Application of lipase to concentrate the docosahexaenoic acid (DHA) fraction of fish oil

Abstract

A commercial lipase preparation from Rhizopus niveus was used to concentrate the omega-3 fatty acid, docosahexaenoic acid (DHA) component in fish oil. The DHA content of cod-liver oil was 9.640/0 (w/w) of total fatty acids. Enzymatic digestion conditions were established which produced a DHA content in the monoglyceride fraction of 29.17% (w/w) of total fatty acids. Corresponding DHA concentrations in the free fatty acid, triglyceride, and diglyceride components were 5.72, 9.95, and 15.16%, respectively.

Gamma‐linolenic and stearidonic acids: Purification and upgrading of C18‐PUFA oils

“…The reaction is reversible because under low water activity conditions, the enzyme is able to act ''in reverse,'' i.e., the synthesis of an ester bond rather than its hydrolysis [83]. Some variables such as temperature, water concentration, and reaction time influence the direction and efficiency of the reaction [84].…”

Separation of EPA and DHA in fish oil by lipase‐catalyzed esterification with glycerol

“…The ability of the Rhizomucor miehei lipase to discriminate against DHA has been used for the enrichment of DHA from fish oil FA by selective esterification (12,13) or transesterification (14) reactions. Other lipases that have been used to concentrate DHA are Candida rugosa (15,16), Rhizopus delemar (17), Geotrichum candidum (18), and R. niveus (19) lipases. We previously described such a separation of EPA and DHA, where esterification of various fish oil FFA with ethanol was conducted at room temperature under atmospheric pressure using immobilized R. miehei lipase (Lipozyme RM IM) (12).…”

Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

“…This is achieved by selective hydrolysis, which leads to accumulation of lipids where the lipases used are not specific for. Examples are eicosapentaenoic acid (EPA) and DHA in fish oils, which have been increased by use of lipases from Rhizopus niveus [181]. Lipases also play a role in flavor development and also affect the consistency of cheese.…”