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Pan Y, Liu Y, Zhao J, Cui L, Li X, Liu L, Kouame KJEP, Wang Z, Tan X, Jiang Y, Gao C. Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion. Food Chem 2024; 447:139008. [PMID: 38513488 DOI: 10.1016/j.foodchem.2024.139008] [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: 12/19/2023] [Revised: 03/04/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
We hypothesized that the addition of milk fat globule membranes (MFGMs) to infant formula would improve its lipolysis, making it more similar to human milk (HM) and superior to commercial infant formula (CIF) in fat digestion. Therefore, we prepared two model infant formulas (MIFs) by adding MFGMs to dairy ingredients in different ways and compared their fat digestion behavior with those of HM and CIF. MFGMs were added alone (MIF1) and with other milk-based materials (MIF2) before homogenization. The addition of MFGMs reduced the flocculation of lipids and proteins in the gastric phase and promoted lipolysis in the intestine phase. The amount of free fatty acids released followed the order of HM > MIF1 > CIF ≥ MIF2. After digestion, the number of different glyceride species between each sample and HM reached 64 (MIF1), 73 (MIF2), 67 (CIF1), and 72 (CIF2). In conclusion, the fat digestion of MIF1 had the highest similarity with HM.
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Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Jiayi Zhao
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Liqin Cui
- Heilongjiang Beingmate Dairy Co., Ltd., 151400 Suihua, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Zhong Wang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xin Tan
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yanxi Jiang
- Beingmate Group Co., Ltd., 311113 Hangzhou, China
| | - Chao Gao
- Heilongjiang Beingmate Dairy Co., Ltd., 151400 Suihua, China
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Mendonça MA, Arruda SF, de Alencar ER, Araújo WMC. Fat globule diameter in infant formulas. Nutrition 2024; 121:112264. [PMID: 38458145 DOI: 10.1016/j.nut.2023.112264] [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: 06/05/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 03/10/2024]
Abstract
OBJECTIVES The lipid fraction, fatty acid profile, and diameter of fat globules of infant formulas show great differences from human milk. These characteristics influence fat digestion and, consequently, the development and health of infants. The aim of this study was to evaluate the diameter of fat globules in infant formulas and compare them with those in human milk. METHODS The diameter of fat globules of 10 infant formulas and human milk samples was determined using scanning electron microscopy. RESULTS The starter infant formula was the only one that showed a mean diameter value (3.52 ± 2.17 µm) similar to that obtained for human milk (3.44 ± 1.68 µm). The starter infant formula showed the highest values of volume-surface D3,2 (6.13 µm) and volume-weighted D4,3, (7.05 µm) mean diameters among the infant formulas analyzed, and close to those obtained for the human milk sample (5.16 and 5.98 µm, respectively). The infant formulas whey protein partially hydrolyzed, soy protein isolate-based, whey protein extensively hydrolyzed, and thickened with pregelatinized starch had the lowest mean diameters of fat globules 0.64 ± 0.22, 0.70 ± 0.19, 1.06 ± 0.34, and 1.22 ± 0.48 µm, respectively. CONCLUSION The analysis of principal components showed that none of the analyzed infant formulas had similarity with the diameter of fat globules and the fatty acid profile of human milk.
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Affiliation(s)
- Márcio Antônio Mendonça
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Campus Darcy Ribeiro, Asa Norte, Brasília, Brazil
| | - Sandra Fernandes Arruda
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília, Campus Darcy Ribeiro, Asa Norte, Brasília, Brazil
| | | | - Wilma Maria Coelho Araújo
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília, Campus Darcy Ribeiro, Asa Norte, Brasília, Brazil.
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3
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Pan Y, Liu S, Zhang X, Li X, Liu L, Hao D, Cui L, Ma C, Dang X, Xu Y, Wang Y. Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4331-4341. [PMID: 38299439 DOI: 10.1002/jsfa.13319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/19/2023] [Accepted: 01/18/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND Human milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model. RESULTS Pasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane-covered lipid droplets turned into protein-covered lipid droplets, which aggravated lipid-protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray-dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn-2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray-dried HMFAE. CONCLUSION Milk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Shuming Liu
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Xueying Zhang
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Donghai Hao
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Liqin Cui
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Chunli Ma
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaoqing Dang
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yanling Xu
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yongshun Wang
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
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4
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Kankaanpää S, Nurmi M, Lampimäki M, Leskinen H, Nieminen A, Samoylenko A, Vainio SJ, Mäkinen S, Ahonen L, Kangasluoma J, Petäjä T, Viitala S. Comparative analysis of the effects of different purification methods on the yield and purity of cow milk extracellular vesicles. JOURNAL OF EXTRACELLULAR BIOLOGY 2024; 3:e149. [PMID: 38938848 PMCID: PMC11080921 DOI: 10.1002/jex2.149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 02/21/2024] [Accepted: 03/29/2024] [Indexed: 06/29/2024]
Abstract
Isolation of extracellular vesicles (EV) has been developing rapidly in parallel with the interest in EVs. However, commonly utilized protocols may not suit more challenging sample matrixes and could potentially yield suboptimal results. Knowing and assessing the pitfalls of isolation procedure to be used, should be involved to some extent for EV analytics. EVs in cow milk are of great interest due to their abundancy and large-scale availability as well as their cross-species bioavailability and possible use as drug carriers. However, the characteristics of milk EVs overlap with those of other milk components. This makes it difficult to isolate and study EVs individually. There exists also a lack of consensus for isolation methods. In this study, we demonstrated the differences between various differential centrifugation-based approaches for isolation of large quantities of EVs from cow milk. Samples were further purified with gradient centrifugation and size exclusion chromatography (SEC) and differences were analyzed. Quality measurements were conducted on multiple independent platforms. Particle analysis, electron microscopy and RNA analysis were used, to comprehensively characterize the isolated samples and to identify the limitations and possible sources of contamination in the EV isolation protocols. Vesicle concentration to protein ratio and RNA to protein ratios were observed to increase as samples were purified, suggesting co-isolation with major milk proteins in direct differential centrifugation protocols. We demonstrated a novel size assessment of vesicles using a particle mobility analyzer that matched the sizing using electron microscopy in contrast to commonly utilized nanoparticle tracking analysis. Based on the standards of the International Society for Extracellular Vesicles and the quick checklist of EV-Track.org for EV isolation, we emphasize the need for complete characterization and validation of the isolation protocol with all EV-related work to ensure the accuracy of results and allow further analytics and experiments.
