WO2022211017A1 - 油脂組成物 - Google Patents
油脂組成物 Download PDFInfo
- Publication number
- WO2022211017A1 WO2022211017A1 PCT/JP2022/016491 JP2022016491W WO2022211017A1 WO 2022211017 A1 WO2022211017 A1 WO 2022211017A1 JP 2022016491 W JP2022016491 W JP 2022016491W WO 2022211017 A1 WO2022211017 A1 WO 2022211017A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mass
- oil
- content
- diacylglycerol
- fat
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 72
- 235000019197 fats Nutrition 0.000 claims abstract description 174
- 150000001982 diacylglycerols Chemical class 0.000 claims abstract description 98
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims abstract description 87
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims abstract description 85
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims abstract description 84
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims abstract description 84
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 81
- 239000000194 fatty acid Substances 0.000 claims abstract description 81
- 229930195729 fatty acid Natural products 0.000 claims abstract description 81
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 81
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 44
- 235000003441 saturated fatty acids Nutrition 0.000 claims abstract description 29
- 150000002759 monoacylglycerols Chemical class 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 2
- 102000019280 Pancreatic lipases Human genes 0.000 abstract description 16
- 108050006759 Pancreatic lipases Proteins 0.000 abstract description 16
- 229940116369 pancreatic lipase Drugs 0.000 abstract description 16
- 239000003921 oil Substances 0.000 description 186
- 235000019198 oils Nutrition 0.000 description 185
- 239000003925 fat Substances 0.000 description 165
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 31
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 18
- 238000006460 hydrolysis reaction Methods 0.000 description 16
- 230000001766 physiological effect Effects 0.000 description 16
- 230000007062 hydrolysis Effects 0.000 description 15
- 238000000034 method Methods 0.000 description 15
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 15
- 235000013305 food Nutrition 0.000 description 14
- 235000011187 glycerol Nutrition 0.000 description 14
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 10
- 238000005886 esterification reaction Methods 0.000 description 9
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 8
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 8
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 102000004882 Lipase Human genes 0.000 description 7
- 108090001060 Lipase Proteins 0.000 description 7
- 239000004367 Lipase Substances 0.000 description 7
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 7
- 238000005194 fractionation Methods 0.000 description 7
- 235000019421 lipase Nutrition 0.000 description 7
- 230000029087 digestion Effects 0.000 description 6
- 230000003301 hydrolyzing effect Effects 0.000 description 6
- 229940040461 lipase Drugs 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 125000004432 carbon atom Chemical group C* 0.000 description 5
- 239000003054 catalyst Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000021588 free fatty acids Nutrition 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108010093096 Immobilized Enzymes Proteins 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000003613 bile acid Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 210000000496 pancreas Anatomy 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000010306 acid treatment Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 229910052783 alkali metal Inorganic materials 0.000 description 3
- 150000001340 alkali metals Chemical class 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 229940090949 docosahexaenoic acid Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 229920003303 ion-exchange polymer Polymers 0.000 description 3
- 239000010410 layer Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000010898 silica gel chromatography Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000010698 whale oil Substances 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- AFSHUZFNMVJNKX-LLWMBOQKSA-N 1,2-dioleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](CO)OC(=O)CCCCCCC\C=C/CCCCCCCC AFSHUZFNMVJNKX-LLWMBOQKSA-N 0.000 description 2
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 206010006895 Cachexia Diseases 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- BAECOWNUKCLBPZ-HIUWNOOHSA-N Triolein Natural products O([C@H](OCC(=O)CCCCCCC/C=C\CCCCCCCC)COC(=O)CCCCCCC/C=C\CCCCCCCC)C(=O)CCCCCCC/C=C\CCCCCCCC BAECOWNUKCLBPZ-HIUWNOOHSA-N 0.000 description 2
- PHYFQTYBJUILEZ-UHFFFAOYSA-N Trioleoylglycerol Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(OC(=O)CCCCCCCC=CCCCCCCCC)COC(=O)CCCCCCCC=CCCCCCCCC PHYFQTYBJUILEZ-UHFFFAOYSA-N 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 150000001342 alkaline earth metals Chemical class 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- RZRNAYUHWVFMIP-HXUWFJFHSA-N glycerol monolinoleate Natural products CCCCCCCCC=CCCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-HXUWFJFHSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 239000008176 lyophilized powder Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000693 micelle Substances 0.000 description 2
- 239000012046 mixed solvent Substances 0.000 description 2
- 229940074096 monoolein Drugs 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 229940117972 triolein Drugs 0.000 description 2
- 239000000080 wetting agent Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000252073 Anguilliformes Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- LITUBCVUXPBCGA-WMZHIEFXSA-N Ascorbyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O LITUBCVUXPBCGA-WMZHIEFXSA-N 0.000 description 1
- 239000004261 Ascorbyl stearate Substances 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001300674 Plukenetia volubilis Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000017276 Salvia Nutrition 0.000 description 1
- 240000007164 Salvia officinalis Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- NMZKLLJQNNTBRJ-OIXZZONUSA-N TXA3 Chemical compound OC(=O)CCC\C=C/C[C@@H]1[C@@H](/C=C/[C@@H](O)C\C=C/CC)O[C@@H]2O[C@H]1C2 NMZKLLJQNNTBRJ-OIXZZONUSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000004703 alkoxides Chemical class 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- 235000019276 ascorbyl stearate Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021324 borage oil Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 235000020235 chia seed Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 102000005311 colipase Human genes 0.000 description 1
- 108020002632 colipase Proteins 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- IJKVHSBPTUYDLN-UHFFFAOYSA-N dihydroxy(oxo)silane Chemical compound O[Si](O)=O IJKVHSBPTUYDLN-UHFFFAOYSA-N 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 150000004679 hydroxides Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000003750 lower gastrointestinal tract Anatomy 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000012044 organic layer Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- JAJWGJBVLPIOOH-IZYKLYLVSA-M sodium taurocholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS([O-])(=O)=O)C)[C@@]2(C)[C@@H](O)C1 JAJWGJBVLPIOOH-IZYKLYLVSA-M 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000001195 ultra high performance liquid chromatography Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/04—Refining fats or fatty oils by chemical reaction with acids
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
Definitions
- the present invention relates to oil and fat compositions.
- Eicosapentaenoic acid (C20:5, EPA) is a linear highly unsaturated fatty acid of 20 carbon atoms with 5 double bonds. Eicosapentaenoic acid is said to be a precursor of physiologically active substances prostaglandin and thromboxane A3 , and is present as acylglycerol in fish oil and whale oil together with docosahexaenoic acid (C22:6, DHA). As physiological effects of eicosapentaenoic acid, anti-inflammatory effects, platelet aggregation inhibitory effects, etc. have been reported. In addition, eicosapentaenoic acid has been reported to improve cancer cachexia. for the therapeutic and/or prophylactic treatment of cachexia, wherein at least 15% by weight of the fatty acids of the fatty acid oil mixture are in the form of monoacylglycerides (Patent Document 1) .
- lipids ingested as a meal take place in the small intestine.
- Lipids are first emulsified with bile acids. Thereafter, acylglycerol is hydrolyzed by pancreatic lipase secreted from the pancreas to release fatty acids. The liberated fatty acids are absorbed by the small intestinal mucosal epithelial cells, then resynthesized into phospholipids, triacylglycerols, etc. and transported in the blood, or exhibit physiological effects in the lower gastrointestinal tract.
- Non-Patent Document 1 saturated fatty acids with 14, 16 and 18 carbon atoms are fatty acids that are more easily hydrolyzed by pancreatic lipase than eicosapentaenoic acid.
- Non-Patent Document 2 Non-Patent Document 2
- Patent Document 1 Japanese Patent Publication No. 2020-503388
- Non-Patent Document 1 Food Chem. , 2014 160:61-66
- Non-Patent Document 2 Cell Metabolism, 2012 15: 518-533
- the content of diacylglycerol in fats and oils is 60 to 100% by mass
- the content of eicosapentaenoic acid in fatty acids constituting diacylglycerol is 15 to 99% by mass
- the content of diacylglycerol (X ) and the content of eicosapentaenoic acid (Y) are represented by the following formula (1); X ⁇ 0.6+Y>60 (1)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the present invention relates to providing an oil and fat composition in which eicosapentaenoic acid in oil and fat is easily hydrolyzed by pancreatic lipase and saturated fatty acid is difficult to hydrolyze.
