Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure
Ultrasound is a green technology for intensifying enzymatic reactions. In this study, an ultrasonic water bath with equipment parameters of 28 kHz, 1750.1 W/m2, 60% duty cycle was used to assist the synthesis of butyric acid-lauric acid designer lipid (BLDL), which was catalyzed by Lipozyme 435. A c...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-08-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772200195X |
| _version_ | 1828189809588305920 |
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| author | Wangxin Liu Xianliang Luo Yang Tao Ying Huang Minjie Zhao Jiahui Yu Fengqin Feng Wei Wei |
| author_facet | Wangxin Liu Xianliang Luo Yang Tao Ying Huang Minjie Zhao Jiahui Yu Fengqin Feng Wei Wei |
| author_sort | Wangxin Liu |
| collection | DOAJ |
| description | Ultrasound is a green technology for intensifying enzymatic reactions. In this study, an ultrasonic water bath with equipment parameters of 28 kHz, 1750.1 W/m2, 60% duty cycle was used to assist the synthesis of butyric acid-lauric acid designer lipid (BLDL), which was catalyzed by Lipozyme 435. A convincing three-layer feed-forward artificial neural network (ANN) model was established (R2 = 0.949, RMSE = 4.759, ADD = 7.329) to accurately predict the optimal parameters combination, which was described as 13.72 mL reaction volume, 15.49% enzyme loading, 0.253 substrate molar ratio (tributyrin/lauric acid), 56.58 °C reaction temperature and 120 min reaction time. The ultrasonic assistance increased actual butyric acid conversion rate by 11.38%, and also enhanced the consumption rate of tributyrin and lauric acid during the reaction. Meanwhile, the esterification activity of Lipozyme 435 was enhanced and its effectiveness up to 6 cycles. Structurally, ultrasound assistance significantly disrupted the secondary structure of the Lipozyme 435: reduced the content of α-helices, increased the content of β-sheet and β-turn. In addition, sonication caused an increase in crevice and micro-damage on the surface of the immobilized enzyme. In conclusion, low-intensity ultrasound at 28 kHz improved the synthesis efficiency of BLDL, which was scientifically predicted by ANN model, and the change of enzyme structure may be the vital reason for ultrasound enhanced reaction. However, the effect of ultrasound on immobilized enzymes’ activity needs to be further explored. |
| first_indexed | 2024-04-12T08:11:55Z |
| format | Article |
| id | doaj.art-19438738e18246118fd73a3597f3004c |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-12T08:11:55Z |
| publishDate | 2022-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-19438738e18246118fd73a3597f3004c2022-12-22T03:40:56ZengElsevierUltrasonics Sonochemistry1350-41772022-08-0188106100Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structureWangxin Liu0Xianliang Luo1Yang Tao2Ying Huang3Minjie Zhao4Jiahui Yu5Fengqin Feng6Wei Wei7College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaState Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China; Corresponding authors at: College of Biosystems Engineering and Food Science, Zhejiang University, No. 866, Yuhangtang Road, Hangzhou 310058, China (F. Feng). School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Avenue, Wuxi 214122, China (W. Wei).State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; Corresponding authors at: College of Biosystems Engineering and Food Science, Zhejiang University, No. 866, Yuhangtang Road, Hangzhou 310058, China (F. Feng). School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Avenue, Wuxi 214122, China (W. Wei).Ultrasound is a green technology for intensifying enzymatic reactions. In this study, an ultrasonic water bath with equipment parameters of 28 kHz, 1750.1 W/m2, 60% duty cycle was used to assist the synthesis of butyric acid-lauric acid designer lipid (BLDL), which was catalyzed by Lipozyme 435. A convincing three-layer feed-forward artificial neural network (ANN) model was established (R2 = 0.949, RMSE = 4.759, ADD = 7.329) to accurately predict the optimal parameters combination, which was described as 13.72 mL reaction volume, 15.49% enzyme loading, 0.253 substrate molar ratio (tributyrin/lauric acid), 56.58 °C reaction temperature and 120 min reaction time. The ultrasonic assistance increased actual butyric acid conversion rate by 11.38%, and also enhanced the consumption rate of tributyrin and lauric acid during the reaction. Meanwhile, the esterification activity of Lipozyme 435 was enhanced and its effectiveness up to 6 cycles. Structurally, ultrasound assistance significantly disrupted the secondary structure of the Lipozyme 435: reduced the content of α-helices, increased the content of β-sheet and β-turn. In addition, sonication caused an increase in crevice and micro-damage on the surface of the immobilized enzyme. In conclusion, low-intensity ultrasound at 28 kHz improved the synthesis efficiency of BLDL, which was scientifically predicted by ANN model, and the change of enzyme structure may be the vital reason for ultrasound enhanced reaction. However, the effect of ultrasound on immobilized enzymes’ activity needs to be further explored.http://www.sciencedirect.com/science/article/pii/S135041772200195XButyrate acidLaurate acidDesigner lipidUltrasoundArtificial neural networkEnzymatic structure |
| spellingShingle | Wangxin Liu Xianliang Luo Yang Tao Ying Huang Minjie Zhao Jiahui Yu Fengqin Feng Wei Wei Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure Ultrasonics Sonochemistry Butyrate acid Laurate acid Designer lipid Ultrasound Artificial neural network Enzymatic structure |
| title | Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure |
| title_full | Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure |
| title_fullStr | Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure |
| title_full_unstemmed | Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure |
| title_short | Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure |
| title_sort | ultrasound enhanced butyric acid lauric acid designer lipid synthesis based on artificial neural network and changes in enzymatic structure |
| topic | Butyrate acid Laurate acid Designer lipid Ultrasound Artificial neural network Enzymatic structure |
| url | http://www.sciencedirect.com/science/article/pii/S135041772200195X |
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