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Zou X, Jiang X, Wen Y, Wu S, Nadege K, Ninette I, Zhang H, Jin Q, Wang X. Enzymatic synthesis of structured lipids enriched with conjugated linoleic acid and butyric acid: strategy consideration and parameter optimization. Bioprocess Biosyst Eng 2019; 43:273-282. [PMID: 31595329 DOI: 10.1007/s00449-019-02223-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Accepted: 09/24/2019] [Indexed: 11/26/2022]
Abstract
Structured lipids (SLs) rich in conjugated linoleic acid (CLA) and butyric acid with functions of low calorie and weight loss were synthesized in this study. By comparison of different synthetic routes, transesterification of CLA ethyl ester (CLAee) and tributyrin under vacuum was determined as the best method. The reaction conditions for SL synthesis were screened and the best conditions were as follows: Novozym 435 as the catalyst, enzyme load 6 wt%, temperature 60 °C, substrate molar ratio 2:1 (CLAee/tributyrin), water activity 0.68, reaction time 80 min. Under these conditions, the final product contained 97.5% of SLs, in which the contents of dibutyl-conjugated linoleoyl-glycerol and butyl-diconjugated linoleoyl-glycerol were 78.4% and 19.1%, respectively. The reusability evaluation indicated that the lipase could be reused at least 17 times. The obtained SLs with functions of both fatty acids could replace natural oil in food for inhibition of obesity and thus have great potential for commercial applications.
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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, 214122, Jiangsu, People's Republic of 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, 214122, Jiangsu, People's Republic of China
| | - Ye Wen
- Chengdu Tianyi Cuisine Nutritious Food Co., Ltd., 360 Tianhui Road, High-tech Zone, Chengdu, Sichuan, People's Republic of China
| | - Shibing Wu
- Chengdu Tianyi Cuisine Nutritious Food Co., Ltd., 360 Tianhui Road, High-tech Zone, Chengdu, Sichuan, People's Republic of China
| | - Kakeza Nadege
- 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, 214122, Jiangsu, People's Republic of China
| | - Irabogora Ninette
- 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, 214122, Jiangsu, People's Republic of 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, 214122, Jiangsu, People's Republic of China
| | - Qingzhe Jin
- 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, 214122, Jiangsu, People's Republic of China
| | - Xingguo Wang
- 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, 214122, Jiangsu, People's Republic of China
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Kok WM, Chuah CH, Cheng SF. Enzymatic synthesis of structured lipids with behenic acid at the sn-1, 3 positions of triacylglycerols. Food Sci Biotechnol 2018; 27:353-366. [PMID: 30263758 PMCID: PMC6049627 DOI: 10.1007/s10068-017-0271-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 11/07/2017] [Accepted: 11/15/2017] [Indexed: 11/24/2022] Open
Abstract
A long chain saturated fatty acid (SFA), behenic acid, is incorporated into the sn-1, 3 positions of triacylglycerols in palm olein (POo) and high-oleic sunflower oil (HOS) by solvent-free interesterification catalyzed by Lipozyme RM IM. The enzymatic interesterified HOS (EIE-HOS) yielded 76.5% of BOO and BOB as compared to 45.6% in POo (EIE-POo). The sn-2 position of EIE-HOS displayed 5.3 mol% of SFA which is significantly lower compared to 13.5 mol% in EIE-POo (P < 0.001). The sn-1, 3 positions of EIE-POo exhibited greater amount of behenic acid (82.0 mol%) in relation to EIE-HOS (64.0 mol%) (P < 0.001). Due to the greater variety of constitutive triacylglycerol, EIE-POo showed greater differences between onset (To) and offset temperature (Tf) in the melting endotherms (76.99 °C) as compared to EIE-HOS (68.65 °C), and may offer more intensive cooling sensation and flavor release.
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Affiliation(s)
- Wai-Ming Kok
- Unit of Research on Lipids (URL), Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Cheng-Hock Chuah
- Unit of Research on Lipids (URL), Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Sit-Foon Cheng
- Unit of Research on Lipids (URL), Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Mangang KCS, Das AJ, Deka SC. Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.446] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Arup Jyoti Das
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur -784028 Assam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur -784028 Assam India
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Bezerra CV, Rodrigues AMDC, de Oliveira PD, da Silva DA, da Silva LHM. Technological properties of amazonian oils and fats and their applications in the food industry. Food Chem 2017; 221:1466-1473. [DOI: 10.1016/j.foodchem.2016.11.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 10/28/2016] [Accepted: 11/01/2016] [Indexed: 10/20/2022]
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Mangang KC, Das AJ, Deka SC. Shelf Life Improvement of Rice Beer by Incorporation ofAlbizia myriophyllaExtracts. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12990] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khwairakpam C.S. Mangang
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur 784028 Assam, India
| | - Arup J. Das
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur 784028 Assam, India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur 784028 Assam, India
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Effects of organic solvents on transesterification of phospholipids using phospholipase A2 and lipase. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0165-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Cao Y, Qi S, Zhang Y, Wang X, Yang B, Wang Y. Synthesis of structured lipids by lipase-catalyzed interesterification of triacetin with camellia oil methyl esters and preliminary evaluation of their plasma lipid-lowering effect in mice. Molecules 2013; 18:3733-44. [PMID: 23529033 PMCID: PMC6269813 DOI: 10.3390/molecules18043733] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 03/15/2013] [Accepted: 03/15/2013] [Indexed: 11/25/2022] Open
Abstract
Structured lipids (SLCTs triacylglycerols with short- and long-chain acyl residues) were synthesized by interesterification of triacetin and fatty acid methyl esters (FAMEs) from camellia oil, followed by molecular distillation for purification. Different commercial immobilized lipases (Lipozyme RM IM and Novozyme 435), the substrate molar ratios of FAMEs to triacetin, the reaction temperatures and the lipase amounts were studied for their efficiency in producing SLCTs. Results showed that Novozyme 435 was more suitable for this reaction system. Moreover, the optimal reaction conditions for the highest conversion of FAMEs and the highest LLS-TAGs (triacylglycerols with one short- and two long-chain acyl residues) yields were achieved at a molar ratio of FAMEs to triacetin of 3:1, 50 °C of reaction temperature and a lipase amount of 4% (w/v). Scale-up was conducted based on the optimized reaction conditions. Results showed that after 24 h of reaction , the conversion rate of FAMEs was 82.4% and the rate of disubstituted triacetin was 52.4 mol%. The final product yield rate was 94.6%. The effects of the synthesized SLCTs on the plasma lipid level of fasting mice were also studied. The SLCTs could effectively lessen the total triacylglycerol levels in plasma compared to the triacylglycerol group in fasting NIH mice. It suggested that this type of structured lipid might be beneficial for human health, especially for the prevention of obesity.
