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Wang Y, Rehman A, Jafari SM, Shehzad Q, Yu L, Su Y, Wu G, Jin Q, Zhang H, Suleria HAR, Wang X. Micro/nano-encapsulation of marine dietary oils: A review on biomacromolecule-based delivery systems and their role in preventing cardiovascular diseases. Int J Biol Macromol 2024; 261:129820. [PMID: 38286385 DOI: 10.1016/j.ijbiomac.2024.129820] [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: 05/04/2023] [Revised: 01/07/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Marine-based dietary oils (MDOs), which are naturally obtained from different sources, have been scientifically recommended as potent functional bioactives owing to their therapeutic biological activities; however, they have exhibited plenty of health benefits. Though they are very sensitive to light, temperature, moisture, and oxygen, as well as being chemically unstable and merely oxidized, this may limit their utilization in food and pharmaceutical products. Miro- and nanoencapsulation techniques are considered to be the most promising tactics for enhancing the original characteristics, physiochemical properties, and therapeutic effects of entrapped MDOs. This review focuses on the biomacromolecule-stabilized micro/nanocarriers encompassing a wide range of MDOs. The novel-equipped polysaccharides and protein-based micro/nanocarriers cover microemulsions, microcapsules, nanoemulsions, and nanoliposomes, which have been proven to be encouraging candidates for the entrapment of diverse kinds of MDOs. In addition, the current state-of-the-art loading of various MDOs through polysaccharide and protein-based micro/nanocarriers has been comprehensively discussed and tabulated in detail. Biomacromolecule-stabilized nanocarriers, particularly nanoemulsions and nanoliposomes, are addressed as propitious nanocargos for protection of MDOs in response to thought-provoking features as well as delivering the successful, meticulous release to the desired sites. Gastrointestinal fate (GF) of biopolymeric micro/nanocarriers is fundamentally based on their centrifugation, dimension, interfacial, and physical properties. The external surface of epithelial cells in the lumen is the main site where the absorption of lipid-based nanoparticles takes place. MDO-loaded micro- and nanocarriers with biological origins or structural modifications have shown some novel applications that could be used as future therapies for cardiovascular disorders, thanks to today's cutting-edge medical technology. In the future, further investigations are highly needed to open new horizons regarding the application of polysaccharide and protein-based micro/nanocarriers in food and beverage products with the possibility of commercialization in the near future for industrial use.
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Affiliation(s)
- Yongjin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Abdur Rehman
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Qayyum Shehzad
- School of Fundamental Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Le Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yijia Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC, Australia
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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Atsakou AE, Remonatto D, Júnior RHM, Paz-Cedeno FR, Masarin F, Andrade GSS, de Lucca Gattas EA, de Paula AV. Synthesis of dietary lipids from pumpkin ( Cucurbita pepo. L) oil obtained by enzymatic extraction: a sustainable approach. 3 Biotech 2023; 13:358. [PMID: 37822549 PMCID: PMC10562325 DOI: 10.1007/s13205-023-03781-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 09/20/2023] [Indexed: 10/13/2023] Open
Abstract
This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (Cucurbita pepo. L) oil. The optimal growth conditions for producing pectinase using strain Aspergillus sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was performed at pH 4.0, 50 °C, for 24 h, using a combination of pectinase and cellulase for optimum effectiveness. The crude oil obtained was analyzed for acid, peroxide, and fatty acid composition. The study found a high amount of unsaturated fatty acids, mainly linoleic acid (C18:2), and a 59% oil recovery rate. Subsequently, this oil was subjected to enzymatic acidolysis with capric acid in solvent-free media, catalyzed by lipase Lipozyme RM IM®, resulting in a product with a higher incorporation degree (48.39 ± 0.5 mol%), observed after 24 h at 60 °C using molar ratio oil:acid capric of 1:9 (run 4). The nutritional properties of this oil were improved.
