Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)

Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)Nghiên cứu sử dụng kết hợp enzyme trong chiết tách và làm giàu một số sản phẩm nguồn gốc thiên nhiên (LA tiến sĩ)

B GIO DC V O TO VIN HN LM KHOA HC V CễNG NGH VIT NAM HC VIN KHOA HC V CễNG NGH HONG TH BCH Nghiên cứu sử dụng kết hợp enzyme chiết tách làm giàu số sản phẩm nguồn gốc thiên nhiên LUN N TIN S HO HC H NI - 2017 B GIO DC V O TO VIN HN LM KHOA HC V CễNG NGH VIT NAM HC VIN KHOA HC V CễNG NGH HONG TH BCH Nghiên cứu sử dụng kết hợp enzyme chiết tách làm giàu số sản phẩm nguồn gốc thiên nhiên Chuyờn ngnh: Húa hc cỏc hp cht t nhiờn Mó s: 62.44.01.17 LUN N TIN S HO HC Ngi hng dn khoa hc: PGS.TS Lờ Mai Hng PGS.TS Nguyn Quyt Chin H NI - 2017 i LI CAM OAN Tụi xin cam oan õy l cụng trỡnh nghiờn cu ca bn thõn, c hỡnh thnh v phỏt trin t nhng quan im ca cỏ nhõn tụi, di s hng dn ca PGS.TS Lờ Mai Hng v PGS.TS Nguyn Quyt Chin, cú tham kho thờm cỏc ti liu ỏng tin cy, cú ngun gc rừ rng Cỏc s liu, kt qu lun ỏn l hon ton trung thc v cha c cụng b bt k cụng trỡnh no khỏc Tụi xin hon ton chu trỏch nhim v ni dung lun ỏn ny Tỏc gi lun ỏn Hong Th Bớch ii LI CM N u tiờn, tụi xin by t lũng bit n chõn thnh v sõu sc nht ti PGS TS Lờ Mai Hng v PGS TS Nguyn Quyt Chin, nhng ngi thy bng c tõm huyt ca mỡnh ó hng dn tụi v khoa hc, gi m cho tụi cỏc ý tng nghiờn cu v chia s nhiu ca cuc sng sut thi gian tụi nghiờn cu lun ỏn Tụi xin gi li cm n ti GS TS Phm Quc Long - Vin trng Vin Húa hc cỏc Hp cht thiờn nhiờn, cựng ban lónh o Vin, b phn o to ca Vin Húa hc cỏc Hp cht thiờn nhiờn ó to iu kin rt nhiu cho tụi hon thnh lun ỏn ca mỡnh Tụi xin gi li cm n ti cỏc thy, cỏc anh ch ph trỏch ca Hc Vin Khoa hc Cụng ngh, ó to mi iu kin cho tụi hon thnh lun ỏn ca mỡnh Tụi xin gi li cm n ti cỏc anh ch em ng nghip Trung tõm Nghiờn cu v Phỏt trin cỏc SPTN ó to iu kin giỳp tụi quỏ trỡnh hon thnh cụng trỡnh nghiờn cu ny Tụi cm n ti Nghiờn cu ng dng cụng ngh sinh hc to ch phm acid bộo a ni ụi (n3 - PUFA) t nguyờn liu t nhiờn b sung vo thc n ng nuụi mt s i tng cỏ bin ch lc v Nghiờn cu thnh phn húa hc, iu tra v ỏnh giỏ cht lng tinh du trm hin ang c sn xut Vit Nam, mó s VAST 04; ó ti tr kinh phớ Tụi xin gi li tri õn ca mỡnh ti gia ỡnh, bn bố, nhng ngi thõn luụn ng viờn tụi cú ng lc cụng vic v hon thnh cụng trỡnh nghiờn cu khoa hc ny Xin chõn thnh cm n! Tỏc gi Hong Th Bớch iii MC LC Trang Li cam oan i Li cm n ii Mc lc iii Danh mc cỏc ký hiu, cỏc ch vit tt vii Danh mc bng ix Danh mc hỡnh v .x M U CHNG TNG QUAN TI LIU 1.1 Tng quan v ng dng cụng ngh enzyme - gii phỏp Húa hc xanh chit xut v lm giu cỏc sn phm cú ngun gc thiờn nhiờn 1.1.1 Húa hc xanh chit xut v lm giu cỏc sn phm cú ngun gc thiờn nhiờn 1.1.2 C s ng dng enzyme h tr chit xut cỏc sn phm cú ngun gc thiờn nhiờn 1.1.3 Mt s yu t nh hng n quỏ trỡnh thy phõn bi enzyme 1.1.4 Li ớch v khú khn ng dng cụng ngh EAE 1.2 Cỏc enzyme s dng cụng ngh enzyme h tr chng ct (EAD) v enzyme h tr chit xut (EAE) 10 1.2.1 Cỏc enzyme phõn gii cu trỳc thnh t bo nguyờn liu lignocellulose 10 1.2.2 Enzyme protease phõn gii cu trỳc nguyờn liu giu protein 16 1.2.3 Enzyme lipase thy phõn lipid thnh axit bộo t 19 1.3 Tỡnh hỡnh nghiờn cu ng dng cụng ngh enzyme chit xut v lm giu cỏc hp cht thiờn nhiờn v ngoi nc 22 1.3.1 Cỏc nghiờn cu trờn th gii 22 1.3.2 Cỏc nghiờn cu nc 26 1.4 Tng quan v qu Cinnamomum cassia 27 iv 1.4.1 Gii thiu v Qu C.cassia 27 1.4.2 Nhng nghiờn cu v thnh phn húa hc C cassia 29 1.4.3 Nhng nghiờn cu v hot tớnh sinh hc C cassia 31 1.4.4 Cỏc phng phỏp chit xut tinh du qu 33 1.5 Tng quan v cỏ ng 35 1.5.1 Sn lng v giỏ tr dinh dng ca ph phm cỏ ng 35 1.5.2 Du cỏ v cỏc axit bộo khụng no a ni ụi n-3 PUFA 37 1.5.3 Cỏc phng phỏp chit xut lipid v lm giu cỏc axit bộo khụng no 39 CHNG NGUYấN VT LIU V PHNG PHP NGHIấN CU .41 2.1 Nguyờn liu 42 2.1.1 Mu nguyờn liu 42 2.1.2 Enzyme s dng nghiờn cu 43 2.1.3 B chng vi sinh vt kim nh 44 2.1.4 Dũng t bo 45 2.2 Húa cht, thit b 45 2.2.1 Húa cht 45 2.2.2 Thit b 46 2.3 Phng phỏp nghiờn cu 46 2.3.1 Cỏc phng phỏp phõn tớch húa sinh 46 2.3.2 Cỏc phng phỏp phõn tớch thnh phn húa hc 46 2.3.3 Cỏc phng phỏp xỏc nh hot enzyme 47 2.3.4 Cỏc phng phỏp thy phõn 49 2.3.5 Cỏc phng phỏp xỏc nh sn phm thy phõn 50 2.3.6 Phng phỏp lm giu cỏc axit bộo bng kt tinh ure 52 2.3.7 Cỏc phng phỏp nghiờn cu iu kin ti u 52 2.3.8 Cỏc phng phỏp xỏc nh hot tớnh sinh hc 53 CHNG