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Li Y, Li Y, Yan G, Wang S, Wang Y, Li Y, Shao Z, Wang H, Zhang L. Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology. Food Chem X 2024; 22:101350. [PMID: 38699590 PMCID: PMC11063380 DOI: 10.1016/j.fochx.2024.101350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 02/25/2024] [Accepted: 04/01/2024] [Indexed: 05/05/2024] Open
Abstract
The physicochemical properties of anhydrous milk fats (AMF) often change according to different regions and seasons, inevitably affecting dry fractionation. This study analyzed the differences in the fraction yields and physicochemical characteristics of four AMFs from different sources. The results showed that single-stage dry fractionation conducted at 25 °C easily separated AMFs into liquid fractions (L25) and solid fractions (S25) via pressure filtration, both producing satisfactory yields. Moreover, all L25s exhibited few crystals with good fluidity at 25 °C, while S25s presented as semi-solids supported by β crystal networks with a certain hardness and plasticity. However, four AMFs displayed fractionation efficiency variation, while the thermal differences among them showed no obvious correlation with those among their fractions. Generally, more trisaturated triglycerides with 48 to 54 carbon atoms in the AMF increased the S25 yield and decreased the slip melting points (SMP) of both fractions.
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Affiliation(s)
- Yue Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenbo Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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2
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Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Jia W, Di C, Zhang R, Shi L. Application of liquid chromatography mass spectrometry-based lipidomics to dairy products research: An emerging modulator of gut microbiota and human metabolic disease risk. Food Res Int 2022; 157:111206. [DOI: 10.1016/j.foodres.2022.111206] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 12/19/2022]
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4
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Karrar E, Mohamed Ahmed IA, Huppertz T, Oz F, Wei W, Wang X. Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Pizzo JS, Cruz VH, Santos PD, Silva GR, Souza PM, Manin LP, Santos OO, Visentainer JV. Instantaneous characterization of crude vegetable oils via triacylglycerols fingerprint by atmospheric solids analysis probe tandem mass spectrometry with multiple neutral loss scans. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Pacheco-Pappenheim S, Yener S, Nichols K, Dijkstra J, Hettinga K, van Valenberg HJF. Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat content. J Dairy Sci 2022; 105:2828-2839. [PMID: 35181128 DOI: 10.3168/jds.2021-21083] [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: 07/29/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The aim of this study was to analyze the effect of fat and protein supplementation to dairy cattle rations on milk fat triacylglycerol (TAG) composition, fatty acid (FA) positional distribution in the TAG structure, and milk solid fat content (SFC). Fifty-six lactating Holstein-Friesian cows were blocked into 14 groups of 4 cows and randomly assigned 1 of 4 dietary treatments fed for 28 d: (1) low protein, low fat, (2) high protein, low fat, (3) low protein, high fat, and (4) high protein, high fat. The high protein and high fat diets were obtained by isoenergetically supplementing the basal ration (low protein, low fat) with rumen-protected soybean meal and rumen-protected rapeseed meal, and hydrogenated palm FA (mainly C16:0 and C18:0), respectively. Fat supplementation modified milk TAG composition more extensively compared with protein supplementation. Fat supplementation resulted in decreased concentrations of the low molecular weight TAG carbon number (CN) 26 to CN34 and medium molecular weight TAG CN40, CN44, and CN46, and increased concentrations of CN38 and the high molecular weight TAG CN50 and CN52. Increased contents of C16:0, C18:0, and C18:1cis-9 in TAG in response to fat supplementation were related to increases in the relative concentrations of C16:0 and C18:0 at the sn-2 position and C18:0 and C18:1cis-9 at the sn-1(3) positions of the TAG structure. Increased concentrations of high molecular weight TAG species CN50 and CN52 in response to fat supplementation was associated with increased milk SFC at 20, 25, and 30°C. Our study shows that important alterations in milk TAG composition and structure occur when feeding hydrogenated palm FA to lactating dairy cattle, and that these alterations result in an increased SFC of milk fat. These changes in milk SFC and TAG composition and structure may improve absorption of both fat and minerals in milk-based products for infants and may affect processing of milk fat.