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Affiliation(s)
| | - Markus Nurmi
- Natural Resources Institute FinlandJokioinenFinland
| | - Markus Lampimäki
- Institute for Atmospheric and Earth System Research (INAR) / PhysicsUniversity of HelsinkiHelsinkiFinland
| | | | - Anni Nieminen
- Metabolomics Unit, Institute for Molecular Medicine FinlandUniversity of HelsinkiHelsinkiFinland
| | - Anatoliy Samoylenko
- University of Oulu, Kvantum Institute, Infotech Oulu, Faculty of Biochemistry and Molecular Medicine, Disease Networks Research UnitOulu UniversityOuluFinland
| | - Seppo J. Vainio
- University of Oulu, Kvantum Institute, Infotech Oulu, Faculty of Biochemistry and Molecular Medicine, Disease Networks Research UnitOulu UniversityOuluFinland
| | - Sari Mäkinen
- Natural Resources Institute FinlandJokioinenFinland
| | - Lauri Ahonen
- Institute for Atmospheric and Earth System Research (INAR) / PhysicsUniversity of HelsinkiHelsinkiFinland
| | - Juha Kangasluoma
- Institute for Atmospheric and Earth System Research (INAR) / PhysicsUniversity of HelsinkiHelsinkiFinland
| | - Tuukka Petäjä
- Institute for Atmospheric and Earth System Research (INAR) / PhysicsUniversity of HelsinkiHelsinkiFinland
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5
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He J, Si R, Wang Y, Ji R, Ming L. Lipidomic and proteomic profiling identifies the milk fat globule membrane composition of milk from cows and camels. Food Res Int 2024; 179:113816. [PMID: 38342514 DOI: 10.1016/j.foodres.2023.113816] [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: 07/18/2023] [Revised: 11/21/2023] [Accepted: 12/02/2023] [Indexed: 02/13/2024]
Abstract
This study was designed to detect lipidomic and proteomic differences in the milk fat globule membrane (MFGM) fractions of cow and camel milk samples. In total, 353 lipid species were detected in these analyses, including 77 PEs, 30 PCs, 28 PIs, 59 SMs, 54 Cers, 13 LPCs, 14 LPEs, 20 PSs, and 4 PGs. These included 54 polar lipid species that differed significantly in abundance between cow and camel milk. Glycerophospholipid metabolism was identified as a core metabolic pathway associated with camel milk composition. Furthermore, 547 proteins exhibiting differential abundance were identified by a label-free proteomics methodology when comparing samples of MFGMfrom camels and cows. Of these proteins, those that differed most in expression between these groups were associated with metabolic pathways, including endoplasmic reticulum activity, endocytosis, and PI3K-Akt signaling. In conclusion, our findings provide a more thorough understanding of the composition of MFGM and its physiological significance, hence offering robust evidence for the potential utilization of camel milk as a nutritional resource in future developments.
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Affiliation(s)
- Jing He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China- Mongolia Belt and Road Joint Laboratory on Biopolymer Applications, Hohhot 010018, China.
| | - Rendalai Si
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China- Mongolia Belt and Road Joint Laboratory on Biopolymer Applications, Hohhot 010018, China.
| | - Yulin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China- Mongolia Belt and Road Joint Laboratory on Biopolymer Applications, Hohhot 010018, China
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China- Mongolia Belt and Road Joint Laboratory on Biopolymer Applications, Hohhot 010018, China.
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China- Mongolia Belt and Road Joint Laboratory on Biopolymer Applications, Hohhot 010018, China.
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6
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Wu Y, Sun Y, Chen R, Qiao Y, Zhang Q, Li Q, Wang X, Pan Y, Li S, Wang Z. Analysis for lipid nutrient differences in the milk of 13 species from a quantitative non-targeted lipidomics perspective. Food Chem X 2023; 20:101024. [PMID: 38144754 PMCID: PMC10740049 DOI: 10.1016/j.fochx.2023.101024] [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: 09/08/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/26/2023] Open
Abstract
Lipids are essential organic components in milk and have been associated with various health benefits for newborns. However, a comprehensive analysis of lipid profiles across multiple species and levels has been lacking. In this study, we employed liquid chromatography-tandem mass spectrometry (LC-MS/MS) to accurately determine the absolute content of lipid molecules. It revealed that ruminants exhibit a higher concentration of short-chain fatty acids compared to non-ruminants. Additionally, we identified ALC (camel), MGH (horse), and DZD (donkey) as species that display similarities to components found in human milk fat. Remarkably, it reveals that porcine milk fat is characterized by long chain lengths, low saturation, and a high proportion of essential fatty acids. PS (22:5_18:2) could potentially serve as a biomarker in porcine milk. These unique characteristics present potential opportunities for the utilization of porcine milk. Overall, our findings provide valuable insights into the lipidomics profiles of milk from different species.
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Affiliation(s)
| | | | | | - Yanjun Qiao
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Qiu Zhang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Qian Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaowei Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Yuan Pan
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Siyi Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Zeying Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
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7
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Liu B, Liang YH, He YZ, Ye W, Deng ZY, Li J, Guo S. Differences in fat digestion from milk of different Species: In vitro gastrointestinal digestion model for infants. Food Res Int 2023; 174:113571. [PMID: 37986442 DOI: 10.1016/j.foodres.2023.113571] [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: 07/06/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
The differences in the milk fat digestion from goat milk (GM), camel milk (CM), bovine milk (BM), sheep milk (SM), mare milk (MM) and human milk (HM) using an in vitro gastrointestinal digestion model for simulated infants were investigated. The particle size distributions in goat and mare milk were similar to that of HM after digestion in the small intestine. During in vitro digestion, the zeta-potential change of MM was more consistent with that of HM. After 60 min of gastric digestion, the lipolysis degree (LD) of different milks were<2%, of which the highest LD was MM (1.84%), followed by HM (1.45%). At the end of intestinal digestion, the LD of HM was the highest, reaching 88.47%, and the LD of SM was similar to that of HM, reaching 83.92%, followed by GM (57.00%), BM (40.98%) and MM (39.37%), respectively, the LD of CM was only 29.99%, which was much lower than HM. The results of the glyceride composition hierarchical clustering analysis revealed that MM and HM were clustered into one category at the end of gastric and intestinal digestion. This study provides a scientific basis for the development of lipid ingredients in infant formula.
