Your browser doesn't support javascript.
loading
Synthesis of structured triacylglycerols enriched in n-3 fatty acids by immobilized microbial lipase
Araújo, Maria Elisa Melo Branco de; Campos, Paula Renata Bueno; Alberto, Thiago Grando; Contesini, Fabiano Jares; Carvalho, Patrícia de Oliveira.
Afiliação
  • Araújo, Maria Elisa Melo Branco de; Universidade São Francisco. Laboratory of Multidisciplinary Research. Bragança Paulista. BR
  • Campos, Paula Renata Bueno; Universidade São Francisco. Laboratory of Multidisciplinary Research. Bragança Paulista. BR
  • Alberto, Thiago Grando; Universidade São Francisco. Laboratory of Multidisciplinary Research. Bragança Paulista. BR
  • Contesini, Fabiano Jares; Universidade São Francisco. Laboratory of Multidisciplinary Research. Bragança Paulista. BR
  • Carvalho, Patrícia de Oliveira; Universidade São Francisco. Laboratory of Multidisciplinary Research. Bragança Paulista. BR
Braz. j. microbiol ; 47(4): 1006-1013, Oct.-Dec. 2016. tab, graf
Artigo em Inglês | LILACS | ID: biblio-828204
Biblioteca responsável: BR1.1
ABSTRACT
Abstract The search for new biocatalysts has aroused great interest due to the variety of micro-organisms and their role as enzyme producers. Native lipases from Aspergillus niger and Rhizopus javanicus were used to enrich the n-3 long-chain polyunsaturated fatty acids content in the triacylglycerols of soybean oil by acidolysis with free fatty acids from sardine oil in solvent-free media. For the immobilization process, the best lipase/support ratios were 13 (w/w) for Aspergillus niger lipase and 15 (w/w) for Rhizopus javanicus lipase using Amberlite MB-1. Both lipases maintained constant activity for 6 months at 4 °C. Reaction time, sardine-free fatty acidssoybean oil mole ratio and initial water content of the lipase were investigated to determine their effects on n-3 long-chain polyunsaturated fatty acids incorporation into soybean oil. Structured triacylglycerols with 11.7 and 7.2% of eicosapentaenoic acid + docosahexaenoic acid were obtained using Aspergillus niger lipase and Rhizopus javanicus lipase, decreasing the n-6/n-3 fatty acids ratio of soybean oil (111 to 3.51 and 4.71, respectively). The best reaction conditions were initial water content of lipase of 0.86% (w/w), sardine-free faty acidssoybean oil mole ratio of 31 and reaction time of 36 h, at 40 °C. The significant factors for the acidolysis reaction were the sardine-free fatty acidssoybean oil mole ratio and reaction time. The characterization of structured triacylglycerols was obtained using easy ambient sonic-spray ionization mass spectrometry. The enzymatic reaction led to the formation of many structured triacylglycerols containing eicosapentaenoic acid, docosahexaenoic acid or both polyunsaturated fatty acids.
Assuntos


Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Triglicerídeos / Hidrolases de Éster Carboxílico / Ácidos Graxos Ômega-3 / Enzimas Imobilizadas Idioma: Inglês Revista: Braz. j. microbiol Assunto da revista: Microbiologia Ano de publicação: 2016 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Universidade São Francisco/BR

Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Triglicerídeos / Hidrolases de Éster Carboxílico / Ácidos Graxos Ômega-3 / Enzimas Imobilizadas Idioma: Inglês Revista: Braz. j. microbiol Assunto da revista: Microbiologia Ano de publicação: 2016 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Universidade São Francisco/BR
...