Ž . Journal of Molecular Catalysis B: Enzymatic 11 2001 835–840 www.elsevier.comrlocatermolcatb Enzymatic synthesis of trieicosapentaenoylglycerol in a solvent-free medium P. Borg a, ) , C. Binet a , M. Girardin b , B. Rovel b , D. Barth a a Laboratoire de Thermodynamique des Separations, Ecole Nationale Superieure des Industries Chimiques, 1 rue GrandÕille, ´ ´ Nancy 54000, France b Laboratoire de Fermentations et BioconÕersions Industrielles, ENSAIA, 2 aÕenue de la foret de Haye, ˆ VandoeuÕre les Nancy 54500, France Abstract The enzymatic synthesis of trieicosapentaenoylglycerol from glycerol and eicosapentaenoic ethyl ester in a solvent-free Ž . medium is studied here. Novozym SP 435 immobilized lipase from Candida antarctica has appeared as a very efficient biocatalyst for this transesterification. A nitrogen bubbling has allowed a good mixing and also the shifting of the reaction toward synthesis by eliminating the ethanol formed. The effect of temperature and of the quantity of lipase has been studied. Ž Ž . . In the optimal conditions T s808C, 5% wrw of lipase, 1 mol glycerol for 3 mol ethyl ester , pure triglyceride has been obtained after 10 h. q 2001 Elsevier Science B.V. All rights reserved. Keywords: Trieicosapentaenoylglycerol; Lipase; Candida antarctica; Transesterification; Solvent-free medium 1. Introduction For more than a decade, consumers have been told to increase their intake of long-chain n y 3 Ž . polyunsaturated fatty acids PUFAs by eating more fish. This advice first came from the observation that populations incorporating seafood as a major part of their diet had lower rates of cardiovascular diseases. Since then, much research has proved the positive effects of n y 3 PUFA present in marine fats Ž eicosapentaenoic acid, EPA; docosahexaenoic acid, ) Corresponding author. Tel.: q 33-3-83-17-51-05; fax: q 33-3- 83-35-08-11. Ž . E-mail addresses: borg@ensic.u-nancy.fr P. Borg , Ž . barth@ensic.u-nancy.fr D. Barth . . DHA on human health, especially on cardiovascular diseases, arthritis, inflammation, diabetes, kidney and skin disorders, cancer, vision and brain development. Even if some effects are still to be proved, these components are now increasingly treated as ‘food for the prevention of disease’. As people are more and more concerned by good eating habits, this has created a great demand for PUFA lipids. Most parts of these components can be found in fish oils. But the maximum quantity of triglycerides of n y 3 PUFA in such products is generally 18% that is quite a low value. In order to enrich the food in PUFA lipids, EPA and DHA from fish oils are purified and stabilized as ethyl esters. It has also been shown that free fatty acids and triglycerides were metabolized wx more rapidly and completely than ethyl esters 1. However, free fatty acids are oxidized most easily. 1381-1177r01r$ - see front matter q 2001 Elsevier Science B.V. All rights reserved. Ž . PII: S1381-1177 00 00085-0