2024-03-28T21:42:00Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1520312020-11-13T14:16:38Zcom_10261_86com_10261_1col_10261_339
00925njm 22002777a 4500
dc
Molina-Gutiérrez, María
author
Hakalin, Neumara L. S.
author
Rodríguez-Sánchez, Leonor
author
Prieto, Alicia
author
Martínez, María Jesús
author
2017-04-15
β-sitostanol esters, used as dietary complement for decreasing cholesterol absorption, have been synthesized at 28 °C via direct esterification or transesterification catalyzed by the versatile lipase/sterol esterase from the ascomycete fungus O. piceae. Direct esterification was conducted in biphasic isooctane: water systems containing 10 mM β-sitostanol and lauric or oleic acid as acyl donors, reaching 90% esterification in 3 h with the recombinant enzyme. The use of molar excesses of the free fatty acids did not improve direct esterification rate, and the enzyme did not convert one of the two fatty acids preferentially when both were simultaneously available. On the other hand, solvent-free transesterification was an extremely efficient mechanism to synthesize β-sitostanyl oleate, yielding virtually full conversion of up to 80 mM β-sitostanol in 2 h. This process may represent a promising green alternative to the current chemical synthesis of these esters of unquestionable nutraceutical value.
Food Chemistry 221:1458–1465 (2017)
http://hdl.handle.net/10261/152031
10.1016/j.foodchem.2016.11.005
0308-8146
http://dx.doi.org/10.13039/501100003329
Enzymatic esterification
Solvent-free transesterification
Sitostanyl ester
Phytosterols
Lipase
Sterol esterase
Green synthesis of β-sitostanol esters catalyzed by the versatile lipase/sterol esterase from Ophiostoma piceae