The objective of this study was to produce structured lipids(SLs)enriched in docosahexaenoic acid(DHA)by enzymatic interesterification of a medium-chain triacylglycerol(MCT)oil and docosahexaenoic acid single cell oil...The objective of this study was to produce structured lipids(SLs)enriched in docosahexaenoic acid(DHA)by enzymatic interesterification of a medium-chain triacylglycerol(MCT)oil and docosahexaenoic acid single cell oil(DHASCO),using immobilized lipases from Thermomyces lanuginosus(TL)and Candida rugosa(CR).The enzymes were screened for their effectiveness,and optimal conditions were employed to evaluate their ability to incorporate DHA or medium-chain fatty acids(MCFAs)into the triacylglycerol backbone.Fatty acid composition,regiospecific distribution,and oxidative stability were assessed in both the original and structured lipids.Structured lipids were prepared under ultrasonic-assisted enzymatic interesterification,and their oxidative stability was evaluated using conjugated dienes(CD)and 2-thiobarbituric acid reactive substances(TBARS)assays.The results indicated that after 1 h of incubation,DHA content in the resultant product was reduced to 31.22%and 32.66%with TL and CR lipases,respectively.For MCFAs,long chain saturated fatty acids(LC-SFAs)and long chain polyunsaturated fatty acids(LC-PUFAs),the amounts were 35.29%,15.91%and 15.06%(TL:Thermomyces lanuginosus),and 25.92%,20.04%and 17.83%(CR:Candida rugosa),respectively.In DHASCO,DHA was predominantly esterified to the sn-2 position,while MCFAs occupied mainly the sn-1 and sn-3 positions.In MCT,MCFAs were esterified to all positions,but as the chain length increased from C8 to C16,saturated FAs decreased in the sn-1 and sn-2 positions but not in the sn-3 position.In novel structured lipids so produced,DHA was mainly attached to the sn-2 position,with C8:0 to C16:0 esterified to sn-1,3 positions.Enzymatically modified oil generally had higher CD and TBARS values compared to their unmodified counterparts.These findings demonstrate potential for rational design of structured lipids,offering a venue to tailor their composition and enhanced potential nutritional value.展开更多
Human milk fat （HMF） is the component that supplies the highest fraction of the infant＇s required dietary energy. Other sources of fat are necessary and crucial for infants while the breastfeeding is not possible, ...Human milk fat （HMF） is the component that supplies the highest fraction of the infant＇s required dietary energy. Other sources of fat are necessary and crucial for infants while the breastfeeding is not possible, desirable or sufficient. There is enough scientific evidence that suggests the composition and distribution of the fatty acids affect the absorption of the fat in infants greatly, which influences the growth and health of infants. However, the composition and distribution of the fatty acids in certain fat such as cow milk fat or vegetable oil are different from those in human milk. So as to mimic human milk fat composition and structure, a series of human milk fat substitutes （HMFS） have been developed through enzymatic interesterification reaction during recent years This review described current trends in the production of HMFS, discussed the significance and methods of preparing HMFS and the problems and put forward potential solutions about this kind of product.展开更多
Synthesis biodiesel using biocatalyst is an emerging and attracting alternative process to replace the conventional process. However, biocatalyst is easy to be deactivated by alcohol, which is a reactant in biodiesel ...Synthesis biodiesel using biocatalyst is an emerging and attracting alternative process to replace the conventional process. However, biocatalyst is easy to be deactivated by alcohol, which is a reactant in biodiesel synthesis reaction. Therefore, it is needed to develop new method to maintain the activity and stability of the biocatalyst during reaction. New method to be developed is by changing the reaction route which is using alcohol to the reaction route which is not using alcohol. Route reaction of non alcohol can be done by changing the alkyl alcohol with alkyl acetate. Both have the same function as alkyl supplier during the reaction. In this research, methyl acetate was reacted with triglyceride from fried palm oil using Candida rugosa lipase in batch reactor. The reactants and products were analyzed using HPLC. The effect of operating factors such as enzyme concentration, substrates ratio, operating temperature and addition of inhibitor using free and immobilized enzyme were investigated. The experimental results showed that 89.6% of triglyceride from fried palm oil was converted to its corresponding methyl esters under the condition of 4% wt lipase based on substrate weight, 1/12 mol rasio of oil/methyl acetate after 50 hours reaction using immobilized lipase. Stability test indicated that the activity of the immobilized biocatalyst was still remained after three reaction cycles.展开更多
