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HPLC-MS, GC and NMR Profiling of Bioactive Lipids of Human Milk and Milk of Dairy Animals (Cow, Sheep, Goat, Buffalo, Camel, Red Deer). SEPARATIONS 2022. [DOI: 10.3390/separations9060145] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
For non-bovine milks, information regarding bioactive lipids is fragmented, unreliable or unavailable. The purpose of the current study was to analyse bioactive lipids in the milk of dairy animals using modern analytical methods to achieve the most reliable results. Bioactive lipids in human milk were also analysed and used as a reference. A suite of modern analytical methods was employed, namely High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), Gas Chromatography (GC) and Nuclear Magnetic Resonance (NMR). The total lipid content was determined, and phospholipid, fatty acid, neutral glycosphingolipids and ganglioside (GM3 and GD3) levels were measured. Lipid classes in selected milks were reliably characterised for the first time, including gangliosides in deer, camel and sheep; cerebrosides in deer, camel and buffalo; plasmalogens in deer, buffalo and goat and phospholipids in deer. Our study demonstrated the advantage of utilising a range of analytical techniques in order to characterise a diverse set of bioactive lipids.
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Swaminathan AV, Molitor MS, Burrington KJ, Otter D, Lucey JA. A study of various chemical pretreatments to fractionate lipids from whey protein phospholipid concentrate. J Dairy Sci 2021; 104:12249-12262. [PMID: 34538486 DOI: 10.3168/jds.2021-20563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 08/02/2021] [Indexed: 11/19/2022]
Abstract
Dairy-derived lipids such as phospholipids (PL) have been gaining interest due to their functional and nutritional properties. Our research goal was to develop a separation process (nonsolvent based) to produce an enriched dairy lipid fraction from whey protein phospholipid concentrate (WPPC). Various chemical pretreatments (i.e., adjustment of pH, calcium, or temperature) were applied to rehydrated commercial WPPC solutions. These treatments were done on a bench-top scale to aid in the precipitation of proteins or PL. The chemically treated solutions were centrifuged and fractionated into the following 3 layers: (1) top fat layer, (2) supernatant in the middle zone, and (3) sediment at the bottom of the centrifuge tubes. The thickness and size of the layers varied with the treatment parameters. Compositional analysis of each layer showed that the proteins, fat, and PL always appeared to fractionate in similar proportions. The proteins in each layer were characterized using sodium dodecyl sulfate-PAGE under reducing and nonreducing conditions. Different proteins including whey proteins, caseins, and milk fat globule membrane proteins and lipoproteins were identified, and no specific type of protein had an affinity for either the top or bottom layer. All types of proteins were present in each of the layers after centrifugation, and there were no major differences in fractionation of the proteins between layers with respect to the chemical treatment applied. The microstructure of protein and fat in WPPC was investigated using confocal laser scanning microscopy. Dual staining of the rehydrated WPPC solution with Fast Green FCF (proteins) and Nile Red (lipids) showed the presence of very large protein aggregates that varied in size from 20 to 150 μm, with fat trapped within these aggregates. The confocal laser scanning microscopy images of liquid WPPC revealed fine strands of a weak protein network surrounding the fat globules. This indicated that there were specific interactions between the proteins, as well as between the fat and proteins in WPPC. Sodium dodecyl sulfate treatment was performed to understand the nature of the interactions between protein and fat. We found that about 35% of the fat present in WPPC was in the form of free fat, which was only physically entrapped within the protein aggregates. The remaining fat had some form of association with the proteins in WPPC. Other fractionation techniques would be needed to obtain an enriched dairy lipid fraction.
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Affiliation(s)
- A V Swaminathan
- Department of Food Science, University of Wisconsin-Madison, Madison 53706.
