Obtaining of nervonic acid-based structured triglycerides via enzymatic modification: composition, thermal stability, and structural characterization.

This study reports the enzymatic synthesis and characterization of nervonic acid (NA)-based structured triglycerides (STG) to enhance NA stability and bioavailability, a long-chain monounsaturated fatty acid with neuroprotective potential. STG were prepared via enzymatic interesterification of medium-chain triglycerides (MCT) and Nervonic acid ethyl ester (NAE) using Lipozyme 435. Structural characterization by FTIR, DSC, and NMR confirmed successful NA incorporation and the redistribution of ester bonds. Lipid composition analysis showed that STG accounted for 62.78% of total glycerides, and approximately 33.35% of NA showed preferential distribution at the sn-2 position, suggesting successful structural modification through enzymatic interesterification and subsequent acyl redistribution. The STG exhibited notable changes in fatty acid composition and enhanced thermal stability compared to NAE. The balanced distribution of medium- and long-chain fatty acids indicates potential for improved bioavailability and functional properties. Overall, enzymatically synthesized NA-based STG represent a promising approach to tailor lipid structure and functionality, with potential applications in functional foods and nutraceuticals targeting neuroprotection.