I am currently proposing a study about the formation of free PUFAs (EPA and DHA) in raw oysters treated with acidic sauces. Based on a study by Sajiki et al. (1994), free PUFA formation may be caused by the activation of lipolytic enzyme in the oysters treated with acetic acid. However, I am confused regarding this mechanism since the oysters are not alive. Can this explanation be used for dead oysters? Is there a better explanation for the formation of free PUFAs?
Here is Sajiki's study if you are interested: Article Impact of Vinegar Acetic Acid on Hydrolysis and Oxidation of...
Any answer or literature will be appreciated, thank you!
It is a misunderstanding to assume that enzymes are only active in living organisms. There are numerous examples of enzymes being active in vitro e.g in washpowder.
Pufa are essential component of our diet.
Product via biosynthetic pathways.
Uses in build body process like Lipolysis, phosphorylation etc
C.A. (Kees) Kan May I ask what is a waspowder? I am not quite familiar with the term. If it's not too much, can you also elaborate on your answer? Thank you very much.
Washpowder (produced by multinationals like Unilever or Procter&Gamble ) contains a.o. proteolytic and lipolytic enzymes to allow consumers to wash their clothes etc at 30-40 C in order not to destroy the fabric too rapidly.
Aging/ripening of meat after slaughter is another example of a process in which proteolytic and lypolytic enzymes play a major role.
dead or dying cells usualy lyse , enzymes present in compartments (organelles) are freed and can reach their substrate , membrane lipids can be a source of pufa when released from their glycerol backbone.
I agree with all what answered in this regard. In living cell enzymes are necessary to activate metabolisms, but in the dead cells they degrade the organs containing fats to produce PUSFA
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