Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin
l‐α‐Glycerylphosphorylcholine (l‐α‐GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study was to prepare l‐α‐GPC via Novozy...
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| Veröffentlicht in: | Biotechnology progress 2020-01, Vol.36 (1), p.e2910-n/a |
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| creator | Kim, Jeongeun Song, Yejin Lee, Soo Jeong Lee, Jung Eun Chung, Min‐Yu Kim, In‐Hwan Kim, Byung Hee |
| description | l‐α‐Glycerylphosphorylcholine (l‐α‐GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study was to prepare l‐α‐GPC via Novozym 435 (an immobilized Candida antarctica lipase B)‐catalyzed hydrolysis of soy phosphatidylcholine or a fractionated soy lecithin, from which triacylglycerols were completely removed, followed by food‐grade solvent extraction of l‐α‐GPC from the reaction products. The reaction was performed in n‐hexane–water biphasic media in a stirred‐batch reactor. Phosphatidylcholine was completely hydrolyzed to l‐α‐GPC under optimal conditions: temperature, 55°C; water content, 100 wt% of the substrate weight; enzyme loading, 10 wt% of the substrate weight; and reaction time of 6 hr (for soy phosphatidylcholine) or 8 hr (for fractionated soy lecithin). Water‐soluble fractions of the reaction products containing 98.6 area% l‐α‐GPC (from soy phosphatidylcholine) or 52.4 area% glycerophosphodiesters, including l‐α‐GPC (from fractionated soy lecithin), were obtained after phase separation of the media. The resulting products would be suitable for use as food‐grade cognitive enhancers because of the use of enzymatic reaction and food‐grade solvent extraction. |
| doi_str_mv | 10.1002/btpr.2910 |
| format | Article |
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The aim of this study was to prepare l‐α‐GPC via Novozym 435 (an immobilized Candida antarctica lipase B)‐catalyzed hydrolysis of soy phosphatidylcholine or a fractionated soy lecithin, from which triacylglycerols were completely removed, followed by food‐grade solvent extraction of l‐α‐GPC from the reaction products. The reaction was performed in n‐hexane–water biphasic media in a stirred‐batch reactor. Phosphatidylcholine was completely hydrolyzed to l‐α‐GPC under optimal conditions: temperature, 55°C; water content, 100 wt% of the substrate weight; enzyme loading, 10 wt% of the substrate weight; and reaction time of 6 hr (for soy phosphatidylcholine) or 8 hr (for fractionated soy lecithin). Water‐soluble fractions of the reaction products containing 98.6 area% l‐α‐GPC (from soy phosphatidylcholine) or 52.4 area% glycerophosphodiesters, including l‐α‐GPC (from fractionated soy lecithin), were obtained after phase separation of the media. The resulting products would be suitable for use as food‐grade cognitive enhancers because of the use of enzymatic reaction and food‐grade solvent extraction.</description><identifier>ISSN: 8756-7938</identifier><identifier>EISSN: 1520-6033</identifier><identifier>DOI: 10.1002/btpr.2910</identifier><identifier>PMID: 31513729</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><subject>Acetylcholine ; Alzheimer's disease ; Batch reactors ; Cognitive ability ; Dementia disorders ; Food ; food‐grade cognitive enhancer ; Fungal Proteins - metabolism ; Glycerylphosphorylcholine - biosynthesis ; Glycerylphosphorylcholine - chemistry ; Glycerylphosphorylcholine - isolation & purification ; Glycine max - chemistry ; Lecithin ; Lipase ; Lipase - metabolism ; l‐α‐glycerylphosphorylcholine ; Moisture content ; Molecular Structure ; Neurodegenerative diseases ; Neurotransmitters ; Novozym 435 ; Phase separation ; Phosphatidylcholine ; Reaction products ; Reaction time ; Solvent extraction ; Solvent extraction processes ; Solvents ; Substrates ; Triglycerides ; Water content ; Weight</subject><ispartof>Biotechnology progress, 2020-01, Vol.36 (1), p.e2910-n/a</ispartof><rights>2019 American Institute of Chemical Engineers</rights><rights>2019 American Institute of Chemical Engineers.