1
|
Sivakanthan S, Fawzia S, Mundree S, Madhujith T, Karim A. Investigation of the influence of minor components and fatty acid profile of oil on properties of beeswax and stearic acid-based oleogels. Food Res Int 2024; 184:114213. [PMID: 38609212 DOI: 10.1016/j.foodres.2024.114213] [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: 11/09/2023] [Revised: 02/20/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
Understanding the impact of minor components and the fatty acid profile of oil on oleogel properties is essential for optimizing their characteristics. Considering the scarcity of literature addressing this aspect, this study aimed to explore the correlation between these factors and the properties of beeswax and stearic acid-based oleogels derived from rice bran oil and sesame oil. Minor oil components were modified by stripping the oil, heating the oil with water, and adding β-sitosterol. Oleogels were then prepared using a mixture of beeswax and stearic acid (3:1, w/w) at a concentration of 11.74 % (w/w). The properties of oils and oleogels were evaluated. The findings indicated that minor components and fatty acid composition of the oils substantially influence the oleogel properties. Removing minor components by stripping resulted in smaller and less uniformly distributed crystals and less oil binding capacity compared to the oleogels prepared from untreated oils. A moderate amount of minor components exhibited a significant influence on oleogel properties. The addition of β-sitosterol did not show any influence on oleogel properties except for the oleogel made from untreated oil blend added with β-sitosterol which had more uniform crystals in the microstructure and demonstrated better rheological stability when stored at 5 °C for two months. The oil composition did not show any influence on the thermal and molecular properties of oleogels. Consequently, the oleogel formulation derived from the untreated oil blend enriched with β-sitosterol was identified as the optimal formula for subsequent development. The findings of this study suggest that the physical and mechanical properties as well as the oxidative stability of beeswax and stearic acid-based oleogels are significantly affected by the minor constituents and fatty acid composition of the oil. Moreover, it demonstrates that the properties of oleogels can be tailored by modifying oil composition by blending different oils.
Collapse
Affiliation(s)
- Subajiny Sivakanthan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia; Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka(1); Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
| | - Sabrina Fawzia
- School of Civil and Environmental Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia.
| | - Sagadevan Mundree
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, 2 George St, Brisbane City, QLD 4000, Australia.
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
| | - Azharul Karim
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia.
| |
Collapse
|
2
|
Shahidi F, Pinaffi-Langley ACC, Fuentes J, Speisky H, de Camargo AC. Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources. Free Radic Biol Med 2021; 176:312-321. [PMID: 34610363 DOI: 10.1016/j.freeradbiomed.2021.09.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 01/18/2023]
Abstract
Vitamin E comprises a group of vitamers that includes tocopherols and tocotrienols. They occur in four homologues according to the number and position of methyl groups attached to the chromanol ring. Vitamin E, a liposoluble antioxidant, may participate as an adjuvant in the prevention and treatment of cardiovascular, neurological, and aging-related diseases. Furthermore, vitamin E has applications in the food industry as a natural additive. In this contribution, the most recent information on the dietary sources of vitamin E, including common, novel, and unexplored sources, is presented. Common edible oils, such as those of corn, olive, palm, rice bran, and peanut, represent the most prominent sources of vitamin E. However, specialty and underutilized oils such as those obtained from tree nuts, fruit seeds, and by-products, emerge as novel sources of this important micronutrient. Complementary studies should examine the tocotrienol content of vitamin E dietary sources to better understand the different biological functions of these vitamers.
Collapse
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B3X9 Canada.
| | | | - Jocelyn Fuentes
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile; School of Kinesiology, Faculty of Medicine, Universidad Finis Terrae, Santiago, Chile
| | - Hernán Speisky
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile
| | - Adriano Costa de Camargo
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile.
| |
Collapse
|
3
|
Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01996-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
4
|
Abad A, Shahidi F. Fatty acid, triacylglycerol and minor component profiles affect oxidative stability of camelina and sophia seed oils. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
5
|
Zhang L, Wei W, Huang L, Zheng T, Zhong R, Pang J, Chen L, Cheng W, Liang P. Quality assessment of large yellow croaker ( Larimichthys crocea) roe oil before and after refining. RSC Adv 2021; 11:14103-14112. [PMID: 35423955 PMCID: PMC8697687 DOI: 10.1039/d0ra09546j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Accepted: 03/16/2021] [Indexed: 11/21/2022] Open
Abstract
This research aimed to assess the quality of the large yellow croaker (Larimichthys crocea) roe oil before and after refining.
