Sciences, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ, United States
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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5
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Lee WJ, Zhang Z, Lai OM, Tan CP, Wang Y. Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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6
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Liu X, Yun KS, Kim IH. Evaluation of Sodium Stearoyl-2-Lactylate and 1, 3-Diacylglycerol Blend Supplementation in Diets with Different Energy Content on the Growth Performance, Meat Quality, Apparent Total Tract Digestibility, and Blood Lipid Profiles of Broiler Chickens. J Poult Sci 2020; 57:55-62. [PMID: 32174765 PMCID: PMC7063077 DOI: 10.2141/jpsa.0190007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Accepted: 03/24/2019] [Indexed: 11/25/2022] Open
Abstract
We evaluated the effects of supplementing an emulsifier blend (sodium stearoyl-2-lactylate and 1, 3-diacylglycerol) in diets with different energy content (normal and 100 kcal/kg reduced) on the growth performance, meat quality, apparent total tract digestibility (ATTD), and blood lipid profile of broiler chickens. Male broiler chickens (n = 1024), with an initial body weight (BW) of 43.60±0.2 g, were used in a 35-day trial. Broiler chickens of similar body weight were randomly allocated to one of four treatment groups in a 2 × 2 factorial arrangement with two levels of dietary energy content and with or without emulsifier blend. Broiler chickens fed on emulsifier blend supplemented diet had a higher body weight gain (BWG) during d 7-21, d 21-35, and overall period (P<0.05), higher BW during overall period (P<0.05), and lower feed conversion ratio (FCR) during d 7-21, d 21-35, and overall period (P<0.05) compared with broilers fed on diets without emulsifier supplementation. Broiler chickens fed on the diet with low energy content had a lower BWG during d 1-7, d 21-35, and overall period (P<0.05), lower BW during overall period, and higher FCR during d 1-7, d 21-35, and overall period (P<0.05). The ATTD of energy tended to decrease in response to low-energy content diet (P<0.10). Drip loss at 7 d post slaughter tended to decrease in response to dietary emulsifier blend supplementation (P<0.10). However, no interactive effects of dietary energy content and emulsifier blend supplementation (P>0.10) were observed on the growth performance, ATTD, blood lipid profiles, meat quality and relative organ weight. In conclusion, dietary emulsifier blend supplementation could improve growth performance, while low dietary energy content would decrease growth performance and ATTD of energy.
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Affiliation(s)
- Xiao Liu
- Department of Animal Resource and Science, Dankook University, Cheonan, Choongnam, 31116, South Korea
| | - Kwan-Sik Yun
- Synergen Inc., 103-2002, Weve The state Apt. 1106, Jung-Dong, WonmiGu, Bucheon -Si, Gyeonggi-Do, Korea
| | - In-Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan, Choongnam, 31116, South Korea
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7
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Baum S, Ritter E, Smirnova I, Schilling M, Liese A. The role of phase behavior in the enzyme catalyzed synthesis of glycerol monolaurate. RSC Adv 2016. [DOI: 10.1039/c6ra05181b] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Partial glycerides such as monoacylglycerides (MAGs) are important functional ingredients with various applications in the cosmetics and food industry.
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Affiliation(s)
- Sören Baum
- Institute of Technical Biocatalysis
- Hamburg University of Technology
- 21073 Hamburg
- Germany
| | - Eric Ritter
- Institute of Thermal Separation Processes
- Hamburg University of Technology
- 21073 Hamburg
- Germany
| | - Irina Smirnova
- Institute of Thermal Separation Processes
- Hamburg University of Technology
- 21073 Hamburg
- Germany
| | | | - Andreas Liese
- Institute of Technical Biocatalysis
- Hamburg University of Technology
- 21073 Hamburg
- Germany
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