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Affiliation(s)
- Sara Pacheco-Pappenheim
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Sine Yener
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Kelly Nichols
- Animal Nutrition Group, Wageningen University and Research, PO Box 338, 6700 AH, Wageningen, the Netherlands
| | - Jan Dijkstra
- Animal Nutrition Group, Wageningen University and Research, PO Box 338, 6700 AH, Wageningen, the Netherlands
| | - Kasper Hettinga
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Hein J F van Valenberg
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
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7
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Mishra K, Kämpf F, Ehrengruber S, Merkel J, Kummer N, Pauer R, Fischer P, Windhab EJ. The rheology and foamability of crystal-melt suspensions composed of triacylglycerols. SOFT MATTER 2022; 18:1183-1193. [PMID: 35037667 PMCID: PMC8826217 DOI: 10.1039/d1sm01646f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate cryst and crystal volume fraction ΦSFC is investigated by in-line ultrasound velocity profiling - pressure difference (UVP-PD) rheometry. Measurements up to ΦSFC = 8.8% are presented. Below the percolation threshold Φc, no yield stress τ0 is observed and the viscosity η scales linearly with ΦSFC. Above Φc, a non-linear dependency of both τ0 and η as function of ΦSFC is apparent. For AMF and CB, the increase in cryst leads to a decrease in η and τ0 as function of ΦSFC, whereas for PKO based CMSs the opposite is the case. Scanning electron microscopy (SEM) and polarized light microscopy (PLM) relate these rheological findings to the microstructure of the investigated CMSs by taking the effective aspect ratio aeff and the concept of the effective crystal volume fraction ΦeffSFC into account. Foam formation by dynamically enhanced membrane foaming (DEMF) is performed directly after crystallization and reveals that depending on the CMS rheology and crystallite-, crystallite cluster- and crystal floc microstructure, a wide range of gas volume fractions between 0.05-0.6 are achievable.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Fabian Kämpf
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Silas Ehrengruber
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Julia Merkel
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Nico Kummer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
- Laboratory for Cellulose & Wood Materials, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Robin Pauer
- Electron Microscopy Center, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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Abstract
Low-quality dietary patterns impair cardiometabolic health by increasing the risk of obesity-related disorders. Cardiometabolic risk relative to dairy-food consumption continues to be a controversial topic, due to recommendations that endorse low-fat and nonfat dairy foods over full-fat varieties despite accumulated evidence that does not strongly support these recommendations. Controlled human studies and mechanistic preclinical investigations support that full-fat dairy foods decrease cardiometabolic risk by promoting gut health, reducing inflammation, and managing dyslipidemia. These gut- and systemic-level cardiometabolic benefits are attributed, at least in part, to milk polar lipids (MPLs) derived from the phospholipid- and sphingolipid-rich milk fat globule membrane that is of higher abundance in full-fat dairy milk. The controversy surrounding full-fat dairy food consumption is discussed in this review relative to cardiometabolic health and MPL bioactivities that alleviate dyslipidemia, shift gut microbiota composition, and reduce inflammation. This summary, therefore, is expected to advance the understanding of full-fat dairy foods through their MPLs and the need for translational research to establish evidence-based dietary recommendations.
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Affiliation(s)
- Richard S Bruno
- Human Nutrition Program, The Ohio State University, Columbus, Ohio, USA
| | - Avinash Pokala
- Human Nutrition Program, The Ohio State University, Columbus, Ohio, USA
| | | | - Christopher N Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
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9
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Yener S, Pacheco-Pappenheim S, Heck JML, van Valenberg HJF. Seasonal variation in the positional distribution of fatty acids in bovine milk fat. J Dairy Sci 2021; 104:12274-12285. [PMID: 34600707 DOI: 10.3168/jds.2021-20570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 08/17/2021] [Indexed: 12/29/2022]
Abstract
The aim of this study was to determine the seasonal variation in the positional distribution of fatty acids (FA) in bovine milk fat. Bovine milk samples were collected from May 2017 to April 2018 in the Netherlands, and the FA composition in the sn-2 position was determined by using sn-1(3)-selective transesterification of Candida antarctica lipase B. The majority of the FA showed significant variation at sn-2 and sn-1(3) positions between different seasons. The seasonal variation in sn-2 position was higher than the sn-1(3) positions. Parallel to the changes in the diet of the cows throughout a year, we observed an increase in blood-derived FA (i.e. C18:0, C18:1 cis-9) concentrations and a decrease in de novo-synthesized FA during summer. In winter, more saturated FA were esterified in sn-2 position of milk fat. Highest concentrations of palmitic acid, C16:0, was observed in sn-2 position in winter, whereas the amount of unsaturated FA at this position was highest in summer. These results showed that the FA compositions in different regiospecific positions changed due to season; however, the proportions of a specific FA within the 3 positions of the triacylglycerols in milk fat did not change upon seasonal variation.