Collapse
Affiliation(s)
- Lingyun Zhang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Wei Wei
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Luyao Huang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Tingting Zheng
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Rongbin Zhong
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Jie Pang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Lijiao Chen
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Wenjian Cheng
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Peng Liang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| |
Collapse
|
6
|
Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chem 2020; 311:125962. [DOI: 10.1016/j.foodchem.2019.125962] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022]
|
7
|
Abad A, Shahidi F. Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L). FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00024-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Fatty acid composition and triacylglycerols (TAG) profile of chia seed oil were determined. The main fatty acids present in the tested oil were α-linolenic acid (Ln, 61.1%) > linoleic acid (L, 16.6%) > palmitic acid (P, 6.7%) > oleic acid (O, 6.0%) > stearic acid (S, 3.2%). Five major triacylglycerols in chia oil were LnLnLn, LnLLn, LnLnP, LnOLn, and LLLn and these contributed more than 76% to the total. The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined. In addition, tocols, chlorophylls and carotenoids were measured in the oil. Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column. Storage under Schaal oven condition and photooxidation were also monitored for both crude oil (non-stripped) and stripped oil using stationary phase material. Total tocopherol contents were in the order of β−/γ- 282.68, δ- 47.44, and α-tocopherols 10.94 mg/kg of oil. Stripping removed all the minor components including tocopherols, chlorophylls and carotenoids. Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids, triacylglycerols, minor components, and storage conditions.
Graphical abstract
Collapse
|
8
|
Abad A, Shahidi F. A robust stripping method for the removal of minor components from edible oils. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-019-0015-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components. However, this method is time consuming, which may lead to oil oxidation. Thus, in the present study, the oils of camelina seed, chia seed, sophia seed, corn, olive, and a docosahexaenoic acid single cell oil (DHASCO) were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols, carotenoids, and chlorophylls as well as their oxidative stability. The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol, chlorophylls and carotenoids and this was as effective as column chromatographic method. Thus, the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.
Graphical abstract
Collapse
|
9
|
Xia Q, Akanbi TO, Li R, Wang B, Yang W, Barrow CJ. Lipase-catalysed synthesis of palm oil-omega-3 structured lipids. Food Funct 2019; 10:3142-3149. [PMID: 31157352 DOI: 10.1039/c9fo00668k] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
In this work, Candida antarctica lipase A was applied to selectively remove saturated fatty acids from palm oil to prepare palm oil acylglycerol concentrate (POAC), where palmitic acid decreased from 40.0 to 28.7% and oleic acid increased from 40.0 to 50.5% after 3 h of hydrolysis. Lipozyme RMIM from Rhizomucor miehei was then used to incorporate either alpha linolenic acid (ALA) or eicosapentaenoic acid (EPA) into the resulting POAC. Optimum omega-3 incorporation was achieved when POAC to omega-3 ratio was 6 : 3, reaction temperature was 40 °C and reaction time was 18 h. Under these conditions, the ALA content in the separated ALA incorporated structured lipid (POAC-ALA) was 27.1%, and the EPA content in the EPA incorporated structured lipids (POAC-EPA) was 30.9%. The formed structured lipids had lower levels of saturated fatty acids, and significantly lower melting points, in both cases below 8 °C. The enzymatic process developed produces new structured lipids, with lower saturated fat and higher omega-3, with potential as a healthy palm oil derived lipid ingredient.
Collapse
Affiliation(s)
- Qiuyu Xia
- Coconuts Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan 571339, P.R China
| | | | | | | | | | | |
Collapse
|
10
|
|
11
|
Zheng Z, Dai Z, Shen Q. Enrichment of polyunsaturated fatty acids from seal oil through urea adduction and the fatty acids change rules during the process. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13593] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhenxiao Zheng
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou China
| | - Zhiyuan Dai
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Qing Shen
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| |
Collapse
|
12
|
Kraujalienė V, Pukalskas A, Venskutonis P. Biorefining of goldenrod (Solidago virgaurea L.) leaves by supercritical fluid and pressurized liquid extraction and evaluation of antioxidant properties and main phytochemicals in the fractions and plant material. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
|
13
|
Xia Q, Wang B, Akanbi TO, Li R, Yang W, Adhikari B, Barrow CJ. Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
14
|
Li Q, Wang J, Shahidi F. Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5410-5416. [PMID: 27203814 DOI: 10.1021/acs.jafc.6b01821] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The chemical characteristics of cold-pressed blackberry, black raspberry, and blueberry seed oils were evaluated for their fatty acid composition, positional distribution of fatty acids, triacylglycerol (TAG) profile, and minor component profile. The role of minor components, including tocols and pigments, on the oxidative stability was also investigated using high-temperature- and fluorescent-lighting-induced oxidation before and after tested berry seed oils were stripped of their minor components. The results indicated that all tested berry seed oils contained significant levels of palmitic (C16:0), stearic (C18:0), oleic (18:1), linoleic (C18:2ω-6), and α-linolenic (C18:3ω-3) acids, along with a favorable ratio of ω-6/ω-3 fatty acids (1.49-3.86); palmitic, stearic, oleic, and α-linolenic acids were predominantly distributed on the terminal positions. Six TAGs, namely, LnLnLn, LnLLn, LLLn, LLL, OLL, and OLLn, were the major species detected in the tested berry seed oils. Total tocol contents were 286.3-1302.9 mg/kg, which include α-, γ-, and δ-tocopherols as well as δ-tocotrienol. Oxidative stability of the three berry seed oils was compromised after the removal of tocols under high-temperature-induced oxidation, while the loss of pigments (chlorophylls) led to weak oxidative stability when exposed to fluorescent lights.
