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Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions
Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997968/ https://www.ncbi.nlm.nih.gov/pubmed/35407101 http://dx.doi.org/10.3390/foods11071014 |
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author | Arora, Harshika Culler, Mitch D. Decker, Eric A. |
author_facet | Arora, Harshika Culler, Mitch D. Decker, Eric A. |
author_sort | Arora, Harshika |
collection | PubMed |
description | Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylcholine (PC) soybean, sunflower, or egg lecithins. Under optimal conditions, the final PS concentrations were 92.0 ± 0.01%, 88.0 ± 0.01%, and 63.0 ± 0.02% for high-PC soybean, sunflower, and egg lecithins, respectively. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Phospholipase-D-modified high-PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of phospholipase-D-modified high-PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. The combination of phospholipase-D-modified high-PS lecithins (15.0 µmol/kg emulsion) and α-tocopherol (3.0 µmol/kg emulsion) increased the antioxidant activity of α-tocopherol, increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 and 7 days for sunflower, and 4 and 6 days for egg lecithin, respectively. All phospholipase-D-modified high-PS lecithin–tocopherol combinations resulted in synergistic antioxidant activity (interaction index > 1.0), except for α-tocopherol and high-PS egg lecithin, which showed an additive effect. This research showed that the combination of enzyme-modified high-PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions. |
format | Online Article Text |
id | pubmed-8997968 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89979682022-04-12 Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions Arora, Harshika Culler, Mitch D. Decker, Eric A. Foods Article Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylcholine (PC) soybean, sunflower, or egg lecithins. Under optimal conditions, the final PS concentrations were 92.0 ± 0.01%, 88.0 ± 0.01%, and 63.0 ± 0.02% for high-PC soybean, sunflower, and egg lecithins, respectively. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Phospholipase-D-modified high-PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of phospholipase-D-modified high-PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. The combination of phospholipase-D-modified high-PS lecithins (15.0 µmol/kg emulsion) and α-tocopherol (3.0 µmol/kg emulsion) increased the antioxidant activity of α-tocopherol, increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 and 7 days for sunflower, and 4 and 6 days for egg lecithin, respectively. All phospholipase-D-modified high-PS lecithin–tocopherol combinations resulted in synergistic antioxidant activity (interaction index > 1.0), except for α-tocopherol and high-PS egg lecithin, which showed an additive effect. This research showed that the combination of enzyme-modified high-PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions. MDPI 2022-03-30 /pmc/articles/PMC8997968/ /pubmed/35407101 http://dx.doi.org/10.3390/foods11071014 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Arora, Harshika Culler, Mitch D. Decker, Eric A. Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions |
title | Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions |
title_full | Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions |
title_fullStr | Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions |
title_full_unstemmed | Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions |
title_short | Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions |
title_sort | production of a high-phosphatidylserine lecithin that synergistically inhibits lipid oxidation with α-tocopherol in oil-in-water emulsions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997968/ https://www.ncbi.nlm.nih.gov/pubmed/35407101 http://dx.doi.org/10.3390/foods11071014 |
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