Have a personal or library account? Click to login
Characterisation of the lipolytic enzymatic activities of fungal rizoenzymes from Rhizopus oryzae in comparison to pancreatin from pigs Cover

Characterisation of the lipolytic enzymatic activities of fungal rizoenzymes from Rhizopus oryzae in comparison to pancreatin from pigs

European Pharmaceutical Journal
Volume 71 (2024): Issue 1 (August 2024)
By: C. Schön,  R. Wacker,  M. Rothe,  B. Lipowicz and  A. Iphöfer  
Open Access
|Aug 2024

Figures & Tables

Figure 1.

Fatty acids profile of the olive oil used after total hydrolysis.
Fatty acids profile of the olive oil used after total hydrolysis.

Figure 2.

LC–MS/MS chromatogram of olive oil after Pangrol enzyme reaction at pH = 7 overlayed by a total hydrolysis chromatogram of the same sample.
LC–MS/MS chromatogram of olive oil after Pangrol enzyme reaction at pH = 7 overlayed by a total hydrolysis chromatogram of the same sample.

Figure 3.

Total fatty acids conversion rate (sum of overall fatty acids) as a function of pH for both enzyme preparations.
Total fatty acids conversion rate (sum of overall fatty acids) as a function of pH for both enzyme preparations.

Figure 4.

Conversion rate of single fatty acids as a function of pH for both enzyme preparations (rizoenzymes (A) and pancreatin (B)).
Conversion rate of single fatty acids as a function of pH for both enzyme preparations (rizoenzymes (A) and pancreatin (B)).

Figure 5.

Total fatty acids conversion rate (sum of overall fatty acids) as a function of taurocholate concentration (mmol/L) for both enzyme preparations.
Total fatty acids conversion rate (sum of overall fatty acids) as a function of taurocholate concentration (mmol/L) for both enzyme preparations.

Figure 6.

Conversion rate of the single fatty acids as a function of the taurocholate concentration (mM) for both enzyme preparations (rizoenzymes (A) and pancreatin (B)).
Conversion rate of the single fatty acids as a function of the taurocholate concentration (mM) for both enzyme preparations (rizoenzymes (A) and pancreatin (B)).

Composition of the olive oil used after total hydrolysis_

Fatty acidOlive oila (%)Analysed valuesb (%)
14:0≤0.05–0.5
16:07.5–20.013.3
16:10.3–3.51.3
17:0≤0.05–0.3
17:1≤0.05–0.3
18:00.5–5.0Not considered
18:155.0–83.073.2
18:23.5–21.010.8
18:3≤0.05–1.01.0
20:0≤0.05–0.6
20:1≤0.05–0.40.4
20:2≤0.05
22:0≤0.05–0.2
22:1≤0.05
22:2≤0.05
24:0≤0.05–0.2
24:1≤0.05
DOI: https://doi.org/10.2478/afpuc-2024-0009 | Journal eISSN: 2453-6725
Journal RSS Feed
Language: English
Page range: 53 - 60
Submitted on: Feb 28, 2024
Accepted on: Jun 11, 2024
Published on: Aug 10, 2024
Published by: Comenius University in Bratislava, Faculty of Pharmacy
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Rizoenzymes,
pancreatin,
exocrine pancreatic insufficiency
Related subjects:
Pharmacy,
Pharmacy, other

© 2024 C. Schön, R. Wacker, M. Rothe, B. Lipowicz, A. Iphöfer, published by Comenius University in Bratislava, Faculty of Pharmacy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 71 (2024): Issue 1 (August 2024)