US007955813B2

(12) United States Patent (10) Patent No.: US 7,955,813 B2 De Kreijet al. (45) Date of Patent: *Jun. 7, 2011

(54) METHOD OF USING LIPID 3,939,350 A 2f1976 Kronicket al. ACYLTRANSFERASE 3,973,042 A 8, 1976 Kosikowski 3.996,345 A 12/1976 Ullman et al. 4,034,124 A 7, 1977 Van Dam (75) Inventors: Arno De Kreij, Papendrecht (NL); 4,065,580 A 12/1977 Feldman Susan Mampusti Madrid, Vedbaek 4,160,848 A T. 1979 Vidal 4,202,941 A 5/1980 Terada (DK); Jorn Dalgaard Mikkelsen, 4,275,149 A 6/1981 Litman et al. Hvidovre (DK); Jorn Borch Soe, Tilst 4,277.437 A 7/1981 Maggio (DK) 4,366,241 A 12/1982 Tom et al. 4,399.218 A 8, 1983 Gauhl (73) Assignee: Danisco, A/S, Copenhagen (DK) 4,567.046 A 1/1986 Inoue 4,683.202 A 7, 1987 Mullis 4,689,297 A 8, 1987 Good (*) Notice: Subject to any disclaimer, the term of this 4,707,291 A 11, 1987 Thom patent is extended or adjusted under 35 4,707,364 A 11/1987 Barach U.S.C. 154(b) by 1056 days. 4,708,876 A 1 1/1987 Yokoyama 4,798,793 A 1/1989 Eigtved This patent is Subject to a terminal dis 4,808,417 A 2f1989 Masuda claimer. 4,810,414 A 3/1989 Huge-Jensen 4,814,331 A 3, 1989 Kerkenaar 4,816,567 A 3/1989 Cabilly et al. (21) Appl. No.: 11/483,345 4,818,695 A 4/1989 Eigtved 4,826,767 A 5/1989 Hansen (22) Filed: Jul. 7, 2006 4,865,866 A 9, 1989 Moore 4,904.483. A 2f1990 Christensen (65) Prior Publication Data 4,916,064 A 4, 1990 Derez 5,112,624 A 5/1992 Johna US 2007/0026106A1 Feb. 1, 2007 5,213,968 A 5, 1993 Castle 5,219,733 A 6/1993 Myojo 5,219,744 A 6/1993 Kurashige Related U.S. Application Data 5,232,846 A 8, 1993 Takeda (63) Continuation of application No. 1 1/182,408, filed on 5,264,367 A 11/1993 Aalrust 5,273,898 A 12, 1993 Ishii Jul. 15, 2005, now Pat. No. 7,807,398, which is a 5,288,619 A 2f1994 Brown continuation-in-part of application No. 5,290,694 A 3, 1994 Nakanishi PCT/IB2004/000655, filed on Jan. 15, 2004. 5,310,679 A 5/1994 Artiss et al. (60) Provisional application No. 60/489.441, filed on Jul. (Continued) 23, 2003. FOREIGN PATENT DOCUMENTS (30) Foreign Application Priority Data AR 331094 2, 1995 (Continued)

Jan. 17, 2003 (GB) ...... O3O1117.8 Jan. 17, 2003 (GB) ...... O3O1118.6 OTHER PUBLICATIONS Jan. 17, 2003 (GB) ...... O301 1194 Jan. 17, 2003 (GB) ...... O3O112O2 Fernandez-Garcia et al. J. Dairy Sci. 77: 2139-2149 (1994).* Jan. 17, 2003 (GB) ...... O3O1121.0 Jan. 17, 2003 (GB) ...... O3O1122.8 (Continued) Dec. 24, 2003 (GB) ...... O33OO16.7 Primary Examiner — Tekchand Saidha (51) Int. Cl. (74) Attorney, Agent, or Firm — Vedder Price P.C.; Thomas CI2O I/48 (2006.01) J. Kowalski; Heidi Lunasin CI2N 9/10 (2006.01) (52) U.S. Cl...... 435/15; 435/49; 435/193 (57) ABSTRACT (58) Field of Classification Search ...... 435/193, A method for the in situ production of an emulsifier in a 435/15, 49 foodstuff, wherein a lipid acyltransferase is added to the See application file for complete search history. foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid (56) References Cited content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a U.S. PATENT DOCUMENTS lipid to one or more of the following acyl acceptors: a sterol, 2,888,385 A 5, 1959 Grandel 3.260,606 A 7, 1966 AZuma. a stanol, a carbohydrate, a protein or a sub-unit thereof glyc 3.368,903. A 2f1968 Johnson erol. Preferably, in addition to an emulsifier one or more of a 3,520,702 A 7, 1970 Menzi stanol ester or a stanol ester or a protein ester or a carbohy 3,634,195 A 1/1972 Melachouris drate ester or a diglyceride or a monoglyceride may be pro 3.652,397 A 3, 1972 Pardun 3,677,902 A 7, 1972 Aunstrup duced. One or more of these may function as an additional 3,817,837 A 6, 1974 Rubenstein et al. emulsifier. 3,850,752 A 11/1974 Wilhelmus et al. 3,852,260 A 12/1974 Knutsen 26 Claims, 66 Drawing Sheets US 7,955,813 B2 Page 2

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U.S. Patent Jun. 7, 2011 Sheet 4 of 66 US 7,955,813 B2 Figure 7B

AAGO 9804 Alignment of pfamO0657, 6 consensus sequence with NP 631558 * ->ivafGDSlTdgeayygdsdgggwgagladrL tallrlrarprgvdvf +va-GDS ++g +g + +++. ------NP 631558 42 YWAGOSYSAG------ScWWFAN- - - -CRSTANPV is nrgisgrtsdorlivd. a.l. wallFlaqslglpnLpPYLsgdfirgANF -- - --G---- D - - - NP 631558 76 ADTTGAR - - - - - LTDvTcGaAQ------93 Asagat IlptsgpfliOvgFkdfkaqvlelrqalgllgellrillpvldak - - - w is -- - - - NP631558 94 ------TADFTRAQYPGWAPOLDALGT 4 SpdilvtimidtnD) ...... its affgpkstes drinvavp -- d.lvt. ig--ND + 4 + + ++ + ++ + +k ------a--- NP 631558 115 GTDLVTITIGGNDNstfinaitacgtagvlSGGKGSPCKDRHGTS FDDEI 164 efkoin. ..lrqlikrLira.nngariivlitlvillnlg...... plG e +++ l------+r--- +ar+ +l ++ i ++ + i ++ - G NP 631558 165 EANTYpaIKEALLGVRArAPHARVAALGYPWITPATadpscflklplAAG 214 ClPlklalalassknvdasgolerlineavadfneal relaiskledglrk P- l+ ++a in a + r 'a NP 631558 25 DWPY ------IRAQAHLNDAWRRAA------23A dglpdvkgadvpyvdlysifqdldgiqnpsayvyGFettkaCCGyGgryN + 4 + +yv)+ ++ NP 631558 235 ------EEGATYWOFSCWSOG------2SO ymrvCGnaglenvitakaC.npssyll.sffwidgf. . .HipsekGykavae ++aC+ p +++ + lf + + + Hip-- + G + ++Ae NP 631558 25 - - - - us ... s - - - a - - HDACeAPGTRWIePLLFGHSLvpvKPNALGERRMAE 286 ag s NP 631558 28, HT 288 Alignment of pfano0657. 6 consensus sequence with CAC42140 ->ivafGDSlTogeayygdsdgggwgagladrutallrlixarprgvdvf +va+GDS ++g +g + +++L. ------CAC4240 42 YWAGOSSAG------SGWLPWDPAN - - - -LCLRSTANYPHW 75 nrgisgrtsdgrlivd. a. . . vall FlagslglpnLipPYLisgdfrGANF - - G -- D + + + CAC4240 76 ATGAR- - - - - LoveGaAO------9. AsagAtIlptsgpfliovgFkdfksqvelrqalgllgellrllpvldak ------a CAC4240 94 ------TADFTRAQYPGWAPOLDALGT ill4 spalvtimiGtND)...... its affgpkategoirnvisvp -- d.lvt+ iog+ND 4 + + ++ + -- + +k ------CAC2 AO 15 GTOLVTLTIGGNDNstfinaitacgtag vilSGGKGSPCKDRHGTSFDDEI 84 efkdin . .lrqlikrLurs. nngariivlitlvinlg...... plG e +++ ++++ +r---- +ar +l + -i- + + + + v - G CAC24 O 165 EANTYpaLKEALLGVRArAPHARWAALGYPWITPATadpscflklplAAG 214 Clklalalassknvdasgclerlineavadfneal relaiskledglrk P+ l+ ++a in a -r a CAC42140 25 DWPYr ------LRAIOAHLNDAVRRAA------234 dglpdvkgadvpyviolysifogdildgiqnpsayvyGFettkaCCGyGgryN ++ + +yvo- ++ CAC4240 235 ------EEGAWDSGWSG------2SO ymrvCGnaglcnvtakaC.nps.syll. Sfilfwpgf. . .HpsekGykavae ++aC4 p +++ - if + + 4 Hip--- G ---4-Ae CAC4240 25 - a r - as - - - - a - - - HDACeAPGTRWIePLLFGHSLvpvHPNALGERRMAE 286

U.S. Patent Jun. 7, 2011 Sheet 24 of 66 US 7,955,813 B2

20 30 ---sunseesaposses as sensusesseries as a seasseasonses is salt ADTRPFFSRIWiFGSLSDTGKYSKRGYLPSSPPYYEGRFSN--G Resol SGNPNWRKWRWFGDSLSDIGT------YTPWRQRWGGGKFTTNPG Consensus ...adnraafqRihfiDSLSDiGk. ...fl'saqaygerFsnG 51 60 100 ------au----alue counsausaaset sessnesss - uses sat PYLEQLTKQFPGLTIRNEREGGRTRYRYNKISANPKYQVINNLDYEWTQ Resol PIAETWARQL-GYTLTPRWGYRTSVQNCPKRGCFDYRQGGSRWTOPNG Consensus Plafolaal.GTianaaeGgfTa'annkiagnfdfaqgnnridt.pnq 101. 120 130 150 -a-sa---beta vau a gasesses issue stola isteacona as sat FLQKDSFKPDDLWLWGNDYLAYG-ANTEQDKRWRDISDNRY R. sol IGHNGGAGRLTYPWQQQLANFYRASNNTFNGRKDYWFWLAGSNOLFFTT Consensus igqindgagaddlpiqqqgldfa?sn. filgit-Dakraainaanrnt 15. 1FO 18O 200 s t sat LNGRKQILLFNLPDLGQNPSARSQKYWERYSHWSRYHNKL-LLNLARQLR Resol ARTSGSGWTPRIATRQWQQRRTDLWGYWKDIRKGRTQYYYFNLPDSSL Consensus aaaaktiglfinaialanqqasigeakdhaaganqllliarqla 2011 210 220 230 240 250 ------saw------traeata as tea assasses issues as-sur---- sat PTGVKLFEDKQFRELRDPQNFGLSDVENPCYDGGYYKPFFTRSYST Resol TPDGYASGTTGALLHALWGTFNTTLQSGLRGTSRRIDFNAQLTRAQN Consensus Ppdgalgeidaalaealrdpolfglqdgeagcsargidfnaqalaaqn 25 2O 280 300 ----a- setti passisas assesses assanests tenau sea pto nausual us satf ORQLSFFSPQERLFFG-PLLRQFYSPf---RRRSFSPLNCEGKF Resol GRSFGFRNTSRRACDRTKINALYPSAGGSSLFCSRNTLVASGAQSYLFR Consensus daqlgaanpaaRaadfg. NallaqfgaSp$...RrrlaapgadigkSFa 30 330 race--aa-assassessnessa issuesses us Sat OQYHPTTYWHRRLSERRATFETYEFLAH Resol GHP TRGHRLIRSNVLRRLR--ONVRH Consensus DoWHPT Taghaaiaeraaariea inlfh U.S. Patent Jun. 7, 2011 Sheet 25 of 66 US 7,955,813 B2

Figure 33A

v Pfan * ->ivafGDSltdggg...... ayygdsdgggWigagladrltsla . .rlrargrgvdiv Srial 38 YWAGDSYSSGWG...... agsy DSSSGSCKRSTKSYPALWAAs... - - - - - GTRF B. Scoe 5 YWAWGOSFTEG-- ...... --WGDPGPDGAWGWADRAWLL. ADRRPEGDFTY 47 Scoe2 O LWAWGDSFTEG- ...... --MSOLDGSYRGAOATRM. ... --AARSPGFRY 50 Scoe 239 WWAFGSTDGs - ...... ARSQSDANHRTDWAARHEAA, . GGRDTPRYSW 283 Scoe 75 MMGDSTAAG- ...... ------QGWHRAGQTPGALLASG. . LAAVAERPVRL, 13 ScoeS 66 WAAVGdSTRGED...... , , , , , acAWLSDCEWSATGSSAKWDSAwcLGKADAAES is Ahydl 28 IVMFGDSLSDTGKnyskmrgylpssppyyEGRFSNGPVWLEQLTNEFPGLTiaNEAEGGPTAVA 91. Asall 28 IVMFGDSLSDTGKmyskmrgylps sppy YEGRFSNGPVWLEQLTKQF------PGLF 79 Ahyd2 40 IVMFGPSLSDTGKnyskmrgylps sppy YEGRFSNGPWWLEQLTKQFPGLTiaNEAEGGATAVA 103

fan fnrgisortsdorlvvdarlvathilflaqfl.GlnipPYLisgdflirgANFAsagAtIlgtslipflini Sril 82 NFTACSGAR------SO Scoeil 48 TNAWRGR - e ------56 Scoe? 5 ANAWRGK------59 Scoe3 284 WNEGISGNR------292 Scoe4 ll 4 GSWACPGAC------22 Scdes 7 NAWCAR------we ------a 2S Ahyd. 92 YNKSWNPKs ------OO Asai BO ANEAEGGA ------88 Ahyd2 104 YNKISWNPK------2

w Pfan OvgFkdfkakvlelrqa...... lgllcellrivpvldaks.pdlvtimigtNDl. . . itvakfgpks Sriml, 91. ------...... ---TGDVLAKQLTPWNSGTDLVSITIGGNDAgfadTMTTCNLQG 13. Scoel St. ------...... --LDOWAEOVPRVWGAPDLVSFAAGGNDI. . . ------86 Scoe2 60 ------...... --IGQIVDEQVDWAAAMGADVITLVGGLNDT. . . ------88 Scope 293 ------LTSRPGRPA...... DNPSGLSRFORDVLERTNVKAVVVVLGVNDV... ------333 Scoel 123 - - a r ------as - - - - ...... SDDLDROVALVLAEPDRWPDICVIMVGANDV. . . ------53 Scoes 26 as - a - a - r s - as ------...... --MADLFAQVTRAAQREPEIWAVMAGANDA. . . ------CR 5S Ahydl lol ------YOWI...... NNLDYEWTOFLQKDSFKPDDLVILWVGANDY... ------A 37 Asal 89 ------AVAYNKISWNpkyqvyNNEDYEWTQFLQKDSFKPDDLVILWVGANDY . . . ------LA 137 Ahyd2 113 ------YOWI...... NNLDYEVQFLQKDSFKPDDLVIEWVGANY. . . ------A 49

Pfan ...... tksdravsvipefrontlirklikrurs angariiilitlvillnlpl...... plGCl Sriml 32 esaclarPAKARAYIQQTLPAQOQWYDAIDSRAPAA- - - - - OVWWGYP - ...... - - - - - s Scoel 87 ...... - - - RPGTDPDEVAERFELAVAALT-AAAGTVLVTGFDTRGVP-...... - - - - - 25 Scoe2 89 ...... ------LRPKCDMARVR.DLLTQAVERLAPHCEQLVEMRSP-...... - - - - - 22 Scoe 334 ...... NSPEADRDAGRTWoRAHARGERWVGATTPFGGYGG-...... s r - r - 376 Scoe4 54 ...... - - -THRMPATRSVRHSSAWRRR-TAGAVWWGCPDLGTIE- ...... - - - - - 92 Scoe5 156 ...... STTSAMTPVADFRAQFERAMATLR-KKLPKAOVYVSSIPDLKRLwsq9rtnplgkoVWKL 24 Ahydl 138 ...... YGWNTEQDAKRVRDAISDAANRMV-LNGAK- - - - - EIFNLP-...... - - - - - 74 Asal l38 ...... YGWNTEOdAKRVRDAsDAANRMV-LNGAK- - - - - QLLFNLP- ...... - - - - - 74 Ahyd2 lSO ...... YGWNTSOAKRWRDAISDAANRMV-NGAK- - - - - QILLFNLP-...... - - - - - 186

