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Krebs L, Verhoeven J, Verbruggen S, Lesar A, Meddah R, Blouin M, Venema K, Chamberland J, Brisson G. Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods. Food Res Int 2024; 190:114606. [PMID: 38945574 DOI: 10.1016/j.foodres.2024.114606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product's final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] - control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p < 0.05) and microstructure. However, in TIM-1, UF BM and SM cheeses showed similar digestion behavior as a percentage of protein and PL intake. Despite relatively more non-digested and non-absorbed PL in the ileum efflux of UF BM cheese, the initially higher PL concentration contributes to an enhanced nutritional value compared to SM cheese. To our knowledge, this study is the first to compare the bioaccessibility of proteins and PL from UF BM and SM cheeses.
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Affiliation(s)
- Louise Krebs
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Jessica Verhoeven
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands
| | - Sanne Verbruggen
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands
| | - Aleksander Lesar
- University of Ljubljana, Biotechnical Faculty, 1000 Ljubljana, Slovenia
| | - Rihab Meddah
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Maude Blouin
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands
| | - Julien Chamberland
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada.
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Pokala A, Kraft J, Taormina VM, Michalski MC, Vors C, Torres-Gonzalez M, Bruno RS. Whole milk dairy foods and cardiometabolic health: dairy fat and beyond. Nutr Res 2024; 126:99-122. [PMID: 38669850 DOI: 10.1016/j.nutres.2024.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 03/13/2024] [Accepted: 03/19/2024] [Indexed: 04/28/2024]
Abstract
Bovine dairy milk is a nutrient-rich matrix, but consumption of full-fat dairy food varieties has been claimed historically to be associated with poorer cardiometabolic health, a notion often attributed to the saturated fat content. However, continued investigation that includes observational studies and randomized controlled trials (RCTs) provide evidence that favorably supports full-fat dairy foods and their bioactive components on cardiometabolic health. This review addresses this controversy by examining the evidence surrounding full-fat dairy foods and their implications for human health. Dairy foods are heterogeneous, not just in their fat content but also in other compositional aspects within and between fermented (e.g., yogurt, cheese) and nonfermented products (e.g., milk) that could differentially influence cardiometabolic health. Drawing from complementary lines of evidence from epidemiological studies and RCTs, this review describes the health effects of dairy foods regarding their fat content, as well as their polar lipids that are concentrated in the milk fat globule fraction. Observational studies have limitedly supported the consumption of full-fat dairy to protect against cardiometabolic disorders. However, this framework has been disputed by RCTs indicating that dairy foods, regardless of their fat content or fermentation, are not detrimental to cardiometabolic health and may instead alleviate certain cardiometabolic risk factors. As dietary recommendations evolve, which currently indicate to avoid full-fat dairy foods, it is essential to consider the totality of evidence, especially from RCTs, while also recognizing that investigation is needed to evaluate the complexity of dairy foods within diverse dietary patterns and their impacts on cardiometabolic health.
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Affiliation(s)
- Avinash Pokala
- Human Nutrition Program, The Ohio State University, Columbus, Ohio, 43210, USA
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont, 05405, USA
| | - Victoria M Taormina
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont, 05405, USA
| | - Marie-Caroline Michalski
- INRAE, UMR1397, Inserm, U1060, Université Claude Bernard Lyon 1, CarMeN laboratory, Pierre-Bénite, FR
| | - Cécile Vors
- INRAE, UMR1397, Inserm, U1060, Université Claude Bernard Lyon 1, CarMeN laboratory, Pierre-Bénite, FR
| | | | - Richard S Bruno
- Human Nutrition Program, The Ohio State University, Columbus, Ohio, 43210, USA.
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3
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Song B, Liu D, Lu J, Tao X, Peng X, Wu T, Hou YM, Wang J, Regenstein JM, Zhou P. Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11268-11277. [PMID: 38695399 DOI: 10.1021/acs.jafc.4c00792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
Buttermilk is a potential material for the production of a milk fat globule membrane (MFGM) and can be mainly classified into two types: whole cream buttermilk and cheese whey cream buttermilk (WCB). Due to the high casein micelle content of whole cream buttermilk, the removal of casein micelles to improve the purity of MFGM materials is always required. This study investigated the effects of rennet and acid coagulation on the lipid profile of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW) and compared them with WCB. BRW has significantly higher phospholipids (PLs) and ganglioside contents than BAW and WCB. The abundance of arachidonic acid (ARA)- and eicosapentaenoic acid (EPA)-structured PLs was higher in WCB, while docosahexaenoic acid (DHA)-structured PLs were higher in BRW, indicating that BRW and WCB intake might have a greater effect on improving cardiovascular conditions and neurodevelopment. WCB and BRW had a higher abundance of plasmanyl PL and plasmalogen PL, respectively. Phosphatidylcholine (PC) (28:1), LPE (20:5), and PC (26:0) are characteristic lipids among BRW, BAW, and WCB, and they can be used to distinguish MFGM-enriched whey from different sources.
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Affiliation(s)
- Bo Song
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Analysis and Testing Center, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoyu Peng
- Ausnutria Dairy (China) Co. Ltd., Changsha, Hunan 410200, China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410200, China
| | - Yan-Mei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410200, China
| | - Jiaqi Wang
- Ausnutria Dairy (China) Co. Ltd., Changsha, Hunan 410200, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York 14853-7201, United States
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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4
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Hou J, Ji X, Chu X, Shi Z, Wang B, Sun K, Wei H, Song Z, Wen F. Comprehensive lipidomic analysis revealed the effects of fermented Morus alba L. intake on lipid profile in backfat and muscle tissue of Yuxi black pigs. J Anim Physiol Anim Nutr (Berl) 2024; 108:764-777. [PMID: 38305489 DOI: 10.1111/jpn.13932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 11/08/2023] [Accepted: 01/18/2024] [Indexed: 02/03/2024]
Abstract
Mulberry leaf is a widely used protein feed and is often used as a strategy to reduce feed costs and improve meat quality in the livestock industry. However, to date, there is a lack of research on the improvement of meat quality using mulberry leaves, and the exact mechanisms are not yet known. The results showed that fermented mulberry leaves significantly reduced backfat content but had no significant effect on intramuscular fat (IMF). Lipidomic analysis showed that 98 and 303 differential lipid molecules (p < 0.05) were identified in adipose and muscle tissues, respectively, including triglycerides (TG), phosphatidylcholine, phosphatidylethanolamine, sphingolipids, and especially TG; therefore, we analysed the acyl carbon atom number of TG. The statistical results of acyl with different carbon atom numbers of TG in adipose tissue showed that the acyl group containing 13 carbon atoms (C13) in TG was significantly upregulated, whereas C15, C16, C17, and C23 were significantly downregulated, whereas in muscle tissue, the C12, C19, C23, C25, and C26 in TG were significantly downregulated. Acyl changes in TG were different for different numbers of carbon atoms in different tissues. We found that the correlations of C (14-18) in adipose tissue were higher, but in muscle tissue, the correlations of C (18-26) were higher. Through pathway enrichment analysis, we identified six and four metabolic pathways with the highest contributions of differential lipid metabolites in adipose and muscle tissues respectively. These findings suggest that fermented mulberry leaves improve meat quality mainly by inhibiting TG deposition by downregulating medium- and short-chain fatty acids in backfat tissue and long-chain fatty acids in muscle tissue.
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Affiliation(s)
- Junjie Hou
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Xiang Ji
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Xiaoran Chu
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Zhuoyan Shi
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Binjie Wang
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Kangle Sun
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Haibo Wei
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
| | - Zhen Song
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
- The Kay Laboratory of High Quality Livestock and Poultry Germplasm Resources and Genetic Breeding of Luoyang, Henan University of Science and Technology, Luoyang, China
| | - Fengyun Wen
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China
- The Kay Laboratory of High Quality Livestock and Poultry Germplasm Resources and Genetic Breeding of Luoyang, Henan University of Science and Technology, Luoyang, China
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Cancalon M, Hemery YM, Barouh N, Baréa B, Berton-Carabin C, Birault L, Durand E, Villeneuve P, Bourlieu-Lacanal C. Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile. Food Chem 2023; 429:136854. [PMID: 37531873 DOI: 10.1016/j.foodchem.2023.136854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 08/04/2023]
Abstract
Fortification of infant follow-on formulas (IFF) with docosahexaenoic acid (DHA), which is prone to lipid oxidation, is required by European regulation. This study aimed to identify lipid formulation parameters that improve the nutritional profile and oxidative stability of IFF. Model IFF were formulated using different lipid and emulsifier sources, including refined (POM) or unrefined red palm oil (RPOM), coconut oil (COM), dairy fat (DFOM), soy lecithin, and dairy phospholipids (DPL). After an accelerated storage, RPOM and DFOM with DPL had improved oxidative stability compared to other IFF. Specifically, they had a peroxide value twice lower than POM and 20% less loss of tocopherols for DFOM-DPL. This higher stability was mainly explained by the presence of compounds such as carotenoids in RPOM and sphingomyelin in DFOM-DPL very likely acting synergistically with tocopherols. Incorporation of dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
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Affiliation(s)
- Mathilde Cancalon
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier, France
| | - Youna M Hemery
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; IRD, UMR Qualisud, F34398 Montpellier, France
| | - Nathalie Barouh
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Bruno Baréa
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Berton-Carabin
- INRAE, UR1268 BIA, F44300 Nantes, France; Wageningen University & Research, Laboratory of Food Process Engineering, 6700AA Wageningen, the Netherlands
| | | | - Erwann Durand
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
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6
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Hameed A, Anwar MJ, Perveen S, Amir M, Naeem I, Imran M, Hussain M, Ahmad I, Afzal MI, Inayat S, Awuchi CG. Functional, industrial and therapeutic applications of dairy waste materials. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023; 26:1470-1496. [DOI: 10.1080/10942912.2023.2213854] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/09/2023] [Indexed: 05/18/2024]
Affiliation(s)
- Aneela Hameed
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Junaid Anwar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Saima Perveen
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Amir
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Iqra Naeem
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Imran
- Department of food science and technology, University of Narowal-Pakistan, Narowal, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ishtiaque Ahmad
- Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan
| | - Muhamad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
| | - Saima Inayat
- Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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8
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Krebs L, Pouliot Y, Doyen A, Venema K, Brisson G. Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk. J Dairy Sci 2023; 106:1596-1610. [PMID: 36586799 DOI: 10.3168/jds.2022-22483] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/21/2022] [Indexed: 12/31/2022]
Abstract
Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.