| | - M S Molitor
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - K J Burrington
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - D Otter
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - J A Lucey
- Department of Food Science, University of Wisconsin-Madison, Madison 53706; Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
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3
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Ferraris Q, Hale J, Teigland E, Rao A, Qian MC. Phospholipid analysis in whey protein products using hydrophilic interaction high-performance liquid chromatography-evaporative light-scattering detection in an industry setting. J Dairy Sci 2020; 103:11079-11085. [PMID: 33222848 DOI: 10.3168/jds.2020-18687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Accepted: 07/23/2020] [Indexed: 11/19/2022]
Abstract
The main objective of this work was to develop an analytical method that can be used in a dairy manufacturing facility for the quantitation of phospholipids in dairy products. Total lipids from a dairy matrix were obtained first by Folch extraction. The total lipid extract was then applied to a silica gel-based solid-phase extraction column, and triglycerides and other nonpolar lipids were separated from the phospholipids and sphingolipids. Quantitation was performed by hydrophilic interaction HPLC coupled to evaporative light-scattering detection using a quaternary separation method. The method was validated using a commercial whey protein phospholipid concentrate and was used to analyze phospholipid and sphingolipid composition in buttermilk, whey protein concentrate, whey protein phospholipid concentrate, and several other dairy ingredients. This method was sensitive and reproducible and can be used in the dairy industry as a research tool to develop new value-added dairy phospholipid products, then later as a standard protocol for quality assurance analysis of current and future products.
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Affiliation(s)
- Quintin Ferraris
- Department of Food Science and Technology, Oregon State University, Corvallis 97330
| | - Joseph Hale
- Protein Research Center, Agropur, Le Sueur, MN 56058
| | | | - Anand Rao
- Protein Research Center, Agropur, Le Sueur, MN 56058
| | - Michael C Qian
- Department of Food Science and Technology, Oregon State University, Corvallis 97330.
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Anto L, Warykas SW, Torres-Gonzalez M, Blesso CN. Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits. Nutrients 2020; 12:E1001. [PMID: 32260440 PMCID: PMC7230917 DOI: 10.3390/nu12041001] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 12/24/2022] Open
Abstract
Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.
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Affiliation(s)
- Liya Anto
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.A.); (S.W.W.)
| | - Sarah Wen Warykas
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.A.); (S.W.W.)
| | | | - Christopher N. Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.A.); (S.W.W.)
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5
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Lee K, Kim A, Hong KB, Suh HJ, Jo K. Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder. Food Sci Anim Resour 2020; 40:209-220. [PMID: 32161916 PMCID: PMC7057044 DOI: 10.5851/kosfa.2020.e5] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/02/2020] [Accepted: 01/03/2020] [Indexed: 12/13/2022] Open
Abstract
Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.
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Affiliation(s)
- Kwanhyoung Lee
- Doosan Corporation, Solus, Suwon 16229, Korea.,Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University, Seoul 02841, Korea
| | - Ara Kim
- Doosan Corporation, Solus, Suwon 16229, Korea
| | - Ki-Bae Hong
- Dongduk Women's University, Seoul 02748, Korea
| | - Hyung Joo Suh
- BK21 Plus, College of Health Science, Korea University, Seoul 02841, Korea
| | - Kyungae Jo
- BK21 Plus, College of Health Science, Korea University, Seoul 02841, Korea
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6
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Ortega-Anaya J, Jiménez-Flores R. Symposium review: The relevance of bovine milk phospholipids in human nutrition—Evidence of the effect on infant gut and brain development. J Dairy Sci 2019; 102:2738-2748. [DOI: 10.3168/jds.2018-15342] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Accepted: 09/18/2018] [Indexed: 12/25/2022]
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7
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Buszewski B, Walczak J, Skoczylas M, Haddad PR. High performance liquid chromatography as a molecular probe in quantitative structure-retention relationships studies of selected lipid classes on polar-embedded stationary phases. J Chromatogr A 2019; 1585:105-112. [DOI: 10.1016/j.chroma.2018.11.053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 11/14/2018] [Accepted: 11/21/2018] [Indexed: 01/11/2023]
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8
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Liu Z, Rochfort S, Cocks B. Milk lipidomics: What we know and what we don't. Prog Lipid Res 2018; 71:70-85. [DOI: 10.1016/j.plipres.2018.06.002] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 06/18/2018] [Accepted: 06/19/2018] [Indexed: 02/07/2023]
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9
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The interfacial properties of various milk fat globule membrane components using Langmuir isotherms. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.08.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Rodríguez-Alcalá LM, Castro-Gómez MP, Pimentel LL, Fontecha J. Milk fat components with potential anticancer activity-a review. Biosci Rep 2017; 37:BSR20170705. [PMID: 29026007 PMCID: PMC6372256 DOI: 10.1042/bsr20170705] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 08/04/2017] [Accepted: 10/02/2017] [Indexed: 02/07/2023] Open
Abstract
During many years, the milk fat has been unfairly undervalued due to its association with higher levels of cardiovascular diseases, dyslipidaemia or obesity, among others. However, currently, this relationship is being re-evaluated because some of the dairy lipid components have been attributed potential health benefits. Due to this, and based on the increasing incidence of cancer in our society, this review work aims to discuss the state of the art concerning scientific evidence of milk lipid components and reported anticancer properties. Results from the in vitro and in vivo experiments suggest that specific fatty acids (FA) (as butyric acid and conjugated linoleic acid (CLA), among others), phospholipids and sphingolipids from milk globule membrane are potential anticarcinogenic agents. However, their mechanism of action remains still unclear due to limited and inconsistent findings in human studies.
