Abstract
Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3-fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3-positions of glycerol.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Nelson, G.J. (ed.),Health Effects of Dietary Fatty Acids, American Oil Chemists’ Society, Champaign, 1991.
Omega-3 Fatty Acids in Health and Disease, edited by R.S. Lees, and M. Karel, Marcel Dekker, Inc., New York, 1990.
Chandra, R.K. (ed)Health Effects of Fish Oils, ARTS Biomedical Publishing & Distribution, St John’s, Newfoundland, 1989.
Kinsella, J.E.,Seafood and Fish Oils in Human Health and Disease, Marcel Dekker, Inc., New York, 1987.
Lands, W.E.M. (ed.),Proceedings of the AOCS Short Course on Polyunsaturated Fatty Acids and Eicosanoids, May 14–17, 1987, Biloxi, Mississippi, American Oil Chemists’ Society, Champaign, 1987.
Bang, H.O., and J. Deyerberg,J. Dan. Med. Bull. 27:202 (1980).
Knapp, H.R., I.A.G. Reilly, P. Alessandrini and G.A. FitzGerald,N. Engl. J. Med. 314:937 (1986).
Weiner, B.H., I.S. Ockene, P.H. Levine, H.F. Cuenoud, M. Fisher, B.F. Johnson, A.S. Daoud, J. Jarmolych, D. Hosmer, M.H. Johnson, A. Natale, C. Vaudreuil and J.J. Hoogasian,315:841 (1986).
Leaf, A., and P.C. Weber,318:549 (1988).
Simopoulos, A.P.,Nutr. Growth and Cancer 3:69 (1986).
Hawthorne, A.B., T.K. Danesmend and C.J. Hawley,Gastroenterology 98:A174 (1990).
Stenson W.F., D. Cort, K. DeSchryer-Kecskemeti, J. Rodgers, R. Burakoff and W. Beeken,100:A253 (1991).
Borgeson, C.E., L. Pardini, R.S. Pardini, and R.C. Reitz,Lipids 24:290 (1989).
Kromann, N., and A. Green,Acta Med. Scand. 208:401 (1980).
Hirai, A., and Y. Tamura,n−3 News 2:4 (1987).
Kromhout, D., E.B. Bosschieter and C. de Lezenne Coulander,N. Engl. J. Med. 312:1205 (1985).
Horrobin, D.F.,Medical Hypotheses 22:421 (1987).
Ackman, R.G.,n−3 News 1:4 (1986).
Ackman, R.G., inNutritional Evaluation of Long-Chain Fatty Acids in Fish Oil, edited by S.M. Barlow, and M.E. Standsby, Academic Press, London, 1980.
Sridhar, R., and G. Lakshminarayana,J. Am. Oil Chem. Soc. 69:1041 (1992).
Hoshino, T., T. Yamane and S. Shimizu,Agr. Biol. Chem. 54:1459 (1990).
Tanaka, Y., J. Hirano and T. Funada,J. Am. Oil Chem. Soc. 69:1210 (1992).
Haraldsson, G.G., B.Ö. Almarsson,Tetrahedron Lett. 34:5791 (1993).
Ackman, R.G., and J.C. Sipos,J. Am. Oil Chem. Soc. 41:377 (1964).
Author information
Authors and Affiliations
Additional information
This paper was presented at the 82nd AOCS Annual Meeting, May 12–15, 1991.
About this article
Cite this article
Maehr, H., Zenchoff, G. & Coffen, D.L. Enzymic enhancement of n−3 fatty acid content in fish oils. J Am Oil Chem Soc 71, 463–467 (1994). https://doi.org/10.1007/BF02540654
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02540654