Pfana pg. klalalassknvdatgclerlineavadyneal relaei.ek. l. g. aglrkdglpdlkeanvpy Srial 77 - - - RFKGGScAVGSEKSRAANAAAddNAVTAKRA------AHGFA 29 Scoe, 26 s re. ------VLKLRGKATYNGWRAA------oRGCPW sa Scope2 23 ------aGROGPWERFRPRMEALFAWDA ------GRHGAWV 54 Scoe3 377 - - ... YTEARETMRQEWNEEIRSGRVFDTVVDFDKALRDPY------412 Scoe4 93 ------RWROPLRWLaRRaSrol AAAOTIGAVEQGGRTVSL 227 Scoes 25 GCPSMDAOSSAATRRNWRRWAYNEWRC- - - - - Arcs GANERF 23 Ahydl 175 ------DLGONPSARSQKVVEAASHVSAYHNQLLLNLA--. --...-...-. ROLAPTGMVKLFEIDKQF 224 Asall 75 ------DLGONPSARSQKWVRAVSHVSAYHNKLLLNLA------, ROLAPTGMVKLFEIDKQF 224 Ahyd2 187 ------DLGQNPSARSQKVVEAVSHVSAYHNQLLLNLA- -, --, -, - . ROLAPTGMVKLFEIDKQF 236

Pfan VDlysifodildgiqnpsayv.y. . . . GFeet. kacCGyGgr.yNyn. rv. CGnag. l.ck.vtakaC Srial 220 GWNT- a ------r s is a s - r s - s - - - r ... -TFAgBlcSGAPwl.H.S. VT- - - - 242 Scoel 53 DSLRSWODRRA - - - - - r ------r - r ------w - we 66 Scoe2 155 WDLYGAQSLADPRM------58 Scoe 43 - - - - or - as a se ------...... ------s a - e ------413 Scoe4 228 GdgPEFAON PRE- - - - - as ------as 242

U.S. Patent Jun. 7, 2011 Sheet 27 of 66 US 7,955,813 B2

Figure 34 V Pfaun ->ivafGDSltdggg...... ayygdsdgggwgagladrltsla...rlrargrgvdiv Sriml 38 YWAIGDSYSSGWG...... e s is 8 ags YDSSSGSCKRSTKSYPALWAAS.. - - - - - HTGTRF 81 Scoei 5 YWAVGSFTEGr. - ...... --VGDPGPDGAFWGWAdRAVLL.AdRRPEGEFTY 47 Scoe? O VAWGDSFEGr. - ...... - -MSDLPDGSYRGWAOLLATR.M. --AARSPGFRY SO Ahydl 28 IVMFGDSLSDTGKmyskiyrgylps appyYEGRFSNGPWWLEQLTNEFPGLTiaNEAEGGPTAVA 91 Asall 28 IVMFGDSLSDTGKmyskrargylps appy YEGRFSNGPVWLEQLTKQF----...------PGT 79 Ahyd2 40 IVMFGDSLSDTGKmyskmrgylpgappy YEGRFSNGPWWLEQLTKQFPGLTiaNRAEGGATAVA 103

Pfan fnrgiaGrtsdorlivvparlivatllFlaqflolnlpPYLisgdflrgANFAsagAtIlgtslipflini Sriml 82 NFTACSGAR------90 Scoel 48 TNAWRGRL------m ------56 Scope2 5 ANAWRGKL------r n - w w ------59 Ahydl 92. YNKSWNPK------100 Asall 80 ANEAEGGAT------88 Ahyd2 104 YNKISWNPK------12

Pfaun QvgFkcifkskvlelroa...... lgllqelirlvpvldakepdlvtimigtND . . . itvakfgpks Sriml 91 ------...... ---TGDVLAKQLTPvNSGFDLVSITIGGNDAgfadTMTTCNLQG 131 Scoe S7 ------...... --LDQIVAEQWERWWGLAPDLWSFAAGGNDI. ... - - - - - In - - - 85 Scoe2 60 ------...... --IGQIVDEQVioVAAAMGADVITLVGGLNDT. ... ------88 Ahyd1 Oil ------YQWI...... NNLDYEWTQFLQKDSFKPDDLVILWVGANDY. ... ------LA 137 Asal 89 ------AVAYNKISWNpkyovyNNLDYEVTQFLQKDSFKPDDLVILWVGANDY... ------LA 37 Ahyd2 ll3 ------YOW...... NNLDYEVTOFLQKDSFKPDDLVIIWVGANDY . . . ------LA 149

Pfaun ...... tksdrinvsvpefrdnlirklikrLrsangariiilitlvillnlplplGCl Sriml, 32 esa claraKARAYIQOTLPAQLDOWYDAIDSRAPAA r - - - QWWWLGYP- - - - - w 1.75 Scoel 87 ...... - - - RPGDPDEWASRFEAWAALT-AAAGTVLWTGFDTRGVP------125 Scoe2 89 ...... ------LRPKCDMARVRDLLTQAVERLAPHCEQLVLMRSP------122 Ahyd1 l38 ...... YGWNTEQDAKRVRDAISDAANRMV-LNGAK- - - - - EIILFNLP------174 Asall l38 ...... YGWNTEQDAKRVRDAISDAANRMV-LNGAK- - - - - OFP------74 Ahyd2 150 ...... YGWNTEQDAKRVRDAISDAANRMV-LNGAK- - - - - QILLFNLP------86

Pfan pqklalalaesknvdatgclerlineavadyneal relaeieklqaqlrkdglpdlkean vpy Sriral 77 - - RFYKLGGSCAVGSEKSRAANAAAidDNAWTAKRA------ADHGFAF 219 Scoei 26 ------r r ------WLKHRGKIATYNGHVRAIA------DRYGCPW 52 Scoe2 23 ------GROGPVIERERPRMEAFAWDDA------GRHGAWW 54 Ahyd1 l75 ------DLGQNPSARSQKVVEAASHVSAYHNQLLLNLA------RQL.APTGMVKLFEIDKQF 224 Asa 75 ------DLGQNPSARSQKWWEAVSHVSAYHNKLLLNLA------ROLAPTGMVKLFEIDKQF 224 Ahyd2 187 ------DLGONPSARSQKVVEAVSHVSAYHNQLLLNLA------RQL.APTGMVKLFEIDKQF 236

Pfan VDlysifadldgiqnpsayv.y. . . . GFeet.kaCCGyGgr.yNyn.r v. CGnag.l., cK, vtakaC Srial 220 GOWNT------... - . . . . roe - - - r s ------.-TFAghElCSGAPwL., HS.VT-- - - 242 Scoel 153 LDLWSLRSVQDRRA------... - . . . . ------166 scoe2 55 WDLY GAOSLAdPRM------s------, ------168 Ahyd1 225 AEMIRDPQNFGLSDQRNACYgGsyvwkPFASrSASTDSQLSaFNPQeRLaIAGNPlacAvASPMAA 291 Asall 225 AEMLRDPONFGLSDVENPCYdGgyvwKPFATrSVSTDRQLSaFSPQeRLaLAGNPLLaoAvASPMAR 291 Ahyd2 237 AEMLRDPQNFGLSDVENPCYdGgyvwKPFATrSVSTDRQLSaFSPQeRLaIAGNPlLaoAvASPMAR 303

W Pfan - dassyll. atlfwdgf. HpsekGykavaeale Srim 243 ------... --LPvENsyHPTANGQSKGYLPv 263 Scoeil 167 . - rs w - - - ... - -WDADRLHSPEGHTRWALRA 86 Scoe?, 169 ------WDWDRL, HTAEGHRRWAEAW 188 Ahyd1 292 rSASTLNCeGKMFWDQV.HPTVVHAALSEPA 322 Asall 292 rSASP.NCeGKMFWDOWHPTTWVHAALSERA 322 304 rSASP.NCeGKMFWDQW.HTTWVHAASRA 334 U.S. Patent Jun. 7, 2011 Sheet 28 of 66 US 7,955,813 B2

Figure 35

ECCR iss Aat (SS47) Cla tas Apa ($73. Hiriuli to Scar slos Eccrew (las

Pst 470

NNap Bang (sl) NY a 58) VAat I (815) I pET12-AsalGCAT=pSM PVII (903) 5619 bp palli (1046) Asal GCAT W.

- Apa.I 3546) PvE 32 Sla to

PWII (120) Ndel 1526)

promoter bai (1564)

Bgh I (622) SphI 8:9) Aval (2ss. U.S. Patent Jun. 7, 2011 Sheet 29 of 66 US 7,955,813 B2

Figure 36

rerestraumaunassayosawannauranterraruarvaryinvestiguenareverrarament tunawatvavanassasyuru.

" - r ...'. th - tivisities...... sort.artshirtei..." is'' evantarias insii-revies- U.S. Patent Jun. 7, 2011 Sheet 30 of 66 US 7,955,813 B2

Figure 37

s guruggy i. -

|

i.indivisitr U.S. Patent Jun. 7, 2011 Sheet 31 of 66 US 7,955,813 B2

Figure 38

Degradation- products

-- : * Samples spotted w U.S. Patent Jun. 7, 2011 Sheet 32 of 66 US 7,955,813 B2

Figure 39

Pos Neg SE His SE His SE His SE His

set aureenwu f: ... was str.

A. hydrophila enzyme A. salmonicida enzyme U.S. Patent Jun. 7, 2011 Sheet 33 of 66 US 7,955,813 B2

Figure 40. Clar 2s) EcoRI (5639 HindIII (O) Apalpau (sily(s.33) \ / ECR lea Wu Sols N

ba S. EcoRV 379) Ps (89. N7 terminator N N N. EaCHI (5.

I petiza-A.h. GCAT=pSMa 3640 bp Apali (0.67- A Pvu 92. W ;Pvui (94e A, GCAT 1. X\sy. AbahBg 363 Apat 567) s PWI 3 a 2

Pwll (3)

Nde (1547

ofter Kbal (1585

Bgh: (6): 'sphy io

PWUI 30 Eag (221) Ava (27C U.S. Patent Jun. 7, 2011 Sheet 34 of 66 US 7,955,813 B2

Figure 4):

Negative positive Water U.S. Patent Jun. 7, 2011 Sheet 35 of 66 US 7,955,813 B2

Figure 42

Controls Positive negative 20°C 30°C

U.S. Patent Jun. 7, 2011 Sheet 36 of 66 US 7,955,813 B2

Figure 43

U.S. Patent Jun. 7, 2011 Sheet 37 of 66 US 7,955,813 B2

Figure 44

Pos OGD 660mins U.S. Patent Jun. 7, 2011 Sheet 38 of 66 US 7,955,813 B2

Figure 45

U.S. Patent Jun. 7, 2011 Sheet 39 of 66 US 7,955,813 B2

Cholesterol-and sitosterolester Triglyceride

ree fatty acid

;Cholesterol + sitosterol

U.S. Patent Jun. 7, 2011 Sheet 40 of 66 US 7,955,813 B2

Figure 47

T --~~~~ -- - C 1. 1-4 s Transferase ch C in O 4.

Cholesterol Phosphatidylcholine o

1Ya- 4. Y --~~~~

s ~~~~ul o g r (i.h N--c, ch

Lyso-phosphatidylcholine Choesterolester U.S. Patent Jun. 7, 2011 Sheet 41 of 66 US 7,955,813 B2

Figure 48

U.S. Patent Jun. 7, 2011 Sheet 42 of 66 US 7,955,813 B2

Figure 49

5 6 7 8

E3R;EiE. U.S. Patent Jun. 7, 2011 Sheet 43 of 66 US 7,955,813 B2

Figure 50

Cholesterolester

Fatty acid

Choestero

Phosphatidylcholine

Min. 30 30 60 150 240 156 1560 ester U.S. Patent Jun. 7, 2011 Sheet 44 of 66 US 7,955,813 B2

Figure 51

2254-82-5. TLC of egg yolklipid treated with transferase #135

Cholesterolester Cholesterol Fatty acid

Phosphatidylethanolamine

Phosphatidylcholine

lyso-Phosphatidylcholine

Min30 30 60 150 240 1560 1560 U.S. Patent Jun. 7, 2011 Sheet 45 of 66 US 7,955,813 B2

Figure 52

Sample-Time 1-30 2-30 3-30 -60 2-60. 3-60 1-120 2-120 3-220 2-5 3-15 U.S. Patent Jun. 7, 2011 Sheet 46 of 66 US 7,955,813 B2

Figure 53

The amount of fatty acid or cholesterol ester produced as a function of time

: y = 9,0163x 25 S. O 9. S. 2O O Q FFA T. lanoginosus d FFA Transf. 178-9 S. 1 5 O S. A Chl.est T. lanoginosus D t O 0 0 Chi.est.Transf. 178-9

5O U.S. Patent Jun. 7, 2011 Sheet 47 of 66 US 7,955,813 B2

Figure 54

Relative transferase activity as % of transferase and hydrolytic 54 344 l, 234 ;524 14 3. 4. -6 1991 i 178 #2427 enzyme U.S. Patent Jun. 7, 2011 Sheet 48 of 66 US 7,955,813 B2

Figure 55

Transferase activity for #178 as a function of % water in the assay. 58 55 52 49 46. 43 40 5A 73 89 %, Water U.S. Patent Jun. 7, 2011 Sheet 49 of 66 US 7,955,813 B2

Figure 56

Transferase activity for #178 as a function of reaction time the assay. 56 53 50 47 44 41 30 60 120 Minutes, Reaction time U.S. Patent Jun. 7, 2011 Sheet 50 of 66 US 7,955,813 B2

Figure 57

GLC analysis of fatty acid and cholesterol

in FFA total H - Cholesteroles U.S. Patent Jun. 7, 2011 Sheet 51 of 66 US 7,955,813 B2

Figure 58

GLC analysis of fatty acid and y = 2,5178x + 37,272

0 Fatty acid

Cholestero ester S Linear (Fatty acid) - oLinear (Cholesterol U.S. Patent Jun. 7, 2011 Sheet 52 of 66 US 7,955,813 B2