- the inventor used a digestion model test system that takes into account digestion in the small intestine and examined the decomposition and release behavior of fatty acids in fats and oils.
- the fat and oil contain diacylglycerol and the diacylglycerol contain a predetermined amount of eicosapentaenoic acid, respectively, and the diacylglycerol and eicosapentaenoic acid satisfy a certain relationship, during hydrolysis by pancreatic lipase, It was found that eicosapentaenoic acid in fats and oils is easily hydrolyzed, and hydrolysis of saturated fatty acids is suppressed.
- an oil and fat composition in which eicosapentaenoic acid in oil and fat is easily hydrolyzed by pancreatic lipase and saturated fatty acid is difficult to hydrolyze.
- the oil and fat composition of the present invention has a large amount of eicosapentaenoic acid released from the oil and a small amount of saturated fatty acid during the digestion process, so that the physiological action of eicosapentaenoic acid can be achieved in vivo while avoiding the influence of saturated fatty acid. can be demonstrated.
- the oil and fat composition of the present invention has a diacylglycerol content of 60 to 100% by mass in the oil, a eicosapentaenoic acid content in the fatty acid constituting the diacylglycerol of 15 to 99% by mass, and a diacyl
- the content of glycerol (X) and the content of eicosapentaenoic acid (Y) are represented by the following formula (1); X ⁇ 0.6+Y>60 (1) (In the formula, X represents the content (% by mass) of diacylglycerol in the oil and Y represents the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.).
- the content of fats and oils in the fat composition is preferably 90% by mass or more (hereinafter simply referred to as "%"), more preferably 95% or more, from the viewpoint of usability. is 100% or less, more preferably 99.9% or less.
- the fat content in the fat composition is preferably 90 to 100%, more preferably 95 to 99.9%.
- fats and oils include any one or more of monoacylglycerol, diacylglycerol and triacylglycerol. There are no particular restrictions on the type of fat and oil, and any fat or oil that can be used as an edible fat or oil may be used.
- the content of diacylglycerol in the oil is 60-100%.
- the content of diacylglycerol in fats and oils is 60% or more from the viewpoint of suppressing hydrolysis of a large amount of saturated fatty acids in fats and oils during hydrolysis by pancreatic lipase and from the viewpoint of physiological effects, It is preferably 70% or more, more preferably 80% or more, and from the viewpoint of industrial productivity of fats and oils, it is 100% or less, preferably 99.5% or less, more preferably 98% or less, and further It is preferably 95% or less, more preferably 90% or less.
- the content of diacylglycerol in fats and oils is 60 to 100%, preferably 60 to 99.5%, more preferably 60 to 98%, still more preferably 70 to 95%, still more preferably 70 to 90%. , more preferably 80 to 90%.
- the content of eicosapentaenoic acid in fatty acids constituting diacylglycerol is 15-99%.
- the content of eicosapentaenoic acid in the fatty acids that make up diacylglycerol is 15% from the viewpoint of suppressing hydrolysis of a large amount of saturated fatty acids in fats and oils during hydrolysis by pancreatic lipase and from the viewpoint of physiological effects.
- the content of eicosapentaenoic acid in fatty acids constituting diacylglycerol is 15 to 99%, preferably 18 to 99%, more preferably 20 to 99%, still more preferably 25 to 99%, still more preferably 30 to 99%, more preferably 40 to 98%, more preferably 45 to 98%, still more preferably 45 to 95%.
- the fatty acid amount in this specification is a free fatty acid conversion amount.
- Constituent fatty acids other than eicosapentaenoic acid that constitute diacylglycerol are not particularly limited, and may be saturated fatty acids or unsaturated fatty acids.
- the content of unsaturated fatty acids in the fatty acids constituting diacylglycerol is preferably 60 to 100%, more preferably 70 to 99.8%, and still more preferably 80%. ⁇ 99.5%.
- the number of carbon atoms in the unsaturated fatty acid is preferably 14-24, more preferably 16-22, from the viewpoint of physiological effects.
- the content of linoleic acid (C18:2) in the fatty acid constituting diacylglycerol is preferably 0.4% or more, more preferably 0.5% or more, from the viewpoint of industrial productivity of fats and oils. More preferably 1% or more, more preferably 1.5% or more, and preferably 30% or less, more preferably 20% or less, still more preferably 10% or less.
- the content of oleic acid (C18:1) in the fatty acid constituting diacylglycerol is preferably 1% or more, more preferably 5% or more, and still more preferably 7%, from the viewpoint of industrial productivity of fats and oils. Above, more preferably 10% or more, preferably 30% or less, more preferably 25% or less, still more preferably 20% or less.
- the content of docosahexaenoic acid (C22:6) in the fatty acid that constitutes diacylglycerol is preferably 0.3% or more, more preferably 3% or more, and still more preferably It is 4% or more, more preferably 5% or more, preferably 40% or less, more preferably 30% or less, still more preferably 25% or less, still more preferably 20% or less.
- the total content of saturated fatty acids in fatty acids constituting diacylglycerol is preferably 15% or less, more preferably 12% or less, and still more preferably 10% or less from the viewpoint of appearance, physiological effects, and industrial productivity of fats and oils. and preferably 0.5% or more.
- the total content of saturated fatty acids in fatty acids constituting diacylglycerol is preferably 0 to 15%, more preferably 0.5 to 12%, still more preferably 0.5 to 10%.
- the saturated fatty acid preferably has 14-24 carbon atoms, more preferably 16-22 carbon atoms.
- the diacylglycerol content (X) and the eicosapentaenoic acid content (Y) are represented by the following formula (1); X ⁇ 0.6+Y>60 (1) meet.
- X indicates the content (% by mass) of diacylglycerol in the oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the content (X) of diacylglycerol and the ratio of eicosapentaenoic acid to The content (Y) preferably satisfies the relationship of the following formula (2), more preferably satisfies the relationship of the following formula (3), and further preferably satisfies the relationship of the following formula (4). More preferably, it satisfies the relationship of formula (5), and more preferably satisfies the relationship of formula (6) below.
- the fats and oils of the present invention may contain triacylglycerol.
- the content of triacylglycerol in fats and oils is preferably 1% or more, more preferably 2% or more, still more preferably 5% or more, still more preferably 10% or more, from the viewpoint of industrial productivity of fats and oils, Also, it is preferably 35% or less, more preferably 30% or less, even more preferably 25% or less, and still more preferably 20% or less.
- the content of triacylglycerol in fats and oils is preferably 1 to 35%, more preferably 2 to 30%, still more preferably 5 to 25%, still more preferably 10 to 20%.
- the content of monoacylglycerol in fats and oils is preferably 15% or less, more preferably 10% or less, still more preferably 5% or less, from the viewpoints of flavor, industrial productivity of fats and oils, and oxidation stability. More preferably 3% or less, still more preferably 2% or less, still more preferably 1.5% or less, more preferably over 0%, more preferably 0.1% or more.
- the content of monoacylglycerol in fats and oils may be 0%.
- the content of monoacylglycerol in fats and oils is preferably 0 to 15%, more preferably 0 to 10%, still more preferably 0 to 5%, still more preferably 0.1 to 3%, still more preferably 0.1 to 2%, more preferably 0.1 to 1.5%.
- the content of free fatty acids or salts thereof in fats and oils is preferably 3% or less, more preferably 2% or less, still more preferably 1% or less, and preferably 0%, from the viewpoint of flavor and oxidation stability.
- the content of free fatty acids or salts thereof in fats and oils may be 0%.
- the composition of the fatty acid constituting the oil and fat may be the same as or different from that of the fatty acid constituting the diacylglycerol described above, but is preferably the same.
- the content of eicosapentaenoic acid in fatty acids constituting fats and oils is preferably 15 to 99%, more preferably 15 to 98%, still more preferably 18 to 98%, still more preferably 20 to 98%, still more preferably is 25 to 97%, more preferably 30 to 95%, more preferably 40 to 95%, still more preferably 45 to 95%, still more preferably 45 to 90%.