THC NGHIM .54 3.1 Nghiờn cu ng dng enzyme kt hp chng ct tinh du t cỏc b phn khỏc ca cõy qu Cinnamomum cassia 54 v 3.1.1 Nghiờn cu phõn tớch thnh phn cht nn v tinh du ca mu cnh lỏ v mu v qu C cassia 55 3.1.2 Nghiờn cu tỏc ng ca vic x lý nguyờn liu vi enzyme lờn quỏ trỡnh chng ct tinh du 55 3.1.3 Nghiờn cu tỡm iu kin ti u cho quỏ trỡnh ng dng h enzyme kt hp Laccase-Htec2 58 3.2 Nghiờn cu thm dũ ng dng h enzyme kt hp Laccase-Htec2 chng ct tinh du trm hng t g cõy giú bu Aquilaria crassna 60 3.2.1 Nghiờn cu phõn tớch thnh phn cht nn ca bt g giú bu A crassna 60 3.2.2 Nghiờn cu thm dũ tỏc ng ca vic x lý enzyme Laccase- Htec2 lờn quỏ trỡnh chng ct tinh du t bt g giú bu A crassna 60 3.3 Nghiờn cu ng dng enzyme kt hp chit xut lipid v lm giu cỏc axit bộo n-3 PUFA t u cỏ ng võy vng Thunnus albarcares 61 3.3.1 Nghiờn cu thnh phn cht nn v lipid tng ca mt s loi u cỏ ng ca Vit Nam 62 3.3.2 Nghiờn cu ng dng enzyme protease chit xut lipid t u cỏ ng võy vng T albarcares 62 3.3.3 Nghiờn cu ng dng enzyme lipase kt hp ure quỏ trỡnh lm giu cỏc axit bộo n-3 PUFA ca du u cỏ ng võy vng T albacares 64 CHNG KấT QU V THO LUN 66 4.1 Kt qu nghiờn cu ng dng enzyme kt hp chng ct tinh du t cỏc b phn khỏc ca cõy qu Cinnamomum cassia 66 4.1.1 Kt qu phõn tớch cỏc cht nn v tinh du ca cnh lỏ v v qu C cassia 66 4.1.2 Tỏc ng ca vic x lý nguyờn liu vi enzyme lờn quỏ trỡnh chng ct tinh du t cnh lỏ qu C cassia 71 4.1.3 Tỏc ng ca vic x lý nguyờn liu vi enzyme lờn quỏ trỡnh chng ct tinh du t v qu C cassia 85 vi 4.1.4 Kt qu tỡm iu kin ti u cho quỏ trỡnh ng dng h enzyme kt hp Laccase-Htec2 chng ct tinh du t cnh lỏ v v qu 95 4.2 Kt qu thm dũ ng dng h enzyme kt hp Laccase-Htec2 chng ct tinh du trm hng t g cõy giú bu Aquilaria crassna 106 4.2.1 Kt qu phõn tớch thnh phn cht nn ca bt g giú bu A crassna 106 4.2.2 Kt qu thm dũ tỏc ng h enzyme Laccase - Htec2 lờn hm lng v thnh phn tinh du trm hng t g cõy giú bu A crassna 107 4.3 Kt qu nghiờn cu ng dng enzyme kt hp chit xut lipid v lm giu cỏc axit bộo n-3 PUFA t u cỏ ng võy vng Thunnus albarcares 111 4.3.1 Kt qu nghiờn cu cỏc cht nn v thnh phn axit bộo ca mt s loi u cỏ ng ca Vit Nam 111 4.3.2 Kt qu nghiờn cu ng dng enzyme chit xut lipid t u cỏ ng võy vng T albarcares 115 4.3.3 Kt qu nghiờn cu ng dng enzyme lipase CRL quỏ trỡnh lm giu cỏc axit bộo n-3 PUFA ca du u cỏ ng võy vng T albacares bng phng phỏp ure 118 4.3.4 xut qui trỡnh cụng ngh ng dng enzyme kt hp chit xut lipid v lm giu n-3 PUFA t u cỏ ng võy vng T albacares 126 KT LUN 130 KIN NGH 132 DANH MC CC CễNG TRèNH CễNG B CA TC GI LIấN QUAN N LUN N 133 DANH MC TI LIU THAM KHO 134 PH LC vii DANH MC CC Kí HIU, CC CH VIT TT Ký hiu Ting Anh Ting Vit ALA : Alpha linolenic acid Axit Alpha linolenic CMC : Carboxymethylcellulose Carboxymethylcellulose DHA : Docosahexaenoic acid Axit Docosahexaenoic DMSO : Dimethyl Sulphoxide Dimethyl Sulphoxide DNS : 3,5-dinitrosalicylic acid 3,5-dinitrosalicylic acid DPA : Docosapentaenoic acid Axit Docosapentaenoic DPPH : Diphenylpicrylhydrazyl Diphenylpicrylhydrazyl EAD : Enzyme assisted distillation Chng ct cú enzyme h tr EAE : Enzyme assisted extraction Chit xut cú enzyme h tr EAMD : Enzyme assisted microway extraction Chit xut cú enzyme kt hp vi súng EDTA : Ethylene Diamine Triacetic Acid Ethylene Diamine Triacetic Acid EPA : Eicosapentaenoic acid Axit Eicosapentaenoic FAO : Food and Agriculture Organization of T chc Lng nụng Th gii the United Nations FPH : Fish protein hydrolysate Protein thy phõn t cỏ GC : Gas chromatography Sc ký khớ GC-MS : Gas chromatography mass spectrometry Sc ký kt hp ph HD : Hydrodistillation Chng ct lụi cun hi nc Hep-G2 : Human hepatocellular carcinoma Dũng t bo ung th gan HPLC : High Performanc/e liquid Sc ký lng hiu nng cao chromatography Htec2 : Cellic HTec2 Enzyme Enzym Cellic HTec2 IC50 : Inhibitory concentration at 50% Nng c ch 50% KPH : Khụng phỏt hin Laccase : Laccase enzyme Enzym laccase viii LD100 Liu lng gõy cht cho 100% s : Lethal Dose at 100% ng vt th nghim LU : Human lung adenocarcinoma Dũng t bo ung th phi MCF-7 : Michigan Cancer Foundation Dũng t bo ung th vỳ MIC : Minimum Inhibitory Concentration Nng c ch ti thiu MTT :(3-(4,5-Dimethylthiazol-2-yl)-2,5- (3-(4,5-Dimethylthiazol-2-yl)-2,5- Diphenyltetrazolium Bromide Diphenyltetrazolium Bromide MUFA : Monounsaturated fatty acid Axit bộo khụng no ni ụi NO : Nitric oxid Nit mụnụxit PUFA : Polyunsaturated fatty acid Axit bộo khụng no a ni ụi RD : Human rhabdomyosarcoma Dũng t bo ung th mụ liờn kt SCFE : Supercritical fluid extraction Chit Siờu ti hn SE : Solvent extraction Chit xut bng dung mụi SFA : Saturated fatty acid Axit bộo no TCVN : Tiờu chun Vit Nam TLC : Thin layer chromatography Sc ký lp mng TT : Th t TS : Transition state Trng thỏi chuyn USD : United States dollar ụ la M USDA : United States Department of B Nụng nghip Hoa k Agriculture VSV : Vi sinh vt 138 42 Ali Bougatef, Rafik Balti, Anissa Haddar, Kemel Jellouli, Nabil Souissi, and Moncef Nasri (2012), Protein Hydrolysates from Bluefin Tuna (Thunnus thynnus) Heads as Influenced by the Extent of Enzymeatic Hydrolysis, Biotechnology and Bioprocess Engineering 17, pp.841-852 43 Ali SM, Khan AA, Ahmed I, Musaddiq M, Ahmed KS, Polasa H, et al (2005), Antimicrobial activities of eugenol and cinnamaldehyde against the human gastric pathogen Helicobacter pylori, Ann Clin Microbiol Antimicrob; 4, pp.20 44 Anastas, Paul T.; Warner, John C (1998) Green chemistry: theory and practice Oxford [England]; New York: Oxford University Press 45 Asger M., Sharif Y., and Bhatti H N (2010), Enhanced production of ligninolytic enzymes by Ganoderma lucidum IBL-06 using lignocellulosic agricultural wastes, Inter J Chem Reactor Eng (1), pp.1-17 46 Ashgari J., Touli C K and Mazaheritehrani M (2010), Microwave assisted hydrodistillation of essential oils from Echinophora platyloba DC, Journal of Medicinal Plants Research, vol (28), pp 4475-4480, 2010 47 Awika, J.M et al (2003), Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products, J Agric Food Chem, (51), pp.6657-6662 48 Bailey M.J., Biely P.and Poutanen Kaisa (1992), Interlaboratory testing of methods for assay of xylanase activity, Journal of Biotechnology, (23), pp.257-270 49 Bakker, M.E., Gerritsen, A.F., (1989), A suberized layer in the cell wall of Mucilage cells of Cinnamomum, Ann Bot 63, 441-448 50 Bradford, MM A rapid and sensitive for the quantitation of microgram quantitites of protein utilizing the principle of protein-dye binding Analytical Biochemistry 72: 248-254 1976 51 Baldrian P (2006), Fungal laccases - occurrence and properties, FEMS Microbiol Rev 30(2): 215-42 52 Bhandari K., Chaurasia S.P & Dalai A.K (2013), Hydrolysis of tuna fish oil using candida rugosa lipase for producing fatty acids containing DHA, International Journal of Applied and Natural Sciences (IJANS), Vol 2, Issue 3, July 2013, pp.1-12 139 53 Bickers D, Calow P, Greim H, Hanifin JM, Rogers AE, Saurat JH, et al (2005), A toxologic and dermatologic assessment of cinnamyl alcohol, cinnamaldehyde and cinnamic acid when used as fragrance ingredients The RIFM expert panel Food Chem Toxicol; 43, pp.799-836 54 Biesalski, H.K et al (2009), Bioactive compounds: definition and assessment of activity Nutrition 25, 1202-1205, Denny, A.R and Buttriss, J.L (2007) Plant Foods and Health: Focus on Plant Bioactives, EuroFIR Synthesis Report No 4, EuroFIR Project Management Office/British Nutrition Foundation, London 55 Blanchette R.A (1991), Delignification by wood-decay fungi, Annu Rev, Phytopathol, (29), pp.381-398 56 Blight E G., and Dyer W J, (1959), A rapid method of total lipid extration and purification, Canad J Biochem Physiol, 37, pp 911 57 Bougatef A., Balti R., Haddar A., Jellouli K., Nabil Souissi, and Moncef Nasri (2012), Protein Hydrolysates from Bluefin Tuna (Thunnus thynnus) Heads as Influenced by the Extent of Enzymeatic Hydrolysis, Biotechnology and Bioprocess Engineering 17: pp.841-852 58 Boulila A., Hassen I., Haouari L., Mejri F., Amor I B., Casabianca H., Hosni K (2015), Enzyme-assisted extraction of bioactive compounds from bay leaves (Laurus nobilis L.), Industrial Crops and Products 74, pp.485-493 59 Bradford M.M (1976), Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Anal Biochem., (72), pp.248-254 60 Blois, M.S (1958), Antioxidant Determinations by the Use of a Stable Free Radical Nature, 181, 1199-1200 61 Calinescu, I., Gavrila, A.I., Ivopol, M., Ivopol, G.C., Popescu, M., Mircioaga, N., (2014), Microwave assisted extraction of essential oils of enzymeatically pretreated lavender (Lavandula angustifolia Miller), Cent Eur J Chem, (12), pp.829-836 140 62 Camarero, S.; Ibarra, D.; Martớnez, M.J.; Martinez, A.T (2005), Lignin-Derived Compounds as Efficient Laccase