Very long chain fatty acid compositions
阅读说明：本技术 极长链脂肪酸组合物 (Very long chain fatty acid compositions ) 是由 H·斯文森 B·克里斯汀森 于 2019-12-05 设计创作，主要内容包括：本发明涉及包含含有极长链不饱和脂肪酸的脂肪酸混合物的组合物。脂肪酸混合物的脂肪酸是从天然油脂中分离出来的。特别地,所述脂肪酸混合物包含丰富量的极长链单不饱和脂肪酸(VLCMUFA)和极长链多不饱和脂肪酸(VLCPUFA)。在本发明的一个实施方式中,脂肪酸混合物中胆固醇的量被最小化,并且本发明提供了一种生产方法。(The present invention relates to compositions comprising fatty acid mixtures containing very long chain unsaturated fatty acids. The fatty acid of the fatty acid mixture is separated from the natural oil. In particular, the fatty acid mixture comprises abundant amounts of very long chain monounsaturated fatty acids (VLCMUFA) and very long chain polyunsaturated fatty acids (VLCPUFA). In one embodiment of the invention, the amount of cholesterol in the fatty acid mixture is minimized and the invention provides a method of production.)
1. A composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 4% by weight very long chain monounsaturated fatty acids and at least 1% by weight very long chain polyunsaturated fatty acids, wherein the fatty acids are derived from natural fats and oils, and wherein the very long chain monounsaturated fatty acids and the very long chain polyunsaturated fatty acids have a chain length of 24 or more carbon atoms.
2. The composition of claim 1, wherein the natural oil is a marine oil or an oil from a freshwater organism.
3. The composition of claim 1 or 2, wherein the natural oil is selected from the group consisting of fish oil, mollusk oil, crustacean oil, marine mammal oil, plankton oil, algal oil, and microalgal oil.
4. The composition of any one of claims 1-3, wherein the fatty acid mixture comprises at least 30% by weight of monounsaturated fatty acids and polyunsaturated fatty acids.
5. The composition of any one of claims 1-4, wherein the fatty acid mixture comprises at least 8.0% by weight of very long chain monounsaturated fatty acids.
6. The composition of any one of claims 1-5, wherein the fatty acid mixture comprises at least 15% by weight of very long chain monounsaturated fatty acids.
7. The composition of any one of claims 1-6, wherein the fatty acid mixture comprises at least 1% by weight of very long chain monounsaturated fatty acids with a chain length of more than 24 carbon atoms.
8. The composition of any one of claims 1-7, wherein the fatty acid mixture comprises at least 6% by weight of very long chain monounsaturated fatty acids with a chain length of more than 24 carbon atoms.
9. The composition of any one of claims 1-8, wherein the fatty acid mixture comprises at least 2% by weight of one or more very long chain polyunsaturated fatty acids.
10. The composition of any one of claims 1-9, wherein the fatty acid mixture comprises at least 5% by weight of one or more very long chain polyunsaturated fatty acids.
11. The composition of any one of claims 1-10, wherein the fatty acid mixture comprises at least 10% by weight of one or more very long chain polyunsaturated fatty acids.
12. The composition of any one of claims 1-11, wherein the fatty acid mixture comprises at least 10% by weight of one or more very long chain omega-3 polyunsaturated fatty acids.
13. The composition of any one of claims 1-12, wherein the fatty acid mixture comprises a total amount of at least 20% of very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids.
14. The composition of any one of claims 1-13, wherein the fatty acid mixture comprises a total amount of at least 50% very long chain monounsaturated fatty acids and very long chain omega-3 polyunsaturated fatty acids.
15. The composition of any one of claims 1-14, wherein the fatty acid mixture comprises very long chain monounsaturated fatty acids and very long chain omega-3 polyunsaturated fatty acids in a weight ratio of 3:1 to 1: 2.
16. The composition of any one of claims 1-15, wherein the fatty acid mixture comprises at least 5% by weight of one or more C28 very long chain polyunsaturated fatty acids.
17. The composition of any one of claims 1-16, wherein the fatty acid mixture comprises at least 5% by weight of at least one of very long chain fatty acids C28:6n3 and C28:8n 3.
18. The composition of any one of claims 1-17, wherein the fatty acid mixture comprises at least 5% by weight of very long chain fatty acids C26:6n 3.
19. The composition of any one of claims 1-18, wherein the fatty acid mixture comprises at least 5% by weight of very long chain fatty acids C24:5n 3.
20. The composition of any one of claims 1-19, wherein the fatty acid mixture further comprises at least 1% by weight of C18-C22 monounsaturated fatty acids.
21. The composition of any one of claims 1-20, wherein the fatty acid mixture further comprises at least 1% by weight of C18-C22 polyunsaturated fatty acids.
22. The composition of any one of claims 1-21, wherein the fatty acid is in the form of a free fatty acid, a free fatty acid salt, a monoglyceride, diglyceride, triglyceride, ethyl ester, wax ester, cholesterol ester, ceramide, phospholipid, or sphingomyelin, alone or in combination.
23. A composition according to any one of claims 1 to 21, wherein the fatty acid is in the form of a free fatty acid, a fatty acid salt, an ethyl ester, a glyceride or a wax ester.
24. The composition of any one of claims 1-23, wherein the fatty acid mixture comprises less than 5mg/g cholesterol.
25. The composition of any one of claims 1-24, wherein the fatty acid mixture has a gardner color of less than 8.
26. The composition of any one of claims 1-25, wherein the fatty acid mixture comprises less than 2 μ g/kg benzo (a) pyrene (BAP) and/or less than 10 μ g/kg polycyclic aromatic hydrocarbons (4 PAH).
27. The composition of any one of claims 1-26 for use as a medicament, nutraceutical, food supplement, food additive or cosmetic.
28. A method for producing a composition comprising a fatty acid mixture comprising very long chain polyunsaturated fatty acids (VLCPUFA) and very long chain monounsaturated fatty acids (VLCMUFA), wherein the fatty acid mixture is prepared from a grease material, the method comprising the steps of:
i) converting free cholesterol present in the fatty material to cholesterol esters; and
ii) separating the cholesteryl ester of step i) from the very long chain fatty acid ester present in the material of step i).
29. A process according to claim 28 wherein in step i) the fatty material is contacted with an esterification catalyst, such as a lipase, to convert free cholesterol to cholesterol esters.
30. A process according to claim 28 or 29 wherein in step ii) the fat material comprising cholesterol esters and fatty acid esters from step i) is distilled.
31. The method of any one of claims 28-30, for the manufacture of a composition according to any one of claims 1-23, comprising less than 5mg/g cholesterol.
Technical Field
The present invention relates to fatty acid mixtures comprising very long chain unsaturated fatty acids. In particular, the present invention provides compositions comprising mixtures of fatty acids wherein the content of both very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids is enriched.
Background
Among the long chain fatty acids, long chain polyunsaturated fatty acids (LCPUFAs), especially long chain omega-3 fatty acids (LCn3), fatty acids with chain lengths of C20-C22, are of greatest interest in the literature. The abbreviations EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) have become well known names describing fish oils and other sources of valuable omega-3 acids. There are also products on the market which are rich in alpha-linoleic acid (ALA) from plant sources. Recently, long chain monounsaturated fatty acids (LCMUFA) with chain lengths of C20-C22 have been the focus of scientific interest. See, for example, Breivik and Vojnovic, long chain monounsaturated fatty acid compositions and methods for their production, US9,409,851B2.
In this regard, it should be noted that lipids are described by the formula X: YnZ, where X is the number of carbon atoms in its alkyl chain and Y is the number of double bonds in the chain; wherein "nZ" is the number of carbon atoms from the methyl end group to the first double bond. In practice, the double bonds are all cis. In polyunsaturated fatty acids, each double bond is substituted by a methylene group (-CH)2) Spaced from the other double bond. Using this nomenclature, EPA is 20:5n 3; DHA is 22:6n3, ALA is C18:3n3, and C20:1n9 and C22:1n11 represent LCMUFA which is most abundant in North Atlantic fish oil.
Furthermore, natural sources of omega-3 fatty acids (e.g., fish oils) also contain shorter and longer fatty acids than C20-C22. As used herein, the term very long chain fatty acid (or VLCFA) is intended to mean a fatty acid (or FA) with a chain length of greater than 22 carbon atoms; the term very long chain polyunsaturated fatty acid (or VLCPUFA) is intended to mean a polyunsaturated fatty acid (or PUFA) with a chain length of more than 22 carbon atoms; the term very long chain monounsaturated fatty acid (or VLCMUFA) is intended to mean monounsaturated fatty acids (or MUFA) with a chain length of more than 22 carbon atoms; while the term VLCn3 is intended to denote polyunsaturated omega-3 fatty acids with chain lengths greater than 22 carbon atoms, it is understood that VLCn3 represents a subclass of VLCPUFA. The term Very Long Chain Saturated Fatty Acid (VLCSFA) is intended to mean a saturated fatty acid (or SFA) with a chain length of more than 22 carbon atoms. The term very long chain unsaturated fatty acid (or VLCUSFA) is intended to mean an unsaturated fatty acid with a chain length of more than 22 carbon atoms, i.e. an unsaturated fatty acid with a chain length of equal to or more than 24 carbon atoms, and encompasses VLCMUFA and VLCPUFA.
To produce a marine omega-3-concentrate rich in EPA and DHA, a conventional industrial process is designed to concentrate the polyunsaturated C20-C22 fraction by removing short chain fatty acids as well as molecules larger than C22 fatty acids. Examples of such processes are molecular/short path distillation, urea fractionation, extraction and chromatography processes, all of which can be used to concentrate C20-22 fractions of marine fatty acids and similar materials derived from other sources. For a review of these methods see Breivik H (2007) centers, Breivik H (eds.), in "Long-Chain Omega-3 essential Oils (Long-Chain Omega-3 Specialty Oils)", The oil Press, PJ Barnes & Associates, Bridgwater, UK, pp.111-. Some protocols for concentrating C20-C22MUFA are given in US9,409,851B 2.
Polyunsaturated fatty acids are very easily oxidized. In order to comply with the pharmacopoeia and voluntary standards which impose an upper limit on the oligomeric/polymeric oxidation products, the components with a chain length exceeding DHA are generally removed, for example by distillation, extraction and similar methods. In addition, such higher molecular weight components of marine oils are often associated with undesirable unsaponifiable constituents of such oils, including cholesterol, as well as with organic contaminants, such as brominated diphenyl ethers.
However, bioactive PUFAS including omega-3 acids are not limited to the C20 and C22 chain lengths of EPA and DHA. According to the American society of petrochemists lipid pool, VLCPUFA of the omega-3 and omega-6 families are present in the retina, brain and sperm. In 2014, the american petroleum chemist association lipid library updated an overview of VLCPUFA metabolism in mammals. This review provides information that VLCPUFA has been isolated in mammals to retinal tissue, testes, brain and sperm. Furthermore, this review provides very useful information about the valuable physiological effects of VLCPUFA, including their importance for optimal function of eye and brain tissue and male fertility. On the other hand, this review indicates that unlike LCPUFAs, VLCPUFA is not available from dietary sources and must therefore be synthesized in situ from shorter chain fatty acid precursors.