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Affiliation(s)
- L Krebs
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - Y Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - A Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University-Venlo, 5928 SZ, the Netherlands
| | - G Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
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Señoráns M, Gallo V, Calvo MV, Fontecha J. Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process. Foods 2023; 12:foods12040750. [PMID: 36832824 PMCID: PMC9956092 DOI: 10.3390/foods12040750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Thus, in view of the growing need to reduce by-products and waste, it is crucial to foster research aimed at the valorization of dairy by-products rich in MFGM. For this purpose, all the by-products coming from butter and butter oil production (from raw milk to the related by-products) were used to study the MFGM isolated fractions, followed by their characterization through a combined lipidomic and proteomic approach. The patterns of polar lipids and proteins indicated that buttermilk (BM), butterserum (BS), and their mix (BM-BS blend) are the most suitable by-products to be employed as starting material for the isolation and purification of MFGMs, thus obtaining MFGM-enriched ingredients for the manufacture of products with high biological activity.
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10
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Silva T, Pires A, Gomes D, Viegas J, Pereira-Dias S, Pintado ME, Henriques M, Pereira CD. Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture. Foods 2023; 12:331. [PMID: 36673423 PMCID: PMC9857949 DOI: 10.3390/foods12020331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/31/2022] [Accepted: 01/03/2023] [Indexed: 01/12/2023] Open
Abstract
Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The adjusted production (%, w/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62−64% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.sn−1). The probiotic butter and the corresponding buttermilk had viable cell counts greater than 7 Log CFU/g, indicating their suitability as probiotic carriers. All products were well accepted by consumers and small, but non-significant, differences (p > 0.05) were observed in relation to the sensory parameters evaluated. In general, it can be concluded that the use of adequate starter cultures can allow the production of innovative and potentially healthier products, alongside the valorization of dairy byproducts, improving the income of small-scale producers.
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Affiliation(s)
- Tânia Silva
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
| | - Arona Pires
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
| | - David Gomes
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
| | - Jorge Viegas
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
| | - Susana Pereira-Dias
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
- Centro de Estudos dos Recursos Naturais Ambiente e Sociedade (CERNAS), 3045-601 Bencanta, Portugal
| | - Manuela E. Pintado
- Centro de Biotecnologia e Química Fina (CBQF)-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Marta Henriques
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
- Centro de Estudos dos Recursos Naturais Ambiente e Sociedade (CERNAS), 3045-601 Bencanta, Portugal
| | - Carlos Dias Pereira
- Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Bencanta, Portugal
- Centro de Estudos dos Recursos Naturais Ambiente e Sociedade (CERNAS), 3045-601 Bencanta, Portugal
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11
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Baliyan S, Calvo MV, Piquera D, Montero O, Visioli F, Venero C, Fontecha J. Milk fat globule membrane concentrate as a nutritional supplement prevents age-related cognitive decline in old rats: A lipidomic study of synaptosomes. Food Res Int 2023; 163:112163. [PMID: 36596112 DOI: 10.1016/j.foodres.2022.112163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Aging is associated with a decline in cognitive abilities, mainly in memory and executive functioning. A similar but premature deterioration in cognitive capacities is the hallmark of mild cognitive impairment, Alzeimer's disease and dementia. The biochemical mechanisms that cause these neurodegenerative disorders are poorly understood. However, some evidence suggests that insufficient dietary intakes of some phospholipids could impact on brain function and increase the risk of future cognitive impairment and dementia. We evaluated the cognitive and biochemical effects of supplementation with a milk fat globule membrane (MFGM) concentrate in aged rats. We observed that, compared to control animals, MFGM supplemented rats showed enhanced spatial working memory, but both groups exhibited similar reference spatial learning and emotional memory abilities. No significant differences between BDNF levels in the hippocampus and frontal cortex of treated rats as compared to controls were found. The nootropic effects observed were accompanied by significant changes in the lipid composition of synaptic membranes. MFGM supplementation increased the levels of EPA and DHA acids as well as the plasmalogens content in the synaptosomes isolated from the hippocampus (Synapt-HP) and the frontal cortex (Synapt-FC). In addition enhanced levels of phosphatidyl serine (PS), particularly PS(18:1/18:1), and phosphatidyl inositol (PI) molecular species were observed in Synapt-HP and Synapt-FC of treated animals.Lipidomic analysis also revealed greater concentration of phosphatidyl ethanolamine (PE) molecular species containing very long-chain fatty acids and PE plasmenyls in Synapt-HP as well as an increase of the SM content in Synapt-FC from the MFGM group. Although further studies are needed to confirm the underlying mechanism (individual or synergistic), these results suggest that MFGM supplementation could be employed as a dietary implement to restore the proper cerebral concentration of some bioactive lipids and prevent or slow the progression of age-related cognitive impairment.
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Affiliation(s)
- Shishir Baliyan
- Cogni-UNED, Faculty of Psychology, Department of Psychobiology, UNED, Madrid, Spain
| | - María V Calvo
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain
| | - Dharna Piquera
- Cogni-UNED, Faculty of Psychology, Department of Psychobiology, UNED, Madrid, Spain
| | - Olimpio Montero
- Institute of Molecular Biology and Genetics (IBGM), University of Valladolid, Valladolid, Spain
| | - Francesco Visioli
- Department of Molecular Medicine, University of Padova, Padova, Italy; IMDEA-Food, CEI UAM, Madrid, Spain
| | - César Venero
- Cogni-UNED, Faculty of Psychology, Department of Psychobiology, UNED, Madrid, Spain.
| | - Javier Fontecha
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain.
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12
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Yang F, Chen G. The nutritional functions of dietary sphingomyelin and its applications in food. Front Nutr 2022; 9:1002574. [PMID: 36337644 PMCID: PMC9626766 DOI: 10.3389/fnut.2022.1002574] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/26/2022] [Indexed: 11/13/2022] Open
Abstract
Sphingolipids are common structural components of cell membranes and are crucial for cell functions in physiological and pathophysiological conditions. Sphingomyelin and its metabolites, such as sphingoid bases, ceramide, ceramide-1-phosphate, and sphingosine-1-phosphate, play signaling roles in the regulation of human health. The diverse structures of sphingolipids elicit various functions in cellular membranes and signal transduction, which may affect cell growth, differentiation, apoptosis, and maintain biological activities. As nutrients, dietary sphingomyelin and its metabolites have wide applications in the food and pharmaceutical industry. In this review, we summarized the distribution, classifications, structures, digestion, absorption and metabolic pathways of sphingolipids, and discussed the nutritional functioning of sphingomyelin in chronic metabolic diseases. The possible implications of dietary sphingomyelin in the modern food preparations including dairy products and infant formula, skin improvement, delivery system and oil organogels are also evaluated. The production of endogenous sphingomyelin is linked to pathological changes in obesity, diabetes, and atherosclerosis. However, dietary supplementations of sphingomyelin and its metabolites have been shown to maintain cholesterol homeostasis and lipid metabolism, and to prevent or treat these diseases. This seemly paradoxical phenomenon shows that dietary sphingomyelin and its metabolites are candidates for food additives and functional food development for the prevention and treatment of chronic metabolic diseases in humans.
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Affiliation(s)
- Fang Yang
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
- *Correspondence: Fang Yang,
| | - Guoxun Chen
- Department of Nutrition, The University of Tennessee, Knoxville, TN, United States
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13
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Venkat M, Chia LW, Lambers TT. Milk polar lipids composition and functionality: a systematic review. Crit Rev Food Sci Nutr 2022; 64:31-75. [PMID: 35997253 DOI: 10.1080/10408398.2022.2104211] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polar lipids including glycerophospholipids and sphingophospholipids are important nutrients and milk is a major source, particularly for infants. This systematic review describes the human and bovine milk polar lipid composition, structural organization, sources for formulation, and physiological functionality. A total of 2840 records were retrieved through Scopus, 378 were included. Bovine milk is a good source of polar lipids, where yield and composition are highly dependent on the choice of dairy streams and processing. In milk, polar lipids are organized in the milk fat globule membrane as a tri-layer encapsulating triglyceride. The overall polar lipid concentration in human milk is dependent on many factors including lactational stage and maternal diet. Here, reasonable ranges were determined where possible. Similar for bovine milk, where differences in milk lipid concentration proved the largest factor determining variation. The role of milk polar lipids in human health has been demonstrated in several areas and critical review indicated that brain, immune and effects on lipid metabolism are best substantiated areas. Moreover, insights related to the milk fat globule membrane structure-function relation as well as superior activity of milk derived polar lipid compared to plant-derived sources are emerging areas of interest regarding future research and food innovations.