- the content of unsaturated fatty acids in fatty acids constituting fats and oils is preferably 60 to 100%, more preferably 70 to 99.8%, still more preferably 80 to 99.5%.
- the total content of saturated fatty acids in fatty acids constituting fats and oils is preferably 15% or less, more preferably 12% or less, and still more preferably from the viewpoints of appearance, physiological effects, and industrial productivity of fats and oils. It is 10% or less, and preferably 0.5% or more.
- the total content of saturated fatty acids in fatty acids constituting fats and oils is preferably 0 to 15%, more preferably 0.5 to 12%, still more preferably 0.5 to 10%.
- the oil and fat composition of the present invention preferably contains an antioxidant.
- the content of the antioxidant in the oil and fat composition is preferably 0.005% or more and 3% or less, more preferably 0.04% or more and 2% or less from the viewpoint of flavor, oxidation stability, coloration suppression, etc. , more preferably 0.08% or more and 1% or less, more preferably 0.2% or more and 0.8% or less.
- Antioxidants are not particularly limited as long as they are used in foods, and include natural antioxidants, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA). At least one selected from, etc. is preferable.
- the fat composition of the present invention can be prepared from diacylglycerol-containing fats and oils containing eicosapentaenoic acid in the constituent fatty acids. Ordinary edible oils and fats may be blended as necessary.
- a diacylglycerol-containing fat containing eicosapentaenoic acid in its constituent fatty acids can be obtained by an esterification reaction between a fatty acid derived from the fat and glycerin, a transesterification reaction (glycerolysis) between the fat and glycerin, or the like.
- the esterification reaction and the glycerolysis reaction can be performed by chemical methods using chemical catalysts such as alkali metals or their alloys, oxides and hydroxides of alkali metals or alkaline earth metals, alkoxides of alkali metals or alkaline earth metals, and lipases.
- fat may be either vegetable fat or animal fat.
- Oil-derived fatty acids can be obtained by hydrolyzing fats and oils.
- Methods for hydrolyzing fats and oils include a high-temperature high-pressure decomposition method and an enzymatic decomposition method.
- the high-temperature and high-pressure cracking method is a method for obtaining fatty acids and glycerin by adding water to fats and oils and reacting them under high temperature and high pressure conditions.
- the enzymatic decomposition method is a method of obtaining fatty acids and glycerin by adding water to fats and oils and reacting them under low temperature conditions using fat hydrolase as a catalyst.
- a hydrolysis reaction can be performed according to a conventional method.
- Fractionation methods include solvent fractionation, natural fractionation (dry fractionation), and wetting agent fractionation.
- Means for removing the precipitated solid include static separation, filtration, centrifugal separation, and a method of mixing and separating the fatty acid with an aqueous wetting agent solution.
- the esterification reaction between fatty acids derived from fats and oils and glycerin is preferably carried out under mild conditions by an enzymatic method because it is excellent in terms of flavor and the like.
- the amount of enzyme to be used can be appropriately determined in consideration of the activity of the enzyme, but in the case of using an immobilized enzyme, from the viewpoint of improving the reaction rate, it is preferably is 1 to 30%, more preferably 2 to 20%.
- the reaction temperature for the esterification reaction is preferably 0 to 100°C, more preferably 20 to 80°C, still more preferably 30 to 60°C, from the viewpoints of improving the reaction rate and suppressing deactivation of the enzyme.
- the reaction time is preferably 15 hours or less, more preferably 1 to 12 hours, still more preferably 2 to 10 hours, from the viewpoint of industrial productivity of fats and oils.
- means for contacting the fatty acid and glycerin include immersion, stirring, and passing through a column filled with immobilized lipase using a pump or the like.
- a purification process that is usually used for fats and oils may be performed. Specifically, steps such as distillation treatment, acid treatment, washing with water, decolorization, and deodorization can be mentioned.
- the oil and fat composition of the present invention eicosapentaenoic acid in the oil and fat is easily hydrolyzed by pancreatic lipase, whereas hydrolysis of saturated fatty acids is suppressed, so that eicosapentaenoic acid is released from the oil and fat.
- the eicosapentaenoic acid content is high and the saturated fatty acid content is low.
- the ratio of the amount of free eicosapentaenoic acid to the amount of free saturated fatty acid produced by the in vitro digestion model test described in Examples (free EPA/free SFA) is preferably 1.2 or more. , more preferably 1.5 or more, still more preferably 1.8 or more, still more preferably 2.5 or more.
- the oil-and-fat composition of the present invention can be used in the same manner as general edible oil-and-fat, and can be applied to various foods, drinks, and feeds using the oil-and-fat.
- food and drink include ordinary food and drink, foods for specified health uses, foods with function claims, and the like, which claim the physiological effects of eicosapentaenoic acid and diacylglycerol.
- the form of the food and drink may be solid, semi-solid or liquid, for example, beverages, water-in-oil fat-containing foods, oil-in-water fat-containing foods, bakery foods, confectionery, frozen foods, retort foods, and more.
- Nutritional supplement compositions such as tablets, capsules, lozenges and the like are included. Feeds include livestock feeds for cattle, pigs, etc., small animal feeds for rabbits, mice, etc., seafood feeds for eels, shrimps, etc., pet foods for dogs, cats, etc., and the like.
- the oil and fat composition of the present invention has a large amount of eicosapentaenoic acid released from the oil and a small amount of saturated fatty acid, and from the viewpoint of physiological effects, the content of diacylglycerol in the oil and fat is 60 to 100% by mass.
- the content of eicosapentaenoic acid in the fatty acid constituting glycerol is 18 to 99% by mass
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid are represented by the following formula (3); X ⁇ 0.6+Y>65 (3)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the oil and fat composition satisfies the relationship of
- the oil and fat composition of the present invention has a large amount of eicosapentaenoic acid released from the oil and a small amount of saturated fatty acid, and from the viewpoint of physiological effects, the content of diacylglycerol in the oil and fat is 60 to 100% by mass.
- the content of eicosapentaenoic acid in the fatty acid constituting glycerol is 18 to 99% by mass
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid are represented by the following formula (3); X ⁇ 0.6+Y>65 (3)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the total content of saturated fatty acids in the fatty acids constituting the oil is preferably 0.5 to 10% by mass.
- the oil and fat composition of the present invention contains a large amount of eicosapentaenoic acid liberated from the oil and a small amount of saturated fatty acids, a physiological effect, and an industrial productivity of the oil and contains diacylglycerol in the oil and fat. 60 to 100% by mass, the content of unsaturated fatty acids in the fatty acids that make up the diacylglycerol is 80 to 100% by mass, and the content of eicosapentaenoic acid in the fatty acids that make up the diacylglycerol is 18 to 99% by mass.
- the diacylglycerol content (X) and the eicosapentaenoic acid content (Y) are represented by the following formula (3); X ⁇ 0.6+Y>65 (3)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the oil and fat composition satisfies the relationship of
- the oil and fat composition of the present invention contains a large amount of eicosapentaenoic acid liberated from the oil and a small amount of saturated fatty acids, a physiological effect, and an industrial productivity of the oil and contains diacylglycerol in the oil and fat.
- the amount is 60 to 100% by mass
- the content of monoacylglycerol in the fat is 0.1 to 10% by mass
- the content of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol is 18 to 99% by mass
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid are represented by the following formula (3); X ⁇ 0.6+Y>65 (3)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the oil and fat composition satisfies the relationship of
- the oil and fat composition of the present invention has a large amount of eicosapentaenoic acid released from the oil and a small amount of saturated fatty acids, and from the viewpoint of physiological effects, the content of diacylglycerol in the oil and fat is 70 to 99.5% by mass.
- the content of eicosapentaenoic acid in the fatty acid constituting diacylglycerol is 45 to 99% by mass
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid are represented by the following formula (6) ; X ⁇ 0.6+Y>80 (6)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the oil and fat composition satisfies the relationship of
- the oil and fat composition of the present invention has a large amount of eicosapentaenoic acid released from the oil and a small amount of saturated fatty acids, and from the viewpoint of physiological effects, the content of diacylglycerol in the oil and fat is 70 to 99.5% by mass.
