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© Fabrice Chrétien with Ultrapole, colorized by Jean-Marc Panaud
Cellule souche (en jaune) de muscle squelettique partiellement recouverte par la membrane basale, migrant sur une fibre musculaire (en bleu).
Publication : Food chemistry

Enzymatic production of bioactive docosahexaenoic acid phenolic ester

Scientific Fields
Diseases
Organisms
Applications
Technique

Published in Food chemistry - 16 Sep 2014

Roby MH, Allouche A, Dahdou L, De Castro VC, da Silva PH, Targino BN, Huguet M, Paris C, Chrétien F, Guéant RM, Desobry S, Oster T, Humeau C

Link to Pubmed [PMID] – 25308686

Food Chem 2015 Mar;171:397-404

Docosahexaenoic acid (DHA) is increasingly considered for its health benefits. However, its use as functional food ingredient is still limited by its instability. In this work, we developed an efficient and solvent-free bioprocess for the synthesis of a phenolic ester of DHA. A fed-batch process catalyzed by Candida antarctica lipase B was optimised, leading to the production of 440 g/L vanillyl ester (DHA-VE). Structural characterisation of the purified product indicated acylation of the primary OH group of vanillyl alcohol. DHA-VE exhibited a high radical scavenging activity in acellular systems. In vivo experiments showed increased DHA levels in erythrocytes and brain tissues of mice fed DHA-VE-supplemented diet. Moreover, in vitro neuroprotective properties of DHA-VE were demonstrated in rat primary neurons exposed to amyloid-β oligomers. In conclusion, DHA-VE synergized the main beneficial effects of two common natural biomolecules and therefore appears a promising functional ingredient for food applications.

http://www.ncbi.nlm.nih.gov/pubmed/25308686