2024-03-29T13:31:36Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1725532020-01-15T09:26:24Zcom_10261_101com_10261_5com_10261_31891com_10261_2col_10261_354col_10261_31892
Production of omegas-6 and 9 from the hydrolysis of açaí and buriti oils by lipase immobilized on a hydrophobic support
Martínez Pérez, Malena
Cerioni Spiropulos Gonçalves, Enrico
Santos Salgado, Jose Carlos
Souza Rocha, Mariana de
Zaghetto de Almeida, Paula
Vici, Ana Claudia
Conceição Infante, Juliana da
Guisán, José Manuel
Rocha-Martín, Javier
Pessela, Benevides C.
Teixeira de Moraes Polizeli, Maria de Lourdes
Fundação de Amparo à Pesquisa do Estado de São Paulo
Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)
Universidade de São Paulo
Instituto de Salud Carlos III
Lipase
Beauveria bassiana
Fusarium oxysporum
Immobilization
Octyl-sepharose
Omega-6
Açaí (euterpe oleracea martius)
Buriti (mauritia flexuosa)
This article belongs to the Special Issue Enzyme Immobilization and Its Applications.
This paper describes a bioprocess to obtain omegas-6 and 9 from the hydrolysis of Açaí (Euterpe oleracea Martius) and Buriti (Mauritia flexuosa) oils by lipases immobilized on octyl-sepharose. For this, oils and butters were initially selected as the carbon source which resulted in higher production of lipases in Beauveria bassiana and Fusarium oxysporum cultures. The carbon source that provided secretion of lipase by B. bassiana was Açaí oil, and for F. oxysporum, Bacuri butter. Lipases obtained under these conditions were immobilized on octyl-sepharose, and both, the derivatives and the crude extracts were biochemically characterized. It was observed that the immobilization promoted an increase of stability in B. bassiana and F. oxysporum lipase activities at the given temperatures and pH. In addition, the immobilization promoted hyperactivation of B. bassiana and F. oxysporum lipase activities being 23.5 and 11.0 higher than free enzyme, respectively. The hydrolysis of Açaí and Buriti oils by the derivatives was done in a biphasic (organic/aqueous) system, and the products were quantified in RP-HPLC. The results showed the potential of these immobilized lipases to obtain omegas-6 and 9 from Brazilian natural oils. This work may improve the enzymatic methodologies for obtaining foods and drugs enriched with fatty acids.
2018-11-22T14:23:24Z
2018-11-22T14:23:24Z
2018-11-18
2018-11-22T14:23:25Z
artículo
Molecules 23(11): 3015 (2018)
http://hdl.handle.net/10261/172553
10.3390/molecules23113015
1420-3049
http://dx.doi.org/10.13039/501100002322
http://dx.doi.org/10.13039/501100005639
http://dx.doi.org/10.13039/501100004587
http://dx.doi.org/10.13039/501100001807
http://dx.doi.org/10.13039/501100003593
30453683
Publisher's version
https://doi.org/10.3390/molecules23113015
Sí
https://creativecommons.org/licenses/by/4.0/
Multidisciplinary Digital Publishing Institute