Enzymatically Modified Shea Butter and Palm Kernel Oil as Potential Lipid Drug Delivery Matrices

Obitte, Nicholas C.; Zorn, Katja; Oroz‐Guinea, Isabel; Bornscheuer, Uwe T.; Klein, Sandra

doi:10.1002/ejlt.201700332

Cited by 6 publications

(4 citation statements)

References 29 publications

(46 reference statements)

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“…In terms of food applications, this feature may influence the retention of some flavor substances, hydrolysis during cooking, selection of food emulsifiers, and solubility of some functional components in foods. DAG can also be used in the pharmaceutical industry [ 75 ]. DAG has the function of inhibiting bile-acid secretion; it may be manufactured into tablets, powders, and capsules, as well as suppositories and injections, for the prevention and treatment of diarrhea.…”

Section: Enzymatic Preparation and Application Of Slsmentioning

confidence: 99%

Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems

Zhou

Lee

Mao

et al. 2022

Foods

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Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.

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Section: Enzymatic Preparation and Application Of Slsmentioning

confidence: 99%

Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems

Zhou

Lee

Mao

et al. 2022

Foods

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“…In order to quantify the reaction mixture composition, reaction samples were treated as described in our previous work. [17,18,21,22] Briefly, samples were extracted with 250 mL diethylether containing as internal standards tripentadecanoate (2 mM) and either tridecanoic acid (2 mM) or tridecanoate ethyl ester (2 mM) depending on whether the hydrolyzed substrate were the TAG from Crambe oil or the FAEE derivatives, respectively. Each sample was extracted two more times with 500 μL pure diethylether and the joined organic phases were dried with anhydrous Na 2 SO 4 .…”

Section: Analysis Of the Fatty Acid Composition In The Different Oil mentioning

confidence: 99%

Enhancement of Lipase CAL‐A Selectivity by Protein Engineering for the Hydrolysis of Erucic Acid from Crambe Oil

Oroz‐Guinea

Zorn

Bornscheuer

2019

Euro J Lipid Sci & Tech

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The aim of this study is to pursue the identification and characterization of different CAL-A variants displaying higher specificity toward erucic acid than CAL-A wild type (wt). A careful analysis of the data generated from previously created site-directed saturation libraries reveals several variants that display a higher preference for the hydrolysis of p-nitrophenyl (pNP)-erucate over pNP-oleate than the wt. The best three candidates (CAL-A V238D, V238Y, and V286N) are applied in biocatalysis using both Crambe oil and ethyl ester derivatives. When acting on Crambe oil, these CAL-A variants are as efficient as CAL-A wt in terms of C22:1 enrichment and product recovery independently of the temperature (enrichment and recovery values between 70-76% and 67-79% at 37 C, and between 71-73% and 61-75% at 50 C). In contrast, hydrolysis of Crambe ethyl esters leads to substantially increased accumulations of C22:1 and recovery values (V238Y: 78% enrichment and 92% recovery; V286N: 83% enrichment and 91% recovery) when using CAL-A V238Y and CAL-A V286N compared to CAL-A wt (78% enrichment, 60% recovery) in the free fatty acid fraction. Practical Applications: This study describes the enhancement of lipase CAL-A selectivity for the isolation and recovery of erucic acid (C22:1) from plant oil or its ethyl ester derivatives. Hence, this approach could represent a more eco-friendly alternative for its application in processes where the erucic acid is used as building block, such as the production of surfactants or polymers.

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“…For all these reasons and attending to the differences in the absorption and metabolism of saturated FAs in human diets, and taking into account that stearic acid can be considered as neutral or even beneficial, compared to other saturated FAs, we have decided to include the in vitro digestion of shea butter as a sustainable and healthy edible vegetable fat (Lovett, 2015). Moreover, this oil has gained Generally Recognized as Safe (GRAS) status recently (Obitte et al., 2018). In addition, as far as we are concerned, in vitro digestion of shea butter has not been previously described in the literature.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of in vitro gastrointestinal digestion of three strategic edible oils

Chabni

Bañares

Reglero

et al. 2022

Journal of Food Science

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Three strategic edible oils, that is, olive oil, microalgae oil, and shea butter, with a significantly different composition of fatty acids (FA), have been studied in a static in vitro digestion model to evaluate the rate of hydrolysis, bioaccessibility, and micellar phases formed in the process. Lipid composition of each phase and how the lipids are distributed in the different phases have been obtained using this in vitro digestion model. We demonstrate that the composition in FA and the physical properties of the oil are the key factors determining the distribution of lipids in the different phases. The fastest rate of hydrolysis was observed for olive oil and the highest triacylglycerol conversion was attained for shea butter.In contrast, the most abundant precipitate phase was obtained for shea butter, which also produces the highest co-crystallization of cholesterol among the three edible oils studied. This study reveals that digestibility of edible oils is directly related with the initial rate of hydrolysis.

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Enzymatically Modified Shea Butter and Palm Kernel Oil as Potential Lipid Drug Delivery Matrices

Cited by 6 publications

References 29 publications

Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems

Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems

Enhancement of Lipase CAL‐A Selectivity by Protein Engineering for the Hydrolysis of Erucic Acid from Crambe Oil

A comparative study of in vitro gastrointestinal digestion of three strategic edible oils

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