Because of this belief, much work has focused on the use of recombinant technology to produce VLCPUFA. For example, Anderson et al (US2009/0203787a1) disclose recombinant methods for producing C28-C38 VLCPUFA using the ELOVL4 gene. Furthermore, Katavic et al (WO2008/061334) disclose that seed oils having elevated levels of VLCMUFA C24:1n9 and a small range of C26:1n9 can be recovered from transgenic seeds. In a recent chapter, Bennett and Anderson indicated that the importance of VLCPUFA in the treatment of retinal diseases would be consolidated if it could be reconstructed in defective retinas. However, VLCPUFA cannot be used in mouse feeding studies with sufficiently large chemosynthesis volumes (Bennett LD and Anderson RE (2016) current progress in interpreting VLC-PUFA importance in the retina C. Bowes Rickman et al (eds.) "retinal degenerative disease, Experimental medicine and biological progression 854", Schpringer, Switzerland). This concern explains why there has been no study involving the addition of VLCPUFA to animal feed, let alone any clinical study in humans. To our knowledge, Breivik and Svensen first disclose in WO2016/182452 a process for producing compositions of very long chain polyunsaturated fatty acids (VLCPUFA), particularly very long chain omega-3 fatty acids (VLCn3), from natural oils, as well as compositions comprising a high concentration of VLCn 3. Breivik and Svensen further disclose that natural oils (e.g. fish oil) have only small amounts of VLCn3 and explain why these and other very long chain fatty acids are largely removed during the production of traditional marine omega-3 concentrates aimed at increasing the concentration of omega-3-fatty acids with chain lengths of C20-C22.
Omega-3 fatty acids, especially the LCPUFAs EPA and DHA, are known to have a wide range of beneficial health effects and are therefore known to have different uses. As mentioned above, marine C20-C22LCMUFA have also recently been found to have beneficial health effects. Furthermore, there are indications that VLCMUFA may be beneficial to health. For example, mice lacking enzymes for elongation to very long chain fatty acids (i.e., VLCMUFA and VLCPUFA) exhibit scaly and wrinkled skin and severely compromised epidermal barrier function and die within hours after birth (Vasireddy et al, (2007) Human Molecular Genetics,2007, Vol.16, No. 5471-482 doi:10.1093/hmg/ddl480), suggesting function and demand for VLCUSFA.
It has been shown that very long chain unsaturated fatty acids do benefit health. It is therefore desirable to provide compositions of VLCFA to meet the body's need for these fatty acids. However, the amount of VLCUSFA found in a few known biological sources is very limited, and known compositions comprising such VLCUSFAs are either synthesized from shorter fatty acid precursors (from processes using recombinant technology) or from transgenic plants.
Summary of The Invention
The present invention provides compositions comprising fatty acid mixtures of very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids. The extremely long chain unsaturated fatty acid is derived from natural oil, and the amount of the fatty acid is enriched.
In one aspect, the composition comprises a fatty acid mixture, wherein the fatty acid mixture comprises very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids, and further wherein the amount of cholesterol in the fatty acid mixture is minimized.
The present invention further provides a process for the production of a composition comprising a fatty acid mixture comprising VLCPUFA and VLCMUFA, wherein the fatty acid mixture is prepared from a greasy material, the process comprising the steps of:
i) converting free cholesterol present in the lipid material to cholesterol esters; and
ii) separating the cholesteryl ester of step i) from the very long chain fatty acid esters present in the fat material of step i).
Detailed Description
The compositions of the present invention comprise a fatty acid mixture having a substantial amount of very long chain unsaturated fatty acids. In particular, the fatty acid mixture comprises abundant amounts of very long chain monounsaturated fatty acids (VLCMUFA) and very long chain polyunsaturated fatty acids (VLCPUFA). In one embodiment, the amount of cholesterol in the fatty acid mixture is particularly low.
The fatty acid mixture of the composition comprises mainly fatty acids, preferably at least 90.0%, such as at least 95.0% by weight of the fatty acid mixture is different fatty acids. Thus, a preferred composition prepared is a grease composition, also referred to as a fatty acid composition or an enriched composition, wherein the composition comprises an abundant amount of VLCMUFA and VLCPUFA.
In a first embodiment, the composition comprises at least 0.5%, such as at least 1.0%, such as at least 2.0% by weight of the fatty acid mixture of VLCMUFA. More preferably, the fatty acid mixture comprises at least 4% by weight of VLCMUFA, such as more than 5%, more than 8%, more than 15%, more than 20%, more than 30%, more than 40%, more than 50% or even more than 60% of very long chain monounsaturated fatty acids. In one embodiment, the fatty acid mixture comprises 4.0-50.0%, such as 8.0-50.0% by weight of the fatty acid mixture of VLCMUFA.
The VLCMUFA and any other VLCFA of the fatty acid mixture have chain lengths of more than 22 carbon atoms. Accordingly, VLFA is defined herein as having a chain length of 24 or more carbon atoms. In one embodiment, the fatty acid mixture of the composition comprises at least one VLCMUFA having a chain length of 24 carbons or longer.
Preferably, the composition comprises a mixture of different such VLCUSFAs (including both monounsaturated and polyunsaturated VLCUSFAs). In this regard, the VLCUSFA can have a chain length of 24, 26, 28, 30, 32, 34, 36, 38, 40, or 42 carbon atoms. Preferably, the VLCUSFA of the composition is a mixture of fatty acids with chain lengths of 24, 26, 28, 30 and 32 carbon atoms. In one embodiment, the fatty acid mixture comprises at least 1%, such as at least 3%, such as at least 6%, such as at least 10% of VLCMUFAs having a chain length of greater than 24 carbon atoms (i.e. having 26 or more carbon atoms).
VLCMUFA that may be present in the composition is selected from, but not limited to, any of the following groups of fatty acids: c24:1 (tetracosenoic acid (nervonic acid)), C26:1 (hexacosenoic acid), C28:1 (octacosenoic acid), C30:1 and C32: 1.
In one embodiment, the amount of C28:1 fatty acid is low, and the amount of this particular VLCMUFA is less than 4.0%, less than 3.0%, less than 2.0%, e.g., less than 1.0%, and preferably less than 0.5% by weight of the fatty acid mixture.
With respect to VLCMUFA, the applicant has been able to separate them from the raw oil fats and increase their content compared to the same VLCMUFA content in the raw oil fats used. In one embodiment, the fatty acid mixture of the composition comprises any one of these VLCMUFAs in the amounts listed:
c24: 1: 4.0-50.0%, such as 7.0-40.0%, 8.0-20.0%, such as 13.0-20.0%, e.g. about 40%;
c26: 1: 1.0-20.0%, such as 6.0-20.0, such as 10.0-18.0, especially 11.0-15.0%, such as about 13%.
The composition of the invention is an enriched composition in which unsaturated fatty acids, in particular VLCUSFA, have been isolated and the concentration thereof has been increased compared to the content of VLCUSFA in the starting fat or oil used. Thus, the enriched composition consists of the desired fatty acid selected, classified and concentrated from the raw materials.
In addition to the very long chain monounsaturated fatty acids, the fatty acid mixture of the composition also contains very long chain polyunsaturated acids. These polyunsaturated fatty acids may comprise 2, 3, 4, 5, 6, 7 or 8 double bonds.
In one embodiment, the fatty acid mixture comprises at least 0.5%, such as at least 1%, at least 2%, at least 5%, at least 8%, or at least 10% of the VLCPUFA by weight of the fatty acid mixture. In one embodiment, the fatty acid mixture comprises 5.0% to 40.0%, such as 7.0 to 15.0% VLCPUFA by weight of the fatty acid mixture. The fatty acid mixture may comprise at least 5.0%, 8.0%, 10%, 20%, 30%, 40%, 50% or even at least 60% of VLCPUFA by weight of the fatty acid mixture.
For example, the fatty acid mixture of the composition may comprise any one of the following groups of VLCPUFA, or any combination thereof, in the listed amounts, in addition to VLCMUFA:
c24 VLCPUFA: at least 1.0%: such as 1.0-20.0%, such as 2.0-12.0%; or
C26 VLCPUFA: 0.5-30.0%; such as 1.0-12.0%; or
C28 VLCPUFA: 1.0-70.0%, such as 2.0-30.0%, such as at least 5%, or
C32 VLCPUFA：0.0-5.0％。
C32-C40 VLCPUFA：0.0-5.0％。
In the case of VLCPUFA, the applicants have been able to separate these materials from the raw fats and oils and to increase their content compared to the same VLCPUFA content in the raw fat or oil used. In one embodiment, the fatty acid mixture of the composition comprises any of the following VLCPUFA, or any combination thereof, in the amounts listed:
c24:5n 3: 1.0-10.0%, such as about 5%;
c26:4n 3: 1.0-6.0%, such as about 4%;
c26:5n 3: 1.0-7.0%, such as about 5%;
c26:6n 3: at least 5%, such as 5.0-20.0%, such as about 10%;
c28:4n 3: 1.0-5.0%, such as about 3%;
c28:5n 3: 0.5-3.0%, such as about 2%;
c28:6n 3: 2.0-10.0%, such as about 6%;
c28:7n 3: 0.5-2.0%, such as about 1%;
c28:8n 3: 4.0-60%, such as about 40%;
c30:5, C30:6 and C30: 8: 0.5-2.0%; and
C32-C40 PUFA：0.0-5.0％。
in one embodiment, the fatty acid mixture comprises at least 4%, such as at least 5%, such as from about 4-50% C28 VLCPUFA. In a particular embodiment, the fatty acid mixture comprises a total amount of at least 5% by weight of the fatty acid mixture of any of C28:6n3, C28:7n3, and C28:8n3 fatty acids. Thus, a composition comprising at least 5 wt%; at least 8% by weight or at least 10% by weight of a fatty acid mixture of C28:6, C28:7 and/or C28:8 very long chain polyunsaturated fatty acids. At the same time, fractions enriched in C28:4n3, C28:5n3 and/or C28:6n3 may also be produced. Similarly, fatty acid mixtures enriched in C24: 5: n3 and/or C24:6n3 may also be produced, and in one embodiment, the fatty acid mixture comprises at least 5% by weight C24:5n3 fatty acids. Furthermore, in another embodiment, the fatty acid mixture comprises at least 5% C26 VLCPUFA, such as at least 5% C26:6n3 VLCPUFA.
VLCPUFA are, for example, omega-3, omega-6 or omega-9 fatty acids, and preferably omega-3 or omega-6 fatty acids, most preferably they are omega-3 PUFAs. In particular embodiments, the composition comprises any one of the VLCPUFA selected from the group of fatty acids including, but not limited to: c24:5n3, C26:6n3, C28:6n3 and C28:8n 3. In one embodiment, the fatty acid mixture comprises at least 10% omega-3 VLCPUFA by weight of the fatty acid mixture.
Thus, the compositions of the present invention comprise very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids. In one embodiment, the fatty acid mixture of the composition comprises at least 4% VLCMUFA, such as at least 8% VLCMUFA, and at least 1% VLCPUFA. In one embodiment, the fatty acid mixture of the composition comprises at least 9.0% VLCUSFA by weight of the fatty acid mixture, such as greater than 10%, greater than 15%, greater than 20%, greater than 30%, greater than 40%, greater than 50%, greater than 60%, greater than 70%, greater than 80%, or even greater than 90% VLCUSFA by weight of the fatty acid mixture. In one embodiment, the fatty acid mixture comprises at least 1% by weight of very long chain unsaturated fatty acids (VLCUSFA) with a chain length of more than 24 carbon atoms, such as at least 1% by weight of very long chain monounsaturated fatty acids with a chain length of more than 24 carbon atoms. The VLCUSFA content is the combined amount of VLCMUFA and VLCPUFA. In one embodiment, the weight ratio of VLCMUFA and VLCPUFA (e.g. VLCMUFA and ω -3VLCPUFA) in the fatty acid mixture is preferably in the range of 3:1 to 1: 2.