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Affiliation(s)
- Yu Cao
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Suijian Qi
- College of Light Industry and Food Sciences, Key Lab of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yang Zhang
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Xiaoning Wang
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Bo Yang
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Yonghua Wang
- College of Light Industry and Food Sciences, Key Lab of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510640, China
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Gökçe J, Şahin Yeşilçubuk N, Üstün G. Enzymatic production of low-calorie structured lipid fromEchiumseed oil and lauric acid: optimisation by response surface methodology. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12099] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jülide Gökçe
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Maslak; TR-34469; Istanbul; Turkey
| | - Neşe Şahin Yeşilçubuk
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Maslak; TR-34469; Istanbul; Turkey
| | - Güldem Üstün
- Department of Chemical Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Maslak; TR-34469; Istanbul; Turkey
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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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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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Chang CS, Wu PL. Synthesis of triglycerides of phenylalkanoic acids by lipase-catalyzed esterification in a solvent-free system. J Biotechnol 2007; 127:694-702. [PMID: 16950536 DOI: 10.1016/j.jbiotec.2006.08.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2006] [Revised: 07/27/2006] [Accepted: 08/01/2006] [Indexed: 11/20/2022]
Abstract
Immobilized Candida antarctica lipase B catalyzed the synthesis of triglycerides from glycerol and phenylalkanoic acids in a solvent-free system. 4-Phenylbutyric acid was the best acyl donor and displayed the highest synthetic rate of triphenylbutyrin (glyceryl triphenylbutyrate) at 65 degrees C among various phenylalkanoic acids with straight alkyl chains. The external mass transfer between the immobilized lipase and the bulk reaction mixture was limited. Different methods of removing water during the lipase-catalyzed esterification including spontaneous evaporation, the use of saturated salts solutions, and the use of molecular sieves were studied. The highest yield of triphenylbutyrin at 65 degrees C was 98%, by the elimination of water using molecular sieves in a solvent-free system. The glycerol was almost completely esterified to triphenylbutyrin in excess phenylbutyric acid with various substrate molar ratios.
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Affiliation(s)
- Chun-Sheng Chang
- Department of Biotechnology, Southern Taiwan University of Technology, Tainan Hsien 710, Taiwan.
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13
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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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TYNEK MARIA, LEDOCHOWSKA ELEONORA. STRUCTURED TRIACYLGLYCEROLS CONTAINING BEHENIC ACID: PREPARATION AND PROPERTIES. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4522.2005.00007.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jin JN, Lee SH, Lee SB. Enzymatic production of enantiopure ketoprofen in a solvent-free two-phase system. ACTA ACUST UNITED AC 2003. [DOI: 10.1016/j.molcatb.2003.06.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements.
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Affiliation(s)
- Rani Gupta
- Department of Microbiology, University of Delhi South Campus, New Delhi-110 021, India.
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Torres M, Loscos V, Sanahuja V, Canela R. Reactive extraction of acylglycerides using Aspergillus flavus
resting cells. J AM OIL CHEM SOC 2003. [DOI: 10.1007/s11746-003-0701-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mercè Torres
- ; Food Technology Department, Unitat de Tecnologia de Productes Vegetals-Certa; Lleida University; Rovira Roure, 191 25198 Lleida Spain
| | - Vicent Loscos
- ; Chemistry Department; Lleida University; Rovira Roure, 191 25198 Lleida Spain
| | - Ventura Sanahuja
- ; Chemistry Department; Lleida University; Rovira Roure, 191 25198 Lleida Spain
| | - Ramon Canela
- ; Chemistry Department; Lleida University; Rovira Roure, 191 25198 Lleida Spain
- ; Centre R+D; Lleida University; 25198 Lleida Spain
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Kamini N, Iefuji H. Lipase catalyzed methanolysis of vegetable oils in aqueous medium by Cryptococcus spp. S-2. Process Biochem 2001. [DOI: 10.1016/s0032-9592(01)00220-5] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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