<p>Duas misturas de óleos vegetais (girassol/canola 85/15 (BL1) e canola/linhaça, 70/30 (BL2) foram preparadas e interesterificadas por via enzimática para serem aplicadas em feridas induzidas cirurgicamente em ratos. Após a cirurgia, os animais foram submetidos ao tratamento com soro fisiológico (TPS) (grupo controle), tratamento com as misturas (TBL) e tratamento com os lipídios estruturados (TSL). O grupo controle (TPS) recebeu soro fisiológico por 15 dias. Em TBL, BL1 foi administrada durante a fase de inflamação (dias 0-3) e BL2 na fase de formação de tecido e remodelação (dias 4-15). Em TSL, os lipídios estruturados SL1 e SL2 foram usados em vez de BL1 e BL2, respectivamente. O objetivo deste estudo foi avaliar a evolução do fechamento das feridas dos grupos de ratos tratados com as misturas ou lipídios estruturados em comparação com os ratos do grupo controle, tratados com soro fisiológico. O processo de cicatrização das feridas foi avaliado através da medição das áreas das feridas ao longo dos tratamentos e pela determinação das concentrações de citocinas. Observou-se aumento das áreas das feridas tratadas com as misturas e os lipídios estruturados na fase inflamatória, seguida por um fechamento acentuado de feridas comparado com o tratamento com solução salina. As mudanças observadas durante a fase inflamatória sugerem uma potencial aplicação terapêutica na cicatrização de feridas cutâneas, fazendo-se necessárias investigações posteriores.</p>

<p>Two oil blends (sunflower/canola oils 85/15 (BL1) and canola/linseed oils 70/30 (BL2)), were prepared and enzymatically interesterified to be applied to surgically-induced wounds in rats. Following surgery, the animals were submitted to the Treatment with Physiological Saline (TPS) (control group), Blends (TBL), and Structured Lipids (TSL). The control group (TPS) received physiological saline solution for 15 days. In TBL, BL1 was administered during the inflammation phase (days 0-3) and BL2 in the tissue formation and remodeling phase (days 4-15). In TSL, Structured Lipid 1 (SL1) and Structured Lipid 2 (SL2) were used instead of BL1 and BL2, respectively. The aim of this study was to compare wound closure evolution among rats treated with the blends or structured lipids versus control rats treated with physiological saline. The wound healing process was evaluated by measuring the wound areas along the treatments and the concentrations of cytokines. An increase in the areas of wounds treated with the blends and structured lipids in the inflammatory phase was observed, followed by a steeper closure curve compared to wounds treated with physiological saline. The changes observed during the inflammatory phase suggest a potential therapeutic application in cutaneous wound healing which should be further investigated.</p>

A finalidade do estudo foi avaliar o comportamento de cristalização de misturas binárias de gordura do leite e óleo de girassol em diversas proporções, bem como de seus correspondentes lipídios estruturados obtidos por interesterificação química. Foram usados conteúdo de gordura sólida, consistência, ponto de amolecimento e microscopia sob luz polarizada para avaliar as misturas antes e após a interesterificação. A adição de óleo de girassol e a interesterificação modificaram a cristalização da gordura do leite, pelos efeitos de diluição e rearranjo dos triacilgliceróis. Arquivos de vídeo em formato WMV foram compilados para estudar a cristalização a 20 ºC. Os vídeos tornaram possível a observação da estrutura cristalina formada e representaram uma ferramenta de grande importância para a pesquisa de cristalização de óleos e gorduras.

The aim of this study was to evaluate the crystallization behavior of binary mixtures of milkfat and sunflower oil in different ratios and their respective structured lipids obtained by chemical interesterification. Solid fat content, consistency, softening point and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of sunflower oil and the interesterification changed the milkfat crystallization, through the effect of the dilution and rearrangement of the triacylglycerols. Video files in WMV format were made in order to study the crystallization at 20 ºC. The videos made it possible to observe crystal structure formation and they represent a tool of great importance in the fats and oils crystallization research.