- the content of eicosapentaenoic acid in the fatty acid constituting diacylglycerol is 45 to 99% by mass
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid are represented by the following formula (6) ; X ⁇ 0.6+Y>80 (6)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the total content of saturated fatty acids in the fatty acids constituting the oil is preferably 0.5 to 10% by mass.
- the oil and fat composition of the present invention contains a large amount of eicosapentaenoic acid liberated from the oil and a small amount of saturated fatty acids, a physiological effect, and an industrial productivity of the oil and contains diacylglycerol in the oil and fat. 70 to 99.5% by mass, the content of monoacylglycerol in the oil is 0.1 to 10% by mass, and the content of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol is 45 to 99% by mass.
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid are represented by the following formula (6); X ⁇ 0.6+Y>80 (6)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- the oil and fat composition satisfies the relationship of
- the present invention further discloses the following oil and fat compositions.
- the content of diacylglycerol in the oil is 60 to 100% by mass
- the content of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol is 15 to 99% by mass
- the content of diacylglycerol (X) and the content of eicosapentaenoic acid (Y) are represented by the following formula (1); X ⁇ 0.6+Y>60 (1)
- X indicates the content (% by mass) of diacylglycerol in the fat and oil
- Y indicates the content (% by mass) of eicosapentaenoic acid in the fatty acid constituting the diacylglycerol.
- a fat composition that satisfies the relationship of
- the fat content in the fat composition is preferably 90% by mass or more, more preferably 95% by mass or more, and is preferably 100% by mass or less, more preferably 99.9% by mass or less.
- the oil and fat composition according to ⁇ 1> which is preferably 90 to 100% by mass, more preferably 95 to 99.9% by mass.
- the content of diacylglycerol in the oil is 60% by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more, and 100% by mass or less, preferably 99.5% by mass or less, more preferably 98% by mass or less, still more preferably 95% by mass or less, still more preferably 90% by mass or less, and 60 to 100% by mass, preferably 60 to 99.5% by mass.
- the content of eicosapentaenoic acid in the fatty acid constituting diacylglycerol is 15% by mass or more, preferably 18% by mass or more, more preferably 20% by mass or more, and still more preferably 25% by mass or more, More preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 45% by mass or more, and 99% by mass or less, preferably 98% by mass or less, more preferably 95% by mass or less Also, 15 to 99% by mass, preferably 18 to 99% by mass, more preferably 20 to 99% by mass, still more preferably 25 to 99% by mass, still more preferably 30 to 99% by mass, and further The fat and oil composition according to any one of ⁇ 1> to ⁇ 3
- the content of unsaturated fatty acids in the fatty acids constituting diacylglycerol is preferably 60 to 100% by mass, more preferably 70 to 99.8% by mass, and still more preferably 80 to 99.5% by mass.
- the content of linoleic acid in the fatty acid constituting the diacylglycerol is preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably 1% by mass or more, and still more preferably 1.
- the content of oleic acid in the fatty acid constituting the diacylglycerol is preferably 1% by mass or more, more preferably 5% by mass or more, still more preferably 7% by mass or more, and still more preferably 10% by mass or more.
- the oil and fat composition according to any one of ⁇ 1> to ⁇ 6>, which is 7 to 25% by mass, more preferably 10 to 20% by mass.
- the content of docosahexaenoic acid in the fatty acid constituting diacylglycerol is preferably 0.3% by mass or more, more preferably 3% by mass or more, still more preferably 4% by mass or more, and still more preferably 5% by mass or more.
- the total content of saturated fatty acids in fatty acids constituting diacylglycerol is preferably 15% by mass or less, more preferably 12% by mass or less, still more preferably 10% by mass or less, and preferably 0.5% by mass or less.
- any one of ⁇ 1> to ⁇ 8> which is 5% by mass or more, preferably 0 to 15% by mass, more preferably 0.5 to 12% by mass, and still more preferably 0.5 to 10% by mass 2.
- the content (X) of diacylglycerol and the content (Y) of eicosapentaenoic acid preferably satisfy the relationship of the following formula (2), more preferably satisfy the relationship of the following formula (3), and further Any one of ⁇ 1> to ⁇ 9> preferably satisfies the relationship of the following formula (4), more preferably satisfies the relationship of the following formula (5), more preferably satisfies the relationship of the following formula (6)
- the content of triacylglycerol in fats and oils is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 5% by mass or more, and still more preferably 10% by mass or more. is 35% by mass or less, more preferably 30% by mass or less, more preferably 25% by mass or less, still more preferably 20% by mass or less, and preferably 1 to 35% by mass, more preferably 2 to 30% by mass.
- the content of monoacylglycerol in fats and oils is preferably 15% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, even more preferably 3% by mass or less, still more preferably 2% by mass.
- the oil and fat composition according to any one of ⁇ 1> to ⁇ 11>. ⁇ 13>
- the content of free fatty acids or salts thereof in fats and oils is preferably 3% by mass or less, more preferably 2% by mass or less, still more preferably 1% by mass or less, and preferably more than 0% by mass.
- the content of eicosapentaenoic acid in the fatty acid constituting the oil is preferably 15 to 99% by mass, more preferably 15 to 98% by mass, still more preferably 18 to 98% by mass, still more preferably 20 to 98% by mass. % by mass, more preferably 25 to 97 mass %, more preferably 30 to 95 mass %, still more preferably 40 to 95 mass %, still more preferably 45 to 95 mass %, still more preferably 45 to 90 mass %.
- 1> to ⁇ 13> the oil and fat composition according to any one of ⁇ 13>.
- the content of unsaturated fatty acids in fatty acids constituting fats and oils is preferably 60 to 100% by mass, more preferably 70 to 99.8% by mass, and still more preferably 80 to 99.5% by mass.
- the total content of saturated fatty acids in fatty acids constituting fats and oils is preferably 15% by mass or less, more preferably 12% by mass or less, still more preferably 10% by mass or less, and preferably 0.5 Any one of ⁇ 1> to ⁇ 15>, which is at least 0% by mass, preferably 0 to 15% by mass, more preferably 0.5 to 12% by mass, and still more preferably 0.5 to 10% by mass
- the oil and fat composition according to .
- ⁇ 17> The oil and fat composition according to any one of ⁇ 1> to ⁇ 16>, further containing an antioxidant.
- the fat and oil composition according to any one of ⁇ 1> to ⁇ 17> which preferably contains an esterification reaction oil of fat-derived fractionated fatty acid and glycerin.
- the fat and oil composition according to ⁇ 18>, wherein the fractionated fatty acid is preferably derived from at least one fat selected from algal oil, fish oil, seal oil and whale oil.
- Food and drink containing the oil and fat composition according to any one of ⁇ 1> to ⁇ 19>.
- ⁇ 21> A feed containing the oil and fat composition according to any one of ⁇ 1> to ⁇ 19>.
- CAD charged particle detector
- Oil a 100 parts by mass of fatty acid obtained by enzymatically hydrolyzing EPA-45 RTG oil (manufactured by Nippon Suisan Co., Ltd.) and 50 parts by mass of glycerin are mixed, and 1,3-position selective lipase immobilized on an ion exchange resin ( Novozyme) was used as a catalyst for the esterification reaction, and then the immobilized enzyme was filtered off. Then, fats and oils a were obtained by fractionating diacylglycerol by silica gel column chromatography.
- Oil b The esterified product in the production of oil a was subjected to molecular distillation, followed by acid treatment and washing with water to obtain a treated oil.
- Fat c 455 parts by mass of fatty acid obtained by enzymatically hydrolyzing soybean oil, 195 parts by mass of fatty acid obtained by enzymatically hydrolyzing rapeseed oil, and 107 parts by mass of glycerin were mixed and immobilized on an ion exchange resin 1 , 3-selective lipase (manufactured by Novozyme) as a catalyst. After removing the immobilized enzyme by filtration, acid treatment and water washing were performed to obtain a treated oil. The treated oil was deodorized to obtain oil c.