Figure 59

Cholesteero

U.S. Patent Jun. 7, 2011 Sheet 53 of 66 US 7,955,813 B2

Figure 60

U.S. Patent Jun. 7, 2011 Sheet 54 of 66 US 7,955,813 B2

Figure 61

U.S. Patent Jun. 7, 2011 Sheet 55 of 66 US 7,955,813 B2

Figure 62

U.S. Patent Jun. 7, 2011 Sheet 57 of 66 US 7,955,813 B2

Figure 64

U.S. Patent Jun. 7, 2011 Sheet 58 of 66 US 7,955,813 B2

Figure 65

; r's. . ru. . U.S. Patent Jun. 7, 2011 Sheet 59 of 66 US 7,955,813 B2

Figure 66

U.S. Patent Jun. 7, 2011 Sheet 60 of 66 US 7,955,813 B2

Figure 67

U.S. Patent Jun. 7, 2011 Sheet 61 of 66 US 7,955,813 B2

Figure 68

Triglyceride U.S. Patent Jun. 7, 2011 Sheet 62 of 66 US 7,955,813 B2

Figure 69

U.S. Patent Jun. 7, 2011 Sheet 63 of 66 US 7,955,813 B2

Figure 70

o n-n-n-n--- s Transferase --~~~~ ---

OGOG Glucose

Glucoseester

U.S. Patent Jun. 7, 2011 Sheet 66 of 66 US 7,955,813 B2

Figure 73

Plant sterol ester-> Triglyceride

Monglycide US 7,955,813 B2 1. 2 METHOD OF USING LIPID emulsifier is produced without increasing or without Substan ACYLTRANSFERASE tially increasing the free fatty acids in the foodstuff. The present invention yet further relates to a method for the REFERENCE TO RELATED APPLICATIONS in situ production of at least two emulsifiers within a foodstuff by use of a lipid acyltransferase. This application is a continuation of U.S. patent applica The present invention also relates to a method for the in situ tion Ser. No. 1 1/182,408 filed Jul. 15, 2005 now U.S. Pat. No. production of a carbohydrate ester and/or a sterol ester and/or 7,807,398, which is a continuation-in-part of International a stanol ester and/or a protein ester and/or glycerol ester Patent Application PCT/IB2004/000655 filed Jan. 15, 2004 and/or a hydroxy acid ester within a foodstuff by use of a lipid 10 acyltransferase. and published as WO 2004/064537 on Aug. 5, 2004 which The present invention relates to a food enzyme composi claims priority to Great Britain Application Numbers tion and/or a feed enzyme composition, which contains a lipid 0301 117.8, 0301 118.6, 0301 119.4, 0301 120.2,0301 121.0, acyltransferase, and the use of Such a composition in the 0301 122.8, all of which were filed Jan. 17, 2003, U.S. Patent methods of the present invention. Application No. 60/489,441 filed Jul. 23, 2003, and Great 15 The present invention further relates to a method of iden Britain Application Number 0330016.7 filed Dec. 24, 2003. tifying Suitable lipid acyltransferases in accordance with the Each of the above referenced applications, and each docu present invention and to lipid acyltransferases so identified. ment cited in this text (“application cited documents') and The present invention yet further relates to an immobilised each document cited or referenced in each of the application lipid acyltransferase. cited documents, and any manufacturer's specifications or instructions for any products mentioned in this text and in any TECHNICAL BACKGROUND document incorporated into this text, are hereby incorporated herein by reference; and, technology in each of the documents The beneficial use of phospholipases and lipases (referred incorporated herein by reference can be used in the practice of to as lipolytic enzymes, (EC.3.1.1.x) used in food and/or feed this invention. 25 industrial applications has been known for many years. It is noted that in this disclosure, terms such as "com For instance, in EP 0 585 988 it is claimed that lipase prises”, “comprised”, “comprising”, “contains”, “contain addition to dough resulted in an improvement in the antistal ing” and the like can have the meaning attributed to them in ing effect. It is suggested that alipase obtained from Rhizopus U.S. Patent law; e.g., they can mean “includes”, “included'. arrhizus when added to dough can improve the quality of the “including and the like. Terms such as "consisting essen 30 resultant bread when used in combination with shortening/ tially of and “consists essentially of have the meaning fat. WO94/04035 teaches that an improved softness can be attributed to them in U.S. Patent law, e.g., they allow for the obtained by adding a lipase to dough without the addition of inclusion of additional ingredients or steps that do not detract any additional fat/oil to the dough. Castello, P. ESEGP 89-10 from the novel or basic characteristics of the invention, i.e., December 1999 Helsinki, shows that exogenous lipases can they exclude additional unrecited ingredients or steps that 35 modify bread volume. detract from novel or basic characteristics of the invention, Lipolytic enzymes hydrolyse one or more of the fatty acids and they exclude ingredients or steps of the prior art, such as from lipids present in the food which can result in the forma documents in the art that are cited herein or are incorporated tion of powerful emulsifier molecules within the foodstuff by reference herein, especially as it is a goal of this document which provide commercially valuable functionality. The mol to define embodiments that are patentable, e.g., novel, non 40 ecules which contribute the most significant emulsifier char obvious, inventive, over the prior art, e.g., over documents acteristics are the partial hydrolysis products, such as lyso cited herein or incorporated by reference herein. And, the phospholipids, lyso-glycolipids, and mono-glyceride terms “consists of and "consisting of have the meaning molecules. The polar lipid hydrolysis products, such as lyso ascribed to them in U.S. Patent law; namely, that these terms phospholipids and lyso-glycolipids are particularly advanta are closed ended. 45 geous. In bread making, such in situ derived emulsifiers can Reference is made to the following related applications: give equivalent functionality as emulsifiers, such as DATEM. U.S. application Ser. No. 09/750,990 filedon 20 Jul.1999 and However, the activity of lipolytic enzymes also results in U.S. application Ser. No. 10/409,391. Each of these applica accumulation of free fatty acids, which can lead to detrimen tions and each of the documents cited in each of these appli tal functionality in the foodstuff. This inherent activity of cations (“application cited documents'), and each document 50 lipolytic enzymes limits their functionality. referenced or cited in the application cited documents, either Numerous solutions to this problem have been attempted in in the text or during the prosecution of those applications, as the art. However, these result in a significant increase in free well as all arguments in Support of patentability advanced fatty acids in the foodstuff, particularly food stuffs with high during such prosecution, are hereby incorporated herein by water content, including, but not limited to bread doughs and reference. Various documents are also cited in this text 55 egg yolk. (“herein cited documents'). Each of the herein cited docu Phospholipases, particularly phospholipase A2 (E.C. ments, and each document cited or referenced in the herein 3.1.1.4), have been used for many years for the treatment of cited documents, is hereby incorporated herein by reference. egg or egg-based products (see U.S. Pat. No. 4,034,124 and Dutihl & Groger 1981 J. Sci. Food Agric. 32, 451-458 for FIELD OF INVENTION 60 example). The phospholipase activity during the treatment of egg or egg-based products results in the accumulation of polar The present invention relates to a method for the in situ lysolecithin, which can act as an emulsifier. Phospholipase production of an emulsifier within a foodstuff by use of a lipid treatment of egg or egg-based products can improve the sta acyltransferase. bility, thermal stability under heat treatment such as pasteuri The present invention further relates to a method for the in 65 sation and result in Substantial thickening. Egg-based prod situ production of an emulsifier within a foodstuff by use of a ucts may include, but are not limited to cake, mayonnaise, lipid acyltransferase, wherein the method is such that the salad dressings, sauces, ice creams and the like. Use of phos US 7,955,813 B2 3 4 pholipases results in the accumulation of free fatty acids. The lipase A2 enzymes, and the glycolipases disclosed in EP 0 accumulation of free fatty acids can result in significant off 977869, EP 1 193314, and WO01/39602. Variant enzymes of flavour. In addition, the accumulation of free fatty acids can less selective lipolytic enzymes have been produced which result in enhanced Susceptibility to oxidation, and hence have a lower activity on the lyso-polar lipids when compared result in poor shelf-life, product discoloration and alteration to the parent enzyme (WO03/0601 12). However, significant of other critical food characteristics such as flavour and tex free fatty acids are produced. ture. Recently, lipolytic enzymes with broader substrate WO00/05396 teaches a process for preparing a foodstuff specificity have been marketed for treatment of egg yolk and comprising an emulsifier, wherein food material is contacted related food products. These have the advantage that, unlike with an enzyme such that an emulsifier is generated by the most of the phospholipase A2s, they do not originate from a 10 enzyme from a fatty acid ester and a second functional ingre mammalian source. However, they result in significant accu dient is generated from a second constituent. WO00/05396 mulation of free fatty acids, not only due to the hydrolysis of teaches the use of in particular a lipase or esterase enzyme. phospholipids, but also triglycerides. Nowhere in WO00/05396 is the specific use of a lipid acyl As mentioned above, another area where lipases have been transferase taught. In addition, in foodstuffs with high water extensively used is in the bakery industry. The use of phos 15 content, the use of the esterases and lipases as taught in pholipases in baking dates bake to the early 1980s. WO00/05396 would result in significant accumulation of free The substrate for lipases in wheat flour is 1.5-3% endog fatty acids. enous wheat lipids, which are a complex mixture of polar and A disadvantage associated with the use of lipases, includ non-polar lipids. The polar lipids can be divided into glycolip ing phospholipases and glycolipases, may be caused by the ids and phospholipids. These lipids are built up of glycerol build-up of free fatty acids released from the lipids. Over the esterified with two fatty acids and a polar group. The polar past couple of decades the use of lipolytic enzymes in food group contributes to Surface activity of these lipids. Enzy stuffs has been limited due to the balance between the detri matic cleavage of one of the fatty acids in these lipids leads to mental accumulation of free fatty acids and the production of lipids with a much higher surface activity. It is well known the lyso-lipids which provide positive functionality. Although that emulsifiers, such as DATEM, with high surface activity 25 numerous strategies in the art have been attempted, some of are very functional when added to dough. which provided significant improvements in functionality, However, the use of lipases (E.C.3.1.1.X) in dough prod none have completely addressed and solved the fundamental ucts may have a detrimental impact on yeast activity, and/or a problem in the art, i.e. the significant accumulation of free negative effect on bread volume. The negative effect on bread fatty acids in foodstuffs prepared using lipolytic enzymes in Volume is often explained by overdosing. Overdosing can 30 situ. lead to a decrease in gluten elasticity which results in a dough The presence of high levels of free fatty acids (FFA) in raw which is too stiffand thus results in reduced bread volumes. In materials or food products is generally recognised as a quality addition, or alternatively, Such lipases can degrade shorten defect and food processors and customers will usually ing, oil or milkfat added to the dough, resulting in off-flavour include a maximum FFA level in the food specifications. The in the dough and baked product. Overdosing and off flavour 35 resulting effects of excess FFA levels can be in organoleptic have been attributed to the accumulation of free fatty acids in and/or functional defects. the dough. A result of lipolysis is hydrolytic rancidity, with the for In EP 1 193314, EP 0977 869 and also in WOO1/3.9602, mation of characteristic “soapy' flavour. This “soapy' taste is the use of lipolytic enzymes active on glycolipids was especially acute with fatty acids of intermediate chain length reported to be particularly beneficial in application in bread 40 (C8-C12) which, although not present in high concentrations, making as the partial hydrolysis products the lyso-glycolipids may be important constituents of for example, dairy products were found to have very high emulsifier functionality, appar or vegetable oils. A more common organoleptic defect is due ently resulting in a higher proportion of positive emulsifier to the combined effects of lipolytic enzymes and oxidation functionality compared to the detrimental accumulation of processes. Unsaturated fatty acids are more susceptible to free fatty acids. However, the enzymes were also found to 45 enzymatic oxidation when unesterified than when esterified have significant non selective activity on triglyceride which in acyl lipids. resulted in unnecessarily high free fatty acid. Functional defects in food due to high FFA levels are The same finding was reported in WO 00/32758, which recognised, but less readily explained. Without wishing to be disclosed lipolytic enzyme variants with enhanced activity on bound by theory, the hydrolysis of unchanged lipids to car phospholipids and/or glycolipids, in addition to variants 50 boxylic acids will increase H+ and produce carbonyl groups which had a preference for long rather than short chain fatty that can combine with other compounds or metal ions. Free acids. This latter feature, also disclosed in WOO1/39602, was fatty acids also combine proteins by hydrophobic interactions deemed of particular importance to prevent the off-flavours and can complex with starch during cooking. FFA may also associated with the accumulation of free short chain fatty interfere with the action of Surface-active agents, such as acids. However, significant free fatty acids are produced. 55 polar lipids and emulsifiers. (Lipid in Cereal Technology, P.J. The problem of high triglyceride activity was addressed in Barnes, Academic Press 1983.) WO02/094123, where the use of lipolytic enzymes active on WO03/100044 discloses a class of acyltransferases known the polar lipids (i.e. glycolipids and phospholipids) in a as PDATs (or ATWAX). These enzymes use a monoglyceride dough, but Substantially not active on triglycerides or or a diglyceride as the acceptor molecule, and phosphatidyl 1-mono-glycerides is taught. However, significant free fatty 60 choline (PC) as the donor molecule to produce the following acids are produced. products: lyso phosphatidylcholine and triacylglycerol and/ Some lipolytic enzymes have low or no activity on the lyso or diacylglycerol. form of polar lipids (e.g. glycolipids/phospholipids). The use In one embodiment, the present invention relates to of such enzymes has been deemed preferable as they ensure improvements in the incorporation of whey proteins into food the accumulation of the highly polarly So-lipids, resulting in 65 products, providing for improved yields without impairing optimal functionality. Free fatty acids do however accumu the qualities—such as the texture—of the food compositions late. This selective functionality is characteristic of phospho and products. US 7,955,813 B2 5 6 Cheese compositions are typically prepared from dairy foodstuff, wherein the method comprises the step of adding to liquids by processes that include treating the liquid with a the foodstuff a lipid acyltransferase as defined herein. coagulating or clotting agent. The coagulating agent may be In a further aspect, the present invention provides a method a curding enzyme, an acid or a Suitable bacterial culture, or it of in situ production of an emulsifier in a foodstuff, wherein may include Such a culture. The curd that results generally the method is such that the emulsifier is produced without incorporates transformed casein, fats including natural butter increasing or without Substantially increasing the free fatty fat, and flavourings that arise especially when a bacterial acids in the foodstuff, and wherein the method comprises the culture is used. The curd may be separated from the liquid step of adding a lipid acyltransferase to the foodstuff. whey, which contains soluble proteins not affected by the In another aspect, the present invention provides a method 10 of in situ production of an emulsifier and either a sterol ester coagulation and that therefore are not incorporated into the and/or a stanol esterinafoodstuff, wherein the method is such curd. that the emulsifier is produced without increasing or without Whey is thus a by-product of manufacturing in commercial substantially increasing the free fatty acids in the foodstuff, processes that produce food products—such as cheeses. Tra and wherein the method comprises the step of adding a lipid ditionally, whey is disposed of as unused waste or used as 15 acyltransferase to the foodstuff. fertiliser or animal feed or processed into a food ingredient. In another aspect, the present invention provides a method The inability of whey proteins to be substantially retained of in situ production of an emulsifier and either a sterol ester in the curd is an important factor contributing to a lack of and/or a stanol ester in a foodstuff, wherein the method com efficiency in the conventional production of dairy products— prises the step of adding a lipid acyltransferase to the food Such as cheese curds—and to a reduction in overall yield stuff. relating to the incorporation of all the protein Solids that are According to another aspect of the present invention there present in the starting dairy liquids into resulting cheese is provided a method for the in situ production of at least two curds. emulsifiers in a foodstuff, wherein the method comprises the There have been numerous attempts to include whey pro step of adding to the foodstuff a lipid acyltransferase. teins in cheese e.g. by heat treatment of the milk, heat treat 25 According to a further aspect of the present invention there ment of whey, or by filtration—such as ultrafiltration. is provided a method of in situ production of at least two There are also several descriptions of the use of specific emulsifiers and either a sterol ester and/or a stanol ester in a proteases to induce aggregation of whey proteins. A serine foodstuff, wherein the method is such that the emulsifiers are protease derived from Bacillus licheniformis has been shown produced without increasing or without Substantially increas to have the ability to induce aggregation of whey proteins 30 ing the free fatty acids in the foodstuff, and wherein the (U.S. Pat. No. 5,523,237). method comprises the step of adding a lipid acyltransferase to However, there remains many difficulties associated with the foodstuff. adding whey proteins in processes such as the manufacture of According to a further aspect of the present invention there cheeses. For example, incorporation of whey protein into is provided a method of in situ production of at least two cheeses is associated with a deterioration in the taste and 35 emulsifiers and either a sterol ester and/or a stanol ester in a mouth-feel of the product, and furthermore tends to interfere foodstuff, wherein the method comprises the step of adding a with curding and Subsequent processing of the product. Pro lipid acyltransferase to the foodstuff. teases that have been previously reported that can be added to In a further aspect, the present invention provides a method cheese milk for hydrolysis of whey proteins result in signifi for the in situ production of a carbohydrate ester in a food cant hydrolysis of the caseins as described by Madsen, J. S. & 40 stuff, wherein the method comprises the step of adding a lipid Qvist, K. B. (1997) Hydrolysis of milk protein by a Bacillus acyltransferase to the foodstuff. licheniformis protease specific for acidic amino acid residues. In another aspect, the present invention provides a method J Food Sci. 62,579-582. for the in situ production of a carbohydrate ester together with Thus, there is a need in the art for methods and composi an emulsifier in a foodstuff, wherein the method comprises tions that provide for the improved incorporation of whey 45 the step of adding a lipid acyltransferase to the foodstuff. protein into food products while maintaining organoleptic In another aspect, the present invention provides a method and other desirable properties. Such optimisation would of in situ production of an emulsifier, and one or more of a result in increased efficiency, higher yields of food products, carbohydrate ester, a sterol ester, a stanol ester; a protein and reduced overall material costs. ester, a monoglyceride or a diglyceride in a foodstuff, and Lipase:cholesterol acyltransferases have been known for 50 wherein the method comprises the step of adding a lipid some time (see for example Buckley Biochemistry 1983, acyltransferase to the foodstuff. 