O objetivo deste trabalho foi avaliar as propriedades físicas das misturas entre banha e óleo de soja modificadas pela interesterificação enzimática catalisada por duas diferentes lipases comerciais, a AY30TM proveniente do microorganismo Candida cylindracea e a M10TM proveniente do microorganismo Mucor circinelloides. A banha apresentou ponto de amolecimento de 31,8 °C antes da interesterificação e este valor foi reduzido a 29,1 e 28,8 °C após a interesterificação com as lipases AY30TM e M10TM, respectivamente. A consistência da banha diminuiu após a interesterificação enzimática com ambas as lipases, e a redução foi maior quando o catalisador utilizado foi a lipase M10TM. Este resultado se deve à especificidade das posições sn-1,3 da lipase M10TM. A banha apresentou menor conteúdo de gordura sólida após a interesterificação, e essa redução foi mais efetiva quando a reação foi catalisada pela lipase M10TM. A banha não interesterificada apresentou conteúdo de gordura sólida de 31,3% a 10 °C, que foi reduzido a 23,8 e 19,9% após a interesterificação com as lipases AY30 e M10, respectivamente. A banha e suas misturas binárias com o óleo de soja foram afetadas pela interesterificação enzimática e pela diluição com o óleo de soja.

The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz. from Candida cylindracea (AY30TM) and from Mucor circinelloides (M10TM). Pure lard exhibited a softening point of ca. 31.8 °C before interesterification, and this value shifted towards 29.1 °C after interesterification by AY30 lipase and towards 28.8 °C after interesterification by M10 lipase The interesterified lard exhibited lower consistency after reaction with both lipases, and this decrease was more pronounced for the reaction catalyzed by M10 lipase. This result was most likely due to the sn-1,3-specificity of M10 lipase. Pure lard displayed a lower SFC after interesterification, and M10 lipase proved to be more effective than AY30 lipase. The non-interesterified lard had a SFC of 31.3% at 10 °C, which was reduced to 23.8 and 19.9% after interesterification with AY30 lipase and M10 lipase, respectively. The lard and soybean oil blends were affected by the enzymatic interesterification and dilution with soybean oil.

Human milk has characteristics of great importance for the newborn. Its composition shows all nutrients in quantity and quality needed, in addition to providing protection against infections and allergies and stimulating the immune system. Therefore, the composition of fatty acids and their distribution in the triacylglycerols are targets of studies on infant formula, and the triacylglycerols of human milk fat should serve as a model for the lipid components. This review aims to report studies of technology in lipids in order to produce structured lipids as substitutes of human milk fat.

The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed.

The aim of this study was to evaluate the crystallization behavior of binary mixtures of lard and soybean oil in different ratios and their respective structured lipids obtained by chemical interesterification. Crystallization kinetics and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of soybean oil changed the lard crystallization, by the effect of the dilution. Crystal diameter increased, while the number of crystals decreased, as a function of temperature. Interesterification resulted in the formation of fewer crystals, with larger diameter in comparison with the original mixtures.

The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.

The objective of this paper was to evaluate the modifications in milkfat properties with the addition of sunflower oil (SO) and phytosterol esters (PE) and chemical interesterification. Fatty acid composition, softening point and consistency were determined. The saturation degree of milkfat decreased with the addition of SO and PE. Consequently, milkfat presented lower softening point and consistency. Chemical interesterification caused an increase in softening point due to the formation of higher amounts of trissaturated triacylglycerols with rearrangement. The incorporation of unsaturated fatty acids from SO and PE by milkfat triacylglycerols after chemical reaction caused linearization of consistency curves.

