Enzymatic Enrichment of PUFA from Nile perch

  • Author: Lucie Kalvodova
  • Published: 02 June 2011
  • Copyright: WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: European Journal of Lipid Science and Technology/Wiley-Blackwell
thumbnail image: Enzymatic Enrichment of PUFA from Nile perch

Eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids are essential nutrients that can be obtained from fish and fish oil. Many people can benefit from health supplements containing these essential fatty acids, especially those with insufficient intake from foods, but also patients with various health issues. Strategies for the enrichment of EPA and DHA from fish oils are, therefore, sought for in the functional food and pharma industries.

Betty Mbatia, Lund University, Sweden, and colleagues report on the enzymatic enrichment of these ω-3 PUFA from the freshwater fish Nile perch viscera by selective enzymatic esterification of the free fatty acids and by hydrolysis of ethyl esters (EE).

The scientists have used microbial lipases from Thermomyces lanuginosus and Pseudomonas cepacia to successfully enrich DHA/DHA-EE and EPA/EPA-EE, respectively. The researchers elaborate on the influence of the substrate structure on the concentration outcome.

The results should be of great interest for researchers concerned with functional lipid ingredients and especially ω-3 PUFA.

(C) Jean-noël Lafargue

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