33G-16 |
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M. HOSSEN and E. M. Hernandez. Food Protein R&D Ctr., Texas A&M Univ., Cater-Mattil Hall, 2476 TAMU, College Station, TX 77843-2476 There is an increasing awareness to develop nutraceuticals and functional foods with the special characteristics that improve, treat or prevent disease. Functional attributes of different components such as carotenoids, dietary fiber, omega-3 fatty acids, medium chain triglycerides (MCT), conjugated linoleic acid (CLA), polyphenolics, phytosterols, and tocotrienols are well studied. There is a trend to design functional and nutritional foods enriched with these functional ingredients. Now it is a challenge to establish the most effective but versatile delivery system of these ingredients to increase their bioavailability. Phospholipids with specific fatty acids and/ or polar head group would be efficient dietary fractions to deliver these functional components. Our objective was to synthesize novel structured phospholipids with some of the functional ingredients like conjugated linoleic acid (CLA) and plant sterols to deliver their physiological effects in different food formulations. Lipase catalyzed enzymatic acidolysis reaction between soy phospholipids (PLs) and CLA and phospholipase D catalyzed transphosphatidylation reaction between PLs and sterols were used to synthesize structured PLs with modified fatty acid (CLA) composition and head group (sterol). Our results showed that enzymatic processes were effective way to produce structured phospholipids. Among the several lipases screened, only Lipozyme RMIM and Lipozyme TLIM were effective in incorporation of CLA into PLs (16% incorporation after 72h). The class of phospholipids has a significant effect on the rate of incorporation of CLA than the source of PLs. The new phosphatidyl derivatives, phosphatidyl-sitosterol, was found to be synthesized by the transfer reaction of a phosphatidyl residue from phosphatidyl choline (PC) to b-sitosterol by phospholipase D. The novel phosphatidyl –sitosterol derivative was identified by MALDI-TOF mass spectrometry. Because of phospholipid’s uses as emulsifier, wetting agent, dispersing agent, baking stabilizer, and liposome former, structured phospholipids with CLA and plant sterols would be unique for nutraceuticals and functional food formulations.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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