22, 5490–5493). In particular, glycerophospholipid:choles According to a further aspect of the present invention there terol acyl transferases (GCATs) have been found, which like is provided a method of production of a foodstuff comprising the plant and/or mammalian lecithin:cholesterol acyltrans an emulsifier, wherein the method comprises the step of add ferases (LCATs), will catalyse fatty acid transfer between 55 ing to the foodstuff a lipid acyltransferase as defined herein. phosphatidylcholine and cholesterol. In a further aspect, the present invention provides a method Upton and Buckley (TIBS 20, May 1995 p 178-179) and of production of a foodstuff comprising an emulsifier, Brumlik and Buckley (J. of Bacteriology April 1996 p 2060 wherein the method is such that the emulsifier is produced 2064) teach a lipase/acyltransferase from Aeromonas hydro without increasing or without Substantially increasing the phila which has the ability to carry out acyltransfer to alcohol 60 free fatty acids in the foodstuff, and wherein the method acceptors in aqueous media. comprises the step of adding a lipid acyltransferase to the foodstuff. SUMMARY ASPECTS OF THE PRESENT In another aspect, the present invention provides a method INVENTION of the production of a foodstuff comprising an emulsifier and 65 either a sterol ester and/or a stanol ester, wherein the method According to a first aspect of the present invention there is is such that the emulsifier is produced without increasing or provided a method of in situ production of an emulsifier in a without substantially increasing the free fatty acids in the US 7,955,813 B2 7 8 foodstuff, and wherein the method comprises the step of stuff comprising at least two emulsifiers, wherein the two adding a lipid acyltransferase to the foodstuff. emulsifiers are generated from constituents of the food mate In another aspect, the present invention provides a method rial by the lipid acyltransferase. of the production of a foodstuff comprising an emulsifier and According to a further aspect of the present invention there either a sterol ester and/or a stanol ester, wherein the method is provided use of a lipid acyltransferase to prepare from a comprises the step of adding a lipid acyltransferase to the food material a foodstuff comprising at least two emulsifiers foodstuff. and either a sterol ester and/or a stanol ester, wherein the According to a further aspect of the present invention there emulsifiers are produced without increasing or without Sub is provided a method for the production of a foodstuff com stantially increasing the free fatty acids in the foodstuff, and prising at least two emulsifiers, wherein the method com 10 wherein one or both of the emulsifiers and/or the sterol ester prises the step of adding to the foodstuff a lipid acyltrans and/or the stanol ester is/are generated from constituents of ferase. the food material by the lipid acyltransferase. According to a further aspect of the present invention there According to a further aspect of the present invention there is provided a method of the production of a foodstuff com is provided use of a lipid acyltransferase to prepare from a prising at least two emulsifiers and either a sterol ester and/or 15 food material a foodstuff comprising at least two emulsifiers a stanol ester, wherein the method is such that the emulsifiers and either a sterol ester and/or a stanol ester, wherein one or are produced without increasing or without Substantially both of the emulsifiers and/or the sterol ester and/or the stanol increasing the free fatty acids in the foodstuff, and wherein ester is/are generated from constituents of the food material the method comprises the step of adding a lipid acyltrans by the lipid acyltransferase. ferase to the foodstuff. In a further aspect, the present invention provides use of a According to a further aspect of the present invention there lipid acyltransferase to prepare from a food material a food is provided a method of the production of a foodstuff com stuff comprising a carbohydrate ester, wherein the carbohy prising at least two emulsifiers and either a sterol ester and/or drate ester is generated from constituents of the food material a stanol ester, wherein the method comprises the step of by the lipid acyltransferase. adding a lipid acyltransferase to the foodstuff. 25 In another aspect, the present invention provides use of a In a further aspect, the present invention provides a method lipid acyltransferase to prepare from a food material a food for the production of a foodstuff comprising a carbohydrate stuff comprising at least a carbohydrate ester and a further ester, wherein the method comprises the step of adding a lipid emulsifier, wherein the carbohydrate ester and the emulsifier acyltransferase to the foodstuff. are generated from constituents of the food material by the In another aspect, the present invention provides a method 30 lipid acyltransferase. for the production of a foodstuff comprising a carbohydrate In another aspect, the present invention provides use of a ester and an emulsifier, wherein the method comprises the lipid acyltransferase to prepare from a food material a food step of adding a lipid acyltransferase to the foodstuff. stuff comprising an emulsifier and one or more of a carbohy In another aspect, the present invention provides a method drate ester, a sterol ester, a stanol ester, a protein ester, a of the production of a foodstuff comprising an emulsifier and 35 monoglyceride or a diglyceride, and wherein the emulsifier one or more of a carbohydrate ester, a sterol ester, a stanol and/or the carbohydrate ester and/or the sterolester and/or the ester, a protein ester, a monoglyceride or a diglyceride, and stanol ester and/or the protein ester and/or the monoglyceride wherein the method comprises the step of adding a lipid and/or the diglyceride is/are generated from constituents of acyltransferase to the foodstuff. the food material by the lipid acyltransferase. In another aspect, the present invention provides use of a 40 In accordance with a further aspect of the present invention lipid acyltransferase to prepare from a food material a food there is provided a method of the in situ production of an stuff comprising an emulsifier, wherein the emulsifier is gen emulsifier, preferably a lysolecithin and a sterol esterina egg erated from constituents of the food material by the lipid based foodstuff, wherein the method is such that the emulsi acyltransferase. fier is produced without increasing or without Substantially In a further aspect, the present invention provides use of a 45 increasing the free fatty acids in the foodstuff, and wherein lipid acyltransferase to prepare from a food material a food the method comprises the step of adding a lipid acyltrans stuff comprising an emulsifier, wherein the emulsifier is pro ferase to the foodstuff. duced without increasing or without Substantially increasing In accordance with a further aspect of the present invention the free fatty acids in the foodstuff, and wherein the emulsifier there is provided a method of the in situ production of an is generated from constituents of the food material by the lipid 50 emulsifier, preferably a lysolecithin, and a sterol ester in an acyltransferase. egg based foodstuff, wherein the method comprises the step In another aspect, the present invention provides use of a of adding a lipid acyltransferase to the foodstuff. lipid acyltransferase to prepare from a food material a food In another aspect, the present invention provides a method stuff comprising an emulsifier and either a sterol ester and/or of production of a egg based foodstuff comprising an emul a stanol ester, wherein the emulsifier is produced without 55 sifier, preferably a lysolecithin, and a sterol ester in an egg increasing or without Substantially increasing the free fatty based foodstuff, wherein the emulsifier is produced without acids in the foodstuff, and wherein the emulsifier and/or sterol increasing or without Substantially increasing the free fatty ester and/or stanol ester is/are generated from constituents of acids in the foodstuff, and wherein the method comprises the the food material by the lipid acyltransferase. step of adding a lipid acyltransferase to the foodstuff. In another aspect, the present invention provides use of a 60 In another aspect, the present invention provides a method lipid acyltransferase to prepare from a food material a food of production of an egg based foodstuff comprising an emul stuff comprising an emulsifier and either a sterol ester and/or sifier, preferably a lysolecithin, and a sterol ester in an egg a stanolester, wherein the emulsifier and/or sterolester and/or based foodstuff, wherein the method comprises the step of stanol ester is/are generated from constituents of the food adding a lipid acyltransferase to the foodstuff. material by the lipid acyltransferase. 65 In a further aspect, the present invention further provides a In another aspect, the present invention provides use of a foodstuff obtainable by, preferably obtained by, a method lipid acyltransferase to prepare from a food material a food according to the present invention. US 7,955,813 B2 10 In another aspect the present invention further relates to a the following: an amino acid, a protein hydrolysate, a peptide, food enzyme composition and/or a feed enzyme composition, a dipeptide, an oligopeptide, a polypeptide. which contains a lipid acyltransferase, and the use of Such a Suitably in the protein or protein subunit the acyl acceptor composition in the methods of the present invention. may be one or more of the following constituents of the In accordance with a further aspect of the present invention 5 protein or protein subunit: a serine, a threonine, a tyrosine, or there is provided a method of identifying a suitable lipid a cysteine. acyltransferase for use in accordance with the present inven When the protein subunit is an amino acid, suitably the tion, comprising the steps of testing an enzyme of interest amino acid may be any suitable amino acid. Suitably the using one or more of the “Transferase Assay in a Low Water amino acid may be one or more of a serine, a threonine, a 10 tyrosine, or a cysteine for example. environment’, the “Transferase Assay in High Water Egg In one aspect, preferably the enzyme is capable of trans Yolk” or the “Transferase Assay in Buffered Substrate', and ferring an acyl group from a lipid to glycerol. selecting a lipid acyltransferase if it is one which has one or In one aspect, preferably the enzyme is capable of trans more of the following characteristics: (a) when tested using ferring an acyl group from a lipid to a hydroxy acid. the “Transferase Assay in a Low Water Environment’, mea 15 In one aspect, preferably the enzyme is capable of trans sured after a time period selected from 30, 20 or 120 minutes, ferring an acyl group from a lipid to a polyvalent alcohol. has a relative transferase activity of at least 1%; (b) when In one aspect, the lipid acyltransferase may, as well as tested using the “Transferase Assay in High Water Egg Yolk.” being able to transfer an acyl group from a lipid to a sterol in an egg yolk with 54% water, has up to 100% relative and/or a stanol, additionally be able to transfer the acyl group transferase activity; or (c) when tested using the “Transferase from a lipid to one or more of the following: a carbohydrate, Assay in Buffered Substrate' has at least 2% acyltransferase a protein, a protein subunit, glycerol. activity. Preferably, the lipid substrate upon which the lipid acyl The present invention yet further provides a lipidacyltrans transferase according to the present invention acts is one or ferase identified using a method according to the present more of the following lipids: a phospholipid, Such as a leci invention. 25 thin, e.g. phosphatidylcholine, a triacylglyceride, a cardio In accordance with a further aspect, the present invention lipin, a diglyceride, or a glycolipid, such as digalactosyldig provides an immobilised lipid acyltransferase enzyme as lyceride (DGDG) for example. This lipid substrate may be defined herein. referred to herein as the “lipid acyl donor. The term lecithin as used herein encompasses phosphatidylcholine, phosphati DETAILED ASPECTS OF THE PRESENT 30 dylethanolamine, phosphatidylinositol, phosphatidylserine INVENTION and phosphatidylglycerol. For some aspects, preferably the lipid substrate upon which The term “lipid acyltransferase' as used herein means an the lipid acyltransferase acts is a phospholipid, such as leci enzyme which as well as having lipase activity (generally thin, for example phosphatidylcholine. classified as E.C. 3.1.1.x in accordance with the Enzyme 35 For some aspects, preferably the lipid substrate is a gly Nomenclature Recommendations (1992) of the Nomencla colipid, such as DGDG for example. ture Committee of the International Union of Biochemistry Preferably the lipid substrate is a food lipid, that is to say a and Molecular Biology) also has acyltransferase activity lipid component of a foodstuff. (generally classified as E.C. 2.3.1.x), whereby the enzyme is For some aspects, preferably the lipid acyltransferase capable of transferring an acyl group from a lipid to one or 40 according to the present invention is incapable, or Substan more acceptor Substrates, such as one or more of the follow tially incapable, of acting on a triglyceride and/or a ing: a sterol; a stanol; a carbohydrate; a protein; a protein 1-monoglyceride and/or 2-monoglyceride. Subunit; glycerol. Suitably, the lipid substrate or lipid acyl donor may be one Preferably, the lipid acyltransferase for use in the methods or more lipids present in one or more of the following Sub and/or uses of the present invention is capable of transferring 45 strates: fats, including lard, tallow and butter fat; oils includ an acyl group from a lipid (as defined herein) to one or more ing oils extracted from or derived from palm oil, sunflower of the following acyl acceptor Substrates: a sterol, a stanol, a oil, Soya bean oil, safflower oil, cotton seed oil, groundnut oil, carbohydrate, a protein or Subunits thereof, or a glycerol. corn oil, olive oil, peanut oil, coconut oil, and rape seed oil. For some aspects the “acyl acceptor according to the Lecithin from Soya, rape seed or egg yolk is also a suitable present invention may be any compound comprising a 50 lipid substrate. The lipid substrate may be an oatlipid or other hydroxy group (-OH). Such as for example, polyvalentalco plant based material containing galactolipids. hols, including glycerol; sterol; stanols; carbohydrates; In one aspect the lipid acyl donor is preferably lecithin hydroxy acids including fruit acids, citric acid, tartaric acid, (such as phosphatidylcholine) in egg yolk. lactic acid and ascorbic acid; proteins or a Sub-unit thereof, For some aspects of the present invention, the lipid may be Such as amino acids, protein hydrolysates and peptides (partly 55 selected from lipids having a fatty acid chain length of from 8 hydrolysed protein) for example; and mixtures and deriva to 22 carbons. tives thereof. Preferably, the “acyl acceptor according to the For some aspects of the present invention, the lipid may be present invention is not water. selected from lipids having a fatty acid chain length of from In one embodiment, the acyl acceptor is preferably not a 16 to 22 carbons, more preferably of from 16 to 20 carbons. monoglyceride and/or a diglyceride. 60 For some aspects of the present invention, the lipid may be In one aspect, preferably the enzyme is capable of trans selected from lipids having a fatty acid chain length of no ferring an acyl group from a lipid to a sterol and/or a stanol. greater than 14 carbons, Suitably from lipids having a fatty In one aspect, preferably the enzyme is capable of trans acid chain length of from 4 to 14 carbons, suitably 4 to 10 ferring an acyl group from a lipid to a carbohydrate. carbons, suitably 4 to 8 carbons. In one aspect, preferably the enzyme is capable of trans 65 Suitably, the lipid acyltransferase according to the present ferring an acyl group from a lipid to a protein or a subunit invention may exhibit one or more of the following lipase thereof. Suitably the protein subunit may be one or more of activities: glycolipase activity (E.C.3.1.1.26), triacylglycerol US 7,955,813 B2 11 12 lipase activity (E.C.3.1.1.3), phospholipase A2 activity (E.C. of both a cholesterolester and at leastonesterol or stanol ester 3.1.1.4) or phospholipase A1 activity (E.C. 3.1.1.32). The in combination. In other words, the lipid acyltransferase for term 'glycolipase activity” as used herein encompasses Some aspects of the present invention may transfer an acyl "galactolipase activity”. group from a lipid to both cholesterol and at least one further Suitably, the lipid acyltransferase according to the present sterol and/or at least one stanol. invention may have at least one or more of the following In one aspect, preferably the sterol acyl acceptor is one or activities: glycolipase activity (E.C. 3.1.1.26) and/or phos more of the following: alpha-sitosterol, beta-sitosterol, Stig pholipase A1 activity (E.C. 3.1.1.32) and/or phospholipase masterol, ergosterol and campesterol. A2 activity (E.C. 3.1.1.4). In one aspect, preferably the Sterol acyl acceptor is choles For some aspects, the lipid acyltransferase according to the 10 present invention may have at least glycolipase activity (E.C. terol. When it is the case that cholesterol is the acyl acceptor 3.1.1.26). for the lipid acyltransferase, the amount of free cholesterol in Suitably, for Some aspects the lipid acyltransferase accord the foodstuff is reduced as compared with the foodstuff prior ing to the present invention may be capable of transferring an to exposure to the lipid acyltransferase and/or as compared acyl group from a glycolipid and/or a phospholipid to one or 15 with an equivalent foodstuff which has not been treated with more of the following acceptor Substrates: a sterol, a stanol, a the lipid acyltransferase. carbohydrate, a protein, glycerol. Suitable stanol acyl acceptors include phytostanols, for For some aspects, preferably the lipid acyltransferase example beta-sitostanol or SS-sitostanol. according to the present invention is capable of transferring In one aspect, preferably the sterol and/or stanol acyl an acyl group from a glycolipid and/or a phospholipid to a acceptor is a sterol and/or a stanol other than cholesterol. sterol and/or a stanol to form at least a sterol ester and/or a In some aspects, the foodstuff prepared in accordance with stanol ester. the present invention may be used to reduce blood serum For some aspects, preferably the lipid acyltransferase cholesterol and/or to reduce low density lipoprotein. Blood according to the present invention is capable of transferring serum cholesterol and low density lipoproteins have both an acyl group from a glycolipid and/or a phospholipid to a 25 been associated with certain diseases in humans, such as carbohydrate to form at least a carbohydrate ester. atherosclerosis and/or heart disease for example. Thus, it is For some aspects, preferably the lipid acyltransferase envisaged that the foodstuffs prepared in accordance with the according to the present invention is capable of transferring present invention may be used to reduce the risk of Such an acyl group from a glycolipid and/or a phospholipid to a diseases. protein to form at least protein ester (or a protein fatty acid 30 Thus, in one aspect the present invention provides the use condensate). For some aspects, preferably the lipid acyltransferase of a foodstuff according to the present invention for use in the according to the present invention is capable of transferring treatment and/or prevention of atherosclerosis and/or heart an acyl group from a glycolipid and/or a phospholipid to disease. glycerol to form at least a diglyceride and/or a monoglycer 35 In a further aspect, the present invention provides a medi ide. cament comprising a foodstuff according to the present For some aspects, preferably the lipid acyltransferase invention. according to the present invention does not exhibit triacylg In a further aspect, the present invention provides a method lycerol lipase activity (E.C. 3.1.1.3). of treating and/or preventing a disease in a human or animal In some aspects, the lipid acyltransferase may be capable 40 patient which method comprising administering to the patient of transferring an acyl group from a lipid to a sterol and/or a an effective amount of a foodstuff according to the present stanol. Thus, in one embodiment the “acyl acceptor accord invention. ing to the present invention may be either a sterol or a stanol Suitably, the sterol and/or the stanol “acyl acceptor” may or a combination of both a sterol and a stanol. be found naturally within the foodstuff. Alternatively, the In one embodiment suitably the sterol and/or stanol may 45 sterol and/or the stanol may be added to the foodstuff. When comprise one or more of the following structural features: it is the case that a sterol and/or a stanol is added to the i) a 3-beta hydroxy group or a 3-alpha hydroxy group; and/or foodstuff, the sterol and/or stanol may be added before, ii) A:B rings in the cis position or A:B rings in the trans simultaneously with, and/or after the addition of the lipid position or Cs-C is unsaturated. acyltransferase according to the present invention. Suitably, Suitable sterol acyl acceptors include cholesterol and phy 50 the present invention may encompass the addition of exog tosterols, for example alpha-sitosterol, beta-sitosterol, Stig enous sterols/stanols, particularly phytosterols/phytostanols, masterol, ergosterol, campesterol. 