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Ke W, Lee YY, Cheng J, Tan CP, Lai OM, Li A, Wang Y, Zhang Z. Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system. Food Chem 2024; 433:137374. [PMID: 37683471 DOI: 10.1016/j.foodchem.2023.137374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023]
Abstract
Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89% (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61%) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the "liquid" DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry.
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Affiliation(s)
- Wanting Ke
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Jianqiang Cheng
- Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Aijun Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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2
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Yap JWL, Lee YY, Tang TK, Chong LC, Kuan CH, Lai OM, Phuah ET. Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34913758 DOI: 10.1080/10408398.2021.2015681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Insect-based food or ingredients have received tremendous attention worldwide because of their potential to ensure food and nutrition security, mitigating the reliance on land-dependent agricultural products. Indeed, insect-farming has low environmental impacts with reduced land, water and energy input. More importantly, insects are rich in high quality proteins and fats. They are also excellent sources of minerals, vitamins and bioactive compounds. Insect-based lipids are intriguing because they may contain high levels of unsaturated fatty acids particularly linoleic and α-linolenic acids. Besides, the insect-based lipids also show a considerable amount of bioactive components such as tocols, sterols and carotenoids. However, their fatty acid compositions and the nutritional values may vary depending on species, feed composition, developmental stage, geographical locations, and extraction techniques. Therefore, the present article aims to provide a comprehensive review on the fatty acid composition, the minor bioactive constituents and the physicochemical properties of fats and oils derived from insects of different orders (Coleoptera, Lepidoptera, Hymenoptera, Orthoptera, Hemiptera and Diptera). The various parameters affecting the nutritional compositions of the insect-based lipids will also be highlighted. These information will definitely provide a detailed insight on the potential applications of these fats in various food systems based on their unique properties.
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Affiliation(s)
- Jeremy Wee-Lek Yap
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.,Monash Industry Palm Oil Research Platform, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, Malaysia Bandar Sunway
| | - Teck-Kim Tang
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Li-Choo Chong
- School of Food Studies and Gastronomy, Faculty of Social Science and Leisure Management, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Chee-Hao Kuan
- Department of Food Science with Nutrition, Faculty of Applied Science and Nutrition, Faculty of Science, UCSI University, Kuala Lumpur, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department of Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
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3
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Cheng C, Shen C, Lai OM, Tan CP, Cheong LZ. Biomimetic self-assembly of lipase-zeolitic imidazolate frameworks with enhanced biosensing of protox inhibiting herbicides. Anal Methods 2021; 13:4974-4984. [PMID: 34661208 DOI: 10.1039/d1ay01307f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Protox inhibiting herbicides such as nitrofen have detrimental effects on the environment and human health. The current work aims to fabricate a Candida rugosa lipase (CRL)-based electrochemical sensor for rapid and sensitive detection of protox inhibiting herbicides (nitrofen). We proposed the use of poly(vinylpyrrolidone) (PVP) and amino-acids to promote accumulation of Zn2+ ions at the surfaces of Candida rugosa lipase (CRL) and subsequently induce self-assembly of a CRL-zeolitic imidazolate framework (ZIF) structure. This process can be easily and rapidly achieved via a one-pot facile self-assembly method. Steady-state fluorescence spectroscopy indicated that CRL has undergone a conformational change following encapsulation within the ZIF structure. This conformational change is beneficial as the prepared PVP/Glu/CRL@ZIF-8 exhibited enhanced catalytic activity (207% of native CRL), and higher substrate affinity (lower Km than native CRL) and showed high stability under harsh denaturing conditions. PVP/Glu/CRL@ZIF-8 was finally used for electrochemical biosensing of nitrofen. The fabricated biosensor has a wide linear detection range (0-100 μM), a lower limit of detection and a good recovery rate.
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Affiliation(s)
- Chuanchuan Cheng
- Department of Food Science, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| | - Cai Shen
- Institute of Materials Technology and Engineering, Chinese Academy of Sciences, 1219 Zhongguan Road, Ningbo 315201, China
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Bimolecular Sciences, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
| | - Ling-Zhi Cheong
- Department of Food Science, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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4
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Mou B, Liu Y, Yang W, Song S, Shen C, Lai OM, Tan CP, Cheong LZ. Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk. Food Chem 2021; 364:130426. [PMID: 34175616 DOI: 10.1016/j.foodchem.2021.130426] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 11/26/2022]
Abstract
Present work investigated the effects of processing (homogenization, sterilization) and cold storage on physicochemical properties, in vitro digestion and Caco-2 cellular uptake of bovine milk. Extreme heat sterilization and low temperature storage have significant impact on particle size and phospholipidome of bovine milk. In addition, cold storage of bovine milks led to formation of β' polymorphs crystals and endothermic peak with Toffset higher than body temperature. Processing and cold storage also increased the initial digestibility but reduced the overall digestibility of bovine milk. This might be related to the decreased particle size of the milk fat globules, changed in the phospholipidome of the MFGM and formation of β' polymorphs crystals in frozen milk. It is interesting to note that PE has relatively faster digestion meanwhile SM has relatively slower digestion. HTST milk which demonstrated lesser changed in terms of phospholipidome demonstrated highest cellular uptakes of most fatty acids.
