Synergistic action of Penicillium camemberti and Yarrowia lipolytica lipases in milk fat hydrolysis

Jully Lacerda Fraga

ORCID iD Universidade Federal do Rio de Janeiro (UFRJ) Brasil

Adrian Bezerra Penha

Universidade Federal do Rio de Janeiro (UFRJ) Brasil

Kelly Alencar Silva

ORCID iD Universidade Federal Fluminense (UFF) Brasil

Priscilla Filomena Fonseca Amaral

ORCID iD Universidade Federal do Rio de Janeiro (UFRJ) Brasil

Resumo

Lipolyzed Milk Fat (LMF) is a very important ingredient in food industry by acting as an additive (taste and aroma) in bakery, dairy and candy products. LMF can be produced by enzymatic route using lipases. Lipases from microorganisms are capable of promoting the hydrolysis of milk fat and can be obtained by fermenting processes with yeasts, such as Yarrowia lipolytica. In the present work, a commercial lipase obtained from Penicillium camemberti was tested for LMF production, as well as the enzyme extract produced in a 3L-bioreactor by Y. lipolytica. The highest lipase activity detected during Y. lipolytica growth was 6.278 U/L in 51 h. Different esters chain length were hydrolyzed by the lipases of Y. lipolytica (LipYl) and P. camemberti (LipPc) in two distinct type-emulsions (Arabic gum or Tween 20). Higher activity (5.890 U/L) was observed in the hydrolysis promoted by Y. lipolytica in milk fat emulsion with Arabic gum. The combination of both enzymes was effective in promoting hydrolysis in Arabic gum (1.77 Mol of LMF). The aim of this study was to evaluate a possible synergistic action between the lipases of P. Camemberti and Y. lipolytica in the hydrolysis of milk fat, in order to generate a LMF with a greater variety of fatty acids short chain. Thus, through this work it was possible to estimate a possible complementary action of lipases that can generate a greater range of fatty acids during the production of LMF.

Palavras-chave


Enzymes; Lipolytic activity; Lipolyzed Milk Fat; Biotechnology; Microorganisms


Texto completo:

Referências


AKIL, E. et al. Accessing regio-and typo-selectivity of Yarrowia lipolytica lipase in its free form and immobilized onto magnetic nanoparticles, Biochemical Engineering Journal, 109, 101-111, 2016. ISSN 1369-703X, https://doi.org/10.1016/j.bej.2015.12.019.

AMARAL, P. et al. Cell surface characterization of Yarrowia lipolytica IMUFRJ 50682. Yeast (Chichester), v. 23, p. 867-877, 2006.

BALCÃO & MALCATA. Lipase-catalyzed modification of butterfat via acidolysis with oleic acid. Mol. Cat. B: Enz. 3, 161–169, 1997. DOI: 10.1016/S1381‐1177(96)00053‐7.

BALCÃO & MALCATA. Interesterification and acidolysis of butterfat with oleic acid by Mucor javanicus lipase: changes in the pool of fatty acid residues. Enzyme and Microbial Technology, 22, 511–519, 1998a.

BALCÃO & MALCATA. Enzyme-mediated modification of milkfat. In: Kuo TM, Gardner HW (eds) Lipid biotechnology. Marcel Dekker, New York, 2002.

BEDNARSKI, W. et al. Application of oil refinery waste in the biosynthesis of glycolipids by yeast [J]. Bioresour Technol, 95(1): 15-18, 2004.

BENINCASA, M. et al. Rhamnolipid production by Pseudomonas aeruginosa LBI growing on soapstock as the sole carbon source [J]. J Food Eng, 54(4): 283-288, 2002.

DE GREYT & HUYGHEBAERT. Lipase-catalysed modification of milk fat. Lipid technol 1:10–12, 1995.

DELLAMORA-ORTIZ, et al. Activity and Stability of a Rhizomucor miehei lipase in Hydrophobic Media, Biotechnol. Appl. Biochem., 26, 111-116 1997.

FAO – FAOSTAT. Food and Agriculture Organization of the United Nations – Statistics Division. 2012.

Handbook of Pharmaceutical Excipients, 6thed., 2009.