5,6-dihydrosterol, brassi to the foodstuff prior to or simultaneously with the addition of casterol, alpha-spinasterol, beta-spinasterol, gamma the enzyme according to the present invention. spinasterol, deltaspinasterol, fucosterol, dimosterol, For some aspects, one or more sterols present in the food ascosterol, Serebisterol, episterol, anasterol, hyposterol, 55 stuffmay be converted to one or more stanols prior to or at the chondrillasterol, desmoSterol, chalinosterol, poriferasterol, same time as the lipid acyltransferase is added according to clionasterol, Sterol glycosides, and other natural or synthetic the present invention. Any suitable method for converting isomeric forms and derivatives. sterols to stanols may be employed. For example, the conver In one aspect of the present invention Suitably more than sion may be carried out by chemical hydrogenation for one sterol and/or stanol may act as the acyl acceptor, Suitably 60 example. The conversion may be conducted prior to the addi more than two sterols and/or stanols may act as the acyl tion of the lipidacyltransferase in accordance with the present acceptor. In other words, in one aspect of the present inven invention or simultaneously with the addition of the lipid tion, Suitably more than one sterol ester and/or stanol ester acyltransferase in accordance with the present invention. may be produced. Suitably, when cholesterol is the acyl Suitably enzymes for the conversion of sterol to stanols are acceptor one or more further sterols or one or more stanols 65 taught in WO00/061771. may also act as the acyl acceptor. Thus, in one aspect, the Suitably the present invention may be employed to produce present invention provides a method for the in situ production phytostanol esters in situ in a foodstuff. Phytostanol esters US 7,955,813 B2 13 14 have increased solubility through lipid membranes, bioavail as well other detrimental effects, including a Soapy taste in ability and enhanced health benefits (see for example WO92/ cheese for instance. Preferably, the method according to the 99640). present invention results in the in situ preparation of an emul In some embodiments of the present invention the stanol sifier(s) wherein the accumulation of free fatty acids is ester and/or the sterol ester may be a flavouring and/or a reduced and/or eliminated. Without wishing to be bound by texturiser. In which instances, the present invention encom theory, in accordance with the present invention the fatty acid passes the in situ production of flavourings and/or texturisers. which is removed from the lipid is transferred by the lipid For some aspects of the present invention, the lipid acyl acyltransferase to an acyl acceptor, for example a sterol and/ transferase according to the present invention may utilise a or a stanol. Thus, the overall level of free fatty acids in the carbohydrate as the acyl acceptor. The carbohydrate acyl 10 foodstuff does not increase or increases only to an insignifi acceptor may be one or more of the following: a monosac cant degree. This is in sharp contradistinction to the situation charide, a disaccharide, an oligosaccharide or a polysaccha when lipases (E.C.3.1.1.x) are used to produce emulsifiers in ride. Preferably, the carbohydrate is one or more of the fol situ. In particular, the use of lipases can result in an increased lowing: glucose, fructose, anhydrofructose, maltose, lactose, amount of free fatty acid in the foodstuff, which can be Sucrose, galactose, Xylose, Xylooligosacharides, arabinose, 15 detrimental. In accordance with the present invention, the maltooligosaccharides, tagatose, microthecin, ascopyrone P. accumulation of free fatty acids is reduced and/or eliminated ascopyrone T. cortalcerone. when compared with the amount of free fatty acids which Suitably, the carbohydrate “acyl acceptor may be found would have been accumulated had a lipase enzyme, in par naturally within the foodstuff. Alternatively, the carbohydrate ticular a phospholipase A enzyme, been used in place of the may be added to the foodstuff. When it is the case that the lipidacyltransferase inaccordance with the present invention. carbohydrate is added to the foodstuff, the carbohydrate may The utilisation of a lipid acyltransferase which can transfer be added before, simultaneously with, and/or after the addi the acyl group to a sterol and/or stanol may be particularly tion of the lipid acyltransferase according to the present advantageous for foodstuffs comprising eggs. In particular, it invention. has been found that an egg-based product with significantly Carbohydrate esters can function as valuable emulsifiers in 25 better properties can be obtained following treatment with a foodstuffs. Thus, when it is the case that the enzyme functions lipid acyltransferase as defined herein compared with egg to transfer the acyl group to a Sugar, the invention encom based products treated with conventional phospholipases, passes the production of a second in situ emulsifier in the such as LipopanF(R) (Novozymes A/S, Denmark)), Lecitase foodstuff. Ultra(R) (Novozymes A/S, Denmark) or Lipomod 22 L from In some embodiments, the lipid acyltransferase may utilise 30 Biocatalysts, for instance. both a sterol and/or stanol and a carbohydrate as an acyl Preferably, the lipid acyltransferase enzyme according to acceptor. the present invention may be characterised using the follow The utilisation of lipid acyltransferase which can transfer ing criteria: the acyl group to a carbohydrate as well as to a sterol and/or (i) the enzyme possesses acyl transferase activity which a stanol is particularly advantageous for foodstuffs compris 35 may be defined as ester transfer activity whereby the ing eggs. In particular, the presence of Sugars, in particular acyl part of an original ester bond of a lipid acyl donor is glucose, in eggs and egg products is often seen as disadvan transferred to an acyl acceptor to form a new ester, and tageous. Egg yolk may comprise up to 1% glucose. Typically, (ii) the enzyme comprises the amino acid sequence motif egg or egg based products may be treated with glucose oxi GDSX, wherein X is one or more of the following amino dase to remove Some or all of this glucose. However, in 40 acid residues L. A. V. I. F. Y. H. Q. T. N. Mor S. accordance with the present invention this unwanted Sugar Preferably, X of the GDSX motif is L. Thus, preferably the can be readily removed by “esterifying the sugar to form a enzyme according to the present invention comprises the Sugar ester. amino acid sequence motif GSDL (SEQID NO: 16). For some aspects of the present invention, the lipid acyl The GDSX motif is comprised of four conserved amino transferase according to the present invention may utilise a 45 acids. Preferably, the serine within the motif is a catalytic protein as the acyl acceptor. Suitably, the protein may be one serine of the lipidacyltransferase enzyme. Suitably, the serine or more of the proteins found in a food product, for example of the GDSX motif may be in a position corresponding to in a dairy product and/or a meat product. By way of example Ser-16 in Aeromonas hydrophila lipolytic enzyme taught in only, Suitable proteins may be those found in curd or whey, Brumlik & Buckley (Journal of Bacteriology April 1996, Vol. such as lactoglobulin. Other suitable proteins include ovalbu 50 178, No. 7, p 2060-2064). min from egg, gliadin, glutenin, puroindoline, lipid transfer To determine if a protein has the GDSX motif according to proteins from grains, and myosin from meat. the present invention, the sequence is preferably compared Thus inaccordance with the present invention, one or more with the hidden markov model profiles (HMM profiles) of the of the following advantageous properties can be achieved: in pfam database. situ production of an emulsifier without an increase in free 55 Pfam is a database of protein domain families. Pfam con fatty acids; a reduction in the accumulation of free fatty acids tains curated multiple sequence alignments for each family as in the foodstuff a reduction in free cholesterol levels in the well as profile hidden Markov models (profile HMMs) for foodstuff an increase in sterol esters and/or stanol esters; a identifying these domains in new sequences. An introduction reduction in blood serum cholesterol and/or low density lipo to Pfam can be found in Bateman A et al. (2002) Nucleic proteins; an increase in carbohydrate esters; a reduction in 60 Acids Res. 30: 276-280. Hidden Markov models are used in a unwanted free carbohydrates. number of databases that aim at classifying proteins, for An advantage of the present invention is that the review see Bateman A and Haft D H (2002) Brief Bioinform emulsifier(s) is/are prepared in situ in the foodstuff without an 3:236-245. increase, or a substantial, increase, in the free fatty acid con For a detailed explanation of hidden Markov models and tent of the foodstuff. The production of free fatty acids can be 65 how they are applied in the Pfam database see Durbin R, Eddy detrimental to foodstuffs. In particular, free fatty acids have S, and Krogh A (1998) Biological sequence analysis; proba been linked with off-odours and/or off-flavours in foodstuffs, bilistic models of proteins and nucleic acids. Cambridge Uni US 7,955,813 B2 15 16 versity Press, ISBN 0-521-62041-4. The Hammer software Preferably the lipid acyltransferase enzyme for use in the package can be obtained from Washington University, St compositions/methods of the invention can be aligned using Louis, USA. the Pfam00657 consensus sequence (SEQ ID NO: 1). Alternatively, the GDSX motif can be identified using the Preferably, a positive match with the hidden markov model Hammer Software package, the instructions are provided in profile (HMM profile) of the pfamO0657 domain family indi Durbin R, Eddy S, and Krogh A (1998) Biological sequence cates the presence of the GDSL or GDSX domain according analysis; probabilistic models of proteins and nucleic acids. to the present invention. Cambridge University Press, ISBN 0-521-62041-4 and the Preferably when aligned with the PfamO0657 consensus references therein, and the HMMER2 profile provided within sequence (SEQID NO: 1) the lipid acyltransferase for use in this specification. 10 the compositions/methods of the invention have at least one, The PFAM database can be accessed, for example, through preferably more than one, preferably more than two, of the several servers on the Sanger website, on the Washington following, a GDSX block, a GANDY block, a HPT block. University in St. Louis website, and on the Pfam database of Suitably, the lipid acyltransferase may have a GDSX block protein domains and hidden Markov models (HMMs). 15 and a GANDY block. Alternatively, the enzyme may have a The database offers a search facility where one can entera GDSx block and a HPT block. Preferably the enzyme com protein sequence. Using the default parameters of the data prises at least a GDSX block. base the protein sequence will then be analysed for the pres Preferably, when aligned with the PfamO0657 consensus ence of Pfam domains. The GDSX domain is an established sequence (SEQID NO: 1) the enzyme for use in the compo domain in the database and as Such its presence in any query sitions/methods of the invention have at least one, preferably sequence will be recognised. The database will return the more than one, preferably more than two, preferably more alignment of the PfamO0657 consensus sequence (SEQ ID than three, preferably more than four, preferably more than NO: 1) to the query sequence. five, preferably more than six, preferably more than seven, A multiple alignment, including Aeromonas salmonicida preferably more than eight, preferably more than nine, pref or Aeromonas hydrophila can be obtained by: 25 erably more than ten, preferably more than eleven, preferably a) manual more than twelve, preferably more than thirteen, preferably obtain an alignment of the protein of interest with the more than fourteen, of the following amino acid residues PfamO0657 consensus sequence (SEQID NO: 1) and when compared to the reference A. hydrophilia polypeptide obtain an alignment of P10480 (SEQ ID NO: 2) with sequence, namely SEQ ID No. 32: 28hid, 29hid, 30hid, 30 31hid, 32gly, 33Asp, 34Ser, 35hid, 130hid, 131Gly, 132Hid, the PfamO0657 consensus sequence (SEQID NO: 1) 133ASn, 134Asp, 135hid, 309His. following the procedure described above; Thepfam00657 GDSX domain is a unique identifier which O distinguishes proteins possessing this domain from other b) through the database enzymes. After identification of the Pfam00657 consensus 35 The pfamO0657 consensus sequence is presented in FIG. 1 sequence (SEQ ID NO: 1) the database offers the as SEQID No. 1. This is derived from the identification of the option to show an alignment of the query sequence to pfam family 00657, database version 6, which may also be the seed alignment of the PfamO0657 consensus referred to as pfamO0657.6 herein. sequence (SEQIDNO: 1). P10480 (SEQID NO: 2) is The consensus sequence may be updated by using further part of this seed alignment and is indicated by GCA 40 releases of the pfam database. T AERHY. Both the query sequence and P10480 will For example, FIGS. 33 and 34 show the pfamalignment of be displayed in the same window. family 00657, from database version 11, which may also be The Aeromonas hydrophila reference sequence: referred to as pfamO0657.11 herein. The residues of Aeromonas hydrophila GDSX lipase are The presence of the GDSX, GANDY and HPT blocks are numbered in the NCBI file P10480 (SEQ ID NO: 2), the 45 found in the pfam family 00657 from both releases of the numbers in this text refer to the numbers given in that file database. Future releases of the pfam database can be used to which in the present invention is used to determine specific identify the pfam family 00657. amino acids residues which, in a preferred embodiment are Preferably, the lipid acyltransferase enzyme according to present in the lipid acyltransferase enzymes of the invention. the present invention may be characterised using the follow The Pfam alignment was performed (FIGS. 33 and 34): 50 ing criteria: (i) the enzyme possesses acyl transferase activity which The following conserved residues can be recognised and in may be defined as ester transfer activity whereby the a preferable embodiment may be present in the enzymes for acyl part of an original ester bond of a lipid acyl donor is use in the compositions and methods of the invention; transferred to acyl acceptor to form a new ester; 55 (ii) the enzyme comprises the amino acid sequence motif Block 1 - GDSX block GDSX, wherein X is one or more of the following amino hid hid hid hid Gly Asp Ser hid acid residues L. A. V. I. F. Y. H. Q. T. N. Mor S; 28 29 30 31. 32 33 34 35 (iii) the enzyme comprises His-309 or comprises a histi Block 2 - GANDY block dine residue at a position corresponding to His-309 in hid Gly hid Asn Asp hid 60 the Aeromonas hydrophila lipolytic enzyme shown in 13 O 131, 132 133 134 135 FIG. 2 (SEQID No. 2 or SEQID No. 32). Preferably, the amino acid residue of the GDSX motif is L. Block 3 - HPT block His In SEQID No. 2 or SEQID No. 32 the first 18 amino acid 309 residues form a signal sequence. His-309 of the full length 65 sequence, that is the protein including the signal sequence, Where hid means a hydrophobic residue selected from equates to His-291 of the mature part of the protein, i.e. the Met, Ile, Leu, Val, Ala, Gly, Cys, His, Lys, Trp, Tyr, Phe. sequence without the signal sequence. US 7,955,813 B2 17 18 Preferably, the lipid acyltransferase enzyme according to (iv) the amino acid sequence shown as SEQ ID No. 5 (see the present invention comprises the following catalytic triad: FIG.5) Ser-34, Asp-134 and His-309 or comprises a serine residue, (v) the amino acid sequence shown as SEQID No. 6 (see FIG. an aspartic acid residue and a histidine residue, respectively, 6) at positions corresponding to Ser-34, Asp-134 and His-309 in (vi) the amino acid sequence shown as SEQID No. 12 (see the Aeromonas hydrophila lipolytic enzyme shown in FIG. 2 FIG. 14) (SEQID No. 2) or FIG. 28 (SEQID No. 32). As stated above, (vii) the amino acid sequence shown as SEQID No. 20 (FIG. in the sequence shown in SEQID No. 2 or SEQID No.32 the 16) first 18 amino acid residues form a signal sequence. Ser-34, (viii) the amino acid sequence shown as SEQID No. 22 (FIG. Asp-134 and His-309 of the full length sequence, that is the 10 18) protein including the signal sequence, equate to Ser-16, Asp (ix) the amino acid sequence shown as SEQID No. 24 (FIG. 116 and His-291 of the mature part of the protein, i.e. the 20) sequence without the signal sequence. In the pfamO0657 con (x) the amino acid sequence shown as SEQID No. 26 (FIG. sensus sequence, as given in FIG. 1 (SEQID No. 1) the active 15 22) site residues correspond to Ser-7, Asp-157 and His-348. (xi) the amino acid sequence shown as SEQID No. 28 (FIG. Preferably, the lipid acyltransferase enzyme according to 24) the present invention may be characterised using the follow (xii) the amino acid sequence shown as SEQID No. 30 (FIG. ing criteria: 26) (i) the enzyme possesses acyl transferase activity which (xiii) the amino acid sequence shown as SEQID No. 32 (FIG. may be defined as ester transfer activity whereby the 28) acyl part of an original ester bond of a first lipid acyl (xiv) the amino acid sequence shown as SEQID No.34 (FIG. donor is transferred to an acyl acceptor to form a new 30) or ester, and an amino acid sequence which has 75% or more identity with (ii) the enzyme comprises at least Gly-32, Asp-33, Ser-34, 25 any one of the sequences shown as SEQID No. 2, SEQID No. Asp-134 and His-309 or comprises glycine, aspartic 3, SEQID No. 4, SEQID No. 5, SEQID No. 6, SEQID No. acid, serine, aspartic acid and histidine residues at posi 12, SEQID No. 20, SEQID No. 22, SEQID No. 24, SEQID tions corresponding to Gly-32, Asp-33, Ser-34, Asp-134 No. 26, SEQID No. 28, SEQID No. 30, SEQID No. 32, or and His-309, respectively, in the Aeromonas hydrophila SEQID No. 34. lipolytic enzyme shown in FIG. 2 (SEQ ID No. 2) or 30 Suitably, the lipid acyltransferase enzyme according to the FIG. 28 (SEQID No. 32). present invention comprises either the amino acid sequence Suitably, the lipid acyltransferase enzyme according to the shown as SEQID No. 2 or as SEQID No. 3 or SEQID No. 32 present invention may be obtainable, preferably obtained, or SEQID No.34 or comprises an amino acid sequence which from organisms from one or more of the following genera: has 75% or more, preferably 80% or more, preferably 85% or Aeromonas, Streptomyces, Saccharomyces, Lactococcus, 35 more, preferably 90% or more, preferably 95% or more, Mycobacterium, Streptococcus, Lactobacillus, Desulfitobac identity with the amino acid sequence shown as SEQID No. terium, Bacillus, Campylobacter; Vibrionaceae, Xylella, Sul 2 or the amino acid sequence shown as SEQID No. 3 or the folobus, Aspergillus, Schizosaccharomyces, Listeria, Neis amino acid sequence shown as SEQID No. 32 or the amino seria, Mesorhizobium, Ralstonia, Xanthomonas and acid sequence shown as SEQID No. 34. Candida. 