The concentration of short and long chain fatty acids is naturally low due to the presence of high concentrations of VLCUSFA. However, some long chain unsaturated fatty acids may be present in the composition, particularly such fatty acids which have a beneficial health effect. In one embodiment, the fatty acid composition comprises one or more LCPUFA, such as one or more C20-C22 PUFA, in addition to VLCUSFA. In certain embodiments, the fatty acid mixture comprises at least 5% LCPUFA by weight of the fatty acid mixture, such as at least 10%, at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60% by weight of at least one LCPUFA (e.g., one or more C20-C22 long chain PUFAs). In one embodiment, the LCPUFA comprise at least one of EPA, DHA, and omega-3 DPA (all cis-7, 10,13,16, 19-docosapentaenoic acid, 22:5n 3). Furthermore, in other embodiments, the fatty acid mixture of the composition comprises at least 5%, at least 8%, or at least 10% by weight of omega-3 DPA (22:5n 3). In some embodiments of the invention, the weight ratio of EPA to DHA of the composition is from about 1:15 to about 10:1, from about 1:10 to about 8:1, from about 1:8 to about 6:1, from about 1:5 to about 5:1, from about 1:4 to about 4:1, from about 1:3 to about 3:1, or from about 1:2 to about 2: 1. In one embodiment, the fatty acid mixture of the composition comprises at least 8% VLCMUFA, at least 1% VLCPUFA, and at least 5% LCPUFA by weight of the fatty acid mixture.
Furthermore, the compositions of the present invention may comprise C18 together with long chain mono-unsaturated fatty acids (lcmmua), and in one embodiment the fatty acid mixture comprises at least 1% by weight of C18-C22 MUFA, such as at least 1% of C20-22 MUFA. In one embodiment, the fatty acid mixture comprises at least 1% by weight of VLCMUFA and at least 1% by weight of VLCPUFA derived from natural oils and fats, and further comprises at least 10% by weight of C20-C22 monounsaturated fatty acids. Such MUFA in the composition are selected from (including but not limited to) the following group of fatty acids; oleic acid (C18:1n9), vaccenic acid (C18:1n7), Gongpo acid (C20:1n9), gadoleic acid (C20:1n11), erucic acid (C22:1n9) and cetanoic acid (C22:1n 11). In one embodiment, the amount of erucic acid is less than 8.0%, such as less than 5%, preferably less than 3% and more preferably less than 2% by weight of the fatty acid mixture of the composition. In another embodiment, the amount of oleic acid is less than 5.0%, and more preferably less than 2%, by weight of the fatty acid mixture of the composition.
Furthermore, the fatty acid mixture is preferably free of acetylenic acids comprising triple bonds, such as ximenynic acid (C18H30O2, C18:1) named trans-11-octadecyl-9-ynoic acid, and in an amount of less than 0.1 wt% of the fatty acid mixture.
Furthermore, the mixture of fatty acids enriched in VLCUSFA preferably contains small amounts of saturated fatty acids of various lengths. Although for some applications it may be of some benefit to include Very Long Chain Saturated Fatty Acids (VLCSFA) (e.g. at a concentration above 2%), the amount should preferably be kept low. In general, the fatty acid mixture comprises less than 1.0% saturated fatty acids, more preferably less than 0.5% saturated fatty acids. In particular, the amounts of C16:0 (palmitic acid), C18:0 (stearic acid) and C20:0 (arachidic acid) are low, and preferably their total content is less than 1.0%. In particular, the amount of stearic acid is low, preferably below 1.0%, more preferably below 0.5%. Furthermore, the amount of Very Long Chain Saturated Fatty Acids (VLCSFA) is low and the total amount of fatty acids C24:0, C26:0, C28:0 and C30:0 is preferably less than 2.0%, more preferably less than 1.0%, most preferably less than 0.5% by weight of the fatty acid mixture.
In some embodiments, the fatty acids of the fatty acid mixture of the composition are derived from (i.e., isolated from) fats and oils of natural origin, e.g., raw fats and oils, such as fats and oils from aquatic animals or plants, natural non-aquatic plant fats and oils, or combinations of these fats and oils. Preferably, the fatty acids are derived from grease or a combination of greases from aquatic animals or plants, such as from marine or freshwater organisms. More preferably, the fatty acids are derived from marine oils, i.e. oils derived from marine animals or plants. In one embodiment, the natural oil is not from a sponge, and the group of sponges does not belong to the group of natural sources. The present application does not include any grease from marine and/or freshwater sponges. The marine oil may be selected from, including but not limited to, fish oil, mollusk oil, crustacean oil, marine mammal oil, plankton oil, algal oil, and microalgal oil. The fatty acids in the fatty acid mixture may also be derived from a combination of two or more natural sources as described above. The term "fish oil lipids" includes all lipid fractions present in any fish. "Fish" is a term which includes bony fish as well as cartilaginous fish (cartilaginous fish such as sharks, rays and silverfish), round-mouth fish and the jaw-free species. Without limiting the choice of raw materials, preferred species in teleost may be found in fish such as anchovy (Engraulidae), Carangidae (Carangidae), herring (clepeidae), smelt (Osmeridae), Salmonidae (Salmonidae) and mackerel (Scombridae). Specific fish from which such oils may be extracted include herring (herring), capelin (capelin), anchovy (anchovy), mackerel (mackerel), pollack (blue whiting), sandeel (sand eel), cod (cod) and pollack (polock). The fat may be from the whole fish, or from parts of the fish, such as the liver or the parts remaining after filleting. In cartilaginous fish such as shark, the fat is preferably obtained from the liver. The term "mollusc oil" includes all lipid fractions present in any species of the phylum mollusca, including any cephalopod, such as squids and octopus. The term "planktonic lipids" as used herein refers to all lipid fractions obtainable from various organisms living in large water bodies and unable to swim in countercurrent, excluding large organisms such as jellyfish. The term "natural vegetable oil" is intended to include oil from algae and microalgae, as well as oil from any unicellular organism. Thus, the natural vegetable oil may be selected from all oils derived from non-transgenic plants, vegetables, seeds, algae, microalgae and unicellular organisms.
As used herein, the terms "natural oil" and "oil from natural sources" and "raw oil" refer to any fatty acid-containing lipid, including, but not limited to, one or more of a glyceride, a phospholipid, a diacylglycerol ether, a wax ester, a sterol ester, a ceramide, or a sphingomyelin obtained from a natural organism. The native organism has not been genetically modified (non-transgenic).
In fact, the double bonds of the fatty acids are all cis. In polyunsaturated omega-3 and omega-6 fatty acids, each double bond is substituted by a methylene group (-CH)2-) is separated from another double bond. All cis and exact position of the double bond in the fatty acid molecule to the fatty acidThe biotransformation and the action of (A) are of great importance. The action of natural fatty acids in the body may distinguish them from chemically synthesized fatty acids (which always contain a certain amount of trans isomers) and fatty acids with double bond positions deviating from the positions of the beneficial natural fatty acids, which may lead to biological behavior competing with their natural counterparts. The VLCPUFA of the fatty acid mixtures of the present invention are all cis.
The fatty acids of the fatty acid mixtures and compositions of the present invention have been isolated and concentrated from natural sources to obtain abundant amounts of fatty acids. Only small amounts of VLCn3 were present in natural fats (e.g. fish fat). Since VLCUSFA was found to occur naturally in very small amounts in only a few organs of certain animal species, no commercial means of production existed. Furthermore, fatty acids with chain lengths exceeding DHA (i.e. above C22) are typically removed during purification of fatty acids from marine oils because the higher molecular weight components are associated with undesirable components such as oligomers and polymers formed from fatty acids, and unsaponifiable components such as cholesterol. Thus, when making polyunsaturated fatty acid (LCPUFA) -rich compositions from marine oils and fats, the heavier VLCUSFA has typically been removed and discarded due to the removal of other heavy components.
Applicants have now found that VLCUSFA can be prepared from natural sources such as marine oils and fats and provide such new compositions. One benefit is the improved and sustainable use of raw materials, since waste products previously thought to produce other fatty acid compositions (especially to produce compositions rich in EPA and DHA) can now be used to produce valuable VLCUSFA containing compositions. Applicants have surprisingly found that the compositions comprising VLCPUFA and VLCMUFA claimed herein can be prepared by isolating and concentrating (i.e. enriching) VLCUFA from natural sources such as marine oils and fats, even if the natural sources have very low levels of such fatty acids. In particular, applicants have found that the concentration of VLC fatty acids can be surprisingly selectively increased by distillation. VLC fatty acids can be separated from long chain fatty acids with surprising selectivity by distillation, enabling the production of high concentrations of VLCMUFA and VLCPUFA.
The following summary provides the approximate number of VLCUSFAs present in different examples of natural fats and oils:
oil and fat
VLC PUFA(C24-C30)％
VLC MUFA(C24-30)％
Sardine
0.81
0.49
Scomber scombrus
0.87
1.19
Herring
0.67
0.80
Alaska pollack (Alaska Pollack) Linnaeus
0.66
0.57
Blue codfish
0.62
0.71
Capelin
0.36
0.77
Salmon culture
0.30
0.44
Krill oil
0.19
0.22
Herring roe extract
0.73
1.52
The above information was obtained by analyzing the raw oil and fat by gas chromatography (GC FID) and the results are given as area percentage (a%). These greases may also contain VLCFAs with chain lengths higher than C30.
Although raw greases such as those described above contain very small amounts of VLCPUFA and VLCMUFA, the claimed compositions can be prepared from these greases, and applicants have found that both VLCPUFA and VLCMUFA can be enriched from these greases.
The fatty acid composition according to the invention can generally be obtained and isolated by suitable protocols for transesterification or hydrolysis of fatty acids, usually predominantly in the form of glycerides, from natural fats and oils, followed by physicochemical purification processes. The fatty acids are not chemically synthesized. In one embodiment, the VLCUSFA of the composition is unmodified compared to an oil isolated from a natural source. Thus, in one embodiment, the chain length of the VLCPUFA is unmodified and preferably the composition comprises the native VLCUSFA without any elongation step. Furthermore, the composition does not comprise any lipid producing cells that secrete or produce VLCUSFA. Instead, the composition comprises an amount of VLCUSFA wherein the VLCUSFA is isolated and concentrated from a natural source using a method suitable for scale-up and commercial production. Thus, the amount of VLCUSFA (including VLCMUFA and VLCPUFA) has been increased, preferably significantly increased, compared to the same fatty acid content in the starting fat or oil. Although fractions from different process steps and from different starting fats and oils may be combined to prepare the fatty acid mixture of the composition, the composition of the starting fats and oils is of course decisive for the composition of the final product.
In one aspect of the invention, the fatty acid mixture of the composition comprises a reduced amount of cholesterol compared to the content of the starting oil. Since the higher molecular weight components of marine oils are often associated with undesirable unsaponifiable constituents, including cholesterol, it is particularly desirable to separate the VLC fatty acids from the cholesterol. Unexpectedly, applicants have recognized that VLCUSFA can be separated from fats and oils containing, for example, cholesterol and various glycerides, and that VLCUSFA can be separated from cholesterol and increased in concentration. Applicants have found that VLCPUFA and VLCMUFA are sufficiently volatile to be useful as a fraction that can be thermally degraded using a high mass molecular/short path distillation scheme, and provide a method for such a scheme. Furthermore, it has surprisingly been found that VLC fatty acids can be separated from glycerides and cholesterol esters by distillation, enabling the production of fatty acid mixtures with an abundant amount of VLC fatty acids and a reduced amount of cholesterol. The amount of cholesterol is calculated as total cholesterol, i.e. free cholesterol and esterified cholesterol (see european pharmacopoeia, chapter 2.4.32; USP omega-3 ethyl ester). In one embodiment, the fatty acid mixture of the composition comprises cholesterol in an amount of less than 30mg/g, such as less than 15mg/g, such as less than 5.0mg/g, such as less than 4.0mg/g, such as less than 3.0 mg/g. Preferably, cholesterol is removed so that the amount of cholesterol present is close to zero, for example as low as 0.1mg per gram of fatty acid mixture.
In particular, in one embodiment, the invention provides a composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 1% by weight very long chain monounsaturated fatty acids and at least 1% by weight very long chain polyunsaturated fatty acids derived from natural fats and oils, and wherein the fatty acid mixture contains less than 30mg/g cholesterol. More preferably, the fatty acid mixture of such a composition comprises less than 5mg/g cholesterol (mg cholesterol/g fatty acid mixture).