Mediators for Decolorization of Different Types of Recalcitrant Dyes, Appl Environ Microbiol, 71), pp.1775-1784 63 Camarero, S.; Martớnez, M.J.; Martớnez, A.T (2014), Understanding lignin biodegradation for the improved utilization of plant biomass in modern biorefineries, Biofuels Bioprod Biorefin, (8), pp.615-625 64 Cater, C.M., R.D Hagenmaier, and K.F Mattil (1974), Aqueous extraction- an alternative oilseed milling process, Journal of the American Oil Chemists' Society, 1974 54(4): p 137-141 65 Cintra, O., Lopez-Munguia, A and Vernon, J (1986), Coconut oil extraction by a new enzymeatic process, J Food Sci., (51), pp.695-697 66 Coussens, L.M.; Werb, Z (2002), Inflammation and cancer, Nature 2002, 420, 860-867 67 Chang, K.-S., Tak, J.-H., Kim, S.-I., Lee, W.-.J., Ahn, Y.-J., (2006), Repellency of Cinnamomum cassia bark compounds and cream containing cassia oil to Aedes aegypti (Diptera: Culicidae) under laboratory and indoor conditions Pest Manag Sci 62, 1032-1038 68 Chang, S.-T., Chen, P.-F., Chang, S.-C., (2001), Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum J Ethnopharmacol 77, 123-127 69 Chao L, Yang RF, Fu XF (2008), Ultrasonic-assisted supercritical CO2 extraction of volatile oil from compound recipe of clove and cinnamon, J S China Univ Technol 36:67-71 70 Chao LK, Hua K-F, Hsu H-Y et al (2005), Study on the antiinflammatory activity of essential oil from leaves of Cinnamomum osmophloeum, J Agric Food Chem 53:7274-7278 71 Cheng, S.-S., Chua, M.-T., Chang, E.-H., Huang, C.-G., Chen, W.-J., Chang, S.T., (2009), Variation in insecticidal activity and chemical compositions of leaf essential oils from Cryptomeria japonica at different ages, Bioresour Technol 100, 465-470 141 72 Chiozza L (1856), On the artificial production of cinnamon oil, Comptes rendus (in French), (42), pp 222-227 73 Choi, J, Lee, K.-T., Ka, H., Jung, W.-T., Jung, H.-J., Park, H.-J., (2001), Constituents of the essential oil of the Cinnamomum cassia stem bark and the biological properties 74 Chow Ching K (2008), Fatty acids in foods and their health implication 3th ed., CRC Press, Taylor and Francis Group 75 Chu, Q.-G., Hu, Z.-H., (1999), Comparative anatomy of oil cells and mucilage cells in the leaves of the Lauraceae in China Acta Phytotaxon, Sin 37 (6), 529-540 (In Chinese with an English abstract) 76 Denys J Charles (2013), Antioxidant Properties of Spices, Herbs and Other Sources, Norway, IA, USA, 589 pp 77 Ding Z., Peng L., Chen Y., Zhang L., Gu Z., Shi G and Zhang K (2012), Production and characterization of thermostable laccase from the mushroom, Ganoderma lucidum, using submerged fermentation, African Journal of Microbiology Research (6), pp 1147-1157 78 Dobozi, S., Halasz, A., Kovacs, K E., & Szacks, G (1988), Enhancement of mustard oil yield by cellulolytic pretreatment, Applied Microbiology Biotechnology, 29(1), pp 39-43 79 Doi R H (2008), Cellulases of Mesophilic Microorganisms: Cellulosome and Noncellulosome Producers, Ann N Y Acad Sci 1125, pp.267-279 80 Domadia P., Swarup S., Bhunia A., Sivaraman J., Dasgupta D (2007), Inhibition of bacterial cell division protein FtsZ by cinnamaldehyde, Biochemical pharmacology 74, pp.831-840 81 Dominquez, H., Nunez, M J and Loma, Y M (1994), Enzymeatic treatment to enhance oil extraction from fruits and oil seeds: a review, Food Chem, (49), pp.271-286 82 Dumas J., Peligot E (1834), On cinnamon oil, the hippuric acid and sebacic acid, Organic chemistry reseach, (57), pp.305-34 142 83 Dumay, J., Donnay-Moreno, C., Barnathan, G., Jaouen, P., Bergộ, J.P., (2006), Improvement of lipid and phospholipid recoveries from sardine (Sardina pilchardus) viscera using industrial proteases, Process Biochemistry 41, pp.2327-2332 84 Eur J Gastroenterol Hepatol (1996), Jones FA Herbs-useful plants Their role in history and today.;8, pp.1227-31 85 Farid Chemat and Jochen Strube (Eds.) (2015), Green extraction of natural products: theory and practice 86 Farid Chemat and Maryline Abert Vian (Eds) (2016), Alternative solvents for Natural products extraction 87 Farnet AM, Gil G, Ferre E (2008), Effects of pollutants on laccase activities of Marasmius quercophilus, a white-rot fungus isolated from a mediterranean schlerophyllous litter, Chemosphere 70(5): 895-900 88 Fernandez G L, Betancor L., Alfonso V., Carrascosa J., Guisan J.M (2011), Release