Liposoluble antioxidants are widely used in food,cosmetic and pharmacy,but the green synthesis remains the big challenge limiting their industrial clean production.In our study,an immobilized lipase(CSL@OMS-C_(18))was...Liposoluble antioxidants are widely used in food,cosmetic and pharmacy,but the green synthesis remains the big challenge limiting their industrial clean production.In our study,an immobilized lipase(CSL@OMS-C_(18))was prepared by immobilizing Candida sp.Lipase(CSL)on hydrophobically modified ordered mesoporous silicon(OMS-C_(18))for the enzymatic production of acylated chlorogenic acids(ACDs).The results showed that CSL@OMS-C_(18) facilitated 97.2%of chlorogenic acid in 45 min with the corresponding CE value of 1463.1μmol/(g⋅h).Besides,CSL@OMS-C_(18) maintained 82.5%of initial activity after 10 cycles of reuse,demonstrating its catalytic stability and reusability.The broad applicability of CSL@OMS-C_(18) was confirmed by the enzymatic synthesis of acetylated chlorogenic acid,butylated chlorogenic acid,octanoylated chlorogenic acid and laurylated chlorogenic acid,which were analyzed using molecular docking simulation to reveal the bonding mechanism between lipase CSL and different substrates.Finally,the antioxidant capacity of chlorogenic acid and its derivatives were assessed based on the DPPH,ABTS,hydroxyl radical scavenging activity,ferric reducing ability,and oils oxidation induction assay.This study provides new insights into the sustainable enzymatic synthesis of liposoluble and antioxidant acylated chlorogenic acids for food industries.展开更多
The effect of enzymatically interesterified rapeseed oil-based plastic fats(EIPF)on the rheological properties of dough,as well as related steamed bread qualities were investigated in this paper.Addition of EIPF signi...The effect of enzymatically interesterified rapeseed oil-based plastic fats(EIPF)on the rheological properties of dough,as well as related steamed bread qualities were investigated in this paper.Addition of EIPF significantly improved the dough viscoelasticity and corresponding steamed bread qualities.Addition of EIPF significantly increased the pasting parameters and gluten yield due to the interaction between lipid,starch and gluten.EIPF(2%)resulted in an increase in ionic bonds and hydrogen bonds,while simultaneously reducing hydrophobic interactions.This facilitated the oxidation of free sulfhydryl groups into disulfide bonds,thereby promoting gluten polymerization and enhancing the structural integrity of the gluten network.Accordingly,the mechanism of EIPF improving dough properties was clarified in this study,suggesting that EIPF could be used as steamed bread improver.展开更多
ω-3 fatty acids-based phospholipids(ω-3-PLs)exhibit higher bioavailability within organisms and stability compared to polyunsaturated fatty acids in their neutral forms.In this study,ω-3 fatty acids enriched partia...ω-3 fatty acids-based phospholipids(ω-3-PLs)exhibit higher bioavailability within organisms and stability compared to polyunsaturated fatty acids in their neutral forms.In this study,ω-3 fatty acids enriched partial acylglycerols(ω-3-AGs)were produced from hydrolysis of algal oil firstly.The effects of hydrolysis processing parameters such as enzyme type,enzyme loading,oil-water ratio,reaction temperature,and time were evaluated.Subsequently,ω-3-PLs were prepared via interesterification of ω-3-AGs with PLs catalyzed by PLA1.When monoacylglycerols(MAGs)reached 60% in partial acylglycerols,the interesterification reaction showed a marked improvement,leading to the achievement of the optimal final ω-3-PLs content of 38.93%.Using molecular docking techniques to speculate on the catalytic mechanism,the results indicate that MAGs exhibit an affinity of up to -6.33 kcal/mol with PLA1,verifying their critical role in the interesterification process.展开更多
基金the Natural Sciences and Engineering Research Council(NSERC)of Canada for a Discovery Grant(RGPN to FS and the Vietnam International Education Development(VIED)for a scholarship NVL.