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Affiliation(s)
- Bolin Mou
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanyuan Liu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Wenqing Yang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Shuang Song
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Cai Shen
- Institute of Materials Technology and Engineering, Chinses Academy of Sciences, 1219 Zhongguan Road, Ningbo 315201, China
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Bimolecular Sciences, University Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia; Institute of Bioscience, University Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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5
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Yeo BH, Tang TK, Wong SF, Tan CP, Wang Y, Cheong LZ, Lai OM. Potential Residual Contaminants in Edible Bird's Nest. Front Pharmacol 2021; 12:631136. [PMID: 33833681 PMCID: PMC8021867 DOI: 10.3389/fphar.2021.631136] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 02/04/2021] [Indexed: 12/02/2022] Open
Abstract
Edible bird’s nest (EBN) is recognized as a nourishing food among Chinese people. The efficacy of EBN was stated in the records of traditional Chinese medicine and its activities have been reported in many researches. Malaysia is the second largest exporter of EBNs in the world, after Indonesia. For many years, EBN trade to China was not regulated until August 2011, when a safety alert was triggered for the consumption of EBNs. China banned the import of EBNs from Malaysia and Indonesia due to high level of nitrite. Since then, the Malaysia government has formulated Malaysia Standards for swiftlet farming (MS 2273:2012), edible bird’s nest processing plant design and management (MS 2333:2010), and edible bird’s nest product quality (MS 2334:2011) to enable the industry to meet the specified standards for the export to China. On the other hand, Indonesia's EBN industry formulated a standard operating procedure (SOP) for exportation to China. Both countries can export EBNs to China by complying with the standards and SOPs. EBN contaminants may include but not limited to nitrite, heavy metals, excessive minerals, fungi, bacteria, and mites. The possible source of contaminants may come from the swiftlet farms and the swiftlets or introduced during processing, storage, and transportation of EBNs, or adulterants. Swiftlet house design and management, and EBN processing affect the bird’s nest color. Degradation of its optical quality has an impact on the selling price, and color changes are tied together with nitrite level. In this review, the current and future prospects of EBNs in Malaysia and Indonesia in terms of their quality, and the research on the contaminants and their effects on EBN color changes are discussed.
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Affiliation(s)
- Bee-Hui Yeo
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Teck-Kim Tang
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Shew-Fung Wong
- School of Medicine, International Medical University, Centre for Environmental and Population Health, Institute for Research, Development and Innovation (IRDI), International Medical University, Kuala Lumpur, Malaysia
| | - Chin-Ping Tan
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) JNU-UPM, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Yong Wang
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) JNU-UPM, Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia.,Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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Cheng Y, Lai OM, Tan CP, Panpipat W, Cheong LZ, Shen C. Proline-Modified UIO-66 as Nanocarriers to Enhance Candida rugosa Lipase Catalytic Activity and Stability for Electrochemical Detection of Nitrofen. ACS Appl Mater Interfaces 2021; 13:4146-4155. [PMID: 33440928 DOI: 10.1021/acsami.0c17134] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Immobilization can be used to improve the stability of lipases and enhances lipase recovery and reusability, which increases its commercial value and industrial applications. Nevertheless, immobilization frequently causes conformational changes of the lipases, which decrease lipase catalytic activity. in the present work, we synthesized UIO-66 and grafted UIO-66 crystals with proline for immobilization of Candida rugosa lipase (CRL). As indicated by steady-state fluorescence microscopy, grafting of proline onto UIO-66 crystals induced beneficial conformational change in CRL. CRL immobilized on UIO-66/Pro (CRL@UIO-66/Pro) demonstrated higher enzyme activity and better recyclability than that immobilized on UIO-66 (CRL@UIO-66) in both hydrolysis (CRL@UIO-66/Pro: 0.34 U; CRL@UIO-66: 0.15 U) and transesterification (CRL@UIO-66/Pro: 0.93 U; CRL@UIO-66: 0.25 U) reactions. The higher values of kcat and kcat/Km of CRL@UIO-66/Pro also showed that it had better catalytic efficiency as compared to CRL@UIO-66. It is also worth noting that CRL@UIO-66/Pro (0.93 U) demonstrated a much higher transesterification activity as compared to free CRL (0.11 U), indicating that UIO-66/Pro has increased the solvent stability of CRL. Both CRL@UIO-66 and CRL@UIO-66/Pro were also used for the fabrication of biosensors for nitrofen with a wide linear range (0-100 μM), lower limit of detection, and good recovery rate.
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Affiliation(s)
- Yongfa Cheng
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315211, China
| | - Oi-Ming Lai
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315211, China
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Institute of Bioscience, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315211, China
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315211, China
| | - Cai Shen
- Institute of Materials Technology & Engineering, Chinese Academy of Sciences, 1219 Zhongguan Road, Ningbo 315201, China
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Lee YY, Tang TK, Chan ES, Phuah ET, Lai OM, Tan CP, Wang Y, Ab Karim NA, Mat Dian NH, Tan JS. Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a review. Crit Rev Food Sci Nutr 2021; 62:4169-4185. [PMID: 33480262 DOI: 10.1080/10408398.2021.1873729] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Structured lipid is a type of modified form of lipid that is "fabricated" with the purpose to improve the nutritional and functional properties of conventional fats and oils derived from animal and plant sources. Such healthier choice of lipid received escalating attention from the public for its capability to manage the rising prevalence of metabolic syndrome. Of which, medium-chain triacylglycerol (MCT) and medium-and long-chain triacylglycerol (MLCT) are the few examples of the "new generation" custom-made healthful lipids which are mainly composed of medium chain fatty acid (MCFA). MCT is made up exclusively of MCFA whereas MLCT contains a mixture of MCFA and long chain fatty acid (LCFA), respectively. Attributed by the unique metabolism of MCFA which is rapidly metabolized by the body, MCFA and MCT showed to acquire multiple physiological and functional properties in managing and reversing certain health disorders. Several chemically or enzymatically oils and fats modification processes catalyzed by a biological or chemical catalyst such as acidolysis, interesterification and esterification are adopted to synthesis MCT and MLCT. With their purported health benefits, MCT and MLCT are widely being used as nutraceutical in food and pharmaceutical sectors. This article aims to provide a comprehensive review on MCT and MLCT, with an emphasis on the basic understanding of its structures, properties, unique metabolism; the current status of the touted health benefits; latest routes of production; its up-to-date applications in the different food systems; relevant patents filed and its drawbacks.
