The importance of solvent in the aqueous extraction of oil bodies from rapeseed

Document Type : Research Article

Authors

• Fatemeh Saadat ¹
• Seyed Hadi Razavi ²
• Houshang Alizadeh ³

¹ Agricultural Biotechnology, University of Tehran, Iran.

² Food Science and Technology, University of Tehran, Iran.

³ Agronomy and Plant Breeding, University of Tehran, Iran.

https://doi.org/10.22067/ifstrj.v15i4.76637

Abstract

Introduction: Oil plants store energy in the form of neutral lipids in the organelles called oil bodies. These organelles save triacylglycerol until seed germination. In recent years, the oil bodies have been considered as an oil/water emulsion in the pharmaceutical, food, and cosmetic industries. These organelles are also effective tool for purifying, stabilizing and delivery of biotechnology products. Aqueous extraction processing (AEP) is the most common method for oil body extraction. Despite all advantages compared to organic solvent extraction, the yield of AEP still needs to be optimized. Therefore, this study surveys the efficacy of two solvents, phosphate buffer and distilled water in the oil bodies' extraction from rapeseed.
 
 Materials and methods: Brassica napus L. seeds were obtained from seed and plant improvement institute, Iran. To compare the efficacy of solvents, 0.1 M phosphate buffer (pH 7.5) and distilled water were used for extraction. The ground rapeseed was suspended in the buffers in a ratio of 1:10 (w/v) and stirred for 12 hours at room temperature. This step was repeated three times. Then, the extract was centrifuged at 10,000 g for 15 minutes at 4 ° C. The floating layer was carefully removed and dissolved again in the initial solvent and the pH was adjusted to 8.5 to precipitate the deflated proteins. Finally, the cream layer was retrieved using centrifuges and one-tenth of the initial buffer volume was applied to the 9 M urea buffer (pH 7.5) for 10 minutes to separate non-specific proteins from oil bodies. The purified oil-bodies were monitored under light microscopy.
 
 Results and discussion: According to the microscopic and macroscopic results, the stability of oil particles and efficiency of extraction would be higher by phosphate buffer due to maintaining a constant alkaline pH during the extraction. Moreover, the presence of different salts in the phosphate buffer increases the purification yield up to twice times as a result of providing osmotic pressure and increasing solubility of membrane proteins. These results emphasize the importance of membrane proteins on the formation and stabilization of oil bodies.
 

Keywords

• Stability
• Emulsifier
• Membrane proteins
• Optimization
• Phosphate buffer

References

Adams G. G., Imran S., Wang S., Mohammad A., Kok M. S., Gray D. A., Channell G. A. & Harding S. E., 2012, Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use. Food Chemistry, 134(4), 1919‑1925.

Bhatla S. C., Kaushik V. & Yadav M. K., 2010, Use of oil bodies and oleosins in recombinant protein production and other biotechnological applications. Biotechnology Advances, 28(3), 293‑300.

Cahoon E. B. & Schmid K. M., 2008, Metabolic engineering of the content and fatty acid composition of vegetable oils. Advances in Plant Biochemistry and Molecular Biology, 1(C), 161‑200.

Chen Y. & Ono T., 2010, Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. Journal of agricultural and food chemistry, 58(12), 7402–7407.

Iwanaga D., Gray D. A., Fisk I. D., Decker E. A., Weiss J. & McClements D. J., 2007, Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry, 55(21), 8711‑8716.

Jolivet P., Tailliart K., Boulard C., Nesi N. & Chardot T., 2006, Purification and protein composition of oil bodies from Brassica napus seeds. Oleagineux, Corps gras, Lipides, 13(6), 426–430.

Matsumura Y., Sirison J., Ishi T. & Matsumiya K., 2017, Soybean lipophilic proteins — Origin and functional properties as affected by interaction with storage proteins. Current Opinion in Colloid & Interface Science, 28 120‑128.

Millichip M., Tatham A. S., Jackson F., Griffiths G., Shewry P. R. & Stobart A. K., 1996, Purification and characterization of oil-bodies (oleosomes) and oil-body boundary proteins (oleosins) from the developing cotyledons of sunflower (Helianthus annuus L.). Biochemical Journal, 314(1), 333–337.

Miquel M., Nesi N., Paris N., Larre C., Quinsac A., Savoire R., Lanoiselle J.-L., Jolivet P. & Chardot T., 2011, A continuum of research projects to improve extraction of oil and proteins in oilseed plants. Oleagineux, Corps gras, Lipides, 18(3), 168‑172.

Murphy D. J., 2001, The biogenesis and functions of lipid bodies in animals, plants and microorganisms. Progress in Lipid Research, 40(5), 325‑438.

Nikiforidis C., Karkani O. A. & Kiosseoglou V., 2011, Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction–ultrafiltration method. Food Hydrocolloids, 25(5), 1122–1127.

Nikiforidis C. V., Matsakidou A. & Kiosseoglou V., 2014, Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies. RSC Advances, 4(48), 25067‑25078.

Nikiforidis C. V. & Scholten E., 2015, High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies. Food Hydrocolloids, 43 283‑289.

Peng C.-C., Lin I.-P., Lin C.-K. & Tzen J. T. C., 2003, Size and stability of reconstituted sesame oil bodies. Biotechnology Progress, 19(5), 1623‑1626.

Schwager C., Kull S., Krause S., Schocker F., Petersen A., Becker W.-M. & Jappe U., 2015, Development of a novel strategy to isolate lipophilic allergens (oleosins) from peanuts. PloS one, 10(4), e0123419.

Shen Z., Wijesundera C. & Ye J.-H., 2012, Effect of seed heat-treatment on the oxidative stability of canola oil body emulsions. Food and Nutrition Sciences, 3(07), 981.

Sukhotu R., Shi X., Hu Q., Nishinari K., Fang Y. & Guo S., 2014, Aggregation behaviour and stability of maize germ oil body suspension. Food Chemistry, 164 1‑6.

Wang G.-Y., Chi Z., Song B., Wang Z.-P. & Chi Z.-M., 2012, High level lipid production by a novel inulinase-producing yeast Pichia guilliermondii Pcla22. Bioresource Technology, 124 77‑82.

Zweytick D., Athenstaedt K. & Daum G., 2000, Intracellular lipid particles of eukaryotic cells. Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes, 1469(2), 101‑120.