文摘The objective of this study was to produce structured lipids(SLs)enriched in docosahexaenoic acid(DHA)by enzymatic interesterification of a medium-chain triacylglycerol(MCT)oil and docosahexaenoic acid single cell oil(DHASCO),using immobilized lipases from Thermomyces lanuginosus(TL)and Candida rugosa(CR).The enzymes were screened for their effectiveness,and optimal conditions were employed to evaluate their ability to incorporate DHA or medium-chain fatty acids(MCFAs)into the triacylglycerol backbone.Fatty acid composition,regiospecific distribution,and oxidative stability were assessed in both the original and structured lipids.Structured lipids were prepared under ultrasonic-assisted enzymatic interesterification,and their oxidative stability was evaluated using conjugated dienes(CD)and 2-thiobarbituric acid reactive substances(TBARS)assays.The results indicated that after 1 h of incubation,DHA content in the resultant product was reduced to 31.22%and 32.66%with TL and CR lipases,respectively.For MCFAs,long chain saturated fatty acids(LC-SFAs)and long chain polyunsaturated fatty acids(LC-PUFAs),the amounts were 35.29%,15.91%and 15.06%(TL:Thermomyces lanuginosus),and 25.92%,20.04%and 17.83%(CR:Candida rugosa),respectively.In DHASCO,DHA was predominantly esterified to the sn-2 position,while MCFAs occupied mainly the sn-1 and sn-3 positions.In MCT,MCFAs were esterified to all positions,but as the chain length increased from C8 to C16,saturated FAs decreased in the sn-1 and sn-2 positions but not in the sn-3 position.In novel structured lipids so produced,DHA was mainly attached to the sn-2 position,with C8:0 to C16:0 esterified to sn-1,3 positions.Enzymatically modified oil generally had higher CD and TBARS values compared to their unmodified counterparts.These findings demonstrate potential for rational design of structured lipids,offering a venue to tailor their composition and enhanced potential nutritional value.
基金Supported by Innovative Team of Developmental Science and Technology of Bio-dairy Products,Northeast AgriculturalUninversity (CXT007)
文摘Human milk fat （HMF） is the component that supplies the highest fraction of the infant＇s required dietary energy. Other sources of fat are necessary and crucial for infants while the breastfeeding is not possible, desirable or sufficient. There is enough scientific evidence that suggests the composition and distribution of the fatty acids affect the absorption of the fat in infants greatly, which influences the growth and health of infants. However, the composition and distribution of the fatty acids in certain fat such as cow milk fat or vegetable oil are different from those in human milk. So as to mimic human milk fat composition and structure, a series of human milk fat substitutes （HMFS） have been developed through enzymatic interesterification reaction during recent years This review described current trends in the production of HMFS, discussed the significance and methods of preparing HMFS and the problems and put forward potential solutions about this kind of product.
文摘Synthesis biodiesel using biocatalyst is an emerging and attracting alternative process to replace the conventional process. However, biocatalyst is easy to be deactivated by alcohol, which is a reactant in biodiesel synthesis reaction. Therefore, it is needed to develop new method to maintain the activity and stability of the biocatalyst during reaction. New method to be developed is by changing the reaction route which is using alcohol to the reaction route which is not using alcohol. Route reaction of non alcohol can be done by changing the alkyl alcohol with alkyl acetate. Both have the same function as alkyl supplier during the reaction. In this research, methyl acetate was reacted with triglyceride from fried palm oil using Candida rugosa lipase in batch reactor. The reactants and products were analyzed using HPLC. The effect of operating factors such as enzyme concentration, substrates ratio, operating temperature and addition of inhibitor using free and immobilized enzyme were investigated. The experimental results showed that 89.6% of triglyceride from fried palm oil was converted to its corresponding methyl esters under the condition of 4% wt lipase based on substrate weight, 1/12 mol rasio of oil/methyl acetate after 50 hours reaction using immobilized lipase. Stability test indicated that the activity of the immobilized biocatalyst was still remained after three reaction cycles.