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Affiliation(s)
- Meyya Venkat
- FrieslandCampina Development Centre AMEA, Singapore
| | - Loo Wee Chia
- FrieslandCampina Development Centre AMEA, Singapore
- FrieslandCampina, Amersfoort, The Netherlands
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14
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Zhao L, Zhang J, Ge W, Wang J. Comparative Lipidomics Analysis of Human and Ruminant Milk Reveals Variation in Composition and Structural Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8994-9006. [PMID: 35849131 DOI: 10.1021/acs.jafc.2c02122] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In the present study, the different lipidomes between human milk and ruminant milk were compared. The 471, 376, 467, and 87 differential lipids were identified in human versus cow, goat, sheep, and camel groups, respectively. According to multivariate statistical analysis, lipids in human and camel milk were closer but differed from other milk. The distributions of long-chain and polyunsaturated fatty acids of triglycerides (TGs), the proportions of functional TGs (OPO, OPL, and PPO), and many kinds of phospholipids (PLs) (PS, PI, GD, GM3, and Cer) in human milk were similar to those in camel milk. The similar structure of TGs and proportion of PLs in human milk to camel milk might contribute to their similar digestion and bioactivity properties. Camel milk could be considered as a new resource of lipid base for infant formula. Minor PLs should also be considered for designing formula. Our results provide a new sight for humanized lipids in infant formula.
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Affiliation(s)
- Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Jinxuan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
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15
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Jia W, Di C, Zhang R, Shi L. Application of liquid chromatography mass spectrometry-based lipidomics to dairy products research: An emerging modulator of gut microbiota and human metabolic disease risk. Food Res Int 2022; 157:111206. [DOI: 10.1016/j.foodres.2022.111206] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 12/19/2022]
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16
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Phospholipid profiling, cholesterol, and tocopherols: Comparison of sow milk fats from two lactation stages and five breeds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Cais-Sokolińska D, Walkowiak-Tomczak D, Rudzińska M. Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles. J Dairy Sci 2022; 105:4760-4771. [PMID: 35450712 DOI: 10.3168/jds.2022-21856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 02/23/2022] [Indexed: 12/13/2022]
Abstract
The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.
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Affiliation(s)
- D Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - D Walkowiak-Tomczak
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Rudzińska
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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18
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Wang F, Guo Z, Yang Z, Li X, Zhang X, Ma X, Han Z, Lu F, Liu Y. Utilization of Soybean Oil Waste for a High-Level Production of Ceramide by a Novel Phospholipase C as an Environmentally Friendly Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3228-3238. [PMID: 35229592 DOI: 10.1021/acs.jafc.1c08362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Ceramide is a natural functional ingredient as food additive and medicine that has attracted extensive attention in the food, medical, and cosmetic industries. Here, we developed a biotechnological strategy based on a recombinant whole-cell biocatalyst for efficiently producing ceramide from crude soybean oil sediment (CSOS) waste. A novel phospholipase C (PLCac) from Acinetobacter calcoaceticus isolated from soil samples was identified and characterized. Furthermore, recombinant Komagataella phaffii displaying PLCac (dPLCac) on the cell surface was constructed as a whole-cell biocatalyst with better thermostability (30-60 °C) and pH stability (8.0-10.0) to successfully produce ceramide. After synergistical optimization of reaction time and dPLCac dose, the ceramide yield of hydrolyzing from CSOS using dPLCac was 51% (the theoretical maximum yield of converting sphingomyelin, ∼70%) and the relative yield was over 50% after seven consecutive 4 h batches under the optimized conditions. Our study provides a potentially promising strategy for the commercial production of ceramide.
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Affiliation(s)
- Fenghua Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Zehui Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Zixuan Yang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Xueying Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Xue Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Xiangyang Ma
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Zhuoxuan Han
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
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19
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Chiesa LM, Di Cesare F, Mosconi G, Pavlovic R, Campaniello M, Tomaiuolo M, Mangiacotti M, Chiaravalle E, Panseri S. Lipidomics profile of irradiated ground meat to support food safety. Food Chem 2021; 375:131700. [PMID: 34895943 DOI: 10.1016/j.foodchem.2021.131700] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 10/28/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022]
Abstract
Meat irradiation is considered as an effective treatment that expose the advantageous effects on meat preservation. This research, based on untargeted LC-HR orbitrap MS-based lipidomics strategy was meant to estimate the alterations in lipid profile of irradiated chicken, turkey and mixed (chicken, turkey and pork) ground meat in order to evaluate if exists any food safety issue concerning the lipidome alteration. Special attention was paid on oxidation triggered by irradiation. All three matrices exhibited a characteristic lipidome profile which was affected differently by five levels of irradiation intensity. Overall, 345 lipids categorized into 14 subclasses were identified. Remarkably, the oxidized glycerophosphoethanolamines and oxidized glycerophosphoserines were identified in irradiated turkey meat, while for all three categories a characteristic diacylglycerols profile was recognised. Our analytical approach highlighted that the estimation of qualitative variations in lipid portion might be valuable in food inspection purposes, especially when the samples from animal origin are suspected on irradiation treatment.
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Affiliation(s)
- Luca Maria Chiesa
- Department of Health, Animal Science and Food Safety, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Federica Di Cesare
- Department of Health, Animal Science and Food Safety, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Giacomo Mosconi
- Department of Health, Animal Science and Food Safety, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Radmila Pavlovic
- Department of Health, Animal Science and Food Safety, University of Milan, Via dell'Università 6, 26900 Lodi, Italy.
| | - Maria Campaniello
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
| | - Michele Tomaiuolo
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
| | - Michele Mangiacotti
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
| | - Eugenio Chiaravalle
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
| | - Sara Panseri
- Department of Health, Animal Science and Food Safety, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
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20
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Ferraris Q, Alcazar A, Qian MC. Profiling polar lipids in whey protein phospholipid concentrate by LC-HRMS/MS. Food Chem 2021; 374:131495. [PMID: 34776307 DOI: 10.1016/j.foodchem.2021.131495] [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: 04/26/2021] [Revised: 09/10/2021] [Accepted: 10/26/2021] [Indexed: 11/28/2022]
Abstract
Bioactive polar lipids in the milk fat globular membrane can be recovered and enriched during whey protein processing into a co-product called whey protein phospholipid concentrate (WPPC). A food-grade solvent successfully extracted polar lipids from powdered dairy products, and lipids can be fractionated under temperature-induced crystallization. This study investigates the specific lipid species present in ethanol extracted lipid residues from commercially available WPPC using a UPLC-Q-TOF-MS/MS lipidomics method. In general, sphingomyelins and phosphatidylcholines were retained in the polar lipid enriched fraction. Sphingomyelin was found to be a rich source of long chain fatty acids. Several glycosphingolipids, glucosyl-, galactosyl-, lactosyl-, and galabiosylceramide, were also detected in WPPC; these species were observed to crystallize away from other polar lipids during fractionation. Correlation analysis supported the claim that majority of polar lipids recovered in a total lipid extract using ethanol were retained in a polar lipid enriched residue after fractional crystallization.
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Affiliation(s)
- Quintin Ferraris
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, United States
| | - Armando Alcazar
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, United States; Department of Chemistry, Oregon State University, Corvallis, OR 97330, United States
| | - Michael C Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, United States.
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21
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Sphingolipids in foodstuff: Compositions, distribution, digestion, metabolism and health effects - A comprehensive review. Food Res Int 2021; 147:110566. [PMID: 34399542 DOI: 10.1016/j.foodres.2021.110566] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/26/2022]
Abstract
Sphingolipids (SLs) are common in all eukaryotes, prokaryotes, and viruses, and played a vital role in human health. They are involved in physiological processes, including intracellular transport, cell division, and signal transduction. However, there are limited reviews on dietary effects on endogenous SLs metabolism and further on human health. Various dietary conditions, including the SLs-enriched diet, high-fat diet, and vitamins, can change the level of endogenous SLs metabolites and even affect human health. This review systematically summarizes the main known SLs in foods concerning their variety and contents, as well as their isolation and identification approaches. Moreover, the present review discusses the role of dietary (particularly SLs-enriched diet, high-fat diet, and vitamins) in endogenous SLs metabolism, highlighting how exogenous SLs are digested and absorbed. The role of SLs family in the pathogenesis of diseases, including cancers, neurological disorders, infectious and inflammatory diseases, and cardiovascular diseases, and in recently coronavirus disease-19 outbreak was also discussed. In the post-epidemic era, we believe that the concern for health and the need for plant-based products will increase. Therefore, a need for research on the absorption and metabolism pathway of SLs (especially plant-derived SLs) and their bioavailability is necessary. Moreover, the effects of storage treatment and processing on the content and composition of SLs in food are worth exploring. Further studies should also be conducted on the dose-response of SLs on human health to support the development of SLs supplements. More importantly, new approaches, such as, making SLs based hydrogels can effectively achieve sustained release and targeted therapies.