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Affiliation(s)
- Luis M Rodríguez-Alcalá
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, Porto 4202-401, Portugal
- Research Center for Natural Resources and Sustainability (CIRENYS), Bernardo O'Higgins University, Fábrica N° 1990, Segundo Piso, Santiago de Chile, Chile
| | - M Pilar Castro-Gómez
- Institute of Food Science Research, (CIAL, CSIC-UAM), Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Campus of Autónoma University of Madrid, C/Nicolás Cabrera, Madrid 9. 28049, Spain
| | - Lígia L Pimentel
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, Porto 4202-401, Portugal
| | - Javier Fontecha
- Institute of Food Science Research, (CIAL, CSIC-UAM), Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Campus of Autónoma University of Madrid, C/Nicolás Cabrera, Madrid 9. 28049, Spain
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11
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Ali AH, Zou X, Abed SM, Korma SA, Jin Q, Wang X. Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects. Crit Rev Food Sci Nutr 2017; 59:253-275. [PMID: 28820277 DOI: 10.1080/10408398.2017.1363714] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
During the last years, phospholipids (PLs) have attracted great attention because of their crucial roles in providing nutritional values, technological and medical applications. There are considerable proofs that PLs have unique nutritional benefits on human health, such as reducing cholesterol absorption, improving liver functions, and decreasing the risk of cardiovascular diseases. PLs are the main structural lipid components of cell and organelle membranes in all living organisms, and therefore, they occur in all organisms and the derived food products. PLs are distinguished by the presence of a hydrophilic head and a hydrophobic tail, consequently they possess amphiphilic features. Due to their unique characteristics, the extraction, separation, and identification of PLs are critical issues to be concerned. This review is focused on the content of PLs classes in several sources (including milk, vegetable oils, egg yolk, and mitochondria). As well, it highlights PLs biosynthesis, and the methodologies applied for PLs extraction and separation, such as solvent extraction and solid-phase extraction. In addition, the determination and quantification of PLs classes by using thin layer chromatography, high-performance liquid chromatography coupled with different detectors, and nuclear magnetic resonance spectroscopy techniques.
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Affiliation(s)
- Abdelmoneim H Ali
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,b Department of Food Science, Faculty of Agriculture , Zagazig University , Zagazig , Egypt
| | - Xiaoqiang Zou
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
| | - Sherif M Abed
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,c Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science , El Arish University , El Arish , Egypt
| | - Sameh A Korma
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,b Department of Food Science, Faculty of Agriculture , Zagazig University , Zagazig , Egypt
| | - Qingzhe Jin
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
| | - Xingguo Wang
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
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12
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Contarini G, Pelizzola V, Scurati S, Povolo M. Polar lipid of donkey milk fat: Phospholipid, ceramide and cholesterol composition. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Verardo V, Gómez-Caravaca AM, Arráez-Román D, Hettinga K. Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products. Int J Mol Sci 2017; 18:ijms18010173. [PMID: 28106745 PMCID: PMC5297805 DOI: 10.3390/ijms18010173] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 12/31/2016] [Accepted: 01/10/2017] [Indexed: 02/07/2023] Open
Abstract
Milk is one of the most important foods for mammals, because it is the first form of feed providing energy, nutrients and immunological factors. In the last few years, milk lipids have attracted the attention of researchers due to the presence of several bioactive components in the lipid fraction. The lipid fraction of milk and dairy products contains several components of nutritional significance, such as ω-3 and ω-6 polyunsaturated fatty acids, CLA, short chain fatty acids, gangliosides and phospholipids. Prospective cohort evidence has shown that phospholipids play an important role in the human diet and reinforce the possible relationship between their consumption and prevention of several chronic diseases. Because of these potential benefits of phospholipids in the human diet, this review is focused on the recent advances in phospholipids from colostrum, milk and dairy by-products. Phospholipid composition, its main determination methods and the health activities of these compounds will be addressed.