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Affiliation(s)
- Sine Yener
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Sara Pacheco-Pappenheim
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Jeroen M L Heck
- FrieslandCampina, PO Box 1551, 3800 BN Amersfoort, the Netherlands
| | - Hein J F van Valenberg
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
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10
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Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks. J Colloid Interface Sci 2021; 607:1050-1060. [PMID: 34571294 DOI: 10.1016/j.jcis.2021.09.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 01/11/2023]
Abstract
HYPOTHESIS The rheology of milk fat, which is strongly related to its functionality, reflects multiscale structural transitions in the colloidal network formed by crystallizing triacylglycerols. EXPERIMENTS To relate rheology to structure, early stages of milk fat crystallization at 15-22 °C were studied combining different techniques; XRD and microscopy to study structural changes, NMR to quantify the different structures, and rheology to evaluate their effect on macroscopic properties. FINDINGS Network strength increased with the synchronized formation of micro- and nanostructures. A rheological response was only obtained when these structures became visibly connected on a microscale, and internal transitional changes could be detected with rheology. On the nanoscale, transitions were linked to the formation of specific crystal polymorphs. We quantified the formation of polymorphs commonly found in milk fat (α-2 and β1'-2) and of two less commonly obtained polymorphs: β-2 and β2'-2. For the first time, the formation of these polymorphs was quantified and related to the composition of fat. Besides providing insights into the complex phase behavior of milk fat, this study shows that the structural transitions involved can be characterized and quantified by combining XRD with NMR and be detected at an early stage using rheology and microscopy.
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11
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12
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Ceciliani F, Audano M, Addis MF, Lecchi C, Ghaffari MH, Albertini M, Tangorra F, Piccinini R, Caruso D, Mitro N, Bronzo V. The untargeted lipidomic profile of quarter milk from dairy cows with subclinical intramammary infection by non-aureus staphylococci. J Dairy Sci 2021; 104:10268-10281. [PMID: 34147223 DOI: 10.3168/jds.2020-19975] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 05/06/2021] [Indexed: 11/19/2022]
Abstract
This observational study determined the lipidome of cow milk during subclinical intramammary infection (IMI) by non-aureus staphylococci (NAS), also defined as coagulase-negative staphylococci, using an untargeted approach. Among the pathogens causing bovine IMI, NAS have become the most frequently isolated bacteria from milk samples. Although the application of system biology approaches to mastitis has provided pivotal information by investigating the transcriptome, proteome, peptidome, and metabolome, the milk lipidome during mammary gland inflammation remains undisclosed. To cover this gap, we determined the milk lipidome of 17 dairy cows with IMI caused by NAS (NAS-IMI), and we compared the results with those of healthy quarter milk from 11 cows. The lipidome was determined following a liquid chromatography-quadrupole time-of-flight mass spectrometry approach. Sixteen subclasses of lipids were identified in both groups of animals. From 2,556 measured lipids, the abundance of 597 changed more than 10-fold in quarter milk with NAS-IMI compared with healthy quarters. The results demonstrate the influence of NAS-IMI on the milk lipidome, implying significant changes in lipid species belonging to the family of triacylglycerols and sphingomyelins, and contribute to the understanding of inflammatory processes in the bovine udder, highlighting potential novel biomarkers for improving mastitis diagnostics.
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Affiliation(s)
- F Ceciliani
- Department of Veterinary Medicine, Università degli Studi di Milano, 26900 Lodi, Italy.
