Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute

Yuan, Tinglan; Wei, Wei; Wang, Xingguo; Jin, Qingzhe

doi:10.1016/j.lwt.2020.109255

Cited by 54 publications

(36 citation statements)

References 34 publications

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“…Dos nove trabalhos específicos encontrados, seis apresentaram como objetivo a produção de um substituto da gordura do leite humano (HFMS) por processo de interesterificação enzimática a partir de diversas fontes de óleos e gorduras naturais (Yuan et al, 2020;Tecelão et al, 2019;Ghosh et al, 2016;Zou et al, 2016;Djajasoepena et al, 2015;Lee et al, 2015). Yuan et al, (2020), por exemplo sintetizaram Lípidos estruturados enriquecidos com TAGs de cadeia média e longa (MLCTs) por interesterificação de óleo de côco e de Bagre, usando a enzima NS 40086. O SL enriquecido com MLCT mostrou grande potencial de aplicação para o desenvolvimento de fórmulas infantis tornando sua composição TAG mais próxima da gordura do leite humano.…”

Section: Resultsunclassified

“…Os SLs são TAGs que foram quimicamente ou enzimaticamente modificados para alterar os ácidos graxos ligados à estrutura do glicerol, a fim de imitar a estrutura TAG (produzir um sucedâneo) da gordura do leite humano para uso em fórmula infantil (Yuan et al, 2020). O Palmitato sn-2 é um típico triacilglicerol estruturado específico que pode ser sintetizado química e enzimaticamente.…”

Section: Introductionunclassified

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Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Ferreira

Silva

et al. 2021

RSD

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O leite humano é considerado a principal fonte de nutrientes e energia para os bebês sob o ponto de vista nutricional, imunológico e de segurança alimentar. A melhor forma de assegurar a oferta dos nutrientes necessários para o lactente é por meio do leite materno, porém, quando a prática da amamentação é impossibilitada, o uso de Fórmula Infantil aparece como uma alternativa para a alimentação do bebê. O processo de Interesterificação de misturas entre gorduras sólidas e óleos vegetais pode formar produtos com excelentes características chamados lipídeos estruturados, que podem ser utilizados como sucedâneos da gordura do leite humano em fórmulas infantis. A Interesterificação enzimática oferece a vantagem de um maior controle sobre a distribuição posicional dos ácidos graxos no produto final, devido à seletividade e regioespecificidade das lipases nos ácidos graxos. Este trabalho reuniu trabalhos recentes sobre a produção de sucedâneo da gordura do leite humano por Interesterificação enzimática. Através da busca de referências pode-se notar que vários grupos de pesquisadores no mundo trabalham com testes de aprimoramento e ajuste da técnica de interesterificação e do uso da melhor enzima para a produção do sucedâneo a partir de diversas fontes naturais de óleos e gorduras. Porém ainda não há muitos registros de produtos patenteados. Dessa maneira faz-se necessário que mais pesquisas sejam desenvolvidas para que se chegue em um produto sucedâneo com as melhores característcas para que seja submetido a patente.

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Section: Resultsunclassified

Section: Introductionunclassified

Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Ferreira

Silva

et al. 2021

RSD

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“…Initially, the structured lipids were applied in the development of fats containing medium‐chain fatty acids for the treatment of patients with problems of fat malabsorption (Venugopal et al., 2016). Another medical application that has been given for this type of lipid is the development of breast milk substitutes for babies (Yuan et al., 2020). In addition, from the increase in knowledge of the benefits promoted by the ingestion of polyunsaturated fatty acids to the human body, several studies regarding the incorporation of these fatty acids in the production of structured lipids have been realized (Ogasawara et al., 2020; Rizka et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

Engelmann

Peres

Igansi

et al. 2020

J. Food Process. Preserv.

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The aim was to obtain structured lipids by chemical interesterification of saturated fat (lard) with bleached oils from fish heads (carp and tuna). All materials were characterized by physicochemical analyses, gas chromatography for fatty acid profiles, nuclear magnetic resonance for unsaturated fatty acids esterified in sn‐1,3 and sn‐2 positions of the triacylglycerols, and differential scanning calorimetry for solid fat content (SFC). The amounts of eicosapentaenoic acid and docosahexaenoic acid were much higher for tuna oil (32%), showing the presence of docosahexaenoic acid in the structured lipids. The higher modifications of lard were with 1% of catalyst and 70:30 ratio of lard : fish oil. Through the SFC analysis, information about the structured lipids’ characteristics were obtained, making it possible to define the most suitable technological applications. After the reaction, SFC reduced from 2% to 30% when compared to the swine lard, and the highest changes had occurred when tuna oil was used. Practical applications In recent years, the growing demand for foods with nutritional properties has aroused the interest about the development of a new generation of lipids, the so‐called healthy lipids. This work presents as a differential, the effect evaluation of the fish oils from different cultures (pisciculture and mariculture) in the characteristics of structured lipids, which are obtained by chemical interesterification reaction of these oils with swine lard. The presence of different types of fatty acids in the same triacylglycerol molecule can produce a compound with unique nutritional and metabolic properties. Thus, the use of fish oils with different fatty acid profiles can have a direct effect on the technological applications of the structured lipids. In addition, the incorporation of fatty acids as EPA and DHA, which are not naturally found in fats, besides conferring interesting technological characteristics, increases the nutritional value of the fat.

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“…Generally, Lipozyme RM IM is used in acidolysis reaction (15,16,38,39,(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51)(52). In addition, several studies also use Lipozyme RM IM in transesterification reactions (42,53,54). Meanwhile, Lipozyme TL IM is usually used in transesterification reaction (55)(56)(57)(58).…”

mentioning

confidence: 99%

“…42,[54][55][56][57][58]65,68,[85][86][87][88][89][90][91] summarizes the reacting conditions of HMFS synthesis by transesterification.…”

mentioning

confidence: 99%

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Hasibuan

Sitanggang

Andarwulan

et al. 2021

Food Technol. Biotechnol. (Online)

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Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70 % palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized by the enzymatic interesterification of vegetable oils, animal fats, or blend of oils. The efficiency of HMFS synthesis can be enhanced through the selection of appropriate substrates, enzymes, and reaction methods. This review focuses on the synthesis of HMFS by lipase-catalyzed interesterification. This work provides a detailed overview of biocatalysts, substrates, synthesis methods, factors influencing the synthesis, and purification process of HMFS. Major challenges and future research in the synthesis of HMFS are also discussed. This review can be used as an information for developing future strategies in producing HMFS.

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Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute

Cited by 54 publications

References 34 publications

Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

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