40 For the purposes of the present invention, the degree of Suitably, the lipid acyltransferase enzyme according to the identity is based on the number of sequence elements which present invention may be obtainable, preferably obtained, are the same. The degree of identity in accordance with the from one or more of the following organisms: Aeromonas present invention may be suitably determined by means of hydrophila, Aeromonas salmonicida, Streptomyces coeli computer programs known in the art, such as GAP provided color; Streptomyces rimosus, Mycobacterium, Streptococcus 45 in the GCG program package (Program Manual for the Wis pyogenes, Lactococcus lactis, Streptococcus pyogenes, consin Package, Version 8 August 1994, Genetics Computer Streptococcus thermophilus, Lactobacillus helveticus, Des Group, 575 Science Drive, Madison, Wis., US53711) ulfitobacterium dehalogenans, Bacillus sp., Campylobacter (Needleman & Wunsch (1970), J. of Molecular Biology 48, jejuni, Vibrionaceae, Xylella fastidiosa, Sulfolobus solfatari 443-45) using the following settings for polypeptide cus, Saccharomyces cerevisiae, Aspergillus terreus, 50 sequence comparison: GAP creation penalty of 3.0 and GAP Schizosaccharomyces pombe, Listeria innocua, Listeria extension penalty of 0.1. monocytogenes, Neisseria meningitidis, Mesorhizobium loti, Suitably the lipid acyltransferase enzyme according to the Ralstonia Solanacearum, Xanthomonas campestris, Xanth present invention comprises an amino acid sequence which Omonas axonopodis and Candida parapsilosis. has 80% or more, preferably 85% or more, more preferably In one aspect, preferably the lipid acyltransferase enzyme 55 90% or more and even more preferably 95% or more identity according to the present invention is obtainable, preferably with any one of the sequences shown as SEQID No. 2, SEQ obtained, from one or more of Aeromonas hydrophila or ID No. 3, SEQID No. 4, SEQID No. 5, SEQID No. 6, SEQ Aeromonas salmonicida. ID No. 12, SEQID No. 20, SEQID No. 22, SEQID No. 24, Suitably, the lipid acyltransferase enzyme according to the SEQID No. 26, SEQID No. 28, SEQID No. 30, SEQID No. present invention comprises one or more of the following 60 32, or SEQID No. 34. amino acid sequences: Suitably, the lipid acyltransferase enzyme according to the (i) the amino acid sequence shown as SEQID No. 2 (see FIG. present invention comprises one or more of the following 2) amino acid sequences: (ii) the amino acid sequence shown as SEQID No. 3 (see FIG. (a) an amino acid sequence shown as amino acid residues 3) 65 1-100 of SEQID No. 2 or SEQID No. 32: (iii) the amino acid sequence shown as SEQ ID No. 4 (see (b) an amino acid sequence shown as amino acids residues FIG. 4) 101-200 of SEQID No. 2 or SEQID No. 32: US 7,955,813 B2 19 20 (c) an amino acid sequence shown as amino acid residues ID No. 21, SEQID No. 23, SEQID No. 25, SEQID No. 27, 201-300 of SEQID No. 2 or SEQID No. 32; or SEQID No. 29, SEQID No. 31, SEQID No. 33 or SEQ ID (d) an amino acid sequence which has 75% or more, prefer No. 35. ably 85% or more, more preferably 90% or more, even In one aspect, the lipid acyltransferase according to the more preferably 95% or more identity to any one of the 5 present invention may be a lecithin:cholesterol acyltrans amino acid sequences defined in (a)-(c) above. ferases (LCAT) or variant thereof (for example a variant made Suitably, the lipid acyltransferase enzyme according to the by molecular evolution) present invention comprises one or more of the following Suitable LCATs are known in the art and may be obtainable amino acid sequences: from one or more of the following organisms for example: (a) an amino acid sequence shown as amino acid residues 10 mammals, rat, mice, chickens, Drosophila melanogaster, 28-39 of SEQID No. 2 or SEQID No. 32: (b) an amino acid sequence shown as amino acids residues plants, including Arabidopsis and Oryza sativa, nematodes, 77-88 of SEQID No. 2 or SEQID No. 32: fungi and yeast. (c) an amino acid sequence shown as amino acid residues In one embodiment the lipid acyltransferase enzyme 126-136 of SEQID No. 2 or SEQID No. 32: 15 according to the present invention may be the lipid acyltrans (d) an amino acid sequence shown as amino acid residues ferase obtainable, preferably obtained, from the E. coli strains 163-175 of SEQID No. 2 or SEQID No. 32: TOP 10 harbouring pPet12aAhydro and pPet12aASalmo (e) an amino acid sequence shown as amino acid residues deposited by Danisco A/S of Langebrogade 1, DK-1001 304-311 of SEQID No. 2 or SEQID No. 32; or Copenhagen K, Denmark under the Budapest Treaty on the (f) an amino acid sequence which has 75% or more, prefer International Recognition of the Deposit of Microorganisms ably 85% or more, more preferably 90% or more, even for the purposes of Patent Procedure at the National Collec more preferably 95% or more identity to any one of the tion of Industrial, Marine and Food Bacteria (NCIMB) 23 St. amino acid sequences defined in (a)-(e)above. Machar Street, Aberdeen Scotland, GB on 22 Dec. 2003 Suitably, the lipid acyltransferase enzyme according to the under accession numbers NICMB 41204 and NCIMB 41205, present invention may comprise an amino acid sequence pro 25 respectively. duced by the expression or one or more of the following Preferably, when carrying out a method according to the nucleotide sequences: present invention the product is produced without increasing (a) the nucleotide sequence shown as SEQID No. 7 (see FIG. or substantially increasing the free fatty acids in the foodstuff. 9); The term “transferase' as used herein is interchangeable (b) the nucleotide sequence shown as SEQID No. 8 (see FIG. 30 with the term “lipid acyltransferase'. 10); Suitably, the lipid acyltransferase as defined herein cataly (c) the nucleotide sequence shown as SEQID No. 9 (see FIG. ses one or more of the following reactions: interesterification, 11): transesterification, alcoholysis, hydrolysis. (d) the nucleotide sequence shown as SEQ ID No. 10 (see The term “interesterification” refers to the enzymatic FIG. 12); 35 catalysed transfer of acyl groups between a lipid donor and (e) the nucleotide sequence shown as SEQ ID No. 11 (see lipid acceptor, wherein the lipid donor is not a free acyl group. FIG. 13): The term “transesterification' as used herein means the (f) the nucleotide sequence shown as SEQ ID No. 13 (see enzymatic catalysed transfer of an acyl group from a lipid FIG. 15); donor (other than a free fatty acid) to an acyl acceptor (other (g) the nucleotide sequence shown as SEQ ID No. 21 (see 40 than water). FIG.17): As used herein, the term “alcoholysis” refers to the enzy (h) the nucleotide sequence shown as SEQ ID No. 23 (see matic cleavage of a covalent bond of an acid derivative by FIG. 19); reaction with an alcohol ROH so that one of the products (i) the nucleotide sequence shown as SEQID No. 25 (see FIG. combines with the H of the alcohol and the other product 21): 45 combines with the OR group of the alcohol. (j) the nucleotide sequence shown as SEQID No. 27 (see FIG. As used herein, the term “alcohol refers to an alkyl com 23); pound containing a hydroxyl group. (k) the nucleotide sequence shown as SEQ ID No. 29 (see As used herein, the term “hydrolysis” refers to the enzy FIG.25): matic catalysed transfer of an acyl group from a lipid to the (1) the nucleotide sequence shown as SEQID No. 31 (see FIG. 50 OH group of a water molecule. Acyl transfer which results 27); from hydrolysis requires the separation of the water mol (m) the nucleotide sequence shown as SEQ ID No. 33 (see ecule. FIG. 29); The term “without increasing or without substantially (n) the nucleotide sequence shown as SEQ ID No. 35 (see increasing the free fatty acids as used herein means that FIG. 31); 55 preferably the lipid acyl transferase according to the present (o) or invention has 100% transferase activity (i.e. transfers 100% a nucleotide sequence which has 75% or more identity with of the acyl groups from an acyl donor onto the acyl acceptor, any one of the sequences shown as SEQID No. 7, SEQID No. with no hydrolytic activity); however, the enzyme may trans 8, SEQID No. 9, SEQID No. 10, SEQID No. 11, SEQID No. fer less than 100% of the acyl groups present in the lipid acyl 13, SEQID No. 21, SEQID No. 23, SEQID No. 25, SEQID 60 donor to the acyl acceptor. In which case, preferably the No. 27, SEQID No. 29, SEQID No. 31, SEQID No. 33 or acyltransferase activity accounts for at least 5%, more pref SEQID No. 35. erably at least 10%, more preferably at least 20%, more Suitably the nucleotide sequence may have 80% or more, preferably at least 30%, more preferably at least 40%, more preferably 85% or more, more preferably 90% or more and preferably 50%, more preferably at least 60%, more prefer even more preferably 95% or more identity with any one of 65 ably at least 70%, more preferably at least 80%, more pref the sequences shown as SEQID No. 7, SEQID No. 8, SEQID erably at least 90% and more preferably at least 98% of the No. 9, SEQID No. 10, SEQID No. 11, SEQID No. 13, SEQ total enzyme activity. The % transferase activity (i.e. the US 7,955,813 B2 21 22 transferase activity as a percentage of the total enzymatic the foodstuff or composition when an enzyme other than a activity) may be determined by the following protocol: lipid acyltransferase according to the present invention had Protocol for the Determination of% Acyltransferase Activity: been used. Such as for example as compared with the amount A foodstuff to which a lipid acyltransferase according to of free fatty acid produced when a conventional phospholi the present invention has been added may be extracted fol pase enzyme, e.g. LipopanFR) (Novozymes A/S, Denmark), lowing the enzymatic reaction with CHC1:CH-OH 2:1 and had been used. the organic phase containing the lipid material is isolated and The term “in situ' as used herein means that the analysed by GLC and HPLC according to the procedure emulsifier(s) and/or the sterol/stanol esters and/or the carbo detailed hereinbelow. From the GLC and HPLC analyses the hydrate esters and/or the protein esters and/or the mono- or amount of free fatty acids and one or more of sterol/stanol 10 diglycerides are produced within the foodstuff or fraction of esters; carbohydrate esters, protein esters; diglycerides; or the foodstuff. This contrasts the situation where the monoglycerides are determined. A control foodstuff to which emulsifier(s) and/or the sterol/stanol esters and/or the carbo no enzyme according to the present invention has been added, hydrate esters and/or the protein esters and/or the mono- or is analysed in the same way. diglycerides are produced separately of the foodstuff and are Calculation: 15 added as formed products to the foodstuff during preparation From the results of the GLC and HPLC analyses the of the same. In other words, the term “in situ'as used herein increase in free fatty acids and sterol/stanol esters and/or means that by the addition of the lipid acyltransferase enzyme carbohydrate esters and/or protein esters and/or diglycerides according to the present invention to a foodstuff, or to the food and/or monoglycerides can be calculated: ingredients/materials constituting the foodstuff, an emulsifier A% fatty acid=% Fatty acid (enzyme)-% fatty acid and/or a sterol ester and/or a stanol ester and/or a carbohy (control); My fatty acid=average molecular drate ester and/or a protein ester and/or a mono- or diglycer weight of the fatty acids; ide may be produced from components of the foodstuff. Suit ably, the components of the foodstuff may be the substrate(s) A=A% sterol ester Mysterol ester (where A% sterol for the enzyme. If necessary, the components of the foodstuff ester=% sterolfstanol ester(enzyme)-% sterol 25 may be supplemented by addition of one or more further stanol ester(control) and Mysterol ester=average components which further components may be the same as molecular weight of the sterolfstanol esters)- applicable where the acyl acceptor is a sterol those present in the foodstuff or may be additional to those and/or stanol: components already present in the foodstuff. For the avoid ance of doubt, in one embodiment, the method according to B=A% carbohydrate esteri Mv carbohydrate ester 30 the present invention may be a method for the production of (where A% carbohydrate ester=% carbohydrate an emulsifier and/or a sterol ester and/or a stanol ester and/or ester(enzyme)-% carbohydrate ester(control) and Mv carbohydrate ester=average molecular weight a carbohydrate ester and/or a protein ester and/or a mono- or of the carbohydrate ester)-applicable where the diglyceride in situ in a foodstuff and is not a method for acyl acceptor is a carbohydrate; preparing an emulsifier and/or a sterol ester and/or a stanol 35 ester (for example is an isolated and/or purified form) for C=A% protein ester My protein ester (where A% pro subsequent addition to a foodstuff. tein ester–% protein ester(enzyme)-% protein In another embodiment the lipase acyl-transferase may be ester(control) and My protein ester=average molecular weight of the protein ester)-applicable used during the food processing, but not remain in the food where the acyl acceptor is a protein; and stuff. For example, the lipase acyl transferase may be immo 40 bilised, allowing it to be reused. D-absolute value of diglyceride and/or monoglycer Preferably, the lipid acyltransferase according to the ide? My di?monoglyceride (where A% diglyceride present invention is capable of transferring an acyl group and/or monoglyceride–% diglyceride andfor from a lipid to a sterol and/or stanol and/or a carbohydrate monoglyceride (enzyme)-% diglyceride and/or monoglyceride (control) and My and/or a protein and/or glycerol when present in a polar dimonoglyceride average molecular weight of 45 environment, preferably in an aqueous environment, prefer the diglyceride and/or monoglyceride)-appli ably a water containing foodstuff. Suitably, the aqueous envi cable where the acyl acceptor is glycerol. ronment may be an aqueous buffer or may be the aqueous The transferase activity is calculated as a percentage of the phase in a foodstuff. The term “aqueous environment as used total enzymatic activity: herein preferably means an environment which is absent an 50 organic solvent, preferably absent a polar organic solvent, more preferably absent an non-edible organic solvent. In particular, the term “aqueous environment may refer to an % transferase activity = environment to which no exogenous organic solvents, pref A*- B - C -- D* x 100 erably no polar organic solvents, have been added. The term A* + B* + C + D* + A% fatty acid/(My fatty acid) 55 organic solvent as used herein does not encompass food oils, : - delete as appropriate. preferably does not encompass food oils that are high in non-polar lipids. In one embodiment the term organic Solvent may exclude edible organic solvents, such as ethanol, propy If the free fatty acids are increased in the foodstuff they are lene glycol and/or glycerol. Suitably, the aqueous environ preferably not increased Substantially, i.e. to a significant 60 ment according to the present invention may comprise less degree. By this we mean, that the increase in free fatty acid than 80% by volume organic solvents, less than 70% by does not adversely affect the quality of the foodstuff. Volume organic solvents, less than 50% by Volume organic In some aspects of the present invention, the term “without solvents, less than 30% by volume organic solvents, more Substantially increasing free fatty acids' as used herein means preferably less than 15% by volume organic solvents, more that the amount of free fatty acid in a foodstuff or composition 65 preferably less than 5%. Suitably the foodstuffmay comprise treated with an lipid acyltransferase according to the present between 1 and 5% organic solvent, for example ethanol. invention is less than the amount of free fatty acid produced in However, when the foodstuff comprises Such an organic Sol US 7,955,813 B2 23 24 vent, preferably it is produced endogenously within the food Vegetable or wine. In some cases the beverage may contain up stuff. That is to say, when the foodstuff comprises such an to 20 g/l of added phytosterols. organic solvent, preferably the organic solvent is not an exog In another aspect, the foodstuff in accordance with the enous organic solvent. present invention may be an animal feed. The animal feed The term “foodstuff as used herein means a substance may be enriched with phytosterol and/or phytostanols, pref which is suitable for human and/or animal consumption. erably with beta-sitosterol/stanol. Suitably, the animal feed Suitably, the term “foodstuff as used herein may mean a may be a poultry feed. When the foodstuff is poultry feed, the foodstuff in a form which is ready for consumption. Alterna present invention may be used to lower the cholesterol con tively or in addition, however, the term foodstuff as used tent of eggs produced by poultry fed on the foodstuff accord herein may mean one or more food materials which are used 10 in the preparation of a foodstuff. By way of example only, the ing to the present invention. term foodstuffencompasses both baked goods produced from In one aspect preferably the foodstuff is selected from one dough as well as the dough used in the preparation of said or more of the following: eggs, egg-based products, including baked goods. mayonnaise, Salad dressings, sauces, ice cream, egg powder, In a preferred aspect the present invention provides a food 15 modified egg yolk and products made therefrom. stuff as defined above wherein the foodstuff is selected from Preferably the foodstuff according to the present invention one or more of the following: eggs, egg-based products, is a water containing foodstuff. Suitably the foodstuffmay be including but not limited to mayonnaise, Salad dressings, comprised of 10-98% water, suitably 14-98%, suitably of sauces, ice creams, egg powder, modified egg yolk and prod 18-98% water, suitably of 20-98%, suitably of 40-98%, suit ucts made therefrom: baked goods, including breads, cakes, ably of 50-98%, suitably of 70-98%, suitably of 75-98%. Sweet dough products, laminated doughs, liquid batters, muf For some aspects, preferably the foodstuff in accordance fins, doughnuts, biscuits, crackers and cookies; confection with the present invention is not a pure plant derived oil. Such ery, including chocolate, candies, caramels, halawa, gums, as olive oil, Sunflower oil, peanut oil, rapeseed oil for including Sugar free and Sugar Sweetened gums, bubblegum, instance. For the avoidance of doubt, in some aspects of the Softbubblegum, chewing gum and puddings; frozen products 25 present invention the foodstuff according to the present including sorbets, preferably frozen dairy products, including invention may comprise an oil, but preferably the foodstuff is ice cream and ice milk; dairy products, including cheese, not primarily composed of oil or mixtures of oil. For some butter, milk, coffee cream, whipped cream, custard cream, aspects, preferably the foodstuff comprises less than 95% milk drinks and yoghurts; mousses, whipped vegetable lipids, preferably less than 90% lipids, preferably less than creams, meat products, including processed meat products; 30 85%, preferably less than 80% lipids. Thus, for some aspects edible oils and fats, aerated and non-aerated whipped prod lucts, oil-in-water emulsions, water-in-oil emulsions, marga of the present invention oil may be a component of the food rine, shortening and spreads including low fat and very low fat stuff, but preferably the foodstuff is not an oil perse. spreads; dressings, mayonnaise, dips, cream based sauces, The claims of the present invention are to be construed to include each of the foodstuffs listed above. cream based soups, beverages, spice emulsions and sauces. 