| | - M Audano
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - M F Addis
- Department of Veterinary Medicine, Università degli Studi di Milano, 26900 Lodi, Italy
| | - C Lecchi
- Department of Veterinary Medicine, Università degli Studi di Milano, 26900 Lodi, Italy
| | - M H Ghaffari
- Institute for Animal Science, Physiology Unit, University of Bonn, 53115 Bonn, Germany
| | - M Albertini
- Department of Veterinary Medicine, Università degli Studi di Milano, 26900 Lodi, Italy
| | - F Tangorra
- Department of Veterinary Science for Health, Animal Production and Food Safety, 26900 Lodi, Italy
| | - R Piccinini
- Department of Veterinary Medicine, Università degli Studi di Milano, 26900 Lodi, Italy
| | - D Caruso
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - N Mitro
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - V Bronzo
- Department of Veterinary Medicine, Università degli Studi di Milano, 26900 Lodi, Italy
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13
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Pacheco-Pappenheim S, Yener S, Heck JML, Dijkstra J, van Valenberg HJF. Seasonal variation in fatty acid and triacylglycerol composition of bovine milk fat. J Dairy Sci 2021; 104:8479-8492. [PMID: 34024603 DOI: 10.3168/jds.2020-19856] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Accepted: 03/23/2021] [Indexed: 12/20/2022]
Abstract
The aim of this study was to assess the effects of seasonal variation on the changes of the fatty acid (FA) and triacylglycerol (TAG) composition of bovine milk fat (MF) in a nonseasonal milking system. Weekly milk samples were collected from 14 dairy factories and pooled per week as representative samples of the average Dutch bovine milk. The sample collection started in May 2017 and finished in April 2018, resulting in a total of 52 samples, corresponding to each week of the year. The samples were analyzed for MF content (%) and FA and TAG composition using gas chromatography with flame-ionization detection. The increased intake of C18:3 cis-9,12,15 through grass feeding in spring and summer was associated with major changes in MF FA composition, including reduced proportions of de novo synthesized FA and presence of several rumen biohydrogenation products and conjugated linoleic acid isomers in MF. These changes in seasonal FA composition had an effect on TAG seasonal variation. The TAG seasonal variation showed that all TAG groups were significantly different between months. The low molecular weight and the medium molecular weight TAG groups increased in winter and decreased in summer, whereas the high molecular weight TAG groups increased in summer and decreased in winter. Based on pooled monthly samples, MALDI-TOF-mass spectrometry allowed the analysis of even- and odd-chain TAG species in MF based on their total carbon number and number of double bonds. These analyses indicated saturated TAG species to be greatest in winter, whereas monounsaturated, polyunsaturated, and odd-chain TAG species were greatest in summer. Our study showed that TAG seasonal variation in a nonseasonal milking system is influenced by the variation in FA composition throughout the seasons.
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Affiliation(s)
- Sara Pacheco-Pappenheim
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Sine Yener
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Jeroen M L Heck
- FrieslandCampina, PO Box 1551, 3800 BN, Amersfoort, the Netherlands
| | - Jan Dijkstra
- Animal Nutrition Group, Wageningen University and Research, PO Box 338, 6700 AH, Wageningen, the Netherlands
| | - Hein J F van Valenberg
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
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14
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Ali AH, Wei W, Khalifa SA, Zhang X, Wang X. Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdelmoneim H Ali
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Department of Food Science Faculty of Agriculture Zagazig University Zagazig 44511 Egypt
| | - Wei Wei
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Salah A Khalifa
- Department of Food Science Faculty of Agriculture Zagazig University Zagazig 44511 Egypt
| | - Xinghe Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety 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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15
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Development of a Pass-through SPE Cartridge for the Rapid Determination of Fipronil and Its Metabolites in Chicken Eggs by LC-MS/MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01902-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Palyzová A, Cajthaml T, Řezanka T. Separation of regioisomers and enantiomers of triacylglycerols containing branched fatty acids (iso and/or anteiso). Electrophoresis 2021; 42:1832-1843. [DOI: 10.1002/elps.202000320] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/04/2020] [Accepted: 12/05/2020] [Indexed: 01/12/2023]
Affiliation(s)
- Andrea Palyzová
- Institute of Microbiology The Czech Academy of Sciences Prague 4 Czech Republic
| | - Tomáš Cajthaml
- Institute of Microbiology The Czech Academy of Sciences Prague 4 Czech Republic
- Institute for Environmental Studies Faculty of Science Charles University Prague 2 Czech Republic
| | - Tomáš Řezanka
- Institute of Microbiology The Czech Academy of Sciences Prague 4 Czech Republic
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17
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Zhou X, Sala G, Sagis LM. Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106100] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Acylglycerol synthesis including EPA and DHA from rainbow trout (Oncorhynchus mykiss) belly flap oil and caprylic acid catalyzed by Thermomyces lanuginosus lipase under supercritical carbon dioxide. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03643-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Walczak-Skierska J, Złoch M, Pauter K, Pomastowski P, Buszewski B. Lipidomic analysis of lactic acid bacteria strains by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. J Dairy Sci 2020; 103:11062-11078. [PMID: 33041037 DOI: 10.3168/jds.2020-18753] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
Analysis by MALDI-TOF mass spectrometry and gas chromatography-mass spectrometry was used to characterize the lipid profile of 3 lactic acid bacteria strains. By gas chromatography coupled with mass spectrometry, 23 fatty acids were identified. Dominant acids were palmitic (C16:0), oleic (C18:1), and α-linoleic acid (C18:3n-3) for Lactobacillus paracasei; for Lactococcus lactis they were palmitic (C16:0), gondoic (C20:1), myristoleic (C14:1), and eicosadienoic acid (C20:2), respectively; and in the case of Lactobacillus curvatus were C18:1, C18:2n-6, and C16:0, respectively. The effect of the medium on fatty acid composition was also determined. In addition, the fatty acid profile was also compared using MALDI MS analysis. The MALDI-TOF MS was used for qualitative analysis and identification of bacterial lipids. Phosphatidylglycerol, phosphatidylethanolamine, phosphatidylinositol, phosphatidylcholine, triacylglycerols, and ceramides were the most abundant species in lactic acid bacteria. One hundred different combinations of fatty acids in polar and nonpolar lipids have been identified, including 11 phospholipids (18 phosphatidylglycerol, 16 phosphatidylethanolamine, 10 phosphatidylinositol, 8 phosphatidylcholine, 4 lyso-phosphatidylethanolamine, 3 lyso-phosphatidylcholine, 3 phosphatidylserine, 1 lyso-phosphatidic acid, 1 lyso-phosphatidylglycerol, 1 lyso-phoshatidylinositol, and 1 phosphatidic acid), 23 triacylglycerols, 9 ceramides, and 2 sphingomyelin. The most abundant fatty acids identified were C16:0, C16:1, C18:0, and C18:3. Obtained lipid profiles allowed to distinguish the tested bacterial strains.
