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Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

Calvo, María Visitación ; Martín-Hernández, María Carmen ; García-Serrano, Alba LU ; Castro-Gómez, María Pilar ; Alonso-Miravalles, Loreto ; García-Martín, Rosa ; Megino-Tello, Javier ; Alonso, Leocadio and Fontecha, Javier (2020) In Journal of Food Composition and Analysis 86.
Abstract

Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two different technological processes, i) the BM from the butter oil industry (BM1) and ii) BM from the butter manufacture (BM2). Neutral lipids (NL) and PL characterization from both BM and their MFGM isolated fractions have been qualitatively and quantitatively characterized including the individual phospho- and sphingolipids by HPLC-ELSD as well as triacylglycerols (TAG) and cholesterol and FAME by GC-FID. The results revealed that while BM (either from BM1 or BM2) had a PL fraction of 12–16 %, the... (More)

Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two different technological processes, i) the BM from the butter oil industry (BM1) and ii) BM from the butter manufacture (BM2). Neutral lipids (NL) and PL characterization from both BM and their MFGM isolated fractions have been qualitatively and quantitatively characterized including the individual phospho- and sphingolipids by HPLC-ELSD as well as triacylglycerols (TAG) and cholesterol and FAME by GC-FID. The results revealed that while BM (either from BM1 or BM2) had a PL fraction of 12–16 %, the MFGM isolated fraction contained about 40 % of PL with major presence of phosphatidylethanolamine (PE), phosphatidylcholine (PC) and sphingomyelin (SM). Besides, MFGM showed a significant increase in the medium molecular weight TAG and cholesterol and almost two fold amount of PUFA content than BM due mainly to linoleic acid. The results of this study provide deeper information on the lipid composition of BM and MFGM isolated fractions of great importance for the design of dietary supplements with potential beneficial effects on human health.

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author
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publishing date
type
Contribution to journal
publication status
published
subject
keywords
Butter oil, Buttermilk, Lipid classes, Milk fat globule membrane, Neutral lipids, Phosphatidylcholine, Phosphatidylethanolamine, Polar lipids, Sphingomyelin, Triacilglycerides
in
Journal of Food Composition and Analysis
volume
86
article number
103386
publisher
Elsevier
external identifiers
  • scopus:85076059196
ISSN
0889-1575
DOI
10.1016/j.jfca.2019.103386
language
English
LU publication?
no
id
36d26743-9cc9-48ce-a22b-849b2432939b
date added to LUP
2020-02-05 15:13:49
date last changed
2020-12-29 03:26:30
@article{36d26743-9cc9-48ce-a22b-849b2432939b,
  abstract     = {<p>Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two different technological processes, i) the BM from the butter oil industry (BM1) and ii) BM from the butter manufacture (BM2). Neutral lipids (NL) and PL characterization from both BM and their MFGM isolated fractions have been qualitatively and quantitatively characterized including the individual phospho- and sphingolipids by HPLC-ELSD as well as triacylglycerols (TAG) and cholesterol and FAME by GC-FID. The results revealed that while BM (either from BM1 or BM2) had a PL fraction of 12–16 %, the MFGM isolated fraction contained about 40 % of PL with major presence of phosphatidylethanolamine (PE), phosphatidylcholine (PC) and sphingomyelin (SM). Besides, MFGM showed a significant increase in the medium molecular weight TAG and cholesterol and almost two fold amount of PUFA content than BM due mainly to linoleic acid. The results of this study provide deeper information on the lipid composition of BM and MFGM isolated fractions of great importance for the design of dietary supplements with potential beneficial effects on human health.</p>},
  author       = {Calvo, María Visitación and Martín-Hernández, María Carmen and García-Serrano, Alba and Castro-Gómez, María Pilar and Alonso-Miravalles, Loreto and García-Martín, Rosa and Megino-Tello, Javier and Alonso, Leocadio and Fontecha, Javier},
  issn         = {0889-1575},
  language     = {eng},
  month        = {03},
  publisher    = {Elsevier},
  series       = {Journal of Food Composition and Analysis},
  title        = {Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates},
  url          = {http://dx.doi.org/10.1016/j.jfca.2019.103386},
  doi          = {10.1016/j.jfca.2019.103386},
  volume       = {86},
  year         = {2020},
}