O consumo mundial de carne de frango foi de 57,8 milhões de toneladas em 2006, segundo estimativas do United States Department of Agriculture (USDA). A gordura abdominal de frango corresponde a aproximadamente 2 a 2,5% do peso da carcaça. Os objetivos deste trabalho foram fracionar esta gordura e caracterizar as frações obtidas através da análise térmica e das propriedades físico-químicas. A gordura de frango foi submetida ao fracionamento a seco para obter uma fração sólida à temperatura ambiente. As etapas de cristalização e filtração foram realizadas utilizando procedimentos industriais em escala piloto. As amostras foram avaliadas quanto aos pontos de amolecimento e de fusão, consistência, conteúdo de gordura sólida, composição em ácidos graxos e em triacilgliceróis, índices de iodo e saponificação, e comportamento térmico. Os resultados demonstraram que a gordura de frango é composta por 68,7% de ácidos graxos insaturados. Entre os ácidos graxos insaturados, os monoinsaturados, como o ácido oléico, são considerados desejáveis com relação à redução do risco de enfermidades cardiovasculares. O elevado ponto de fusão das estearinas em relação à gordura de frango foi devido aos maiores teores de ácidos graxos saturados nestas frações, principalmente os ácidos palmítico e esteárico. A gordura de frango e a oleína à temperatura de 10 ºC apresentaram-se plásticas e espalháveis. O alto rendimento das oleínas sugere a possibilidade de aplicação destas frações como óleo para frituras e na síntese de lipídios estruturados. As estearinas podem ser utilizadas como componentes na fabricação de gorduras para aplicação em margarinas para pastelaria, massas folhadas e gorduras para bolos e sorvetes.

The world consume of chicken meat was 57.8 million tons in 2006, according to the United States Department of Agriculture (USDA) estimative. The abdominal chicken fat corresponds to approximately 2.5% of the weight of the slaughtered chicken. The objectives of this study were to fractionate the abdominal chicken fat and to evaluate its fractions regarding the physical and chemical properties. Chicken fat was processed by dry fractionation to obtain a solid fraction at ambient temperature. Crystallization and separation were performed using industrial-type procedures. Softening point, consistency, solid fat content, fatty acid and triglyceride compositions, iodine and saponification values, and the thermal behavior of the samples were evaluated. Results showed that chicken fat had 68.7% of unsaturated fatty acids. Among these, monounsaturated fatty acids, such as oleic acid, are considered desirable in regard to decrease the risk of cardiovascular diseases. The higher softening point of the stearin was due the greatest levels of saturated fatty acids (mainly palmitic and stearic acids). Chicken fat and olein at 10 ºC were plastic and spreadable. The high olein yield suggests that this fraction can be used as frying oil and in the synthesis of structured lipids. The stearin can be applied as component in the fat manufacturing, in puff-pastry margarines and also in cake and icing shortening.

Micélios liofilizados de Aspergillus oryzae CBS 10207, A. oryzae MIM, Rhizopus oryzae CBS 11207, R. oryzae CBS 39134, R. oryzae CBS 26028 e R. oryzae CBS 32847 foram testados neste estudo com vista à seleção do melhor biocatalisador para efetuar a acilação de etanol com ácidos fenilacético e 2-fenilpropiônico. As atividades carboxilesterásicas de A. oryzae MIM e R. oryzae 11207, que resultaram ser os melhores biocatalisadores, foram investigadas tanto em tampão fosfato 0,1 M como em n-heptano para catalisar a hidrólise ou a síntese dos ésteres etílicos destes ácidos. A. oryzae pareceu ser mais eficaz que R. oryzae, provavelmente devido a condições micro-ambientais e a um cenário termodinâmico mais favoráveis. Os resultados obtidos em termos de formação do produto e consumo dos substratos em função do tempo foram usados para a estimativa dos rendimentos de conversão máximos, as constantes de equilíbrio e os tempos necessários para alcançar metade da conversão máxima, fornecendo desta forma suficientes informações sobre esses equilíbrios.

