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Zou X, Khan I, Wang Y, Hussain M, Jiang B, Zheng L, Pan Y, Hu J, Khalid MU. Preparation of medium- and long-chain triacylglycerols rich in n-3 polyunsaturated fatty acids by bio-imprinted lipase-catalyzed interesterification. Food Chem 2024; 455:139907. [PMID: 38823130 DOI: 10.1016/j.foodchem.2024.139907] [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: 12/29/2023] [Revised: 05/20/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
Medium and long-chain triacylglycerol (MLCT) rich in n-3 polyunsaturated fatty acids (PUFAs) were obtained in three-hour interesterification of fish oil with medium-chain triacylglycerol (MCTs), using lipase bio-imprinted with surfactant as a catalyst. Initially, for bio-imprinted lipase preparation, the interesterification reaction conditions were optimized, resulting in a lipase with 1.47 times higher catalytic activity compared to control (non-bio-imprinted). Afterwards, the reaction conditions for MLCT synthesis were optimized, using bio-imprinted lipase as a catalyst. The reaction reached equilibrium within first three hours at 70 °C temperature, 4 wt% lipase load, and molar ratio of substrate 1:1.5. Under these conditions, final product contained 18.52% MCT, 56.65% MLCT, and 24.83% long-chain triacylglycerol (LCT). To reduce the MCT content, a solvent extraction process was performed, yielding 2.42% MCT, 56.19% MLCT, and 41.39% LCT. The obtained structured lipids (SLs), enriched in n-3 PUFAs, offer significant health benefits, enhanced bioavailability, with potential applications in functional foods and nutraceuticals.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Imad Khan
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yanxi Wang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Mudassar Hussain
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Bangzhi Jiang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Lei Zheng
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yuechao Pan
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Jijie Hu
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
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2
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Yang M, Su X, Yang J, Lu Z, Zhou J, Wang F, Liu Y, Ma L, Zhai C. A Whole-Process Visible Strategy for the Preparation of Rhizomucor miehei Lipase with Escherichia coli Secretion Expression System and the Immobilization. Microb Cell Fact 2024; 23:155. [PMID: 38802857 PMCID: PMC11129466 DOI: 10.1186/s12934-024-02432-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 05/20/2024] [Indexed: 05/29/2024] Open
Abstract
BACKGROUND Rhizomucor miehei (RM) lipase is a regioselective lipase widely used in food, pharmaceutical and biofuel industries. However, the high cost and low purity of the commercial RM lipase limit its industrial applications. Therefore, it is necessary to develop cost-effective strategies for large-scale preparation of this lipase. The present study explored the high-level expression of RM lipase using superfolder green fluorescent protein (sfGFP)-mediated Escherichia coli secretion system. RESULTS The sfGFP(-15) mutant was fused to the C-terminus of RM lipase to mediate its secretion expression. The yield of the fusion protein reached approximately 5.1 g/L with high-density fermentation in 5-L fermentors. Unlike conventional secretion expression methods, only a small portion of the target protein was secreted into the cell culture while majority of the fusion protein was still remained in the cytoplasm. However, in contrast to intracellular expression, the target protein in the cytoplasm could be transported efficiently to the supernatant through a simple washing step with equal volume of phosphate saline (PBS), without causing cell disruption. Hence, the approach facilitated the downstream purification step of the recombinant RM lipase. Moreover, contamination or decline of the engineered strain and degradation or deactivation of the target enzyme can be detected efficiently because they exhibited bright green fluorescence. Next, the target protein was immobilized with anion-exchange and macropore resins. Diethylaminoethyl sepharose (DEAE), a weak-basic anion-exchange resin, exhibited the highest bind capacity but inhibited the activity of RM lipase dramatically. On the contrary, RM lipase fixed with macropore resin D101 demonstrated the highest specific activity. Although immobilization with D101 didn't improve the activity of the enzyme, the thermostability of the immobilized enzyme elevated significantly. The immobilized RM lipase retained approximately 90% of its activity after 3-h incubation at 80 °C. Therefore, D101 was chosen as the supporting material of the target protein. CONCLUSION The present study established a highly efficient strategy for large-scale preparation of RM lipase. This innovative technique not only provides high-purity RM lipase at a low cost but also has great potential as a platform for the preparation of lipases in the future.
