Advertisement

Food Science and Biotechnology

, Volume 27, Issue 2, pp 537–545 | Cite as

Production of omega 3, 6, and 9 fatty acids from hydrolysis of vegetable oils and animal fat with Colletotrichum gloeosporioides lipase

  • Denise Sande
  • Gecernir Colen
  • Gabriel Franco dos Santos
  • Vany Perpétua Ferraz
  • Jacqueline Aparecida Takahashi
Article
  • 117 Downloads

Abstract

Hydrolysis of vegetable oils (Olive, corn, peanut, sesame, flaxseed, soy, canola, garlic, sunflower, almond, castor bean oils) and beef marrow bone oil by Colletotrichum gloeosporioides lipase was studied. The enzyme was capable of generating free fatty acids from all oils tested. The higher hydrolytic activity of the enzyme was towards olive (18.0 IU) and soybean (17.8 IU) oils. The average percentage of essential fatty acids generated from hydrolysis of the oils was 32.92% of omega 9 (as oleic acid C18:1), 26.24% of omega 6 (linoleic C18:2), and 5.86% of omega 3 (such as α-linolenic acid C18:3). Comparison between chromatographic profile of the oils and its enzymatic hydrolysate showed a good equivalence, stressing the applicability of these vegetable substrates under the action of lipase from C. gloeosporioides produce essential fatty acids, being more efficient production of α-linolenic acid from flaxseed oil, linoleic acid from sunflower oil, and oleic acid from olive.

Keywords

Colletotrichum gloeosporioides lipase Enzymatic hydrolysis Omega 6 Omega 3 Vegetable oil 

Notes

Acknowledgements

The authors acknowledge grants and scholarships from the Brazilian Funding Agencies CAPES and CNPq. All authors have no conflict of interest with any of the funding sources.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