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Affiliation(s)
- Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.,Monash Industry Palm Oil Research and Education Platform, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia.Institute of Bioscience, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - Eng-Seng Chan
- Monash Industry Palm Oil Research and Education Platform, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.,School of Engineering, Department of Chemical Engineering, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
| | - Oi-Ming Lai
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia.Institute of Bioscience, University Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, Selangor
| | - Chin-Ping Tan
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia. Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China
| | - Nur Azwani Ab Karim
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Selangor, Malaysia
| | - Noorlida Habi Mat Dian
- Malaysia Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia
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Wu Y, Mou B, Song S, Tan CP, Lai OM, Shen C, Cheong LZ. Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties. Food Res Int 2020; 136:109301. [DOI: 10.1016/j.foodres.2020.109301] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/27/2020] [Accepted: 05/05/2020] [Indexed: 12/15/2022]
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Chen Y, Ge H, Zheng Y, Zhang H, Li Y, Su X, Panpipat W, Lai OM, Tan CP, Cheong LZ. Phospholipid-Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane. J Agric Food Chem 2020; 68:6190-6201. [PMID: 32379465 DOI: 10.1021/acs.jafc.0c01250] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The present study aims to design a milk fat globule membrane (MFGM)-inspired structured membrane (phospholipid- and protein-rich) for microencapsulation of docosahexaenoic acid (DHA) oil. DHA-enriched oil emulsions were prepared using different ratios of sunflower phospholipid (SPL), proteins [whey protein concentrate (WPC), soy protein isolate (SPI), and sodium caseinate (SC)], and maltodextrin and spray-dried to obtain DHA microcapsules. The prepared DHA oil emulsions have nanosized particles. SPLs were found to affect the secondary structure of WPC, which resulted in increased exposure of the protein hydrophobic site and emulsion stability. SPL also reduced the surface tension and viscosity of the DHA oil emulsions. In vitro digestion of the spray-dried DHA microcapsules showed that they were able to effectively resist gastric proteolysis and protect their bioactivity en route to the intestine. The DHA microcapsules have a high lipid digestibility in the small intestine with a high DHA hydrolysis efficiency (74.3%), which is higher than that of commercial DHA microcapsules.
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Affiliation(s)
- Ying Chen
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Hui Ge
- Wilmar (Shanghai) Biotechnology Research and Development Center, Shanghai 200137, China
| | - Yan Zheng
- Wilmar (Shanghai) Biotechnology Research and Development Center, Shanghai 200137, China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center, Shanghai 200137, China
| | - Ye Li
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Xiurong Su
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia UPM, Serdang 43400, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia UPM, Serdang 43400, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Malaysia
| | - Ling-Zhi Cheong
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
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Lee YY, Tang TK, Phuah ET, Tan CP, Wang Y, Li Y, Cheong LZ, Lai OM. Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review. Crit Rev Food Sci Nutr 2019; 60:2509-2525. [DOI: 10.1080/10408398.2019.1650001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yee-Ying Lee
- School of Science, Monash University, Bandar Sunway, Selangor, Malaysia
- Monash Industry Palm Oil Research and Education Platfrom, Monash University, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- International Joint Laboratory on Plant Oils Processing and Safety (POPS), Jinan University- Univesiti Putra Malaysia, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department and Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
| | - Chin-Ping Tan
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University- Univesiti Putra Malaysia, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University- Universiti Putra Malaysia, Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China
| | - Ying Li
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University- Universiti Putra Malaysia, Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China
| | - Ling-Zhi Cheong
- Department of Food Science, School of Marine Science, Ningbo University, Fenghua Road 818, Ningbo, P.R. China
| | - Oi-Ming Lai
- International Joint Laboratory on Plant Oils Processing and Safety (POPS), Jinan University- Univesiti Putra Malaysia, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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11
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Mo SY, Lai OM, Chew BH, Ismail R, Bakar SA, Jabbar NA, Teng KT. Interesterified palm olein lowers postprandial glucose-dependent insulinotropic polypeptide response in type 2 diabetes. Eur J Nutr 2019; 58:1873-1885. [PMID: 29872922 DOI: 10.1007/s00394-018-1738-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Accepted: 05/29/2018] [Indexed: 02/08/2023]
Abstract
PURPOSE We aim to investigate the postprandial effects of palm olein (PO) and chemically interesterified palm olein (IPO) with different proportions of palmitic acid at the sn-2 position using high oleic sunflower oil (HOS) as control fat on concentrations of gut hormones, glucose homeostasis, satiety, lipid and inflammatory parameters in type 2 diabetic (T2D) subjects. METHODS Using a randomised double-blind crossover design, 21 (men = 6, women = 15) T2D subjects consumed test meals (3.65 MJ) consisting of a high fat muffin (containing 50 g test fats provided as PO, IPO or HOS) and a milkshake. Postprandial changes in gut hormones, glucose homeostasis, satiety, lipid and inflammatory parameters after meals were analysed. Some of the solid fractions of the IPO were removed and thus the fatty acid composition of the PO and IPO was not entirely equal (PO vs IPO: palmitate 39.8 vs 38.7; oleate 43.6 vs 45.1). PO, IPO and HOS contained 9.7, 38.9 and 0.2 g/100 g total fatty acids of palmitic acid at the sn-2 position, respectively. At 37 °C, IPO contained 4.2% SFC whereas PO and HOS were completely melted. RESULTS Our novel observation shows that the incremental area under curve (iAUC) 0-6 h of plasma GIP concentration was on average 16% lower following IPO meal compared with PO and HOS (P < 0.05) meals. Serum C-peptide concentrations exhibited a significant meal × gender interaction (P = 0.009). No differences between test meals were noted for other measurements. CONCLUSIONS This study shows no adverse effect of interesterification on hormones associated with glucose homeostasis notably GLP-1 in T2D subjects. TRIAL REGISTRATION ClinicalTrials.gov NCT01906359. https://clinicaltrials.gov/ct2/show/NCT01906359.
