Enzymatic production of bioactive docosahexaenoic acid phenolic ester

• Published in: Food Chemistry
• Main Authors: 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
• Other Authors: 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
• Language: English
• Published: HAL CCSD 2015
• Subjects: [SDV.BIO]Life Sciences [q-bio]/Biotechnology; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition; Antarc*; Antarctica
• Online Access: https://hal.archives-ouvertes.fr/hal-03537709; https://doi.org/10.1016/j.foodchem.2014.09.028

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