In another embodiment, the invention provides a composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 0.5% by weight very long chain monounsaturated fatty acids and at least 0.5% by weight very long chain polyunsaturated fatty acids derived from natural fats and oils, and wherein the fatty acid mixture contains less than 1.5mg/g cholesterol.
In one embodiment, the fatty acid mixture of the composition comprises at least 4% VLCMUFA and at least 1% VLCPUFA, as disclosed above, wherein said fatty acid mixture comprises less than 5mg/g cholesterol. More preferably, such fatty acid mixture comprises at least 8% VLCMUFA.
The fatty acid mixture (especially those with such low cholesterol content) preferably comprises at least 90.0%, 95.0%, 97.0%, e.g. 98.0%, e.g. 99.0% fatty acids and preferably more than 99.5% fatty acids by weight. Thus, in addition to being enriched in VLCMUFA and VLCPUFA, the fatty acid mixture is highly purified, comprising essentially only fatty acids, including the disclosed PUFAs and MUFAs, such as omega-3 LCPUFAs. The fatty acids may be provided in different forms, as disclosed hereinafter. The total wt% of unsaturated fatty acids (including long and very long chain PUFAs) is preferably at least 30%, such as at least 40%, more preferably at least 50%. In one embodiment, the fatty acid mixture comprises at least 30%, such as at least 40%, more preferably at least 50% by weight of the sum of monounsaturated long chain fatty acids and polyunsaturated long chain fatty acids in addition to VLUSFA present. In another embodiment, the sum of LC and VLC unsaturated fatty acids is at least 30 wt%.
The purified and enriched fatty acid mixtures of the present invention also have very low levels of undesirable contaminants. For example, as shown in example 7 (table 12) and example 9 (table 19) below, compositions have been prepared in which the amount of oligomeric and polymeric byproducts (including oxidation products) is significantly reduced compared to the starting grease. Preferably, such oxidation products are at most 1.5%, such as at most 1.0%, more preferably at most 0.5% by weight of the fatty acid mixture. More specifically, the fatty acid mixtures of the present invention have low amounts of environmental contaminants such as benzo (a) pyrene (BAP) and Polycyclic Aromatic Hydrocarbons (PAH). In one embodiment, the fatty acid mixture of the composition comprises less than 2 μ g/kg benzo (a) pyrene (BAP). In another embodiment, the fatty acid mixture preferably comprises less than 10 μ g/kg polycyclic aromatic hydrocarbons (4 PAH). 4PAH is defined as the sum of benzo (a) anthracene, pyrene, benzo (b) fluoranthene and benzo (a) pyrene.
Furthermore, the purified and concentrated fatty acid mixture of the present invention preferably has an attractive clear color, such as a faint clear color or a clear pale yellow color. To assess whether the prepared fat (i.e., fatty acid mixture) has an acceptable color, the Gardner color scale may be used. In one embodiment, the fatty acid mixture prepared has a gardner color of less than 9, for example less than 8, more preferably less than 7, and most preferably less than 6, for example about 5, as provided in table 19 of example 9 below. The gardner colour used in the present application complies with the specifications in the technical standard ASTM D1544.
The fatty acids of the composition (VLCUSFA and other fatty acids of the composition) can each be in different forms. In one embodiment, the fatty acids of the composition are selected from the group consisting of: free fatty acids; a fatty acid salt; monoglycerides, diglycerides, triglycerides; esters, such as ethyl ester; a wax ester; o-acetylated omega-hydroxy fatty acids (OAHFAs); a cholesterol ester; a ceramide; phospholipids and sphingomyelins. Alternatively, the fatty acid may be in any form that is absorbable in the digestive tract, or that is absorbable by the body surface after topical application. Preferably, the fatty acid is in the form of a free fatty acid, a fatty acid salt, an ethyl ester, a glyceride or a wax ester. In one embodiment, a composition of VLCUSFA comprising VLCMUFA and VLCPUFA in which the carboxylic acid groups have been reduced to hydroxyl groups (i.e. fatty alcohols) is excluded. In one embodiment, the VLCPUFA hydroxylated derivatives known as folvonoids (ELV) are excluded. When referring to the weight% of fatty acids in the mixture, any of the most broadly defined fatty acid forms described above may be used as the basis for the calculation. Furthermore, the fatty acids of the composition provided in any of the forms listed above are preferably not linked to other active ingredients. Thus, the fatty acid mixture of the composition is a pure, unreacted, highly concentrated mixture of VLCUSFA. However, the fatty acid end groups may be modified from the original state, for example from glycerides to esters.
In a particular embodiment, the VLCUSFA of the composition is not linked to any steroid (e.g., estrogen).
The highly concentrated and purified fatty acid mixture of the composition comprises an amount of VLCUSFA, wherein the VLCUSFA has been isolated and concentrated (e.g., enriched) from a natural source using a method suitable for scale-up and commercial production. The process for preparing the fatty acid mixtures of the present invention generally comprises any sequence of process steps, such as a) a purification step to remove impurities or unwanted components, b) a step to increase stability and/or concentration, and/or c) a chemical reaction step. Such purification steps may for example include distillation, any alkaline refining/deacidification such as removal of free fatty acids and water soluble impurities, degumming, bleaching to remove oxidation products and coloured components, and deodorization to remove volatile components causing taste and odour. The concentration step may include any extraction and urea complexation in addition to, for example, distillation and chromatography. A chemical reaction step is typically performed to change the form of the fatty acid end groups, for example from glycerides to esters.
In a preferred embodiment, the fatty acid-rich mixture of the composition is obtained by a production process comprising a series of distillations to select and increase the concentration of VLCUSFA. Preferably, the VLCUSFA is isolated by a process comprising short path/molecular distillation. More preferably, the process further comprises a urea complexation step. Applicants have been able to selectively concentrate VLC fatty acids. VLC fatty acids can be separated from LC fatty acids (e.g., DHA) with surprising selectivity, enabling the production of high concentrations of VLCMUFA and VLCPUFA. One option is to use oils and fats where valuable long chain omega-3 fatty acids have been separated off, thus using the residual fraction from the production of omega-3 concentrates. Accordingly, one possible approach involves the use of the residue from the second step of a conventional two-step short path/molecular distillation procedure to make an omega-3-concentrate. This residue typically represents a low value byproduct from conventional processing. Thus, omega-3 acid concentrates are usually produced by two-step short path distillation of ethylated marine oils, wherein in the first step the content of fatty acid ethyl esters with chain lengths of at most C18 is reduced. In the second step, the residue of the first step is passed through a distillation unit to separate a distillate enriched in omega-3 acids, in particular EPA and DHA. In the case of ethyl ester concentrates, the distillate may be the final product. If the final product is to be sold as a triglyceride product, a further transesterification step with glycerol is required. The residue from this second or subsequent distillation contains a high amount of partial glycerides and is rich in cholesterol, i.e. its amount of cholesterol is higher than the starting fats and oils of the distillation step. The commercial value of this residue is currently very low, since the fatty acids (mainly EPA and DHA) considered to be of value have been collected in the distillate. However, these residues will contain most of the VLCUSFA in the original grease and may furthermore still contain high concentrations of DHA and EPA. Surprisingly, it has now been found that fatty acid mixtures according to the invention can be provided from such residues, which comprise an enriched amount of VLCUSFA, and preferably have a low cholesterol content.
In a preferred embodiment, the VLCUSFA composition with reduced cholesterol content is obtained by a method for preparing a fatty acid mixture comprising at least one step of removing cholesterol. Such process steps include the step of converting free cholesterol to cholesterol esters. Such conversion is preferably carried out enzymatically, as with lipases, for example as shown in example 1. Further, the method comprises the step of separating the cholesteryl ester from the very long chain fatty acid ester. Such separation is preferably carried out by one or more distillations, such as a high-quality molecular/short-path distillation scheme.
Accordingly, in a further aspect, the present invention provides a method of producing a composition according to the first or second aspect. The method comprises the step of preparing a composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises very long chain monounsaturated fatty acids (VLMUFA) and very long chain polyunsaturated fatty acids (VLCPUFA), and further wherein the amount of cholesterol in the fatty acid mixture is minimized. The enriched composition prepared consists of the desired fatty acid which has been isolated and concentrated from a fat of natural origin, while the resulting composition comprises an acceptably low amount of cholesterol, as disclosed in the above aspects.
Accordingly, the present invention further provides a method for producing a composition comprising a fatty acid mixture comprising an abundant amount of VLCPUFA and VLCMUFA, wherein the fatty acid mixture is prepared from a grease material, the method comprising the steps of:
i) converting free cholesterol present in the lipid material to cholesterol esters; and
ii) separating the cholesteryl ester of step i) from the very long chain fatty acid esters present in the fat material of step i).
The grease material is derived from a natural source and the starting grease material for use in the process may be selected from the natural source of grease described in the first aspect. Preferably, the grease material is a marine grease. In one embodiment, the grease material is already processed grease from a natural source, i.e. it may have been subjected to the steps disclosed in the preceding paragraph, such as purification steps to remove impurities or unwanted components, stability and/or concentration increasing steps, and/or chemical reaction steps. In a preferred embodiment, the grease material is ethylated marine grease. Thus, the fatty acids of the grease material are preferably predominantly in the ethyl ester form. In one embodiment, the grease material is a grease in which long chain omega-3 fatty acids have been separated, more specifically, the grease material is the residue from a short path/molecular distillation procedure used to make omega-3 concentrates.
In step i), the fatty material is contacted with an esterification catalyst, such as a lipase, to convert free cholesterol to cholesterol esters. Suitable lipases are preferably immobilized enzymes, such as Lipozyme435, Novozymes, but non-immobilized enzymes may also be used, although recovery after use is expected to be difficult. The reaction conditions (including temperature, pressure and reaction time) are selected according to the normal operating conditions used when the same enzyme is used to convert ethyl esters to triglycerides. In general, temperatures in the range from 50 to 90 ℃ and pressures in the range from 1 to 50 mbar are suitable. During the reaction step i), the amount of free cholesterol gradually decreases, since the free cholesterol is almost completely converted into cholesterol esters, while at the same time the ethyl esters are converted into glycerides only to a limited extent, as shown in examples 1 and 9. This very surprisingly shows that lipase accepts free cholesterol as an alcohol substrate in the enzymatic synthesis of cholesterol esters. Usually this conversion is accomplished by cholesterol esterase. The process may also be carried out using other relative amounts and other sources of suitable enzyme preparations, as well as using other reaction conditions, including other reaction times and vacuums than described herein and in the examples, and/or by including additional protocols that may be used to complete the reaction, including protocols for removing ethanol formed as a byproduct during the transesterification reaction. When the reaction of step i) is complete, the material is e.g. cooled and filtered before step ii).
In step ii), the grease material from step i) comprising cholesterol esters and fatty acid esters is distilled to separate VLCMUFA and VLCPUFA from the cholesterol esters. Such separation is preferably carried out by one or more distillations, such as a high-quality molecular/short-path distillation scheme. In one embodiment, the first distillation is conducted under conditions wherein a substantial portion of the cholesterol esters can be collected as a residual waste fraction.
Only a limited amount of the residues are lost in the form of di-and triglycerides compared to the amount of fatty acid ethyl esters present before the enzymatic treatment. This may be due to the very surprising effect as described above: free cholesterol can be converted almost completely into cholesterol esters, while ethyl esters are converted to diglycerides and triglycerides only to a limited extent. Although the conversion of di-and triglycerides is low, this amount appears to be sufficient to serve as a beneficial solubilizing fluid that keeps the cholesterol esters in solution to avoid detrimental precipitation on the heated surfaces of the short path/molecular still and to reduce evaporation of the cholesterol esters. Without such a solubilizing fluid, the precipitated cholesterol esters would be detrimental to oil flow and heat transfer on the heated surface. The marine fatty acid glyceride phase enriched in VLCFA and cholesterol esters may be subjected to further reactions, such as hydrolysis or ethylation steps, to make the VLCFA available for separation from the cholesterol, such as precipitation of the cholesterol by cooling the ethyl ester solution, separation from the cholesterol by distillation or by other means known in the art. Alternatively, the glyceride solutions of VLC fatty acids containing cholesterol esters may represent valuable products per se, for example as ingredients in aquaculture feeds, especially fry feeds for farmed fish and farmed crustaceans.
