Enzymatic preparation of food-grade l-alpha-glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin
DC Field | Value | Language |
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dc.contributor.author | Kim, Jeongeun | - |
dc.contributor.author | Song, Yejin | - |
dc.contributor.author | Lee, Soo Jeong | - |
dc.contributor.author | Lee, Jung Eun | - |
dc.contributor.author | Chung, Min-Yu | - |
dc.contributor.author | Kim, In-Hwan | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.date.accessioned | 2021-08-31T14:51:20Z | - |
dc.date.available | 2021-08-31T14:51:20Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2020-01 | - |
dc.identifier.issn | 8756-7938 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/58412 | - |
dc.description.abstract | l-alpha-Glycerylphosphorylcholine (l-alpha-GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study was to prepare l-alpha-GPC via Novozym 435 (an immobilized Candida antarctica lipase B)-catalyzed hydrolysis of soy phosphatidylcholine or a fractionated soy lecithin, from which triacylglycerols were completely removed, followed by food-grade solvent extraction of l-alpha-GPC from the reaction products. The reaction was performed in n-hexane-water biphasic media in a stirred-batch reactor. Phosphatidylcholine was completely hydrolyzed to l-alpha-GPC under optimal conditions: temperature, 55 degrees C; water content, 100 wt% of the substrate weight; enzyme loading, 10 wt% of the substrate weight; and reaction time of 6 hr (for soy phosphatidylcholine) or 8 hr (for fractionated soy lecithin). Water-soluble fractions of the reaction products containing 98.6 area% l-alpha-GPC (from soy phosphatidylcholine) or 52.4 area% glycerophosphodiesters, including l-alpha-GPC (from fractionated soy lecithin), were obtained after phase separation of the media. The resulting products would be suitable for use as food-grade cognitive enhancers because of the use of enzymatic reaction and food-grade solvent extraction. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.subject | MULTICENTER | - |
dc.title | Enzymatic preparation of food-grade l-alpha-glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, In-Hwan | - |
dc.identifier.doi | 10.1002/btpr.2910 | - |
dc.identifier.scopusid | 2-s2.0-85074014977 | - |
dc.identifier.wosid | 000489563100001 | - |
dc.identifier.bibliographicCitation | BIOTECHNOLOGY PROGRESS, v.36, no.1 | - |
dc.relation.isPartOf | BIOTECHNOLOGY PROGRESS | - |
dc.citation.title | BIOTECHNOLOGY PROGRESS | - |
dc.citation.volume | 36 | - |
dc.citation.number | 1 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | MULTICENTER | - |
dc.subject.keywordAuthor | food-grade cognitive enhancer | - |
dc.subject.keywordAuthor | lecithin | - |
dc.subject.keywordAuthor | l-alpha-glycerylphosphorylcholine | - |
dc.subject.keywordAuthor | Novozym 435 | - |
dc.subject.keywordAuthor | phosphatidylcholine | - |
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