References

  1. 1.
    Sorkheh K, Kiani S, Sofo A. Wild almond (Prunus scoparia L.) as potential oilseed resource for the future: Studies on the variability of its oil content and composition. Food Chem. 212: 58–64 (2016)CrossRefGoogle Scholar
  2. 2.
    Food and Agriculture Organization of United Nations. Crops Production. Available from: http://faostat.fao.org/site/342/default.aspx. Accessed Nov. 2, 2016
  3. 3.
    Lu C, Napier JA, Clemente TE, Cahoon EB. New frontiers in oilseed biotechnology: meeting the global demand for vegetable oils for food, feed, biofuel, and industrial applications. Curr. Opin. Biotec. 22: 252–259 (2011)CrossRefGoogle Scholar
  4. 4.
    Dyer JM, Stymne S, Green AG, Carlsson AS. High-value oils from plants. Plant J. 54: 640–655 (2008)CrossRefGoogle Scholar
  5. 5.
    Avelar MHM, Cassimiro DMJ, Santos KC, Domingues RCC, de Castro HF, Mendes AA. Hydrolysis of vegetable oils catalyzed by lipase extract powder from dormant castor bean seeds. Ind. Crop Prod. 44: 452–458 (2013)CrossRefGoogle Scholar
  6. 6.
    Jain D, Mishra S. Multifunctional solvent stable Bacillus lipase mediated biotransformations in the context of food and fuel. J. Mol. Catal. B-Enzym. 117: 21–30 (2015)CrossRefGoogle Scholar
  7. 7.
    Murty R, Bhat J, Muniswaran PKA. Hydrolysis of oils by using immobilized lipase enzyme: a review biotechnol. Bioprocess Eng. 7: 57–66 (2002)CrossRefGoogle Scholar
  8. 8.
    Sharma A, Chaurasia SP, Dalaic AK. Enzymatic hydrolysis of cod liver oil for the fatty acids production. Catal. Today. 207: 93–100 (2013)CrossRefGoogle Scholar
  9. 9.
    Barros M, Fleuri LF, Macedo GA. Seed lipases: sources, applications and properties – a review. Braz. J. Chem. Eng. 27: 15–29 (2010)CrossRefGoogle Scholar
  10. 10.
    Daiha K de G, Angeli R, de Oliveira SD, Almeida RV. Are lipases still important biocatalysts? A study of scientific publications and patents for technological forecasting. Plos One 10:e0131624 (2015)CrossRefGoogle Scholar
  11. 11.
    Abdelmoez W, Mostafa NA, Mustafa A. Utilization of oleochemical industry residues as substrates for lipase production for enzymatic sunflower oil hydrolysis. J. Clean Prod. 59: 290–297 (2013)CrossRefGoogle Scholar
  12. 12.
    Chen Z, Franco CF, Baptista RP, Cabral JMS, Coelho AV, Rodrigues Jr CJ, Melo EP. Purification and identification of cutinases from Colletotrichum kahawae and Colletotrichum gloeosporioides. Appl. Microbiol. Biot. 73: 1306–1313 (2007)CrossRefGoogle Scholar
  13. 13.
    Ali A, Hei GK, Keat YW. Efficacy of ginger oil and extract combined with gum Arabic on anthracnose and quality of papaya fruit during cold storage. J. Food Sci. Technol. 53: 1435–1444 (2016)CrossRefGoogle Scholar
  14. 14.
    Sande D, Souza LTA, Oliveira JS, Santoro MM, Lacerda ICA, Colen G, Takahashi JA. Colletotrichum gloeosporioides lipase: characterization and use in hydrolysis and esterifications. Afr. J. Microbiol Res. 9(19): 1322–1330 (2015)CrossRefGoogle Scholar
  15. 15.
    Bradford M. A rapid and sensitive method for the quantification of microgram quantities of protein using the principle of protein-dye release. Anal Biochem. 72: 248–254 (1976)CrossRefGoogle Scholar
  16. 16.
    Winkler UK, Stuckmann M. Glycogen, hyaluronate, and some other polysaccharides greatly enhance the formation of exolipase by Serratia marcescens. J. Bacteriol. 138: 663–670 (1979)Google Scholar
  17. 17.
    Colen G, Junqueira RG, Moraes-Santos T. Isolation and screening of alkaline lipase-producing fungi from Brazilian savanna soil. World J. Microb. Biot. 22: 881–885 (2006)CrossRefGoogle Scholar
  18. 18.
    Fernández IM, Mozombite DMS, Santos RC, Melo Filho AA, Ribeiro PRE, Chagas EA, Takahashi JA, Ferraz VP, de Melo ACGR, Maldonado SAS. Oil in inajá pulp (Maximiliana maripa): Fatty acid profile and anti-acetylcholinesterase activity. Orbital. 8: 80–83 (2016)Google Scholar
  19. 19.
    Christie WW. Gas chromatography and lipids: a practical guide. The Oily Press, Ayr, Scotland. 142–155 (1989)Google Scholar
  20. 20.
    United States Department of Agriculture. USDA Branded Food Products Database. Available from: https://ndb.nal.usda.gov/ndb/foods. Accessed Aug. 28, 2016
  21. 21.
    Maestri D, Martínez M, Bodoira R, Rossi Y, Oviedo A, Pierantozzi P, Torres M. Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina. Food Chem. 170: 55–61 (2015)CrossRefGoogle Scholar
  22. 22.
    Abd-El-Aal MH, Mohamed MS. A comparative study on bone fats from different species of animals. Food Chem. 31: 93–103 (1989)CrossRefGoogle Scholar
  23. 23.
    Morris MC, Tangney CC. Dietary fat composition and dementia risk. Neurobiol. Aging. 35: S59–S64 (2014)CrossRefGoogle Scholar
  24. 24.
    Shimada Y, Sugihara A, Nakano H, Nagao T, Suenaga M, Nakai S, Tominaga Y. Fatty acid specificity of Rhizopus delemar lipase in acidolysis. J. Ferment. Bioeng. 83: 321–327 (1997)CrossRefGoogle Scholar
  25. 25.
    Freitas L, Bueno T, Perez VH, Santos JC, de Castro HF. Enzymatic hydrolysis of soybean oil using lipase from different sources to yield concentrated of polyunsaturated fatty acids. World J. Microb. Biot. 23: 1725–1731 (2007)CrossRefGoogle Scholar
  26. 26.
    Penci MC, Constenla DT, Carelli A. Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins. Food Chem. 120: 332–338 (2010)CrossRefGoogle Scholar
  27. 27.
    Hiol A, Jonzo MD, Rugani N, Druet D, Sarda L, Comeaua LC. Purification and characterization of an extracellular lipase from a thermophilic Rhizopus oryzae strain isolated from palm fruit. Enzyme Microb. Tech. 26: 421–430 (2000)CrossRefGoogle Scholar
  28. 28.
    Abranches J, Morais PB, Rosa CA, Mendonça-Hagler LC, Hagler AN. The incidence of killer activity and extracellular proteases in tropical yeast communities. Can. J. Microbiol. 43: 328–336 (1997)CrossRefGoogle Scholar
  29. 29.
    Kim MJ, Jung US, Jeon SW, Lee JS, Kim WS, Lee SB, Kim YC, Kim BY, Wang T, Lee HG. Improvement of milk fatty acid composition for production of functional milk by dietary phytoncide oil extracted from discarded pine nut cones (Pinus koraiensis) in holstein dairy cows. Asian Austral J. Anim. 29: 1734–1741 (2016)CrossRefGoogle Scholar
  30. 30.
    Mensink RP, Sanders TA, Baer DJ, Hayes KC, Howles PN, Marangoni A. The increasing use of interesterified lipids in the food supply and their effects on health parameters. Adv. Nutr. 7: 719–729 (2016)CrossRefGoogle Scholar
  31. 31.
    Carvalho PO, Campos PRB, Noffs MDA, de Oliveira JG, Shimizu MT, da Silva DM. Aplicação de lipases microbianas na obtenção de concentrados de ácidos graxos poli-insaturados. Quim. Nova. 26: 75–80 (2003)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Food, Faculty of PharmacyUniversidade Federal de Minas GeraisBelo HorizonteBrazil
  2. 2.Department of Chemistry, Exact Sciences InstituteUniversidade Federal de Minas GeraisBelo HorizonteBrazil

Personalised recommendations