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Affiliation(s)
- Shuen-Yeing Mo
- Product Development and Advisory Services, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
- Department of Bioprocess Engineering, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang, Serdang, Selangor, Malaysia
| | - Oi-Ming Lai
- Department of Bioprocess Engineering, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang, Serdang, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang, Serdang, Selangor, Malaysia
| | - Boon-How Chew
- Department of Family Medicine, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM Serdang, Serdang, Selangor, Malaysia
| | - Ruhaini Ismail
- Sepang District Health Office, Selangor State Health Department, Sepang, Selangor, Malaysia
| | - Sallehudin Abu Bakar
- Hulu Langat District Health Office, Selangor State Health Department, Kajang, Selangor, Malaysia
| | - Norli Abdul Jabbar
- Non-communicable Diseases Unit, Selangor State Health Department, Shah Alam, Selangor, Malaysia
| | - Kim-Tiu Teng
- Product Development and Advisory Services, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia.
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Wang Z, Ma B, Shen C, Lai OM, Tan CP, Cheong LZ. Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal–Organic Framework Nanofiber Film. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01513-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Cheong LZ, Jiang C, He X, Song S, Lai OM. Lipid Profiling, Particle Size Determination, and in Vitro Simulated Gastrointestinal Lipolysis of Mature Human Milk and Infant Formula. J Agric Food Chem 2018; 66:12042-12050. [PMID: 30362342 DOI: 10.1021/acs.jafc.8b03998] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Dairy technologists has attempted to produce "improved" infant formulas mimicking human milk by supplementation with bovine MFGM and/or phospholipids-enriched materials. The present study investigated and compared the lipid profile and particle sizes of mature human milk and infant formula fat globules (IF 1, IF 2, IF 3, and IF 4) and elucidated the relationship between physicochemical properties and in vitro simulated gastrointestinal lipolysis rate of the different milk samples. Despite having larger micron-sized fat globules, mature human milk demonstrated the highest gastrointestinal lipolysis rate with higher release of medium- and long-chain saturated fatty acids. In comparison, IF 3, which contained the lowest phospholipids content, demonstrated the lowest gastrointestinal lipolysis rate. Higher gastrointestinal lipolysis rate of mature human milk fat as compared to infant formula fats might be due to the presence of MFGM interfacial layer (phospholipids) surrounding the fat droplets which govern lipase activity on lipid droplets.
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Affiliation(s)
- Ling-Zhi Cheong
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences , Ningbo University , Ningbo 315211 , China
| | - Chenyu Jiang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences , Ningbo University , Ningbo 315211 , China
| | - Xiaoqian He
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences , Ningbo University , Ningbo 315211 , China
| | - Shuang Song
- National Institute for Nutrition and Health , Chinese Center for Disease Control and Prevention , Beijing 100050 , China
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14
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Chong WT, Tan CP, Cheah YK, B. Lajis AF, Habi Mat Dian NL, Kanagaratnam S, Lai OM. Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology. PLoS One 2018; 13:e0202771. [PMID: 30142164 PMCID: PMC6108518 DOI: 10.1371/journal.pone.0202771] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 08/08/2018] [Indexed: 11/18/2022] Open
Abstract
Red palm oil (RPO) is a natural source of Vitamin E (70–80% tocotrienol). It is a potent natural antioxidant that can be used in skin-care products. Its antioxidant property protects skin from inflammation and aging. In our work, a tocotrienol-rich RPO-based nanoemulsion formulation was optimized using response surface methodology (RSM) and formulated using high pressure homogenizer. Effect of the concentration of three independent variables [surfactant (5–15 wt%), co-solvent (10–30 wt%) and homogenization pressure (500–700 bar)] toward two response variables (droplet size, polydispersity index) was studied using central composite design (CCD) coupled to RSM. RSM analysis showed that the experimental data could be fitted into a second-order polynomial model and the coefficients of multiple determination (R2) is 0.9115. The optimized formulation of RPO-based nanoemulsion consisted of 6.09 wt% mixed surfactant [Tween 80/Span 80 (63:37, wt)], 20 wt% glycerol as a co-solvent via homogenization pressure (500 bar). The optimized tocotrienol-rich RPO-based nanoemulsion response values for droplet size and polydispersity index were 119.49nm and 0.286, respectively. The actual values of the formulated nanoemulsion were in good agreement with the predicted values obtained from RSM, thus the optimized compositions have the potential to be used as a nanoemulsion for cosmetic formulations.
