A novel method for preparation of human milk fat substitute enriched with 1-oleoyl-2-palmitoyl-3-linoleoylglycerol: stepwise enzymatic acidolysis strategy

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI:10.1016/j.lwt.2025.118581

Qiufen Zhu , Chongyang Zhu , Simin Li , Shang Shi , Yuan Cao , Jiahui Fan , Yiwei Wang , Hao Zhang , Wei Liu , Shaohua Liang , Cong Sun

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引用次数: 0

Abstract

1-Oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is the most abundant triacylglycerol in Chinese human milk fat, which plays a key role in regulating lipid metabolism, improving nutrient absorption, and modulating gut microbiota. In this study, a stepwise enzymatic acidolysis strategy was innovatively developed for the synthesis of a human milk fat substitute (HMFS) enriched with OPL. Initially, 1,3-dioleoyl-2-palmitoylglycerol (OPO) was synthesized and purified as an intermediate before incorporating linoleic acid (LA). The first-step acidolysis using fractionated tripalmitin (PPP) and oleic acid (OA) yielded an OPO content of 69.71%. Subsequently, the second-step acidolysis of purified OPO with LA successfully produced OPL. Under the optimal conditions, the OPL content in the final product reached 50.49%, with the relative percentage of palmitic acid at the sn-2 position as high as 72.37%. Notably, this strategy required only a molar ratio of PPP/OA/LA of 1:8:1.66, which greatly reduced LA consumption compared to existing methods. These results demonstrate that the stepwise enzymatic strategy offers an efficient and industrially viable route for producing HMFS enriched with OPL.

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一种制备富含1-油基-2-棕榈酰-3-亚油基甘油的乳脂代用品的新方法：逐步酶酸解法

1-油酰-2-棕榈酰-3-亚油酰甘油（OPL）是国人乳脂中含量最多的三酰基甘油，在调节脂质代谢、促进营养吸收、调节肠道微生物群等方面起着关键作用。在这项研究中，创新地开发了一种逐步酶法酸解策略，用于合成富含OPL的人乳脂替代品（HMFS）。首先，在加入亚油酸（LA）之前，合成并纯化了1,3-二油基-2-棕榈酰甘油（OPO）作为中间体。分馏三棕榈素（PPP）和油酸（OA）第一步酸解得到的OPO含量为69.71%。随后，用LA对纯化的OPO进行第二步酸解，成功地生产了OPL。在此条件下，最终产物中OPL的含量可达50.49%，sn-2位棕榈酸的相对含量可达72.37%。值得注意的是，该策略只需要PPP/OA/LA的摩尔比为1:8:1.66，与现有方法相比，这大大降低了LA的消耗。这些结果表明，逐步酶促策略为生产富含OPL的HMFS提供了一条有效且工业可行的途径。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.