Collapse
Affiliation(s)
- Quanquan Li
- Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland and Labrador A1B 3X9, Canada
| | - Jiankang Wang
- Northern Lights Biotechnology, Limited , St. John's, Newfoundland and Labrador A1C 2H3, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland and Labrador A1B 3X9, Canada
| |
Collapse
|
15
|
Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2699-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
16
|
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.018] [Citation(s) in RCA: 1440] [Impact Index Per Article: 160.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|
17
|
Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
| |
Collapse
|
18
|
Aladedunye F, Przybylski R, Niehaus K, Bednarz H, Matthäus B. Phenolic extracts from Crataegus × mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
19
|
Affiliation(s)
- Felix Adekunle Aladedunye
- Working Group for Lipid Research, Department for Safety and Quality of Cereals, Max Rubner-Institut (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
| |
Collapse
|
20
|
Li H, Fan YW, Li J, Tang L, Hu JN, Deng ZY. Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions. J Food Sci 2013; 78:H633-41. [DOI: 10.1111/1750-3841.12089] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2012] [Accepted: 01/19/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Hongyan Li
- State Key Lab of Food Science and Technology; Univ. of Nanchang; Nanchang 330047; Jiangxi; China
| | - Ya-wei Fan
- State Key Lab of Food Science and Technology; Univ. of Nanchang; Nanchang 330047; Jiangxi; China
| | - Jing Li
- State Key Lab of Food Science and Technology; Univ. of Nanchang; Nanchang 330047; Jiangxi; China
| | - Liang Tang
- State Key Lab of Food Science and Technology; Univ. of Nanchang; Nanchang 330047; Jiangxi; China
| | - Jiang-ning Hu
- State Key Lab of Food Science and Technology; Univ. of Nanchang; Nanchang 330047; Jiangxi; China
| | - Ze-yuan Deng
- State Key Lab of Food Science and Technology; Univ. of Nanchang; Nanchang 330047; Jiangxi; China
| |
Collapse
|
21
|
Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
22
|
Aladedunye FA, Przybylski R. Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1887-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Armenta RE, Scott SD, Burja AM, Radianingtyas H, Barrow CJ. Optimization of Fatty Acid Determination in Selected Fish and Microalgal Oils. Chromatographia 2009. [DOI: 10.1365/s10337-009-1143-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
24
|
Le PM, Fraser C, Gardner G, Liang WW, Kralovec JA, Cunnane SC, Windust AJ. Biosynthetic production of universally (13)C-labelled polyunsaturated fatty acids as reference materials for natural health product research. Anal Bioanal Chem 2007; 389:241-9. [PMID: 17486321 DOI: 10.1007/s00216-007-1305-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2007] [Revised: 04/09/2007] [Accepted: 04/11/2007] [Indexed: 11/28/2022]
Abstract
Long-chain polyunsaturated fatty acids (LCPUFA) including eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) have become important natural health products with numerous proven benefits related to brain function and cardiovascular health. Not only are omega-3 fatty acids available in a plethora of dietary supplements, but they are also increasingly being incorporated as triglycerides into conventional foods, including bread, milk, yoghurt and confectionaries. Recently, transgenic oil seed crops and livestock have been developed that enhance omega-3 fatty acid content. This diverse array of matrices presents a difficult analytical challenge and is compounded further by samples generated through clinical research. Stable isotope (13)C-labelled LCPUFA standards offer many advantages as research tools because they may be distinguished from their naturally abundant counterparts by mass spectrometry and directly incorporated as internal standards into analytical procedures. Further, (13)C-labelled LCPUFAs are safe to use as metabolic tracers to study uptake and metabolism in humans. Currently, (13)C-labelled LCPUFAs are expensive, available in limited supply and not in triglyceride form. To resolve these issues, marine heterotrophic microorganisms are being isolated and screened for LCPUFA production with a view to the efficient biosynthetic production of U-(13)C-labelled fatty acids using U-(13)C glucose as a carbon source. Of 37 isolates obtained, most were thraustochytrids, and either DHA or omega-6 docosapentaenoic acid (22:5n-6) were produced as the major LCPUFA. The marine protist Hyalochlorella marina was identified as a novel source of EPA and omega-3 docosapentaenoic acid (22:5n-3). As proof of principle, gram-level production of (13)C-labelled DHA has been achieved with high chemical purity ( >99%) and high (13)C incorporation levels (>90%), as confirmed by NMR and MS analyses. Finally, U-(13)C-DHA was enzymatically re-esterified to glycerol to yield a (13)C-labelled tridocosahexaenoin.
Collapse
Affiliation(s)
- Phuong Mai Le
- Institute for National Measurement Standards, National Research Council, Building M-12, 1200 Montreal Rd., Ottawa, ON, K1A 0R6, Canada
| | | | | | | | | | | | | |
Collapse
|