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

Abstract

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.

Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn‐2 Position

“…The procedure was done as described in Marín‐Suarez et al. [ 17 ] The FA composition was determined by employing a gas chromatograph (Agilent 7890A, Agilent Technologies S.A.) equipped with a capillary column of fused silica Omegawax (0.25 mm × 30 m, 0.25 μm standard film; Supelco, Bellefonte, PA). Samples were analyzed in triplicate.…”

Novozym 435: the “perfect” lipase immobilized biocatalyst?

“…In another research study, the increase in omega-3 content at the S n -2 position of high oleic sunflower and sardine oil via enzymatic interesterification was studied using Lipozyme TL-IM and N435, with Lipozyme TL-IM being more adequate. 437 N435 stood out from other catalysts (solid acid, sodium hydroxide and methoxide) in the production of low trans margarine fat analogs by interesterification of soybean oil and fully hydrogenated palm oil. 438 Medium-chain triacylglycerol rich structured lipids were synthesized by lipase-catalyzed interesterification of ARASCO with medium-chain triacylglycerols, comparing four commercial immobilized lipases, with N435 being the most efficient one.…”

Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A

“…This may be due to the esterification or transesterification of free fatty acids in the hydrolysis system, especially free forms of EPA and DHA, with TAG at a high HD generating TAG, including TAG (14:1–20:5–22:6), TAG (20:2–22:6–22:6), and TAG (18:4–18:4–20:5). The fatty acid distribution of the TAG cluster III might have been rearranged and improved due to the regiospecificity of the lipase ADL [ 36 ]. Wang et al used immobilized lipase MAS1 derived from the marine Streptomyces sp.…”