Triglyceride specificity of<i>Candida cylindracea</i> lipase: Effect of docosahexaenoic acid on resistance of triglyceride to lipase

Tanaka, Yukihisa; Funada, Tadashi; Hirano, Jiro; Hashizume, Ron

doi:10.1007/bf02543032

Cited by 60 publications

(33 citation statements)

References 11 publications

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“…It appears to play a vital role in the development of these organs and systems. Therefore, the maintenance of an adequate level of DHA in both the brain and the retina is important for proper functioning of the nervous system and visual functions 33,34 . Today it is generally accepted that fish is an important component of a healthy and balanced omnivorous human diet, seeing its nutritious benefits.…”

Section: Discussionmentioning

confidence: 99%

Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

Verbeke

Sioen

Pieniak

et al. 2005

Public Health Nutr.

218

130

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Objective: To investigate the gap between consumer perception and scientific evidence related to health benefits and safety risks from fish consumption. Design: Consumer perceptions from a cross-sectional survey in March 2003 in Belgium were compared with scientific evidence based on a literature review. Method: A quota sampling procedure was used with age as quota control variable. Subjects completed a self-administered questionnaire including health benefit beliefs from fish, fish content and effect beliefs for nutrients and harmful substances. Subjects: Adults (n ¼ 429), who were the main person responsible for food purchasing in the household (284 women; 145 men), aged 18 -83 years, from different regional, education, family size and income groups. Results: Fish is predominantly perceived as a healthy food that reduces risk for coronary heart disease, which corroborates scientific evidence. This perception is stronger among women than among men. In contrast with scientific evidence, 46% of the consumers believe that fish contains dietary fibre, whereas less than one-third is aware that fish contains omega-3 fatty acids and that this nutrient has a positive impact on human health. The gap between perception and evidence is larger among consumers with lower education. In general, consumers are better aware of the content and effect of harmful substances than of nutrients in fish. Conclusions: Despite conclusive evidence about the content and positive effect of omega-3 fatty acids in fish, related consumer awareness and beliefs are poor and often wrong. This study exemplifies the need for nutrition education and more effective communication about the health benefits of fish consumption.

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Section: Discussionmentioning

confidence: 99%

Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

Verbeke

Sioen

Pieniak

et al. 2005

Public Health Nutr.

218

130

View full text Add to dashboard Cite

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“…CR lipase was reported to recognize not only the FAs at the positions of TG separately, but also the whole TG molecule [6,19]. It was suggested that hydrolysis reaction catalyzed by CR lipase took place in two steps: TG molecules without DHA were hydrolyzed at the earlier stages of the reaction.…”

Section: Fatty Acid Selectivity Of Lipasesmentioning

confidence: 99%

Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis

Kahveci¹,

Falkeborg²,

Gregersen³

et al. 2010

TOBIOTJ

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Upgrading of farmed salmon oil obtained from by-products was carried out by lipase-catalyzed hydrolysis to increase omega 3 polyunsaturated fatty acids (PUFA) content. The lipases tested were from Penicillium camembertii (PC), Rhizomucor javanicus (RJ), Rhizopus niveus (RN), Rhizopus delemar (RD), Burkholderia cepacia (BC), Rhizopus oryzae (RO), Candida rugosa (CR) and Rhizomucor miehei (RM). The lipases from PC, RJ and RN had lower hydrolysis degrees (HDs) compared to the rest of the lipases. The lipase from CR had the highest HD after 24 h (91.89%). Moreover, CR lipase was the most effective one in concentrating omega 3 PUFA. The final value was increased from 13.77% to 27.81% (wt%). The changes in omega 3 PUFA content were significantly different among the lipases although the HD values were similar at the end of the reactions, which was believed to be caused by the substrate specificities of the lipases. The investigation of the relationship between HD and hydrolysis resistant value (HRV) for eicosapentaenoic acid (EPA, 20:5), docosahexaenoic acid (DHA, 22:6) and oleic acid (OA, 18:1) revealed that the fatty acid (FA) selectivity of the lipases were significantly different. CR lipase had the highest preference for hydrolyzing OA selectively over EPA and DHA. The reaction conditions, i.e. presence of surfactants, sonication, buffer-to-oil ratio, enzyme load, did not affect the selectivity. Investigation of the reaction conditions revealed that it was possible to obtain ~2.15-fold of the original omega 3 PUFA content by hydrolysis of salmon oil in the presence of CR lipase (4%, based on oil weight) with a bufferto-oil ratio of 2:1 (v/v) at 37 o C for 4 h.

