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Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities

Xie P, Wu Y, Lee YY, Wang Y, Zhang Z

Food Chem, 2024 Oct 30;456:140005.
PMID: 38870815 DOI: 10.1016/j.foodchem.2024.140005

The major lipids and antioxidant activities of Asterias rolleston gonad lipids were evaluated systematically. Major lipids of A. Rolleston gonad lipids were triacylglycerols (TAGs) and phospholipids (PLs). Total lipids were composed of 15.62% of polyunsaturated fatty acids (PUFAs), and 40.81% of monounsaturated fatty acids (MUFAs). The most abundant PUFA were C20:5n-3 (EPA) (6.28%) and C22:6n-3 (DHA) (5.80%). Predominantly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), polar lipids were rich in PUFAs and could contain up to 34.59% EPA and DHA, and PE and PI (phosphatidylinositol) were also found to be the main carriers of EPA and ARA (arachidonic acid) in polar lipids. The MUFA and PUFA of Sn-2 in TAG are 39.72% and 30.37%, respectively. A total of 64 TAG species were identified, with Eo-P-M, Eo-Eo-M, and M-M-Eo being the main TAGs components. Moreover, A. rollestoni gonad lipids exhibited potent radical scavenging activities and reducing power in a dose-dependent manner.
Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights

Xie P, Zheng Y, Lee YY, Zou S, Wu Y, Lai J, et al.

Food Chem, 2024 Aug 13;461:140879.
PMID: 39154466 DOI: 10.1016/j.foodchem.2024.140879

Currently, the poor whipping capabilities of anhydrous milk fat (AMF) in aerated emulsion products are a major obstacle for their use in beverages like tea and coffee, as well as in cakes and desserts, presenting fresh hurdles for the food industry. In this study, the mechanism of action of diacylglycerols (DAGs) with different carbon chain lengths and degrees of saturation on the partial coalescence of aerated emulsions was systematically investigated from three fundamental perspectives: fat crystallization, air-liquid interface rheology, and fat globule interface properties. The optimized crystallization of long carbon chain length diacylglycerol (LCD) based on stearate enhances interactions between fat globules at the air-liquid interface (with an elastic modulus E' reaching 246.42 mN/m), leading to a significantly reduced interface membrane strength. This promotes fat crystal-membrane interactions during whipping, resulting in a thermally stable foam structure with excellent shaping capability due to enhanced partial coalescence of fat globules. Although Laurate based medium carbon chain length diacylglycerol (MCD) promoted fat crystallization and optimized interface properties, it showed weaker foam properties because it did not adequately encapsulate air bubbles during whipping. Conversely, oleate long carbon chain length diacylglycerol (OCD) proved to be ineffective in facilitating fat crystal-membrane interaction, causing foam to have a subpar appearance. Hence, drawing from the carefully examined fat crystal-membrane interaction findings, a proposed mechanism sheds light on how DAGs impact the whipping abilities of aerated emulsions. This mechanism serves as a blueprint for creating aerated emulsions with superior whipping capabilities and foam systems that are resistant to heat.
Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance

Xie R, Peng X, Lee YY, Xie P, Tan CP, Wang Y, et al.

J Sci Food Agric, 2024 Sep 11.
PMID: 39258418 DOI: 10.1002/jsfa.13872

BACKGROUNDS: Glycerolysis, with its advantages of readily available raw materials, simple operation, and mild reaction conditions, is a primary method for producing diacylglycerol (DAG). However, enzymatic glycerolysis faces challenges such as high enzyme costs, low reuse efficiency, and poor stability. The study aims to develop a cost-effective immobilized enzyme by covalently binding lipase to pre-activated carriers through the selection of suitable lipases, carriers, and activating agents. The optimization is intended to improve the glycerolysis reaction for efficient DAG production.
RESULTS: Lipase CN-TL (from Thermomyces lanuginosus) was selected through glycerolysis reaction and molecular docking to catalyze the glycerolysis reaction. Optimizing the immobilization method by covalently binding CN-TL to poly(ethylene glycol) diglycidyl ether (PEGDGE)-preactivated resin LX-201A resulted in the preparation of the immobilized enzyme TL-PEGDGE-LX. The immobilized enzyme retained over 90% of its initial activity after five consecutive reactions, demonstrating excellent reusability. The DAG content in the product remained at 84.8% of its initial level, further highlighting the enzyme's potential for reusability and its promising applications in the food and oil industries.
CONCLUSIONS: The immobilized lipase TL-PEGDGE-LX, created by covalently immobilizing lipase CN-TL on PEGDGE-preactivated carriers, demonstrated broad applicability and excellent reusability. This approach offers an economical and convenient immobilization strategy for the enzymatic glycerolysis production of DAG. © 2024 Society of Chemical Industry.

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