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Tacias-Pascacio VG, Abellanas-Perez P, de Andrades D, Tavano O, Mendes AA, Berenguer-Murcia Á, Fernandez-Lafuente R. A comprehensive review of lipase-catalyzed acidolysis as a method for producing structured glycerides. Int J Biol Macromol 2025; 309:142878. [PMID: 40194578 DOI: 10.1016/j.ijbiomac.2025.142878] [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: 11/29/2024] [Revised: 04/02/2025] [Accepted: 04/04/2025] [Indexed: 04/09/2025]
Abstract
The production of structured lipids is a current trend in food technology in order to enhance the properties of fats and oils. Lipases have been utilized in many instances for this purpose, in most examples in an immobilized form. In this review, after discussing the different strategies to produce artificial lipids using lipases (esterification, transesterification, interesterification), we have focused on acidolysis. The reaction commences with hydrolysis at one position of the triglyceride molecule and is followed by the esterification between the released hydroxyl group and the target fatty acid (although other carboxylic acids can be used, such as phenolic acid derivatives). This means that water plays a double role, as substrate in the first step and as an undesired by-product in the second one. Therefore, the control of water activity becomes critical in these reactions. This review discusses the advantages, possibilities and drawbacks of this strategy to produce tailor-made designed lipids, summarizing many of the papers related to this strategy. The summarized results show the complexity of this reaction that can make the understanding and reproducibility of the reactions complex if there are no strict controls of all parameters determining the final yields.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Pedro Abellanas-Perez
- Departamento de Biocatálisis, ICP-CSIC, C/ Marie Curie 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid. Spain
| | - Diandra de Andrades
- Departamento de Biocatálisis, ICP-CSIC, C/ Marie Curie 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid. Spain; Department of Biology, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, University of São Paulo, Ribeirão Preto 14040-901, SP, Brazil
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Adriano A Mendes
- Institute of Chemistry, Federal University of Alfenas, Alfenas, MG 37130-001, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, C/ Marie Curie 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid. Spain.
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Lopes PA, Alfaia CM, Pestana JM, Prates JAM. Structured Lipids Engineering for Health: Novel Formulations Enriched in n-3 Long-Chain Polyunsaturated Fatty Acids with Potential Nutritional Benefits. Metabolites 2023; 13:1060. [PMID: 37887385 PMCID: PMC10608893 DOI: 10.3390/metabo13101060] [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: 08/19/2023] [Revised: 09/28/2023] [Accepted: 10/06/2023] [Indexed: 10/28/2023] Open
Abstract
Structured lipids (SLs) offer a promising avenue for designing novel formulations enriched in n-3 long-chain polyunsaturated fatty acids (LCPUFAs) with potential health benefits. Triacylglycerols (TAGs), the most common fats in the human diet, are both non-toxic and chemically stable. The metabolic efficiency and digestibility of TAGs are significantly influenced by the position of fatty acids (FAs) within the glycerol backbone, with FAs at the sn-2 position being readily absorbed. Over the past two decades, advancements in SL research have led to the development of modified TAGs, achieved either through chemical or enzymatic processes, resulting in SLs. The ideal structure of SLs involves medium-chain FAs at the sn-1,3 positions and long-chain n-3 LCPUFAs at the sn-2 position of the glycerol backbone, conferring specific physicochemical and nutritional attributes. These tailored SL formulations find wide-ranging applications in the food and nutraceutical industries, showing promise for dietary support in promoting health and mitigating various diseases. In particular, SLs can be harnessed as functional oils to augment TAG metabolism, thereby impeding the development of fatty liver, countering the onset of obesity, and preventing atherosclerosis and age-related chronic diseases. In scrutinising prevailing research trajectories, this review endeavours to provide an in-depth analysis of the multifaceted advantages and repercussions associated with the synthesis of SLs. It elucidates their burgeoning potential in enhancing health and well-being across a range of demographic cohorts. Specifically, the implications of SL utilisation are discussed in the context of healthcare environments and early childhood developmental support.
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Affiliation(s)
- Paula A. Lopes
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Pólo Universitário do Alto da Ajuda, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisbon, Portugal; (C.M.A.); (J.M.P.); (J.A.M.P.)
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
| | - Cristina M. Alfaia
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Pólo Universitário do Alto da Ajuda, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisbon, Portugal; (C.M.A.); (J.M.P.); (J.A.M.P.)
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
| | - José M. Pestana
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Pólo Universitário do Alto da Ajuda, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisbon, Portugal; (C.M.A.); (J.M.P.); (J.A.M.P.)
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
| | - José A. M. Prates
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Pólo Universitário do Alto da Ajuda, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisbon, Portugal; (C.M.A.); (J.M.P.); (J.A.M.P.)
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
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Shen R, Yang D, Zhang L, Yu Q, Ma X, Ma G, Guo Z, Chen C. Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality. Foods 2023; 12:2689. [PMID: 37509781 PMCID: PMC10379101 DOI: 10.3390/foods12142689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0-4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation.