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Affiliation(s)
- Wai-Ting Chong
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yoke-Kqueen Cheah
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | | | | | - Sivaruby Kanagaratnam
- Protein and Food Technology Unit, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Bioprocess Technology, Faculty Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- * E-mail:
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15
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Jiang C, Ma B, Song S, Lai OM, Cheong LZ. Fingerprinting of Phospholipid Molecular Species from Human Milk and Infant Formula Using HILIC-ESI-IT-TOF-MS and Discriminatory Analysis by Principal Component Analysis. J Agric Food Chem 2018; 66:7131-7138. [PMID: 29902005 DOI: 10.1021/acs.jafc.8b01393] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Phospholipid composition in the milk fat globule membrane (MFGM) fluctuates during the entire lactation period in order to suit the growing needs of newborn infants. The present study elucidated and relatively quantified phospholipid molecular species extracted from human milk (HM), mature human milk (MHM), and infant formulas (with or without MFGM supplementation) using hydrophilic liquid chromatography-electrospray ionization-ion trap-time of flight-mass spectrometry (HILIC-ESI-IT-TOF-MS) system. Principal component analysis was used to clarify the differences between phospholipid composition in HM, MHM, and infant formulas. HM and MHM contained high concentrations of sphingomyeline (HM: 107.61 μg/mL, MHM: 227.18 μg/mL), phosphatidylcholine (HM: 59.96 μg/mL, MHM: 50.77 μg/mL), and phosphatidylethanolamine (PE) (HM: 25.24 μg/mL, MHM: 31.76 μg/mL). Significant concentrations (<300 ng/mL) of arachidonic, eicosapentanoic, and docosahexanoic acids were found to esterify to PE in HM and MHM. Meanwhile, all infant formulas were found to contain high concentrations of phosphatidic acids indicating the possibility of degradation of the fortified MFGM either during processing or storage of the infant formulas.
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Affiliation(s)
- Chenyu Jiang
- Department of Food Science and Engineering, School of Marine Science , Ningbo University , Ningbo 315211 , China
| | - Baokai Ma
- School of Life and Sciences , Shanghai University , Shanghai 200444 , China
| | - Shuang Song
- National Institute for Nutrition and Health , Chinese Center for Disease Control and Prevention , Beijing 100050 , China
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Bimolecular Sciences , Universiti Putra Malaysia , 43400 UPM Serdang , Selangor Malaysia
- Institute of Bioscience , Universiti Putra Malaysia , 43400 UPM Serdang , Selangor Malaysia
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, School of Marine Science , Ningbo University , Ningbo 315211 , China
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Chew SC, Tan CP, Lai OM, Nyam KL. Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining. Food Sci Biotechnol 2018; 27:905-914. [PMID: 30263818 PMCID: PMC6049683 DOI: 10.1007/s10068-017-0295-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 11/20/2017] [Accepted: 12/08/2017] [Indexed: 01/14/2023] Open
Abstract
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 μg/kg) and glycidyl ester (54.8 μg/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
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Affiliation(s)
- Sook-Chin Chew
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Kar-Lin Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
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Lee YY, Tang TK, Phuah ET, Karim NAA, Alitheen NBM, Tan CP, Razak ISA, Lai OM. Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term period. Food Res Int 2017; 103:200-207. [PMID: 29389606 DOI: 10.1016/j.foodres.2017.10.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 10/06/2017] [Accepted: 10/12/2017] [Indexed: 11/25/2022]
Abstract
Medium-and-Long Chain Triacylglycerol (MLCT) is a type of structured lipid that is made up of medium chain, MCFA (C8-C12) and long chain, LCFA (C16-C22) fatty acid. Studies claimed that consumption of MLCT has the potential in reducing visceral fat accumulation as compared to long chain triacylglycerol, LCT. This is mainly attributed to the rapid metabolism of MCFA as compared to LCFA. Our study was designed to compare the anti-obesity effects of a enzymatically interesterified MLCT (E-MLCT) with physical blend of palm kernel and palm oil (B-PKOPO) having similar fatty acid composition and a commercial MLCT (C-MLCT) made of rapeseed/soybean oil on Diet Induced Obesity (DIO) C57BL/6J mice for a period of four months in low fat, LF (7%) and high fat, HF (30%) diet. The main aim was to determine if the anti-obesity effect of MLCT was contributed solely by its triacylglycerol structure alone or its fatty acid composition or both. Out of the three types of MLCT, mice fed with Low Fat, LF (7%) E-MLCT had significantly (P<0.05) lower body weight gain (by ~30%), body fat accumulation (by ~37%) and hormone leptin level as compared to both the LF B-PKOPO and LF C-MLCT. Histological examination further revealed that dietary intake of E-MLCT inhibited hepatic lipid accumulation. Besides, analysis of serum profile also demonstrated that consumption of E-MLCT was better in regulating blood glucose compared to B-PKOPO and C-MLCT. Nevertheless, both B-PKO-PO and E-MLCT which contained higher level of myristic acid was found to be hypercholesterolemic compared to C-MLCT. In summary, our finding showed that triacylglycerol structure, fatty acid composition and fat dosage play a pivotal role in regulating visceral fat accumulation. Consumption of E-MLCT in low fat diet led to a significantly lesser body fat accumulation. It was postulated that the MLM/MLL/LMM/MML/LLM types of triacylglycerol and C8-C12 medium chain fatty acids were the main factors that contributed to the visceral fat suppressing effect of MLCT. Despite being able to reduce body fat, the so called healthful functional oil E-MLCT when taken in high amount do resulted in fat accumulation. In summary, E-MLCT when taken in moderation can be used to manage obesity issue. However, consumption of E-MLCT may lead to higher total cholesterol and LDL level.