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Affiliation(s)
- Mingjun Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Xianhui Su
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Jun Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Zhiwen Lu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Jie Zhou
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Fei Wang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Yang Liu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China
| | - Lixin Ma
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China.
| | - Chao Zhai
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, People's Republic of China.
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3
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Zou X, Su H, Zhang F, Zhang H, Yeerbolati Y, Xu X, Chao Z, Zheng L, Jiang B. Bioimprinted lipase-catalyzed synthesis of medium- and long-chain structured lipids rich in docosahexaenoic acid for infant formula. Food Chem 2023; 424:136450. [PMID: 37247604 DOI: 10.1016/j.foodchem.2023.136450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 05/11/2023] [Accepted: 05/21/2023] [Indexed: 05/31/2023]
Abstract
Medium- and long-chain structured lipids (MLSLs) rich in docosahexaenoic acid (DHA) were obtained in shorter reaction time by acidolysis of single-cell oil (DHASCO) from Schizochytrium sp. with caprylic acid (CA) using a lipase bioimprinted with fatty acids as a catalyst. The conditions for preparation of the bioimprinted lipase for the acidolysis reaction were firstly optimized and the activity of the obtained lipase was 2.17 times higher than that of the non-bioimprinted. The bioimprinted lipase was then used as a catalyst and the reaction conditions were optimized. Under the optimal conditions, the equilibrium could be achieved in 4 h, and the total and sn-1,3 CA contents in the product were 29.18% and 42.34%, respectively, and the total and sn-2 DHA contents were 46.26% and 70.12%, respectively. Such MLSLs rich in sn-1,3 CA and sn-2 DHA are beneficial for DHA absorption, and thus have potential for use in infant formula.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Heng Su
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Fengcheng Zhang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Hongjiang Zhang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yeliaman Yeerbolati
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xiuli Xu
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhonghao Chao
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Lei Zheng
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Bangzhi Jiang
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
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4
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Liu H, Huang J, Olajide T, Liu T, Liu Z, Liao X, Weng X. Preparation of human milk fat substitute and improvement of its oxidative stability. GRASAS Y ACEITES 2023. [DOI: 10.3989/gya.0444211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.
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Synthesis of symmetrical medium- and long-chain triacylglycerols rich in arachidonic acid at sn-2 position for infant formula. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Preparation of Human Milk Fat Substitutes: A Review. Life (Basel) 2022; 12:life12020187. [PMID: 35207476 PMCID: PMC8874823 DOI: 10.3390/life12020187] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented.
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Zou X, Zhang S, Cheng Y, Huang J, He X, Jiang X, Wen Y, Wu S, Zhang H. Lipase‐Catalyzed Interesterification of
Schizochytrium
sp. Oil and Medium‐Chain Triacylglycerols for Preparation of
DHA
‐Rich Medium and Long‐Chain Structured Lipids. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12457] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xiaoqiang Zou
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Shiqun Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yang Cheng
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jianhua Huang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xuechun He
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xuan Jiang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Ye Wen
- Joint Laboratory of Functional Food for Healthy Body Fat Loss Chengdu Tianyi Cuisine Nutritious Food Co., Ltd 360 Tianhui Road, High‐tech Zone Chengdu Sichuan 641400 China
| | - Shibin Wu
- Joint Laboratory of Functional Food for Healthy Body Fat Loss Chengdu Tianyi Cuisine Nutritious Food Co., Ltd 360 Tianhui Road, High‐tech Zone Chengdu Sichuan 641400 China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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8
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Choi Y, Park JY, Chang PS. Integral Stereoselectivity of Lipase Based on the Chromatographic Resolution of Enantiomeric/Regioisomeric Diacylglycerols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:325-331. [PMID: 33397094 DOI: 10.1021/acs.jafc.0c07430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Stereoselectivity, a distinctive characteristic of lipase (EC 3.1.1.3), refers to the ability to differentiate between enantiomeric positions (sn-1 and sn-3) in triacylglycerol (TAG). This property has been determined based on the time course of enantiomeric excess of diacylglycerol (DAG) considering several consecutive steps of lipase-catalyzed hydrolysis of TAG; however, this concept is insufficient to represent the true nature of lipases which are capable of hydrolyzing the sn-2 position of TAG under the condition acyl migration occurs. Here, we suggest "integral stereoselectivity" to capture the preference of lipases for all ester groups of both TAG and DAG, as a novel index of the stereochemistry of lipase. To determine integral stereoselectivity, we established an analytical system based on the chromatographic resolution of dioleoylglycerol (DO) enantiomers and regioisomers. DO enantiomers were derivatized with 4-nitrophenyl isocyanate, and subsequently, resolved by chiral-phase high-performance liquid chromatography-ultraviolet. Regioisomers of monooleoylglycerol and DO were analyzed by HPLC with an evaporative light-scattering detector. Time-course analysis of three model lipases involved in the hydrolysis of trioleoylglycerol validated the analytical system designed to determine the integral stereoselectivity. As an accurate indicator of lipase stereochemistry reflecting all hydrolysis steps, integral stereoselectivity can expedite the development of lipases with unique stereochemistry from agricultural sources and their application to the food industry.