35 Suitably the foodstuff in accordance with the present When it is the case that a carbohydrate ester is produced in invention may be a “fine foods', including cakes, pastry, accordance with the present invention, the carbohydrate ester confectionery, chocolates, fudge and the like. is preferably an oligosaccharide ester, a monosaccharide ester In one aspect the foodstuff in accordance with the present or a disaccharide ester. invention may be a dough productor a baked product, Such as 40 Suitably, the carbohydrate ester when produced in accor a bread, a fried product, a Snack, cakes, pies, brownies, cook dance with the present invention may be one or more of the ies, noodles, Snack items such as crackers, graham crackers, following: glucose ester, fructose ester, anhydrofructose pretzels, and potato chips, and pasta. ester, maltose ester, lactose ester, galactose ester, Xylose ester, In a further aspect, the foodstuff in accordance with the Xylooligosaccharide ester, arabinose ester, maltooligosac present invention may be a plant derived food product such as 45 charide ester, tagatose ester, Sucrose ester, microthecin ester, flours, pre-mixes, oils, fats, cocoa butter, coffee whitener, ascopyrone Pester, ascopyrone Tester or cortalcerone ester. salad dressings, margarine, spreads, peanut butter, shorten Preferably, the carbohydrate ester when produced in accor ings, ice cream, cooking oils. dance with the present invention is one or more of the follow In another aspect, the foodstuff in accordance with the ing: a carbohydrate mono-ester, a Sugar mono-ester, an oli present invention may be a dairy product, including butter, 50 gosaccharide mono-ester, a trisaccharide mono-ester, a milk, cream, cheese such as natural, processed, and imitation disaccharide mono-ester, a monosaccharide mono-ester, a cheeses in a variety of forms (including shredded, block, glucose mono-ester, a fructose mono-ester, anhydrofructose slices or grated), cream cheese, ice cream, frozen desserts, mono-ester, maltose mono-ester, lactose mono-ester, galac yoghurt, yoghurt drinks, butter fat, anhydrous milk fat, other tose mono-ester, Xylose mono-ester, Xylooligosacchride dairy products. The enzyme according to the present inven 55 mono-ester, arabinose mono-ester, maltooligosaccharide tion may improve fat stability in dairy products. mono-ester, tagatose mono-ester, Sucrose mono-ester, It is particularly advantageous to utilise the present inven microthecin ester, ascopyrone Pester, ascopyrone Tester or tion in cheese as the production of free fatty acids in cheese is cortalcerone ester. associated with a “soapy' taste. Thus, the use of a lipid In one embodiment, the microthecin ester, ascopyrone P acyltransferase in accordance with the present invention 60 ester, ascopyrone Tester and/or cortalcerone ester may func advantageously produces cheese without a 'soapy' taste. tion as an antimicrobial agent. Alternatively or in addition In another aspect, the foodstuff in accordance with the thereto, the microthecin ester, ascopyrone Pester, ascopyrone present invention may be a food product containing animal Tester and/or cortalcerone ester may function as one or both derived ingredients, such as processed meat products, cook of an antioxidant and/or emulsifier. ing oils, shortenings. 65 Preferably, the formation of the carbohydrate ester (if any) In a further aspect, the foodstuff in accordance with the in accordance with the present invention is independent of present invention may be a beverage, a fruit, mixed fruit, a UDP-glucose. US 7,955,813 B2 25 26 Preferably, the foodstuff according to the present invention The lipase and acyltransferase activity of an enzyme may does not comprise UDP-glucose, or only comprises UDP be evaluated using the following assays. In this way, a lipid glucose in insignificant amounts. acyltransferase having the enzyme characteristics defined Suitably, the emulsifier in accordance with the present herein may be obtained/identified. invention may be for example one or more of the following: a Transferase Assay in Buffered Substrate (see Example 12) diglyceride, a monoglyceride, Such as 1-monoglyceride or a Enzymes which function as lipid acyltransferases for use in lysolecithin, Such as lysophosphatidylcholine for example, a the compositions and methods of the invention can be rou digalactosyl monoglyceride (DGMG). The emulsifier is pref tinely identified using the assay taught herein in Example 12. erably produced from the lipid acyl donor following removal This assay will be hereinafter referred to as the Transferase of one or more acyl groups from said lipid acyl donor. The 10 Assay in Buffered Substrate. In Example 12 the lipid acyl term lysolecithin as used herein encompasses lysophosphati transferase enzyme from Aeromonas Salmonicida in accor dylcholine, lysophosphatidylethanolamine, lysophosphati dance with the present invention was analysed and compared dylinositol, lysophosphatidylserine and lysophosphatidylg with a range of lipolytic enzymes not encompassed by the lycerol present invention. As can be seen, of the lipolytic enzymes Where one of the emulsifiers is a carbohydrate ester, the 15 only LIPOPANR F (Novozymes, Denmark) was found to second emulsifier may be for example one or more of the have any transferase activity and then only a very low level following: a diglyceride, a monoglyceride, such as (1.3%). 1-monoglyceride, lysophosphatidylcholine, or digalactosyl Enzymes Suitable for use in the compositions and methods monoglyceride (DGMG). The second emulsifier is preferably of the invention can be routinely identified using the Trans produced from the lipid acyl donor following removal of one ferase Assay in Buffered Substrate. Using this assay, in which or more acyl groups from said lipid acyl donor. The term there is a very high water content approximately 95%, lipid lysophosphatidylcholine as used herein is synonymous with acyltransferases in accordance with the present invention are the term lysolecithin and these terms may be used herein those which have at least 2% acyltransferase activity (relative interchangeably. transferase activity), preferably at least 5% relative trans Preferably the second emulsifier is DGMG. Suitably, the 25 ferase activity, preferably at least 10% relative transferase DGMG is produced in situ by the removal of an acyl group activity, preferably at least 15%, 20%, 25%26%, 28%, 30%, from DGDG with the transfer of the removed acyl group onto 40% 50%, 60% or 75% relative transferase activity. Suitably, a carbohydrate to form a carbohydrate ester. the lipid acyltransferase in accordance with the present inven Where one of the emulsifiers is a protein ester and/or a tion may have less than 28%, less than 30%, preferably less diglyceride and/or a monoglyceride, the second emulsifier 30 than 40%, 50%, 60%, 70%, 80%, 90% or 100% acyltrans may be for example one or more of the following: a diglyc ferase activity. eride, a monoglyceride, such as 1-monoglyceride, lysophos Transferase Assay in High Water Egg Yolk (See Example 11) phatidylcholine, or digalactosyl monoglyceride (DGMG). As an alternative to (or in addition to) using the “Trans The second emulsifier is preferably produced from the lipid ferase Assay in Buffered Substrate' (see above), a lipid acyl acyl donor following removal of one or more acyl groups 35 transferase for use in accordance with the present invention from said lipid acyl donor. The term lysophosphatidylcholine may be identified using the “Transferase Assay in High Water as used herein is synonymous with the term lysolecithin and Egg Yolk' taught in Example 11. these terms may be used herein interchangeably. In one embodiment, the lipid acyltransferase suitable for In one embodiment the lipid acyl transferase of the inven use in the methods and/or compositions according to the tion can be used in a process for the preparation of a foodstuff 40 present invention is one which when tested using the Trans Such as a cooking oil, margarine or spread, whereby the ferase Assay in High Water Egg Yolk in an egg yolk with 54% foodstuff naturally contains, or has been Supplemented with, water, has up to 100% relative transferase activity. Indeed, glycerol, at least one phospholipid (for example lecithin) experiments in high water egg yolk have shown that at the and/or glycolipid (for example digalactosyl-diglyceride), and start of the experiment the initial transferase rate was calcu optionally a phytosterol or phytostanol. 45 lated to be 100% transferase activity, i.e. no hydrolytic activ When used as a cooking oil or margarine, the foodstuffmay ity was observed. In contrast, the lipolytic enzymes used as have enhanced anti-plattering properties. In addition or alter control, i.e. LIPOPANR F and phospholipase A2, showed no natively the foodstuff may have one or more beneficial tech detectable transferase activity in egg yolk with 54% water, or nical properties, for example improved oxidative stability, egg yolk with enriched water content (namely egg yolk with improved emulsification properties, or health benefits. 50 73% water or 89% water). Preferably the increase in water In one embodiment the lipid acyl transferase of the inven content does not significantly decrease the percentage acyl tion can be in the preparation of low fat foodstuffs, such as transferase activity of a lipid acyltransferase for use in the low fat spreads, low fat salad dressings, low fat mayonnaise, methods or compositions according to the present invention. low fat margarines etc. In such low fat food products, the fat In a preferable embodiment, with reference to the Trans content is typically reduced by the addition of emulsifiers and 55 ferase Assay in High Water Egg Yolk, with a water content of additional water compared to the higher fat equivalent. 54%, a lipid acyltransferase for use in the present invention The lipid acyl transferases used in the compositions and will have an initial percentage acyltransferase activity (initial methods of the invention have been found to have unique relative transferase activity) measured after 10% consump properties when compared to lipolytic enzymes in that they tion of the donor molecule (i.e. phospholipid) of at least 0.1% have a marked preference for transfer of acyl groups from 60 relative transferase activity, preferably at least 1% relative lipids to acceptors other than water, even in the presence of transferase activity, preferably at least 5% relative transferase significant water. In a comparison with prior art enzymes, the activity, preferable at least 10% relative transferase activity, lipid acyltransferase used in the invention were found to have preferably at least 20% relative transferase activity, prefer a high relative transferase activity in the presence of 6% ably at least 30% relative transferase activity, preferably at water, 54% water, 73% water, 89% water and approximately 65 least 40% relative transferase activity, preferably at least 50% 95%. Lipolytic enzymes tested had virtually no significant relative transferase activity, preferably at least 60%, prefer relative transferase activity at these water concentrations. ably at least 70%, preferably at least 80%, preferably at least US 7,955,813 B2 27 28 90%, preferably at least 95%, preferably at least 99%, pref. ferase activity in egg yolk with a water content of 54% as in an erably about 100% acyl transferase activity. egg yolk with a water content of 73%, when measured after In a preferable embodiment, with reference to the Trans 10% consumption of the donor molecule (i.e. phospholipid). ferase Assay in High Water Egg Yolk, with a water content of In a preferable embodiment, with reference to the Trans 54%, and measured after 10% consumption of the donor ferase Assay in High Water Egg Yolk, a lipid acyltransferase molecule (i.e. phospholipid), the lipid acyltransferase for use for use in the compositions and methods of the invention has in the compositions and methods of the invention has detect significant relative transferase activity (i.e. at least 0.1% at able transferase activity, i.e. relative transferase activity of both water contents), and has an equivalent relative trans between 0.1 and 100%, preferably at least 1% relative trans ferase activity in egg yolk with a water content of 54% as in an ferase activity, preferably at least 5% relative transferase 10 egg yolk with a water content of 89%, when measured after activity, preferable at least 10% relative transferase activity, 10% consumption of the donor molecule (i.e. phospholipid). preferably at least 20% relative transferase activity, prefer In a preferable embodiment, with reference to the Trans ably at least 30% relative transferase activity, preferably at ferase Assay in High Water Egg Yolk, a lipid acyltransferase least 40% relative transferase activity, preferably at least for use in the compositions and methods of the invention has 45%, 50%, 60%, 70%, 80%, or 90% relative transferase activ 15 significant relative transferase activity (i.e. at least 0.1% at ity. Suitably, the lipid acyl transferase in accordance with the both water contents), and has an equivalent relative trans present invention may have, when using the Transferase ferase activity in egg yolk with a water content of 73% as in an Assay in High Water Egg Yolk with 54% water content and egg yolk with a water content of 89%, when measured after measured after 10% consumption of the donor molecule (i.e. 10% consumption of the donor molecule (i.e. phospholipid). phospholipid), a percentage acyl transferase activity (relative The term “equivalent relative transferase activity” as transferase activity) of less than 45%, 47%, 50%, 60%, 70%, referred to herein means that the enzyme has a relative trans 80%, 90% or 100%. ferase activity (% acyltransferase activity) which is at least In a preferable embodiment, with reference to the Trans 2% lower, preferably at least 5%, 10%, 20%, 30%, 40%, 50%, ferase Assay in High Water Egg Yolk, with a water content of 60%, 70%, 80% or 90% lower, in the egg yolk with the higher 73%, measured after 10% consumption of the donor molecule 25 water content compared with that in the egg yolk with the (i.e. phospholipid), the lipid acyltransferase for use in the lower water content. compositions and methods of the invention has detectable Transferase Assay in a Low Water Environment transferase activity, i.e. relative transferase activity of As an alternative to (or in addition to) using the “Trans between 0.1 and 100%, preferably at least 1% relative trans ferase Assay in High Water EggYolk” and/or the “Transferase ferase activity, preferably at least 5% relative transferase 30 Assay in Buffered Substrate”, lipid acyltransferases for use in activity, preferable at least 10% relative transferase activity, accordance with the present invention may be identified using preferably at least 20% relative transferase activity, prefer the “Transferase Assay in a Low Water Environment”. ably at least 30% relative transferase activity, preferably at In order to determine if an enzyme is a lipid acyltransferase least 40% relative transferase activity, preferably at least according to the present invention, one may carry out a 45%, 50%, 58%, 60%, 70%, 80%, or 90% relative transferase 35 “Transferase Assay in a Low Water Environment, namely in activity. Suitably, the lipid acyltransferase in accordance with an oily environment with 6% water as taught in Example 22. the present invention may have, when using the Transferase This example illustrates that in an oily environment with 6% Assay in High Water Egg Yolk with 73% water content and water content the lipid acyltransferase of the invention has a measured after 10% consumption of the donor molecule (i.e. high relative transferase activity, where the prior art lipolytic phospholipid), a percentage acyl transferase activity (relative 40 enzymes have hydrolytic activity. transferase activity) of less than 45%, 47%, 50%, 58%, 60%, In one embodiment, the lipid acyltransferase suitable for 70%, 80%, 90% or 100%. use in the methods and/or compositions according to the In a preferable embodiment, with reference to the Trans present invention is one which when tested using the “Trans ferase Assay in High Water Egg Yolk, with a water content of ferase Assay in a Low Water Environment’, measured after a 89%, and measured after 10% consumption of the donor 45 time period selected from 30, 20 or 120 minutes, has a relative molecule (i.e. phospholipid), the lipid acyltransferase for use transferase activity of at least 1%, preferably at least 2%, in the compositions and methods of the invention has detect preferably at least 5%, preferably at least 10%, preferably at able transferase activity, i.e. relative transferase activity of least 20%, preferably at least 30%, preferably at least 40%, between 0.1 and 100%, preferably at least 1% relative trans preferably at least 50%, preferably at least 60%, preferably at ferase activity, preferably at least 5% relative transferase 50 least 70%, preferably at least 75%. Suitably, the lipid acyl activity, preferable at least 10% relative transferase activity, transferase inaccordance with the present invention may have preferably at least 20% relative transferase activity, prefer less than 30%, 40%, 50%, 60%, 70%, or 80% activity when ably at least 30% relative transferase activity, preferably at measured after a time period of 10, 20, 30 or 120 minutes least 40% relative transferase activity, preferably at least using the “Transferase Assay in a Low Water Environment'. 45%, 50%, 60%, 70%, 80%, or 90% relative transferase activ 55 As described above, the lipase acyltransferase of the inven ity. Suitably, the lipid acyl transferase in accordance with the tion can be identified using either the “Transferase Assay in present invention may have, when using the Transferase Buffered Substrate' or in the “Transferase Assay in Low Assay in High Water Egg Yolk with 89% water content and Water Environment” using cholesterol as the acyl acceptor. measured after 10% consumption of the donor molecule (i.e. Of course, the skilled person would be readily aware that, phospholipid), a percentage acyl transferase activity (relative 60 with obvious amendments to the analytical methods the transferase activity) of less than 45%, 47%, 50%, 60%, 70%, “Transferase Assay in Buffered Substrate' or the “Trans 80%, 90% or 100%. ferase Assay in Low Water Environment may be used to In a preferable embodiment, with reference to the Trans determine the lipid acyltransferase activity for any lipid acyl ferase Assay in High Water Egg Yolk, a lipid acyltransferase donor or any acyl acceptor combination. The skilled person for use in the compositions and methods of the invention has 65 would, if necessary, simply replace the acyl donor Substrate significant relative transferase activity (i.e. at least 0.1% at (e.g. phospholipid) with an alternative acyl donor Substrate both water contents), and has an equivalent relative trans (e.g. glycolipid, triacylglyceride) and/or replace the acyl US 7,955,813 B2 29 30 acceptor (e.g. cholesterol) with an alternative acyl acceptor improving composition may comprise other beneficial com Substrate (e.g. a carbohydrate, a protein, another sterol, a ponents such as an emulsifier and/or other enzymes as listed stanol or glycerol). herein. The term “high water as used herein means any substrate Food enzymes are sold as stabilised liquid concentrates or or foodstuff with more than 2% water content, preferably as particulate solids. Formulation into food enzyme compo more than 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 20%, 30%, sition minimises losses in enzymatic activity during trans 40%, 50%, 60%, 70%, 80% or 90%. port, storage, and use. Enzymes are often exposed to humid, The term “low water as used herein means any substrate or hot, or oxidative environments in food and beverage process foodstuff with less than 6% water content, preferably less ing. Formulations enhance stability by counteracting the pri than 5%, 4%, 3%, 2%, 1% or 0.5%. 