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Affiliation(s)
- Abra Eli Atsakou
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Daniela Remonatto
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Rodney Helder Miotti Júnior
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Fernando Roberto Paz-Cedeno
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | - Fernando Masarin
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
| | | | | | - Ariela Veloso de Paula
- School of Pharmaceutical Sciences (FCF), São Paulo State University (UNESP), Araraquara, SP CEP 14800-903 Brazil
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Wang J, Hu X, Huang Y, Zou Y, Han L, Wang D, Shahidi F. Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle food model system. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00087-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractResponse surface methodology (RSM) was used to optimize the degree of esterification of p-coumaric acid to triolein via lipase-catalyzed acidolysis, and enzyme load, reaction time and mole ratio of substrates were selected as variables in the experimental design. The results showed that the model employed was highly sufficient for determining the effectiveness and interaction of three selected variables, enzyme load, reaction time and the mole ratio of substrates, on the dependent variable, the degree of esterification. Although the optimization point was not found in the selected range of the three variables, the steepest ascent analysis suggested that an increase of these three variables might lead to a stationary point. However, based on the limitations on increasing the range of tested variables, including possible oxidation of synthesized lipids and increased cost, the degree of esterification so yielded in the designed central composite design should be the one closest to the possible ideal optimized degree. The p-coumarates so produced exhibited varying antioxidant performance in the tested muscle food model, which could be explained by their different lipophilicity. Moreover, the potential health benefits of synthesized phenolic lipids have been discussed.
Graphical Abstract
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Conte P, Cinquanta L, Lo Meo P, Mazza F, Micalizzi A, Corona O. Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening. Food Res Int 2021; 139:109845. [DOI: 10.1016/j.foodres.2020.109845] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 11/16/2022]
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Ji S, Wu J, Xu F, Wu Y, Xu X, Gao H, Ju X, Xiong W, Wang L. Synthesis, Purification, and Characterization of a Structured Lipid Based on Soybean Oil and Coconut Oil and Its Applications in Curcumin‐Loaded Nanoemulsions. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000086] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Shengyang Ji
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Jin Wu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Feiran Xu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Ying Wu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Xiaoying Xu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Houbin Gao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No.118 Gaodong Road, Pudong New District Shanghai 200137 P. R. China
| | - Xingrong Ju
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Wenfei Xiong
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Lifeng Wang
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
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Vázquez L, Corzo-Martínez M, Arranz-Martínez P, Barroso E, Reglero G, Torres C. Bioactive Lipids. BIOACTIVE MOLECULES IN FOOD 2019. [DOI: 10.1007/978-3-319-78030-6_58] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Liang S, Wei X, Zhang M, Sun C. Preparation of Structured Lipid Enriched with Medium Chain Triacylglycerol by Chemical Catalyzed Acidolysis of Coconut Oil: Optimized by Response Surface Methodology. J Oleo Sci 2019; 68:1175-1185. [DOI: 10.5650/jos.ess19187] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Shaohua Liang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
| | - Xianzhi Wei
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
| | - Man Zhang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
| | - Cong Sun
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology
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Sánchez DA, Tonetto GM, Ferreira ML. Screening of Lipases with Unusual High Activity in the sn-2 Esterification of 1,3-Dicaprin under Mild Operating Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5010-5017. [PMID: 28573851 DOI: 10.1021/acs.jafc.7b01327] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this work, the synthesis of acylglycerides with high nutritional value was carried out by enzymatic esterification at sn-2 position of 1,3-dicaprin with palmitic acid. A comparative study of the performance of several biocatalysts according to the obtained products was carried out. The results obtained with several of the biocatalysts evaluated are very interesting, and it would be possible to use them to obtain a mixture of acylglycerides to act as a fat substitute. The final product was composed of about 90% of nutritionally attractive glycerides. These glycerides were medium-chain length triglycerides, medium-long chain triglycerides (mainly triglycerides with medium chain fatty acids at sn-1 and sn-3 positions and long chain fatty acid at sn-2 position), and 1,3-diglycerides. Pseudomonas fluorescens lipase and Burkholderia cepacia lipase immobilized on chitosan demonstrated unusual high activity in the sn-2 esterification of 1,3-dicaprin with palmitic acid at 45 °C and 12 h with 33% yield to 1,3-dicaproyl-2-palmitoyl glycerol. Burkholderia cepacia lipase has the advantage of being immobilized; however, BCL/chitosan has the advantages of being immobilized and therefore its easy recovery from the reaction media.
