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Peer-reviewedCC BYFood Chemistry: X

Identification, enzymatic removal, and safety assessment of cyclolinopeptide E, the key bitterant in flaxseed oil

  • Eerdunbayaer1
  • Chun-yan Su1
  • Shuxin Liu1
  • Hefei Bai2
  • Huiru Zhang2
  • Xueyan Yun1
  • Hongxu Zhang3
  • Tungalag Dong
  1. 1China-Mongolia Biomacromolecule Application “Belt and Road” Joint Laboratory, Inner Mongolia Agricultural University, 306 Zhaowuda Rd, Hohhot 010010, Inner Mongolia, People's Republic of China; Inner Mongolia Agricultural University, College of Food Science and Engineering, 306 Zhaowuda Rd, Hohhot 010010, Inner Mongolia, People's Republic of China
  2. 2China-Mongolia Biomacromolecule Application “Belt and Road” Joint Laboratory, Inner Mongolia Agricultural University, 306 Zhaowuda Rd, Hohhot 010010, Inner Mongolia, People's Republic of China
  3. 3Inner Mongolia Xianghao Agricultural Technology Co., Ltd., No. 56, Xindao 2nd Group, Bayannur 015000, Inner Mongolia, People's Republic of China
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Abstract

Bitterness is a significant undesirable flavor limiting consumer acceptance of flaxseed oil. This study aimed to identify the primary bitter compound in flaxseed oil, develop an effective removal method, and comprehensively evaluate its safety. Cyclolinopeptide E (CLE) was first verified as the predominant cyclic peptide driving bitterness in flaxseed oil. An enzymatic debittering process was then developed using a weak alkaline protease to hydrolyze CLE. Optimal hydrolysis occurred at an enzyme concentration of 1.6% ( w / v ), a temperature of 42 °C, and pH 9. The treated oil exhibited significantly reduced bitterness while retaining its original nutritional profile and physicochemical properties. Furthermore, acute, subacute, and genotoxicity assessments demonstrated that CLE had no adverse effects on murine growth, organ function, or genetic integrity. This study provided an effective strategy to remove CLE from flaxseed oil to eliminate the bitterness, ultimately enhancing its consumer acceptability and practical value.

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Cite

BibTeXRIS
BibTeX
@article{eerdunbayaer2026identification,
  title = {{Identification, enzymatic removal, and safety assessment of cyclolinopeptide E, the key bitterant in flaxseed oil}},
  author = {Eerdunbayaer and Chun-yan Su and Shuxin Liu and Hefei Bai and Huiru Zhang and Xueyan Yun and Hongxu Zhang and Tungalag Dong},
  journal = {Food Chemistry: X},
  year = {2026},
  month = nov,
  doi = {10.1016/j.fochx.2026.104718},
  url = {https://doi.org/10.1016/j.fochx.2026.104718},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Identification, enzymatic removal, and safety assessment of cyclolinopeptide E, the key bitterant in flaxseed oil
AU  - Eerdunbayaer
AU  - Chun-yan Su
AU  - Shuxin Liu
AU  - Hefei Bai
AU  - Huiru Zhang
AU  - Xueyan Yun
AU  - Hongxu Zhang
AU  - Tungalag Dong
PY  - 2026
DA  - 2026/11/01
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104718
UR  - https://doi.org/10.1016/j.fochx.2026.104718
AB  - Bitterness is a significant undesirable flavor limiting consumer acceptance of flaxseed oil. This study aimed to identify the primary bitter compound in flaxseed oil, develop an effective removal method, and comprehensively evaluate its safety. Cyclolinopeptide E (CLE) was first verified as the predominant cyclic peptide driving bitterness in flaxseed oil. An enzymatic debittering process was then developed using a weak alkaline protease to hydrolyze CLE. Optimal hydrolysis occurred at an enzyme concentration of 1.6% ( w / v ), a temperature of 42 °C, and pH 9. The treated oil exhibited significantly reduced bitterness while retaining its original nutritional profile and physicochemical properties. Furthermore, acute, subacute, and genotoxicity assessments demonstrated that CLE had no adverse effects on murine growth, organ function, or genetic integrity. This study provided an effective strategy to remove CLE from flaxseed oil to eliminate the bitterness, ultimately enhancing its consumer acceptability and practical value.
SN  - 2590-1575
ER  -