Conversion of Mutton Fat to Cocoa Butter Equivalent by Increasing the Unsaturated Fatty Acids at the Sn-2 Position of Triacylglycerol Through Fermentation by Yarrowia Lipolytica

摘要: Mutton fat has a similar fatty acid profile with Cocoa Butter (CB), except that its degree of unsaturation Triacylglycerol (TAG) at the Sn-2 position is considerably lower than CB and maybe increased by specific lipase to produce Equivalent (CBE), healthy functional lipid. However, there no commercially available can be used convert mutton CBE improving Unsaturated Fatty Acids (UFA) position. Similar plant, yeast contains higher UFAs animal fat. In this study, we investigated conversion fermentation oleaginous Yarrowia lipolytica which acts as “Sn-2 lipase”. The was able grow on sole carbon source yielding dry cell weight 14.11 g L-1 33.1% lipid content after 3 days cultivation. At optimal conditions, TAGs from 61.5 (mutton fat) 89.3% (cellar lipid, 72 h) while amount Saturated (SFA) Total (TFA) decreased 58.9 34.5%. addition, presence methyl stearate co-substrate in medium improved ratio SFAs/TFAs. It found 24.60% palmitic acid, 31.34% stearic 34.29% oleic 5.57% linoleic (84.66%) resembled when grown fat/methyl (with 60/40) source. These results suggest biotransformation or metabolism could directed using mixtures inexpensive fats saturated co-substrates, lipids predetermined composition, such CBE.