To select the best biocatalysts for ethanol acylations with phenylacetic and 2-phenylpropionic acids, lyophilized mycelia of Aspergillus oryzae CBS 10207, A. oryzae MIM, Rhizopus oryzae CBS 11207, R. oryzae CBS 39134, R. oryzae CBS 26028 and R. oryzae CBS 32847 were tested in this study. The carboxylesterase activities of A. oryzae MIM and R. oryzae 11207, which revealed to be the best biocatalysts, were investigated either in 0.1 M phosphate buffer or in n-heptane to catalyze the hydrolysis or the synthesis of ethyl esters of these acids, respectively. A. oryzae proved more effective than R. oryzae, probably due to more favorable microenvironment conditions and thermodynamic scenario. The results in terms of product formation and substrate consumption versus time were used to estimate the maximum conversion yields, the equilibrium constants and the times needed to reach half maximum conversion, thus providing sufficient information about these equilibria.

Human milk fat is essential for development of newborn infants. Many studies detail chemical characteristics of human milk fat; however there are no studies about its physical properties. The objective of this work was to analyze the centesimal composition of human milk and to compare the calculated energy value with the estimated energy by the creamatocrit method. Chemical composition and physical properties of human milk lipids and Betapol - a structured lipid - were also studied. The results showed that energy values of human milk estimated by creamatocrit and calculated by the centesimal composition didn't present significant correlation. Human milk lipids and Betapol presented distinct physico-chemical properties.

The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy. The addition of fish oil didn't change the palm kernel fat crystallization characteristics, spherullites of types A and B being observed. However, due to chemical and enzymatic interesterification, smaller crystals were obtained. There was no difference between chemical and enzymatic interesterification, probably as a function of acyl migration in discontinuous processes catalyzed by lipases.

Os lipídios do leite humano são essenciais para o desenvolvimento de recém-nascidos. A composição dos ácidos graxos e a sua distribuição nas cadeias dos triacilgliceróis devem ser alvos de estudos em fórmulas infantis. Este trabalho pretende obter lipídios estruturados que possuam características semelhantes às da gordura do leite humano. Misturas binárias de banha e óleo de soja formuladas em diferentes proporções (80:20, 60:40, 50:50, 40:60, 20:80) foram submetidas à reação de interesterificação química. A composição em ácidos graxos, índice de iodo, conteúdo de gordura sólida, consistência e ponto de fusão foram analisados nas misturas antes e após a interesterificação. A adição de óleo de soja provocou decréscimo no conteúdo de gordura sólida e consistência da banha. A interesterificação química alterou o comportamento destas propriedades nas misturas binárias da banha com o óleo de soja, em todas as proporções, possivelmente em função do aumento de triacilgliceróis di e trissaturados produzidos pela randomização. As interações entre banha e óleo de soja apresentaram efeito monotético, antes e após a interesterificação química. Dentre as misturas modificadas, as que continham banha com 20 e 40% de óleo de soja foram as que mais se aproximaram da composição em ácidos graxos dos lipídios do leite humano.

Human milk fat is essential for the development of term infants. The fatty acid composition and distribution in the triacylglycerols chains must be object of studies in infant formulas. The objective of this paper was to obtain structured lipids that have similar characteristics to the human milk fat. Binary mixtures of lard and soybean oil in different ratios (80:20, 60:40, 50:50, 40:60, 20:80) were submitted to chemical interesterification. The fatty acid composition, acid value, iodine value, solid fat content, consistency and melting point were analyzed in the mixtures before and after the interesterification. The solid fat content and consistency of lard decreased by the addition of soybean oil. Chemical interesterification modified the behavior the binary mixtures of lard with soybean oil, in all ratios, possibly as a function of the increase of di and trisatured triacylglycerols produced by the randomic effect. The interactions between lard and soybean oil presented a monotectic effect before and after the chemical interesterification. The modified mixtures with 20 and 40% of soybean oil presented similar fatty acid composition to human milk fat.