of Omega Fatty acids by the Hydrolysis of fish oil catalyzed by Lipase Immobilized on hydrophobic supports, J Am Oil Chem Soc 88, pp.173-1178 89 Folin, O and Ciocalteau, P (1927), J.Biol.Chem, 73, pp.627 90 Freese, S and Binning, R (1993), Enzymeatic extraction of spice aromas, Gordian 93(11), pp.171-175 91 G Joana Gil-Chỏvez, Josộ A Villa, J Fernando Ayala-Zavala, J Basilio Heredia, David Sepulveda, Elhadi M Yahia,and Gustavo A Gonzỏlez Aguilar (2013), Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients:An Overview, Food Science and Food Safety, Vol.12 92 Gỏmez-Meza, N., et al., (2003), Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation, Food Research International 36, pp.721-727 93 Gardossi, L et al (2009), Guidelines for reporting of biocatalytic reactions, Trends Biotechnol 28, pp.171-180 143 94 Golmakani, M T., & Rezaei, K (2008), Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Thymus vulgaris L., Food Chemistry, (109), pp.925-930 95 Giardina, P.; Faraco, V.; Pezzella, C.; Piscitelli, A.; Vanhulle, S.; Sannia, G Laccases (2010), A never-ending story Cell Mol Life Sci, (67), pp.369-385 96 Hamidpour R., Hamidpour M., Hamidpour S., Shahlari M (2015), Cinnamon from the selection of traditional applications to its novel effects on the inhibition of angiogenesis in cancer cells and prevention of Alzheimer's disease, and a series of functions such as antioxidant, anticholesterol, antidiabetes, antibacterial, antifungal, nematicidal, acaracidal, and repellent activities, Journal of Traditional and Complementary Medicine 5, pp.66-70 97 Hammed A.M, Jaswir I., Amid A., Alam Z., Asiyanbi T.T, ramli N (2013), Enzymeatic Hydrolysis of Plants and Algae for Extraction of Bioactive Compounds, Food Reviews International, (29), pp.352-370 98 Hongyan Mu, Jun Jin, Dan Xie, Xiaoqiang Zou, Xiaosan Wang, Xingguo Wang, Qingzhe Jin (2016), Combined Urea Complexation and Argentated Silica Gel Column Chromatography for Concentration and Separation of PUFAs from Tuna Oil: Based on Improved DPA Level, J Am Oil Chem Soc 93, pp.1157-1167 99 Huang T.C, Fu H.Y., Ho C T., Tan D , Huang Y.T., Pan M.H (2007), Induction of apoptosis by cinnamaldehyde from indigenous cinnamon Cinnamomum osmophloeum Kaneh through reactive oxygen species production, glutathione depletion, and caspase activation in human leukemia K562 cells, Food Chemistry 103 (2007) 434443 100 Huang Y.F., Huang J.W., Tao L., Zhang Y M., (2005), Chemical components of essential oils of Cinnamomum cassia Presl, in different growth year, Acta Sci Nat Univ Sunyatseni 44 (1), pp.82-85 144 101 Huong Thi My Nguyen, Raul Perez- Galvez, Jean Pascal Berge (2012), Effect of diets containing tuna head hydrolysates on the surcival and growth of shrimp Penaeus vannamei, Aquaculture, pp 324-325 102 Huong Thi My Nguyen (2013), Protein and lipid recovery from tuna head using industrial protease, J Sci & Devel., Vol 11, No 8: 1150-1158 103 Jeyaratnam, N., Nour, A.H., Akindoyo, J.O., (2016), Comparative study between Hydrodistillation and Microwave-Assisted Hydrodistillation for extraction of Cinnamomum Cassia oil, J Eng Appl Sci, 11 (4), pp.26472652 104 Jeyaratnam, N., Nour, A.H., Akindoyo, J.O., (2016), The potential of Microwave Assisted Hydrodistillation in extraction of essential oil from Cinnamomum cassia (cinnamon), J Eng Appl Sci 11 (4), pp.2179-2183 105 Jiang, Z.-H and Argyropoulos, D.S (1999), Isolation and Characterization of Residual Lignins in Kraft Pulps, Journal of Pulp and Papar Science, Vol 25 (1),pp 25-29 106 Jiao Jiao, Yu-Jie Fu, Yuan-Gang Zu, Meng Luo, Wei Wang, Lin Zhang, Ji Li (2012), Enzyme-assisted microwave hydro-distillation essential oil from Fructus forsythia, chemical constituents, and its antimicrobial and antioxidant activities, Food Chemistry, (134), pp.235-243 107 Kaur Gunveen, DavidCameron-Smith Manohar Garg, Sinclair Andrew J (2011), Docosapentaenoic acid (22:5n-3): a review of its biological effects, Progr Lipid Res 50, pp.28-34 108 Kim, Y.J et al (2005), Phenolic extraction from apple peel by cellulases from Thermobifida fusca J Agric, Food Chem, (53), pp.9560- 9565 109 Kristinsson H G and Rasco B A (2000), Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties, Critical Reviews in Food Science and Nutrition, 40(1), pp.43-81 110 Kumar, P.; Barrett, D.M.; Delwiche, M.J.; Stroeve, P (2009), Methods