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Affiliation(s)
- Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain.
| | - Ana Maria Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park (PTS) Granada, Avda. del Conocimiento s/n, EdificioBioregión, 18007 Granada, Spain.
| | - David Arráez-Román
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park (PTS) Granada, Avda. del Conocimiento s/n, EdificioBioregión, 18007 Granada, Spain.
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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Pimentel L, Gomes A, Pintado M, Rodríguez-Alcalá LM. Isolation and Analysis of Phospholipids in Dairy Foods. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2016; 2016:9827369. [PMID: 27610267 PMCID: PMC5005530 DOI: 10.1155/2016/9827369] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Accepted: 07/25/2016] [Indexed: 06/06/2023]
Abstract
The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsaturated fatty acids than in the triglyceride fraction of milk. Sphingolipids consist of a sphingoid base linked to a fatty acid across an amide bond. Their amphiphilic nature makes them suitable to be added into a variety of foods and recent investigations show that phospholipids, mainly phosphatidylserine and sphingomyelin, can exert antimicrobial, antiviral, and anticancer activities as well as positive effects in Alzheimer's disease, stress, and memory decline. Polar lipids can be found as natural constituents in the membranes of all living organisms with soybean and eggs as the principal industrial sources, yet they have low contents in phosphatidylserine and sphingomyelin. Animal products are rich sources of these compounds but since there are legal restrictions to avoid transmission of prions, milk and dairy products are gaining interest as alternative sources. This review summarizes the analysis of polar lipids in dairy products including sample preparation (extraction and fractionation/isolation) and analysis by GC or HPLC and the latest research works using ELSD, CAD, and MS detectors.
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Affiliation(s)
- Lígia Pimentel
- Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - Ana Gomes
- Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - Manuela Pintado
- Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - Luis Miguel Rodríguez-Alcalá
- Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
- Centro de Investigación en Recursos Naturales y Sustentabilidad (CIRENYS), Universidad Bernardo O'Higgins, Fábrica N° 1990, Segundo Piso, Santiago, Chile
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15
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Barry KM, Dinan TG, Murray BA, Kelly PM. Comparison of dairy phospholipid preparative extraction protocols in combination with analysis by high performance liquid chromatography coupled to a charged aerosol detector. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Walczak J, Pomastowski P, Bocian S, Buszewski B. Determination of phospholipids in milk using a new phosphodiester stationary phase by liquid chromatography-matrix assisted desorption ionization mass spectrometry. J Chromatogr A 2016; 1432:39-48. [DOI: 10.1016/j.chroma.2015.12.083] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 12/03/2015] [Accepted: 12/29/2015] [Indexed: 11/26/2022]
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17
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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Arslan FN, Kara H. Fully Automated Three-Dimensional Column-Switching SPE–FIA–HPLC System for the Characterization of Lipids by a Single Injection: Part I. Instrumental Design and Chemometric Approach to Assess the Effect of Experimental Settings on the Response of ELSD. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2750-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Castro-Gómez P, Garcia-Serrano A, Visioli F, Fontecha J. Relevance of dietary glycerophospholipids and sphingolipids to human health. Prostaglandins Leukot Essent Fatty Acids 2015; 101:41-51. [PMID: 26242691 DOI: 10.1016/j.plefa.2015.07.004] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 07/15/2015] [Accepted: 07/16/2015] [Indexed: 01/07/2023]
Abstract
Glycerophospholipids and sphingolipids participate in a variety of indispensable metabolic, neurological, and intracellular signaling processes. In this didactic paper we review the biological roles of phospholipids and try to unravel the precise nature of their putative healthful activities. We conclude that the biological actions of phospholipids activities potentially be nutraceutically exploited in the adjunct therapy of widely diffused pathologies such as neurodegeneration or the metabolic syndrome. As phospholipids can be recovered from inexpensive sources such as food processing by-products, ad-hoc investigation is warranted.
