Lipase-Produced Hydroxytyrosyl Eicosapentaenoate is an Excellent Antioxidant for the Stabilization of Omega-3 Bulk Oils, Emulsions and Microcapsules

Akanbi, Taiwo O.; Barrow, Colin J.

doi:10.3390/molecules23020275

Cited by 37 publications

(31 citation statements)

References 37 publications

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“…6,9,12,15‐Docosatetraenoic acid has cardioprotective, anticarcinogenic, antiatherosclerotic (Hussein, Hadi, & Hameed, ), and anticholesterol effects (Srivastava, Mukerjee, & Verma, ). Ethyl 5,8,11,14,17‐icosopentaenoate possess antiarteriosclerotic effects (Yano et al, ), hypolipidemic effects (Yano, Mizuguchi, Takasugi, Tanaka, & Sato, ), and antioxidant capacity (Akanbi & Barrow, ). Many studies also proved that fish oil rich in EPA and DHA have anticancer activity against different types of cancers (MacLean et al, ; Picot et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…6,9,12,15-Docosatetraenoic acid has cardioprotective, anticarcinogenic, antiatherosclerotic (Hussein, Hadi, & Hameed, 2016), and anticholesterol effects (Srivastava, Mukerjee, & Verma, 2015). Ethyl 5,8,11,14, (Yano, Mizuguchi, Takasugi, Tanaka, & Sato, 1995), and antioxidant capacity (Akanbi & Barrow, 2018).…”

Section: Preparation Of Ligand and Oncoprotein Structurementioning

confidence: 99%

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Study of fatty acid profiles in fish wastes and in silico evaluation of unsaturated fatty acids for mutant B‐Raf kinase inhibition

Nirmala

Banerjee

Imthiyaz

et al. 2019

J Food Process Engineering

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Fish wastes include heads, intestines, fins, tails, and bones that are discarded in large quantity from fish processing industries. Substantial quantity of lipids and proteins can be extracted from these fish wastes to meet the dietary needs and to treat various ailments in humans. In the present study, the fish wastes of catla, rohu, and mixed fish wastes from Indian major carps are collected and analyzed for the fatty acid profile and protein content. The monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) obtained are analyzed for mutant B‐Raf kinase, a protooncoprotein inhibition using PATCHDOCK, and the best docked result is analyzed with PDBsum. The results showed that the concentration of saturated fatty acid was higher than that of MUFAs and PUFAs. The protein content was 0.58 mg/ml in Sample 1, 0.55 mg/ml in Sample 2, and 2.88 mg/ml in Sample 3. The docking study showed that MUFAs and PUFAs bound in the active site of the B‐Raf kinase domain with varied nonbonded interactions that may inhibit its activity, thus showing anticancerous properties. Practical applications Fishes are one of the major sources of balanced and nutritious diet for human beings. Huge tons of Indian major carps (IMCs) are discarded as wastes from fish processing industries and commercial markets that are rich in nutritive compounds like proteins, essential fatty acids, carbohydrates, vitamins, and so forth. These wastes can be recycled and reused for many pharmacological properties. Unsaturated fatty acids were found to have beneficial properties for humans. The selected MUFAs and PUFAs from fish wastes of IMCs showed inhibition of mutant B‐Raf kinase, a protein, associated with the activation of the Ras/Raf/MEK/ERK signaling pathway leading to cancer. Thus, these compounds may be used as cancer preventive agents and the study may lead to a novel approach to design drug molecules with nonbonded interactions in the protein–lipid interface.

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Section: Resultsmentioning

confidence: 99%

Section: Preparation Of Ligand and Oncoprotein Structurementioning

confidence: 99%

Study of fatty acid profiles in fish wastes and in silico evaluation of unsaturated fatty acids for mutant B‐Raf kinase inhibition

Nirmala

Banerjee

Imthiyaz

et al. 2019

J Food Process Engineering

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“…Cal-B was recently used to produce structured lipids for human milk fat analogs (Wei et al, 2020). Lipases from extremophiles have also been used for the synthesis of food additives such antioxidants, food flavors and coloring, phytosterol esters, sugar esters, and conjugates of bifuncitonal compounds (Akanbi & Barrow, 2018;Akanbi et al, 2019). Abbreviations: k cat , catalytic constant for conversion of substrates to products; k m , Michaelis constant; NM, not mentioned; T1/2, the half-life of enzyme; V m , maximal rate of catalysis.…”

Section: Applicationsmentioning

confidence: 99%

“…Cal‐B was recently used to produce structured lipids for human milk fat analogs (Wei et al., 2020). Lipases from extremophiles have also been used for the synthesis of food additives such antioxidants, food flavors and coloring, phytosterol esters, sugar esters, and conjugates of bifuncitonal compounds (Akanbi & Barrow, 2018; Akanbi et al., 2019).…”

Section: Categories and Applications Of Food Enzymes From Extremophilesmentioning

confidence: 99%

Revisiting the scope and applications of food enzymes from extremophiles

Akanbi

Agyei

2020

J. Food Biochem.

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“…However, the main challenge of enrichment with ω −3 PUFAs is their high susceptibility to oxidation, with the consequent nutritional loss and unacceptable rancidity and off‐flavor . In this context, microencapsulation and the addition of antioxidant have been used as possible strategies to avoid ω −3 PUFA oxidation …”

Section: Introductionmentioning

confidence: 99%

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

et al. 2020

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BACKGROUND The consumption of omega‐3 fatty acids has many beneficial effects for human health, but the intake of foods rich in these fatty acids is not enough to achieve the recommended quantity per person and per day, and their direct addition in foods cause oxidation and unacceptable rancidity and off‐flavor. Taking account of all these aspects, this study was aimed to develop stable microcapsules of fish oil (omega‐3 polyunsaturated fatty acids) and lycopene (antioxidant) and to investigate their effect on different spreads. RESULTS The inclusion of different proportions of lycopene in fish oil did not show great benefits in the quality characteristics of emulsions and microcapsules. After the addition of fish oil and fish oil + lycopene microcapsules to dry‐cured ham and cheese spreads, no significant differences were found in the proximal composition and oxidative stability, whereas fatty acids composition and sensory analysis were influenced. The eicosapentaenoic and docosahexaenoic acids content increased with the fish oil content in both products, but it decreased significantly after storage in the cheese spreads. Addition of microcapsules did not significantly influence on quantitative–descriptive and acceptability sensory analyses in dry‐cured spreads, but it negatively affected the flavor of cheese spreading creams. CONCLUSION There is no need to add antioxidants to improve the stability of the fish oil microcapsules in the present study, which are appropriate as eicosapentaenoic acid and docosahexaenoic acid vehicles to enrich meat‐derived spreading creams. © 2019 Society of Chemical Industry

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Lipase-Produced Hydroxytyrosyl Eicosapentaenoate is an Excellent Antioxidant for the Stabilization of Omega-3 Bulk Oils, Emulsions and Microcapsules

Cited by 37 publications

References 37 publications

Study of fatty acid profiles in fish wastes and in silico evaluation of unsaturated fatty acids for mutant B‐Raf kinase inhibition

Study of fatty acid profiles in fish wastes and in silico evaluation of unsaturated fatty acids for mutant B‐Raf kinase inhibition

Revisiting the scope and applications of food enzymes from extremophiles

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

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