Enzymatic production of bioactive docosahexaenoic acid phenolic ester
International audience Docosahexaenoic acid (DHA) is increasingly considered for its health benefits. However, its use as functional food ingredient is still limited by its instability. In this work, we developed an efficient and solvent-free bioprocess for the synthesis of a phenolic ester of DHA....
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Online Access: | https://hal.archives-ouvertes.fr/hal-03537709 https://doi.org/10.1016/j.foodchem.2014.09.028 |
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ftunilorrainehal:oai:HAL:hal-03537709v1 2023-05-15T13:39:28+02:00 Enzymatic production of bioactive docosahexaenoic acid phenolic ester Roby, Mohamed Allouche, Ahmad Dahdou, Layal de Castro, Vanessa Alves da Silva, Paulo Targino, Brenda Huguet, Marion Paris, Cédric Chrétien, Françoise Guéant, Rosa-Maria Desobry, Stéphane Oster, Thierry Humeau, Catherine Laboratoire d'Ingénierie des Biomolécules (LIBio) Université de Lorraine (UL) Unité de Recherches Animal et Fonctionnalités des Produits Animaux (URAFPA) Université de Lorraine (UL)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) 2015-03 https://hal.archives-ouvertes.fr/hal-03537709 https://doi.org/10.1016/j.foodchem.2014.09.028 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.09.028 hal-03537709 https://hal.archives-ouvertes.fr/hal-03537709 doi:10.1016/j.foodchem.2014.09.028 ISSN: 0308-8146 EISSN: 1873-7072 Food Chemistry https://hal.archives-ouvertes.fr/hal-03537709 Food Chemistry, Elsevier, 2015, 171, pp.397-404. ⟨10.1016/j.foodchem.2014.09.028⟩ [SDV.BIO]Life Sciences [q-bio]/Biotechnology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition info:eu-repo/semantics/article Journal articles 2015 ftunilorrainehal https://doi.org/10.1016/j.foodchem.2014.09.028 2022-09-13T22:38:47Z International audience Docosahexaenoic acid (DHA) is increasingly considered for its health benefits. However, its use as functional food ingredient is still limited by its instability. In this work, we developed an efficient and solvent-free bioprocess for the synthesis of a phenolic ester of DHA. A fed-batch process catalyzed by Candida antarctica lipase B was optimised, leading to the production of 440 g/L vanillyl ester (DHA-VE). Structural characterisation of the purified product indicated acylation of the primary OH group of vanillyl alcohol. DHA-VE exhibited a high radical scavenging activity in acellular systems. In vivo experiments showed increased DHA levels in erythrocytes and brain tissues of mice fed DHA-VE-supplemented diet. Moreover, in vitro neuroprotective properties of DHA-VE were demonstrated in rat primary neurons exposed to amyloid-β oligomers. In conclusion, DHA-VE synergized the main beneficial effects of two common natural biomolecules and therefore appears a promising functional ingredient for food applications Article in Journal/Newspaper Antarc* Antarctica Université de Lorraine: HAL Food Chemistry 171 397 404 |
institution |
Open Polar |
collection |
Université de Lorraine: HAL |
op_collection_id |
ftunilorrainehal |
language |
English |
topic |
[SDV.BIO]Life Sciences [q-bio]/Biotechnology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
spellingShingle |
[SDV.BIO]Life Sciences [q-bio]/Biotechnology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Roby, Mohamed Allouche, Ahmad Dahdou, Layal de Castro, Vanessa Alves da Silva, Paulo Targino, Brenda Huguet, Marion Paris, Cédric Chrétien, Françoise Guéant, Rosa-Maria Desobry, Stéphane Oster, Thierry Humeau, Catherine Enzymatic production of bioactive docosahexaenoic acid phenolic ester |
topic_facet |
[SDV.BIO]Life Sciences [q-bio]/Biotechnology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
description |
International audience Docosahexaenoic acid (DHA) is increasingly considered for its health benefits. However, its use as functional food ingredient is still limited by its instability. In this work, we developed an efficient and solvent-free bioprocess for the synthesis of a phenolic ester of DHA. A fed-batch process catalyzed by Candida antarctica lipase B was optimised, leading to the production of 440 g/L vanillyl ester (DHA-VE). Structural characterisation of the purified product indicated acylation of the primary OH group of vanillyl alcohol. DHA-VE exhibited a high radical scavenging activity in acellular systems. In vivo experiments showed increased DHA levels in erythrocytes and brain tissues of mice fed DHA-VE-supplemented diet. Moreover, in vitro neuroprotective properties of DHA-VE were demonstrated in rat primary neurons exposed to amyloid-β oligomers. In conclusion, DHA-VE synergized the main beneficial effects of two common natural biomolecules and therefore appears a promising functional ingredient for food applications |
author2 |
Laboratoire d'Ingénierie des Biomolécules (LIBio) Université de Lorraine (UL) Unité de Recherches Animal et Fonctionnalités des Produits Animaux (URAFPA) Université de Lorraine (UL)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
format |
Article in Journal/Newspaper |
author |
Roby, Mohamed Allouche, Ahmad Dahdou, Layal de Castro, Vanessa Alves da Silva, Paulo Targino, Brenda Huguet, Marion Paris, Cédric Chrétien, Françoise Guéant, Rosa-Maria Desobry, Stéphane Oster, Thierry Humeau, Catherine |
author_facet |
Roby, Mohamed Allouche, Ahmad Dahdou, Layal de Castro, Vanessa Alves da Silva, Paulo Targino, Brenda Huguet, Marion Paris, Cédric Chrétien, Françoise Guéant, Rosa-Maria Desobry, Stéphane Oster, Thierry Humeau, Catherine |
author_sort |
Roby, Mohamed |
title |
Enzymatic production of bioactive docosahexaenoic acid phenolic ester |
title_short |
Enzymatic production of bioactive docosahexaenoic acid phenolic ester |
title_full |
Enzymatic production of bioactive docosahexaenoic acid phenolic ester |
title_fullStr |
Enzymatic production of bioactive docosahexaenoic acid phenolic ester |
title_full_unstemmed |
Enzymatic production of bioactive docosahexaenoic acid phenolic ester |
title_sort |
enzymatic production of bioactive docosahexaenoic acid phenolic ester |
publisher |
HAL CCSD |
publishDate |
2015 |
url |
https://hal.archives-ouvertes.fr/hal-03537709 https://doi.org/10.1016/j.foodchem.2014.09.028 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
ISSN: 0308-8146 EISSN: 1873-7072 Food Chemistry https://hal.archives-ouvertes.fr/hal-03537709 Food Chemistry, Elsevier, 2015, 171, pp.397-404. ⟨10.1016/j.foodchem.2014.09.028⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.09.028 hal-03537709 https://hal.archives-ouvertes.fr/hal-03537709 doi:10.1016/j.foodchem.2014.09.028 |
op_doi |
https://doi.org/10.1016/j.foodchem.2014.09.028 |
container_title |
Food Chemistry |
container_volume |
171 |
container_start_page |
397 |
op_container_end_page |
404 |
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1766119389347708928 |