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22
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23
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Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk. Food Chem 2021; 366:130554. [PMID: 34284188 DOI: 10.1016/j.foodchem.2021.130554] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 06/13/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
Standard fermentation (SF) mainly affected the metabolism of glycerophospholipid and sphingolipid, and increased the total lipid content of goat milk. Content of total lipid was decreased by magnetic fermentation compared with SF, mainly due to triacylglycerol and diacylglycerol. Comprehensive characteristic of lipids dynamic changes during standard and magnetic fermentation was performed using high-throughput quantitative lipidomics. Totally, 488 lipid molecular species covering 12 subclasses were detected, and triacylglycerol was the highest levels, followed by diacylglycerol and phosphoethanolamine in the whole fermentation stage. Specifically, except for ceramide and simple Glc series, the content of all polar lipids in SF was dropped and neutral lipids subjoined. Compared with SF, the decrease of triacylglycerol (1752.47 to 784.78 μg/mL), diacylglycerol (60.36 to 24.89 μg/mL) and simple Glc series (4.36 to 2.40 μg/mL) were observed, while ceramide (6.54 to 25.87 μg/mL) increased, suggesting magnetic fermentation as effective approach to potentially improve the nutritional of goat milk.
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24
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Ortega-Anaya J, Marciniak A, Jiménez-Flores R. Milk fat globule membrane phospholipids modify adhesion of Lactobacillus to mucus-producing Caco-2/Goblet cells by altering the cell envelope. Food Res Int 2021; 146:110471. [PMID: 34119244 DOI: 10.1016/j.foodres.2021.110471] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 05/05/2021] [Accepted: 05/28/2021] [Indexed: 01/01/2023]
Abstract
The importance of various Lactobacillus strains and milk components, such as the milk fat globule membrane, has been studied from various perspectives and proven to have a positive role in human health. On one end, lactic acid bacteria produce metabolites with direct effect in the immune system, changes of pH in the gut, and antagonistic substances for pathogenic bacteria as well as competition. On the other end, the milk fat globule membrane improves gastrointestinal status by promoting cell proliferation, epithelial tight junction patterns, and development of intestinal epithelial cells. Interaction between beneficial bacteria and milk fat is a natural occurring phenomenon in dairy products; however, it has not been fully characterized. In this work, we studied the effect of milk phospholipids in the adhesion of Lactobacillus to mucus-producing Caco-2/Goblet cell co-cultures and found that treatment with phospholipids produced bacterial cells with increased surface electronegativity, which was correlated with increased bacterial cells adhered to the intestinal model. Moreover, we utilized an original means of characterizing the adhesion using quartz crystal microbalance. All strains studied, experienced modification of adhesion either physicochemical or kinetic parameters studied. Furthermore, by imaging bacterial cells by electron microscopy, we identified that some strains, such as L. acidophillus and L. casei, metabolized MPL, which improved their adhesion to hydrophilic surfaces such as gold. We identified another group of bacteria, such as L. delbrueckii and L. plantarum, that, instead of metabolizing MPL, kept the phospholipids bound irreversibly to the surface of the cell envelope thus decreasing their adherence to gold surfaces. One of the most important aspects of probiotic lactic acid bacteria -besides survival in the stomach-is the colonization and extended resident time in the intestine to effectively change the gut microbiome. We found that bacterial treatment with milk phospholipids enhances adhesion to intestinal models and will in turn, increase the residence time with the concomitant benefits to the consumer.
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Affiliation(s)
- Joana Ortega-Anaya
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States.
| | - Alice Marciniak
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States.
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States.
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25
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Le Barz M, Vors C, Combe E, Joumard-Cubizolles L, Lecomte M, Joffre F, Trauchessec M, Pesenti S, Loizon E, Breyton AE, Meugnier E, Bertrand K, Drai J, Robert C, Durand A, Cuerq C, Gaborit P, Leconte N, Bernalier-Donadille A, Cotte E, Laville M, Lambert-Porcheron S, Ouchchane L, Vidal H, Malpuech-Brugère C, Cheillan D, Michalski MC. Milk polar lipids favorably alter circulating and intestinal ceramide and sphingomyelin species in postmenopausal women. JCI Insight 2021; 6:146161. [PMID: 33857018 PMCID: PMC8262315 DOI: 10.1172/jci.insight.146161] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 04/09/2021] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND High circulating levels of ceramides (Cer) and sphingomyelins (SM) are associated with cardiometabolic diseases. The consumption of whole fat dairy products, naturally containing such polar lipids (PL), is associated with health benefits, but the impact on sphingolipidome remains unknown. METHODS In a 4-week randomized controlled trial, 58 postmenopausal women daily consumed milk PL-enriched cream cheese (0, 3, or 5 g of milk PL). Postprandial metabolic explorations were performed before and after supplementation. Analyses included SM and Cer species in serum, chylomicrons, and feces. The ileal contents of 4 ileostomy patients were also explored after acute milk PL intake. RESULTS Milk PL decreased serum atherogenic C24:1 Cer, C16:1 SM, and C18:1 SM species (Pgroup < 0.05). Changes in serum C16+18 SM species were positively correlated with the reduction of cholesterol (r = 0.706), LDL-C (r = 0.666), and ApoB (r = 0.705) (P < 0.001). Milk PL decreased chylomicron content in total SM and C24:1 Cer (Pgroup < 0.001), parallel to a marked increase in total Cer in feces (Pgroup < 0.001). Milk PL modulated some specific SM and Cer species in both ileal efflux and feces, suggesting differential absorption and metabolization processes in the gut. CONCLUSION Milk PL supplementation decreased atherogenic SM and Cer species associated with the improvement of cardiovascular risk markers. Our findings bring insights on sphingolipid metabolism in the gut, especially Cer, as signaling molecules potentially participating in the beneficial effects of milk PL. TRIAL REGISTRATION ClinicalTrials.gov, NCT02099032, NCT02146339. FUNDING ANR-11-ALID-007-01; PHRCI-2014: VALOBAB, no. 14-007; CNIEL; GLN 2018-11-07; HCL (sponsor).
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Affiliation(s)
- Mélanie Le Barz
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Cécile Vors
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France
| | - Emmanuel Combe
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Laurie Joumard-Cubizolles
- Université Clermont Auvergne, INRAE, UNH, Unité de Nutrition Humaine, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - Manon Lecomte
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France
| | - Florent Joffre
- ITERG, ZA Pessac-Canéjan, 11 Rue Gaspard Monge, 33610, Canéjan, France
| | - Michèle Trauchessec
- Hospices Civils de Lyon, 69000, Lyon, France.,Unité Maladies Héréditaires du Métabolisme, Service de Biochimie et Biologie Moléculaire Grand Est, Centre de Biologie et de Pathologie Est, Hospices Civils de Lyon, 69677, Bron, France
| | - Sandra Pesenti
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Emmanuelle Loizon
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Anne-Esther Breyton
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France
| | - Emmanuelle Meugnier
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Karène Bertrand
- ITERG, ZA Pessac-Canéjan, 11 Rue Gaspard Monge, 33610, Canéjan, France
| | - Jocelyne Drai
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,Hospices Civils de Lyon, 69000, Lyon, France.,Unité de Nutrition Endocrinologie Métabolisme, Service de Biochimie, Centre de Biologie et de Pathologie Sud, Hospices Civils de Lyon, 69495, Pierre-Bénite, France
| | - Chloé Robert
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France
| | - Annie Durand
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Charlotte Cuerq
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,Hospices Civils de Lyon, 69000, Lyon, France.,Unité de Nutrition Endocrinologie Métabolisme, Service de Biochimie, Centre de Biologie et de Pathologie Sud, Hospices Civils de Lyon, 69495, Pierre-Bénite, France
| | - Patrice Gaborit
- ACTALIA Dairy Products and Technologies, Avenue François Mitterrand, BP49, 17700, Surgères, France.,ENILIA ENSMIC, Avenue François Mitterrand, 17700, Surgères, France
| | - Nadine Leconte
- INRAE, Institut Agro, STLO (Science et Technologie du Lait et de l'Œuf), 35042, Rennes, France
| | | | - Eddy Cotte
- Hospices Civils de Lyon, 69000, Lyon, France.,Hospices Civils de Lyon, Centre Hospitalier Lyon-Sud, Service de chirurgie digestive, 69310, Pierre-Bénite, France.,Université Claude Bernard Lyon 1, Faculté de médecine Lyon-Sud-Charles Mérieux, EMR 3738, 69600, Oullins, France
| | - Martine Laville
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France.,Hospices Civils de Lyon, 69000, Lyon, France.,Université Claude Bernard Lyon 1, Faculté de médecine Lyon-Sud-Charles Mérieux, EMR 3738, 69600, Oullins, France
| | - Stéphanie Lambert-Porcheron
- TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France.,Hospices Civils de Lyon, 69000, Lyon, France
| | - Lemlih Ouchchane
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, 63000, Clermont-Ferrand, France.,CHU Clermont-Ferrand, Unité de Biostatistique-Informatique Médicale, 63000, Clermont-Ferrand, France
| | - Hubert Vidal
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France
| | - Corinne Malpuech-Brugère
- Université Clermont Auvergne, INRAE, UNH, Unité de Nutrition Humaine, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - David Cheillan
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,Hospices Civils de Lyon, 69000, Lyon, France.,Unité Maladies Héréditaires du Métabolisme, Service de Biochimie et Biologie Moléculaire Grand Est, Centre de Biologie et de Pathologie Est, Hospices Civils de Lyon, 69677, Bron, France
| | - Marie-Caroline Michalski
- Univ Lyon, CarMeN laboratory, INSERM, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69310, Pierre-Bénite, France.,TCentre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, 69310, Pierre-Bénite, France
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26
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Zhang Z, Liao Q, Sun Y, Pan T, Liu S, Miao W, Li Y, Zhou L, Xu G. Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs. Front Nutr 2021; 8:667622. [PMID: 34055857 PMCID: PMC8154583 DOI: 10.3389/fnut.2021.667622] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 03/30/2021] [Indexed: 01/08/2023] Open
Abstract
Meat is an essential food, and pork is the largest consumer meat product in China and the world. Intramuscular fat has always been the basis for people to select and judge meat products. Therefore, we selected the Duroc, a western lean pig breed, and the Luchuan, a Chinese obese pig breed, as models, and used the longissimus dorsi muscle for lipidomics testing and transcriptomics sequencing. The purpose of the study was to determine the differences in intramuscular fat between the two breeds and identify the reasons for the differences. We found that the intramuscular fat content of Luchuan pigs was significantly higher than that of Duroc pigs. The triglycerides and diglycerides related to flavor were higher in Luchuan pigs compared to Duroc pigs. This phenotype may be caused by the difference in the expression of key genes in the glycerolipid metabolism signaling pathway.