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Affiliation(s)
- P Castro-Gómez
- Department of Bioactivity and Food Analysis, Group of Lipids, Instituto de Investigación en Ciencias de la Alimentación (CIAL CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, Madrid 28049, Spain
| | - A Garcia-Serrano
- Department of Bioactivity and Food Analysis, Group of Lipids, Instituto de Investigación en Ciencias de la Alimentación (CIAL CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, Madrid 28049, Spain
| | - F Visioli
- Department of Molecular Medicine, University of Padova, Padova, Italy; IMDEA-Food, CEI UAM+CSIC, Madrid, Spain
| | - J Fontecha
- Department of Bioactivity and Food Analysis, Group of Lipids, Instituto de Investigación en Ciencias de la Alimentación (CIAL CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, Madrid 28049, Spain.
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Comprehensive polar lipid identification and quantification in milk by liquid chromatography-mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 978-979:95-102. [PMID: 25531876 DOI: 10.1016/j.jchromb.2014.11.036] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/25/2014] [Accepted: 11/30/2014] [Indexed: 11/23/2022]
Abstract
Polar lipids (PLs) are a significant functional component of milk that are difficult to quantitate. A simple method for comprehensive identification and quantitative analysis of all essential PL species using bovine milk is described. The lipid fraction was extracted by a mix of chloroform and methanol and the extract was directly used for PL identification and quantification. PLs were separated by hydrophilic interaction liquid chromatography (HILIC) and detected by an Orbitrap mass analyser in positive mode. The structure of PLs was established or confirmed by tandem MS in both positive and negative modes. The method is sensitive (with a LOD for all PL classes ≤0.1 ng) and reproducible, enabling simultaneous quantification of 70 PL species within a run of 45 min. Application of this method to the quantification of PLs in 32 bovine milk samples revealed the relative abundance of different PL classes, significant variation of PL content between individual samples and the correlation between the major PL classes. The method provides a tool for investigating the variation and metabolism of important PL components in bovine and human milk and in diverse mammalian species.
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Phan TTQ, Moens K, Le TT, Van der Meeren P, Dewettinck K. Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Phan T, Le T, Van der Meeren P, Dewettinck K. Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products. J Dairy Sci 2014; 97:4799-810. [DOI: 10.3168/jds.2014-8030] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Accepted: 04/19/2014] [Indexed: 11/19/2022]
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Le TT, Van Camp J, Dewettinck K. Milk Fat Globule Membrane Material. STUDIES IN NATURAL PRODUCTS CHEMISTRY 2014. [DOI: 10.1016/b978-0-444-63294-4.00012-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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24
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Alsaadi MM, Christine Carter K, Mullen AB. High performance liquid chromatography with evaporative light scattering detection for the characterisation of a vesicular delivery system during stability studies. J Chromatogr A 2013; 1320:80-5. [DOI: 10.1016/j.chroma.2013.10.054] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Revised: 10/08/2013] [Accepted: 10/18/2013] [Indexed: 11/25/2022]
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Verardo V, Gómez-Caravaca AM, Gori A, Losi G, Caboni MF. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3625-3633. [PMID: 23553460 DOI: 10.1002/jsfa.6152] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 03/15/2013] [Accepted: 03/18/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Bovine milk contains hundreds of diverse components, including proteins, peptides, amino acids, lipids, lactose, vitamins and minerals. Specifically, the lipid composition is influenced by different variables such as breed, feed and technological process. In this study the fatty acid and phospholipid compositions of different samples of butter and its by-products from the Parmigiano Reggiano cheese area, produced by industrial and traditional churning processes, were determined. RESULTS The fatty acid composition of samples manufactured by the traditional method showed higher levels of monounsaturated and polyunsaturated fatty acids compared with industrial samples. In particular, the contents of n-3 fatty acids and conjugated linoleic acids were higher in samples produced by the traditional method than in samples produced industrially. Sample phospholipid composition also varied between the two technological processes. Phosphatidylethanolamine was the major phospholipid in cream, butter and buttermilk samples obtained by the industrial process as well as in cream and buttermilk samples from the traditional process, while phosphatidylcholine was the major phospholipid in traditionally produced butter. This result may be explained by the different churning processes causing different types of membrane disruption. Generally, samples produced traditionally had higher contents of total phospholipids; in particular, butter produced by the traditional method had a total phospholipid content 33% higher than that of industrially produced butter. CONCLUSION The samples studied represent the two types of products present in the Parmigiano Reggiano cheese area, where the industrial churning process is widespread compared with the traditional processing of Reggiana cow's milk. This is because Reggiana cow's milk production is lower than that of other breeds and the traditional churning process is time-consuming and economically disadvantageous. However, its products have been demonstrated to contain more bioactive lipids compared with products obtained from other breeds and by the industrial process.