- Fat d Fat d was obtained by fractionating triacylglycerol in silica gel column chromatography purification during production of fat a.
- Oil e EPA-45 RTG oil (manufactured by Nippon Suisan Co., Ltd.) was used.
- Oil f Rapeseed oil (manufactured by Nisshin OilliO Co., Ltd.) was used.
- Oil g Mix 100 parts by mass of EPA (manufactured by Combi-Blocks) and 50 parts by weight of glycerin in a hexane solvent, and esterify using 1,3-selective lipase (manufactured by Novozyme) immobilized on an ion exchange resin as a catalyst. After the reaction, the immobilized enzyme was filtered off. Then, fats and oils g were obtained by fractionating diacylglycerol by silica gel column chromatography. Oil h: DD oil type 2 (manufactured by Nippon Suisan Co., Ltd.) was used. Oil i: Life's Omega 60 (manufactured by DSM) was used. Oil j: Pure lard was used. Since this fat is used for the purpose of making the fat g contain a certain amount or more of saturated fatty acid, it can be substituted for general lard.
- EPA manufactured by Combi-Blocks
- Oils and fats a to j were mixed at the ratios shown in Table 3 to obtain oil and fat compositions.
- Table 3 shows the glyceride composition and fatty acid composition of the fat composition.
- the fatty acid composition was analyzed by the method described above to determine the amount of eicosapentaenoic acid and saturated fatty acid liberated from the fat composition. Table 4 shows the results.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
エイコサペンタエン酸の生理作用として、抗炎症作用、血小板凝集抑制作用等が報告されている。また、エイコサペンタエン酸のがん悪液質の改善作用が報告され、例えば、脂肪酸油混合物の重量に対して少なくとも50重量%のEPA及びDHAから選ばれる少なくとも1種の脂肪酸を含む脂肪酸油混合物を含む組成物であって、脂肪酸油混合物の脂肪酸の少なくとも15重量%がモノアシルグリセリドの形態にある悪液質の治療及び/又は予防処置のための組成物が提案されている(特許文献1)。
従って、膵リパーゼによる加水分解を受け、油脂からエイコサペンタエン酸が遊離することが当該脂肪酸の生理作用を得る上で重要であると考えられる。しかしながら、膵リパーゼのエイコサペンタエン酸エステルに対する加水分解作用は小さく、油脂中のエイコサペンタエン酸は加水分解され難いことが報告されている(非特許文献1)。一方、非特許文献1によれば、炭素数14、16及び18の飽和脂肪酸は、エイコサペンタエン酸に比べて膵リパーゼにより加水分解され易い脂肪酸である。そのため、消化過程において、油脂の膵リパーゼによる加水分解の際には飽和脂肪酸が多く遊離してしまうが、飽和脂肪酸は遊離状態では炎症作用により膵臓機能障害等の慢性疾患を引き起こすことが知られている(非特許文献2)。
(非特許文献2)Cell Metabolism,2012 15:518-533
X×0.6+Y>60 (1)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物を提供するものである。
X×0.6+Y>60 (1)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)の関係を満たす。
油脂組成物中の油脂の含有量は、好ましくは90~100%であり、より好ましくは95~99.9%である。
本発明において、油脂は、モノアシルグリセロール、ジアシルグリセロール及びトリアシルグリセロールのいずれか1種以上を含むものである。油脂の種類に特に制限はなく、食用油脂として使用できるものであれば何れでもよい。
油脂中のジアシルグリセロールの含有量は、60~100%であって、好ましくは60~99.5%、より好ましくは60~98%、更に好ましくは70~95%、更に好ましくは70~90%、更に好ましくは80~90%である。
ジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量は、15~99%であって、好ましくは18~99%、より好ましくは20~99%、更に好ましくは25~99%、更に好ましくは30~99%、更に好ましくは40~98%、更に好ましくは45~98%、更に好ましくは45~95%である。
なお、本明細書における脂肪酸量は遊離脂肪酸換算量である。
油脂の風味・工業的生産性の点からは、ジアシルグリセロールを構成する脂肪酸中の不飽和脂肪酸の含有量は、好ましくは60~100%、より好ましくは70~99.8%、更に好ましくは80~99.5%である。不飽和脂肪酸の炭素数は、生理効果の点から、好ましくは14~24、より好ましくは16~22である。
なかでも、ジアシルグリセロールを構成する脂肪酸中のリノール酸(C18:2)の含有量は、油脂の工業的生産性の点から、好ましくは0.4%以上、より好ましくは0.5%以上、更に好ましくは1%以上、更に好ましくは1.5%以上であり、また、好ましくは30%以下、より好ましくは20%以下、更に好ましくは10%以下である。
ジアシルグリセロールを構成する脂肪酸中の飽和脂肪酸の合計含有量は、好ましくは0~15%、より好ましくは0.5~12%、更に好ましくは0.5~10%である。
本明細書において、飽和脂肪酸の炭素数は、好ましくは14~24、より好ましくは16~22である。
X×0.6+Y>60 (1)
を満たす。ここで、式(1)中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。
油脂中にジアシルグリセロールと、ジアシルグリセロール中にエイコサペンタエン酸を所定量ずつ含有した上で、式(1)を満たすとき、膵リパーゼによって、油脂中のエイコサペンタエン酸は加水分解され易いのに対して飽和脂肪酸の加水分解は抑えられるため、油脂から遊離するエイコサペンタエン酸量は多く、且つ飽和脂肪酸量は少なくなる。
X×0.6+Y>65 (3)
X×0.6+Y>70 (4)
X×0.6+Y>75 (5)
X×0.6+Y>80 (6)
(式中、X及びYは前記と同義である。)
油脂中のトリアシルグリセロールの含有量は、好ましくは1~35%、より好ましくは2~30%、更に好ましくは5~25%、更に好ましくは10~20%である。
油脂中のモノアシルグリセロールの含有量は、好ましくは0~15%、より好ましくは0~10%、更に好ましくは0~5%、更に好ましくは0.1~3%、更に好ましくは0.1~2%、更に好ましくは0.1~1.5%である。
油脂を構成する脂肪酸中のエイコサペンタエン酸の含有量は、好ましくは15~99%であり、より好ましくは15~98%、更に好ましくは18~98%、更に好ましくは20~98%、更に好ましくは25~97%、更に好ましくは30~95%、更に好ましくは40~95%、更に好ましくは45~95%、更に好ましくは45~90%である。
また、油脂を構成する脂肪酸中の不飽和脂肪酸の含有量は、好ましくは60~100%、より好ましくは70~99.8%、更に好ましくは80~99.5%である。
油脂を構成する脂肪酸中の飽和脂肪酸の合計含有量は、好ましくは0~15%、より好ましくは0.5~12%、更に好ましくは0.5~10%である。
油脂組成物中の抗酸化剤の含有量は、風味、酸化安定性、着色抑制等の点から、好ましくは0.005%以上、3%以下、より好ましくは0.04%以上、2%以下、更に好ましくは0.08%以上、1%以下、更に好ましくは0.2%以上、0.8%以下である。
抗酸化剤としては、食品に使用するものであれば特に制限はないが、天然抗酸化剤、レシチン、トコフェロール、アスコルビルパルミテート、アスコルビルステアレート、ジブチルヒドロキシトルエン(BHT)及びブチルヒドロキシアニソール(BHA)等から選ばれる少なくとも1種が好ましい。
エステル化反応とグリセロリシス反応は、アルカリ金属又はその合金、アルカリ金属又はアルカリ土類金属の酸化物や水酸化物、アルカリ金属又はアルカリ土類金属のアルコキシド等の化学触媒を用いる化学法と、リパーゼ等の酵素を用いる酵素法とに大別される。
なかでも、脂肪酸組成を制御する点から、後述する油脂由来の分別脂肪酸とグリセリンとのエステル化反応が好ましい。
加水分解反応は、常法に従って行うことができる。
析出した固体の除去手段としては、静置分離、濾過、遠心分離、脂肪酸に湿潤剤水溶液を混合し分離する方法等が挙げられる。