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Affiliation(s)
- Zhiwang Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Qichao Liao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Yu Sun
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Tingli Pan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Siqi Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Weiwei Miao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Yixing Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Lei Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Gaoxiao Xu
- Teaching and Research Section of Biotechnology, Nanning University, Nanning, China
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27
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Raza GS, Herzig KH, Leppäluoto J. Invited review: Milk fat globule membrane-A possible panacea for neurodevelopment, infections, cardiometabolic diseases, and frailty. J Dairy Sci 2021; 104:7345-7363. [PMID: 33896625 DOI: 10.3168/jds.2020-19649] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 02/15/2021] [Indexed: 12/23/2022]
Abstract
Milk is an evolutionary benefit for humans. For infants, it offers optimal nutrients for normal growth, neural development, and protection from harmful microbes. Humans are the only mammals who drink milk throughout their life. Lipids in colostrum originate mostly from milk fat globule membrane (MFGM) droplets extruded from the mammary gland. The MFGM gained much interest as a potential nutraceutical, due to their high phospholipid (PL), ganglioside (GD), and protein contents. In this review, we focused on health effects of MFGM ingredients and dairy food across the life span, especially on neurodevelopment, cardiometabolic health, and frailty in older adults. The MFGM supplements to infants and children reduced gastrointestinal and respiratory tract infections and improved neurodevelopment due to the higher content of protein, PL, and GD in MFGM. The MFGM formulas containing PL and GD improved brain myelination and fastened nerve conduction speed, resulting in improved behavioral developments. Administration of MFGM-rich ingredients improved insulin sensitivity and decreased inflammatory markers, LDL-cholesterol, and triglycerides by lowering intestinal absorption of cholesterol and increasing its fecal excretion. The MFGM supplements, together with exercise, improved ambulatory activities, leg muscle mass, and muscle fiber velocity in older adults. There are great variations in the composition of lipids and proteins in MFGM products, which make comparisons of the different studies impossible. In addition, investigations of the individual MFGM components are required to evaluate their specific effects and molecular mechanisms. Although we are currently only beginning to understand the possible health effects of MFGM products, the current MFGM supplementation trials as presented in this review have shown significant clinical health benefits across the human life span, which are worth further investigation.
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Affiliation(s)
- Ghulam Shere Raza
- Research Unit of Biomedicine, Medical Research Center, Faculty of Medicine, University of Oulu, 90014 Oulu, Finland
| | - Karl-Heinz Herzig
- Research Unit of Biomedicine, Medical Research Center, Faculty of Medicine, University of Oulu, 90014 Oulu, Finland; Oulu University Hospital, 90220 Oulu, Finland; Pediatric Institute, Poznan University of Medical Sciences, 60-572 Poznan, Poland
| | - Juhani Leppäluoto
- Research Unit of Biomedicine, Medical Research Center, Faculty of Medicine, University of Oulu, 90014 Oulu, Finland.
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28
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Jia W, Shi Q, Shi L. Effect of irradiation treatment on the lipid composition and nutritional quality of goat meat. Food Chem 2021; 351:129295. [PMID: 33631611 DOI: 10.1016/j.foodchem.2021.129295] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/29/2021] [Accepted: 02/02/2021] [Indexed: 01/04/2023]
Abstract
The knowledge of the changes in the lipid species in irradiated goat meat is expected to clarify the beneficial effects of irradiation on meat preservation. This study explored the characteristic lipid composition and the changes in irradiated goat meat based on quantitative lipidomics strategy by LC-MS. Totally, 12 subclasses of 174 lipids were identified with significant differences (p < 0.05, VIP > 1), and the absolute quantitative analysis of characteristic lipids was achieved. Significant lipid variables were involved in the major pathways of glycerophospholipid and sphingolipid metabolism. Moreover, significant increases during irradiation were found in total TG, PC, PE, LPE, Cer, LPC and SPH, while the total DG, PS, PG, PI and SM decreased after irradiation. Noteworthily, DHA-enriched PC (18:4/22:6) + H, a core nutrient for human health, exhibited an increase in the irradiated group. These results provide a basis for lipid quantitative alterations in irradiated goat meat and application of irradiation in meat preservation.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Qingyun Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
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29
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Hokkanen SP, Partanen R, Jukkola A, Frey AD, Rojas OJ. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Li J, Tang C, Zhao Q, Yang Y, Li F, Qin Y, Liu X, Yue X, Zhang J. Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs. Food Chem 2020; 333:127451. [DOI: 10.1016/j.foodchem.2020.127451] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 06/06/2020] [Accepted: 06/27/2020] [Indexed: 02/07/2023]
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31
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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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32
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Ferreira L, Borges A, Gomes D, Dias S, Pereira C, Henriques M. Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Laura Ferreira
- Department of Food Science and Technology College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
- Department of Environment College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
| | - Ana Borges
- Department of Food Science and Technology College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
| | - David Gomes
- Department of Food Science and Technology College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
| | - Susana Dias
- Department of Environment College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
| | - Carlos Pereira
- Department of Food Science and Technology College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
- CERNAS—Research Center for Natural Resources, Environment and Society College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
| | - Marta Henriques
- Department of Food Science and Technology College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
- CERNAS—Research Center for Natural Resources, Environment and Society College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal
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33
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Ma L, Fong BY, MacGibbon AKH, Norris G. Qualitative and Quantitative Study of Glycosphingolipids in Human Milk and Bovine Milk Using High Performance Liquid Chromatography-Data-Dependent Acquisition-Mass Spectrometry. Molecules 2020; 25:E4024. [PMID: 32899251 PMCID: PMC7504816 DOI: 10.3390/molecules25174024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 08/31/2020] [Accepted: 08/31/2020] [Indexed: 02/06/2023] Open
Abstract
Cerebrosides (Crb; including glucosylceramide and galactosylceramide) and lactosylceramide (LacCer) are structurally complex lipids found in many eukaryotic cell membranes, where they play important roles in cell growth, apoptosis, cell recognition and signaling. They are also found in mammalian milk as part of the milk fat globule membrane (MFGM), making milk an important dietary component for the rapidly growing infant. This study reports the development of a robust analytical method for the identification and characterization of 44 Crb and 23 LacCer molecular species in milk, using high performance liquid chromatography-tandem mass spectrometry in data-dependent acquisition mode. For the first time, it also compares the distributions of these species in human and bovine milks, a commercial MFGM-enriched dairy ingredient (MFGM Lipid 100) and commercial standards purified from bovine milk. A method for quantifying Crb and LacCer in milk using mass spectrometry in neutral loss scan mode was developed and validated for human milk, bovine milk and MFGM Lipid 100. Human milk was found to contain approximately 9.9-17.4 µg Crb/mL and 1.3-3.0 µg LacCer/mL, whereas bovine milk (pooled milk from a Friesian herd) contained 9.8-12.0 and 14.3-16.2 µg/mL of these lipids, respectively. The process used to produce MFGM Lipid 100 was shown to have enriched these components to 448 and 1036 µg/g, respectively. No significant changes in the concentrations of both Crb and LacCer were observed during lactation.
