Effect of fatty acids chain length in the synthesis of structured lipids by enzymatic acidolysis of single cell oil

• Grant number: 12/14435-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2012
• End date: September 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Juliana Neves Rodrigues Ract
• Grantee: Carolina Rodrigues Calvo
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Most natural fats and oils have limited application because they present certain tendencies of fatty acids region specific distribution. To expand their use, focusing on the development of functional oils and fats, it is possible to modify this distribution by industrial processes, including enzymatic acidolysis. Due to the specificity of some lipases, this reaction is able to esterify a particular fatty acid to a specific position of the glycerol backbone, resulting in a structured lipid with specific physical and chemical characteristics and new therapeutic and nutritional properties. Structured lipids containing short or medium chain fatty acids (SCFAs and MCFAs, respectively) in the sn-1,3 position and an essential fatty acid in the sn-2 position in high concentrations can be used as ingredients in the formulation of the lipid fraction of infant formulas and enteral and parenteral nutrition, and other products for patients with malabsorption syndromes. This project proposes the incorporation of SCFAs and MCFAs as a quick source of energy, at the sn-1,3 positions of the glycerol backbone of a single cell oil rich in docosahexaenoic acid (DHASCO) or arachidonic acid (ARASCO), both essential fatty acids. For this purpose, mixtures of DHASCO or ARASCO with SCFAs and MCFAs in a 1:4 substrate mole ratio will be synthesized using Lipozyme TL IM or Lipozyme 435 via acidolysis reaction. Free fatty acids with different chain lengths, namely C4:0, C6:0, C8:0, C10:0 to C12:0 will be used in order to evaluate the effect of chain length on the efficiency of structured lipids production for each of the enzymes used. The process yield will be measured by the percentage of incorporation of SCFAs and MCFAs at the sn-1,3position. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MATHIAS, DANIELA KANNO; COSTA, JACQUELINE PIAZENTIN; CALVO, CAROLINA RODRIGUES; DA SILVA, ROBERTA CLARO; CONVERTI, ATTILIO; SEGURA, NADIA; JACHMANIAN, IVAN; GIOIELLI, LUIZ ANTONIO; RODRIGUES RACT, JULIANA NEVES. Incorporation of Caprylic Acid into a Single Cell Oil Rich in Docosahexaenoic Acid for the Production of Specialty Lipids. Food Technology and Biotechnology, v. 58, n. 4, p. 411-422, OCT-DEC 2020. (12/14439-1, 12/14435-6)