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Affiliation(s)
- Ruheng Shen
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Dawei Yang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Xiaotong Ma
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Zhaobin Guo
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China
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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: 8] [Impact Index Per Article: 2.7] [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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Wang X, Zou S, Miu Z, Jin Q, Wang X. Enzymatic preparation of structured triacylglycerols with arachidonic and palmitic acids at the sn-2 position for infant formula use. Food Chem 2019; 283:331-337. [DOI: 10.1016/j.foodchem.2019.01.057] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 01/13/2019] [Accepted: 01/15/2019] [Indexed: 11/29/2022]
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Mohammadi T, Farmani J, Piravi‐Vanak Z. Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12211] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Teimoor Mohammadi
- Department of Food Science and Technology, Faculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources University, PO Box: 578 Sari Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources University, PO Box: 578 Sari Iran
| | - Zahra Piravi‐Vanak
- Faculty of Food Industry and Agriculture, Standards Research InstituteIranian National Standards Organization, PO Box: 31585‐163 Karaj Iran
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7
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Cerminati S, Paoletti L, Aguirre A, Peirú S, Menzella HG, Castelli ME. Industrial uses of phospholipases: current state and future applications. Appl Microbiol Biotechnol 2019; 103:2571-2582. [DOI: 10.1007/s00253-019-09658-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/18/2019] [Accepted: 01/23/2019] [Indexed: 12/18/2022]
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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: 3.1] [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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He Y, Qiu C, Guo Z, Huang J, Wang M, Chen B. Production of new human milk fat substitutes by enzymatic acidolysis of microalgae oils from Nannochloropsis oculata and Isochrysis galbana. BIORESOURCE TECHNOLOGY 2017; 238:129-138. [PMID: 28433900 DOI: 10.1016/j.biortech.2017.04.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 04/08/2017] [Accepted: 04/10/2017] [Indexed: 06/07/2023]
Abstract
Human milk fat substitutes (HMFs) with four kinds of n-3 fatty acid for infant formula were firstly synthesized using triacylglycerols (TAGs) from Nannochloropsis oculata rich in PA at the sn-2 position and free fatty acids (FFAs) from Isochrysis galbana rich in n-3 polyunsaturated fatty acids (n-3 PUFAs-ALA/SDA/DHA) via solvent-free acidolysis with Novozym 435, Lipozyme 435, TL-IM and RM-IM as biocatalysts. The results show that the resulting HMFs contain total n-3 PUFA of 13.92-17.12% and PA of 59.38-68.13% at the sn-2 position under the optimal conditions (mole ratio FFAs/TAG 3:1, 60°C (Novozym 435 and Lipozyme TL-IM) and 50°C (Lipozyme 435 and RM-IM), lipase loading 10%, reaction time 24h). Moreover, among the tested enzymes, Lipozyme 435, TL-IM, and RM-IM display the fatty acid selectivity towards SDA, LA and ALA, and OA, respectively. Overall, the examined lipases are promising biocatalysts for producing high-value microalgal HMFs in a cost-effective manner.
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Affiliation(s)
- Yongjin He
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Changyang Qiu
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Zheng Guo
- Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark
| | - Jian Huang
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Mingzi Wang
- College of Life Science, Fujian Normal University, Fuzhou 350117, China; Engineering Research Center of Industrial Microbiology of Ministry of Education, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Science, Fujian Normal University, Fuzhou 350117, China; Engineering Research Center of Industrial Microbiology of Ministry of Education, Fujian Normal University, Fuzhou 350117, China.