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Affiliation(s)
- Biao Liu
- College of Food Science and Nutritional Engineering, China agricultural University, 100083 Beijing, PR China
| | - Ye-Hui Liang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, PR China
| | - Yang-Zheng He
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, PR China
| | - Wenhui Ye
- Inner Mongolia Yili Industrial Group Co., ltd, 010110 Hohhot, PR China
| | - Ze-Yuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, PR China
| | - Jing Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, PR China.
| | - Shuntang Guo
- College of Food Science and Nutritional Engineering, China agricultural University, 100083 Beijing, PR China.
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8
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Ma Q, Zhang X, Li X, Liu L, Liu S, Hao D, Bora AFM, Kouame KJEP, Xu Y, Liu W, Li J. Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants. Food Res Int 2023; 174:113574. [PMID: 37986523 DOI: 10.1016/j.foodres.2023.113574] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Differences in the composition and structure of lipid droplets in infant formula (IF) and human milk (HM) can affect the fat digestion of infants, leading to high risk of metabolic diseases during later stages of growth. Recently, interest in simulating HM fat (HMF) has gradually increased due to its beneficial functions for infants. Much research focuses on the simulation of fatty acids and triacylglycerols. Enzymatic combined with new technologies such as carbodiimide coupling immobilization enzymes, solvent-free synthesis, and microbial fermentation can improve the yield of simulated HMF. Furthermore, fat modification in next-generation IF requires attention to the impact on the structure and function of milk fat globules (MFG). This review also summarizes the latest reports on MFG structure simulation, mainly related to the addition method and sequence of membrane components, and other milk processing steps. Although some of the simulated HMF technologies and products have been applied to currently commercially available IF, the cost is still high. Furthermore, understanding the fat decomposition of simulated HMF during digestion and assessing its nutritional effects on infants later in life is also a huge challenge. New process development and more clinical studies are needed to construct and evaluate simulated HMF in the future.
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Affiliation(s)
- Qian Ma
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
| | - Shuming Liu
- Heilongjiang Beingmate Dairy Company Ltd, Suihua 151499, China
| | - Donghai Hao
- Heilongjiang Beingmate Dairy Company Ltd, Suihua 151499, China
| | - Awa Fanny Massounga Bora
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Yanling Xu
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Wenli Liu
- Heilongjiang Beingmate Dairy Company Ltd, Suihua 151499, China
| | - Jiajun Li
- Heilongjiang Yaolan Dairy Technology Stock Company Ltd, Harbin 150010, China
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9
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Zacaron TM, Francisquini JD, Perrone ÍT, Stephani R. The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and isotherm. J DAIRY RES 2023; 90:299-305. [PMID: 37807753 DOI: 10.1017/s0022029923000456] [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] [Indexed: 10/10/2023]
Abstract
Homogenisation is a widely used technique in manufacturing powdered milk with a direct impact on product solubility, and the homogenisation pressure is a central attribute of this process. We aimed to understand the effect of increasing homogenisation pressures (0/0, 15/5, and 75/5 MPa, 1st/2nd stages) on particle-size distribution during homogenised whole milk powder manufacture and rehydration of the final product. The fluid milk was thermally treated, homogenised, concentrated by rotary evaporation, and then dried using a spray dryer. Particle size (Dv90) was monitored at all stages of the manufacturing process. The final product (milk powder) was analysed using particle-size distribution, electronic scanning microscopy, water activity, and isotherms. The results demonstrated that increasing the homogenisation pressure leads to milk powder with smaller particle size when rehydrated (Dv90 values: 6.08, 1.48 and 0.64 μm for 0, 20 and 80 MPa, respectively). Furthermore, the volume (%) of the particles in the 'sub-micro' region (smaller than 1.0 μm) presented an inversely proportional profile to the homogenisation pressure (homogenised fluid milk: 86.1, 29.3 and 2.4%; concentrated milk: 86.1, 26.5 and 5.7%, and reconstituted milk powder: 84.2, 31.8 and 10.9%). Surprisingly, this pattern was not observed in the SPAN value (which corresponds to the width or range of the size distribution based on the volume). Additionally, the increase in the homogenisation pressure did not affect the sorption isotherm pattern. These results demonstrate that increasing the homogenisation pressure decreases the particle size of the reconstituted powdered milk, indicating the potential for future studies on how this phenomenon affects its physicochemical and final product properties.
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Affiliation(s)
| | | | - Ítalo Tuler Perrone
- Faculty of Pharmacy, Federal University of Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil
| | - Rodrigo Stephani
- Department of Chemistry, Federal University of Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil
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10
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Vélez MA, Wolf VI, Espariz M, Acciarri G, Magni C, Hynes E, Perotti MC. Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase. Food Res Int 2023; 169:112861. [PMID: 37254435 DOI: 10.1016/j.foodres.2023.112861] [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: 08/04/2022] [Revised: 02/02/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
The use of esterase/lipase enzymes of different origins in food industry is a widely employed strategy to enhance the formation of characteristic aromatic compounds derived from fat and diversify flavour. In the present work, we studied EstA enzyme of Enterococcus faecalis and a high purity Rhizomucor miehei lipase (Palatase). EstA was obtained recombinantly in Escherichia coli BL21 (DE3), and optimum esterase activity was detected at pH 6.75 and 40 °C. We evaluated the effect of the enzymes on milk mixtures prepared with different fat contents (2.8 and 6%) and structure (native or homogenized) on volatile compounds profiles. The milk fat structure before and after the application of low homogenization was characterized by dynamic light dispersion and microscopy. Native milk fat mixtures presented particles of 4.6 μm and 184 nm and homogenized mixtures had particles of 1.4 μm and 258 nm; microscopy images were in concordance with these results. Fifteen volatile compounds were identified, including ketones, esters, alcohols, and acids. We showed the key role of milk fat levels and microstructure in the nature of the volatile compounds produced by the R. miehei enzyme. Both in native or homogenized states, the highest content of fat favored a higher production of acids whereas the lowest fat level favored a higher esters production along with a more balanced volatile profile. For EstA enzyme, results showed a limited action on fat, as biosynthesis of esters only increased with the highest fat level homogenized.