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Affiliation(s)
- Yee-Ying Lee
- Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Malaysia; School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Eng-Tong Phuah
- Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Malaysia; Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, 31900 Bandar Barat, Kampar, Malaysia
| | - Nur Azwani Abdul Karim
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Lot 2664 Jln Pulau Carey, 42960 Carey Island, Selangor, Malaysia
| | - Noorjahan Banu Mohamed Alitheen
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Intan Shameha Abdul Razak
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Malaysia; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia.
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18
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Gan YL, Fu JY, Lai OM, Chew BH, Yuen KH, Teng KT, Nesaretnam K, Selvaduray KR, Meganathan P. Effect of palm-based tocotrienols and tocopherol mixture supplementation on platelet aggregation in subjects with metabolic syndrome: a randomised controlled trial. Sci Rep 2017; 7:11542. [PMID: 28912593 PMCID: PMC5599564 DOI: 10.1038/s41598-017-11813-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Accepted: 08/30/2017] [Indexed: 02/08/2023] Open
Abstract
Tocotrienols, the unsaturated form of vitamin E, were reported to modulate platelet aggregation and thrombotic mechanisms in pre-clinical studies. Using a Food and Drug Administration (FDA)-approved cartridge-based measurement system, a randomised, double-blind, crossover and placebo-controlled trial involving 32 metabolic syndrome adults was conducted to investigate the effect of palm-based tocotrienols and tocopherol (PTT) mixture supplementation on platelet aggregation reactivity. The participants were supplemented with 200 mg (69% tocotrienols and 31% α-tocopherol) twice daily of PTT mixture or placebo capsules for 14 days in a random order. After 14 days, each intervention was accompanied by a postprandial study, in which participants consumed 200 mg PTT mixture or placebo capsule after a meal. Blood samples were collected on day 0, day 14 and during postprandial for the measurement of platelet aggregation reactivity. Subjects went through a 15-day washout period before commencement of subsequent intervention. Fasting platelet aggregation reactivity stimulated with adenosine diphosphate (ADP) did not show substantial changes after supplementation with PTT mixture compared to placebo (p = 0.393). Concomitantly, changes in postprandial platelet aggregation reactivity remained similar between PTT mixture and placebo interventions (p = 0.408). The results of this study highlight the lack of inhibitory effect on platelet aggregation after short-term supplementation of PTT mixture in participants with metabolic syndrome.
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Affiliation(s)
- Yee-Lin Gan
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
| | - Ju-Yen Fu
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia.
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia, Selangor, Malaysia
| | - Boon-How Chew
- Department of Family Medicine, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Kah-Hay Yuen
- School of Pharmaceuticals Sciences, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Kim-Tiu Teng
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
| | - Kalanithi Nesaretnam
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
| | - Kanga Rani Selvaduray
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
| | - Puvaneswari Meganathan
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
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Ng SK, Nyam KL, Lai OM, Nehdi IA, Chong GH, Tan CP. Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.050] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Lee YY, Tang TK, Phuah ET, Alitheen NBM, Tan CP, Lai OM. New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review. J Sci Food Agric 2017; 97:1379-1385. [PMID: 27801514 DOI: 10.1002/jsfa.8124] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 10/19/2016] [Accepted: 10/26/2016] [Indexed: 06/06/2023]
Abstract
Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its ubiquitous function in enhancing food flavour, taste and appearance. It focuses on the recent application of Maillard reaction products as an inexpensive and excellent source of emulsifiers as well as superior encapsulating matrices for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform the Maillard reaction as well as several important reaction parameters that need to be taken into consideration when conducting the Maillard reaction. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yee-Ying Lee
- Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia
| | - Teck-Kim Tang
- Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia
| | - Eng-Tong Phuah
- Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia
| | - Noorjahan Banu Mohamed Alitheen
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Malaysia
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Phuah ET, Lee YY, Tang TK, Lai OM, Choong TSY, Tan CP, Ng WN, Lo SK. Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor. International Journal of Food Engineering 2016. [DOI: 10.1515/ijfe-2015-0381] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Response surface methodology (RSM) was employed to optimize the process variables namely packed bed height (cm) and flow rates (ml/min) on diacylglycerol (DAG) production via partial hydrolysis of palm oil using immobilized Rhizomucor miehei lipase in packed bed reactor (PBR). Quadratic models were successfully developed for both DAG(y) and unhydrolyzed triacylglycerol ((un)TAG) with determination coefficient (R2) of 0.9931 and 0.9986, respectively coupled with insignificant lack of fit (p > 0.05). Optimal conditions for DAG synthesis were evaluated to be 10 cm packed bed height and 3.8 ml/min flow rate. Immobilized enzyme can be reused up to 10 times without significant changes in enzymatic activity. The partial hydrolysis under studied was found to be mass transfer-controlled.
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Karim NAA, Noor AM, Lee YY, Lai OM. Stability of Silica- and Enzyme-Treated Palm Oil Under Deep Frying Conditions. J Food Sci 2015; 80:C2678-85. [PMID: 26523850 DOI: 10.1111/1750-3841.13119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 09/22/2015] [Indexed: 11/29/2022]
Abstract
The oxidative and thermal stability of low diglycerides palm oil produced via silica treatment (sPO) and enzymatic treatment (ePO) compared with standard quality palm oil (SQ) and premium quality palm oil (PQ) was investigated. Both of the oils displayed better oxidative stability compared with SQ as well as significantly higher (P < 0.05) thermal resistance and oxidative strength than SQ and PQ due to lower amounts of partial glycerides. Although the initial induction periods (IPs) of sPO and ePO were significantly lower compared with SQ and PQ, both the oils showed slower drops in their IP values. The darkening effect after frying was significantly (P < 0.05) slower in sPO compared with SQ, PQ, and ePO. Besides, there is no difference p > 0.05 in the rate of FFA formation between sPO and PQ. The anisidine value and peroxide values were lowest in sPO, followed by ePO, PQ, and SQ.
