Akil Emília, Cavalcanti Elisa d'Avila Costa, de Oliveira Sabrina Dias, Amaral Priscilla Filomena Fonseca, Freire Denise Maria Guimarães, Torres Alexandre Guedes
Laboratory of Food Science and Nutritional Biochemistry, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Laboratory of Microbial Biotechnology, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Recent Pat Biotechnol. 2018;12(4):252-268. doi: 10.2174/1872208312666180604095717.
Lipid modification results in several benefits for the food industry, biotechnology advances and human health. Customizing bioactive lipids is very appealing because it improves the product's nutritional quality. Lipases are sustainable biocatalysts that can be reused, show selectivity towards substrates and reactions occur in mild conditions.
We aimed at systematically searching for patents deposited worldwide, that approached the production of structured lipids by using lipases as biocatalysts.
A patent-search strategy was set up in Questel-Orbit and the search strategy adopted was based on the combination of specific keywords in the title/abstract of the documents, encompassing thoroughly the search scope. We revised all patents relating structured lipids produced by enzyme reactions and provided an overview of the main objectives of the patents describing it, as well as a view of the principal depositors, years of publication and principal countries of deposit, as a mean to access the technological landscape on the subject.
Forty-four documents, published over the last 34 years, were retrieved. Nine main patents' objectives were found, and the two major groups are: SL with bioactive properties and/or with fatty acids (FA) esterified at specific triacylglycerol positions and SL analogous of natural lipids. China, Japan and USA were the three main patent depositors.
Although the number of patents retrieved was relatively low, this review indicates that SL production aiming at improvements in nutritional/health and/or physical attributes for food enhancement is a new field, and technological interest and innovation have been increasing over the last ten years.
脂质修饰给食品工业、生物技术进步和人类健康带来了诸多益处。定制生物活性脂质极具吸引力，因为它能提高产品的营养品质。脂肪酶是可持续的生物催化剂，可重复使用，对底物具有选择性，且反应在温和条件下进行。
我们旨在系统检索全球范围内利用脂肪酶作为生物催化剂生产结构化脂质的专利。
在Questel-Orbit中制定了专利检索策略，所采用的检索策略基于文献标题/摘要中特定关键词的组合，全面涵盖了检索范围。我们查阅了所有与酶促反应生产结构化脂质相关的专利，并概述了描述该专利的主要目标，以及主要专利所有者、出版年份和主要专利国家，以此了解该领域的技术概况。
检索到过去34年发表的44份文献。发现了九个主要专利目标，两大主要类别为：具有生物活性和/或在特定三酰甘油位置酯化有脂肪酸（FA）的结构化脂质，以及天然脂质类似物的结构化脂质。中国、日本和美国是三个主要专利所有者。
尽管检索到的专利数量相对较少，但本综述表明，旨在改善食品营养/健康和/或物理特性的结构化脂质生产是一个新领域，在过去十年中技术关注度和创新一直在增加。