for pretreatment of lignocellulosic biomass for efficient hydrolysis and biofuel production Ind Eng Chem Res., 48, pp.3713-3729 145 111 Laplante, S., Souchet, N., and Bryl, P., (2009), Comparison of low-temperature processes for oil and coenzyme Q10 extraction from mackerel and herring, Eur J., Lipid Sci Technol., 111, pp.135-141 112 Lee H.S., Kim BS, and Kim MK (2002) Suppression effect of Cinnamomum cassia bark-derived component on nitric oxide synthase J Agric Food Chem 50, 7700- 7703 113 Lee H S (2009), Chemical Composition of Cinnamomum cassia Leaf Oils and Suppression Effect of Cinnamyl Alcohol on Nitric Oxide Synthase, J Korean Soc Appl Biol Chem 52(5), pp.480-485 114 Lee HS, Ahn YJ (1998), Growth-inhibiting effects of Cinnamomum cassia bark derived materials on human intestinal bacteria, J Agric Food Chem;46, pp.8-12 115 Leskovac V (2003), Comprehensive enzyme kinetics, Kluwer Academic Publishers: New York, 1st edn, ISBN 978-0306467127 116 Li, Y.-q., Kong, D.-x., Huang, R.-s., Liang, H.-l., Xu, C.-g., Wu, H., (2013), Variations in essential oil yields and compositions of Cinnamomum cassia leaves at different developmental stages, Ind Crops Prod, (47), pp.92-101 117 Liaset, B., Julshamn, K., Espe, M., (2003), Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymeic hydrolysis of salmon frames with Protamex, Process Biochemistry 38, pp.1747-1759 118 Liaset, B., Nortvedt, R., Lied, E., Espe, M., (2002), Studies on the nitrogen recovery in enzymeic hydrolysis of Atlantic salmon (Salmo salar, L.) frames by Protamex protease, Process Biochemistry 37, pp.1263-1269 119 Likhitayawuid K., Angerhofer C.K (1993), Cytotoxic and antimalarial bisbenzylisoquinoline alkaloids from Sephania evecta, Jounal of Natural Products, 56 (1), pp.30-38 120 Linder, M., Fanni, J., Parmentier, M., (2005), Proteolytic extraction of salmon oil and PUFA concentration by lipases, Marine Biotechnology, 7(1), pp.70-75 121 Linthorst J A.(2010), An overview: origins and development of green 146 chemistry, Found Chem, (12), pp.55-68 122 Liu, S., Zhang, C., Hong, P., Ji, H., (2006), Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexion: Optimization of process parameters, Journal of Food Engineering, 73, pp.203, 209 123 Lucchesi ME, Chemat F, Smadja J (2004), Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydrodistillation, J Chromatogr A 1043:323-327 124 Madzak C, Mimmi MC, Caminade E, Brault A, Baumberger S, Briozzo P, Mougin C, Jo- livalt C (2006), Shifting the optimal ph of activity for a laccase from the fungus Trametes versicolor by structure-based mutagenesis, Protein Eng Des Sel, 19(2), pp.77-84 125 Magiatis P, Skaltsounis AL, Chinou I, Haroutounian SA (2002), Chemical composition and in vitro antimicrobial activity of the essential oils of three Greek Achillea species, Z Naturforsch C;57, pp.287-90 126 Maheshwari M L., Jain T C., Bates RB, Battacharyya S.C., (1993), Terpenoids XLI Structure and absolute configuration of alpha- agrofuran, betaagarofuran and dihydroagarofuran, Tetrahedron, (19), pp.1079-1019 127 Makrides M, Gibson RA, McPhee AJ, Yelland L, Quinlivan J, Ryan P (2010), Effect of DHA supplementation during pregnancy on maternal depression and neurodevelopment of young children: a randomized controlled trial, JAMA 304 (15), pp.1675 -83 128 Mbatia, N.B., (2011), Valorisation of fish waste biomass through recovery of nutritional lipids and biogas, Doctoral thesis, Lund University, Sweden 129 Miller G L (1959), Use of dinitrosalicylic acid reagent for determination of reducing sugar, Anal Chem 3, pp 426-428 130 Moleyar V, Narasimham P (1992), Antibacterial activity of essential oil components, Int J Food Microbiol;16, pp 337-42 131 Moller JKS, Lindberg Madsen H, Aaltonen T, Skibsted LH (1999), Dittany (Origanum dictamnus) as a source of water-extractable antioxidants, 147 Food Chem 1999, 64:215-219 132 Mondal, K., I Roy, and M.N Gupta (2004), Enhancement of catalytic efficiencies of xylanase, pectinase and cellulase by microwave pretreatment of their substrates, Biocatalysis and Biotransformations, (22), pp 9-16 133 Mukhopadhayay M., (2000), Natural Extracts Using Supercritical Carbon Dioxide CRC Press Florida 134 Munish Puri, Deepika Sharma and Colin J Barrow (2012), Enzyme assisted extraction of bioactives from plants, Trends in Biotechnology, Vol 30, No 1, pp 