Aplicação de Lipases de fungos amazônicos para melhoramento biotecnológico de óleo de peixe

Abstract

Fish oils are important products for pharmaceutical and food industry. When obtained from properly handle waste, reduce environmental damage caused by its disposal. Additionally, the microbial enzymes use as biotechnological tool for polyunsaturated fatty acids enrichment of fish oils is increasing. However, research about the refined oil achievement from waste Amazonian fish species and the lipolytic enzymes use for processing thereof are unknown. In this research, a fungus preserved in the Culture Collection of DPUA / UFAM was selected for application of the respective enzyme, check their effects on refined oil from piracatinga (Callophysus macropterus) wastes. The fungal cultures were reactivated and certified as literature, submitted to lipolytic potential (solid medium and titrimetric methods) and toxicity against Artemia salina tests. The crude lipolytic extract (lipases) was synthesized by submerged fermentation, partially characterized (optimum pH and temperature) and lyophilized. The crude oil was thermomechanically extracted and refined. Under optimal conditions demonstrated by partial characterization, was applied the fngus crude extract on piracatinga refined oil. Regarding the oil characteristics, the EPA and DHA in piracatinga are similar to most freshwater species. Among the analyzed fungi, Aspergillus wentii DPUA 1725 culture is a safe source (no toxicity against Artemia salina) to obtain lipase enzymes for food industry. Regarding the optimal conditions (pH 6.6 and temperature 42 ° C), the lipase from A. wentii DPUA 1725 does not differ from most fungal cultures studied in other researches. However, the enzyme use on piracatinga oil showed a significant increase (113.8%) of polyunsaturated fatty acids concentration.