Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2021.110602 http://hdl.handle.net/11449/229154 |
Resumo: | The objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation. |
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Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesityEnzymatic acidolysisGlucose intoleranceInflammationLipaseObesityOxidative stressStructured lipidsThe objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation.School of Nutrition and Dietetic University of Antioquia (UdeA), Calle 70 No. 52-21School of Pharmaceutical Sciences Department of Clinical Analysis São Paulo State University (Unesp)School of Pharmaceutical Sciences Department of Bioprocess Engineering and Biotechnology São Paulo State University (Unesp)School of Pharmaceutical Sciences Department of Clinical Analysis São Paulo State University (Unesp)School of Pharmaceutical Sciences Department of Bioprocess Engineering and Biotechnology São Paulo State University (Unesp)University of Antioquia (UdeA)Universidade Estadual Paulista (UNESP)Martínez-Galán, Julián PaulOntibón-Echeverri, Catalina MaríaCampos Costa, Mariana [UNESP]Batista-Duharte, Alexander [UNESP]Guerso Batista, Vinicius [UNESP]Mesa, VictoriaMonti, Rubens [UNESP]Veloso de Paula, Ariela [UNESP]Martins Baviera, Amanda [UNESP]2022-04-29T08:30:45Z2022-04-29T08:30:45Z2021-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2021.110602Food Research International, v. 148.1873-71450963-9969http://hdl.handle.net/11449/22915410.1016/j.foodres.2021.1106022-s2.0-85110456549Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2022-04-29T08:30:45Zoai:repositorio.unesp.br:11449/229154Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T08:30:45Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
title |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
spellingShingle |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity Martínez-Galán, Julián Paul Enzymatic acidolysis Glucose intolerance Inflammation Lipase Obesity Oxidative stress Structured lipids |
title_short |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
title_full |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
title_fullStr |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
title_full_unstemmed |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
title_sort |
Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity |
author |
Martínez-Galán, Julián Paul |
author_facet |
Martínez-Galán, Julián Paul Ontibón-Echeverri, Catalina María Campos Costa, Mariana [UNESP] Batista-Duharte, Alexander [UNESP] Guerso Batista, Vinicius [UNESP] Mesa, Victoria Monti, Rubens [UNESP] Veloso de Paula, Ariela [UNESP] Martins Baviera, Amanda [UNESP] |
author_role |
author |
author2 |
Ontibón-Echeverri, Catalina María Campos Costa, Mariana [UNESP] Batista-Duharte, Alexander [UNESP] Guerso Batista, Vinicius [UNESP] Mesa, Victoria Monti, Rubens [UNESP] Veloso de Paula, Ariela [UNESP] Martins Baviera, Amanda [UNESP] |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
University of Antioquia (UdeA) Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Martínez-Galán, Julián Paul Ontibón-Echeverri, Catalina María Campos Costa, Mariana [UNESP] Batista-Duharte, Alexander [UNESP] Guerso Batista, Vinicius [UNESP] Mesa, Victoria Monti, Rubens [UNESP] Veloso de Paula, Ariela [UNESP] Martins Baviera, Amanda [UNESP] |
dc.subject.por.fl_str_mv |
Enzymatic acidolysis Glucose intolerance Inflammation Lipase Obesity Oxidative stress Structured lipids |
topic |
Enzymatic acidolysis Glucose intolerance Inflammation Lipase Obesity Oxidative stress Structured lipids |
description |
The objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-01 2022-04-29T08:30:45Z 2022-04-29T08:30:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2021.110602 Food Research International, v. 148. 1873-7145 0963-9969 http://hdl.handle.net/11449/229154 10.1016/j.foodres.2021.110602 2-s2.0-85110456549 |
url |
http://dx.doi.org/10.1016/j.foodres.2021.110602 http://hdl.handle.net/11449/229154 |
identifier_str_mv |
Food Research International, v. 148. 1873-7145 0963-9969 10.1016/j.foodres.2021.110602 2-s2.0-85110456549 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964586435149824 |