</rights><rights>2020 American Institute of Chemical Engineers</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3530-9279fdc316dd87c29d3e319037dde1efeb5a95fa02e38e6b65ffb96747d1ca5c3</citedby><cites>FETCH-LOGICAL-c3530-9279fdc316dd87c29d3e319037dde1efeb5a95fa02e38e6b65ffb96747d1ca5c3</cites><orcidid>0000-0002-4599-6775</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fbtpr.2910$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fbtpr.2910$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31513729$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kim, Jeongeun</creatorcontrib><creatorcontrib>Song, Yejin</creatorcontrib><creatorcontrib>Lee, Soo Jeong</creatorcontrib><creatorcontrib>Lee, Jung Eun</creatorcontrib><creatorcontrib>Chung, Min‐Yu</creatorcontrib><creatorcontrib>Kim, In‐Hwan</creatorcontrib><creatorcontrib>Kim, Byung Hee</creatorcontrib><title>Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin</title><title>Biotechnology progress</title><addtitle>Biotechnol Prog</addtitle><description>l‐α‐Glycerylphosphorylcholine (l‐α‐GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study was to prepare l‐α‐GPC via Novozym 435 (an immobilized Candida antarctica lipase B)‐catalyzed hydrolysis of soy phosphatidylcholine or a fractionated soy lecithin, from which triacylglycerols were completely removed, followed by food‐grade solvent extraction of l‐α‐GPC from the reaction products. The reaction was performed in n‐hexane–water biphasic media in a stirred‐batch reactor. Phosphatidylcholine was completely hydrolyzed to l‐α‐GPC under optimal conditions: temperature, 55°C; water content, 100 wt% of the substrate weight; enzyme loading, 10 wt% of the substrate weight; and reaction time of 6 hr (for soy phosphatidylcholine) or 8 hr (for fractionated soy lecithin). Water‐soluble fractions of the reaction products containing 98.6 area% l‐α‐GPC (from soy phosphatidylcholine) or 52.4 area% glycerophosphodiesters, including l‐α‐GPC (from fractionated soy lecithin), were obtained after phase separation of the media. The resulting products would be suitable for use as food‐grade cognitive enhancers because of the use of enzymatic reaction and food‐grade solvent extraction.</description><subject>Acetylcholine</subject><subject>Alzheimer's disease</subject><subject>Batch reactors</subject><subject>Cognitive ability</subject><subject>Dementia disorders</subject><subject>Food</subject><subject>food‐grade cognitive enhancer</subject><subject>Fungal Proteins - metabolism</subject><subject>Glycerylphosphorylcholine - biosynthesis</subject><subject>Glycerylphosphorylcholine - chemistry</subject><subject>Glycerylphosphorylcholine - isolation & purification</subject><subject>Glycine max - chemistry</subject><subject>Lecithin</subject><subject>Lipase</subject><subject>Lipase - metabolism</subject><subject>l‐α‐glycerylphosphorylcholine</subject><subject>Moisture content</subject><subject>Molecular Structure</subject><subject>Neurodegenerative diseases</subject><subject>Neurotransmitters</subject><subject>Novozym 435</subject><subject>Phase separation</subject><subject>Phosphatidylcholine</subject><subject>Reaction products</subject><subject>Reaction time</subject><subject>Solvent extraction</subject><subject>Solvent extraction processes</subject><subject>Solvents</subject><subject>Substrates</subject><subject>Triglycerides</subject><subject>Water content</subject><subject>Weight</subject><issn>8756-7938</issn><issn>1520-6033</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kc1qFTEYhkNR2mPtwhsoA250MW1-mmSytKX-QEEpdR0yyRfPlMxkmsxBxpX0Cnor3ogX4ZWY6akKQhchX3gfHj7yIvSC4COCMT1upzEdUUXwDloRTnEtMGNP0KqRXNRSsWYPPcv5GmPcYEF30R4jnDBJ1Qrdng_f5t5Mna3GBKNJZYxDFX3lY3S_vt99ScZBFcr088fyDLOFNIdxHXM5ZbLrGLoBKp9iX-U4V9uoeNy_MKaSG7u4zQTungtgu2ndDc_RU29ChoOHex99fnt-dfa-vvj47sPZm4vaMs5wrahU3llGhHONtFQ5BowozKRzQMBDy43i3mAKrAHRCu59q4Q8kY5Ywy3bR6-23jHFmw3kSfddthCCGSBusqZUYYUFaWRBX_6HXsdNGsp2mjJORfnIhhfq9ZayKeacwOsxdb1JsyZYL8XopRi9FFPYwwfjpu3B_SX_NFGA4y3wtQswP27Sp1efLu-VvwGNjJ-q</recordid><startdate>202001</startdate><enddate>202001</enddate><creator>Kim, Jeongeun</creator><creator>Song, Yejin</creator><creator>Lee, Soo Jeong</creator><creator>Lee, Jung Eun</creator><creator>Chung, Min‐Yu</creator><creator>Kim, In‐Hwan</creator><creator>Kim, Byung Hee</creator><general>John Wiley & Sons, Inc</general><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4599-6775</orcidid></search><sort><creationdate>202001</creationdate><title>Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin</title><author>Kim, Jeongeun ; Song, Yejin ; Lee, Soo Jeong ; Lee, Jung Eun ; Chung, Min‐Yu ; Kim, In‐Hwan ; Kim, Byung