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Affiliation(s)
- Daniel Alberto Sánchez
- Planta Piloto de Ingeniería Química (PLAPIQUI), Universidad Nacional del Sur (UNS)-CONICET , Camino La Carrindanga Km 7, CC 717, 8000 Bahía Blanca, Argentina
| | - Gabriela Marta Tonetto
- Planta Piloto de Ingeniería Química (PLAPIQUI), Universidad Nacional del Sur (UNS)-CONICET , Camino La Carrindanga Km 7, CC 717, 8000 Bahía Blanca, Argentina
| | - María Luján Ferreira
- Planta Piloto de Ingeniería Química (PLAPIQUI), Universidad Nacional del Sur (UNS)-CONICET , Camino La Carrindanga Km 7, CC 717, 8000 Bahía Blanca, Argentina
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Todorova T, Guncheva M, Dimitrova R, Momchilova S. Walnut Oil - Unexplored Raw Material for Lipase-Catalyzed Synthesis of Low-Calorie Structured Lipids for Clinical Nutrition. J Food Biochem 2015. [DOI: 10.1111/jfbc.12167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tsvetomira Todorova
- Institute of Organic Chemistry with Centre of Phytochemistry; Bulgarian Academy of Sciences; Sofia 1113 Bulgaria
| | - Maya Guncheva
- Institute of Organic Chemistry with Centre of Phytochemistry; Bulgarian Academy of Sciences; Sofia 1113 Bulgaria
| | - Roza Dimitrova
- Institute of Organic Chemistry with Centre of Phytochemistry; Bulgarian Academy of Sciences; Sofia 1113 Bulgaria
| | - Svetlana Momchilova
- Institute of Organic Chemistry with Centre of Phytochemistry; Bulgarian Academy of Sciences; Sofia 1113 Bulgaria
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11
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Wang J, Shahidi F. Antioxidant activity of monooleyl and dioleylp-coumarates in in vitro and biological model systems. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300348] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jiankang Wang
- Department of Biology; Memorial University of Newfoundland; St. John's Nfld, Canada
| | - Fereidoon Shahidi
- Department of Biology; Memorial University of Newfoundland; St. John's Nfld, Canada
- Department of Biochemistry; Memorial University of Newfoundland; St. John's Nfld, Canada
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Wang J, Shahidi F. Acidolysis of p-coumaric acid with omega-3 oils and antioxidant activity of phenolipid products in in vitro and biological model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:454-461. [PMID: 24295081 DOI: 10.1021/jf404140v] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Lipase-catalyzed acidolysis of p-coumaric acid with seal blubber oil (SBO) and menhaden oil (MHO) was carried out, followed by identification of major phenolipids in the resultant acidolysis mixture using high-performance liquid chromatography/mass spectrometry. Separation of phenolipid components from the resultant acidolysis mixture was achieved using flash column chromatography. The antioxidant activities of the phenolipids were examined in in vitro assays and biological model systems. The major phenolipids identified from acidolysis mixtures with both SBO and MHO included eight phenolic monoacylglycerols and eight phenolic diacylglycerols. Phenolipids derived from SBO and MHO generally showed good antioxidant potential in the systems tested. The prepared phenolipids exhibited high scavenging capacity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) and peroxyl radicals and displayed reducing power, strong inhibitory effect on bleaching of β-carotene, human low-density lipoprotein (LDL) cholesterol oxidation, as well as radical-induced DNA cleavage, thus suggesting that phenolipids derived from omega-3 oils may be used as potential stable products for health promotion and disease risk reduction.