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Affiliation(s)
- Nur Azwani Ab Karim
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Selangor, Malaysia
| | - Ahmadilfitri Md Noor
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Selangor, Malaysia
| | - Yee-Ying Lee
- Inst. of Bioscience, Univ. Putra Malaysia, Serdang, Malaysia
| | - Oi-Ming Lai
- Inst. of Bioscience, Univ. Putra Malaysia, Serdang, Malaysia.,Dept. of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Univ. Putra Malaysia, Serdang, Malaysia
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Phuah ET, Beh BK, Lim CSY, Tang TK, Lee YY, Lai OM. Rheological properties, textural properties, and storage stability of palm kernel-based diacylglycerol-enriched mayonnaise. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400586] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Eng-Tong Phuah
- Institute of Bioscience; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - Boon-Kee Beh
- Department of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - Cindy Shu-Ying Lim
- Department of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | | | - Yee-Ying Lee
- Institute of Bioscience; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience; Universiti Putra Malaysia; Serdang Selangor Malaysia
- Department of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; Serdang Selangor Malaysia
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Lee YY, Tang TK, Tan CP, Alitheen NBM, Phuah ET, Karim NAA, Lai OM. Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1520-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lee YY, Tang TK, Ab Karim NA, Banu Mohamed Alitheen N, Lai OM. Short term and dosage influences of palm based medium- and long-chain triacylglycerols on body fat and blood parameters in C57BL/6J mice. Food Funct 2014; 5:57-64. [DOI: 10.1039/c3fo60358j] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Latip RA, Lee YY, Tang TK, Phuah ET, Tan CP, Lai OM. Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils. Food Chem 2013; 141:3938-46. [DOI: 10.1016/j.foodchem.2013.05.114] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 04/12/2013] [Accepted: 05/23/2013] [Indexed: 11/30/2022]
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Thoo YY, Abas F, Lai OM, Ho CW, Yin J, Hedegaard RV, Skibsted LH, Tan CP. Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems. Food Chem 2013; 138:1215-9. [DOI: 10.1016/j.foodchem.2012.11.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Revised: 10/05/2012] [Accepted: 11/06/2012] [Indexed: 11/17/2022]
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Ab Latip R, Lee YY, Tang TK, Phuah ET, Lee CM, Tan CP, Lai OM. Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions. PeerJ 2013; 1:e72. [PMID: 23682348 PMCID: PMC3654720 DOI: 10.7717/peerj.72] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Accepted: 04/13/2013] [Indexed: 11/20/2022] Open
Abstract
Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG) was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min), end-crystallisation temperatures (30, 35, 40, 45 and 50°C) and agitation speeds (30, 50, 70, 90 and 110 rpm) to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV), fatty acid composition (FAC), acylglycerol composition, slip melting point (SMP), solid fat content (SFC), thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1) and palmitic (C16:0) respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of 26 to 44°C while SMP of stearin fractions increased to (60–62°C) compared to PDAG.
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Affiliation(s)
- Razam Ab Latip
- Sime Darby Research Sdn Bhd, R&D Research Centre-Downstream , Pulau Carey , Selangor , Malaysia
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Lee YY, Tang TK, Lai OM. Health Benefits, Enzymatic Production, and Application of Medium- and Long-Chain Triacylglycerol (MLCT) in Food Industries: A Review. J Food Sci 2012; 77:R137-44. [DOI: 10.1111/j.1750-3841.2012.02793.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Phuah ET, Lai OM, Choong TSY, Tan CP, Lo SK. Kinetic study on partial hydrolysis of palm oil catalyzed by Rhizomucor miehei lipase. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.molcatb.2012.03.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Cheong LZ, Tan CP, Long K, Idris NA, Yusoff MSA, Lai OM. Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000296] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Saberi AH, Lai OM, Miskandar MS. Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0475-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM. Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage. J Sci Food Agric 2010; 90:2310-2317. [PMID: 20661900 DOI: 10.1002/jsfa.4088] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS). RESULTS PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73. CONCLUSION PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β' to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening.