Hee</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3530-9279fdc316dd87c29d3e319037dde1efeb5a95fa02e38e6b65ffb96747d1ca5c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acetylcholine</topic><topic>Alzheimer's disease</topic><topic>Batch reactors</topic><topic>Cognitive ability</topic><topic>Dementia disorders</topic><topic>Food</topic><topic>food‐grade cognitive enhancer</topic><topic>Fungal Proteins - metabolism</topic><topic>Glycerylphosphorylcholine - biosynthesis</topic><topic>Glycerylphosphorylcholine - chemistry</topic><topic>Glycerylphosphorylcholine - isolation & purification</topic><topic>Glycine max - chemistry</topic><topic>Lecithin</topic><topic>Lipase</topic><topic>Lipase - metabolism</topic><topic>l‐α‐glycerylphosphorylcholine</topic><topic>Moisture content</topic><topic>Molecular Structure</topic><topic>Neurodegenerative diseases</topic><topic>Neurotransmitters</topic><topic>Novozym 435</topic><topic>Phase separation</topic><topic>Phosphatidylcholine</topic><topic>Reaction products</topic><topic>Reaction time</topic><topic>Solvent extraction</topic><topic>Solvent extraction processes</topic><topic>Solvents</topic><topic>Substrates</topic><topic>Triglycerides</topic><topic>Water content</topic><topic>Weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Jeongeun</creatorcontrib><creatorcontrib>Song, Yejin</creatorcontrib><creatorcontrib>Lee, Soo Jeong</creatorcontrib><creatorcontrib>Lee, Jung Eun</creatorcontrib><creatorcontrib>Chung, Min‐Yu</creatorcontrib><creatorcontrib>Kim, In‐Hwan</creatorcontrib><creatorcontrib>Kim, Byung Hee</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Biotechnology progress</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Jeongeun</au><au>Song, Yejin</au><au>Lee, Soo Jeong</au><au>Lee, Jung Eun</au><au>Chung, Min‐Yu</au><au>Kim, In‐Hwan</au><au>Kim, Byung Hee</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin</atitle><jtitle>Biotechnology progress</jtitle><addtitle>Biotechnol Prog</addtitle><date>2020-01</date><risdate>2020</risdate><volume>36</volume><issue>1</issue><spage>e2910</spage><epage>n/a</epage><pages>e2910-n/a</pages><issn>8756-7938</issn><eissn>1520-6033</eissn><abstract>l‐α‐Glycerylphosphorylcholine (l‐α‐GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study was to prepare l‐α‐GPC via Novozym 435 (an immobilized Candida antarctica lipase B)‐catalyzed hydrolysis of soy phosphatidylcholine or a fractionated soy lecithin, from which triacylglycerols were completely removed, followed by food‐grade solvent extraction of l‐α‐GPC from the reaction products. The reaction was performed in n‐hexane–water biphasic media in a stirred‐batch reactor. Phosphatidylcholine was completely hydrolyzed to l‐α‐GPC under optimal conditions: temperature, 55°C; water content, 100 wt% of the substrate weight; enzyme loading, 10 wt% of the substrate weight; and reaction time of 6 hr (for soy phosphatidylcholine) or 8 hr (for fractionated soy lecithin). Water‐soluble fractions of the reaction products containing 98.6 area% l‐α‐GPC (from soy phosphatidylcholine) or 52.4 area% glycerophosphodiesters, including l‐α‐GPC (from fractionated soy lecithin), were obtained after phase separation of the media. The resulting products would be suitable for use as food‐grade cognitive enhancers because of the use of enzymatic reaction and food‐grade solvent extraction.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><pmid>31513729</pmid><doi>10.1002/btpr.2910</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-4599-6775</orcidid></addata></record> |
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| subjects | Acetylcholine Alzheimer's disease Batch reactors Cognitive ability Dementia disorders Food food‐grade cognitive enhancer Fungal Proteins - metabolism Glycerylphosphorylcholine - biosynthesis Glycerylphosphorylcholine - chemistry Glycerylphosphorylcholine - isolation & purification Glycine max - chemistry Lecithin Lipase Lipase - metabolism l‐α‐glycerylphosphorylcholine Moisture content Molecular Structure Neurodegenerative diseases Neurotransmitters Novozym 435 Phase separation Phosphatidylcholine Reaction products Reaction time Solvent extraction Solvent extraction processes Solvents Substrates Triglycerides Water content Weight |
| title | Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin |
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