JENSEN, R. G. The composition of bovine milk lipids: jan 1995 to Dec 2000. J Dairy Sci 85:295–350, 2002.

KALO, P., et al, M. Milchwissenschaft-Milk Sci Int. 45, 281–285, 1990.

MACEDO A. C., XAVIER F. Milk Fat Hydrolysis. In: Drioli E., Giorno L. (eds) Encyclopedia of Membranes. Springer, Berlin, Heidelberg, 2015.

MEGHWANSHI & VASHISHTHA. Biotechnology of Fungal Lipases. In: Gehlot P., Singh J. (eds) Fungi and their Role in Sustainable Development: Current Perspectives. Springer, Singapore, 2018.

KAMZOLOVA, S.V., et al. Biochemistry of Citric Acid Production from Rapeseed Oil by Yarrowia lipolytica Yeast. J Am Oil Chem Soc 88, 1965–1976, 2011. https://doi.org/10.1007/s11746-011-1954-1

LUBARY, M. et al. The potential of milk fat for the synthesis of valuable derivatives. Eur. Food Res. Technol., 232:1–8, 2011.

LUO, Z., H. et al. Optimizing rhamnolipid production by Pseudomonas aeruginosa ATCC 9027 grown on waste frying oil using response surface method and batch-fed fermentation. J. Cent. South Univ. 20, 1015–1021, 2013. https://doi.org/10.1007/s11771-013-1578-8

NUNES P., et al. Intracellular lipase production by Yarrowia lipolytica using different carbon sources, Chemical Engineering Transactions, 38, 421-426, 2014. DOI: 10.3303/CET1438071

NUNES, P. Produção de lipases associadas às células de Yarrowia lipolytica usando óleo de fritura residual. Tese (Doutorado). – Universidade Federal do Rio de Janeiro, Escola de Química, Programa de Pós-graduação em Tecnologia de Processos Químicos e Bioquímicos, Rio de Janeiro, 2015.

PEREIRA-MEIRELLES, F. V. et al. Lipase location in Yarrowia lipolytica cells. Biotechnol Lett 22(1):71–75, 2000.

RAZA, Z.A. & KHAN, M.S. Production kinetics and tensioactive characteristics of biosurfactant from a Pseudomonas aeruginosa mutant grown on waste frying oils [J]. Biotechnol Lett, 28: 1623–1631, 2006.

REGADO, M.A. et al. Flavour development via lipolysis of milkfats: changes in free fatty acid pool. Journal Food Science and Technology, v.42, p. 961-968, 2007.

RIVERA-MUÑOZ, G. et al. Production of microbial lipases in a solid state fermentation system. Biotechnol Lett 13: 277, 1991. https://doi.org/10.1007/BF01041484

RUIZ-HERRERA, J. & SENTANDREU, R.. Different effectors of dimorphism in Yarrowia lipolytica, Arch Microbial, v. 178, p.477–483, 2002.

TREICHEL, H., et al. A review on microbial lipases production. Food Bioprocess Technol., 3, pp. 182-196, 2010.

WILCOX, J. C. et al. The Selective Release of Volatile Acids from Butterfat by Microbial Lipases, Journal of Dairy Science, Volume 38, Issue 7, 775-781, 1955. ISSN 0022-0302, https://doi.org/10.3168/jds.S0022-0302(55)95038-4.


DOI: http://dx.doi.org/10.18265/1517-03062015v1n50p47-53

O arquivo PDF selecionado deve ser carregado no navegador caso tenha instalado um plugin de leitura de arquivos PDF (por exemplo, uma versão atual do Adobe Acrobat Reader).

Como alternativa, pode-se baixar o arquivo PDF para o computador, de onde poderá abrí-lo com o leitor PDF de sua preferência. Para baixar o PDF, clique no link abaixo.

Caso deseje mais informações sobre como imprimir, salvar e trabalhar com PDFs, a Highwire Press oferece uma página de Perguntas Frequentes sobre PDFs bastante útil.

Download do PDF
Imprimir artigo
Exibir metadados
Como citar este documento

Visitas a este artigo: 1086

Total de downloads do artigo: 722