10 mary forces of deactivation: denaturation, catalytic-site deac Preferably the method and/or use according to the present tivation, and proteololysis. Denaturation occurs by physical invention may be carried out, for example, in foodstuff at a unfolding of an enzyme’s tertiary protein structure under temperature of 15-60° C., preferably at a temperature of thermal or chemical stress. Once an enzyme begins to unfold 20-60° C., preferably 20-50° C., preferably 20-45° C., pref 15 it becomes dramatically more vulnerable to deactivation and erably 20-40° C. For some aspects, for example in dough, proteolysis. To minimise unfolding, the formulator can alter preferably the temperature of the food during which the acyl the protein's environment so as to induce a compact protein transferase reaction takes place is between 20 and 40°C. For structure; this is done most effectively by “preferential exclu other aspects, for example with regard to dairy products. Such sion of water from the protein surface by adding water as cheese, the temperature of the food may suitably be associating compounds such as Sugars, polyhydric alcohols, between 30° C. and 60°C. In yet other aspects, for example and lyotropic salts. The best ways to combat active site inac with regard to mayonnaise, the temperature of the food may tivation are to ensure Sufficient levels of any required cofac suitably be between 20 and 40°C., more preferably between tors, to add reversible inhibitors, and to exclude oxidising or 25 and 30° C. reactive species from the formulation. Preferably, the emulsifier produced according to the 25 Besides enzymatic stability, a formulation should meet present invention comprises less than 5 wt % of the foodstuff. several key secondary requirements, including preservation Preferably, the emulsifier produced according to the against microbial contamination, avoidance of physical pre present invention comprises from 0.01 to 4 wt % of the cipitation or haze formation, minimising the formation of foodstuff. sensitising dusts or aerosols, and the optimisation of aesthetic Preferably, the emulsifier produced according to the 30 present invention comprises from 0.01 to 2 wt % of the criteria Such as colour and odour. Many of these problems are foodstuff. best addressed by focusing as far “upstream” as possible, Preferably, the emulsifier produced according to the including the choice of raw materials in the fermentation or present invention comprises from 0.01 to 1 wt % of the enzyme recovery process. Downstream operations such as foodstuff. 35 diafiltration, adsorption, chromatography, crystallization, Preferably, the emulsifier produced according to the and extraction can be used to remove impurities responsible present invention comprises from 0.01 to 0.5 wt % of the for colour, odour, and precipitation. The risk of physical foodstuff. precipitation is minimised by formulating near the isoelectric Preferably, the emulsifier produced according to the point of the enzyme with hydrophilic solvents such as glyc present invention comprises from 0.01 to 0.3 wt % of the 40 erol or propylene glycol. One can effectively also add mod foodstuff. erate levels of Solvating salts to avoid either salting-out or Suitably, the method according to the present invention “reverse salting-in'. To prevent microbial contamination, one includes inactivating or denaturing the enzyme to provide a can use a combination of filtration, acidification, and the foodstuff comprising the enzyme in an inactive or denatured minimisation of free water; biocides can be effective, but the form. Suitably the enzyme may be denatured by either baking 45 range of acceptable chemicals for controlling or killing or by pasteurisation. microbes is increasingly circumscribed by health and safety The present invention may further encompass the use of a regulations. lipid acyltransferase as defined herein in food and/or feed Two processes producing the most attrition-resistant gran enzyme compositions, and may encompass food and/or feed ules to date are high-shear granulation and fluidised-bed enzyme compositions comprising a lipid acyltransferase as 50 spray coating, see for example T. Becker: “Separation and defined herein. Such compositions may contain one or more Purification Processes for Recovery of Industrial Enzymes’ further enzymes, such as those listed herein. Alternatively, the in R. K. Singh, S. S. H. Rizvi (eds.): Bioseparation Processes enzyme composition of the invention may be used in combi in Foods, Marcel Dekker, New York, pp. 427–445. These nation with other food ingredients/additives, such as those processes use various binders, coatings, and particle mor listed herein, including other enzyme compositions. By for 55 phologies to produce nonfriable particles which still protect mulation of the lipid acyl transferase of the invention within enzymes during storage but allow for their ready release in a food and/or feed composition, the enzyme can be stabilised Solution during use. to allow for prolonged storage (under Suitable conditions) Food enzyme compositions containing the lipid acyltrans prior to use in food and/or feed production. In addition the ferase of the invention may be made using standard formula enzyme composition of the present invention provides the 60 tion techniques, such as spray drying or liquid formulation. enzyme in a suitable form for safe use for the in situ appli The lipid acyl-transferase of the invention can be expressed cation in the preparation of foodstuffs and/or feedstuffs, or in any suitable expression host. For example the lipid acyl ingredients for use in food and/or feed preparation. Such transferase of the invention may be expressed in Bacillus compositions may be in either liquid, semi-liquid or solid/ subtilis and may be purified by ultrafiltration and/or by pre granular form. 65 cipitation in ethanol and/or centrifugation, and may be Sub In one embodiment the food enzyme composition may sequently spray dried using starch (maltodextrin) as carrier Suitable be a dough improving composition. The dough for the enzyme. The spray dried enzyme may be standardised US 7,955,813 B2 31 32 to specified PLU activity by adding further carrier in powder including Xylanases, cellulases, oxidoreductases, e.g. glucose form. The techniques involved are well established and rou oxidase, pyranose oxidase, Sulfhydryl oxidase or a carbohy tine in the art. drate oxidase Such as one which oxidises maltose, for Alternatively, lipid acyltransferase for use in accordance example hexose oxidase (HOX), lipases, phospholipases and with the present invention, for example the heterologously hexose oxidase, and proteases. produced lipid acyl-transferase of the invention, once puri In one preferred embodiment the lipid acyltransferase is fied, may be stabilised in a suitable liquid formulation, Such as used in combination with a lipase having one or more of the those based on glycerol. Other methods of making stabilised following lipase activities: glycolipase activity (E.C. enzyme formulations are described in EP 0770 037 and EP 0 3.1.1.26, triacylglycerol lipase activity (E.C. 3.1.1.3), phos 702712. 10 pholipase A2 activity (E.C. 3.1.1.4) or phospholipase A1 The acyl transferase in powder form can also be used in activity (E.C. 3.1.1.32). Suitably, lipase enzymes are well combination with other enzymes as listed herein, for the know within the art and include by way of example the fol production of enzyme compositions with defined activity lowing lipases: LIPOPANR) F and/or LECITASER) ULTRA according to the product specification. (Novozymes A/S, Denmark), phospholipase A2 (e.g. phos Typically the dosage of the food enzyme formulation is 15 pholipase A2 from LIPOMODTM 22L from Biocatalysts, between 10g and 1000 g per 1000 kg of foodstuff, preferably LIPOMAXTM from Genecor), LIPOLASER) (Novozymes 50-200 g per 1000 kg of foodstuff, preferably, 75-125gm per A/S, Denmark), the lipases taught in WO03/97835, EP 0977 1000 kg of foodstuff. 869 or EP 1 193314. This combination of a lipid acyl trans Preferably the enzyme according to the present invention is ferase as defined herein and a lipase may be particularly present in an inactive form or in a denatured form in the preferred in dough or baked products or in fine food products foodstuff. Such as cakes and confectionary. In one embodiment, the enzyme according to the present The use of lipases in combination with the enzyme of the invention is preferably not immobilised, in particular is not invention may be particularly advantageous in instances immobilised on a solid Support. where some accumulation of free fatty acids may be desir In an alternative embodiment, the enzyme may be immo 25 able, for example in cheese where the free fatty acids can bilised. impart a desirable flavour, or in the preparation of fine foods. Immobilised lipid acyl transferase can be prepared using The person skilled in the art will be able to combine propor immobilisation techniques known in the art. There are numer tions of lipolytic enzymes, for example LIPOPANR) F and/or ous methods of preparing immobilised enzymes, which will LECITASER) ULTRA (Novozymes A/S, Denmark), phos be apparent to a person skilled in the art (for example the 30 pholipase A2 (e.g. phospholipase A2 from LIPOMODTM22L techniques referred to in EP 0746 608; or Balcao VM, Paiva from Biocatalysts, LIPOMAXTM from Genecor), LIPO A L, Malcata F. X., Enzyme Microb Technol. 1996 May 1: LASER (Novozymes A/S, Denmark), the lipases taught in 18(6):392-416; or Reetz, MT, Jaeger KE. Chem Phys Lipids. WO03/97835, EP 0977 869 or EP 1193,314 and the lipid 1998 June; 93(1-2):3-14; or Bornscheuer U T. Bessler C, acyltransferase of the present invention to provide the desired Srinivas R, Krishna S H. Trends Biotechnol. 2002 October; 35 ratio of hydrolytic to transferase activity which results in a 20010):433-7 (each of which is incorporated herein by refer preferred technical effect or combination of technical effects ence). in the foodstuff (such as those listed herein under Technical In one embodiment, the foodstuff of the invention may Effects”). contain food ingredients, which have been prepared using Traditionally the cake industry uses cake improvers for the immobilised lipid acyltransferase, but do not contain the lipid 40 production of cakes and to secure high quality cakes in terms acyltransferase in the food ingredient or foodstuff. For of taste, structure, eating quality and appearance. These cake example the foodstuff may contain one or more of the follow improvers are normally based on emulsifiers spray dried on a ing: an emulsifier, more than one emulsifier, one or more carrier like starch and malto dextrin. Some cake improvers are flavouring agents, one or more textural enhancers and/or one also in a gel form based on emulsifiers, Sugars and water. or more sterolesters, such as phytosterol esters orphytostanol 45 These cake improvers are very important for the cake industry esterS. in order to produce cake of high quality. Cake improvers The enzyme according to the present invention may be however contain emulsifiers and other “non-natural ingredi used with one or more conventional emulsifiers, including for ents with an E-number. Because of demand for the consumers example monoglycerides, diacetyl tartaric acid esters of to reduce the numbers of E-numbers, the cake industry has mono- and diglycerides of fatty acids, and lecithins e.g. 50 asked for alternative ways to produce cakes of high quality obtained from Soya. without using emulsifiers. The enzyme according to the present invention may be An alternative way to produce cake is to use an enzyme, i.e. used with one or more other Suitable food grade enzymes. the lipid acyltransferase defined herein oran enzyme compo Thus, it is within the scope of the present invention that, in sition according to the present invention. addition to the enzyme of the invention, at least one further 55 The lipid acyltransferase as defined herein and/or the food enzyme is added to the foodstuff. Such further enzymes enzyme composition of the present invention may be used in include starch degrading enzymes Such as endo- or exoamy the preparations of a fine food, such as a cake. In Such lases, pullulanases, debranching enzymes, hemicellulases instances, the following constituents may be formed in the including Xylanases, cellulases, lipases, phospholipases, and fine food: proteases. 60 i) Sugar esters and lysolecithin (from the carbohydrate in The enzyme according to the present invention may be the cake recipe and the lecithin in egg which also form used with one or more other Suitable food grade enzymes. part of the cake recipe); and/or Thus, it is within the scope of the present invention that, in ii) acylated peptides and lysolecithin (by transferring a addition to the enzyme of the invention, at least one further fatty acid from lecithin to a protein or peptide during enzyme is added to the foodstuff. Such further enzymes 65 formation of protein-fatty acid condensates, which are include starch degrading enzymes Such as endo- or exoamy known to be highly efficient emulsifiers (Herstellung lases, pullulanases, debranching enzymes, hemicellulases und Anvendungmöglichkeiten Von Eiweiss-Fettsäu US 7,955,813 B2 33 34 rekondensaten. Andreas Sander, Eberhard Eilers, The present invention may provide a beneficial effect from Andrea Heilemann, Edith von Kreis. Fett/lipid 99 formation of highly surface-active materials in a foodstuff (1997) Nr. 4, 115-120). without formation of substantial amount of free fatty acids, It is considered that in the production of some fine foods, which reduce the ability of the foodstuff to oxidize upon particularly high fat fine foods, such as cakes, it may be storage, because free fatty acids are more prone to oxidation desirable to have some accumulation offatty acids. Therefore than the corresponding fatty acid esters. the combination of the use of lipolytic enzymes and the lipid Suitably, the present invention may provide one or more of acyl transferase as defined herein may be particularly benefi the following unexpected technical effects in a foodstuff: an cial for production of high fat fine foods. Alternatively, addi improved appearance, an improved mouthfeel, an improved tional free fatty acids or fatty acid soap (E470a) may be 10 stability, in particular an improved thermal stability, an selected and used in combination with the lipid acyl trans improved taste, an improved softness, an improved resilience, ferase. an improved emulsification. The foodstuff according to the present invention may suit Suitably, the present invention may provide one or more of ably comprise one or more of the following additives: 15 the following unexpected technical effects in dairy products, soy protein material; carotenoids, flavenoids, antioxidant and Such as ice cream for example: an improved mouthfeel (pref phytochemical (especially anthocyanonide, carotenoid, erably a more creamy mouthfeel); an improved taste; an bioflavinoid, glutathione, catechin, isoflavone, lycopene, gin improved meltdown. senoside, pycnogenol, alkaloid, pygeum phytosterol, Sul Suitably, the present invention may provide one or more of phoraphone, resveretol, grape seed extractor food containing the following unexpected technical effects in egg or in egg stanol esters), vitamin (especially vitamin C, VitaminA, Vita products: improved stability of emulsion; thermal stability of min B3, vitamin D, vitamin E, thiamine, riboflavin, niacin, emulsion; improved flavour; reduced mal-odour, improved pyridoxine, cyanocobalamin, folic acid, biotin, pantothenic thickening properties, improved consistency. acid or vitamin K), minerals (especially calcium, iodine, Specific technical effects associated with the use of a lipid magnesium, Zinc, iron, selenium, manganese, chromium, 25 acyltransferase as defined herein in the preparation of a food copper, cobalt, molybdenum orphosphorus), fatty acid (espe stuff are listed in the table below: cially gamma-linoleic acid, ucospentaenoic acid or decosa hexaenoic acid), oil (especially borage oil, high carotenoid canola oil or flaxseed oil), amino acid (especially tryptophan, Foodstuff Effect lysine, methionine, phenylalanine, threonine, Valine, leucine, 30 isoleucine, alanine, arginine, aspartic acid, cystine, cysteine, 1 Bread, Muffins Strengthens dough and increases mechanical glutamic acid, glutamine, glycine, histidine, proline, hydrox and Doughnuts resistance and increases water absorption capacity. Increases volume of bakery products yproline, serine, taurine or tyrosine), enzyme (especially bro and maintains softness of crumb melain, papain, amylase, cellulase or coenzyme Q), lignin, 2 Frozen dough Prevents spoiling during refrigeration stanol ester or friendly bacteria (especially Lactobacillus aci 35 3 Sponge cake Makes good cake volume and a uniform soft dophilus, Lactobacillus bulgaricus, Lactobacillus bifidus, exture 4 Biscuit, cracker Makes stable emulsions of fat and prevents Lactobacillus plantarum or Streptococcus faecium), folic and cookie stickiness to the machine. Prevents blooming of acid, and soluble fibre. high fat products Technical Effect 5 Batter and mproves texture of fried products. Surprisingly lipid acyltransferases have significant acyl 40 breading 6 Noodles Prevents dough from sticking to the machine. transferase activity in foodstuffs. This activity has Surprising increases water content, and decreases cooking beneficial applications in methods of preparing foodstuffs. OSS The present invention is predicated upon the Surprising 7 Instant noodles Prevent noodles form adhering to each other 8 Pasta Dough conditioner prevents adhesion on finding that the lipid acyltransferases according to the present cooking. invention can perform carbohydrate-esterification via alco 45 9 Custard cream Makes starch paste with a Smooth and creamy holosis, i.e. acyl transfer from a lipid, in a foodstuff with a exture, and prevents dehydration. significant water content. Prior art Suggests that Such 10 Coffee whitener Prevent oil and water separation 11 Whipping cream Provides stable emulsion enzymes if they would function at all in this manner would 12 Chocolate Prevents or reduced blooming only function in a solvent environment (i.e. in environments 13 Caramel, candy improves emulsification of molten Sugar and oil. with low or no water content). 50 and nougat Prevents separation of oil. The present invention may provide one or more of the 14 Processed meat, improves water holding capacity of sausages and following unexpected technical effects in egg products, par Sausages pressed ham, and prevents separation of oil phase ticularly mayonnaise: an improved heat Stability during pas of pastes and paté. teurisation; improved organoleptic properties, an improved consistency. 55 Suitably, the present invention may provide one or more of The present invention may provide one or more of the the following unexpected technical effects in cheese: a following unexpected technical effects in dough and/or baked decrease in the oiling-off effect in cheese; an increase in products: an improved specific Volume of either the dough or cheese yield; an improvement in flavour; a reduced mal the baked products (for example of bread and/or of cake); an odour, a reduced 'soapy' taste. improved dough stability; an improved crust score (for 60 In food production, in particular cheese production, the use example a thinner and/or crispier bread crust), an improved of the lipid acyltransferase in accordance with the present crumb score (for example a more homogenous crumb distri invention provides a significant advantage in the ability to bution and/or a finer crumb structure and/or a softer crumb): recover soluble proteins from dairy products. For example, in an improved appearance (for example a smooth Surface with cheese production nearly 20% of all milk protein is removed out blisters or holes or substantially without blisters or holes): 65 in the whey (i.e. the watery part of the milk that remains after a reduced Staling; an enhanced softness; an improved odour; the formation of curds). The whey comprises the soluble milk an improved taste. proteins, whereas the hydrophobic proteins are maintained in