Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A
Lipase hydrolysis is an effective method to develop different functional types of lipids. In this study, tuna oil was partially hydrolyzed at 30% and 60% by Thermomyces lanuginosus lipase (TL 100 L) and Candida Antarctica lipase A (ADL), respectively, to obtain lipid-modified acylglycerols. The lipi...
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ftmdpi:oai:mdpi.com:/2304-8158/11/22/3664/ 2023-08-20T04:02:25+02:00 Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A Junyong Xuan Zefu Wang Qiuyu Xia Tingyu Luo Qingya Mao Qinxiu Sun Zongyuan Han Yang Liu Shuai Wei Shucheng Liu agris 2022-11-16 application/pdf https://doi.org/10.3390/foods11223664 EN eng Multidisciplinary Digital Publishing Institute Nutraceuticals, Functional Foods, and Novel Foods https://dx.doi.org/10.3390/foods11223664 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 11; Issue 22; Pages: 3664 tuna oil hydrolyzed acylglycerol selective lipase lipid modification acylglycerol composition Text 2022 ftmdpi https://doi.org/10.3390/foods11223664 2023-08-01T07:22:09Z Lipase hydrolysis is an effective method to develop different functional types of lipids. In this study, tuna oil was partially hydrolyzed at 30% and 60% by Thermomyces lanuginosus lipase (TL 100 L) and Candida Antarctica lipase A (ADL), respectively, to obtain lipid-modified acylglycerols. The lipidomic profiling of the acylglycerols was investigated by UPLC-Q-TOF-MS and GC–MS to clarify the lipid modification effect of these two lipases on tuna oil. The results showed that 247 kinds of acylglycerols and 23 kinds of fatty acids were identified in the five samples. In the ADL group, the content of triacylglycerols (TAG) and diacylglycerols (DAG) increased by 4.93% and 114.38%, respectively, with an increase in the hydrolysis degree (HD), while there was a decreasing trend in the TL 100 L group. TL 100 L had a better enrichment effect on DHA, while ADL was more inclined to enrich EPA and hydrolyze saturated fatty acids. Cluster analysis showed that the lipids obtained by the hydrolysis of TL 100 L and ADL were significantly different in the cluster analysis of TAG, DAG, and monoacylglycerols (MAG). TL 100 L has strong TAG selectivity and a strong ability to hydrolyze acylglycerols, while ADL has the potential to synthesize functional lipids containing omega-3 PUFAs, especially DAG. Text Antarc* Antarctica MDPI Open Access Publishing Foods 11 22 3664 |
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tuna oil hydrolyzed acylglycerol selective lipase lipid modification acylglycerol composition |
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tuna oil hydrolyzed acylglycerol selective lipase lipid modification acylglycerol composition Junyong Xuan Zefu Wang Qiuyu Xia Tingyu Luo Qingya Mao Qinxiu Sun Zongyuan Han Yang Liu Shuai Wei Shucheng Liu Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A |
topic_facet |
tuna oil hydrolyzed acylglycerol selective lipase lipid modification acylglycerol composition |
description |
Lipase hydrolysis is an effective method to develop different functional types of lipids. In this study, tuna oil was partially hydrolyzed at 30% and 60% by Thermomyces lanuginosus lipase (TL 100 L) and Candida Antarctica lipase A (ADL), respectively, to obtain lipid-modified acylglycerols. The lipidomic profiling of the acylglycerols was investigated by UPLC-Q-TOF-MS and GC–MS to clarify the lipid modification effect of these two lipases on tuna oil. The results showed that 247 kinds of acylglycerols and 23 kinds of fatty acids were identified in the five samples. In the ADL group, the content of triacylglycerols (TAG) and diacylglycerols (DAG) increased by 4.93% and 114.38%, respectively, with an increase in the hydrolysis degree (HD), while there was a decreasing trend in the TL 100 L group. TL 100 L had a better enrichment effect on DHA, while ADL was more inclined to enrich EPA and hydrolyze saturated fatty acids. Cluster analysis showed that the lipids obtained by the hydrolysis of TL 100 L and ADL were significantly different in the cluster analysis of TAG, DAG, and monoacylglycerols (MAG). TL 100 L has strong TAG selectivity and a strong ability to hydrolyze acylglycerols, while ADL has the potential to synthesize functional lipids containing omega-3 PUFAs, especially DAG. |
format |
Text |
author |
Junyong Xuan Zefu Wang Qiuyu Xia Tingyu Luo Qingya Mao Qinxiu Sun Zongyuan Han Yang Liu Shuai Wei Shucheng Liu |
author_facet |
Junyong Xuan Zefu Wang Qiuyu Xia Tingyu Luo Qingya Mao Qinxiu Sun Zongyuan Han Yang Liu Shuai Wei Shucheng Liu |
author_sort |
Junyong Xuan |
title |
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A |
title_short |
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A |
title_full |
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A |
title_fullStr |
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A |
title_full_unstemmed |
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A |
title_sort |
comparative lipidomics profiling of acylglycerol from tuna oil selectively hydrolyzed by thermomyces lanuginosus lipase and candida antarctica lipase a |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11223664 |
op_coverage |
agris |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Foods; Volume 11; Issue 22; Pages: 3664 |
op_relation |
Nutraceuticals, Functional Foods, and Novel Foods https://dx.doi.org/10.3390/foods11223664 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods11223664 |
container_title |
Foods |
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11 |
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22 |
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3664 |
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