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Affiliation(s)
- María A Vélez
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Martín Espariz
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Giuliana Acciarri
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Christian Magni
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Erica Hynes
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
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11
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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12
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Fan X, Yuan X, Huang M, Wang C, Jiang H, Zhang X, Sun H. Goat milk powder supplemented with branched-chain fatty acid: influence on quality and microstructure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2631-2640. [PMID: 36494899 DOI: 10.1002/jsfa.12379] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 11/22/2022] [Accepted: 12/10/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Branched-chain fatty acid (BCFA) is effective in preventing and helping to treat neonatal necrotizing enterocolitis. It is essential to supplement goat-milk powder for formula-fed preterm infants with BCFA. In this study, the quality and microstructures of milk powders supplemented with different concentrations of BCFA were evaluated, using goat milk powder without BCFA as the control group (CG). RESULTS In comparison with the CG, goat milk powder supplemented with BCFA exhibited smaller fat globules and a significant drop in overall particle size. During 16 weeks of storage, BCFA-supplemented groups showed suitable moisture content and viscosity and good solubility. The BCFA also helped reduce the number of folds on the surface of the milk powder particles. CONCLUSION The findings of this study indicate that goat milk powders with BCFA exhibit differences in quality and microstructure in comparison with ordinary goat milk powder, which is relevant for the future development and application of BCFA in foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoxue Fan
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xinlu Yuan
- Class 13 Grade 2022, High School Attached To Shandong Normal University, Jinan, China
| | - Mengyao Huang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hongyan Sun
- Research and Development Department, Linyi Gerui Food Co., Ltd, Linyi, China
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13
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Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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14
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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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15
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Effects of various thermal treatments on interfacial composition and physical properties of bovine milk fat globules. Food Res Int 2023; 167:112580. [PMID: 37087201 DOI: 10.1016/j.foodres.2023.112580] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
This study aimed to investigate changes of milk fat globules (MFG) and their membranes after thermal treatments, and further analyzed the relationship between the stability of MFG and interfacial compositions of milk fat globule membrane (MFGM). We characterized the influence of three kinds of thermal treatments on fat globule interfacial components (including interfacial phospholipids and interfacial protein) and physical properties using phospholipidomics and several microscopy techniques. The results showed that size of MFG increased from 2.96 μm to 3.59 μm and ζ-potential decreased from -9.71 mV to -13.23 mV after thermal treatment, suggesting that MFGM was damaged and MFG occurred coalescence. Thermal treatment increased the Young's modulus of MFGM and made membranes more fragile. The abundance of MFGM proteins decreased while casein and β-lactoglobulin increased after thermal treatment. Results of phospholipidomics showed that 27 phospholipid species could be used to distinguish the samples. Pasteurization reduced mainly SM and PC located in the outer bilayer of MFGM, while ultra-pasteurization reduced not only SM and PC but also PI and PE located in the inner leaflet. Based on correlation analysis, the increase in Young's modulus of MFGM during thermal treatment might be related to changes in chemical components on the membrane, suggesting a potential link between the change of MFGM components and fat globule coalescence behavior.
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16
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Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture. Foods 2023; 12:foods12020331. [PMID: 36673423 PMCID: PMC9857949 DOI: 10.3390/foods12020331] [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: 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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17
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Sun Y, Roos YH, Miao S. Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk. Foods 2022; 11:foods11244107. [PMID: 36553849 PMCID: PMC9778015 DOI: 10.3390/foods11244107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/28/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Milk fat globules (MFGs) have tri-layer biological membrane structures, and their compositions are gaining more interest for their physiological benefits. In this study, the changes in MFGs and milk fat globule membrane (MFGM) proteins after cream separation from different pH bovine raw milk were investigated. Raw milk samples were adjusted to pH 5.30 and 6.30 using citric acid at 25 °C. The effect of pH and centrifugation on the structure of MFGs was evaluated by means of particle size, zeta potential and confocal laser scanning microscopy (CLSM). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze the proteins in the obtained fractions. It was found that both pH and centrifugation could affect the particle size of all samples. As the volume distribution (Dv; Dv (10), Dv(50)and Dv (90)) decreased, the corresponding specific surface area (SSA) increased, and span and uniformity values showed the same trend. The decrease in the zeta potential of MFG correlated with the Dv(50), which was further confirmed by CLSM observation. More butyrophilin (BTN) and periodic acid Schiff 6/7 (PAS 6/7) were lost in cream samples at pH 5.30. The findings could provide valuable knowledge for the application of MFGs ingredient in the food industry since their structures and compositions could affect their potential functional and physiological properties.
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Affiliation(s)
- Yanjun Sun
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
- Teagasc Food Research Centre, P61C996 Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12R229 Cork, Ireland
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, T12R229 Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, P61C996 Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12R229 Cork, Ireland
- China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: ; Tel.: +353-(25)42468
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18
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Zemanova M, Langova L, Novotná I, Dvorakova P, Vrtkova I, Havlicek Z. Immune mechanisms, resistance genes, and their roles in the prevention of mastitis in dairy cows. Arch Anim Breed 2022; 65:371-384. [PMID: 36415759 PMCID: PMC9673033 DOI: 10.5194/aab-65-371-2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 09/05/2022] [Indexed: 01/25/2023] Open
Abstract
Mastitis is one of the most important diseases of the mammary gland. The increased incidence of this disease in cows is due to the breeding of dairy cattle for higher yields, which is accompanied by an increased susceptibility to mastitis. Therefore, the difficulty involved with preventing this disease has increased. An integral part of current research is the elimination of mastitis in order to reduce the consumption of antibiotic drugs, thereby reducing the resistance of microorganisms and decreasing companies' economic losses due to mastitis (i.e. decreased milk yield, increased drug costs, and reduced milk supply). Susceptibility to mastitis is based on dairy cows' immunity, health, nutrition, and welfare. Thus, it is important to understand the immune processes in the body in order to increase the resistance of animals. Recently, various studies have focused on the selection of mastitis resistance genes. An important point is also the prevention of mastitis. This publication aims to describe the physiology of the mammary gland along with its immune mechanisms and to approximate their connection with potential mastitis resistance genes. This work describes various options for mastitis elimination and focuses on genetic selection and a closer specification of resistance genes to mastitis. Among the most promising resistance genes for mastitis, we consider CD14, CXCR1, lactoferrin, and lactoglobulin.