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Affiliation(s)
- Yoonseok Choi
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Jun-Young Park
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
- Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
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9
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Preparation of DHA-Rich Medium- and Long-Chain Triacylglycerols by Lipase-Catalyzed Acidolysis of Microbial Oil from Schizochytrium sp.with Medium-Chain Fatty Acids. Appl Biochem Biotechnol 2020; 191:1294-1314. [PMID: 32096059 DOI: 10.1007/s12010-020-03261-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 02/13/2020] [Indexed: 12/15/2022]
Abstract
DHA-rich medium- and long-chain triacylglycerols (MLCT) were produced by lipase-catalyzed acidolysis of microbial oil from Schizochytrium sp. with medium-chain fatty acids (MCFA). Four commercial lipases, i.e., NS40086, Novozym 435, Lipozyme RM IM, and Lipozyme TL IM were screened based on their activity and fatty acid specificity. The selected conditions for MLCT synthesis were Lipozyme RM IM as catalyst, reaction time 6 h, lipase load 8 wt%, substrate molar ratio (MCFA/microbial oil) 3:1, and temperature 55 °C. Under the selected conditions, the lipase could be reused successively for 17 cycles without significant loss of lipase activity. The obtained product contained 27.53% MCFA, 95.29% at sn-1,3 positions, and 44.70% DHA, 69.77% at sn-2 position. Fifty-nine types of triacylglycerols (TAG) were identified, in which 35 types of TAG contained MCFA, the content accounting for 55.35%. This product enriched with DHA at sn-2 position and MCFA at sn-1,3 positions can improve its digestion and absorption under an infant's digestive system, and thus has potential to be used in infant formula to increase the bioavailability of DHA.
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10
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Zou X, Nadege K, Ninette I, Wen Y, Wu S, Jiang X, Zhang H, Jin Q, Wang X. Preparation of Docosahexaenoic Acid‐Rich Diacylglycerol‐Rich Oil by Lipase‐Catalyzed Glycerolysis of Microbial Oil from
Schizochytrium
sp. in a Solvent‐Free System. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xiaoqiang Zou
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Kakeza Nadege
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Irabogora Ninette
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Ye Wen
- Joint Laboratory of Functional Food for Healthy Body Fat Loss, Chengdu Tianyi Cuisine Nutritious Food Co., Ltd 360 Tianhui Road, High‐tech Zone, Chengdu Sichuan 610000 China
| | - Shibin Wu
- Joint Laboratory of Functional Food for Healthy Body Fat Loss, Chengdu Tianyi Cuisine Nutritious Food Co., Ltd 360 Tianhui Road, High‐tech Zone, Chengdu Sichuan 610000 China
| | - Xuan Jiang
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
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11
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He Y, Wu T, Sun H, Sun P, Liu B, Luo M, Chen F. Comparison of fatty acid composition and positional distribution of microalgae triacylglycerols for human milk fat substitutes. ALGAL RES 2019. [DOI: 10.1016/j.algal.2018.11.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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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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13
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Sun C, Wei W, Zou X, Huang J, Jin Q, Wang X. Evaluation of triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage. Food Chem 2018; 252:154-162. [DOI: 10.1016/j.foodchem.2018.01.072] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 12/10/2017] [Accepted: 01/09/2018] [Indexed: 10/18/2022]
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14
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Li X, Cao J, Bai X, Jiang Z, Shen X. Optimization of Microencapsulation of Human Milk Fat Substitute by Response Surface Methodology. J Oleo Sci 2018; 67:407-417. [PMID: 29526879 DOI: 10.5650/jos.ess17226] [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] [Indexed: 12/17/2023] Open
Abstract