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Şahin-Yeşilçubuk N, Akoh CC. Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3013-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Neşe Şahin-Yeşilçubuk
- ; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Maslak Istanbul 34469 Turkey
| | - Casimir C. Akoh
- ; Department of Food Science and Technology; The University of Georgia; Athens 30602-2610 Georgia
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11
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Liu S, Dong X, Wei F, Wang X, Lv X, Wu L, Quek SY, Chen H. Lipase Catalyzed Synthesis of ABA-Type Structured Lipid from Single Cell Oil and Tripalmitin. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12843] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Silei Liu
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
| | - Xuyan Dong
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
| | - Fang Wei
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
| | - Xiang Wang
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
| | - Xin Lv
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
| | - Lin Wu
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
| | - Siew Young Quek
- School of Chemical Sciences; The University of Auckland; Auckland 1142 New Zealand
| | - Hong Chen
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 People's Republic of China
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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: 2.3] [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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Enzymatic Synthesis of High sn
-2 DHA and ARA Modified Oils for the Formulation of Infant Formula Fat Analogues. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-015-2774-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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APA-style human milk fat analogue from silkworm pupae oil: Enzymatic production and improving storage stability using alkyl caffeates. Sci Rep 2015; 5:17909. [PMID: 26643045 PMCID: PMC4672268 DOI: 10.1038/srep17909] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 11/09/2015] [Indexed: 01/16/2023] Open
Abstract
Silkworm pupae oil derived from reeling waste is a rich source of α-linolenic acid (ALA), which has multipal applications. ALAs were added in sn-1, 3 positions in a triacylglycerol (TAG) to produce an APA-human milk fat analogues (APA-HMFAs, A: α-linolenic acid, P: palmitic acid). The optimum condition is that tripalmitin to free fatty acids of 1:12 (mole ratio) at 65 °C for 48 h using lipase Lipozyme RM IM. Results show that, the major TAG species that comprised APA-HMFAs were rich in ALA and palmitic acid, which contained 64.52% total unsaturated fatty acids (UFAs) and 97.05% PA at the sn-2 position. The melting point of APA was −27.5 °C which is much lower than tripalmitin (40.5 °C) indicating more plastic character. In addition, the practical application of alkyl caffeates as liposoluble antioxidants in APA was developed. Alkyl caffeate showed a superior IC50 (1.25–1.66 μg/mL) compared to butyl hydroxy anisd (1.67 μg/mL) and L-ascorbic acid-6-palmitate (L-AP) (1.87 μg/mL) in DPPH analysis. The addition of ethyl caffeate to oil achieved a higher UFAs content (73.58%) at high temperatures. Overall, APA was obtained from silkworm pupae oil successfully, and the addition of caffeates extended storage ranges for APA-HMFAs.
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Li R, Sabir JSM, Baeshen NA, Akoh CC. Enzymatic Synthesis of Refined Olive Oil-Based Structured Lipid Containing Omega -3 and -6 Fatty Acids for Potential Application in Infant Formula. J Food Sci 2015; 80:H2578-84. [DOI: 10.1111/1750-3841.13075] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Accepted: 08/17/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Ruoyu Li
- Dept. of Food Science and Technology; Univ. of Georgia; Athens Ga. 30602-2610 U.S.A
| | - Jamal S. M. Sabir
- Dept. of Biological Sciences, Genomic and Biotechnology Section; Faculty of Science; King Abdulaziz Univ; Jeddah 21589 Kingdom of Saudi Arabi
| | - Nabih A. Baeshen
- Dept. of Biological Sciences, Genomic and Biotechnology Section; Faculty of Science; King Abdulaziz Univ; Jeddah 21589 Kingdom of Saudi Arabi
| | - Casimir C. Akoh
- Dept. of Food Science and Technology; Univ. of Georgia; Athens Ga. 30602-2610 U.S.A
- Dept. of Biological Sciences, Genomic and Biotechnology Section; Faculty of Science; King Abdulaziz Univ; Jeddah 21589 Kingdom of Saudi Arabi
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Kim BH, Akoh CC. Recent Research Trends on the Enzymatic Synthesis of Structured Lipids. J Food Sci 2015; 80:C1713-24. [PMID: 26189491 DOI: 10.1111/1750-3841.12953] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2015] [Accepted: 05/28/2015] [Indexed: 11/24/2022]
Abstract
Structured lipids (SLs) are lipids that have been chemically or enzymatically modified from their natural biosynthetic form. Because SLs are made to possess desired nutritional, physicochemical, or textural properties for various applications in the food industry, many research activities have been aimed at their commercialization. The production of SLs by enzymatic procedures has a great potential in the future market because of the specificity of lipases and phospholipases used as the biocatalysts. The aim of this review is to provide concise information on the recent research trends on the enzymatic synthesis of SLs of commercial interest, such as medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free or low-trans plastic fats (such as margarines and shortenings), low-calorie fats/oils, health-beneficial fatty acid-rich fats/oils, mono- or diacylglycerols, and structurally modified phospholipids. This limited review covers 108 research articles published between 2010 and 2014 which were searched in Web of Science.
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Affiliation(s)
- Byung Hee Kim
- Dept. of Food Science and Technology, Chung-Ang Univ, Anseong, 456-756, Republic of Korea
| | - Casimir C Akoh
- Dept. of Food Science and Technology, The Univ. of Georgia, Food Science Building, Athens, GA, 30602-2610, U.S.A
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Liu Y, Guo Y, Sun Z, Jie X, Li Z, Wang J, Wang Y, Xue C. Production of Structured Triacylglycerols Containing Palmitic Acids at sn-2 Position and Docosahexaenoic Acids at sn-1, 3 Positions. J Oleo Sci 2015; 64:1227-34. [DOI: 10.5650/jos.ess15172] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yanjun Liu
- College of Food Science and Engineering, Ocean University of China
| | - Yongli Guo
- College of Food Science and Engineering, Ocean University of China
| | - Zhaomin Sun
- College of Food Science and Engineering, Ocean University of China
| | - Xu Jie
- College of Food Science and Engineering, Ocean University of China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China
| | - Yuming Wang
- College of Food Science and Engineering, Ocean University of China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China
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