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19
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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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20
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Sun Y, Ma S, Liu Y, Jia Z, Li X, Liu L, Ma Q, Jean Eric-parfait Kouame K, Li C, Leng Y, Jiang S. Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04075-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage. Food Chem 2022; 381:132288. [DOI: 10.1016/j.foodchem.2022.132288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 01/14/2022] [Accepted: 01/26/2022] [Indexed: 11/19/2022]
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23
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24
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Varela C, Aghababaei F, Cano-Sarabia M, Turitich L, Trujillo AJ, Ferragut V. Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Chai C, Oh S, Imm JY. Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition. Food Sci Anim Resour 2022; 42:351-371. [PMID: 35611078 PMCID: PMC9108948 DOI: 10.5851/kosfa.2022.e11] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 11/14/2022] Open
Abstract
Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.
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Affiliation(s)
- Changhoon Chai
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Sejong Oh
- Devision of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
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26
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Wei W, Li D, Jiang C, Zhang X, Zhang X, Jin Q, Zhang X, Wang X. Phospholipid composition and fat globule structure II: Comparison of mammalian milk from five different species. Food Chem 2022; 388:132939. [PMID: 35447582 DOI: 10.1016/j.foodchem.2022.132939] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 04/06/2022] [Accepted: 04/07/2022] [Indexed: 11/04/2022]
Abstract
We compared phospholipids (PLs) content, their molecular species, and milk fat globules size and microstructure in the milk of five mammalian species, including human, cow, goat, yak, and donkey. The absolute quantification of major PLs was determined using 31P NMR and their fatty acid composition with GC. The molecular species of PLs were analysed using LC-MS where a total of 9 PL species, including one sphingomyelin (SM), six glycerophospholipid (GPL), and two lysoglycerophospholipids (lyso-GPLs), were identified. PLs profile shows an obvious difference among the species, with human milk showing higher SM content and more unsaturated fatty acyls than other mammalian milk. The mammalian milk show a similar core-membrane lipid structure but obvious different size distribution. These data provide a basis for better construction of infant formulas to provide PLs requirements and a similar milk fat globule structure for infants.
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Affiliation(s)
- Wei Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chenyu Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinghe Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xue Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xi Zhang
- Collage of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming 650500, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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27
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Yang MT, Lan QY, Liang X, Mao YY, Cai XK, Tian F, Liu ZY, Li X, Zhao YR, Zhu HL. Lactational Changes of Phospholipids Content and Composition in Chinese Breast Milk. Nutrients 2022; 14:nu14081539. [PMID: 35458100 PMCID: PMC9030290 DOI: 10.3390/nu14081539] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 02/04/2023] Open
Abstract
Phospholipids are pivotal polar lipids in human milk and essential for infants’ growth and development, especially in the brain and cognitive development. Its content and composition are affected by multiple factors and there exist discrepancies in different studies. In this study, we determined five major phospholipids classes (phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidylcholine, and sphingomyelin) in 2270 human milk samples collected from 0 to 400 days postpartum in six regions of China. The high-performance liquid chromatography coupled with an evaporative light scattering detector (HPLC-ELSD) was performed to quantify the phospholipids. Total phospholipid median (IQR) content was in a range between 170.38 ± 96.52 mg/L to 195.69 ± 81.80 mg/L during lactation and was higher concentrated in colostrum milk and later stage of lactation (after 200 days postpartum) compared with that in the samples collected between 10 to 45 days postpartum. Variations in five major sub-class phospholipids content were also observed across lactation stages (phosphatidylethanolamine: 52.61 ± 29.05 to 59.95 ± 41.74 mg/L; phosphatidylinositol: 17.65 ± 10.68 to 20.38 ± 8.55 mg/L; phosphatidylserine: 15.98 ± 9.02 to 22.77 ± 11.17 mg/L; phosphatidylcholine: 34.13 ± 25.33 to 48.64 ± 19.73 mg/L; sphingomyelin: 41.35 ± 20.31 to 54.79 ± 35.26 mg/L). Phosphatidylethanolamine (29.18–32.52%), phosphatidylcholine (19.90–25.04%) and sphingomyelin (22.39–29.17%) were the dominant sub-class phospholipids in Chinese breast milk during the whole lactation period. These results updated phospholipids data in Chinese human milk and could provide evidence for better development of secure and effective human milk surrogates for infants without access to breast milk.
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Affiliation(s)
- Meng-Tao Yang
- School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (M.-T.Y.); (Q.-Y.L.); (Z.-Y.L.)
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou 510080, China
| | - Qiu-Ye Lan
- School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (M.-T.Y.); (Q.-Y.L.); (Z.-Y.L.)
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou 510080, China
| | - Xue Liang
- School of Life Sciences, Beijing University of Chinese Medicine, Beijing 102401, China;
| | - Ying-Yi Mao
- Abbott Nutrition Research & Development Center, Abbott Ltd., Shanghai 200233, China; (Y.-Y.M.); (X.-K.C.); (F.T.); (X.L.)
| | - Xiao-Kun Cai
- Abbott Nutrition Research & Development Center, Abbott Ltd., Shanghai 200233, China; (Y.-Y.M.); (X.-K.C.); (F.T.); (X.L.)
| | - Fang Tian
- Abbott Nutrition Research & Development Center, Abbott Ltd., Shanghai 200233, China; (Y.-Y.M.); (X.-K.C.); (F.T.); (X.L.)
| | - Zhao-Yan Liu
- School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (M.-T.Y.); (Q.-Y.L.); (Z.-Y.L.)
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou 510080, China
| | - Xiang Li
- Abbott Nutrition Research & Development Center, Abbott Ltd., Shanghai 200233, China; (Y.-Y.M.); (X.-K.C.); (F.T.); (X.L.)
| | - Yan-Rong Zhao
- Abbott Nutrition Research & Development Center, Abbott Ltd., Shanghai 200233, China; (Y.-Y.M.); (X.-K.C.); (F.T.); (X.L.)
- Correspondence: (Y.-R.Z.); (H.-L.Z.); Tel.: +86-21-2082-2472 (Y.-R.Z.); +86-20-8733-1811 (H.-L.Z.)
| | - Hui-Lian Zhu
- School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (M.-T.Y.); (Q.-Y.L.); (Z.-Y.L.)
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou 510080, China
- Correspondence: (Y.-R.Z.); (H.-L.Z.); Tel.: +86-21-2082-2472 (Y.-R.Z.); +86-20-8733-1811 (H.-L.Z.)
