Factors Influencing Synthesis of Extracellular Lipases by Yarrowia Lipolytica in Medium Containing Vegetable Oils

Fabiszewska, Agata; Białecka‐Florjańczyk, Ewa

doi:10.15414/jmbfs.2014-15.4.3.231-237

Cited by 9 publications

(6 citation statements)

References 20 publications

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“…Triglycerides are the main components (95–98%) of VOs [ 69 ]. Triglycerides are composed of fatty acids [ 70 ], which, according to their saturation level, are classified into saturated, mono- and poly-unsaturated fatty acids. The fatty acid composition of triglycerides in vegetable oils noticeably varies, and this variability determines different oil physical and chemical properties.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Electrospun Self-Supporting Paper-Like Fibrous Membranes as Oil Sorbents

et al. 2021

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Presently, adsorption/absorption is one of the most efficient and cost-effective methods to clean oil spill up. In this work, self-supporting paper-like fibrous membranes were prepared via electrospinning and carbonisation at different temperatures (500, 650 or 800 °C) by using polyacrylonitrile/polymethylmethacrylate blends with a different mass ratio of the two polymers (1:0, 6:1 or 2:1). After morphological and microstructural characterisation, the as-produced membranes were evaluated as sorbents by immersion in vegetable (sunflower seed or olive) and mineral (motor) oil or in 1:4 (v:v) oil/water mixture. Nitrogen-rich membrane carbonised at the lowest temperature behaves differently from the others, whose sorption capacity by immersion in oil, despite the great number of sorbent and oil properties involved, is mainly controlled by the fraction of micropores. The encapsulation of water nanodroplets by the oil occurring during the immersion in oil/water mixture causes the oil-from-water separation ability to show an opposite behaviour compared to the sorption capacity. Overall, among the investigated membranes, the support produced with 2:1 mass ratio of the polymers and carbonisation at 650 °C exhibits the best performance both in terms of sorption capacity (73.5, 54.8 and 12.5 g g−1 for olive, sunflower seed and motor oil, respectively) and oil-from-water separation ability (74, 69 and 16 for olive, sunflower seed and motor oil, respectively).

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Section: Resultsmentioning

confidence: 99%

Evaluation of Electrospun Self-Supporting Paper-Like Fibrous Membranes as Oil Sorbents

et al. 2021

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“…There are also other factors that are likely to affect the activity of extracellular lipolytic enzymes. They have not as yet been precisely identified, but Fabiszewska and Białecka-Florjańczyk [ 42 ] presented several hypotheses. The activation of lipase expression may be related to the accumulation of specific fatty acids inside yeast cells, whereas de novo synthesis of lipid compounds is insufficient.…”

Section: Resultsmentioning

confidence: 99%

“…Olive oil is an excellent carbon source to enhance lipase synthesis also by Y. lipolytica. It is associated by means of its high content of oleic acid, which is also considered to be an inducer of the LIP2 promoter [ 9 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Oils Extracted from Plant Seeds on the Growth and Lipolytic Activity of Yarrowia lipolytica Yeast

Krzyczkowska

Kozłowska

2017

J Americ Oil Chem Soc

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This study was aimed at evaluating the capability of Yarrowia lipolytica W29 for the synthesis of lipolytic enzymes in a medium containing plant oils from non-conventional sources with some components displaying bioactivity. Oils from almond, hazelnut, and coriander seeds were obtained by using n-hexane (Soxhlet method) and a chloroform/methanol mixture of solvents (Folch method), and their effect on the growth and lipolytic activity of Y. lipolytica was compared. A comparison of these two extraction methods showed that the extraction with n-hexane was less effective regarding the oil extraction yields than the extraction conducted according to Folch’s procedure. The lipolytic activity of the studied yeast was higher in the culture media containing oils extracted with the Soxhlet method than the Folch method but it was lower compared to olive oil medium. Among all oils tested, almond oil extracted with n-hexane was the best inducer of extracellular lipases synthesized by Y. lipolytica. Its lipolytic activity achieved the maximum value of 2.33 U/mL after 48 h of culture. After 24 h of culture, it was close to the value obtained for the medium containing olive oil. Almond oil was a source of oleic and linoleic acids, which may determine differences in the lipolytic activity. The linoleic acid content in almond oil was higher than that found in other oils. When n-hexane was used for extraction, the resultant oils were characterized by lower contents of polyphenols and poorer antioxidative activity.

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“…Unsaturated VLCFAs include omega FA such as docosahexaenoic acid (DHA; C22:6 n − 3) and nervonic acid (C24:1 n − 9) are also found in food primarily found in fish and fish oil, whereas saturated analogs are often found in vegetable oils, although in low concentrations, that is, usually below 1% of the total FA profile. Peanut oil is an exception with a high amount of behenic acid (C22:0, 2.62%) and lignoceric acid (C24:0; 1.39%) (Fabiszewska & Białecka‐Florjańczyk, 2021).…”

Section: Food Lipidsmentioning

confidence: 99%

An overview of food lipids toward food lipidomics

Tietel,

Hammann,

Meckelmann

et al. 2023

Comp Rev Food Sci Food Safe

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Increasing evidence regarding lipids’ beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil‐, protein‐, and starch‐rich, as well as marine foods, fruits, and vegetables (water‐rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.

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Factors Influencing Synthesis of Extracellular Lipases by Yarrowia Lipolytica in Medium Containing Vegetable Oils

Cited by 9 publications

References 20 publications

Evaluation of Electrospun Self-Supporting Paper-Like Fibrous Membranes as Oil Sorbents

Evaluation of Electrospun Self-Supporting Paper-Like Fibrous Membranes as Oil Sorbents

Effect of Oils Extracted from Plant Seeds on the Growth and Lipolytic Activity of Yarrowia lipolytica Yeast

An overview of food lipids toward food lipidomics

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