Investigating the effect of lipase from Candida rugosa on the production of EPA and DHA concentrates from Kilka fish (Clupeonella cultiventris caspia)

Hosseini, Hamed; Ghorbani, Mohammad; Jafari, Seid Mahdi; Mahoonak, Alireza Sadeghi

doi:10.1016/j.lwt.2018.03.066

Cited by 13 publications

(3 citation statements)

References 23 publications

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“…DHA in the original oil was significantly increased (p \ 0.05) by nearly twofold during 1 h hydrolysis reaction as recovery levels of EPA and DHA in the glyceride product were 42.23 ± 0.54% and 74.60 ± 0.80%, respectively. CRL-catalyzed hydrolysis has already been used successfully by other researchers, as they confirmed the capability of CRL to provide the products concentrated in n-3 PUFA (Hosseini et al 2018).…”

Section: Resultsmentioning

confidence: 79%

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

et al. 2018

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Glyceride product from lipase-catalyzed hydrolysis of fish oil (large-scale) is a rich source of n-3 PUFA (49.62%); but it is prone to oxidation. Our aim was to encapsulate this product by a mixture of whey powder and sodium caseinate (4:1) as a new wall material. The emulsification was done using ultrasonication in different powers (180-380 W) and times (1-3 min) and, then, the emulsions were freeze-dried to obtain the powders. Based on encapsulation efficiency, sonication (88-94%) could inhibit the presence of oil at the surface of powder particles in comparison with the samples prepared without sonication (control, 68%). The highest oxidation rate and the lowest L-value were found for the unencapsulated glyceride product stored in air atmosphere followed by the control powder, the powders from sonication treatment and the unencapsulated glyceride product under N 2 , respectively. In the case of oxidative stability of the samples, the sonication time was more significant than sonication power. According to our results, a sonication treatment of 380 W for 3 min was recommended to prepare parent emulsions during fish oil encapsulation.

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Section: Resultsmentioning

confidence: 79%

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

et al. 2018

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“…Multifarious industrial applications of fungal lipases in the detergent, bioremediation, food, flavour industries, biocatalytic resolution of pharmaceuticals, esters and amino acid synthesis, making of fine agrochemicals, biosensor, cosmetics and perfumery make them a very important enzyme (Hasan et al 2006 ). Lipase from Candida rugos a was used for the conversion of non-polyunsaturated fatty acids to polyunsaturated fatty acids by removing glycerol backbone of triglycerol in kilka fish oil (Hosseini et al 2018 ). Sahay and Chouhan ( 2018 ) demonstrated lipid stain removal by facilitating cold-washing as a step towards mitigation of climate change using cold-active lipases of Penicillium canescens BPF4 and Pseudogymnoascus roseus BPF6.…”

Section: 41 α-Amylasesmentioning

confidence: 99%

Recent Developments in Industrial Mycozymes: A Current Appraisal

Nath

Kango

2021

Mycology

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Fungi, being natural decomposers, are the most potent, ubiquitous and versatile sources of industrial enzymes. About 60% of market share of industrial enzymes is sourced from filamentous fungi and yeasts. Mycozymes (myco-fungus; zymes-enzymes) are playing a pivotal role in several industrial applications and a number of potential applications are in the offing. The field of mycozyme production, while maintaining the old traditional methods, has also witnessed a sea change due to advents in recombinant DNA technology, optimisation protocols, fermentation technology and systems biology. Consolidated bioprocessing of abundant lignocellulosic biomass and complex polysaccharides is being explored at an unprecedented pace and a number of mycozymes of diverse fungal origins are being explored using suitable platforms. The present review attempts to revisit the current status of various mycozymes, screening and production strategies and applications thereof.

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“…The enzymatic application using lipases of fungal origin to achieve these concentrates is based on their selective properties used for hydrolysis and alcoholysis reactions (Correa et. Al., 2017) where the preference of lipase for fatty acid components is of order decreasing: palmitoleic acid> oleic acid> = palmitic acid> stearic acid> EPA> DHA, allowing the PUFA's to be preserved in the lipid structure (Hamed, H. et al, 2018), this hydrolysis process is complemented with other methods to achieve high concentrations of PUFA (Bonilla-Méndez & Hoyos-Concha, 2018), these have been raised in various investigations. For example, Kahveci and Xu (2011) report in their research the use of salmon oil substrate, achieving the concentration of EPA that went from 5.46% to 10.00% and DHA increasing 2.8 times using lipase Candida rugosa, Miranda K. et al (2013) reported the use of a Candida antarctica Lipase for the production of structured diacylglycerols with 89.37% PUFA of the omega-3 chain (EPA, DHA and DPA) using fish oil as substrate, Valverde L. et al (2014) reported an increase in EPA that went from 19% to 61% and a DHA that went from 22% to 69% using Lipozyme TL-IM and QLG lipase with sardine and tuna oil substrate, Aarthy M. et.…”

Section: Introductionmentioning

confidence: 99%

Kinetic study of a commercial lipase for hydrolysis of semi-refined oil of anchovy (Engraulis ringens) [Estudio cinético de una lipasa comercial para la hidrólisis de aceite semirrefinado de anchoa (Engraulis ringens)]

Estrada

Calderón

2021

J. nanotechnol. (Lima)

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Lipases due to their ecological nature and catalytic versatility, are ideal for their application in the fish oil hydrolysis industry due to their selective property, which allows the preservation of polyunsaturated fatty acids (PUFAs) in the lipid structure. The objective of this research was to determine the activity and kinetic parameters of a commercial AY AMANO "30SD" lipase, as well as the temperature and time values to achieve an optimal degree of hydrolysis in semi-refined anchovy oil. The experiments were carried out in a jacketed minireactor with a working volume of 400 mL (oil-water-enzyme) with temperature control and pH 7.00, enzyme concentration 350 U/mL and stirring 160 rpm. A 3x3 factorial design and the response surface methodology were used. The results obtained from the study of the enzyme were: activity = 37 384.55 ± 395.07 U/g and kinetic parameters: Km = 7.98 g/L and Vmax. = 0.038887 g/Lxmin. Correspondingly, the following optimal parameters were obtained: Degree of hydrolysis 4.01%, temperature 46.86 °C and hydrolysis time 90 minutes, with a confidence level of 95% (p <0.05). Conclusions: The study allowed us to kinetically characterize the commercial lipase and determine the optimum degree of hydrolysis of the semi-refined anchovy oil.

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Investigating the effect of lipase from Candida rugosa on the production of EPA and DHA concentrates from Kilka fish (Clupeonella cultiventris caspia)

Cited by 13 publications

References 23 publications

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

Recent Developments in Industrial Mycozymes: A Current Appraisal

Kinetic study of a commercial lipase for hydrolysis of semi-refined oil of anchovy (Engraulis ringens) [Estudio cinético de una lipasa comercial para la hidrólisis de aceite semirrefinado de anchoa (Engraulis ringens)]

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