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Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105213] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Risso D, Leoni V, Canzoneri F, Arveda M, Zivoli R, Peraino A, Poli G, Menta R. Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness. PLoS One 2022; 17:e0264288. [PMID: 35312699 PMCID: PMC8936476 DOI: 10.1371/journal.pone.0264288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 02/04/2022] [Indexed: 12/18/2022] Open
Abstract
Cholesterol oxidation products (COPs) of non-enzymatic origin are mainly found in meat, fish, eggs and milk, mostly originating from the type of feeding, processing and storage. To verify the significance of COPs as biomarkers of cholesterol autoxidation and milk freshness, we quantified them in chocolates containing whole milk powders (WMPs) of increasing shelf-lives (i.e. 20, 120, and 180 days). Non-enzymatic total COPs (both free and esterified) ranged from 256.57 ± 11.97 to 445.82 ± 11.88 ng/g, increasing proportionally to the shelf-life of the WMPs, thus reflecting the ingredients’ freshness. Based on the expected theoretical COPs, the effect of processing was quantitatively less significant in the generation of oxysterols (41–44%) than the contribution of the autoxidation of the WMPs over time (56–59%), pointing to the shelf-life as the primary determinant of COPs. Lastly, we quantified COPs of major commercial milk chocolates on the Italian market, which followed a similar distribution (from 240.79 ± 11.74 to 475.12 ± 12.58 ng/g). Although further replications of this work are needed, this study reports preliminary results and a practical example of a first application of non-enzymatic COPs as markers to further quantify and characterize the nutritional quality and freshness, not only of ingredients but also of composite products.
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Affiliation(s)
- Davide Risso
- Soremartec Italia Srl, Ferrero Group, Alba, Italy
| | - Valerio Leoni
- Laboratory of Clinical Chemistry, Hospital of Desio and Monza, ASST-Monza, School of Medicine and Surgery, University of Milano Bicocca, Milan, Italy
| | | | | | | | | | - Giuseppe Poli
- Department of Clinical and Biological Sciences, University of Torino, San Luigi Hospital, Turin, Italy
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30
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Sats A, Yurchenko S, Kaart T, Tatar V, Lutter L, Jõudu I. Bovine colostrum: Postpartum changes in fat globule size distribution and fatty acid profile. J Dairy Sci 2022; 105:3846-3860. [DOI: 10.3168/jds.2021-20420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 01/10/2022] [Indexed: 11/19/2022]
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31
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Karakus MS, Akgul FY, Korkmaz A, Atasoy AF. Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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33
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins. Molecules 2022; 27:molecules27041260. [PMID: 35209049 PMCID: PMC8878058 DOI: 10.3390/molecules27041260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/08/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and half-times (HT) of protein digestion. After careful analysis and the application of statistical techniques and regression models, several general conclusions could be extracted from the data. The protein form to digest the fastest was ‘emulsion’. The rate of pepsinolysis in the emulsion was largely independent of the protein type, whereas the gastric digestion of the native protein in the solution was strongly dependent on the protein type. The pepsinolysis was shown to be strongly dependent on the structural components of the proteins digested—specifically, β-sheet-inhibited and amino acid, leucine, methionine, and proline-promoted digestion. Interestingly, we found that additives included in the digestion mix to alter protein hydrolysis had, in general, a negligible effect in comparison to the clear importance of the protein form or additional treatment. Overall, the findings allowed for the targeted creation of foods for fast or slow protein digestion, depending on the nutritional needs.
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Sakkas L, Evageliou V, Igoumenidis PE, Moatsou G. Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream. Foods 2022; 11:465. [PMID: 35159618 PMCID: PMC8833928 DOI: 10.3390/foods11030465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/31/2022] [Accepted: 02/03/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatment (68 °C for 10 or 30 min) and storage of cream (refrigeration or freezing). The composition of BSM was the most advantageous in terms of non-fat solids, protein-which was the most abundant solid component-casein, calcium and phosphorus contents. No significant differences were observed in the phospholipids (PL) content of BSM, BCM and BSW. Antioxidant potential and emulsion stability (ES) of BSM were the highest. The radical scavenging activity (RSA) of BSW was high opposite to chelating activity (CA). Some functional properties of BSW were similar to those of BSM and BCM. The freezing of cream affected the churning, the fat content, the soluble nitrogenous fraction at pH 4.6 (WSN) and some functional properties of buttermilk, but not in a consistent manner. The properties of BSM were marginally affected or unaffected by the use of frozen cream. The freezing of whey cream caused significant changes (p < 0.05) in the protein profile and the functional behaviour of BSW. Cream heat treatment affected the WSN of BSW opposite to its sweet cream counterparts.
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Affiliation(s)
- Lambros Sakkas
- Department Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (L.S.); (V.E.)
| | - Vasiliki Evageliou
- Department Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (L.S.); (V.E.)
| | - Panagiotis E. Igoumenidis
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos, 12243 Egaleo, Greece;
| | - Golfo Moatsou
- Department Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (L.S.); (V.E.)
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35
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Effects of different freeze-thaw processes on the bioactivity and digestibility of human milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Roy D, Moughan PJ, Ye A, Hodgkinson SM, Stroebinger N, Li S, Dave AC, Montoya CA, Singh H. Structural changes during gastric digestion in piglets of milk from different species. J Dairy Sci 2022; 105:3810-3831. [DOI: 10.3168/jds.2021-21388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 12/26/2021] [Indexed: 11/19/2022]
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37
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Tai P, Golding M, Singh H, Everett D. The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Patrick Tai
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Matt Golding
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | | | - David Everett
- Riddet Institute, Palmerston North, New Zealand
- Grasslands Research Centre, AgResearch, Palmerston North, New Zealand
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38
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Jiang H, Gallier S, Feng L, Han J, Liu W. Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants. Food Funct 2022; 13:1062-1077. [DOI: 10.1039/d1fo03223b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food digestion and absorption in infants are closely related to early growth and long-term health. Human milk and infant formula are the main food sources for 0-6 month-old infants. Due...
