Okino-Delgado Clarissa Hamaio, Prado Débora Zanoni do, Facanali Roselaine, Marques Márcia Mayo Ortiz, Nascimento Augusto Santana, Fernandes Célio Junior da Costa, Zambuzzi William Fernando, Fleuri Luciana Francisco
Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, SP, Brazil.
Agronomic Institute (IAC), CEP, Campinas, SP, Brazil.
PLoS One. 2017 Oct 26;12(10):e0186246. doi: 10.1371/journal.pone.0186246. eCollection 2017.
Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential. In addition, they are among the biocatalysts most commercialized worldwide due to the versatility of reactions and substrates. However, although lipases are able to process cooking oil wastes, the products generated from this process do not necessarily become less toxic. Thus, the aim of the current study is to analyze the bioremediation of lipase-catalyzed cooking oil wastes, as well as their effect on the cytotoxicity of both the oil and its waste before and after enzymatic treatment. Thus, assessed the post-frying modification in soybean oil and in its waste, which was caused by hydrolysis reaction catalyzed by commercial and home-made lipases. The presence of lipases in the extracts obtained from orange wastes was identified by zymography. The profile of the fatty acid esters formed after these reactions was detected and quantified through gas chromatography and fatty acids profile compared through multivariate statistical analyses. Finally, the soybean oil and its waste, with and without enzymatic treatment, were assessed for toxicity in cytotoxicity assays conducted in vitro using fibroblast cell culture. The soybean oil wastes treated with core and frit lipases through transesterification reaction were less toxic than the untreated oils, thus confirming that cooking oil wastes can be bioremediated using orange lipases.
食用油废料会造成众所周知的环境影响，通过基于脂肪酶的酶活性对其进行生物修复可以将高细胞毒性潜力降至最低。此外，由于反应和底物的多功能性，它们是全球商业化程度最高的生物催化剂之一。然而，尽管脂肪酶能够处理食用油废料，但该过程产生的产物不一定毒性降低。因此，本研究的目的是分析脂肪酶催化的食用油废料的生物修复，以及它们对酶处理前后油及其废料细胞毒性的影响。因此，评估了由商业和自制脂肪酶催化的水解反应引起的大豆油及其废料的油炸后改性。通过酶谱法鉴定了从橙子废料中获得的提取物中脂肪酶的存在。通过气相色谱法检测并定量这些反应后形成的脂肪酸酯的谱图，并通过多变量统计分析比较脂肪酸谱图。最后，在使用成纤维细胞培养进行的体外细胞毒性试验中，评估了经过和未经过酶处理的大豆油及其废料的毒性。通过酯交换反应经核心和熔块脂肪酶处理的大豆油废料比未处理的油毒性更小，从而证实可以使用橙子脂肪酶对食用油废料进行生物修复。
