Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

Abstract

Hydrolysis of olive, rapeseed, linseed, almond, peanut, grape seed and menhaden oils was performed with commercial lipases of Aspergillus niger, Rhizopus oryzae, Rhizopus niveus, Rhizomucor miehei and Candida rugosa. In chromogenic plate tests, olive, rapeseed, peanut and linseed oils degraded well even after 2 h of incubation, and the R. miehei, A. niger and R. oryzae lipases exhibited the highest overall action against the oils. Gas chromatography analysis of vegetable oils hydrolyzed by R. miehei lipase revealed about 1.1 to 38.4-fold increases in the concentrations of palmitic, stearic, oleic, linoleic and α-linolenic acids after the treatment, depending on the fatty acids and the oil. The major polyunsaturated fatty acids produced by R. miehei lipase treatment from menhaden oil were linoleic, α-linolenic, hexadecanedioic, eicosapentaenoic, docosapentaenoic and docosahexaenoic acids, with yields from 12.02 to 52.85 µg/mL reaction mixture. Folin–Ciocalteu and ferric reducing power assays demonstrated improved antioxidant capacity for most tested oils after the lipase treatment in relation to the concentrations of some fatty acids. Some lipase-treated and untreated samples of oils, at 1.25 mg/mL lipid concentration, inhibited the growth of food-contaminating bacteria. The lipid mixtures obtained can be reliable sources of extractable fatty acids with health benefits.

New Forms of Neuroactive Phospholipids for DHA Enrichment in Brain

“…Putting all these together, R. miehei was considered to be the best option as it is already widely used by the food industry in multiple biotechnological processes (including lipid processing like alcoholysis reactions and FA esterification) [ 66 ].…”

“…Instead, the FA that are mainly esterified at the PL sn-1 position, like SFA, are more susceptible to their action, which might explain the extensive hydrolysis of palmitic acid (16:0) both in PC and PE. In their work, Kotogan et al [ 66 ] and her co-workers found that the type and amount of released FA were different depending on the source of the oil. For rapeseed oil, these authors reported a significant increment of unsaturated FA like oleic (18:1 n-9), linoleic (18:2 n-6) and linolenic acids (18:3 n-3), without remarkable changes in SFA contents.…”

Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures

“…Other authors also identified and quantified tocopherols in Brazil nuts oil, such as Funasaki et al 40 activity of lipase enzymes is reported in the literature for sunflower seeds storage. 41 These lipases, which are produced by fungi present on the surface of the nuts, 42,43 are responsible for enzymatic oxidation or hydrolytic rancidity, 44 another radical-based reaction that can occur on nuts. 1 Zanotto et al 43 have isolated from Brazil nuts phytopathogenic fungi that showed hydrolytic activity.…”

Fungal lipases as biocatalysts: A promising platform in several industrial biotechnology applications

“…Although there are studies on the ability of lipases to release fatty acids in some edible oils, the bioactive properties of the produced hydrolysis products have not yet been characterized as far as we know. Kotogán et al (2022) have showed that the R. miehei lipase treatment may be a suitable approach to developing bioactive lipid mixtures with antioxidative and antimicrobial activities from vegetable and fish oil substances. The health‐protective fatty acid compounds obtained after an extraction can be used as additives in functional food products.…”