37-44 135 Murugesan K, Nam I, Kim Y, Chang Y (2007), Decolorization of reactive dyes by a ther-mostable laccase produced by Ganoderma lucidum in solid state culture, Enzyme Microb Technol, 40(7), pp 1662-1672 136 Nabavi S.F, Lorenzo A D, Izadi M., Sỏnchez E.S, Daglia M and Nabavi S.M., (2015), Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic and Pharmaceutical Industries, Nutrients, 7(9), pp.7729-7748 137 Nitthiyah Jeyaratnam, Abdurahman Hamid Nour, Ramesh Kanthasamy, Azhari Hamid Nour, A.R Yuvaraj, John Olabode Akindoyo (2016), Essential oil from Cinnamomum cassia bark through hydrodistillation and advanced microwave assisted hydrodistillation, Industrial Crops and Products, (92), pp.57-66 138 Nguyen H.T.M., Sylla K S B., Randriamahatody Z., Donnay-Moreno C., Moreau J., Tran L.T, Berge J P (2011), Enzymeatic hydrolysis of yellowfin tuna (Thunnus albacares) by products using Protamex protease, Food Technology and Biotechnology 49 (1), pp.48-55 139 Pereira E B., Castro, moraes F F D., Morase F F.D and Zanin G.M (2001), Kinetic Studies of Lipase from Candida rugosa- A Comparative Study Between Free and Immobilized Enzyme onto Porous Chitosan Beads, Applied Biochemistry and Biotechnology, Vol 91-93, pp.739-752 140 Ping Li, Lin Tian, Tao Li (2015), Study on Ultrasonic-Assisted Extraction of Essential Oil from Cinnamon Bark and Preliminary Investigation of Its 148 Antibacterial Activity 141 Presti, M L., Ragusa, S., Trozzi, A., Dugo, P., Visinoni, F., Fazio, A., (2005), A comparison between different techniques for the isolation of rosemary essential oil, Journal of Separation Science, (28), pp.273-280 142 Pham Thanh Loan, Ngo The Long, Cao Van, Nguyen Thi Kim Thom, Nguyen ac Trien (2015), Building the models of Intergrated Pest Management (IPM) for Cinnamomum cassia in Van Yen district, Yen Bai province, Journal of Agricultural Technology 2015 Vol 11(8): 2469-2480 143 Qin Chen, megan N Marshall, Scott M Geib (2012), Effects of laccase on lignin depolymerization and enzymeatic hydrolysis of ensied corn stover, Bioresourse 144 Ramadan, M.F et al (2009), Chromatographic analysis for fatty acids and lipid-soluble bioactives of Derris indica crude seed oil, J Chromatogr (70), pp.103-108 145 Ranalli, A., Lucera, L., Contento, S., Simone, N and Re, P del (2004), Bioactive constituents, flavours and aroma of virgin oils obtained by processing olives with a natural enzyme extract, European Journal of Lipid Science and Technology 106(3), pp.187-197 146 Ravindran, P., Nirmal Babu, K., Shylaja, M., (2004), C Innamon and Cassia: the Genus Cinnamomum, Medicinal and Aromatic Plants-industrial Profiles v 36 CRC Press, Boca Raton 147 Rosenthal, A., D.L Pyle, and K Niranjan (1996), Aqueous and enzymeatic processes for edible oil extraction, Enzyme and Microbial Technology, (19), pp 403-429 148 Rui Wang, Ruijiang Wang, Bao Yang (2009), Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions, Innovative Food Science and Emerging Technologies 10, pp 289-292 149 Salampessy J., Phillips M, Seneweera S, Kailasapathy K (2010), Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket 149 (Meuchenia sp.) insoluble proteins, Food Chemistry 120, pp 556-560 150 Salgado-Roman, M., Botello-Alvarez, E., Rico-Martinez, R., Jimenez-Islas, H., Cardenas-Manriquez, M., & Navarrete-Bolanos, J L (2008), Enzymeatic treatment to improve extraction of capsaicinoids and carotenoids from chili (Capsicum annuum) fruits, Journal of Agriculture Food Chemistry, 56(21), pp.10012-10018 151 Salina H F., Shima A.R., Masniza M., Faeizah H N (2013), Enzyme assisted aqueous extraction and phenolic antioxidants of onion oil, International Journal of Science, Environment and Technology, Vol 2, No 5, pp.949 - 955 152 Sarot Cheenpracha, Eun-Jung Park, Bahman Rostama, John M Pezzuto and Leng Chee Chang (2010) Inhibition of Nitric Oxide (NO) Production in Lipopolysaccharide (LPS)-Activated Murine Macrophage RAW 264.7 Cells by the Norsesterterpene Peroxide, Epimuqubilin A, Mar Drugs 2010, 8, pp.429-437 153 Sathivel, S., Smiley, S., Prinyawiwatkul, W., and Bechtel, J.P., (2005), Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymeatic Hydrolysates, Journal of Food Science - Vol 70, pp.401-406 154 Sayantani Dutta and Paramita Bhattacharjee (2015), Enzyme-assisted supercritical carbon dioxide extraction of black pepper