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Affiliation(s)
- Jiankang Wang
- Departments of Biology and ‡Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland and Labrador A1B 3 × 9, Canada
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13
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Bebarta B, M. J, Kotasthane P, Sunkireddy YR. Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chem 2013; 136:889-94. [DOI: 10.1016/j.foodchem.2012.08.051] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Revised: 08/14/2012] [Accepted: 08/19/2012] [Indexed: 12/01/2022]
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14
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Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis. Food Chem 2012; 132:216-21. [DOI: 10.1016/j.foodchem.2011.10.059] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2011] [Revised: 10/04/2011] [Accepted: 10/19/2011] [Indexed: 11/21/2022]
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15
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Mounika C, Yella Reddy S. Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2059-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Nunes P, Pires-Cabral P, Ferreira-Dias S. Production of olive oil enriched with medium chain fatty acids catalysed by commercial immobilised lipases. Food Chem 2011; 127:993-8. [DOI: 10.1016/j.foodchem.2011.01.071] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2010] [Revised: 12/14/2010] [Accepted: 01/19/2011] [Indexed: 11/24/2022]
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17
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Wang J, Shahidi F. Effect of enzymatic randomization on positional distribution and stability of seal blubber and menhaden oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4232-4237. [PMID: 21395283 DOI: 10.1021/jf200039j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
In an effort to investigate the effect of positional distribution on oxidative stability of menhaden and seal blubber oils, Novozyme 435 was used as a random biocatalyst. Positional distribution of fatty acids was determined using gas chromatography. As some of the α-tocopherol was lost during randomization, its content was adjusted to the level prior to the process to eliminate this effect on oxidative stability of oils tested. Conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) were used as indicators of oxidative stability. The results showed that the polyunsaturated fatty acids were distributed predominantly at terminal positions in randomized menhaden oil, whereas they were distributed more evenly among all positions in enzymatically randomized seal blubber oil, compared to their unrandomized counterparts. Results of CD and TBARS values indicated that randomized menhaden oil was more stable than the original oil, whereas randomized seal blubber oil was more vulnerable to oxidation compared to its counterpart. Changes of oxidative stability after randomization were mainly due to positional redistribution of fatty acids, especially those of the polyunsaturated types.
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Affiliation(s)
- Jiankang Wang
- Department of Biology, Memorial University of Newfoundland, St. John's, Newfoundland, Canada
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Production of MLM-Type Structured Lipids Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1702-y] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang J, Reyes Suárez E, Kralovec J, Shahidi F. Effect of chemical randomization on positional distribution and stability of omega-3 oil triacylglycerols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8842-8847. [PMID: 20681672 DOI: 10.1021/jf101582u] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Randomization has been commonly used to modify the chemical and physical properties of natural fats and oils. In this study, seal blubber oil (SBO) and menhaden oil (MHO) were modified through chemical randomization using sodium methoxide, and the effect on positional distribution of fatty acids was investigated using gas chromatography (GC) and (13)C nuclear magnetic resonance (NMR) spectroscopy. The effect of randomization on the stability of the original oils and their randomized counterparts was analyzed by comparing conjugated dienes and thiobarbituric acid reactive substances (TBARS) values after accelerated oxidation at 60 degrees C for 4 days. The omega-3 polyunsaturated fatty acids (PUFA) were distributed more evenly among the terminal sn-1,3 positions and the middle sn-2 position in chemically randomized oils when compared to the starting oils. The effect was more pronounced for SBO with omega-3 PUFA attached preferentially to sn-1,3 positions of triacylglycerols before randomization, and it was less pronounced for MHO, which contained omega-3 PUFA more evenly distributed before randomization. However, different levels of commonly known omega-3 fatty acids, namely, docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), eicosapentaenoic acid (EPA), and stearidonic acid (STA), were obtained in both original and randomized oils from GC and (13)C NMR spectroscopy. The stability of the randomized oils was also affected to different degrees, depending on the storage time.
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Affiliation(s)
- Jiankang Wang
- Department of Biology, Memorial University of Newfoundland,St. John's, Newfoundland, Canada A1B 3X9
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Vu PL, Shin JA, Lee YJ, Nam HY, Lee JH, Akoh CC, Lee KT. Development and characterization of structured lipids containing capric and conjugated linoleic acids as functional dietary lipid molecules. Int J Food Sci Nutr 2009; 59:95-104. [PMID: 17852493 DOI: 10.1080/09637480701461531] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Recently, dietary oil with high diacylglycerol (DAG) contents, so called DAG-oil, was introduced in Japan and the USA. It was claimed that the oil mostly composed of DAG is metabolized differently from conventional triacylglycerol oil, reducing body weight and fat mass because DAG tends to be oxidized to provide energy rather than stored as fat in the body. Monoacylglcyerol and DAG could be prepared by lipase-catalyzed reactions including hydrolysis, esterification, and glycerolysis. In this study, modified lipid containing some DAG esterified with the health-beneficial medium-chain fatty acids and conjugated linoleic acid was produced by lipase-catalyzed reactions. Many health benefits of medium-chain fatty acids (C6:0-C12:0) and conjugated linoleic acid isomers have been reported, including anticarcinogenic and antiatherogenic activities, and being rapid energy sources for humans with little or no deposition as body fat. The produced lipid molecules in this study have potential applications as functional healthy dietary fats and oils.
