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Ingvordsen Lindahl IE, Artegoitia VM, Downey E, O'Mahony JA, O'Shea CA, Ryan CA, Kelly AL, Bertram HC, Sundekilde UK. Quantification of Human Milk Phospholipids: the Effect of Gestational and Lactational Age on Phospholipid Composition. Nutrients 2019; 11:nu11020222. [PMID: 30678181 PMCID: PMC6412285 DOI: 10.3390/nu11020222] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 01/05/2019] [Accepted: 01/17/2019] [Indexed: 02/07/2023] Open
Abstract
Human milk (HM) provides infants with macro- and micronutrients needed for growth and development. Milk phospholipids are important sources of bioactive components, such as long-chain polyunsaturated fatty acids (LC-PUFA) and choline, crucial for neural and visual development. Milk from mothers who have delivered prematurely (<37 weeks) might not meet the nutritional requirements for optimal development and growth. Using liquid chromatography tandem-mass spectrometry, 31 phospholipid (PL) species were quantified for colostrum (<5 days postpartum), transitional (≥5 days and ≤2 weeks) and mature milk (>2 weeks and ≤15 weeks) samples from mothers who had delivered preterm (n = 57) and term infants (n = 22), respectively. Both gestational age and age postpartum affected the PL composition of HM. Significantly higher concentrations (p < 0.05) of phosphatidylcholine (PC), sphingomyelin (SM) and total PL were found in preterm milk throughout lactation, as well as significantly higher concentrations (p < 0.002) of several phosphatidylethanolamine (PE), PC and SM species. Multivariate analysis revealed that PLs containing LC-PUFA contributed highly to the differences in the PL composition of preterm and term colostrum. Differences related to gestation decreased as the milk matured. Thus, gestational age may impact the PL content of colostrum, however this effect of gestation might subside in mature milk.
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Affiliation(s)
| | | | - Eimear Downey
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland.
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland.
| | - Carol-Anne O'Shea
- Department of Paediatrics and Child Health, University College Cork, T12 YN60 Cork, Ireland.
| | - C Anthony Ryan
- Department of Paediatrics and Child Health, University College Cork, T12 YN60 Cork, Ireland.
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland.
| | - Hanne C Bertram
- Department of Food Science, Aarhus University, 5792 Årslev, Denmark.
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Rogers TS, Demmer E, Rivera N, Gertz ER, German JB, Smilowitz JT, Zivkovic AM, Van Loan MD. The role of a dairy fraction rich in milk fat globule membrane in the suppression of postprandial inflammatory markers and bone turnover in obese and overweight adults: an exploratory study. Nutr Metab (Lond) 2017; 14:36. [PMID: 28529534 PMCID: PMC5436451 DOI: 10.1186/s12986-017-0189-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Accepted: 05/08/2017] [Indexed: 12/19/2022] Open
Abstract
Background Inflammation is associated with increased bone resorption; the role of inflammation in postprandial bone turnover has not been explored. Consumption of milk fat globule membrane (MFGM) reduces inflammation in animal models. This study aimed to measure postprandial changes in bone turnover after intake of high saturated fat test meals, with- and without the anti-inflammatory ingredient MFGM. Methods Subjects (n = 36 adults) were obese (BMI 30–39.9 kg/m2) or overweight (BMI 25–29.9 kg/m2) with two traits of Metabolic Syndrome. Subjects consumed a different test meal on four occasions at random; blood draws were taken at baseline and 1, 3, and 6 h postprandial. Test meals included whipping cream (WC), WC + MFGM, palm oil (PO) and PO + MFGM. Biomarkers of bone turnover and inflammation were analyzed from all four time points. Results Test meal (treatment) by time interactions were significant for bone resorption marker C-telopeptide of type 1 collagen (CTX) (p < 0.0001) and inflammatory marker interleukin 10 (IL-10) (p = 0.012). Significant differences in overall postprandial response among test meals were found for CTX and soluble intercellular adhesion molecule (sICAM), with the greatest overall postprandial suppression of CTX occurring in meals containing MFGM. However, test meal by MFGM interactions were non- significant for bone and inflammatory markers. Correlations between CTX and inflammatory markers were non-significant. Conclusion This exploratory analysis advances the study of postprandial suppression of bone turnover by demonstrating differing effects of high SFA meals that contained MFGM; however MFGM alone did not directly moderate the difference in postprandial CTX response among test meals in this analysis. These observations may be useful for identifying foods and ingredients which maximize the suppression of bone resorption, and for generating hypotheses to test in future studies examining the role of inflammation in postprandial bone turnover. Trial registration Clinicaltrials.gov NCT01811329. Registered 11 March 2013. Electronic supplementary material The online version of this article (doi:10.1186/s12986-017-0189-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Tara S Rogers
- Department of Nutrition, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA.,Center for Musculoskeletal Health, University of California, Davis Medical Center, 4625 2nd Avenue, Sacramento, CA 95817 USA
| | - Elieke Demmer
- Department of Nutrition, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA
| | - Nancy Rivera
- Department of Nutrition, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA
| | - Erik R Gertz
- USDA, Agricultural Research Service, Western Human Nutrition Research Center, 430 West Health Sciences Drive, Davis, CA 95616 USA
| | - J Bruce German
- Foods for Health Institute, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA.,Department of Food Science & Technology, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA
| | - Jennifer T Smilowitz
- Foods for Health Institute, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA.,Department of Food Science & Technology, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA
| | - Angela M Zivkovic
- Department of Nutrition, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA.,Foods for Health Institute, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA
| | - Marta D Van Loan
- Department of Nutrition, University of California, Davis, 1 Shields Avenue, Davis, CA 95616 USA.,USDA, Agricultural Research Service, Western Human Nutrition Research Center, 430 West Health Sciences Drive, Davis, CA 95616 USA
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