Oxidative Stability of Polyunsaturated Triacylglycerols Encapsulated in Oleaginous Yeast

Oleaginous yeast cells have the ability to synthesize oil from carbon sources or to adsorb fatty acids from their growth medium. Fish oil or conjugated linoleic acid (CLA)-rich oils encapsulated in Cryptococcus curvatus were protected from oxidation for more than 7 weeks. Oil-containing dead and via...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2008-08, Vol.85 (8), p.711-716
Main Authors: Iassonova, Diliara R, Hammond, Earl G, Beattie, Samuel E
Format: Article
Language:English
Subjects:
Agriculture
Air flow
Biological and medical sciences
Biomaterials
Biotechnology
Carbon dioxide
Carbon sources
cheese whey
Chemistry
Chemistry and Materials Science
CLA
conjugated linoleic acid
Cryptococcus (Hyphomycetes)
Cryptococcus curvatus
Encapsulation
Experiments
Fat industries
fatty acid composition
Fatty acids
Fermentation
Fish oil
Fish oils
Food industries
Food Science
Fundamental and applied biological sciences. Psychology
Hydrochloric acid
Industrial Chemistry/Chemical Engineering
Lactose
long chain fatty acids
Oleaginous yeast
omega-3 fatty acids
Original Paper
Oxidative stability
Polyunsaturated fatty acids
Rheumatoid arthritis
Sample size
Sulfuric acid
Yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Oleaginous yeast cells have the ability to synthesize oil from carbon sources or to adsorb fatty acids from their growth medium. Fish oil or conjugated linoleic acid (CLA)-rich oils encapsulated in Cryptococcus curvatus were protected from oxidation for more than 7 weeks. Oil-containing dead and viable yeast as well as oils extracted from dead or viable yeast were incubated at 52 °C in the dark. Oils extracted from yeast at the beginning of the experiment began oxidizing almost immediately and exceeded peroxide values (PV) of 20 mequiv/kg within a few days and eventually reaching PV > 100 mequiv/kg. After 56 days of incubation the PV value of oil from viable cells grown on fish oil was 3.8 ± 0.1 and 5.5 ± 0.8 mequiv/kg from dead cells. After 42 days of incubation the PV of oil from viable CLA containing yeast was 1.1 ± 0.2 mequiv/kg and 1.7 ± 0.5 from dead CLA containing yeast. C. curvatus encapsulation significantly improved oxidative stability of long-chain polyunsaturated fatty acids (LCPUFA) and CLA. Yeast cell viability was not critical for oxidative stability of the encapsulated oil.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-008-1255-5