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Biocompounds and Functional Molecules Derived from Lipids
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Biocompounds and Functional Molecules Derived from Lipids

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Macromolecular Chemistry".

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 13452

Special Issue Editor

Dr. Ki-Teak Lee

E-Mail Website
Guest Editor
Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
Interests: functional lipids; modification of lipid compounds; lipid oxidation; flavor compounds; human milk; emulsion; process of distilled spirit production; quantitative analysis; nutrient database; phospholipids; steglich reaction; industrial isolation process
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Oils and fats naturally occur in biological origin that can be used as food materials. In foods, lipids are mainly found in the form of neutral lipids along with other minor components such as phospholipids, lipid-soluble vitamins, and sterols, etc. They not only provide the energy that humans need, but they also act as essential nutrients to maintain our healthy life. Also, some compounds play an important role in ensuring that the physiological response occurs smoothly as a component of the cell membrane, and they can be converted into the important substances necessary for human life by metabolism. In addition to these lipid compounds, some plant oils, namely edible oils that are consumed without refining, contain substances classified as polar compounds (e.g., flavonoids), which are known to have health benefits. Thus, the substances contained in food oils and fats vary widely. Moreover, the structure of lipid has been transformed with the latest technology, and more useful health and physico-chemical properties are expected for humans and industries. Meanwhile, in many foods such as milk and butter, lipids exist in the form of emulsion droplets. Therefore, the structure and stability of droplet as a carrier of lipids in emulsion system are also interesting topics.

Since edible oils and fats are used as the main ingredient of most processed foods, people naturally ingest the above mentioned substances in the daily food intake, and therefore the interest in lipid compounds is inevitable in the food industry.

This Special Issue on “Biocompounds and Functional molecules derived from lipids” welcomes original research on

1) Any compound from biological origin (vegetable, animal, microorganism and their by-products) of lipids

2) Chemically or enzymatically modified lipid-based compounds which can be claimed to have health benefits or physico-chemical properties.

3) Any lipid-based structure which can be used in foods

Dr. Ki-Teak Lee
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food lipids
  • Biocompounds in lipids
  • Fuctional lipids
  • Structurlly modified lipids
  • Functional emulsions
  • Lipid analysis

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Published Papers (4 papers)

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Research

16 pages, 2066 KiB  
Article
Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols
by Kwang-Seup Shin and Jeung-Hee Lee
Molecules 2022, 27(1), 191; https://doi.org/10.3390/molecules27010191 - 29 Dec 2021
Cited by 3 | Viewed by 2291
Abstract
Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich [...] Read more.
Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry. Full article
(This article belongs to the Special Issue Biocompounds and Functional Molecules Derived from Lipids)
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15 pages, 2346 KiB  
Article
Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from Perilla frutescens and Dehydrated Pyropia tenera
by Min-Ji Oh, Hee-Jin So, Eun-Sik Hong, Jung-Ah Shin and Ki-Teak Lee
Molecules 2021, 26(12), 3767; https://doi.org/10.3390/molecules26123767 - 21 Jun 2021
Cited by 6 | Viewed by 3003
Abstract
Studies have reported that cholesterol, a molecule found mainly in animals, is also present in some plants and algae. This study aimed to determine whether cholesterol exists in three dehydrated algae species, namely, Pyropia tenera, Saccharina japonica, and Undaria pinnatifida, and in [...] Read more.
Studies have reported that cholesterol, a molecule found mainly in animals, is also present in some plants and algae. This study aimed to determine whether cholesterol exists in three dehydrated algae species, namely, Pyropia tenera, Saccharina japonica, and Undaria pinnatifida, and in one plant species, namely, Perilla frutescens (four perilla seed oil samples were analyzed). These species were chosen for investigation because they are common ingredients in East Asian cuisine. Gas chromatography-flame ionization detection (GC-FID) analysis found that cholesterol was present in P. tenera (14.6 mg/100 g) and in all four perilla seed oil samples (0.3–0.5 mg/100 g). High-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD) also demonstrated that cholesterol was present in P. tenera (14.2 mg/100 g) and allowed the separation of cholesterol from its isomer lathosterol. However, cholesterol could not be detected by HPLC-ELSD in the perilla seed oil samples, most likely because it is only present in trace amounts. Moreover, liquid chromatography-tandem mass spectrometry (LC-MS/MS) confirmed the presence of cholesterol in both P. tenera and perilla seed oil. MRM results further suggested that lathosterol (a precursor of cholesterol) was present in P. tenera. Full article
(This article belongs to the Special Issue Biocompounds and Functional Molecules Derived from Lipids)
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19 pages, 4441 KiB  
Article
Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter
by Jihyun Hwang, Heeju Jun, Seoye Roh, Seong Jae Lee, Jeong Min Mun, Seung Wook Kim, Min-Yu Chung, In-Hwan Kim and Byung Hee Kim
Molecules 2021, 26(11), 3231; https://doi.org/10.3390/molecules26113231 - 27 May 2021
Cited by 8 | Viewed by 3823
Abstract
Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported [...] Read more.
Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter. Full article
(This article belongs to the Special Issue Biocompounds and Functional Molecules Derived from Lipids)
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14 pages, 450 KiB  
Article
In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice
by Bo-Ram Na and Jeung-Hee Lee
Molecules 2020, 25(22), 5357; https://doi.org/10.3390/molecules25225357 - 17 Nov 2020
Cited by 14 | Viewed by 3168
Abstract
The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. [...] Read more.
The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver. Full article
(This article belongs to the Special Issue Biocompounds and Functional Molecules Derived from Lipids)
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