Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity

Akanbi, Taiwo O.; Adcock, Jacqui L.; Barrow, Colin J.

doi:10.1016/j.foodchem.2012.11.007

Cited by 94 publications

(62 citation statements)

References 26 publications

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“…Research also prove that polyunsaturated fatty acids more likely to undergoes oxidation. When polyunsaturated undergoes oxidation will release hydroperoxide and this hydroperoxide further oxidizes will become ketones or aldehydes compound [13]. FTIR analysis in Table 1 shows the present of ketones functional group.…”

Section: Fame Analysismentioning

confidence: 99%

Extraction and Characterization of Omega-3 Fatty Acid from Catfish Using Enzymatic Hydrolysis Technique

et al. 2018

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Abstract. Extraction of Omega-3 fatty acid from Catfish using enzymatic hydrolysis techniques are expected to be more economically possible techniques due to the uses of enzyme with the characteristic of reusable, environmental friendly and less energy required for large-scale production. Malaysian like to consume Catfish in their daily diet. Thus, it is very popular among farmers in Malaysia. Omega-3 polyunsaturated fatty acid have many benefit to human health. Based on research, EPA and DHA can reduce the risk of heart disease by regulate the blood coagulation. The main purpose of this research is to extract the Omega-3 polyunsaturated fatty acid by using enzymatic hydrolysis method. Enzymatic extraction technique by using Alcalase was used to extract the Catfish oil. Then, lipase was used to concentrate the omega-3 polyunsaturated fatty acid. Peroxide value and acid value were used to determine the Catfish oil quality. Optimization using DOE verify that the highest percentage of oil yields at 51°C, 0.91% enzyme concentration and 155 minute incubation time. Finally, there are two types of omega-3 polyunsaturated fatty acid can be found in Catfish oil which is EPA and ALA.

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Section: Fame Analysismentioning

confidence: 99%

Extraction and Characterization of Omega-3 Fatty Acid from Catfish Using Enzymatic Hydrolysis Technique

et al. 2018

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“…This is better than study by Wang et al () Novozym 435 lipase at 25 hr confer 74.6%. Another study on TLL only achieved 26% after five cycles at 24 hr (Akanbi et al, ). This is comparable to the results obtained by Ashjari, Mohammadi, and Badri () who reused derivatives of free Rhizopus oryzae lipase (ROL) after recycling five times to achieve 67% hydrolysis.…”

Section: Discussionmentioning

confidence: 97%

“…This system would allow the exploitation of the benefits of lipases immobilized on porous supports, such as the reuse of the immobilized biocatalyst (Filice et al, ). Akanbi, Adcock, and Barrow () reported that after (24 hr), the degree of hydrolysis of TLL was only 26%.…”

Section: Discussionmentioning

confidence: 99%

“…However, this selectivity can potentially be utilized to separate DHA from FFA, indicating a strong selectivity of T. lanuginosus lipase for EPA over DHA. In order to better understand how EPA and DHA could be progressively separated (Akanbi et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, due to the lower substrate availability, the DHA was hydrolyzed in the second round of hydrolysis, resulting in increased ω‐3 bova contained in the FFA fraction after refined hydrolysis (Cain, Harris, Moore, & McNeill, ). Another a study on TLL at 24 hr just (26%) after five times (Akanbi et al, ). Comparison of the current study with the previous was gave a better result demonstrating that the immobilized lipase on magnetic nanoparticles has relatively acceptable recyclability.…”

Section: Discussionmentioning

confidence: 99%

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Thermomyces lanuginosus lipase immobilized on magnetic nanoparticles and its application in the hydrolysis of fish oil

2018

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This article describes the immobilization and stabilization of lipase from Thermomyces lanuginosus (TLL) onto magnetic nanoparticles, which led to a markedly improved performance of the enzyme. The optimal immobilization conditions were found to be a pH of 7.5, 40°C, 4 hr, and 4.4 mg TLL protein/g of support of lipase. These results were used to enrich the docosahexaenoic acid (DHA) which is used in the fields of medicine and food. When the immobilized lipase was utilized to enrich DHA, the DHA content increased with the increasing amount of enzyme up to 4.4 mg TLL protein/g of support of lipase. The water content also influenced the DHA content, with the highest DHA content at 50% water, 40°C, and a pH of 7 after 14 hr that is, 4.4‐fold the initial content of DHA fish oil for TLL‐GMNPs. After six cycles of successive usage, it still remained over 82% relative hydrolysis. Practical applications One of the most important applications in use Omega 3, it is important for human health, industrial applications in the fields of food and medicine.

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A Simple Enzymatic Process to Produce Functional Lipids From Vegetable and Fish Oil Mixtures

Marín-Suárez

Morales‐Medina

Guadix

et al. 2017

Euro J Lipid Sci & Tech

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Functional lipids (e.g., those triacylglyerols containing EPA and DHA, besides others) are related to the prevention and treatment of many cardiovascular diseases. Furthermore, fatty acids located at the central bond (sn‐2) of triacylglycerols are more efficiently absorbed via lymphatic route. Hence, the aim of this work is to increase the Omega‐3 content at the sn‐2 position of vegetable and fish oils (high oleic sunflower and sardine oil), via enzymatic interesterification. To that end, direct interesterification and a two‐step treatment (in situ hydrolysis and re‐esterification) were evaluated using Lipozyme TL IM and Novozyme 435. For both lipases, direct esterification led to a minor production of by‐products, that is, free fatty acids and diacylglycerols (<10 mol%), and to an increase of EPA and oleic acid at the sn‐2 position, regardless of the oil mixture composition. The best result was obtained using pure sardine oil and Lipozyme TL IM, (at sn‐2 position, the content of EPA and oleic acid were doubled, while DHA presented an increase of 20%). This is an easy process by which the composition of the oils used in food fortification can be improved. Practical Applications: The regiodistribution of mixtures of fish and vegetables oils is modified using two enzymatic processes with random and 1,3‐specific lipases. Direct interesterification produced minor by‐products (<10 mol%) compared to hydrolysis and in situ re‐esterification. Final triacylglycerols possess double EPA and 20% more DHA at the sn‐2 position, thus, improving the composition of oils intended for Omega‐3 fortified formulations. Enzymatic interesterification is used to enrich vegetable oil with Omega‐3 at sn‐2 for functional lipids used in food fortification.

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Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity

Cited by 94 publications

References 26 publications

Extraction and Characterization of Omega-3 Fatty Acid from Catfish Using Enzymatic Hydrolysis Technique

Extraction and Characterization of Omega-3 Fatty Acid from Catfish Using Enzymatic Hydrolysis Technique

Thermomyces lanuginosus lipase immobilized on magnetic nanoparticles and its application in the hydrolysis of fish oil

A Simple Enzymatic Process to Produce Functional Lipids From Vegetable and Fish Oil Mixtures

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