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Affiliation(s)
- Vito Verardo
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, I-47521, Cesena (FC), Italy; Inter-departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, I-47521, Cesena (FC), Italy
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Miocinovic J, Le Trung T, Fredrick E, Van der Meeren P, Pudja P, Dewettinck K. A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration. FOOD SCI TECHNOL INT 2013; 20:441-51. [DOI: 10.1177/1082013213489566] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM proteins such as caseins, β-lactoglobulin, and α-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors.
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Affiliation(s)
- Jelena Miocinovic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Thien Le Trung
- Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh, Vietnam
| | - Eveline Fredrick
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Predrag Pudja
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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Bouri M, Salghi R, Zougagh M, Ríos A. Design and Adaptation of an Interface for Commercial Capillary Electrophoresis—Evaporative Light Scattering Detection Coupling. Anal Chem 2013; 85:4858-62. [DOI: 10.1021/ac400370f] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohamed Bouri
- Department of Analytical Chemistry and Food Technology, University of Castilla−La Mancha, Av. Camilo José Cela 10, E-13004 Ciudad Real, Spain
- Laboratoire d’Ingénieries des Procédés de l’Energie et de l’Environnement, ENSA, B.P. 1136 Agadir, Morocco
| | - Rachid Salghi
- Laboratoire d’Ingénieries des Procédés de l’Energie et de l’Environnement, ENSA, B.P. 1136 Agadir, Morocco
| | - Mohammed Zougagh
- Regional Institute for Applied Chemistry Research, IRICA, Av. Camilo José Cela 10, E-13004 Ciudad Real, Spain
- Albacete Science and Technology Park, E-02006 Albacete, Spain
| | - Angel Ríos
- Department of Analytical Chemistry and Food Technology, University of Castilla−La Mancha, Av. Camilo José Cela 10, E-13004 Ciudad Real, Spain
- Regional Institute for Applied Chemistry Research, IRICA, Av. Camilo José Cela 10, E-13004 Ciudad Real, Spain
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Phan TTQ, Asaduzzaman M, Le TT, Fredrick E, Van der Meeren P, Dewettinck K. Composition and emulsifying properties of a milk fat globule membrane enriched material. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Phospholipids in milk fat: composition, biological and technological significance, and analytical strategies. Int J Mol Sci 2013; 14:2808-31. [PMID: 23434649 PMCID: PMC3588016 DOI: 10.3390/ijms14022808] [Citation(s) in RCA: 182] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Revised: 01/24/2013] [Accepted: 01/25/2013] [Indexed: 11/17/2022] Open
Abstract
Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other membranous material of the skim milk phase. They include principally phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine, while sphingomyelin is the dominant species of sphingolipids There is considerable evidence that PLs have beneficial health effects, such as regulation of the inflammatory reactions, chemopreventive and chemotherapeutic activity on some types of cancer, and inhibition of the cholesterol absorption. PLs show good emulsifying properties and can be used as a delivery system for liposoluble constituents. Due to the amphiphilic characteristics of these molecules, their extraction, separation and detection are critical points in the analytical approach. The extraction by using chloroform and methanol, followed by the determination by high pressure liquid chromatography (HPLC), coupled with evaporative light scattering (ELSD) or mass detector (MS), are the most applied procedures for the PL evaluation. More recently, nuclear magnetic resonance spectrometry (NMR) was also used, but despite it demonstrating high sensitivity, it requires more studies to obtain accurate results. This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat. Different analytical methodologies are also discussed.
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