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39
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Chen C, Li D, Li J, Chen X, Wei W, Wang X. Microstructure and biomolecules mobility of human milk fat globules by fluorescence recovery after photobleaching with confocal scanning laser microscope. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100251] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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40
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Brożek O, Kiełczewska K, Bohdziewicz K. Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/144223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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41
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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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42
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Chudy S, Teichert J. Oxysterols in stored powders as potential health hazards. Sci Rep 2021; 11:21192. [PMID: 34707144 PMCID: PMC8551233 DOI: 10.1038/s41598-021-00636-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Accepted: 10/07/2021] [Indexed: 11/09/2022] Open
Abstract
Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk-egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g-1 fat and in egg powder it was 3.4 g 100 g-1. After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk-egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk-egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk-egg powder and the effect of storage on cholesterol oxidation.
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Affiliation(s)
- Sylwia Chudy
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznan, Poland.
| | - Joanna Teichert
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznan, Poland
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43
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Phospholipid composition and fat globule structure change during low temperature storage of human milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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Pellegrino L, Marangoni F, Muscogiuri G, D’Incecco P, Duval GT, Annweiler C, Colao A. Vitamin D Fortification of Consumption Cow's Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence. Molecules 2021; 26:5289. [PMID: 34500722 PMCID: PMC8434398 DOI: 10.3390/molecules26175289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/24/2021] [Accepted: 08/28/2021] [Indexed: 01/24/2023] Open
Abstract
Vitamin D is essential in assuring bone health at all stages of life, but its non-skeletal effects are also essential: This vitamin impacts the physiology of the immune system, skeletal muscles and adipose tissue, glucose metabolism, skin, cardiovascular and reproductive systems, neuro-cognitive functions and cell division. The incidence of vitamin D deficiency is widespread worldwide, at any age, in young and healthy subjects, as well as in pregnant women and the elderly population, due to several factors, including inadequate sunlight exposure, skin pigmentation and coverage, adiposity, lifestyle and low dietary intakes. To overcome this problem, the fortification of foods that are consumed on a daily basis, such as milk, is strongly advisable. This opinion paper aims to discuss, in a multidisciplinary way, the current evidence supporting the importance of vitamin D in health and disease and the role of milk as an optimal carrier of this vitamin, to promote adequate intakes, highlighting its unique physico-chemical characteristics linked to both fat globule membrane and casein micelle structure. Moreover, it addresses the impact of industrial processing and storage of consumption milk on the stability of these structures, thus in determining vitamin D bioavailability and the achievement of adequate intakes.
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Affiliation(s)
- Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
| | - Franca Marangoni
- NFI—Nutrition Foundation of Italy, Viale Tunisia 38, 20124 Milan, Italy;
| | - Giovanna Muscogiuri
- Department of Clinical Medicine and Surgery, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy; (G.M.); (A.C.)
- UNESCO Chair for Health Education and Sustainable Development, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy
| | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
| | - Guillaume T. Duval
- Department of Geriatric Medicine and Memory Clinic, Research Center on Autonomy and Longevity, University Hospital, 49035 Angers, France; (G.T.D.); (C.A.)
| | - Cedric Annweiler
- Department of Geriatric Medicine and Memory Clinic, Research Center on Autonomy and Longevity, University Hospital, 49035 Angers, France; (G.T.D.); (C.A.)
- Department of Medical Biophysics, Robarts Research Institute, Schulich School of Medicine and Dentistry, The University of Western Ontario, London, ON N5X 4L2, Canada
| | - Annamaria Colao
- Department of Clinical Medicine and Surgery, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy; (G.M.); (A.C.)
- UNESCO Chair for Health Education and Sustainable Development, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy
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Howard E, Attenbourgh A, O'Mahoney LL, Sakar A, Ke L, Campbell MD. Postprandial vascular-inflammatory and thrombotic responses to high-fat feeding are augmented by manipulating the lipid droplet size distribution. Nutr Metab Cardiovasc Dis 2021; 31:2716-2723. [PMID: 34218987 DOI: 10.1016/j.numecd.2021.05.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/29/2021] [Accepted: 05/19/2021] [Indexed: 12/01/2022]
Abstract
BACKGROUND AND AIMS Postprandial responses are influenced not only by the type and amount of fat ingested, but also lipid droplet size distribution. However, little research has investigated the impact of differential lipid size distributions within a mixed-macronutrient meal context on postprandial vascular health. Therefore, we examined whether manipulating the lipid droplet size distribution within a mixed-macronutrient meal impacts vascular-inflammatory and thrombotic parameters. METHODS AND RESULTS In a randomised and counterbalanced fashion, sixteen adults (8 males; age 34 ± 7 years; BMI of 25.3 ± 4.5 kg/m2) completed three separate fasted morning-time feeding challenges, each separated by a minimum washout of 7-days. On each occasion, test-meals matched for carbohydrate and protein content differing only in fat amount and the lipid droplet size distribution were administered, such that participants consumed (1) a low-fat meal (LF) with negligible fat content, (2) an emulsified-high-fat meal with a fine lipid droplet size (FE), or (3) an emulsified-high-fat meal with a coarse lipid droplet size (CE). Periodic blood samples were retrospectively analysed for plasma triglycerides, tumour necrosis factor alpha (TNFα), tissue factor (TF), fibrinogen, and plasminogen activator inhibitor-1 (PAI-1). Triglyceride concentrations increased rapidly overtime under FE (P-time<0.05); this rise was attenuated under CE (P-time>0.05) and was comparable to LF (P-condition>0.05). Similarly, FE induced a significant rise in TNFα, TF, fibrinogen, and PAI-1 (P-time<0.05); these parameters remained unchanged under LF and CE (P-time>0.05). CONCLUSION A high-fat mixed-macronutrient meal with a larger lipid droplet size distribution ameliorates the associated rise in vascular-inflammatory and thrombotic parameters. TRIAL REGISTRATION ISRCTN88881254.
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Affiliation(s)
- Emma Howard
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | | | - Lauren L O'Mahoney
- Diabetes Research Centre, Leicester General Hospital, University of Leicester, Leicester, UK
| | - Anwesha Sakar
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Lijin Ke
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Matthew D Campbell
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Faculty of Health Science and Wellbeing, University of Sunderland, Sunderland, UK; Leeds Institute for Cardiovascular and Metabolic Medicine, University of Leeds, Leeds, UK.