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Affiliation(s)
- Ling-Zhi Cheong
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia
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Cheong LZ, Tan CP, Long K, Suria Affandi Yusoff M, Lai OM. Physicochemical, Textural and Viscoelastic Properties of Palm Diacylglycerol Bakery Margarine During Storage. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1413-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lo SK, Arifin N, Cheong LZ, Tan CP, Long K, Yusoff MSA, Lai OM. Response surface modeling of 1-stearoyl-3(2)-oleoyl glycerol production in a pilot packed-bed immobilized Rhizomucor miehei lipase reactor. ACTA ACUST UNITED AC 2009. [DOI: 10.1016/j.molcatb.2008.08.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Koh SP, Arifin N, Tan CP, Yusoff MSA, Long K, Idris NA, Lai OM. Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200800066] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Lai OM, Weete J, Akoh C. Microbial Lipases. Food Science and Technology 2008. [DOI: 10.1201/9781420046649.ch29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Lo SK, Cheong LZ, Arifin N, Tan CP, Long K, Yusoff MSA, Lai OM. Diacylglycerol and triacylglycerol as responses in a dual response surface-optimized process for diacylglycerol production by lipase-catalyzed esterification in a pilot packed-bed enzyme reactor. J Agric Food Chem 2007; 55:5595-603. [PMID: 17571899 DOI: 10.1021/jf0706676] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Diacylglycerol (DAG) and triacylglycerol (TAG) as responses on optimization of DAG production using a dual response approach of response surface methodology were investigated. This approach takes the molecular equilibrium of DAG into account and allows for the optimization of reaction conditions to achieve maximum DAG and minimum TAG yields. The esterification reaction was optimized with four factors using a central composite rotatable design. The following optimized conditions yielded 48 wt % DAG and 14 wt % TAG: reaction temperature of 66.29 degrees C, enzyme dosage of 4 wt %, fatty acid/glycerol molar ratio of 2.14, and reaction time of 4.14 h. Similar results were achieved when the process was scaled up to a 10 kg production in a pilot packed-bed enzyme reactor. Lipozyme RM IM did not show any significant activity losses or changes in fatty acid selectivity on DAG synthesis during the 10 pilot productions. However, lipozyme RM IM displayed higher selectivity toward the production of oleic acid-enriched DAG. The purity of DAG oil after purification was 92 wt %.
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Affiliation(s)
- Seong-Koon Lo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Arifin N, Lo SK, Lai OM. Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis: Optimization using response surface methodology. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.03.070] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Chong TM, Abdullah MA, Fadzillah NM, Lai OM, Lajis NH. Anthraquinones production, hydrogen peroxide level and antioxidant vitamins in Morinda elliptica cell suspension cultures from intermediary and production medium strategies. Plant Cell Rep 2004; 22:951-958. [PMID: 15067428 DOI: 10.1007/s00299-004-0793-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2003] [Revised: 03/02/2004] [Accepted: 03/03/2004] [Indexed: 05/24/2023]
Abstract
The effects of medium strategies [maintenance (M), intermediary (G), and production (P) medium] on cell growth, anthraquinone (AQ) production, hydrogen peroxide (H2O2) level, lipid peroxidation, and antioxidant vitamins in Morinda elliptica cell suspension cultures were investigated. These were compared with third-stage leaf and 1-month-old callus culture. With P medium strategy, cell growth at 49 g l(-1), intracellular AQ content at 42 mg g(-1) DW, and H2O2 level at 9 micromol g(-1) FW medium were the highest as compared to the others. However, the extent of lipid peroxidation at 40.4 nmol g(-1) FW and total carotenoids at 13.3 mg g(-1) FW for cultures in P medium were comparable to that in the leaf, which had registered sevenfold lower AQ and 2.2-fold lower H2O2 levels. Vitamin C content at 30-120 microg g(-1) FW in all culture systems was almost half the leaf content. On the other hand, vitamin E content was around 400-500 microg g(-1) FW in 7-day-old cultures from all medium strategies and reduced to 50-150 microg g(-1) FW on day 14 and 21; as compared to 60 microg g(-1) FW in callus and 200 microg g(-1) FW in the leaf. This study suggests that medium strategies and cell growth phase in cell culture could influence the competition between primary and secondary metabolism, oxidative stresses and antioxidative measures. When compared with the leaf metabolism, these activities are dynamic depending on the types and availability of antioxidants.
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Affiliation(s)
- T M Chong
- Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor D.E
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Lo SK, Baharin BS, Tan CP, Lai OM. Analysis of 1,2(2,3)- and 1,3-Positional Isomers of Diacylglycerols from Vegetable Oils by Reversed-Phase High-Performance Liquid Chromatography. J Chromatogr Sci 2004; 42:145-54. [PMID: 15023251 DOI: 10.1093/chromsci/42.3.145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Separation of 1,2(2,3)- and 1,3-positional isomers of diacylglycerols (DAG) from vegetable oils by reversed-phase high-performance liquid chromatography (RP-HPLC) is investigated. The method is based on isocratic elution using 100% acetonitrile and UV detection at 205 nm. The following elution order of DAG molecular species is identified: 1,3-dilinolein < 1,2-dilinolein < 1,3-dimyristin < 1-oleoyl-3-linoleoyl-glycerol < 1,2-dimyristoyl-rac-glycerol < 1(2)-oleoyl-2(3)-linoleoyl-glycerol < 1-linolenoyl-3-stearoyl-glycerol < 1(2)-linolenoyl-2(3)-stearoyl-glycerol < 1,3-diolein < 1-palmitoyl-3-oleoyl-glycerol < 1,2-dioleoyl-sn-glycerol < 1(2)-palmitoyl-2(3)-oleoyl-glycerol < 1-linoleoyl-3-stearoyl-glycerol < 1,3-dipalmitin < 1(2)-linoleoyl-2(3)-stearoyl-glycerol < 1-oleoyl-3-stearoyl-glycerol < 1,2-dipalmitoyl-rac-glycerol < 1-palmitoyl-3-stearoyl-sn-glycerol < 1,3-distearin < 1,2-distearoyl-rac-glycerol. Linearity is observed over three orders of magnitude. Limits of detection and quantitation range 0.2-0.7 microg/mL for 1,3-dilinolein to 0.6-1.9 microg/mL for 1,2-dioleoyl-sn-glycerol, respectively. Precision and accuracy of the method are also demonstrated. The method is developed to separate mixtures of DAG molecular species produced from edible oils.
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Affiliation(s)
- S K Lo
- Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia
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