As shown in example 5, the present invention can be used to reduce cholesterol levels below levels that are possible using existing methods of making marine fatty acid compositions with reduced cholesterol levels.
The distillate from this first distillation, as described in step ii) above, comprises VLCUSFA and may be distilled one or more additional times. The conditions of the second and subsequent distillations should be selected to ensure that the VLCUSFA is preferably predominantly in one fraction, e.g. in the residue, while the lighter fraction is removed. In one embodiment, the first distillation is conducted at a higher temperature than the second distillation.
Analysis of the fatty acid mixture of the distilled oil after steps i) and ii) surprisingly showed that VLC-PUFA and VLCMUFA could be distilled without being thermally degraded. It has also been surprisingly found that VLC fatty acids can be separated from glycerides and cholesterol esters by distillation. As described herein, short path/molecular distillation is generally considered to provide only a limited degree of fractionation, since the maximum degree of separation that can be obtained from a single path through the tank is considered to be one theoretical plate.
In addition to the fatty acid mixture, the presently disclosed compositions can include at least one additive. The choice of such additives depends on a variety of factors, including the intended use and the form of administration. Such additives may solubilize, suspend, thicken, dilute, emulsify, stabilize, preserve, protect, color, flavor, and/or formulate the active ingredient in an applicable and effective formulation to render it safe, convenient, and/or suitable for use. Examples of additives include, but are not limited to, solvents, carriers, viscosity modifiers, diluents, binders, sweeteners, flavorants, pH modifiers, antioxidants, extenders, humectants, disintegrants, solution retarding agents, absorption promoters, wetting agents, absorbents, lubricants, colorants, pigments, thickeners, stabilizers, gloss agents, gelling agents, dispersants, salts, oils, waxes, polymers, silicone compounds, biologicals, film formers, tonicity agents, emulsifiers, surfactants, buffering agents, inorganic and organic sunscreens, anti-inflammatory agents, free radical scavengers, humectants, vitamins, enzymes, and preservatives. Additives may have more than one function or function, or may be classified into more than one group; the classifications are merely descriptive and are not intended to be limiting. In some embodiments, for example, the at least one additive may be selected from corn starch, lactose, glucose, microcrystalline cellulose, magnesium stearate, polyvinylpyrrolidone, citric acid, tartaric acid, water, ethanol, glycerol, sorbitol, polyethylene glycol, propylene glycol, cetostearyl alcohol, carboxymethylcellulose, and fatty substances such as stearic acid or suitable mixtures thereof. In some embodiments, the presently disclosed compositions comprise an antioxidant selected from, including but not limited to, tocopherols such as alpha-tocopherol, beta-tocopherol, gamma-tocopherol, and delta-tocopherol, or mixtures thereof, BHA such as 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole, or mixtures thereof, and BHT (3, 5-di-tert-butyl-4-hydroxytoluene), and ascorbyl palmitate, or mixtures thereof.
In one aspect, the invention relates to said fatty acid composition or any formulation comprising any of said fatty acid compositions for use as a medicament/medicament, nutritional composition, food supplement, food additive or cosmetic. In one embodiment, the disclosed composition is a pharmaceutical composition comprising any of the disclosed fatty acid mixtures. The pharmaceutical composition may further comprise one or more additional active pharmaceutical ingredients, and/or pharmaceutically acceptable carriers, excipients and/or antioxidants. The pharmaceutical compositions may be formulated in any conventional form of administration, including, but not limited to, tablets, coated tablets, capsules, powders, granules, solutions, dispersions, suspensions, syrups, creams, lotions, ointments, gels, emulsions, sprays, suppositories, and pessaries. Conventional formulation techniques may be used. The compositions may be administered by any route of administration, including, but not limited to, oral, intravenous, intramuscular, sublingual, subcutaneous, intrathecal, buccal, rectal, vaginal, ocular, nasal, inhalation, transdermal or transdermal.
In another embodiment, the invention relates to a food supplement, food additive or nutraceutical comprising any of said fatty acid compositions. Such food supplements, food additives or nutritional compositions may be produced for administration by any route, including but not limited to as liquid nutraceuticals, as foods and as beverages. In one embodiment, the composition is for therapeutic use. For use in food supplements, food additives or nutraceuticals, the composition may be in the form of a capsule (preferably a gelatin capsule, and the capsule may be flavored), a tablet, a powder or a liquid.
In yet another embodiment, the invention relates to a cosmetic formulation comprising the disclosed fatty acid composition, for example in the form of a cosmetic dermatological product. Such cosmetic formulations may be selected from (including but not limited to) the following group: powders, solutions, dispersions, suspensions, creams, lotions, salves, gels, emulsions, sprays, pastes, sprays, solids and semisolids. The cosmetic preparation may be applied to the skin, mucous membranes, nails and/or hair using any known application method.
VLCUSFA appear to play a role in maintaining a barrier between the body surface of a human or animal and the environment, including the skin and/or lung and/or intestinal barrier. This includes the body's barrier function against moisture, in particular to avoid body dryness, to prevent skin dryness/wrinkles and photo-aging damage to the skin caused by ultraviolet radiation, and further to prevent the entry of pathogenic microorganisms into the body. In one embodiment, the composition of the present invention is used to protect skin from photoaging. In another embodiment, the composition of the present invention is used to improve the skin barrier to dryness and microbial invasion.
It should be understood that embodiments disclosed with respect to one aspect are also applicable to other aspects of the invention. For example, embodiments disclosed for the composition are also applicable to aspects relating to the production method.
It is to be understood that each component, compound, substituent or parameter disclosed herein is to be interpreted as disclosed for use alone or in combination with one or more of each other component, compound, substituent or parameter disclosed herein.
It is also to be understood that each amount/value or range of amounts/values for each component, compound, substituent or parameter disclosed herein is to be construed as also disclosed in combination with each amount/value or range of amounts/values for any other component, compound, substituent or parameter disclosed herein, and thus for the purposes of this specification, any combination of amounts/values or ranges of amounts/values for two or more components, compounds, substituents or parameters disclosed herein are also disclosed in combination with each other.
It is also understood that for the same component, compound, substituent or parameter, each lower limit of each range disclosed herein is to be interpreted as being disclosed in combination with each upper limit of each range disclosed herein. Thus, the disclosure of two ranges is to be construed as a disclosure of four ranges derived by combining each lower limit of each range with each upper limit of each range. The disclosure of three ranges should be construed as disclosing nine ranges, which are derived by combining each lower limit of each range with each upper limit of each range, etc.
Specific embodiments of the present invention are listed below.
1. A composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 1% by weight very long chain monounsaturated fatty acids and at least 1% by weight very long chain polyunsaturated fatty acids derived from natural fats and oils, and wherein the fatty acid mixture contains less than 30mg/g cholesterol, such as less than 5mg/g cholesterol.
2. A composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 0.5% by weight very long chain monounsaturated fatty acids and at least 0.5% by weight very long chain polyunsaturated fatty acids derived from natural fats and oils, and wherein the fatty acid mixture contains less than 1.5mg/g cholesterol.
3. A composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 1% by weight very long chain monounsaturated fatty acids and at least 1% by weight very long chain polyunsaturated fatty acids derived from natural fats and oils, and wherein the fatty acid mixture further comprises at least 10% by weight C20-C22 monounsaturated fatty acids.
4. The composition of any of clauses 1-3, wherein the fatty acid mixture comprises at least 2% by weight of very long chain monounsaturated fatty acids.
5. A composition comprising a fatty acid mixture, wherein the fatty acid mixture comprises at least 4% by weight, such as at least 8% of very long chain monounsaturated fatty acids and at least 1% by weight of very long chain polyunsaturated fatty acids derived from natural fats and oils.
6. The composition of any of items 1 to 5, wherein the natural oil is an oil derived from marine or freshwater organisms.
7. The composition of any of items 1-6, wherein the natural oil is selected from the group consisting of fish oil and fat, mollusk oil and fat, crustacean oil and fat, marine mammal oil and fat, plankton oil and fat, algal oil and microalgal oil and fat.
8. The composition of any of clauses 1-7, wherein the fatty acid mixture comprises at least 15% by weight of very long chain monounsaturated fatty acids.
9. The composition of any of clauses 1-8, wherein the fatty acid mixture comprises at least 1% by weight of very long chain monounsaturated fatty acids with a chain length of greater than 24 carbon atoms.
10. The composition of any of clauses 1-9, wherein the fatty acid mixture comprises at least 6% by weight of very long chain monounsaturated fatty acids with a chain length of greater than 24 carbon atoms.
11. The composition of any of clauses 1-9, wherein the fatty acid mixture comprises at least 10% by weight of very long chain monounsaturated fatty acids with a chain length of greater than 24 carbon atoms.
12. The composition of any of clauses 1-11, wherein the fatty acid mixture comprises at least 2% by weight of one or more very long chain polyunsaturated fatty acids.
13. The composition of any of clauses 1-12, wherein the fatty acid mixture comprises at least 5% by weight of one or more very long chain polyunsaturated fatty acids.
14. The composition of any of clauses 1-13, wherein the fatty acid mixture comprises at least 10% by weight of one or more very long chain polyunsaturated fatty acids.
15. The composition of any of clauses 1-14, wherein the fatty acid mixture comprises at least 10% by weight of one or more very long chain omega-3 polyunsaturated fatty acids.
16. The composition of any of clauses 1-15, wherein the fatty acid mixture comprises a total amount of at least 20% of very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids.
17. The composition of any of clauses 1-16, wherein the fatty acid mixture comprises a total amount of at least 50% of very long chain monounsaturated fatty acids and very long chain polyunsaturated fatty acids.
18. The composition of any of clauses 1-17, wherein the fatty acid mixture comprises a total amount of at least 50% of very long chain monounsaturated fatty acids and very long chain omega-3 polyunsaturated fatty acids.
19. The composition of any of clauses 1-18, wherein the fatty acid mixture comprises very long chain monounsaturated fatty acids and very long chain omega-3 polyunsaturated fatty acids in a weight ratio of 3:1 to 1: 2.
20. The composition of any of clauses 1-19, wherein the fatty acid mixture comprises at least 5% by weight of one or more C28 very long chain polyunsaturated fatty acids.
21. The composition of any of clauses 1-20, wherein the fatty acid mixture comprises at least 5% by weight of at least one of very long chain fatty acids C28:6n3 and C28:8n 3.
22. The composition of any of clauses 1-21, wherein the fatty acid mixture comprises at least 5% by weight of very long chain fatty acids C26:6n 3.
23. The composition of any of clauses 1-22, wherein the fatty acid mixture comprises at least 5% by weight of very long chain fatty acids C24:5n 3.
24. The composition of any of clauses 1-23, wherein the fatty acid mixture further comprises at least 1% by weight of C18-C22 monounsaturated fatty acids.
25. The composition of any of clauses 1-24, wherein the fatty acid mixture further comprises at least 1% by weight of C20-C22 polyunsaturated fatty acids (LCPUFAs), such as at least 5% LCPUFAs, such as at least 10%, at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.
26. The composition of any of clauses 1-25, wherein the fatty acids are in the form of free fatty acids, free fatty acid salts, monoglycerides, diglycerides, triglycerides, ethyl esters, wax esters, cholesterol esters, ceramides, phospholipids, or sphingomyelins, alone or in combination.