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Soulele K, Karampelas T, Tamvakopoulos C, Macheras P. Enhancement of Docetaxel Absorption Using Ritonavir in an Oral Milk-Based Formulation. Pharm Res 2021; 38:1419-1428. [PMID: 34382143 DOI: 10.1007/s11095-021-03085-x] [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: 06/05/2021] [Accepted: 07/16/2021] [Indexed: 10/20/2022]
Abstract
OBJECTIVE The current study aimed to develop a novel milk-based formulation of docetaxel, a sparingly soluble antineoplastic agent, administered so far exclusively by the intravenous route and evaluate its oral bioavailability. METHODS Pre-formulation studies included the determination of docetaxel solubility in water-alcohol mixtures as well as short-term content uniformity experiments of the final formulation. The pharmacokinetic (PK) performance of the developed milk-based formulations was further evaluated in vivo in mice using ritonavir, a potent P-glycoprotein inhibitor, as an absorption enhancer of docetaxel and the marketed intravenous docetaxel formulation, Taxotere®, as a control. RESULTS In vivo PK results in mice showed that all the administered oral docetaxel formulations had limited absorption in the absence of ritonavir. On the contrary, ritonavir co-administration given as pre-treatment significantly enhanced oral bioavailability of both the marketed and milk-based docetaxel formulations; an even more marked increase in drug exposure was observed when ritonavir was incorporated within the docetaxel milk-based formulation. The fixed-dose combination also showed a more prolonged absorption of the drug compared to separate administrations. CONCLUSIONS The current study provides insights for the discovery of a novel milk-based formulation that could potentially serve as an alternative, non-toxic and patient-friendly carrier for an acceptable docetaxel oral chemotherapy.
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Affiliation(s)
- K Soulele
- Laboratory of Biopharmaceutics - Pharmacokinetics, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | - T Karampelas
- Division of Pharmacology-Pharmacotechnology, Center for Clinical, Experimental Surgery and Translational Research, Biomedical Research Foundation of the Academy of Athens (BRFAA), Athens, Greece
| | - C Tamvakopoulos
- Division of Pharmacology-Pharmacotechnology, Center for Clinical, Experimental Surgery and Translational Research, Biomedical Research Foundation of the Academy of Athens (BRFAA), Athens, Greece
| | - P Macheras
- Laboratory of Biopharmaceutics - Pharmacokinetics, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece. .,PharmaInformatics Unit, ATHENA Research Center, Artemidos 6 & Epidavrou , 15125, Marousi, Athens, Greece.
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Ferraris Q, Qian MC. Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate. JDS COMMUNICATIONS 2021; 2:177-181. [PMID: 36338445 PMCID: PMC9623725 DOI: 10.3168/jdsc.2021-0076] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Accepted: 03/13/2021] [Indexed: 06/13/2023]
Abstract
Polar lipids, including sphingomyelin (SM) and other sphingolipids, have nutritional implications in many important metabolic pathways. Milk and whey are valuable sources of these bioactive lipids, differing in SM content compared with other plant-based lecithins in the food industry. Dairy lipids were extracted from whey protein phospholipid concentrate powder by direct exposure to a food-grade solvent, ethanol. A total of 20 mass equivalents of solvent was required to completely recover all lipid material of the original whey protein phospholipid concentrate sample. Using a minimal apparatus, absolute ethanol, and heating to a boiling point, a final total lipid extract composed of 37.7% phospholipids (PL) by mass was achieved. The method was developed with potential pilot-scale and industry application in mind. Investigations into fractional crystallization showed limited success at purifying PL from triglyceride content (<1% increase in percent PL by mass). However, the relative percentage of SM was increased in the fractionated sample compared with the total lipid extract. Fatty acid analysis of the PL fraction reported a composition of 33.3% monounsaturated fatty acids and 9.8% polyunsaturated fatty acids. Additional work is needed to investigate different conditions for lipid recovery, PL recovery, and PL purification by fractional crystallization in ethanol.
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Liu L, Zhang X, Liu Y, Wang L, Li X. Simulated In Vitro Infant Gastrointestinal Digestion of Infant Formulas Containing Different Fat Sources and Human Milk: Differences in Lipid Profiling and Free Fatty Acid Release. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6799-6809. [PMID: 34126744 DOI: 10.1021/acs.jafc.1c01760] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Simulated in vitro infant gastrointestinal digestion of human milk and four infant formulas containing different fat sources was analyzed and compared in this study. Although there are disadvantages brought about by its larger droplet size than infant formulas, human milk exhibited a higher lipolysis level due to the presence of MFGM interfacial layers. Higher hydrolysis efficiency of infant formulas (IFB, IFC, and IFM) was due to the presence of MFGM/phospholipid-enriched materials. Human milk released higher free fatty acid levels, especially long-chain fatty acid, and less undigested TAG molecules at the end of digestion than infant formulas. Human milk had a higher proportion of MAG and DAG linked to long-chain fatty acid. Furthermore, several lipids were identified as potential biomarkers that could be used to further analyze differences in the biological properties of human, bovine, and caprine milk. This comprehensive analysis might be fruitful to formulate an infant formula closest to human milk.
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Affiliation(s)
- Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Lina Wang
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
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Roy D, Ye A, Moughan PJ, Singh H. Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species. Food Funct 2021; 12:1783-1802. [PMID: 33514994 DOI: 10.1039/d0fo02870c] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The behavior of fat globules during the gastric digestion of raw and pasteurized cow, goat, and sheep whole milks was studied using a human gastric simulator. Microstructural and physicochemical analysis revealed that, initially, the coagulation of the milks in the human gastric simulator resulted in the majority of the milk fat globules being entrapped within the curd. As the digestion progressed, the proportion of fat globules entrapped within the aggregated protein matrix (curd) decreased; there was also some flocculation as well as coalescence of the fat globules within the curd. The liberation of the entrapped fat globules from the curd to the liquid phase of the chyme was strongly dependent on the disintegration and hydrolysis of the structured casein network. Surprisingly, the fat globules released (or already present) into the liquid phase of the chyme were not as extensively coalesced as those remaining within the curd. These phenomena were observed to be similar for the raw and pasteurized whole milk of all species. The pasteurized whole milks from all species formed relatively less structured coagula compared with their raw milk counterparts, leading to a greater extent of protein breakdown and, thus, higher proportions of fat release from the pasteurized milk curds. This study provides a deeper understanding of how the curd-forming properties of different mammalian milks in the gastric environment provide controlled delivery of nutrients (such as protein and fat).
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Affiliation(s)
- Debashree Roy
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Paul J Moughan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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