oleoresin for enhanced yield of piperine-rich extract, Journal of Bioscience and Bioengineering Vol 120 No 1, pp.17-23 155 Shan B., Yizhong Z C., Sun M., and Corke H., (2005), Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents, J Agric Food Chem., 2005, 53 (20), pp 7749-7759 156 Shilei Geng, Zhaoxue Cui, Xinchao Huang a, Yufen Chen, Di Xu c, Ping Xiong (2011), Variations in essential oil yield and composition during Cinnamomum cassia bark growth, Industrial Crops and Products, (33), pp.248-252 157 Shimada, Y., Maruyama, K., Sugihara, A Moriyama, S., Tominaga, Y (1997), Purifi cation of docosahexaenoic acid from tuna oil by a two-step 150 enzymeatic method: hydrolysis and selective esterifi cation, Journal of the American Oil Chemists Society.74, pp.1441-1446 158 Sibel K, N Sedef, K Nural, S Sahin, S Gulum and B Beste (2012), Microwave-assaited hydrodistillation of essential oil from rosemary, Journal of Food Science Technology 159 Slizytộ, R., Dauksas, E., Falch, E., Rustad, T., Storro, I., (2005), Yield and composition of different fractions obtained after enzymeatic hydrolysis of cod (Gardus morhua) by-products, Process Biochemistry, (40), pp.1415-1424 160 Slizytộ, R., Rustad, T., Storro, I., (2005), Enzymeatic hydrolysis of cod (Gardus morhua) by-products - Optimization of yield and properties of lipid and protein fraction, Process Biochemistry, (40), pp.3680-3692 161 Sowbhagya H.B., Purnima K T., Florence S P., Rao A.G., Srinivas P (2009), Evaluation of enzyme-assisted extraction on quality of garlic volatile oil, Food Chemistry 113, pp 1234-1238 162 Sowbhagya H B & Chitra V N (2010), Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials, Critical Reviews in Food Science and Nutrition, 50:2, pp.146-161 163 Sowbhagya H.B., Srinivas P., Krishnamurthy N (2010), Effect of enzymes on extraction of volatiles from celery seeds, Food Chemistry, (120), pp.230-234 164 Sowbhagya H.B., Srinivas P., Purnima K.T., Krishnamurthy N (2011), Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds, Food Chemistry, (127), pp.1856-1861 165 Srebotnik E., Hammel K E (2000), Degradation of nonphenolic lignin by the laccase/1-hydroxybenzotriazole system, Journal of Biotechnology (81), pp.179-188 166 Sun J X and Sun R C (2004), Isolation and characterization of cellulose from sugarcane bagasse, Journal Polymer Degradation and Stability,Vol 84, Issue 2, pp 331-339 167 Thomas M, Wood and K Mahalingeshwara Bhat (1998), Methods in Enzymeology, Vol 160, 8, pp.7-112 151 168 Tran Thanh Truc, Le Kim Thanh and Nguyen Van Muoi (2008), Effect of pH and temperature on activity of bromelain in pineapple fruit, The 1st Conference Food Science and Technology Mekong delta, March 2022, pp.35-138 169 Unlu M., Ergene E., Unlu G.V., Zeytinoglu H.S., Vural N (2010), Composition, antimicrobial activity and in vitro cytotoxicity of essential oil from Cinnamomum zeylanicum Blume (Lauraceae), Food and Chemical Toxicology 48, 3274-3280 170 Vanden Bergher D A., and Vlietinck (1991), Screening methods for Antibacterial and Ativiral Agent from Higher Plants, Methods in Plant biochemistry, Academic Press., USA, Vol 6, pp.113-117 171 Wood T M and Bhat K M (1988), Methods for measuring cellulose activities, Methods in Enzymeology 160, pp 87-112 172 Yoshii Eiichi, Koizumi Toru, Oribe Takiko (1987), The structure of agarotetrol: a novel highly oxygenated chromone from agarwood (Jinko), Tetrahedron Letters, (41), pp.3921-3924 173 Zhongyang Ding, Lin Peng, Youzhi Chen, Liang Zhang, ZhenghuaGu, Guiyang Shi and Kechang Zhang (2012), Production and characterization of thermostable laccase from the mushroom, Ganoderma lucidum, using submerged fermentation, African Journal of Microbiology Research, Vol (6), pp.1147-1157 PH LC ... CễNG NGH VIT NAM HC VIN KHOA HC V CễNG NGH HONG TH BCH Nghiên cứu sử dụng kết hợp enzyme chiết tách làm giàu số sản phẩm nguồn gốc thiên nhiên Chuyờn ngnh: Húa hc cỏc hp cht t nhiờn Mó s: 62.44.01.17... Diphenylpicrylhydrazyl EAD : Enzyme assisted distillation Chng ct cú enzyme h tr EAE : Enzyme assisted extraction Chit xut cú enzyme h tr EAMD : Enzyme assisted microway extraction Chit xut cú enzyme kt hp vi... trỡnh thy phõn bi enzyme 1.1.4 Li ớch v khú khn ng dng cụng ngh EAE 1.2 Cỏc enzyme s dng cụng ngh enzyme h tr chng ct (EAD) v enzyme h tr chit xut (EAE) 10 1.2.1 Cỏc enzyme phõn gii