Production of omegas-6 and 9 from the hydrolysis of açaí and buriti oils by lipase immobilized on a hydrophobic support

This article belongs to the Special Issue Enzyme Immobilization and Its Applications.This paper describes a bioprocess to obtain omegas-6 and 9 from the hydrolysis of Açaí (Euterpe oleracea Martius) and Buriti (Mauritia flexuosa) oils by lipases immobilized on octyl-sepharose. For this, oils and butters were initially selected as the carbon source which resulted in higher production of lipases in Beauveria bassiana and Fusarium oxysporum cultures. The carbon source that provided secretion of lipase by B. bassiana was Açaí oil, and for F. oxysporum, Bacuri butter. Lipases obtained under these conditions were immobilized on octyl-sepharose, and both, the derivatives and the crude extracts were biochemically characterized. It was observed that the immobilization promoted an increase of stability in B. bassiana and F. oxysporum lipase activities at the given temperatures and pH. In addition, the immobilization promoted hyperactivation of B. bassiana and F. oxysporum lipase activities being 23.5 and 11.0 higher than free enzyme, respectively. The hydrolysis of Açaí and Buriti oils by the derivatives was done in a biphasic (organic/aqueous) system, and the products were quantified in RP-HPLC. The results showed the potential of these immobilized lipases to obtain omegas-6 and 9 from Brazilian natural oils. This work may improve the enzymatic methodologies for obtaining foods and drugs enriched with fatty acids.This research was supported by “Development of immobilization strategies and the use of enzymes as biocatalysts for industrial applications: Biodiesel production and functional ingredients”. Funded by FAPESP, 2013/50892-5; and “Obtainment of ethyl and methyl esters from filamentous fungi lipases and genetic engineering techniques, using residual oils, jatropha and macaúba pulp: biotechnological viability to obtain Biodiesel”. Funded by CNPq 406838/2013-5. This study was also financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brazil (CAPES)–Finance Code 001. This work was supported by grants from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Mobility Program Santander-University of São Paulo. My thanks to Professor Glória Fernandez Lorente and Paz García of the Department of Biotechnology and Food Microbiology, Food Sciences Institute, CIAL-CSIC, Campus UAM, Cantoblanco, Spain and Alejandro Herrera Orrego of the Department of Biocatalysis, Institute of Catalysis and Petroleoquímica - CSIC, Campus UAM, Cantoblanco, Spain. We thank Mauricio de Oliveira and Mariana Cereia for the technical assistance. Acknowledgments for CBMSO colleagues, The Proteomic Analysis: “Protein Identification and Quantitation by LC-MS/MS” was carried out at the “CBMSO PROTEIN CHEMISTRY FACILITY”, which belongs to ProteoRed, PRB2-ISCIII, supported by grant PT13/0001”.Peer reviewe