A lumped model of the lipase catalyzed hydrolysis of sardine oil to maximize polyunsaturated fatty acids content in acylglycerols

2018 ◽  
Vol 240 ◽  
pp. 286-294 ◽  
Author(s):  
R. Morales-Medina ◽  
M. Munio ◽  
A. Guadix ◽  
E.M. Guadix ◽  
F. Camacho
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lumped Model ◽  
Sardine Oil ◽  
Hydrolysis Of

Lipids of the fin whale (Balaenoptera physalus) from North Atlantic waters. IV. Fin whale milk

1968 ◽  
Vol 46 (3) ◽  
pp. 197-203 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton ◽  
S. N. Hooper
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Total Lipid ◽  
Iodine Value ◽  
North Atlantic ◽  
Methyl Esters ◽  
Short Chain Fatty Acids ◽  
Fin Whale ◽  
Hydrolysis Of

Fatty acid compositions were determined for total lipid (17.5% of the milk and > 95% triglycerides), 2-monoglyceride obtained by enzymatic hydrolysis of isolated triglyceride, and isolated phospholipid (~1% of total lipids). The total lipid fatty acids of the milk had a composition similar to fin whale depot fat but were enriched in hexadecanoic acid and polyunsaturated fatty acids at the expense of monoethylenic acids; correspondingly the iodine value of 136 (methyl esters) was higher than the normal range (105–120) of North Atlantic fin whale blubber oils. Over 80% of the fatty acids in the 2-position of the triglycerides were accounted for by relatively short chain fatty acids, especially hexadecanoic (54.6%), tetradecanoic (13.7%), and hexadecenoic (11.2%), so that the ester iodine value was only 48. The milk phospholipids had a fatty acid composition basically similar to that of liver phospholipids (methyl ester iodine value 120) with somewhat more polyunsaturated fatty acids and accordingly an iodine value of 144 for methyl esters.

scholarly journals Modulation of human type II secretory phospholipase A2 by sphingomyelin and annexin VI

1997 ◽  
Vol 326 (1) ◽  
pp. 227-233 ◽  
Author(s):  
Kamen KOUMANOV ◽  
Claude WOLF ◽  
Gilbert BÉREZIAT
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Phospholipase A2 ◽  
Cell Membranes ◽  
Red Cell ◽  
Type Ii ◽  
Membrane Phospholipids ◽  
Human Type ◽  
Annexin Vi ◽  
Hydrolysis Of

Conjectural results have been reported on the capacity of inflammatory secreted phospholipase A2 (sPLA2) to hydrolyse mammalian membrane phospholipids. Development of an assay based on the release of non-esterified fatty acids by the enzyme acting on the organized phospholipid mixture constituting the membrane matrix has led to the identification of two prominent effectors, sphingomyelin (SPH) and annexin. Recombinant human type II sPLA2 hydrolyses red-cell membrane phospholipids with a marked preference for the inner leaflet. This preference is apparently related to the high content of SPH in the outer leaflet, which inhibits sPLA2. This inhibition by SPH is specific for sPLA2. Cholesterol counteracts the inhibition of sPLA2 by SPH, suggesting that the SPH-to-cholesterol ratio accounts in vivo for the variable susceptibility of cell membranes to sPLA2. Different effects were observed of the presence of the non-hydrolysable D-α-dipalmitoyl phosphatidylcholine (D-DPPC), which renders the membranes rigid but does not inhibit sPLA2. Annexin VI was shown, along with other annexins, to inhibit sPLA2 activity by sequestering the phospholipid substrate. The present study has provided the first evidence that annexin VI, in concentrations that inhibit hydrolysis of purified phospholipid substrates, stimulated the hydrolysis of membrane phospholipids by sPLA2. The activation requires the presence of membrane proteins. The effect is specific for type II sPLA2 and is not reproducible with type I PLA2. The activation by annexin VI of sPLA2 acting on red cell membranes results in the preferential release of polyunsaturated fatty acids. It suggests that type II sPLA2, in conjunction with annexin VI, might be involved in the final step of endocytosis and/or exocytosis providing the free polyunsaturated fatty acids acting synergistically to cause membrane fusion.

scholarly journals Improvement of the probiotic effect of micro-organisms by their combination with maltodextrins, fructo-oligosaccharides and polyunsaturated fatty acids

2002 ◽  
Vol 88 (S1) ◽  
pp. S95-S99 ◽  
Author(s):  
A. Bomba ◽  
R. Nemcová ◽  
S. Gancarcíková ◽  
R. Herich ◽  
P. Guba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Lipids ◽  
Control Group ◽  
Jejunal Mucosa ◽  
Gastrointestinal Microbiota ◽  
Weanling Piglets ◽  
Micro Organisms ◽  
Hydrolysis Of ◽  
Gnotobiotic Piglets