27. The composition of any of clauses 1-26, wherein the fatty acid is in the form of a free fatty acid, a free fatty acid salt, an ethyl ester, a glyceride, or a wax ester.
28. The composition of any of clauses 1 and 3-27, wherein the fatty acid mixture comprises less than 5mg/g cholesterol.
29. The composition of any of clauses 1-28, wherein the fatty acid mixture does not comprise acetylenic fatty acids.
Examples
The following examples are provided to illustrate that VLCUSFA compositions as claimed can be prepared from natural fats and oils where the fatty acids are derived from natural fats and the amounts of these very long chain fatty acids have been enriched. The examples show that different VLCMUFA and VLCPUFA can be concentrated, that fatty acids can be provided in different forms, that the composition has a high purity, and that VLCUSFA can be separated from cholesterol and concentrated. The examples further show that residual fractions from the production of long chain omega-3 concentrates (typically including EPA and DHA) can be used to prepare the claimed VLCUASFA compositions, thereby providing sustainable use of the raw fats and oils.
In the following examples, grease from mackerel or sardine was used as this is available to the applicant. Similar processes and examples are equally well performed using other greases containing some VLCUSFA, such as greases from marine or freshwater organisms. For example, oils and fats from herring, pollock, capelin, farmed salmon, krill oil or herring roe extract can be used as starting oils and fats.
Example 1: VLCUSFA composition from sardine and mackerel oil
The residue (from commercial scale distillation for the production of ethylated sardine and mackerel fats with omega-3-acid concentrate containing about 36% EPA and about 25% DHA) 120kg was converted to ethyl esters by reacting it with 25 w% (by weight of the fat) of 2% sodium ethoxide in ethanol. The mixture was stirred at 80 ℃ for 1 hour. The excess ethanol was then evaporated in vacuo. Stirring was stopped and after 30 minutes a small amount of black glycerol heavy phase was drained from the reactor through the bottom valve. The oil was then washed with water containing 5% citric acid and twice with water. The oil phase was then dried under vacuum at 40-50 ℃ to give 110kg of a fat having the composition shown in column 2 of Table 1.
The fat (column 2 of table 1) was extracted by double distillation in short path distillation (VTA, model VK83-6-SKR-G, with degasser). The temperature of the first column was 175 ℃ C (flow rate 4kg/h, vacuum 0.01 mbar). The residue was collected as waste (10kg) while the distillate was taken to the second column. The temperature of the second column was 130 ℃ C (flow rate about 3.2kg/h, vacuum 0.01 mbar). The distillate (15kg) was rich in short chain fatty acids, while the purified product containing VLCFA (85kg) was collected as a grease residue (column 3 of table 1).
The starting fats (column 2 of table 1) and the fat residue after double distillation (column 3 of table 1) were analyzed for glyceride content, free cholesterol content and fatty acid profile.
Table 1: fatty acid profile of different fractions during VLCFA purification and concentration. The results are given as area percent (a%), in the form of Size Exclusion Chromatography (SEC) chromatograms of Ethyl Esters (EE), Monoglycerides (MG), Diglycerides (DG) and Triglycerides (TG), and a% in Gas Chromatography (GC) chromatograms of fatty acid analysis.
Column 2: starting grease
Column 3: residue after double distillation
Column 4: residue from double distillation of enzyme-treated fats and oils in column 3
Column 5: residue from distillation of fats and oils in column 4
Column 6: distillate from distillation of fats and oils in column 5
Enzyme treatment:
to the double distilled residue of fats and oils (82.7kg) (column 3 of Table 1) was added 1.93kg of immobilized enzyme (Lipozyme435, Novozymes), and the mixture was stirred at 80 ℃ under vacuum (10mbar) for 46 hours. After cooling and filtration, the oil was distilled.
The results of the analysis of the samples during the enzyme treatment are shown in table 2 below.
Table 2:
table 2 shows that the free cholesterol gradually decreased from 41.11mg/g to 0.25mg/g after 46h reaction time. This means that during the enzymatic step free cholesterol is converted to cholesterol esters. This surprisingly shows that lipase accepts free cholesterol as an alcohol substrate in the enzymatic synthesis of cholesterol esters. Usually this conversion is accomplished by cholesterol esterase.
The process as described above may also be carried out using other relative amounts and other sources of suitable enzyme preparations, as well as using other reaction conditions, including other reaction times and vacuums than described in this example, and/or by including additional protocols that may be used to complete the reaction, including protocols for removing ethanol formed as a byproduct during the transesterification reaction.
During the reaction, the amount of Monoglycerides (MG) decreases, while the amount of diglycerides and triglycerides (DG, TG) increases. It is noted that Size Exclusion Chromatography (SEC) methods (similar to those described in the european pharmacopoeia and USP monograph on omega-3-acid triglycerides, omega-3-acid ethyl esters and fish oils) may overestimate the MG content and underestimate the Ethyl Ester (EE) content in samples with high long chain fatty acid content, since long chain EE will have a similar molecular size as short chain MG and therefore partly co-elute with MG. Therefore, the actual content of MG in the sample after 46 hours may be low.
The enzyme-treated oils and fats were extracted after 46 hours (column 6 of Table 2) by double distillation in short path distillation (VTA, model VK83-6-SKR-G, with degasser). The temperature of the first column was 180 ℃ C (flow rate 4kg/h, vacuum 0.01mbar), and the residue was collected as waste while the distillate was carried to the second column. The temperature of the second column was 130 ℃ C (flow rate about 3.3kg/h, vacuum 0.01 mbar). The distillate from the second column (20.8kg) was enriched with shorter chain fatty acids, while the purified product (43.2kg) containing abundant amounts of VLC-unsaturated fatty acids was collected as residue from the second column (column 4 of table 1). The total cholesterol of the composition was only 0.6mg/g, lower than 52.5mg/g in the starting fats & oils (column 2 of Table 1). This very significant reduction in total cholesterol is due to the removal of cholesterol esters from the residue fraction of the first distillation step described above.
The residue from the second distillation after the enzyme treatment (column 4 of Table 1) was then subjected to a series of distillations in a short-path distillation unit (temperature 130-141 ℃ C. and vacuum 0.01mbar, VTA, model VK83-6-SKR-G, with degasser). For each step, the light fraction (20-30%) is removed as distillate, and the residue is carried back to the next distillation step. The composition of the residue (R) from the first distillation step is shown in column 5 of table 1. Column 6 of table 1 shows a typical composition of distillate (D). The composition of the residue from the following distillation (RR-RRRRRR) is shown in columns 2-6 of Table 3.
Table 3: fatty acid profile from distillation 2-6.
Analysis of the distilled oil after ethylation, enzyme treatment and distillation surprisingly showed that VLC-PUFA and VLCMUFA could be distilled without thermal degradation. It has also been surprisingly found that VLC fatty acids can be separated from glycerides and cholesterol esters by distillation. As described herein, short path/molecular distillation is generally considered to provide only a limited degree of fractionation, and the maximum degree of separation obtainable from a single path through the tank is considered to be one theoretical plate.
The above distillation step shows that, surprisingly, VLC fatty acids can be selectively concentrated. VLC fatty acids can be separated from LC fatty acids (e.g., DHA) with surprising selectivity, enabling the production of high concentrations of VLCMUFA and VLCPUFA.
Urea fractionation:
some of the oil from the last distillation (column 6 of table 3) was extracted by a urea precipitation protocol. Urea fractionation is a process for separating different fractions of fatty acids having the same chain length but different degrees of unsaturation.
225g of urea were mixed with 450g of ethanol (96%) in a jacketed reactor and heated to 80 ℃ with stirring. 150g of fats and oils (column 6 of Table 3) were added, and the mixture was stirred for 30 minutes. After cooling to 25 ℃, the mixture was filtered, the ethanol in the filtrate was partially evaporated, and the mixture was filtered a second time. The oil was then washed with 5% aqueous citric acid and twice with water and dried under vacuum to give 73.9g of oil (column 2 of Table 4)). The product oil (35 g) was distilled using a short path distillation still (VTA, model VKL-70-4-SKR-T). At a temperature of 132 ℃, a flow rate of 3.5ml/min and a flow rate of 10-3After the first distillation at a pressure of mbar, the residue (. about.10 g) ("R132", column 4 of Table 4) and the distillate (25g) were collected. A second portion (. about.35 g) of the same product oil was also distilled at 135 ℃ at a flow rate of 3.5ml/min and 10-3The residue (. about.8 g) ("R135", column 5) and distillate (. about.27 g) were collected at a pressure of mbar. The two distillates (. about.52 g) distilled at 132 and 135 ℃ were combined, at temperatures of 126 ℃ and 130 ℃ respectively (. about.25 g each), a flow rate of 3.5ml/min and a flow rate of 10-3Distillation is carried out at a pressure of mbar. The compositions of the residue distilled at 126 deg.C (. about.8 g) and 130 deg.C (. about.7 g) are given in column 6 ("DR 126") and column 7 ("DR 130") (Table 4), respectively. Finally, the distillates distilled at 126 and 132 ℃ (37 g) were combined and distilled at 122 ℃, and the composition of the residue ("DDR 122") (-7 g) is given in column 8 of table 4.
Some of the urea adduct from the urea precipitation was mixed with water and heptane. After phase separation, the heptane phase was washed twice with water and evaporated. The fatty acid composition of the urea adduct is shown in column 3 of table 4.
Table 4:
the results show that VLCMUFA can be effectively removed by urea precipitation, separating them from VLCPUFA, reducing the VLCMUFA content from 38.31% (column 6 of table 3) to 1.98% (column 2 of table 4) while increasing the VLCPUFA content from 29.34% to 64.23% (column 6 of table 3). Analysis of the urea adduct showed a very high VLCMUFA content of 66.81% (column 3 of table 4), with only 3.43% of VLCPUFA.
Thus, urea fractionation can be effectively used to achieve separate fractions of fatty acids within each group of VLCUSFAs having the same chain length. Thus, by using urea as a fractionating means, the relative content of the most unsaturated VLCPUFA in each chain length may be increased in the non-urea complex portion, while the relative content of the less unsaturated VLCPUFA in the urea complex portion of the fatty acids may be increased. Thus, for example, the fatty acids with the least number of double bonds (starting from VLCMUFA) can be gradually separated from the mixture of VLCPUFA as Urea Adducts (UA), while the fatty acids with the highest degree of unsaturation, in particular C28:8n3, remain to a large extent in the non-urea adduct (NUA) fraction. This urea fractionation is carried out under conditions commonly used for the relevant starting materials, which conditions are well known or can be easily determined by the person skilled in the art. Urea is typically added in an amount (0.3 to 5 parts by weight per part by weight of fats and oils) under reaction conditions (e.g. at a temperature between ambient temperature and 80 ℃), typically for a period of time for commercial concentration of concentrates of PUFA compositions.
And (3) filtering:
some of the oil from distillation 6 (column 6 of table 3) was cooled to-15 ℃ and filtered. The compositions of the starting oil, filtrate and filter cake are shown in columns 2, 3 and 4 of table 5, respectively.
The filter cake (column 4 of table 5) was heated to 10 ℃ and filtered again, the composition of the filtrate and the filter cake being shown in columns 5 and 6 of table 5, respectively.
Table 5:
example 2: and removing cholesterol.
Mackerel grease (having the composition described in column 2 of table 6 below) was reacted to form ethyl esters according to the art.
The content of ethyl esters of short-chain fatty acids of mackerel oil described in column 2 of Table 6 was reduced by short-path distillation (VTA, model VK83-6-SKR-G with deaerator). The distillation was carried out at a temperature of 157 ℃ and a flow rate of 7.4kg/h and a vacuum of 0.01 mbar. This procedure yielded 96.5% distillate and 3.5% residue. The composition of the ethyl ester of the residue is given in column 3 of table 6 below. The fractions from this step may be used to make other desired products, as is well known to those skilled in the art.