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Affiliation(s)
- Lin Ma
- Fonterra Research and Development Centre, Dairy Farm Road, Private Bag 11029, Palmerston North 4442, New Zealand; (B.Y.F.); (A.K.H.M.)
| | - Bertram Y. Fong
- Fonterra Research and Development Centre, Dairy Farm Road, Private Bag 11029, Palmerston North 4442, New Zealand; (B.Y.F.); (A.K.H.M.)
| | - Alastair K. H. MacGibbon
- Fonterra Research and Development Centre, Dairy Farm Road, Private Bag 11029, Palmerston North 4442, New Zealand; (B.Y.F.); (A.K.H.M.)
| | - Gillian Norris
- School of Fundamental Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
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34
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Effects of Fish Oil and Grape Seed Extract Combination on Hepatic Endogenous Antioxidants and Bioactive Lipids in Diet-Induced Early Stages of Insulin Resistance in Rats. Mar Drugs 2020; 18:md18060318. [PMID: 32560216 PMCID: PMC7345288 DOI: 10.3390/md18060318] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/09/2020] [Accepted: 06/14/2020] [Indexed: 12/14/2022] Open
Abstract
Diacylglycerols (DAG) and ceramides have been suggested as early predictors of insulin resistance. This study was aimed to examine the combined effects of fish oil (FO) and grape seed extract (GSE) on hepatic endogenous antioxidants, DAG and ceramides in diet-induced early stages of insulin resistance. Thirty-five rats were fed one of the following diets: (1) a standard diet (STD group), (2) a high-fat high-sucrose diet (HFHS group), (3) an HFHS diet enriched with FO (FO group), (4) an HFHS diet enriched with GSE (GSE group) or (5) an HFHS diet enriched with FO and GSE (FO + GSE group). In the liver, endogenous antioxidants were measured using spectrophotometric and fluorometric techniques, and non-targeted lipidomics was conducted for the assessment of DAG and ceramides. After 24 weeks, the FO + GSE group showed increased glutathione peroxidase activity, as well as monounsaturated fatty acid and polyunsaturated fatty acid-containing DAG, and long-chain fatty acid-containing ceramides abundances compared to the STD group. The FO and GSE combination induced similar activation of the antioxidant system and bioactive lipid accumulation in the liver than the HFHS diet without supplementation. In addition, the FO and GSE combination increased the abundances of polyunsaturated fatty acid-containing DAG in the liver.
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35
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Fontecha J, Brink L, Wu S, Pouliot Y, Visioli F, Jiménez-Flores R. Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being. Nutrients 2020; 12:E1607. [PMID: 32486129 PMCID: PMC7352329 DOI: 10.3390/nu12061607] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 05/26/2020] [Accepted: 05/28/2020] [Indexed: 12/18/2022] Open
Abstract
Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM's function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, these do not result in a chemical change. The MFGM ingredients, as used to improve the formulation in different clinical studies, have indeed increased the presence of phospholipids, sphingolipids, glycolipids, and glycoproteins with the resulting benefits of different outcomes (especially immune and cognitive outcomes) with no reported adverse effects. Nevertheless, the precise mechanism(s) of action of MFGM remain to be elucidated and further basic investigation is warranted.
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Affiliation(s)
- Javier Fontecha
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain
| | - Lauren Brink
- Department of Medical Affairs, Mead Johnson Nutrition, Evansville, IN 47721, USA; (L.B.); (S.W.)
| | - Steven Wu
- Department of Medical Affairs, Mead Johnson Nutrition, Evansville, IN 47721, USA; (L.B.); (S.W.)
- Department of Pediatrics, Indiana University School of Medicine, Indianapolis, IN 46202, USA
| | - Yves Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Laval University, Québec, QC G1V 0A6, Canada;
| | - Francesco Visioli
- Department of Molecular Medicine, University of Padova, 35121 Padova, Italy;
- IMDEA-Food, CEI UAM + CSIC, 28049 Madrid, Spain
| | - Rafael Jiménez-Flores
- Food Science and Technology Department, The Ohio State University, Columbus, OH 43210, USA
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36
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Wang L, Li X, Liu L, da Zhang H, Zhang Y, Hao Chang Y, Zhu QP. Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS. Food Chem 2020; 310:125865. [DOI: 10.1016/j.foodchem.2019.125865] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 10/28/2019] [Accepted: 11/05/2019] [Indexed: 12/20/2022]
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37
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Wang X, Wang Y, Xu J, Xue C. Sphingolipids in food and their critical roles in human health. Crit Rev Food Sci Nutr 2020; 61:462-491. [PMID: 32208869 DOI: 10.1080/10408398.2020.1736510] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Sphingolipids (SLs) are ubiquitous structural components of cell membranes and are essential for cell functions under physiological conditions or during disease progression. Abundant evidence supports that SLs and their metabolites, including ceramide (Cer), ceramide-1-phosphate (C1P), sphingosine (So), sphingosine-1-phosphate (S1P), are signaling molecules that regulate a diverse range of cellular processes and human health. However, there are limited reviews on the emerging roles of exogenous dietary SLs in human health. In this review, we discuss the ubiquitous presence of dietary SLs, highlighting their structures and contents in foodstuffs, particularly in sea foods. The digestion and metabolism of dietary SLs is also discussed. Focus is given to the roles of SLs in both the etiology and prevention of diseases, including bacterial infection, cancers, neurogenesis and neurodegenerative diseases, skin integrity, and metabolic syndrome (MetS). We propose that dietary SLs represent a "functional" constituent as emerging strategies for improving human health. Gaps in research that could be of future interest are also discussed.
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Affiliation(s)
- Xiaoxu Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Yuming Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, China
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38
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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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39
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Production of Milk Phospholipid-Enriched Dairy Ingredients. Foods 2020; 9:foods9030263. [PMID: 32121655 PMCID: PMC7143133 DOI: 10.3390/foods9030263] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/22/2020] [Accepted: 02/23/2020] [Indexed: 02/01/2023] Open
Abstract
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1-20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8-88.0% w/w).
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40
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Vors C, Joumard-Cubizolles L, Lecomte M, Combe E, Ouchchane L, Drai J, Raynal K, Joffre F, Meiller L, Le Barz M, Gaborit P, Caille A, Sothier M, Domingues-Faria C, Blot A, Wauquier A, Blond E, Sauvinet V, Gésan-Guiziou G, Bodin JP, Moulin P, Cheillan D, Vidal H, Morio B, Cotte E, Morel-Laporte F, Laville M, Bernalier-Donadille A, Lambert-Porcheron S, Malpuech-Brugère C, Michalski MC. Milk polar lipids reduce lipid cardiovascular risk factors in overweight postmenopausal women: towards a gut sphingomyelin-cholesterol interplay. Gut 2020; 69:487-501. [PMID: 31189655 PMCID: PMC7034342 DOI: 10.1136/gutjnl-2018-318155] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 12/21/2022]
Abstract
OBJECTIVE To investigate whether milk polar lipids (PL) impact human intestinal lipid absorption, metabolism, microbiota and associated markers of cardiometabolic health. DESIGN A double-blind, randomised controlled 4-week study involving 58 postmenopausal women was used to assess the chronic effects of milk PL consumption (0, 3 or 5 g-PL/day) on lipid metabolism and gut microbiota. The acute effects of milk PL on intestinal absorption and metabolism of cholesterol were assessed in a randomised controlled crossover study using tracers in ileostomy patients. RESULTS Over 4 weeks, milk PL significantly reduced fasting and postprandial plasma concentrations of cholesterol and surrogate lipid markers of cardiovascular disease risk, including total/high-density lipoprotein-cholesterol and apolipoprotein (Apo)B/ApoA1 ratios. The highest PL dose preferentially induced a decreased number of intestine-derived chylomicron particles. Also, milk PL increased faecal loss of coprostanol, a gut-derived metabolite of cholesterol, but major bacterial populations and faecal short-chain fatty acids were not affected by milk PL, regardless of the dose. Acute ingestion of milk PL by ileostomy patients shows that milk PL decreased cholesterol absorption and increased cholesterol-ileal efflux, which can be explained by the observed co-excretion with milk sphingomyelin in the gut. CONCLUSION The present data demonstrate for the first time in humans that milk PL can improve the cardiometabolic health by decreasing several lipid cardiovascular markers, notably through a reduced intestinal cholesterol absorption involving specific interactions in the gut, without disturbing the major bacterial phyla of gut microbiota. TRIAL REGISTRATION NUMBER NCT02099032 and NCT02146339; Results.