Probiotics could represent an effective alternative to the use of synthetic substances in nutrition and medicine. The data concerning the efficacy of probiotics are often contradictory. This paper focuses on the enhancement of the efficacy of probiotics by their combination with synergistically acting components of natural origin. Maltodextrins can be obtained by enzymatic hydrolysis of starch and are suitable for consumption. Administration ofLactobacillus paracaseitogether with maltodextrin decreased the number ofEscherichia colicolonising the jejunal mucosa of gnotobiotic piglets by 1 logarithm compared to the control group. Fructo-oligosaccharides (FOS) are naturally occurring oligosaccharides, mainly of plant origin.L. paracaseiadministered in combination with FOS significantly increased counts ofLactobacillusspp.,Bifidobacteriumspp., total anaerobes and total aerobes compared to the control group as well as theL. paracaseigroup. It also significantly decreasedClostridiumandEnterobacteriumcounts in the faeces of the weanling piglets compared with the control group. Dietary lipids influence the gastrointestinal microbiota and specifically the population of lactic acid bacteria. In gnotobiotic piglets the oral administration of an oil containing polyunsaturated fatty acids (PUFA) significantly increased the number ofL. paracaseiadhering to jejunal mucosa compared to the control group. Our results showed that maltodextrin KMS X-70 and PUFA can be used to enhance the effect of probiotic micro-organisms in the small intestine, and similarly FOS enhance the effect of probiotic micro-organisms in the large intestine.

scholarly journals Optimization of the Lipase Catalyzed Production of Structured Acylglycerols With Polyunsaturated Fatty Acids Isolated From Sardine Oil

2013 ◽  
Vol 2 (6) ◽  
pp. 97 ◽  
Author(s):  
Juan Antonio Noriega-Rodriguez ◽  
Esther Carrillo-Perez ◽  
Nohemi Gamez-Meza ◽  
Luis A. Medina-Juarez ◽  
Ramiro Baeza-Jimenez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Immobilized Lipase ◽  
Reaction Times ◽  
Molar Ratio ◽  
Reaction Conditions ◽  
Molar Ratios ◽  
Sardine Oil ◽  
Different Temperatures ◽  
Urea Crystallization

<p>In the present work, direct enzyme-catalyzed esterification of n-3 polyunsaturated fatty acids (n-3 PUFA) isolated from sardine oil was optimized to obtain structured acyglycerols. A n-3 PUFA concentrate was prepared by urea crystallization of refined sardine oil and esterification was carried out mixing free fatty acids and glycerol at different molar ratios (<em>M</em> = 0.48, 1.5, 3.0, 4.5 and 5.52 mol/mol), using an immobilized lipase preparation from <em>Candida antarctica</em> (NV-435) at different temperatures (<em>T</em> = 38, 45, 55, 65 and 72 °C) and reaction times (<em>t</em> = 0.7, 2.75, 5.75, 8.75 and 10.8 h) in a rotatable central composition design. The degree of esterification was determined by analysis of the acylglycerides produced, using liquid chromatography (HPLC-ELSD). Optimization by response surface methodology (RSM) showed that in order to obtain higher esterification levels of n-3 PUFA to glycerol (99.5%), a molar ratio of 1.3 mol n-3 PUFA/mol glycerol, time 8.3 h and temperature 38 °C, are required. However, results of this work show that it is possible to drive the reaction to any determined product (MAG, DAG or TAG) by modifying the reaction conditions.</p>

Enzymatic Concentration of n−3 Polyunsaturated Fatty Acids from Indian Sardine Oil

2016 ◽  
pp. 137-143 ◽  
Author(s):  
Charanyaa Sampath ◽  
N. Anita ◽  
B. D. Prasanna ◽  
Iyyaswami Regupathi
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sardine Oil

Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil

1998 ◽  
Vol 75 (6) ◽  
pp. 733-736 ◽  
Author(s):  
Angélica Ganga ◽  
Susana Nieto ◽  
Julio Sanhuez ◽  
Claudio Romo ◽  
Hernán Speisky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sardine Oil

Enzymatic hydrolysis of soybean oil using lipase from different sources to yield concentrated of polyunsaturated fatty acids

2007 ◽  
Vol 23 (12) ◽  
pp. 1725-1731 ◽  
Author(s):  
Larissa Freitas ◽  
Tânia Bueno ◽  
Victor H. Perez ◽  
Júlio C. Santos ◽  
Heizir Ferreira de Castro
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Oil ◽  
Hydrolysis Of ◽  
Different Sources

The Preservation of Some Oceanic Animals for Lipid Analysis

1972 ◽  
Vol 29 (9) ◽  
pp. 1303-1307 ◽  
Author(s):  
Robert J. Morris
Keyword(s):  
Fatty Acids ◽  
Surface Water ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Analysis ◽  
Deep Freezing ◽  
Satisfactory Method ◽  
Hydrolysis Of

Preservation experiments were carried out on zooplankton required for lipid analysis. Deep-freezing of the material under nitrogen, after as much surface water as possible has been removed, was found to be a satisfactory method of preservation for periods of up to 9 months. Formalin and methanol methods of preservation resulted in hydrolysis of the animal's lipid and degradation of the polyunsaturated fatty acids.

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