The residue from this distillation (column 3 of table 6) was ethylated in anhydrous ethanol by sodium ethoxide as described in the art to reduce the glyceride content.
The ethylated oil was then heated at a flow rate of 4.5ml/min and a flow rate of 10-3A secondary distillation is carried out at 180 ℃ in a short-path distillation still at a pressure of mbar (VTA, type VKL-70-4-SKR-T). The residue (-10%) was collected as waste, while the distillate (-90%) (column 4 of table 6) was further extracted.
Enzyme treatment:
to 446g of distillate (column 4 of Table 6) 25g of Lipozyme435 (Novozyme) were added and stirred at 80 ℃ under vacuum (10mbar) for 36 hours. Similar to that described in example 1, the free cholesterol is substantially converted to a cholesterol ester in this step.
The enzyme-treated oil (362g) was subjected to short path distillation (VTA, model VKL-70-4-SKR-T) at 180 deg.C, 4.5ml/min flow rate and 10 g/min-3Distillation at mbar and a residue (110g) containing most of the cholesterol esters and a distillate (254g) were collected (column 5 of Table 6). 90g of distillate (column 5 of Table 6) were distilled at a temperature of 110 ℃ and a flow rate of 3.5ml/min and a pressure of 10-3mbar using a short-path distillation still (VTA, model VKL-70-4-SKR-T). About 18g of residue was collected (column 7 of Table 6)) And about 72g of distillate (column 6 of Table 6).
At a temperature of 100 ℃, a flow rate of 3.5ml/min and a flow rate of 10-390g of the distillate described above (column 5 of Table 6) were distilled at mbar using a short-path distillation still (VTA, type VKL-70-4-SKR-T). About 45g of residue (column 9 of Table 6) and about 45g of distillate (column 8 of Table 6) were collected.
Urea fractionation and filtration:
some of the enzymatically treated and distilled fats, i.e. distillates (column 5 of table 6), were extracted by a urea precipitation protocol to separate fatty acids of the same length but different degrees of unsaturation.
100g of urea were mixed with 210g of ethanol (96%) in a jacketed reactor and heated to 80 ℃ with stirring. 56g of fats and oils (column 5 of Table 6) were added, and the mixture was stirred for 30 minutes. After cooling to 25 ℃, the mixture was filtered, the ethanol was evaporated and the mixture was filtered a second time. The oil was then washed with 5% aqueous citric acid and twice with water and dried in vacuo to give 19.5g of oil (column 10 of table 6).
Table 6:
separation by chromatography:
100mg of oil from column 7 of Table 6 was methylated and dissolved in hexane by standard methods. The hexane phase was eluted by Solid Phase Extraction (SPE) and the silica gel column was coated with AgNO3 (Supelcodiscovery)TMAG-ION 750mg/6 ml). After applying the methylated oil in hexane, eluting the column with acetone to obtain an oil, a group thereofThe composition is shown in column 2 of Table 7, followed by the use of a 40% Acetonitrile (ACN) solution in acetone to obtain a fat having the composition shown in column 3 of Table 7.
The above results indicate that VLCPUFA and VLCMUFA can be separated from each other by using (but not limited to) chromatography, yielding compositions with high or low VLC-PUFA/VLC-MUFA ratios.
Table 7:
example 3: VLCUSFA composition obtained without enzyme treatment
At a temperature of 180 ℃, a flow rate of 5ml/min and a flow rate of 10-3The residue from commercial scale distillation of ethylated sardine and mackerel oils for the production of omega-3-acid concentrates containing about 36% EPA and about 25% DHA was distilled using a short path still (VTA, model VKL-70-4-SKR-T) at mbar (column 2 of table 8). The residue (column 4 of table 8) and distillate (column 3 of table 8) were collected. The same starting residue (column 2) was also converted to ethyl ester according to the prior art, the analytical results being given in column 5 of table 8.
The distillate in column 3 of Table 8 was further distilled using a short path distillation still (VTA, model VKL-70-4-SKR-T) at a temperature of 115 ℃, a flow rate of 5ml/min and a flow rate of 10-3Distillation at mbar and collection of residue (column 7 of Table 8) and distillate (column 6 of Table 8).
The distillate distilled at 180 deg.C (column 3) was much lower in total cholesterol (8.67 vs 37.37mg/g) than the starting fats; this positive effect is caused by the collection of cholesteryl esters in the residual fraction (column 4). The distillate contains mainly cholesterol in the form of free cholesterol.
From columns 2 and 5 it can be seen that ethylation of the (same) starting lipids does not change the total cholesterol content, but that some of the cholesterol esters are converted to free cholesterol. Since free cholesterol is more difficult to separate from VLCMUFA and VLC-PUFA by distillation, it has been found to be advantageous to remove as much as possible of the cholesterol in the residual fraction as cholesterol ester during the distillation. This is illustrated by a comparison of total cholesterol in fats and oils in columns 2 and 5 of table 8.
The distillate in column 3 of table 8 was further distilled to give a residue (column 7) rich in VLCPUFA (6.59%) and VLCMUFA (9.4%), with a slight increase in cholesterol (total) from 8.7 (column 3) to 11.9mg/g, but an effective decrease from the starting concentration of 37.4mg/g (column 2).
Table 8:
this example shows how the cholesterol (total and free cholesterol) content varies during the purification and concentration of VLC-PUFA and VLC-MUFA enriched lipids using distillation. It was thus found that cholesterol in the form of cholesterol esters can be separated from VLC-PUFA and VLC-MUFA compositions by distillation, whereas free cholesterol is difficult to separate from VLC-PUFA and VLC-MUFA by distillation alone.
Example 4: separation of cholesterol by distillation
At a temperature of 180 ℃, a flow rate of 5ml/min and a flow rate of 10-3Distillation at mbar using a short path distillation still (VTA, model VKL-70-4-SKR-T) from omega-3-acids for the production of DHA and EPA at about 36%Residue from commercial scale distillation of concentrate ethylated sardine and mackerel oils (column 2 of table 9). About 90% distillate (column 3 of table 9) and about 10% residue were collected. The distillate was ethylated as described in the art and the products were analyzed as shown in column 4 of table 9. Finally at a temperature of 110 ℃, a flow rate of 5ml/min and a flow rate of 10-3The ethylated fats are distilled at mbar using a short path distillation still (VTA, model VKL-70-4-SKR-T). About 60% of the residue was collected and analyzed (column 5 of table 9).
The analysis results showed that total cholesterol in the distillate was reduced during the first distillation at 180 ℃ (column 3 of table 9), mainly because cholesterol esters in the residual fraction were removed. During the ethylation step, total cholesterol remains essentially unchanged, while fatty acids are converted from Triglycerides (TG) to Ethyl Esters (EE). The final distillation step increases the concentration of very long chain fatty acids in the residue, but also increases the cholesterol concentration.
This example illustrates how the VLC-PUFA and VLCMUFA content and the cholesterol content (free cholesterol and total cholesterol content) can be varied by purification and concentration. By the method described in this example, the content of cholesterol esters is effectively reduced, while the free cholesterol increases with concentration of VLC-PUFA and VLC-MUFA.
Table 9:
example 5: VLCUSFA composition with very low cholesterol content
Crude "1812" oil from sardine and mackerel oil mixture (used for producing oil containing fat of aboutAcronyms for commercial product fats & oils of 18% EPA (C20:5n3) and 12% DHA (C22:6n3) (column 2 of Table 10) 7% of a fraction of C14-C18 fatty acid ethyl esters (obtained as by-product of commercial fatty acid concentrate manufacture) was added, followed by a temperature of 180 ℃ using a short path distillation kettle (VTA, model VKL-70-4-SKR-T), a flow rate of 5ml/min and a flow rate of 10 ml/min-3Distillation is carried out at a pressure of mbar. A 90% residue was collected (column 3 of table 10) containing slightly less than half of the total cholesterol present in the starting crude oil and 10% distillate was collected. The residue (column 3 of table 10) was ethylated as described in the art, e.g. by reacting the grease with ethanol and the product was analyzed, which is shown in column 4 of table 10. The ethylated fats were then treated with the enzyme (lipase) at 80 ℃ under vacuum overnight, similar to that described in example 1. The obtained fats and oils are shown in column 5 of Table 10. Finally at a temperature of 180 ℃, a flow rate of 5ml/min and a flow rate of 10-3And (3) distilling the oil treated with short path distillation kettle (VTA, model VKL-70-4-SKR-T) at mbar. About 10% of the residue and about 90% of the distillate were collected and analyzed (column 6 of table 10).
The analysis results show that total cholesterol is reduced during the first distillation at 180 ℃, mainly because free cholesterol is removed with the distillate. During the ethylation process, the total cholesterol level remains unchanged, while the fatty acids are converted from TG to EE. The following enzymatic treatment converts the remaining free cholesterol to cholesterol esters. In the final distillation step, cholesterol esters and glycerides remain in the residue, while the total cholesterol content of the distillate is very low. A distillate with total cholesterol below 1mg/g was produced. The fatty acid profile remained constant during the processing steps and the content of each of VLCPUFA and VLCMUFA was about 0.5%. The skilled artisan will recognize that the above noted significant reduction in cholesterol content of "1812" lipids can also be obtained without the first step of adding a C14-C18 fatty acid ethyl ester fraction, followed by distillation using a short path still.
Furthermore, the skilled person will recognise that for the ethylation step, the method of reducing cholesterol content as described above may be performed not only by the preferred embodiment of reacting the starting fats & oils with ethanol to form ethyl esters, but also by reacting the fats & oils with other alcohols, such as methanol and propanol, to form the corresponding esters.
WO2004/007655 describes on page 18, line 13 to page 19, line 9 a method for reducing the total cholesterol content of C1-C4 (methyl-butyl) esters in fish oil, but does not provide examples or claims to support this description. WO2004/007655 mentions only long-chain C20-C22 PUFAs, such as EPA and DHA (see, for example, page 2, line 16-page 3, line 13 and page 13, lines 5-24), and is completely silent about the presence of VLCFA in marine oils. Since VLCFA distills at higher temperatures than LCFA, it is very surprising that VLCFA esters can be substantially separated from cholesterol esters by schemes such as short path distillation/molecular distillation. An important advantage of the current process compared to the process of WO2004/007655 is that the remaining free cholesterol of the residue is esterified, thereby removing the cholesterol more completely.
Table 10:
example 6: color evaluation
Two different residues of commercial scale distillation of ethylated sardine and mackerel fats (columns 2 and 3 of table 11) used to produce omega-3-acid concentrates were analyzed for gardner color and compared to the following two purified and concentrated VLCPUFA/VLCMUFA fats;
the greases of column 6 of table 3 are provided in column 4 of table 11.
The greases in column 2 of table 19 (example 9) are provided in column 5 of table 11.
Table 11:
the results show that the color of the residual fraction is very high, while the purified VLCUSFA composition (final product) obtained by distillation and other purification/concentration-increasing steps, such as those disclosed herein, has reached an acceptable color.
Example 7: VLCUSFA composition further purified with activated carbon
Historical data of benzo (a) pyrene (BAP) and polycyclic aromatic hydrocarbons (4PAH) from two residues (columns 2 and 3 of table 12) (from commercial scale distillation of ethylated sardine and mackerel oils for production of omega-3-acid concentrates) were compared to purified and increased concentrations of VLCPUFA and VLCMUFA concentrates (column 4 of table 12, same fats as column 6 of table 3) before and after Activated Carbon (AC) treatment (columns 4 and 5 of table 12).