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Affiliation(s)
- Cécile Vors
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
| | - Laurie Joumard-Cubizolles
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - Manon Lecomte
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
| | - Emmanuel Combe
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
| | - Lemlih Ouchchane
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, 63000, Clermont-Ferrand, France
- CHU Clermont-Ferrand, Unité de Biostatistique-Informatique Médicale, 63000, Clermont-Ferrand, France
| | - Jocelyne Drai
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- Unité de Nutrition Endocrinologie Métabolisme, Service de Biochimie, Centre de Biologie et de Pathologie Sud, Hospices Civils de Lyon, 69310, Pierre-Bénite, France
| | - Ketsia Raynal
- ACTALIA Dairy Products and Technologies, 17700, Surgères, France
| | | | - Laure Meiller
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
| | - Mélanie Le Barz
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
| | - Patrice Gaborit
- ACTALIA Dairy Products and Technologies, 17700, Surgères, France
| | - Aurélie Caille
- CHU Clermont-Ferrand, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - Monique Sothier
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
| | - Carla Domingues-Faria
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - Adeline Blot
- CHU Clermont-Ferrand, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - Aurélie Wauquier
- Université Clermont Auvergne, INRA, UMR 454, MEDIS, 63000, Clermont-Ferrand, France
| | - Emilie Blond
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- Unité de Nutrition Endocrinologie Métabolisme, Service de Biochimie, Centre de Biologie et de Pathologie Sud, Hospices Civils de Lyon, 69310, Pierre-Bénite, France
| | - Valérie Sauvinet
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
| | - Geneviève Gésan-Guiziou
- STLO, Science et Technologie du Lait et de l’Œuf, INRA, AGROCAMPUS OUEST, 35000, Rennes, France
| | | | - Philippe Moulin
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- Fédération d’Endocrinologie, Maladies Métaboliques, Diabète et Nutrition, Hôpital Louis Pradel, Hospices Civils de Lyon, 69500, Bron, France
| | - David Cheillan
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- Unité Maladies Héréditaires du Métabolisme, Service de Biochimie et Biologie Moléculaire Grand Est, Centre de Biologie et de Pathologie Est, Hospices Civils de Lyon, 69500, Bron, France
| | - Hubert Vidal
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
| | - Béatrice Morio
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
| | - Eddy Cotte
- Université Claude Bernard Lyon 1, Faculté de médecine Lyon-Sud-Charles Mérieux, EMR 3738, 69600, Oullins, France
- Centre Hospitalier Lyon Sud, Service de Chirurgie Digestive, Hospices Civils de Lyon, 69310, Pierre-Bénite, France
| | | | - Martine Laville
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
| | | | - Stéphanie Lambert-Porcheron
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
- Hospices Civils de Lyon, 69000, Lyon, France
| | - Corinne Malpuech-Brugère
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, 63000, Clermont-Ferrand, France
| | - Marie-Caroline Michalski
- Univ Lyon, CarMeN Laboratory, INSERM, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Charles Mérieux Medical School, 69600, Oullins, France
- CRNH Rhône-Alpes, Hospices Civils de Lyon, CENS, Centre de Recherche en Nutrition Humaine Rhône-Alpes, 69310, Pierre-Bénite, France
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41
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Bourlieu C, Mahdoueni W, Paboeuf G, Gicquel E, Ménard O, Pezennec S, Bouhallab S, Deglaire A, Dupont D, Carrière F, Vié V. Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption. Biochimie 2020; 169:95-105. [DOI: 10.1016/j.biochi.2019.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 12/07/2019] [Indexed: 12/11/2022]
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42
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Millar CL, Jiang C, Norris GH, Garcia C, Seibel S, Anto L, Lee JY, Blesso CN. Cow's milk polar lipids reduce atherogenic lipoprotein cholesterol, modulate gut microbiota and attenuate atherosclerosis development in LDL-receptor knockout mice fed a Western-type diet. J Nutr Biochem 2020; 79:108351. [PMID: 32007663 DOI: 10.1016/j.jnutbio.2020.108351] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 01/07/2020] [Accepted: 01/09/2020] [Indexed: 11/18/2022]
Abstract
Milk sphingomyelin (SM), a polar lipid (PL) component of milk fat globule membranes, is protective against dyslipidemia. However, it is unclear whether ingestion of milk PLs protect against atherosclerosis. To determine this, male LDLr-/- mice (age 6 weeks) were fed ad libitum either a high-fat, added-cholesterol diet (CTL; 45% kcal from fat, 0.2% cholesterol by weight; n=15) or the same diet supplemented with 1% milk PL (1% MPL; n=15) or 2% milk PL (2% MPL; n=15) added by weight from butter serum. After 14 weeks on diets, mice fed 2% MPL had significantly lower serum cholesterol (-51%) compared to CTL (P<.01), with dose-dependent effects in lowering VLDL- and LDL-cholesterol. Mice fed 2% MPL displayed lower inflammatory markers in the serum, liver, adipose and aorta. Notably, milk PLs reduced atherosclerosis development in both the thoracic aorta and the aortic root, with 2% MPL-fed mice having significantly lower neutral lipid plaque size by 59% (P<.01) and 71% (P<.02) compared to CTL, respectively. Additionally, the 2% MPL-fed mice had greater relative abundance of Bacteroidetes, Actinobacteria and Bifidobacterium, and lower Firmicutes in cecal feces compared to CTL. Milk PL feeding resulted in significantly different microbial communities as demonstrated by altered beta diversity indices. In summary, 2% MPL strongly reduced atherogenic lipoprotein cholesterol, modulated gut microbiota, lowered inflammation and attenuated atherosclerosis development. Thus, milk PL content may be important to consider when choosing dairy products as foods for cardiovascular disease prevention.
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Affiliation(s)
- Courtney L Millar
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Christina Jiang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Gregory H Norris
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Chelsea Garcia
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Samantha Seibel
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Liya Anto
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Ji-Young Lee
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269
| | - Christopher N Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269.
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43
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Mozaffarian D. Dietary and policy priorities to reduce the global crises of obesity and diabetes. ACTA ACUST UNITED AC 2020. [DOI: 10.1038/s43016-019-0013-1] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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44
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Zheng L, Fleith M, Giuffrida F, O'Neill BV, Schneider N. Dietary Polar Lipids and Cognitive Development: A Narrative Review. Adv Nutr 2019; 10:1163-1176. [PMID: 31147721 PMCID: PMC6855982 DOI: 10.1093/advances/nmz051] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Polar lipids are amphiphilic lipids with a hydrophilic head and a hydrophobic tail. Polar lipids mainly include phospholipids and sphingolipids. They are structural components of neural tissues, with the peak rate of accretion overlapping with neurodevelopmental milestones. The critical role of polar lipids in cognitive development is thought to be mediated through the regulation of signal transduction, myelination, and synaptic plasticity. Animal products (egg, meat, and dairy) are the major dietary sources of polar lipids for children and adults, whereas human milk and infant formula provide polar lipids to infants. Due to the differences observed in both concentration and proportion of polar lipids in human milk, the estimated daily intake in infants encompasses a wide range. In addition, health authorities define neither intake recommendations nor guidelines for polar lipid intake. However, adequate intake is defined for 2 nutrients that are elements of these polar lipids, namely choline and DHA. To date, limited studies exist on the brain bioavailability of dietary polar lipids via either placental transfer or the blood-brain barrier. Nevertheless, due to their role in pre- and postnatal development of the brain, there is a growing interest for the use of gangliosides, which are sphingolipids, as a dietary supplement for pregnant/lactating mothers or infants. In line with this, supplementing gangliosides and phospholipids in wild-type animals and healthy infants does suggest some positive effects on cognitive performance. Whether there is indeed added benefit of supplementing polar lipids in pregnant/lactating mothers or infants requires more clinical research. In this article, we report findings of a review of the state-of-the-art evidence on polar lipid supplementation and cognitive development. Dietary sources, recommended intake, and brain bioavailability of polar lipids are also discussed.
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Affiliation(s)
- Lu Zheng
- Nestec Ltd., Nestlé Research, Lausanne, Switzerland
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45
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Protective properties of milk sphingomyelin against dysfunctional lipid metabolism, gut dysbiosis, and inflammation. J Nutr Biochem 2019; 73:108224. [DOI: 10.1016/j.jnutbio.2019.108224] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 06/25/2019] [Accepted: 07/31/2019] [Indexed: 12/20/2022]
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46
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Le Barz M, Boulet MM, Calzada C, Cheillan D, Michalski MC. Alterations of endogenous sphingolipid metabolism in cardiometabolic diseases: Towards novel therapeutic approaches. Biochimie 2019; 169:133-143. [PMID: 31614170 DOI: 10.1016/j.biochi.2019.10.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Accepted: 10/08/2019] [Indexed: 12/16/2022]
Abstract
The increasing prevalence of obesity and metabolic diseases is a worldwide public health concern, and the advent of new analytical technologies has made it possible to highlight the involvement of some molecules, such as sphingolipids (SL), in their pathophysiology. SL are constituents of cell membranes, lipoproteins and lipid droplets (LD), and are now considered as bioactive molecules. Indeed, growing evidence suggests that SL, characterized by diverse families and species, could represent one of the main regulators of lipid metabolism. There is an increasing amount of data reporting that plasma SL profile is altered in metabolic diseases. However, less is known about SL metabolism dysfunction in cells and tissues and how it may impact the lipoprotein metabolism, its functionality and composition. In cardiometabolic pathologies, the link between serum SL concentrations and alterations of their metabolism in various organs and LD is still unclear. Pharmacological approaches have been developed in order to activate or inhibit specific key enzymes of the SL metabolism, and to positively modulate SL profile or related metabolic pathways. Nevertheless, little is known about the long-term impact of such approaches in humans and the current literature still focuses on the decomposition of the different parts of this complex system rather than performing an integrated analysis of the whole SL metabolism. In addition, since SL can be provided from exogenous sources, it is also of interest to evaluate their impact on the homeostasis of endogenous SL metabolism, which could be beneficial in prevention or treatment of obesity and related metabolic disorders.
