Production of Omegas-6 and 9 from the Hydrolysis of Açaí and Buriti Oils by Lipase Immobilized on a Hydrophobic Support.

Malena Pérez,Mariana Rocha,Jose Guisán,Ana Vici,Benevides Pessela,Enrico Gonçalves,Javier Rocha-Martin,Juliana Infante,Jose Salgado,Paula Almeida,Maria Polizeli

doi:10.3390/molecules23113015

Abstract

This paper describes a bioprocess to obtain omegas-6 and 9 from the hydrolysis of Açaí (Euterpe oleracea Martius) and Buriti (Mauritia flexuosa) oils by lipases immobilized on octyl-sepharose. For this, oils and butters were initially selected as the carbon source which resulted in higher production of lipases in Beauveria bassiana and Fusarium oxysporum cultures. The carbon source that provided secretion of lipase by B. bassiana was Açaí oil, and for F. oxysporum, Bacuri butter. Lipases obtained under these conditions were immobilized on octyl-sepharose, and both, the derivatives and the crude extracts were biochemically characterized. It was observed that the immobilization promoted an increase of stability in B. bassiana and F. oxysporum lipase activities at the given temperatures and pH. In addition, the immobilization promoted hyperactivation of B. bassiana and F. oxysporum lipase activities being 23.5 and 11.0 higher than free enzyme, respectively. The hydrolysis of Açaí and Buriti oils by the derivatives was done in a biphasic (organic/aqueous) system, and the products were quantified in RP-HPLC. The results showed the potential of these immobilized lipases to obtain omegas-6 and 9 from Brazilian natural oils. This work may improve the enzymatic methodologies for obtaining foods and drugs enriched with fatty acids.

Highlights

Nowadays, the production of omega fatty acids, as oleic acid and linoleic acid, from several vegetable oils, is of great relevance to the oleo-chemical, food and Molecules 2018, 23, 3015; doi:10.3390/molecules23113015 www.mdpi.com/journal/moleculesMolecules 2018, 23, 3015 pharmaceutical industries [1,2]
In the search for suitable carbon sources to induce lipase activity, 20 different oils and butters were tested as inducers of lipase production for F. oxysporum and B. bassiana in Adams medium
The enzyme activity was evaluated by the increase in the values of absorbance at 405 nm in 5 min, due to the hydrolysis of p-nitrophenyl palmitate by lipase

Summary

Introduction

The production of omega fatty acids, as oleic acid (omega-9) and linoleic acid (omega-6), from several vegetable oils, is of great relevance to the oleo-chemical, food and Molecules 2018, 23, 3015; doi:10.3390/molecules23113015 www.mdpi.com/journal/moleculesMolecules 2018, 23, 3015 pharmaceutical industries [1,2]. The production of omega fatty acids, as oleic acid (omega-9) and linoleic acid (omega-6), from several vegetable oils, is of great relevance to the oleo-chemical, food and Molecules 2018, 23, 3015; doi:10.3390/molecules23113015 www.mdpi.com/journal/molecules. Among omega-6 rich foods we can mention sunflower, corn, cottonseed, soybeans and sesame oils. Linoleic acid (omega-6), unlike oleic (omega-9), is considered an essential fatty acid, since it is not produced by the body metabolism and must be acquired through the diet or supplements [4]. The balance of these acids in the organism is related to good health, and the lack of this balance can lead to the development of numerous diseases. Omegas have several roles in the metabolism and contribute to the proper functioning of the human organism

Objectives

Methods

Results

Conclusion