Table 12:
column 1
2
3
4
5
Residue 2
Residue 3
Purification/concentration enhancement
Purification/concentration enhancement/AC treatment
BAP
2.80μg/kg
4.20μg/kg
1.6μg/kg
<0.5μg/kg
4PAH*
11.98μg/kg
12.6μg/kg
2.4μg/kg
<0.5μg/kg
4PAH is defined as the sum of benzo (a) anthracene, pyrene, benzo (b) fluoranthene and benzo (a) pyrene residual fraction containing higher than acceptable/legal values for BAP and 4 PAH. However, the purified compositions (table 12, column 4) contained lower and lower than acceptable/legal levels of these contaminants. The activated carbon treated grease has very low impact on both environmental pollutants.
Example 8: preparation of high concentration VLCUSFA compositions
Some of the oil from the last distillation (example 1, column 6 of table 3) was extracted by a urea precipitation protocol. Urea fractionation is a process for separating different fractions of fatty acids having the same chain length but different degrees of unsaturation.
300g of urea were mixed with 600g of ethanol (96%) in a jacketed reactor and heated to reflux with stirring. 150g of a fat (example 1, column 6 of Table 3) was added, and the mixture was stirred at reflux for 30 minutes. After cooling to 25 ℃, the mixture was filtered, the ethanol in the filtrate was partially evaporated, and the mixture was filtered a second time. The oil was then washed with a 5% citric acid aqueous solution and twice with water and dried under vacuum to give an oil having a fatty acid composition shown in column 2 of table 13. Using a short path distillation still (VTA, model VKL-70-4-SKR-T, flow 3.5ml/min and pressure 10-3mbar) was further distilled of the product oil. The oil is first distilled at 116 deg.C to remove light endsAnd (4) dividing. The residue was then distilled at a temperature of 145 ℃ and the distillate was collected. The distillate was further distilled at 112 ℃ and the residue from this distillation was further extracted and distilled at a temperature of 110 ℃. The residual fraction (further extracted and) had the fatty acid composition shown in column 3 of table 13.
Table 13:
part of the residual fats (from distillation, column 3 of table 13) was hydrolyzed (hydro.) by reacting 7.5g of fats with 1.5g koh in 30ml of 96% ethanol. After heating at 50 ℃ for 1 hour, the solution was cooled and quenched with 100ml of citric acid-saturated water. The Free Fatty Acids (FFA) were extracted with ethyl acetate and washed with water. The organic phase was evaporated to give 7g of oil.
The oil was passed through a silica gel column (diameter: 2.5cm) (40g of silica gel 600.063-0.300 mm). The column was first eluted with 200ml of isooctane and no oil was found in this fraction. The column was then eluted with 100ml of 15% ethyl acetate in isooctane and the fraction (. about.1.5 g) (fraction 1) had the composition given in column 4 of Table 13. Elution with another 100ml of 15% ethyl acetate in isooctane gave fraction 2 (. about.3 g), the composition of which is given in column 5. Elution with another 100ml of 15% ethyl acetate in isooctane gave fraction 3 (. about.1.5 g) having the fatty acid composition as set forth in column 6 of Table 13.
Thus, a composition with a high concentration of VLCUSFA and a high purity is obtained. In particular, the fatty acid C28:8n3 was obtained at high concentrations.
Example 9: preparation of a VLCUSFA composition in triglyceride form having a reduced cholesterol content
47.82kg of residue (from commercial scale distillation of ethylated sardine and mackerel fats for the production of omega-3-acid concentrates containing about 36% EPA and about 25% DHA, with fatty acid composition as shown in column 2 of table 14) was brought into the ethylation process to reduce the residual content of glycerides by reacting the residue with 7 w% (based on the weight of the fat) of 2% sodium ethoxide in anhydrous ethanol. The mixture was stirred at 80 ℃ under reflux for 1 hour. The excess ethanol was then evaporated in vacuo. Stirring was stopped and after 30 minutes a small amount of black glycerol heavy phase was drained from the reactor through the bottom valve. The oil was then washed with water containing 5% citric acid and twice with water. The oil phase was then dried under vacuum at 40-50 ℃ and the fat having the composition shown in column 3 of table 14 was used directly in the next step.
Table 14: fatty acid profile and cholesterol content of different fractions during VLCFA purification and concentration. The results are given in area percent (a%) in Size Exclusion Chromatography (SEC) chromatograms of Ethyl Ester (EE), Monoglycerides (MG), Diglycerides (DG) and Triglycerides (TG), and a% in Gas Chromatography (GC) chromatograms of fatty acid analysis. The skilled artisan will recognize that the fatty acid composition is not altered by the ethylation and enzymatic treatment. For this reason, columns 3 and 4 were not analyzed for fatty acid composition.
Column 2: residual fraction
Column 3: after ethylation
Column 4: after the enzyme treatment as described below
Column 5: distillate from a single distillation of the enzyme-treated oil from column 4 (described below)
Column 6: residue from distillation of fats and oils in column 5 (described below)
Enzyme treatment:
to the oil and fat material obtained in the ethylation step (column 3 of Table 14), 4.8kg of immobilized enzyme (Lipozyme435, Novozymes) was added, and the mixture was stirred at 80 ℃ under vacuum (10mbar) for 48 hours. After cooling filtration, the resulting oil (42.16kg) was distilled.
The results of the analysis of the samples during the enzyme treatment are shown in table 15 below.
Table 15:
the results presented in Table 15 show that free cholesterol gradually decreased from 12.4mg/g to 0.53mg/g over a 48 hour reaction time. This means that during the enzymatic step free cholesterol is converted to cholesterol esters. This surprisingly shows that lipase accepts free cholesterol as an alcohol substrate in the enzymatic synthesis of cholesterol esters. Usually this conversion is accomplished by cholesterol esterase. The process as described above may also be carried out using other relative amounts and other sources of suitable enzyme preparations, as well as using other reaction conditions, including other reaction times and vacuums than described in this example, and/or by including additional protocols that may be used to complete the reaction, including protocols for removing ethanol formed as a byproduct during the transesterification reaction.
During the enzymatic reaction, the amount of Monoglycerides (MG) decreases, while the amount of diglycerides and triglycerides (DG, TG) increases. It is noted that the SEC method (similar to the descriptions in the european and US pharmacopoeias for omega-3-acid triglycerides, omega-3-acid ethyl esters and fish oils) may overestimate the MG content and underestimate the content of Ethyl Esters (EE) in samples with high long chain fatty acid content, since long chain EE will have a similar molecular size as short chain MG and thus partly co-efflux with MG. Therefore, the actual content of MG in the sample after 48 hours may be low.
Enzyme-treated oils and fats were extracted by single distillation in short path distillation (VTA, model VK83-6-SKR-G, with degasser) after 48 hours (column 4 of Table 14). The temperature of the first column was 190 ℃ (flow rate 4kg/h, vacuum 0.01mbar) and the residue was collected as waste while the distillate was further extracted. Surprisingly, the total cholesterol of the distillate (column 5 of Table 14) was only 0.6mg/g, lower than 14.7mg/g in the starting fats and oils (column 2 of Table 14). This very significant reduction in total cholesterol is due to the surprising esterification of free cholesterol during the enzymatic treatment and cholesterol esters can be removed in the residual fraction of the first distillation step described above.
The distillate from the distillation after the enzyme treatment (column 5 of Table 14) was then subjected to a series of distillations in a short-path distillation apparatus (temperature 120 ℃; 141 ℃ C.) and vacuum 0.01mbar, VTA, type VK83-6-SKR-G, with degasser). For each step, the light fraction (20-30%) is removed as distillate, and the residue is carried back to the next distillation step. The composition of the residue after the last distillation step (5.72kg) is shown in column 6 of table 14.
Analysis of the distilled oil after ethylation and after enzyme treatment surprisingly showed that VLCPUFA and VLCMUFA can be distilled without thermal degradation. It has also been surprisingly found that VLC fatty acids can be separated from glycerides and cholesterol esters by distillation to provide an enriched VLCUSFA composition having significantly reduced cholesterol levels.
Cold filtration:
3.5kg of residual fats from the above distillation (i.e.column 6 of Table 14) were cooled and stored overnight at 3 ℃ and then filtered. The fatty acid composition (a%) of the starting oil (as in column 6 of table 14), the filtrate and the filter cake are shown in columns 2, 3 and 4 of table 16, respectively.
Table 16:
the above results show that saturated fatty acids can be fractionated from monounsaturated and polyunsaturated fatty acids by cold fractionation, as can very long chain fatty acids, since saturated fatty acids tend to be removed in the filter cake.
Bleaching
The above cold-filtered oil and fat (i.e., filtrate, column 3 of Table 16) (3.03kg) was bleached with 8% bleaching earth and 0.5% activated carbon at 75 ℃ for 1 hour. The reaction mixture was cooled and filtered. The peroxide value of the bleached oil and fat was 0.2meq/kg, and the anisidine value was 14.7.
Re-esterification
2.75kg of the bleached above-mentioned oil and fat was mixed with 6.05% of glycerin and 5% of immobilized enzyme (Lipozyme435, Novozymes) at 80 ℃ under vacuum (5-10mbar) for 24 hours, followed by esterification to prepare triglyceride fatty acids. The reaction mixture was cooled and filtered.
Bleaching
The above re-esterified fats and oils (2.31kg) were bleached with 6% bleaching earth and stirred at 75 ℃ and 5-10mbar for 1 hour. The reaction mixture was cooled and filtered. The peroxide value of the bleached fat/oil (1.97kg) was 0.1meq/kg, and the anisidine value was 7.3.
Distillation
At a temperature of 190 ℃, a flow rate of 3.5ml/min and a flow rate of 10-3The fat from the above bleaching (1.97kg) was distilled using a short path distillation still (VTA, model VKL-70-4-SKR-T) at mbar. The residue (1.20kg) was collected as product, while the distillate (rich in ethyl ester and MG) was discarded. The ethyl ester and glyceride contents before and after distillation (residue) are shown in Table 17.
Table 17:
before distillation
After distillation (residue)
EE A％
20.83
0
MG A％
8.12
0.4
DG A％
7.44
10.3
TG A％
63.05
89
Oligomer A%
0.6
0.6
Deodorization
The above residual fat (1.20kg) after distillation, containing fatty acids mainly in the form of triglycerides, was deodorized with steam under vacuum (1-5mbar) at 140 ℃ for 3 hours. The reaction mixture was cooled and mixed tocopherol was added. The results of the analysis of the deodorized "VLCFA triglyceride" fat (1.16kg) are shown in tables 18 and 19 below.
Table 18:
execution of mg/g assay and: the european pharmacopoeia method 2.4.29- "fatty acid composition in omega-3 acid rich fats" is similar, but the temperature regime is modified. The response factor of VLC fatty acids was calculated by pushing the response factor of DHA to C23:0 and correcting for the theoretical response factor described by Ackman (based on the amount and molecular weight of activated carbon) (R.G. Ackman et al, J. petrochemists, Vol. 41, 1986, p. 377-378).
Table 19:
the column entitled USP refers to the monograph on omega-3 acidic triglycerides in the United states Pharmacopeia, and the column entitled GOED refers to the "GOED volunteer monograph". The column named ph.eur refers to the maximum limit for testing of monograph on omega-3-acid triglycerides from the european pharmacopoeia (ph.eur) (9 th edition 2019). The VLCFA triglyceride product described in table 19 meets the requirements of all three systems.
Those skilled in the art will appreciate that the challenge of preventing oxidation is less for production scale quantities than for the low kg batches illustrated in table 19. Thus, the results of tests of the above type may be better when the process is carried out on a commercial scale, with values lower than those given in table 19.
The concentrate prepared above was highly purified and had been converted to a glyceride mixture. The purified VLCFA triglyceride product was clear in color and had very low values for oxidation parameters, cholesterol levels and environmental contaminants.
The above examples and results demonstrate that enriched compositions comprising a mixture of fatty acids of VLCMUFA and VLCPUFA as disclosed and claimed herein can be prepared.
- 上一篇：一种医用注射器针头装配设备
- 下一篇：用于治疗特发性肺纤维化的组合物和方法