酵素の使用量は、酵素の活性を考慮して適宜決定することができるが、反応速度を向上する点から、固定化酵素を使用する場合は、エステル化反応原料の合計質量に対して、好ましくは1~30%、より好ましくは2~20%である。
エステル化反応の反応温度は、反応速度を向上する点、酵素の失活を抑制する点から、好ましくは0~100℃、より好ましくは20~80℃、更に好ましくは30~60℃である。また、反応時間は、油脂の工業的な生産性の点から、好ましくは15時間以内、より好ましくは1~12時間、更に好ましくは2~10時間である。
脂肪酸とグリセリンとの接触手段としては、浸漬、攪拌、固定化リパーゼを充填したカラムにポンプ等で通液する方法等が挙げられる。
本発明の油脂組成物において、実施例に記載のin vitro消化モデル試験により生成する遊離飽和脂肪酸の量に対する遊離エイコサペンタエン酸の量の比(遊離EPA/遊離SFA)は、好ましくは1.2以上、より好ましくは1.5以上、更に好ましくは1.8以上、更に好ましくは2.5以上である。
飲食品の形態としては、固形、半固形又は液状であり得、例えば、飲料、油中水型油脂含有食品、水中油型油脂含有食品、ベーカリー食品、菓子、冷凍食品、レトルト食品、更には、錠剤、カプセル剤、トローチ剤等の栄養補給用組成物が挙げられる。
飼料としては、牛、豚等に用いる家畜用飼料、ウサギ、マウス等に用いる小動物用飼料、ウナギ、エビ等に用いる魚介類用飼料、犬、猫等に用いるペットフード等が挙げられる。
X×0.6+Y>65 (3)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物であることが好ましい。
X×0.6+Y>65 (3)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たし、油脂を構成する脂肪酸中の飽和脂肪酸の合計含有量が0.5~10質量%である油脂組成物であることが好ましい。
X×0.6+Y>65 (3)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物であることが好ましい。
X×0.6+Y>65 (3)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物であることが好ましい。
X×0.6+Y>80 (6)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物であることが好ましい。
X×0.6+Y>80 (6)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たし、油脂を構成する脂肪酸中の飽和脂肪酸の合計含有量が0.5~10質量%である油脂組成物であることが好ましい。
X×0.6+Y>80 (6)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物であることが好ましい。
X×0.6+Y>60 (1)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物。
<3>油脂中のジアシルグリセロールの含有量が、60質量%以上であって、好ましくは70質量%以上、より好ましくは80質量%以上であり、また、100質量%以下であって、好ましくは99.5質量%以下、より好ましくは98質量%以下、更に好ましくは95質量%以下、更に好ましくは90質量%以下であり、また、60~100質量%であって、好ましくは60~99.5質量%、より好ましくは60~98質量%、更に好ましくは70~95質量%、更に好ましくは70~90質量%、更に好ましくは80~90質量%である<1>又は<2>に記載の油脂組成物。
<4>ジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量が、15質量%以上であって、好ましくは18質量%以上、より好ましくは20質量%以上、更に好ましくは25質量%以上、更に好ましくは30質量%以上、更に好ましくは40質量%以上、更に好ましくは45質量%以上であり、また、99質量%以下であって、好ましくは98質量%以下、より好ましくは95質量%以下であり、また、15~99質量%であって、好ましくは18~99質量%、より好ましくは20~99質量%、更に好ましくは25~99質量%、更に好ましくは30~99質量%、更に好ましくは40~98質量%、更に好ましくは45~98質量%、更に好ましくは45~95質量%である<1>~<3>のいずれか1に記載の油脂組成物。
<5>ジアシルグリセロールを構成する脂肪酸中の不飽和脂肪酸の含有量が、好ましくは60~100質量%、より好ましくは70~99.8質量%、更に好ましくは80~99.5質量%である<1>~<4>のいずれか1に記載の油脂組成物。
<6>ジアシルグリセロールを構成する脂肪酸中のリノール酸の含有量が、好ましくは0.4質量%以上、より好ましくは0.5質量%以上、更に好ましくは1質量%以上、更に好ましくは1.5質量%以上であり、また、好ましくは30質量%以下、より好ましくは20質量%以下、更に好ましくは10質量%以下であり、また、好ましくは0.4~30質量%、より好ましくは0.5~30質量%、更に好ましくは1~20質量%、更に好ましくは1.5~10質量%である<1>~<5>のいずれか1に記載の油脂組成物。
<7>ジアシルグリセロールを構成する脂肪酸中のオレイン酸の含有量が、好ましくは1質量%以上、より好ましくは5質量%以上、更に好ましくは7質量%以上、更に好ましくは10質量%以上であり、また、好ましくは30質量%以下、より好ましくは25質量%以下、更に好ましくは20質量%以下であり、また、好ましくは1~30質量%、より好ましくは5~30質量%、更に好ましくは7~25質量%、更に好ましくは10~20質量%である<1>~<6>のいずれか1に記載の油脂組成物。
<8>ジアシルグリセロールを構成する脂肪酸中のドコサヘキサエン酸の含有量が、好ましくは0.3質量%以上、より好ましくは3質量%以上、更に好ましくは4質量%以上、更に好ましくは5質量%以上であり、また、好ましくは40質量%以下、より好ましくは30質量%以下、更に好ましくは25質量%以下、更に好ましくは20質量%以下であり、また、好ましくは0.3~40質量%、より好ましくは3~40質量%、更に好ましくは4~30質量%、更に好ましくは5~25質量%、更に好ましくは5~20質量%である<1>~<7>のいずれか1に記載の油脂組成物。
<9>ジアシルグリセロールを構成する脂肪酸中の飽和脂肪酸の合計含有量が、好ましくは15質量%以下、より好ましくは12質量%以下、更に好ましくは10質量%以下であり、また、好ましくは0.5質量%以上であり、また、好ましくは0~15質量%、より好ましくは0.5~12質量%、更に好ましくは0.5~10質量%である<1>~<8>のいずれか1に記載の油脂組成物。
<10>ジアシルグリセロールの含有量(X)とエイコサペンタエン酸の含有量(Y)とが、好ましくは下記式(2)の関係を満たし、より好ましくは下記式(3)の関係を満たし、更に好ましくは下記式(4)の関係を満たし、更に好ましくは下記式(5)の関係を満たし、更に好ましくは下記式(6)の関係を満たす、<1>~<9>のいずれか1に記載の油脂組成物。
X×0.6+Y>62 (2)
X×0.6+Y>65 (3)
X×0.6+Y>70 (4)
X×0.6+Y>75 (5)
X×0.6+Y>80 (6)
(式中、X及びYは前記と同義である)。
<11>油脂中のトリアシルグリセロールの含有量が、好ましくは1質量%以上、より好ましくは2質量%以上、更に好ましくは5質量%以上、更に好ましくは10質量%以上であり、また、好ましくは35質量%以下、より好ましくは30質量%以下、更に好ましくは25質量%以下、更に好ましくは20質量%以下であり、また、好ましくは1~35質量%、より好ましくは2~30質量%、更に好ましくは5~25質量%、更に好ましくは10~20質量%である<1>~<10>のいずれか1に記載の油脂組成物。
<12>油脂中のモノアシルグリセロールの含有量が、好ましくは15質量%以下、より好ましくは10質量%以下、更に好ましくは5質量%以下、更に好ましくは3質量%以下、更に好ましくは2質量%以下、更に好ましくは1.5質量%以下であり、また、好ましくは0質量%超、より好ましくは0.1質量%以上であり、また、好ましくは0~15質量%、より好ましくは0~10質量%、更に好ましくは0~5質量%、更に好ましくは0.1~3質量%、更に好ましくは0.1~2質量%、更に好ましくは0.1~1.5質量%である<1>~<11>のいずれか1に記載の油脂組成物。
<13>油脂中の遊離脂肪酸又はその塩の含有量が、好ましくは3質量%以下、より好ましくは2質量%以下、更に好ましくは1質量%以下であり、また、好ましくは0質量%超である<1>~<12>のいずれか1に記載の油脂組成物。
<14>油脂を構成する脂肪酸中のエイコサペンタエン酸の含有量が、好ましくは15~99質量%、より好ましくは15~98質量%、更に好ましくは18~98質量%、更に好ましくは20~98質量%、更に好ましくは25~97質量%、更に好ましくは30~95質量%、更に好ましくは40~95質量%、更に好ましくは45~95質量%、更に好ましくは45~90質量%である<1>~<13>のいずれか1に記載の油脂組成物。
<15>油脂を構成する脂肪酸中の不飽和脂肪酸の含有量が、好ましくは60~100質量%、より好ましくは70~99.8質量%、更に好ましくは80~99.5質量%である<1>~<14>のいずれか1に記載の油脂組成物。
<16>油脂を構成する脂肪酸中の飽和脂肪酸の合計含有量が、好ましくは15質量%以下、より好ましくは12質量%以下、更に好ましくは10質量%以下であり、また、好ましくは0.5質量%以上であり、また、好ましくは0~15質量%、より好ましくは0.5~12質量%、更に好ましくは0.5~10質量%である<1>~<15>のいずれか1に記載の油脂組成物。
<17>更に抗酸化剤を含有する<1>~<16>のいずれか1に記載の油脂組成物。
<18>好ましくは油脂由来の分別脂肪酸とグリセリンとのエステル化反応油を含有する<1>~<17>のいずれか1に記載の油脂組成物。
<19>分別脂肪酸が、好ましくは藻油、魚油、アザラシ油及び鯨油から選ばれる少なくとも1種の油脂に由来する<18>に記載の油脂組成物。