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Affiliation(s)
- Mélanie Le Barz
- Univ Lyon, CarMeN Laboratory, Inserm, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, Fr-69310, France.
| | - Marie Michèle Boulet
- Univ Lyon, CarMeN Laboratory, Inserm, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, Fr-69310, France.
| | - Catherine Calzada
- Univ Lyon, CarMeN Laboratory, Inserm, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, Fr-69310, France.
| | - David Cheillan
- Univ Lyon, CarMeN Laboratory, Inserm, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, Fr-69310, France; Service Biochimie et Biologie Moléculaire Grand Est, Centre de Biologie Est, Hospices Civils de Lyon, 69677, Bron, France.
| | - Marie-Caroline Michalski
- Univ Lyon, CarMeN Laboratory, Inserm, INRA, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, Fr-69310, France.
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47
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Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan CS. Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 2019; 8:E383. [PMID: 31480707 PMCID: PMC6769948 DOI: 10.3390/foods8090383] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 02/06/2023] Open
Abstract
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.
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Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Haotian Zheng
- Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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Beals E, Kamita SG, Sacchi R, Demmer E, Rivera N, Rogers-Soeder TS, Gertz ER, Van Loan MD, German JB, Hammock BD, Smilowitz JT, Zivkovic AM. Addition of milk fat globule membrane-enriched supplement to a high-fat meal attenuates insulin secretion and induction of soluble epoxide hydrolase gene expression in the postprandial state in overweight and obese subjects. J Nutr Sci 2019; 8:e16. [PMID: 31080589 PMCID: PMC6498758 DOI: 10.1017/jns.2019.11] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 12/13/2022] Open
Abstract
CVD and associated metabolic diseases are linked to chronic inflammation, which can be modified by diet. The objective of the present study was to determine whether there is a difference in inflammatory markers, blood metabolic and lipid panels and lymphocyte gene expression in response to a high-fat dairy food challenge with or without milk fat globule membrane (MFGM). Participants consumed a dairy product-based meal containing whipping cream (WC) high in saturated fat with or without the addition of MFGM, following a 12 h fasting blood draw. Inflammatory markers including IL-6 and C-reactive protein, lipid and metabolic panels and lymphocyte gene expression fold changes were measured using multiplex assays, clinical laboratory services and TaqMan real-time RT-PCR, respectively. Fold changes in gene expression were determined using the Pfaffl method. Response variables were converted into incremental AUC, tested for differences, and corrected for multiple comparisons. The postprandial insulin response was significantly lower following the meal containing MFGM (P < 0·01). The gene encoding soluble epoxide hydrolase (EPHX2) was shown to be more up-regulated in the absence of MFGM (P = 0·009). Secondary analyses showed that participants with higher baseline cholesterol:HDL-cholesterol ratio (Chol:HDL) had a greater reduction in gene expression of cluster of differentiation 14 (CD14) and lymphotoxin β receptor (LTBR) with the WC+MFGM meal. The protein and lipid composition of MFGM is thought to be anti-inflammatory. These exploratory analyses suggest that addition of MFGM to a high-saturated fat meal modifies postprandial insulin response and offers a protective role for those individuals with higher baseline Chol:HDL.
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Key Words
- ARA, arachidonic acid
- CD14, cluster of differentiation 14
- CRP, C-reactive protein
- Chol:HDL, cholesterol:HDL-cholesterol ratio
- Cytokines
- EPHX2, soluble epoxide hydrolase
- Inflammatory markers
- LBP, lipopolysaccharide binding protein
- LPS, lipopolysaccharide
- LTBR, lymphotoxin β receptor
- MFGM, milk fat globule membrane
- MetS, metabolic syndrome
- Metabolic syndrome
- Milk fat globule membrane
- Overweight
- Postprandial inflammation
- SAA, serum amyloid A
- Saturated fat
- T2DM, type 2 diabetes mellitus
- WC, whipping cream
- iAUC, incremental AUC
- sEH, soluble epoxide hydrolase
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Affiliation(s)
- Elizabeth Beals
- Department of Nutrition, University of California, Davis, CA, USA
| | - S. G. Kamita
- Department of Entomology, University of California, Davis, CA, USA
| | - R. Sacchi
- Department of Nutrition, University of California, Davis, CA, USA
| | - E. Demmer
- Department of Nutrition, University of California, Davis, CA, USA
| | - N. Rivera
- Department of Nutrition, University of California, Davis, CA, USA
| | | | - E. R. Gertz
- US Department of Agriculture/Agricultural Research Service Western Human Nutrition Research Center, Davis, CA, USA
| | - M. D. Van Loan
- Department of Nutrition, University of California, Davis, CA, USA
- US Department of Agriculture/Agricultural Research Service Western Human Nutrition Research Center, Davis, CA, USA
| | - J. B. German
- Foods for Health Institute, University of California, Davis, CA, USA
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - B. D. Hammock
- Department of Entomology, University of California, Davis, CA, USA
| | - J. T. Smilowitz
- Foods for Health Institute, University of California, Davis, CA, USA
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - A. M. Zivkovic
- Department of Nutrition, University of California, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, CA, USA
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Milard M, Penhoat A, Durand A, Buisson C, Loizon E, Meugnier E, Bertrand K, Joffre F, Cheillan D, Garnier L, Viel S, Laugerette F, Michalski MC. Acute effects of milk polar lipids on intestinal tight junction expression: towards an impact of sphingomyelin through the regulation of IL-8 secretion? J Nutr Biochem 2019; 65:128-138. [DOI: 10.1016/j.jnutbio.2018.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/30/2018] [Accepted: 12/12/2018] [Indexed: 02/07/2023]
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Milard M, Laugerette F, Durand A, Buisson C, Meugnier E, Loizon E, Louche-Pelissier C, Sauvinet V, Garnier L, Viel S, Bertrand K, Joffre F, Cheillan D, Humbert L, Rainteau D, Plaisancié P, Bindels LB, Neyrinck AM, Delzenne NM, Michalski MC. Milk Polar Lipids in a High-Fat Diet Can Prevent Body Weight Gain: Modulated Abundance of Gut Bacteria in Relation with Fecal Loss of Specific Fatty Acids. Mol Nutr Food Res 2019; 63:e1801078. [DOI: 10.1002/mnfr.201801078] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/18/2018] [Indexed: 01/14/2023]
Affiliation(s)
- Marine Milard
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
| | - Fabienne Laugerette
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
| | - Annie Durand
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
| | - Charline Buisson
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
| | - Emmanuelle Meugnier
- Univ Lyon; CarMeN Laboratory; INSERM; INRA; INSA Lyon; Université Claude Bernard Lyon 1; 69600 Oullins France
| | - Emmanuelle Loizon
- Univ Lyon; CarMeN Laboratory; INSERM; INRA; INSA Lyon; Université Claude Bernard Lyon 1; 69600 Oullins France
| | - Corinne Louche-Pelissier
- Centre de Recherche en Nutrition Humaine (CRNH) Rhône-Alpes; Centre Européen Pour la Nutrition et la Santé; Centre Hospitalier Lyon Sud; Université Claude Bernard Lyon 1; INSERM, Hospices Civils de Lyon F-69310 Pierre Bénite France
| | - Valérie Sauvinet
- Centre de Recherche en Nutrition Humaine (CRNH) Rhône-Alpes; Centre Européen Pour la Nutrition et la Santé; Centre Hospitalier Lyon Sud; Université Claude Bernard Lyon 1; INSERM, Hospices Civils de Lyon F-69310 Pierre Bénite France
| | - Lorna Garnier
- Laboratoire d'Immunologie; Hospices Civils de Lyon; Centre Hospitalier Lyon Sud; Pierre-Bénite France
| | - Sébastien Viel
- Laboratoire d'Immunologie; Hospices Civils de Lyon; Centre Hospitalier Lyon Sud; Pierre-Bénite France
| | | | | | - David Cheillan
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
- Service Biochimie et Biologie Moléculaire Grand Est; Centre de Biologie Est; Hospices Civils de Lyon; Lyon France
| | - Lydie Humbert
- Sorbonne Universités; UPMC Univ. Paris 06; École normale supérieure; PSL Research University; CNRS, INSERM, APHP, Laboratoire des Biomolécules (LBM), 27 rue de Chaligny Paris 75005 France
| | - Dominique Rainteau
- Sorbonne Universités; UPMC Univ. Paris 06; École normale supérieure; PSL Research University; CNRS, INSERM, APHP, Laboratoire des Biomolécules (LBM), 27 rue de Chaligny Paris 75005 France
| | - Pascale Plaisancié
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
| | - Laure B. Bindels
- Louvain Drug Research Institute; Metabolism and Nutrition Research Group; Université catholique de Louvain; Brussels Belgium
| | - Audrey M. Neyrinck
- Louvain Drug Research Institute; Metabolism and Nutrition Research Group; Université catholique de Louvain; Brussels Belgium
| | - Nathalie M. Delzenne
- Louvain Drug Research Institute; Metabolism and Nutrition Research Group; Université catholique de Louvain; Brussels Belgium
| | - Marie-Caroline Michalski
- Univ Lyon; CarMeN Laboratory; INSERM U1060; INRA U1397; INSA Lyon; Université Claude Bernard Lyon 1; 69621 Villeurbanne France
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