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用选定的长链脂肪酸对三硬脂酸甘油酯进行酸解。

Acidolysis of tristearin with selected long-chain fatty acids.

作者信息

Hamam Fayez, Shahidi Fereidoon

机构信息

Department of Biology, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada.

出版信息

J Agric Food Chem. 2007 Mar 7;55(5):1955-60. doi: 10.1021/jf062553k. Epub 2007 Feb 9.

Abstract

Five lipases, namely, Candida antarctica (Novozyme-435), Mucor miehei (Lipozyme-IM), Pseudomonas sp. (PS-30), Aspergillus niger (AP-12), and Candida rugosa (AY-30), were screened for their effect on catalyzing the acidolysis of tristearin with selected long-chain fatty acids. Among the lipases tested C. antarctica lipase catalyzed the highest incorporation of oleic acid (OA, 58.2%), gamma-linolenic acid (GLA, 55.9%), eicosapentaenoic acid (EPA, 81.6%), and docosahexaenoic acid (DHA, 47.7%) into tristearin. In comparison with other lipases examined, C. rugosa lipase catalyzed the highest incorporation of linoleic acid (LA, 75.8%), alpha-linolenic acid (ALA, 74.8%), and conjugated linoleic acid (CLA, 53.5%) into tristearin. Thus, these two lipases might be considered promising biocatalysts for acidolysis of tristearin with selected long-chain fatty acids. EPA was better incorporated into tristearin than DHA using the fifth enzymes. LA incorporation was better than CLA. ALA was more reactive than GLA during acidolysis, except for the reaction catalyzed by Pseudomonas sp., possibly due to structural differences (location and geometry of double bonds) between the two fatty acids. In another set of experiments, a combination of equimolar quantities of unsaturated C18 fatty acids (OA + LA + CLA + GLA + ALA) was used for acidolysis of tristearin to C18 fatty acids at ratios of 1:1, 1:2, and 1:3. All lipases tested catalyzed incorporation of OA and LA into tristearin except for M. miehei, which incorportaed only OA. C. rugosa lipase better catalyzed incorporation of OA and LA into tristearin than other lipases tested, whereas the lowest incorporation was obtained using Pseudomonas sp. As the mole ratio of substrates increased from 1 to 3, incorporation of OA and LA increased except for the reaction catalyzed by A. niger and C. rugosa. All lipases tested failed to allow GLA or CLA to participate in the acidolysis reaction, and ALA was only slightly incoporated into tristearin when M. miehei was used.

摘要

筛选了五种脂肪酶,即南极假丝酵母(诺维信435)、米黑根毛霉(Lipozyme-IM)、假单胞菌属(PS-30)、黑曲霉(AP-12)和皱落假丝酵母(AY-30),以研究它们对催化三硬脂酸甘油酯与选定长链脂肪酸进行酸解反应的影响。在所测试的脂肪酶中,南极假丝酵母脂肪酶催化油酸(OA,58.2%)、γ-亚麻酸(GLA,55.9%)、二十碳五烯酸(EPA,81.6%)和二十二碳六烯酸(DHA,47.7%)最高比例地掺入到三硬脂酸甘油酯中。与其他所检测的脂肪酶相比,皱落假丝酵母脂肪酶催化亚油酸(LA,75.8%)、α-亚麻酸(ALA,74.8%)和共轭亚油酸(CLA,53.5%)最高比例地掺入到三硬脂酸甘油酯中。因此,这两种脂肪酶可被认为是催化三硬脂酸甘油酯与选定长链脂肪酸进行酸解反应的有前景的生物催化剂。使用这五种酶时,EPA比DHA更好地掺入到三硬脂酸甘油酯中。LA的掺入优于CLA。在酸解反应中,除了假单胞菌属所催化的反应外,ALA比GLA更具反应活性,这可能是由于这两种脂肪酸之间的结构差异(双键的位置和几何形状)。在另一组实验中,等摩尔量的不饱和C18脂肪酸(OA + LA + CLA + GLA + ALA)组合用于三硬脂酸甘油酯与C18脂肪酸按1:1、1:2和1:3的比例进行酸解反应。除米黑根毛霉仅掺入OA外,所有测试的脂肪酶都催化OA和LA掺入到三硬脂酸甘油酯中。皱落假丝酵母脂肪酶比其他测试的脂肪酶更能有效地催化OA和LA掺入到三硬脂酸甘油酯中,而使用假单胞菌属时掺入量最低。随着底物摩尔比从1增加到3,除了黑曲霉和皱落假丝酵母所催化的反应外,OA和LA的掺入量增加。所有测试的脂肪酶都未能使GLA或CLA参与酸解反应,并且当使用米黑根毛霉时,ALA仅少量掺入到三硬脂酸甘油酯中。

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