基金supported by the National Key Research and Development Project of China(2021YFD2100303)the National Natural Science Foundation of China(32272271,32302021)+3 种基金the Hubei Province Natural Science Foundation of China(2021CFB209,2023AFB324)Hubei Province Technology Innovation Programme(2024BBB040)Anhui Province Key Research and Development Program Project(2023n06020039)Central Public-interest Scientific Institution Basal Research Fund(No.1610172024002).
文摘Liposoluble antioxidants are widely used in food,cosmetic and pharmacy,but the green synthesis remains the big challenge limiting their industrial clean production.In our study,an immobilized lipase(CSL@OMS-C_(18))was prepared by immobilizing Candida sp.Lipase(CSL)on hydrophobically modified ordered mesoporous silicon(OMS-C_(18))for the enzymatic production of acylated chlorogenic acids(ACDs).The results showed that CSL@OMS-C_(18) facilitated 97.2%of chlorogenic acid in 45 min with the corresponding CE value of 1463.1μmol/(g⋅h).Besides,CSL@OMS-C_(18) maintained 82.5%of initial activity after 10 cycles of reuse,demonstrating its catalytic stability and reusability.The broad applicability of CSL@OMS-C_(18) was confirmed by the enzymatic synthesis of acetylated chlorogenic acid,butylated chlorogenic acid,octanoylated chlorogenic acid and laurylated chlorogenic acid,which were analyzed using molecular docking simulation to reveal the bonding mechanism between lipase CSL and different substrates.Finally,the antioxidant capacity of chlorogenic acid and its derivatives were assessed based on the DPPH,ABTS,hydroxyl radical scavenging activity,ferric reducing ability,and oils oxidation induction assay.This study provides new insights into the sustainable enzymatic synthesis of liposoluble and antioxidant acylated chlorogenic acids for food industries.
基金supported by Henan Province Key R&D Special Project(221111112000)Science and Technology Research Project of Henan Province(232102111065)Project of Food Engineering Technology Research Center/Key Laboratory of Henan Province(GO202317).
文摘The effect of enzymatically interesterified rapeseed oil-based plastic fats(EIPF)on the rheological properties of dough,as well as related steamed bread qualities were investigated in this paper.Addition of EIPF significantly improved the dough viscoelasticity and corresponding steamed bread qualities.Addition of EIPF significantly increased the pasting parameters and gluten yield due to the interaction between lipid,starch and gluten.EIPF(2%)resulted in an increase in ionic bonds and hydrogen bonds,while simultaneously reducing hydrophobic interactions.This facilitated the oxidation of free sulfhydryl groups into disulfide bonds,thereby promoting gluten polymerization and enhancing the structural integrity of the gluten network.Accordingly,the mechanism of EIPF improving dough properties was clarified in this study,suggesting that EIPF could be used as steamed bread improver.
基金The Department of Science and Technology of Guangdong Province under grant number 2022B0202010003the National Natural Science Foundation of China under grant 32272341the Bureau of Science and Information of Guangzhou under grant 2024A04J3254 and 2024B03J1274 are gratefully acknowledged.
文摘ω-3 fatty acids-based phospholipids(ω-3-PLs)exhibit higher bioavailability within organisms and stability compared to polyunsaturated fatty acids in their neutral forms.In this study,ω-3 fatty acids enriched partial acylglycerols(ω-3-AGs)were produced from hydrolysis of algal oil firstly.The effects of hydrolysis processing parameters such as enzyme type,enzyme loading,oil-water ratio,reaction temperature,and time were evaluated.Subsequently,ω-3-PLs were prepared via interesterification of ω-3-AGs with PLs catalyzed by PLA1.When monoacylglycerols(MAGs)reached 60% in partial acylglycerols,the interesterification reaction showed a marked improvement,leading to the achievement of the optimal final ω-3-PLs content of 38.93%.Using molecular docking techniques to speculate on the catalytic mechanism,the results indicate that MAGs exhibit an affinity of up to -6.33 kcal/mol with PLA1,verifying their critical role in the interesterification process.