<20><1>~<19>のいずれか1に記載の油脂組成物を含有する飲食品。
<21><1>~<19>のいずれか1に記載の油脂組成物を含有する飼料。
(i)油脂のグリセリド組成
油脂をクロロホルム/メタノール(1/9)混合溶媒を用いて1mg/mlとなるように溶解し、メタノールで10倍希釈後、補正用の標準サンプルと共に高速液体クロマトグラフィー(HPLC)に供して分析した。
<標準サンプル>
(1)ジアシルグリセロール用:トリオレイン/ジオレイン/モノオレイン=5/80/15
(重量比)
(2)トリアシルグリセロール用:トリオレイン/ジオレイン/モノオレイン=90/5/5(重量比)
<HPLC分析条件>
(条件)
装置:UHPLC(サーモフィッシャーサイエンティフィック社製)
カラム:L-カラム C8(2.1×35mm×5μm)(化学物質評価研究機構製)
カラム温度:40℃
サンプル注入量:10μL
流速:0.5mL/min
移動相:(A)水/アセトニトリル=9/1 (B)イソプロパノール
日本油化学会編「基準油脂分析試験法」中の「脂肪酸メチルエステルの調製法(2.4.1.-1996)」に従って脂肪酸メチルエステルを調製し、得られた油脂サンプルを、American Oil Chemists. Society Official Method Ce 1f-96(GLC法)に準拠して測定した。
<GLC分析条件>
装置:アジレント7890B(アジレントテクノロジー社製)
カラム:CP-SIL88 50m×0.25mm×0.2μm(Agilent J&W社製)
キャリアガス:1.0mL He/min
インジェクター:Split(1:50)、T=300℃
ディテクター:FID、T=300℃
オーブン温度:150℃5min保持→1℃/min昇温→160℃5min保持→2℃/min昇温→200℃10min保持→10℃/min昇温→220℃5min保持
〔油脂組成物の調製〕
(1)表2に示す油脂a~油脂jを用意した。
油脂b:油脂a製造時のエステル化反応終了品を分子蒸留し、酸処理及び水洗を行い、処理油を得た。処理油を脱臭して油脂bを得た。
油脂c:大豆油を酵素により加水分解して得た脂肪酸455質量部、菜種油を酵素により加水分解して得た脂肪酸195質量部及びグリセリン107質量部を混合し、イオン交換樹脂に固定化した1,3位選択リパーゼ(ノボザイム社製)を触媒としてエステル化反応を行った。固定化酵素を濾別後、酸処理及び水洗を行い、処理油を得た。処理油を脱臭して油脂cを得た。
油脂d:油脂a製造時のシリカゲルカラムクロマトグラフィー精製において、トリアシルグリセロールを分画することで油脂dを得た。
油脂e:EPA-45RTG油(日本水産社製)を用いた。
油脂f:菜種油(日清オイリオ社製)を用いた。
油脂g:EPA(Combi-Blocks社製)100質量部とグリセリン50質量部をヘキサン溶媒中で混合し、イオン交換樹脂に固定化した1,3位選択リパーゼ(ノボザイム社製)を触媒としてエステル化反応後、固定化酵素を濾別した。その後、シリカゲルカラムクロマトグラフィーによりジアシルグリセロールを分画することで油脂gを得た。
油脂h:DDオイルタイプ2(日本水産社製)を用いた。
油脂i:life’s Omega 60(DSM社製)を用いた。
油脂j:純製ラードを用いた。本油脂は油脂gに飽和脂肪酸を一定以上含有させることを目的に使用しているため、一般的なラードと代替可能である。
上記で調製した油脂組成物10mgを25mL遠沈管に入れ、0.5M Tris-HCl buffer(pH7.7)100mLへCaCl2・2H2O(Sigma-Aldrich製)180mg、0.01%タウロコール酸ナトリウム(関東化学製)10mgを溶解させた胆汁酸溶液3mLを加え、34℃に調温した。34℃になったことを確認後、超音波ホモジナイズに2分間かけて胆汁酸ミセルを調製した。胆汁酸ミセルへコリパーゼ(Sigma-Aldrich製・Colipase from porcine pancreas,essentially salt-free,lyophilized powder)6μg、ブタ膵臓由来リパーゼ(Sigma-Aldrich製・Lipase from porcine pancreas,Type VI-S,>=20,000units/mg protein,lyophilized powder)2000Uを加え撹拌後、試験管へ500μLずつ分注した。37℃の恒温槽で振盪させた後、20分後に0.5M HCl100μLを添加し、反応を停止させた。クロロホルム/メタノール(2/1)混合溶媒5mLを加えて撹拌した後、蒸留水1mLを加えて再度撹拌した。3000rpm/min,25℃で5分間の遠心分離を2回行った後、メタノール層を除去し、有機層を乾固することで消化脂質を得た。
得られた消化脂質をクロロホルムに溶解させHPTLCガラスプレート(シリカゲル60,メルク製)上へ添加後、展開溶媒(クロロホルム/アセトン/酢酸=95/5/0.5)で展開して分画を行い、C21:0-TAG(Larodan製)250μgを添加しておいた試験管へ、掻きとった遊離脂肪酸画分のみを入れた。0.5M NaOH/MeOH溶液3mLを加えて撹拌後、80℃で5分間加熱した後、14%BF3・MeOH溶液(Sigma-Aldrich製)を加え、さらに80℃で2分間加熱しメチルエステル化を行った。次いで、飽和食塩水2mL、ヘキサン1mLを加え撹拌後、3000r/minで1分間遠心分離し、ヘキサン層のみを分取した後、さらにヘキサン1mLを加えて同様の操作を行い、ヘキサン層を合わせた。硫酸ナトリウムの脱水カラムを通した後、上記方法で脂肪酸組成を分析し、油脂組成物から遊離したエイコサペンタエン酸量と飽和脂肪酸量を求めた。
結果を表4に示す。
これに対して、トリアシルグリセロールを多く含有する油脂組成物では、エイコサペンタエン酸を多く含む場合でも、膵リパーゼによる加水分解の際に、油脂中の飽和脂肪酸がエイコサペンタエン酸と同等またはそれ以上に分解されてしまい、油脂から遊離した飽和脂肪酸量は多かった(比較例1~3)。また、たとえジアシルグリセロールを60%以上と高含有する場合でも、エイコサペンタエン酸の含有量が少ない場合は、油脂中の飽和脂肪酸が多く分解されて、遊離した飽和脂肪酸量は多かった(比較例4)。ジアシルグリセロールとエイコサペンタエン酸とが一定の関係を満たさない場合も十分な効果が見られず、遊離した飽和脂肪酸量は多かった(比較例5)。
Claims (3)
- 油脂中のジアシルグリセロールの含有量が60~100質量%、ジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量が15~99質量%であり、且つジアシルグリセロールの含有量(X)とエイコサペンタエン酸の含有量(Y)とが下記式(1);
X×0.6+Y>60 (1)
(式中、Xは油脂中のジアシルグリセロールの含有量(質量%)を示し、Yはジアシルグリセロールを構成する脂肪酸中のエイコサペンタエン酸の含有量(質量%)を示す。)
の関係を満たす油脂組成物。 - 油脂を構成する脂肪酸中の飽和脂肪酸の合計含有量が15質量%以下である請求項1記載の油脂組成物。
- 油脂中のモノアシルグリセロールの含有量が15質量%以下である請求項1又は2記載の油脂組成物。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US18/551,641 US20240164398A1 (en) | 2021-04-01 | 2022-03-31 | Oil/fat composition |
CN202280023643.0A CN117042617A (zh) | 2021-04-01 | 2022-03-31 | 油脂组合物 |
EP22781227.8A EP4316251A1 (en) | 2021-04-01 | 2022-03-31 | Oil/fat composition |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2021062788 | 2021-04-01 | ||
JP2021-062788 | 2021-04-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022211017A1 true WO2022211017A1 (ja) | 2022-10-06 |
Family
ID=83456603
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2022/016491 WO2022211017A1 (ja) | 2021-04-01 | 2022-03-31 | 油脂組成物 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20240164398A1 (ja) |
EP (1) | EP4316251A1 (ja) |
JP (1) | JP2022159190A (ja) |
CN (1) | CN117042617A (ja) |
TW (1) | TW202304309A (ja) |
WO (1) | WO2022211017A1 (ja) |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04300825A (ja) * | 1991-03-28 | 1992-10-23 | Kao Corp | 血清トリグリセリド濃度低下剤 |
JPH0889265A (ja) * | 1994-09-29 | 1996-04-09 | Osaka City | 高度不飽和脂肪酸含有トリグリセリドの製造方法 |
JP2004208539A (ja) * | 2002-12-27 | 2004-07-29 | Kao Corp | ジグリセリドの製造方法 |
JP2004222595A (ja) * | 2003-01-23 | 2004-08-12 | Kao Corp | ジグリセリドの製造方法 |
JP2004222594A (ja) * | 2003-01-23 | 2004-08-12 | Kao Corp | ジグリセリドの製造方法 |