Human milk fat substitutes (HMFS) are rich in polyunsaturated fatty acids which upon microencapsulation, can be used as a source of high quality lipids in infant formula. The response surface methodology (RSM) was employed to optimize the microencapsulation condition of HMFS as a functional product. The microencapsulation efficiency (MEE) of microencapsulated HMFS was investigated with respect to four variables including concentration of soy lecithin (A), ratio of demineralized whey powder to malt dextrin (B), HFMS concentration (C), and homogenizing pressure (D). The optimum conditions for efficient microencapsulation of HMFS by the spray drying technique were determined as follows: the amount of soybean lecithin-0.96%, ratio of desalted whey powder to malt dextrin-2.04:1, oil content-17.37% and homogeneous pressure-0.46MPa. Under these conditions, the MEE was 84.72%, and the basic indices of the microcapsules were good. The structure of the microcapsules, as observed by scanning electron microscopy (SEM), revealed spherical, smooth-surfaced capsules with diameters ranging between 10-50 μm. Compared with HFMS, the peroxide value (POV) and acid value (AV) of the microcapsule were significantly lower during storage indicating that the microencapsulation process increases stability and shelf life. Infrared spectroscopic analyses indicated that HFMS had the same characteristic functional groups as the oil extracted from microcapsules. Simulated in vitro digestion revealed that the microcapsules were digested completely within 2h with maximum lipid absorption rate of 64%. Furthermore, these results advocate the embedding process of HFMS by RSM due to its efficacy.
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Affiliation(s)
- Xue Li
- College of Food Science and Technology, Hainan University
| | - Jun Cao
- College of Food Science and Technology, Hainan University
| | - Xinpeng Bai
- College of Food Science and Technology, Hainan University
| | - Zefang Jiang
- College of Food Science and Technology, Hainan University
| | - Xuanri Shen
- College of Food Science and Technology, Hainan University
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15
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Yu D, Qi X, Jiang Y, Zou D, Wang L, Jiang L, Qin L. Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification. J Oleo Sci 2018; 67:29-37. [DOI: 10.5650/jos.ess17076] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University
| | - Xiaofen Qi
- School of Food Science, Northeast Agricultural University
| | - Yang Jiang
- School of Food Science, Northeast Agricultural University
| | - Dezhi Zou
- School of Food Science, Northeast Agricultural University
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University
| | - Lanxia Qin
- School of Food Science, Northeast Agricultural University
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16
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Abed SM, Zou X, Ali AH, Jin Q, Wang X. Synthesis of 1,3-dioleoyl-2-arachidonoylglycerol-rich structured lipids by lipase-catalyzed acidolysis of microbial oil from Mortierella alpina. BIORESOURCE TECHNOLOGY 2017; 243:448-456. [PMID: 28688328 DOI: 10.1016/j.biortech.2017.06.090] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 06/15/2017] [Accepted: 06/16/2017] [Indexed: 06/07/2023]
Abstract
Microbial oils (MOs) have gained widespread attention due to their functional lipids and health promoting properties. In this study, 1,3-dioleoyl-2-arachidonoylglycerol-rich structured lipids (SLs) were produced from MO and oleic acid (OA) via solvent-free acidolysis catalyzed by Lipozyme RM IM. Under the optimal conditions, the content of unsaturated fatty acids (UFAs) increased from 60.63 to 84.00%, while the saturated fatty acids (SFAs) content decreased from 39.37 to 16.00% at sn-1,3 positions in SLs. Compared with MO, arachidonic acid (ARA) content at the sn-2 position of SLs accounted for 49.71%, whereas OA was predominantly located at sn-1,3 positions (47.05%). Meanwhile, the most abundant triacylglycerol (TAG) species in SLs were (18:1-20:4-18:1), (20:4-20:4-18:1), (18:1-18:2-18:1), (18:1-18:2-18:0) and (24:0-20:4-18:1) with a relative content of 18.79%, 11.94%, 6.07%, 5.75% and 4.84%, respectively. Such novel SLs with improved functional properties enriched with UFAs are highly desirable and have the potential to be used in infant formula.
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Affiliation(s)
- Sherif M Abed
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, El-Arish University, 43511 El-Arish, Egypt
| | - Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Abdelmoneim H Ali
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
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17
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Abed SM, Zou X, Ali AH, Jin Q, Wang X. Profiling of triacylglycerol composition in arachidonic acid single cell oil from Mortierella alpina by using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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18
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Zou X, Ali AH, Abed SM, Guo Z. Current knowledge of lipids in human milk and recent innovations in infant formulas. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Wang J, Liu X, Wang XD, Dong T, Zhao XY, Zhu D, Mei YY, Wu GH. Selective synthesis of human milk fat-style structured triglycerides from microalgal oil in a microfluidic reactor packed with immobilized lipase. BIORESOURCE TECHNOLOGY 2016; 220:132-141. [PMID: 27566521 DOI: 10.1016/j.biortech.2016.08.023] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 08/06/2016] [Accepted: 08/08/2016] [Indexed: 06/06/2023]
Abstract
Human milk fat-style structured triacylglycerols were produced from microalgal oil in a continuous microfluidic reactor packed with immobilized lipase for the first time. A remarkably high conversion efficiency was demonstrated in the microreactor with reaction time being reduced by 8 times, Michaelis constant decreased 10 times, the lipase reuse times increased 2.25-fold compared to those in a batch reactor. In addition, the content of palmitic acid at sn-2 position (89.0%) and polyunsaturated fatty acids at sn-1, 3 positions (81.3%) are slightly improved compared to the product in a batch reactor. The increase of melting points (1.7°C) and decrease of crystallizing point (3°C) implied higher quality product was produced using the microfluidic technology. The main cost can be reduced from $212.3 to $14.6 per batch with the microreactor. Overall, the microfluidic bioconversion technology is promising for modified functional lipids production allowing for cost-effective approach to produce high-value microalgal coproducts.
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Affiliation(s)
- Jun Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, PR China.
| | - Xi Liu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Xu-Dong Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Tao Dong
- National Bioenergy Center, National Renewable Energy Laboratory, 15013 Denver West Parkway, Golden, CO, USA
| | - Xing-Yu Zhao
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Dan Zhu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Yi-Yuan Mei
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Guo-Hua Wu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, PR China.
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20
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Verdasco-Martín CM, Villalba M, dos Santos JC, Tobajas M, Fernandez-Lafuente R, Otero C. Effect of chemical modification of Novozym 435 on its performance in the alcoholysis of camelina oil. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2016.03.004] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Preparation and Characterization of Human Milk Fat Substitutes Based on Triacylglycerol Profiles. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2816-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Ghosh M, Sengupta A, Bhattacharyya DK, Ghosh M. Preparation of human milk fat analogue by enzymatic interesterification reaction using palm stearin and fish oil. Journal of Food Science and Technology 2016; 53:2017-24. [PMID: 27413229 DOI: 10.1007/s13197-016-2180-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2015] [Accepted: 01/12/2016] [Indexed: 11/30/2022]
Abstract
Palm stearin fractionate (PSF), obtained from palm stearin by further fractionation with solvents and n-3 polyunsaturated fatty acids (n-3 PUFA) rich fish oil (FO) were subjected to interesterification at 1:1, 1:2, 1:3, 2:1 and 3:1 substrate molar ratio and catalyzed by lipase from Thermomyces lanuginosa for obtaining a product with triacylglycerol (TAG) structure similar to that of human milk fat (HMF). The parameters (molar ratio and time) of the interesterification reaction were standardized. The temperature of 60 °C and enzyme concentration of 10 % (w/w) were kept fixed as these parameters were previously optimized. The reactions were carried out in a stirred tank reactor equipped with a magnetic stirrer for 6, 12, 18 and 24 h. The blends were analyzed for fatty acid (FA) composition of both total FAs and those at the sn-2 position after pancreatic lipase hydrolysis. All the blended products were subjected to melting point determination and free fatty acid content. Finally, blend of PSF and FO at 2:1 molar ratio with 69.70 % palmitic acid (PA) content and 12 h of reaction produced the desired product with 75.98 % of PA at sn-2 position, 0.27 % arachidonic acid (AA), 3.43 % eicosapentaenoic acid (EPA) and 4.25 % docosahexaenoic acid (DHA) and with melting point of 42 °C. This study portrayed a successful preparation of TAG containing unique FA composition i.e. ≥ 70 % of the PA, by weight, were esterified at the sn-2 position which could be used in infant formulation with health benefits of n-3 PUFAs.
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Affiliation(s)
- Moumita Ghosh
- School of Community Science & Technology, IIEST, Shibpur, India
| | - Avery Sengupta
- School of Community Science & Technology, IIEST, Shibpur, India
| | | | - Mahua Ghosh
- Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700 009 India
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23
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Zou X, Jin Q, Guo Z, Xu X, Wang X. Preparation of human milk fat substitutes from basa catfish oil: Combination of enzymatic acidolysis and modeled blending. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500591] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu P. R. China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu P. R. China
| | - Zheng Guo
- Department of Engineering; Aarhus University; Aarhus C Denmark
| | - Xuebing Xu
- Department of Engineering; Aarhus University; Aarhus C Denmark
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu P. R. China
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24
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Álvarez CA, Akoh CC. Preparation of Infant Formula Fat Analog Containing Capric Acid and Enriched with DHA and ARA at the sn-2 Position. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2788-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Zou X, Jin Q, Guo Z, Huang J, Xu X, Wang X. Preparation of 1, 3-dioleoyl-2-palmitoylglycerol-rich structured lipids from basa catfish oil: Combination of fractionation and enzymatic acidolysis. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500226] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu P. R. China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu P. R. China
| | - Zheng Guo
- Department of Engineering; Aarhus University; Aarhus C Denmark
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu P. R. China
| | - Xuebing Xu
- Department of Engineering; Aarhus University; Aarhus C Denmark
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu P. R. China
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26
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Shi C, Chang M, Liu R, Jin Q, Wang X. Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0279] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.
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27
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Wang J, Wang XD, Zhao XY, Liu X, Dong T, Wu FA. From microalgae oil to produce novel structured triacylglycerols enriched with unsaturated fatty acids. BIORESOURCE TECHNOLOGY 2015; 184:405-414. [PMID: 25451776 DOI: 10.1016/j.biortech.2014.09.133] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 09/23/2014] [Accepted: 09/25/2014] [Indexed: 06/04/2023]
Abstract
Novel structured triacylglycerols (STAGs) enriched with unsaturated fatty acids (UFAs) and low palmitic acid (PA) content were firstly synthesized from Schizochytrium sp. oil and oleic acid (OA) via solvent-free acidolysis catalyzed by Lipozyme RM IM. The results indicated that, the PA content decreased from 24.49% to 6.95%, while the UFAs content increased from 70.20% to 90.9% at the sn-1,3 positions in the STAGs under the optimal condition (i.e., lipase load of 7%, molar ratio of microalgae oil TAGs to OA of 1:3, and temperature of 65 °C). The lipase Lipozyme RM IM could be reused 16 times without significant loss of activity. The improved plastic and storage ranges of STAGs are useful for infant formula formulations, by which a possible method is blending of this product and 1,3-dioleoyl-2-palmitoylglycerol enriched fats and minor lipids based on the corresponding chemical compositions of human milk fat.
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Affiliation(s)
- Jun Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, PR China
| | - Xu-Dong Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Xing-Yu Zhao
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Xi Liu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China
| | - Tao Dong
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Fu-An Wu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, PR China.
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28
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Kotani K, Yamamoto Y, Hara S. Enzymatic Preparation of Human Milk Fat Substitutes and Their Oxidation Stability. J Oleo Sci 2015; 64:275-81. [DOI: 10.5650/jos.ess14254] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | | | - Setsuko Hara
- Faculty of Science and Technology, Seikei University
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29
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Preparation of Human Milk Fat Substitutes from Lard by Lipase-Catalyzed Interesterification Based on Triacylglycerol profiles. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2533-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Zheng MM, Huang Q, Huang FH, Guo PM, Xiang X, Deng QC, Li WL, Wan CY, Zheng C. Production of novel "functional oil" rich in diglycerides and phytosterol esters with "one-pot" enzymatic transesterification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5142-5148. [PMID: 24815553 DOI: 10.1021/jf500744n] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Diglycerides and phytosterol esters are two important functional lipids. Phytosterol esters mixed with dietary diglyceride could not only influence body weight but also prevent or reverse insulin resistance and hyperlipidemia. In this study, a kind of novel "functional oil" rich in both diglycerides and phytosterol esters was prepared with "one-pot" enzymatic transesterification. First, lipase AYS (Candida rugosa) was immobilized on the porous cross-linked polystyrene resin beads (NKA) via hydrophobic interaction. The resulting immobilized AYS showed much better transesterification activity and thermal stability to freeways. On the basis of the excellent biocatalyst prepared, a method for high-efficiency enzymatic esterification of phytosterols with different triglycerides to produce corresponding functional oils rich in both diglycerides and phytosterol esters was developed. Four functional oils rich in both diglycerides and phytosterol esters with conversions >92.1% and controllable fatty acid composition were obtained under the optimized conditions: 80 mmol/L phytosterols, 160 mmol/L triglycerides, and 25 mg/mL AYS@NKA at 180 rpm and 50 °C for 12 h in hexane. The prepared functional oil possessed low acid value (≤1.0 mgKOH/g), peroxide value (≤2.1 mmol/kg), and conjugated diene value (≤1.96 mmol/kg) and high diglyceride and phytosterol ester contents (≥10.4 and ≥20.2%, respectively). All of the characteristics favored the wide application of the functional oil in different fields of functional food.
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Affiliation(s)
- Ming-Ming Zheng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Oilcrops Lipid Chemistry and Nutrition, Wuhan 430062, China
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31
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Characterization and Oxidative Stability of Human Milk Fat Substitutes Enzymatically Produced from Palm Stearin. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2383-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Simões T, Valero F, Tecelão C, Ferreira-Dias S. Production of Human Milk Fat Substitutes Catalyzed by a Heterologous Rhizopus oryzae Lipase and Commercial Lipases. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2379-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Nagachinta S, Akoh CC. Spray-Dried Structured Lipid Containing Long-Chain Polyunsaturated Fatty Acids for Use in Infant Formulas. J Food Sci 2013; 78:C1523-C1528. [DOI: 10.1111/1750-3841.12243] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Accepted: 07/10/2013] [Indexed: 01/11/2023]
Affiliation(s)
- Supakana Nagachinta
- Dept. of Food Science and Technology; The Univ. of Georgia; Athens GA 30602-2610 U.S.A
| | - Casimir C. Akoh
- Dept. of Food Science and Technology; The Univ. of Georgia; Athens GA 30602-2610 U.S.A
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34
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Zou X, Huang J, Jin Q, Guo Z, Liu Y, Cheong L, Xu X, Wang X. Lipid composition analysis of milk fats from different mammalian species: potential for use as human milk fat substitutes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7070-7080. [PMID: 23800239 DOI: 10.1021/jf401452y] [Citation(s) in RCA: 138] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The lipid compositions of commercial milks from cow, buffalo, donkey, sheep, and camel were compared with that of human milk fat (HMF) based on total and sn-2 fatty acid, triacylglycerol (TAG), phospholipid, and phospholipid fatty acid compositions and melting and crystallization profiles, and their degrees of similarity were digitized and differentiated by an evaluation model. The results showed that these milk fats had high degrees of similarity to HMF in total fatty acid composition. However, the degrees of similarity in other chemical aspects were low, indicating that these milk fats did not meet the requirements of human milk fat substitutes (HMFSs). However, an economically feasible solution to make these milks useful as raw materials for infant formula production could be to modify these fats, and a possible method is blending of polyunsaturated fatty acids (PUFA) and 1,3-dioleoyl-2-palmitoylglycerol (OPO) enriched fats and minor lipids based on the corresponding chemical compositions of HMF.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
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35
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Zou XQ, Huang JH, Jin QZ, Guo Z, Liu YF, Cheong LZ, Xu XB, Wang XG. Model for human milk fat substitute evaluation based on triacylglycerol composition profile. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:167-175. [PMID: 23214496 DOI: 10.1021/jf304094p] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Being the dominant components in human milk fat (HMF), triacylglycerol (TAG) composition might be the best approximation index to represent the composing characteristics of HMF. In this study, TAG composition of HMF from different lactation stages was analyzed by RP-HPLC-APCI-MS, and the establishment of a model for the precise evaluation of human milk fat substitutes (HMFSs) based on TAG composition was indirectly realized by employment of fatty acid composition and distribution and polyunsaturated fatty acid (PUFA) and TAG compositions. The model was verified by the selected fats and oils with specific chemical compositions, and the results revealed the degrees of similarity of these fats and oils in different evaluation aspects reflected their differences in corresponding chemical composition with HMF. The newly established evaluation model with TAG composition as a comparison base could provide a more accurate method to evaluate HMFSs and might have some inspirations for HMFS production in the future.
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Affiliation(s)
- Xiao-Qiang Zou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
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