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Affiliation(s)
- Justyna Walczak-Skierska
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Michał Złoch
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Katarzyna Pauter
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland; Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland.
| | - Bogusław Buszewski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland; Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
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Arita‐Merino N, Yener S, Valenberg HJF, Hugo A, Osthoff G. Varying Levels of Medium‐Chain Fatty Acids Affect Triacylglycerol Composition and Crystallization Behavior of African Elephant Milk Fat. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Naomi Arita‐Merino
- Dairy Science and Technology Group, Food Quality and Design Wageningen University Postbox 17 6700 AA Wageningen The Netherlands
| | - Sine Yener
- Dairy Science and Technology Group, Food Quality and Design Wageningen University Postbox 17 6700 AA Wageningen The Netherlands
| | - Hein J. F. Valenberg
- Dairy Science and Technology Group, Food Quality and Design Wageningen University Postbox 17 6700 AA Wageningen The Netherlands
| | - Arno Hugo
- Department of Microbial, Biochemical and Food Biotechnology University of the Free State Postbox 339 Bloemfontein 9300 South Africa
| | - Gernot Osthoff
- Department of Microbial, Biochemical and Food Biotechnology University of the Free State Postbox 339 Bloemfontein 9300 South Africa
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21
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Liu Z, Wang J, Li C, Rochfort S. Development of one-step sample preparation methods for fatty acid profiling of milk fat. Food Chem 2020; 315:126281. [PMID: 32004984 DOI: 10.1016/j.foodchem.2020.126281] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 01/10/2020] [Accepted: 01/21/2020] [Indexed: 11/29/2022]
Abstract
Determination of the fatty acid (FA) profile of milk fat generally involves total lipid extraction from liquid milk, transesterification and GC analysis. The lipid extraction step is time consuming and often employs toxic solvents such as chloroform. Two alternative methods are presented here that skip the lipid extraction step and allow the determination of FA composition via direct transesterification of dried milk and liquid milk respectively. We have shown that dried milk can be used directly in alkaline-catalysed methylation, whereas direct transesterification of both dried milk and fresh milk is feasible with acidic methanol. Both methods generate similar results as compared to the classical two-step method (i.e. lipid extraction and FA methylation) when optimised methylation parameters (temperature, time, milk and reagent volume) are followed. By omitting the lipid extraction step, these simplified one-step methods offer a much higher throughput and a reduced cost in FA composition analysis of milk samples.
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Affiliation(s)
- Zhiqian Liu
- Agriculture Victoria Research, AgriBio, 5 Ring Road, Bundoora, Victoria 3083, Australia.
| | - Jianghui Wang
- Agriculture Victoria Research, AgriBio, 5 Ring Road, Bundoora, Victoria 3083, Australia
| | - Cheng Li
- Agriculture Victoria Research, AgriBio, 5 Ring Road, Bundoora, Victoria 3083, Australia; School of Applied Systems Biology, La Trobe University, Bundoora, Victoria 3083, Australia
| | - Simone Rochfort
- Agriculture Victoria Research, AgriBio, 5 Ring Road, Bundoora, Victoria 3083, Australia; School of Applied Systems Biology, La Trobe University, Bundoora, Victoria 3083, Australia
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