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“…Moreover, the importance of an adequate intake of DHA, particularly during pregnancy, is stated, given the role of DHA in the development of visual functions and the nervous system. Because LC n-3 PUFA cannot be formed by human cells to a significant extent, most of the n-3 FA accumulated in the fetal tissue must originate from the maternal diet (8,9). The knowledge about the beneficial effects of these FA has led to the formulation of dietary reference intakes for the absolute amount of PUFA, but also for the balanced intake of n-6 and n-3.…”

mentioning

confidence: 99%

Dietary intakes and food sources of fatty acids for Belgian women, focused on n‐6 and n‐3 polyunsaturated fatty acids

Sioen

Pynaert

Matthys

et al. 2006

Lipids

102

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ABSTRACT:The intake of fat, saturated and monounsaturated FA (SFA and MUFA), and omega-6 and omega-3 PUFA has been estimated in 641 Belgian women (age 18-39 y). Their food intake was recorded using a 2-d food diary. The PUFA included were linoleic (LA), alpha-linolenic (LNA), arachidonic (AA), eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acids. The mean total fat intake corresponded to 34.3% of total energy intake (E). The mean intake of the FA groups corresponded to 13.7%, 13.1%, and 6.0% of E, for SFA, MUFA, and PUFA, respectively. The mean intake of LA was 5.3% of E and of LNA was 0.6% of E, with a mean LA/LNA ratio of 8.7. The mean intake of AA was 0.03% of E. The mean intake of EPA, DPA, and DHA was 0.04%, 0.01%, and 0.06% of E, respectively. According to the Belgian recommendations, the total fat and SFA intake was too high for about three-quarters of the population. The mean LA and overall n-6 PUFA intake corresponded with the recommendation, with part of the population exceeding the upper level. Conversely, the population showed a large deficit for LNA and n-3 PUFA. The major food source for LA and LNA was fats and oils, followed by cereal products. The main sources of long-chain PUFA were fish and seafood, and meat, poultry, and eggs. From a public health perspective, it seems desirable to tackle the problem of low n-3 PUFA intake.Paper no. L9945 in Lipids 41, 415-422 (May 2006).Advances in the knowledge concerning physiological functions of dietary PUFA, in particular omega-3 PUFA, have led to an increased interest in the food sources and the level of dietary intake of these nutrients. Alpha-linolenic acid (LNA, C18:3n-3) is a plant-derived omega-3 FA. Together with linoleic acid (LA, C18:2n-6), LNA is one of the two essential FA in the human diet; LA and LNA cannot be synthesised by the human metabolism. LNA can be desaturated and elongated in the human body to its longer-chain relatives, long-chain n-3 PUFA (LC n-3 PUFA), but the efficiency of this conversion is reduced by high intake levels of LA, which competes more effectively than LNA for desaturation and elongation enzymes because LA is abundantly present in Western diets (1). There is evidence to suggest that the conversion rate of dietary LNA to LC n-3 PUFA is insufficient to achieve adequate levels, even when the LNA intake is increased (2,3). Nevertheless, a British study suggested that women may possess a greater capacity for LNA conversion than men (4,5). LC n-3 PUFA are not synthesised by plants, but they are present in animals and in the marine food chain, EPA (C20:5n-3), docosapentaenoic acid (DPA, C22:5n-3), and DHA (C22:6n-3) being the most abundant in the human diet. It is via planktivorous fishes that LC n-3 PUFA enter the marine food chain and accumulate in seafood (2). Therefore, seafood products are excellent food sources of LC n-3 PUFA. For more than 30 years, a lot of fundamental clinical and epidemiological research work has been done with regard to the relationship between n-3 FA and health, showin...

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Triglyceride specificity ofCandida cylindracea lipase: Effect of docosahexaenoic acid on resistance of triglyceride to lipase

Cited by 60 publications

References 11 publications

Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis

Dietary intakes and food sources of fatty acids for Belgian women, focused on n‐6 and n‐3 polyunsaturated fatty acids

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