期刊
FOOD CHEMISTRY
卷 114, 期 1, 页码 142-150出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.09.029
关键词
Lipase; Pseudomonas fluorescens MTCC 2421; Sardine oil; Eicosapentaenoic acid; Linolenic acid
An extracellular lipase purified from Pseudomonas fluorescens MTCC 2421 was used to enrich sardine oil triglycerides with eicosapentaenoic acid (20:5 n-3) and linolenic acid (18:3 n-3) to 35.28% and 8.25%. respectively, after 6 h of hydrolysis. The corresponding n-6 fatty acids (18:2 n-6 and 20:4 n-6) exhibit a reduction (54.93% and 50%, respectively). Structure-bioactivity relationship analyses revealed that the lower hydrophobic (logP values) constants of 18:3 n-3 and 20:5 n-3 (5.65 and 5.85, respectively) result in their higher hydrolytic resistance towards lipase, leading to their enrichment in the triglyceride fraction after lipase-catalysed hydrolysis. Lipase-catalysed hydrolysis of sardine oil for 6 h followed by urea fractionation at 4 degrees C with methanol provided free fatty acids containing 42.50% 20:5 n-3 and 10.31% 18:3 n-3, respectively. Argentation neutral alumina column chromatography, using n-hexane/ethylacetate (2: 1, v/v) resulted in 20:5 n-3 of high purity (83.62%), while 18:3 n-3 was found to be eluted with n-hexane/dichloromethane (4:1, v/v) as eluting solvent with a final purity of 75.31%. (C) 2008 Elsevier Ltd. All rights reserved.
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