WO2007132888A1 (ja) * | 2006-05-16 | 2007-11-22 | National Institute Of Advanced Industrial Science And Technology | 平滑筋収縮抑制剤 |
WO2008133573A1 (en) * | 2007-04-26 | 2008-11-06 | Patrick Adlercreutz | A polyunsaturated fatty acid (pufa) enriched marine oil comprising eicosapentaenoic acid (epa) and docosahexaenoic acid (dha), and a process of production thereof |
US20100093856A1 (en) * | 2006-09-19 | 2010-04-15 | Deckelbaum Richard J | Omega-3 diglyceride emulsions |
JP2020503388A (ja) | 2016-12-23 | 2020-01-30 | ビーエーエスエフ エーエス | 悪液質を予防及び/又は処置するためのオメガ−3脂肪酸組成物 |
-
2022
- 2022-03-31 US US18/551,641 patent/US20240164398A1/en active Pending
- 2022-03-31 TW TW111112396A patent/TW202304309A/zh unknown
- 2022-03-31 WO PCT/JP2022/016491 patent/WO2022211017A1/ja active Application Filing
- 2022-03-31 EP EP22781227.8A patent/EP4316251A1/en active Pending
- 2022-03-31 JP JP2022058140A patent/JP2022159190A/ja active Pending
- 2022-03-31 CN CN202280023643.0A patent/CN117042617A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04300825A (ja) * | 1991-03-28 | 1992-10-23 | Kao Corp | 血清トリグリセリド濃度低下剤 |
JPH0889265A (ja) * | 1994-09-29 | 1996-04-09 | Osaka City | 高度不飽和脂肪酸含有トリグリセリドの製造方法 |
JP2004208539A (ja) * | 2002-12-27 | 2004-07-29 | Kao Corp | ジグリセリドの製造方法 |
JP2004222595A (ja) * | 2003-01-23 | 2004-08-12 | Kao Corp | ジグリセリドの製造方法 |
JP2004222594A (ja) * | 2003-01-23 | 2004-08-12 | Kao Corp | ジグリセリドの製造方法 |
WO2007132888A1 (ja) * | 2006-05-16 | 2007-11-22 | National Institute Of Advanced Industrial Science And Technology | 平滑筋収縮抑制剤 |
US20100093856A1 (en) * | 2006-09-19 | 2010-04-15 | Deckelbaum Richard J | Omega-3 diglyceride emulsions |
WO2008133573A1 (en) * | 2007-04-26 | 2008-11-06 | Patrick Adlercreutz | A polyunsaturated fatty acid (pufa) enriched marine oil comprising eicosapentaenoic acid (epa) and docosahexaenoic acid (dha), and a process of production thereof |
JP2020503388A (ja) | 2016-12-23 | 2020-01-30 | ビーエーエスエフ エーエス | 悪液質を予防及び/又は処置するためのオメガ−3脂肪酸組成物 |
Non-Patent Citations (2)
Title |
---|
CELL METABOLISM, vol. 15, 2012, pages 518 - 533 |
FOOD CHEM., vol. 160, 2014, pages 61 - 66 |
Also Published As
Publication number | Publication date |
---|---|
JP2022159190A (ja) | 2022-10-17 |
US20240164398A1 (en) | 2024-05-23 |
CN117042617A (zh) | 2023-11-10 |
EP4316251A1 (en) | 2024-02-07 |
TW202304309A (zh) | 2023-02-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Lee et al. | Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks | |
KR100684642B1 (ko) | 어유 유래 글리세라이드 유지 조성물 및 이의 제조방법 | |
US20040209953A1 (en) | Glyceride compositions and methods of making and using same | |
EA023523B1 (ru) | Твердые жировые композиции, содержащие полиненасыщенные жирные кислоты, и способы их получения и использования | |
US7604966B2 (en) | Process for the production of structured lipid mixtures | |
JP6364538B2 (ja) | 油脂組成物 | |
Ferreira-Dias et al. | Bioprocess technologies for production of structured lipids as nutraceuticals | |
WO2022211017A1 (ja) | 油脂組成物 | |
JP3544247B2 (ja) | 血小板凝集能抑制用薬剤組成物 | |
CN112618723A (zh) | 一种结构化磷脂及其制备方法和应用 | |
JP2024051306A (ja) | 油脂組成物 | |
JP6797269B2 (ja) | 油脂組成物 | |
TW202000874A (zh) | Dha富集的多不飽和脂肪酸組合物 | |
JP7382942B2 (ja) | リパーゼ加水分解反応を用いるドコサヘキサエン酸含有グリセリドの製造方法 | |
Willett | Production of menhaden oil-based structured lipids: organogelation, microencapsulation, and application in yellow cake | |
JP2022088158A (ja) | 油脂組成物 | |
JP2023067821A (ja) | 油脂組成物 | |
Zou et al. | Preparation of medium-and long-chain triacylglycerols rich in n-3 polyunsaturated fatty acids by bio-imprinted lipase-catalyzed interesterification | |
Marangoni et al. | Trends in Interesterification of Fats and Oils | |
CA3155544A1 (en) | Enriched polyunsaturated fatty acid compositions | |
JP2022088159A (ja) | 油脂組成物 | |
JPH0913077A (ja) | 臓器蓄積性の高い油脂 | |
WO2011143229A2 (en) | Lipid compositions and structured lipids containing phospholipids, oral formulations containing the same and methods of making the same | |
Huey | New Palm Oil Products by Enzymatic Interesterification and Dry Fractionation |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22781227 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 18551641 Country of ref document: US |
|
WWE | Wipo information: entry into national phase |
Ref document number: 202280023643.0 Country of ref document: CN |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2022781227 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2022781227 Country of ref document: EP Effective date: 20231102 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |