Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil

Jingwen Yu; Cai Shen; Haohui Chen; Min Luo; Linshang Zhang; Yanan Liu; Feng Xu; Chin Ping Tan; Ling Zhi Cheong

doi:10.1016/j.lwt.2024.116341

Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil

Jingwen Yu, Cai Shen, Haohui Chen, Min Luo, Linshang Zhang, Yanan Liu, Feng Xu, Chin Ping Tan, Ling Zhi Cheong

Research output: Journal Publication › Article › peer-review

Abstract

Docosahexaenoic acid (DHA) in the form of triacylglycerols (TAG) are widely recognized for their health benefits. As naturally occurring DHA in the form of TAG are limited, this work developed and optimized a Candida rugosa lipase-catalyzed selective hydrolysis process to enrich DHA in tuna oil. The DHA-enriched tuna oil produced at optimal conditions (lipase concentration of 4 %, ratio of water to tuna oil of 1:3, reaction temperature of 55°C) contained 46.12 % of DHA, in which 55.24 % of DHA was located in sn-2 position of the glycerides. In-vitro bioavailability test shows, the DHA-enriched tuna oil (7.89 %) had significantly higher cellular uptake of DHA as compared to unprocessed oil. The DHA-enriched oil demonstrated increased intracellular oxidation and mitochondrial damage of Caco-2 cell.

Original language	English
Article number	116341
Journal	LWT - Food Science and Technology
Volume	203
DOIs	https://doi.org/10.1016/j.lwt.2024.116341
Publication status	Published - 1 Jul 2024
Externally published	Yes

Keywords

Bioavailability
Caco-2 cell
DHA
Lipase-catalyzed
Tuna oil

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2024.116341

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title = "Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil",

abstract = "Docosahexaenoic acid (DHA) in the form of triacylglycerols (TAG) are widely recognized for their health benefits. As naturally occurring DHA in the form of TAG are limited, this work developed and optimized a Candida rugosa lipase-catalyzed selective hydrolysis process to enrich DHA in tuna oil. The DHA-enriched tuna oil produced at optimal conditions (lipase concentration of 4 %, ratio of water to tuna oil of 1:3, reaction temperature of 55°C) contained 46.12 % of DHA, in which 55.24 % of DHA was located in sn-2 position of the glycerides. In-vitro bioavailability test shows, the DHA-enriched tuna oil (7.89 %) had significantly higher cellular uptake of DHA as compared to unprocessed oil. The DHA-enriched oil demonstrated increased intracellular oxidation and mitochondrial damage of Caco-2 cell.",

keywords = "Bioavailability, Caco-2 cell, DHA, Lipase-catalyzed, Tuna oil",

author = "Jingwen Yu and Cai Shen and Haohui Chen and Min Luo and Linshang Zhang and Yanan Liu and Feng Xu and Tan, {Chin Ping} and Cheong, {Ling Zhi}",

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year = "2024",

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doi = "10.1016/j.lwt.2024.116341",

language = "English",

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TY - JOUR

T1 - Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil

AU - Yu, Jingwen

AU - Shen, Cai

AU - Chen, Haohui

AU - Luo, Min

AU - Zhang, Linshang

AU - Liu, Yanan

AU - Xu, Feng

AU - Tan, Chin Ping

AU - Cheong, Ling Zhi

PY - 2024/7/1

Y1 - 2024/7/1

N2 - Docosahexaenoic acid (DHA) in the form of triacylglycerols (TAG) are widely recognized for their health benefits. As naturally occurring DHA in the form of TAG are limited, this work developed and optimized a Candida rugosa lipase-catalyzed selective hydrolysis process to enrich DHA in tuna oil. The DHA-enriched tuna oil produced at optimal conditions (lipase concentration of 4 %, ratio of water to tuna oil of 1:3, reaction temperature of 55°C) contained 46.12 % of DHA, in which 55.24 % of DHA was located in sn-2 position of the glycerides. In-vitro bioavailability test shows, the DHA-enriched tuna oil (7.89 %) had significantly higher cellular uptake of DHA as compared to unprocessed oil. The DHA-enriched oil demonstrated increased intracellular oxidation and mitochondrial damage of Caco-2 cell.

AB - Docosahexaenoic acid (DHA) in the form of triacylglycerols (TAG) are widely recognized for their health benefits. As naturally occurring DHA in the form of TAG are limited, this work developed and optimized a Candida rugosa lipase-catalyzed selective hydrolysis process to enrich DHA in tuna oil. The DHA-enriched tuna oil produced at optimal conditions (lipase concentration of 4 %, ratio of water to tuna oil of 1:3, reaction temperature of 55°C) contained 46.12 % of DHA, in which 55.24 % of DHA was located in sn-2 position of the glycerides. In-vitro bioavailability test shows, the DHA-enriched tuna oil (7.89 %) had significantly higher cellular uptake of DHA as compared to unprocessed oil. The DHA-enriched oil demonstrated increased intracellular oxidation and mitochondrial damage of Caco-2 cell.

KW - Bioavailability

KW - Caco-2 cell

KW - DHA

KW - Lipase-catalyzed

KW - Tuna oil

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U2 - 10.1016/j.lwt.2024.116341

DO - 10.1016/j.lwt.2024.116341

M3 - Article

AN - SCOPUS:85196635691

SN - 0023-6438

VL - 203

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

M1 - 116341

ER -

Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil

Abstract

Keywords

ASJC Scopus subject areas

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