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De Bhowmick G, Guieysse B, Everett DW, Reis MG, Thum C. Novel source of microalgal lipids for infant formula. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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2
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Peng Y, Wang M, Huang X, Yang F, Shi Y, Liao C, Yu D. Investigation into the magnetic immobilization of lipase and its application in the synthesis of structured triacylglycerols. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Lee J, Willett SA, Akoh CC, Martini S. Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Juhee Lee
- Department of Nutrition, Dietetics, and Food Sciences Utah State University Logan Utah USA
| | - Sarah A. Willett
- Department of Food Science and Technology University of Georgia Athens Georgia USA
| | - Casimir C. Akoh
- Department of Food Science and Technology University of Georgia Athens Georgia USA
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Sciences Utah State University Logan Utah USA
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Ferreira GF, Pessoa JGB, Ríos Pinto LF, Maciel Filho R, Fregolente LV. Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Simões T, Ferreira J, Lemos MFL, Augusto A, Félix R, Silva SFJ, Ferreira-Dias S, Tecelão C. Argan Oil as a Rich Source of Linoleic Fatty Acid for Dietetic Structured Lipids Production. Life (Basel) 2021; 11:life11111114. [PMID: 34832990 PMCID: PMC8621445 DOI: 10.3390/life11111114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 01/22/2023] Open
Abstract
Argan oil is rich in long-chain unsaturated fatty acids (FA), mostly oleic and linoleic, and natural antioxidants. This study addresses the production of low-calorie structured lipids by acidolysis reaction, in a solvent-free system, between caprylic (C8:0; system I) or capric (C10:0; system II) acids and argan oil, used as triacylglycerol (TAG) source. Three commercial immobilized lipases were tested: Novozym® 435, Lipozyme® TL IM, and Lipozyme® RM IM. Higher incorporation degree (ID) was achieved when C10:0 was used as acyl donor, for all the lipases tested. Lipozyme® RM IM yielded the highest ID for both systems (28.9 ± 0.05 mol.% C10:0, and 11.4 ± 2.2 mol.% C8:0), being the only catalyst able to incorporate C8:0 under the reaction conditions for biocatalyst screening (molar ratio 2:1 FA/TAG and 55 °C). The optimal conditions for Lipozyme® RM IM in system II were found by response surface methodology (66 °C; molar ratio FA/TAG of 4:1), enabling to reach an ID of 40.9 mol.% of C10:0. Operational stability of Lipozyme® RM IM in system II was also evaluated under optimal conditions, after eight consecutive 24 h-batches, with biocatalyst rehydration between cycles. The biocatalyst presented a half-life time of 103 h.
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Affiliation(s)
- Tiago Simões
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Jessica Ferreira
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Marco F. L. Lemos
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Ana Augusto
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
- CDRSP-Center for Rapid and Sustainable Product Development, Politécnico de Leiria, 2430-028 Marinha Grande, Portugal
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Rafael Félix
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Susana F. J. Silva
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
| | - Suzana Ferreira-Dias
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal;
| | - Carla Tecelão
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (T.S.); (J.F.); (M.F.L.L.); (A.A.); (R.F.); (S.F.J.S.)
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal;
- Correspondence:
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Yuan T, Wei W, Wang X, Jin Q. Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109255] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Castejón N, Señoráns FJ. Enzymatic modification to produce health-promoting lipids from fish oil, algae and other new omega-3 sources: A review. N Biotechnol 2020; 57:45-54. [PMID: 32224214 DOI: 10.1016/j.nbt.2020.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 02/13/2020] [Accepted: 02/16/2020] [Indexed: 01/23/2023]
Abstract
Lipases are a versatile class of enzymes that have aroused great interest in the food and pharmaceutical industries due to their ability to modify and synthesize new lipids for functional foods. Omega-3 polyunsaturated fatty acids (omega-3 PUFAs), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have shown important biological functions promoting human health, especially in the development and maintenance of brain function and vision. Lipases allow selective production of functional lipids enriched in omega-3 PUFAs and are unique enzymatic tools to improve the natural composition of lipids and provide specific bioactivities. This review comprises recent research trends on the enzymatic production of bioactive, structured lipids with improved nutritional characteristics, using new enzymatic processing technologies in combination with novel raw materials, including microalgal lipids and new seed oils high in omega-3 fatty acids. An extensive number of lipase applications in the synthesis of health-promoting lipids enriched in omega-3 fatty acids by enzymatic modification is reviewed, considering the main advances in recent years for production of ethyl esters, 2-monoacylglycerols and structured triglycerides and phospholipids with omega-3 fatty acids, in order to achieve bioactive lipids as new foods and drugs.
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Affiliation(s)
- Natalia Castejón
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - Francisco J Señoráns
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Li WJ, Liu X, Wang JZ, Wu JX, Sheng S, Wu FA, Wang J. Synthesis and characterization of structural lipids with a balanced ratio of n-6/n-3 from mulberry seed oil and α-linolenic acid using a microfluidic enzyme reactor. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.12.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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Wang Q, Xie Y, Johnson DR, Li Y, He Z, Li H. Ultrasonic-pretreated lipase-catalyzed synthesis of medium-long-medium lipids using different fatty acids as sn-2 acyl-site donors. Food Sci Nutr 2019; 7:2361-2373. [PMID: 31367365 PMCID: PMC6657711 DOI: 10.1002/fsn3.1083] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 05/06/2019] [Accepted: 05/08/2019] [Indexed: 02/02/2023] Open
Abstract
The current work aimed to evaluate the effect of ultrasonic treatment on the enzymatic transesterification of medium-long-medium (MLM) lipids using 2-monoacylglycerol, bearing distinct fatty acids at the sn-2 position with palmitic acid, octadecanoic acid, oleic acid, eicosapentaenoic acid, and docosahexaenoic acids as sn-2 acyl donors. The effects of ultrasonic treatment conditions, including substrate concentration, reaction temperature and time, and enzyme loading, on the insertion of fatty acids into the sn-2 acyl position of MLM lipids were investigated. The data showed that low-frequency ultrasonic treatment could remarkably improve the insertion rate of polyunsaturated fatty acid (PUFA) into the sn-2 position of MLM lipids, compared with the conventional treatment method. By increasing the ultrasonic frequency from 20 to 30 KHz, while maintaining power at 150 W, the rate of synthesis of monounsaturated fatty acid and PUFA increased from 23.7% and 26.8% to 26.6% and 32.4% (p < 0.05), respectively. Moreover, ultrasonic treatment reduced the optimum reaction temperature from 45 to 35°C. However, the activity of Lipozyme RM-IM treated with ultrasound considerably declined from 31.10% to 26.90% (p < 0.05) after its fourth cycle, which was lower than that without ultrasonic treatment. This work provokes new routes for the utilization of ultrasonic technology in the synthesis of MLM lipids using different fatty acids as sn-2 acyl donors.
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Affiliation(s)
- Qiang Wang
- College of Food ScienceSouthwest UniversityBeibei, ChongqingChina
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Yuejie Xie
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - David R. Johnson
- Department of Food ScienceUniversity of MassachusettsAmherstMassachusetts
| | - Yuanyuan Li
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Zhifei He
- College of Food ScienceSouthwest UniversityBeibei, ChongqingChina
| | - Hongjun Li
- College of Food ScienceSouthwest UniversityBeibei, ChongqingChina
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