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Affiliation(s)
- Phuong-Lan Vu
- Department of Food Science and Technology, Chungnam National University, Taejon, 305-764, Republic of Korea
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Enrichment of triglyceride docosahexanoic acid by lipase used as a hydrolysis medium in lecithin-based nano-scale molecular assemblage. Biochem Eng J 2007. [DOI: 10.1016/j.bej.2006.06.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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TURAN SEMRA, KARABULUT IHSAN, VURAL HALIL. EFFECTS OF REACTION PARAMETERS ON THE INCORPORATION OF CAPRYLIC ACID INTO SOYBEAN OIL FOR PRODUCTION OF STRUCTURED LIPIDS. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4522.2006.00054.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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SCHREINER MATTHIAS, MOREIRA RENATAG, HULAN HOWARDW. POSITIONAL DISTRIBUTION OF FATTY ACIDS IN EGG YOLK LIPIDS. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4522.2006.00033.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Tsuzuki W. Acidolysis between triolein and short-chain fatty acid by lipase in organic solvents. Biosci Biotechnol Biochem 2005; 69:1256-61. [PMID: 16041127 DOI: 10.1271/bbb.69.1256] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Ten kinds of lipases were examined as biocatalysts for the incorporation of short-chain fatty acids (acetic, propionic, and butyric acids) into triolein in order to produce one kind of reduced-calorie structured lipids. Trans-esterification (acidolysis) was successfully done in n-hexane by several microbial lipases. Among them, lipase from Aspergillus oryzae was used to investigate the effects of incubation time, substrate molar ratio, and water content on acidolysis. Finally, more than 80% of triolein was incorporated by butyric acid (molar ratio of triolein to butyric acid, 1:10) in the dried n-hexane at 52 degrees C for 72 h. More than 90% of the products was monosubstituent, which was esterified with this short chain fatty acid at the 1-position of the glycerol moiety of triolein. These results suggest that A. oryzae lipase would be a powerful biocatalyst for the synthesis of low caloric oil, such as triacylglycerol containing a mixture of long- and short-chain aliphatic acids.
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Affiliation(s)
- Wakako Tsuzuki
- National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan.
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Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipid. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.05.024] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Guo Z, Vikbjerg AF, Xu X. Enzymatic modification of phospholipids for functional applications and human nutrition. Biotechnol Adv 2005; 23:203-59. [PMID: 15763405 DOI: 10.1016/j.biotechadv.2005.02.001] [Citation(s) in RCA: 104] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2004] [Accepted: 02/05/2005] [Indexed: 11/26/2022]
Abstract
Rapid progress in biochemistry of phospholipids and evolution of modern bioengineering has brought forth a number of novel concepts and technical advancements in the modification of phospholipids for industrial applications and human nutrition. Highlights cover preparation of novel phospholipid analogs based on the latest understanding of pivotal role of phospholipids in manifold biological processes, exploration of remarkable application potentials of phospholipids in meliorating human health, as well as development of new chemical and biotechnological approaches applied to the modification of phospholipids. This work reviews the natural occurrence and structural characteristics of phospholipids, their updated knowledge on manifold biological and nutritional functions, traditional and novel physical and chemical approaches to modify phospholipids as well as their applications to obtain novel phospholipids, and brief introduction of the efforts focusing on de novo syntheses of phospholipids. Special attention is given to the summary of molecular structural characteristics and catalytic properties of multiple phospholipases, which helps to interpret experimental phenomena and to improve reaction design. This will of course provide fundamental bases also for the development of enzymatic technology to produce structured or modified phospholipids.
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Affiliation(s)
- Zheng Guo
- Food Biotechnology and Engineering Group, BioCentrum-DTU, Building 221, Technical University of Denmark, DK-2800 Lyngby, Denmark
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