Enzymatic method of increasing phosphatidylcholine content of lecithin

Abstract

AbstractAn enzymatic method was established to increase the phosphatidylcholine (PC) contents of soybean and egg lecithins. Other phospholipids of lecithin were phosphatidylethanolamine (PE), phosphatidylinositol (PI) and phosphatidic acid (PA). Seven preparations of phospholipase D (PLD), PLD‐1 to PLD‐6 ofStreptomyces origin and PLD‐7 of cabbage origin, were tested for their ability to increase PC by transphosphatidylation in the presence of choline chloride (CC). The reactions were carried out at 30 C in a biphasic system that consisted of an aqueous phase containing PLD along with a buffer (optimum pH) having desired concentration of CC and Ca2+ and an ethyl acetate phase containing lecithin phospholipids. Intermitttent samples were extracted and analyzed by HPLC. Four of six PLD’s ofStreptomyces origin showed good transphosphatidylation (increase of PC contents of soybean lecithin from approximately 35% to 60–70% on a phospholipid basis) at 2.5 M CC, but the other two microbial PLD’s completely hydrolyzed the phospholipids to PA. Cabbage PLD‐7 showed poor transphosphatidylation. PLD‐3 gave the highest PC contents (70%) at 1.75 M CC. One hundred percent transphosphatidylation of pure PE to PC was achieved with PLD‐3. PI was inert to the attack of most PLD preparations examined with the exception that PLD‐3 hydrolyzed PI significantly. Purified PI could not be transphosphatidylized to PC; 100% PA was formed. Soybean lecithin containing about 80% PC and purified egg yolk lecithin with 75% PC could be converted to products having 95% PC and almost 100% PC, respectively, by PLD‐3 at 1.75M CC.