Laboratory of Food Science and Nutritional Biochemistry and Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Brazil.
Biochemical Engineering Department, Escola de Química, Universidade Federal do Rio de Janeiro, RJ, Brazil.
Int J Biol Macromol. 2020 Nov 15;163:910-918. doi: 10.1016/j.ijbiomac.2020.06.282. Epub 2020 Jul 3.
Structured lipids (SL) represent a new generation of lipids, considered bioactive compounds. Medium-chain, oleic (18:1n-9), and medium-chain fatty acid (MCFA) structured lipids (MOM-SL) were produced by acidolysis reaction in solvent-free medium with capric (10:0) and lauric (12:0) free fatty acids (FFAs) and triolein or olive oil, using Yarrowia lipolytica lipase as biocatalyst. MCFAs were rapidly incorporated into sn-1,3 SL in acidolysis reactions with triolein and olive oil, up until 30% of incorporation efficiency of capric and lauric acids in SLs. The kinetics of MCFA incorporation in MOM-SL was influenced by the FFA:TAG molar ratio, and for reactions between triolein and lauric acid, increasing FFA:TAG from 2:1 to 4:1 enhanced MCFA incorporation in SL. Y. lipolytica lipase showed a strictly 1,3-regioselective profile in acidolysis reaction, confirmed by nuclear magnetic resonance spectroscopy. Immobilization of this lipase by microencapsulation in chitosan-alginate beads resulted in similar incorporation efficiency for lauric acid with olive oil TAG and this reaction could be performed for 5 cycles without catalytic activity loss. This lipase showed promising properties as a potential biocatalyst that may be effectively used in production of bioactive structured lipids, which might be applied for prevention of metabolic and inflammatory disorders related to obesity.
结构脂质 (SL) 是新一代的脂质,被认为是生物活性化合物。中链、油酸 (18:1n-9) 和中链脂肪酸 (MCFA) 结构脂质 (MOM-SL) 是通过无溶剂介质中的酸解反应制备的,使用游离脂肪酸 (FFA) 月桂酸 (12:0) 和辛酸 (10:0) 以及三油酸甘油酯或橄榄油,使用假丝酵母脂肪酶作为生物催化剂。MCFA 可快速掺入 sn-1,3 SL 中,与三油酸甘油酯和橄榄油的酸解反应中,直到 SL 中辛酸和月桂酸的掺入效率达到 30%。MOM-SL 中 MCFA 掺入的动力学受 FFA:TAG 摩尔比的影响,对于三油酸甘油酯和月桂酸之间的反应,将 FFA:TAG 从 2:1 增加到 4:1 可提高 SL 中 MCFA 的掺入效率。假丝酵母脂肪酶在酸解反应中表现出严格的 1,3-区域选择性,这通过核磁共振波谱得到证实。通过壳聚糖-海藻酸钠珠粒对该脂肪酶进行微囊化固定化,导致橄榄油 TAG 与月桂酸的掺入效率相似,并且该反应可以进行 5 个循环而不会失去催化活性。这种脂肪酶具有作为潜在生物催化剂的良好特性,可有效用于生物活性结构脂质的生产,这可能应用于预防与肥胖相关的代谢和炎症紊乱。