Fatty acid profile of phospholipids and sphingomyelin in milk and regulation of sphingomyelin synthesis of mammary glands in cows receiving increasing levels of crushed sunflower seeds

Lashkari, Saman; Moller, Jeppe W.; Jensen, Søren Krogh; Hellgren, Lars; Sørensen, Martin Tang; Theil, Peter Kappel; Sejrsen, K.

doi:10.3168/jds.2019-17157

Cited by 12 publications

(4 citation statements)

References 36 publications

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“…Moreover, VOC and physicochemical data matrices were singularly used in a dedicated pairwise White’s corrected non-parametric statistical tests that allowed the identification of those variables that significatively diverged between control and experimental groups. Our results are consistent with previous studies indicating how dietary supplementation with ingredients containing high oil content produced higher levels of C18:0, C18:3 n3, C20:1 n9, and C22:1 n9 ( Lashkari et al, 2020 ). In particular, the high levels of stearic acid in the experimental group are meaningful of an increased biohydrogenation activity involving microbial MUFA and PUFA ( Moate et al, 2014 ; Chiofalo et al, 2020 ), linked with animal supplementation with dried and pitted olive cake enriched in unsaturated C18 fatty acid.…”

Section: Discussionsupporting

confidence: 93%

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Calabrese

Russo²,

Celano³

et al. 2023

Front. Microbiol.

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IntroductionWith the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared.MethodsOur panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results.Results and discussionLooking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems.

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Section: Discussionsupporting

confidence: 93%

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Calabrese

Russo²,

Celano³

et al. 2023

Front. Microbiol.

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“…The FA composition of milk sphingomyelin is in agreement with reports by Bitman and Wood (1990), Fong, Norris, and MacGibbon (2007) and Lashkari, Moller, Jensen, et al (2020). Supplementation of HOS increased the proportion of C22:0 in sphingomyelin at the expense of C23:0, which most likely is a result of an increased availability of C22:0 in mammary due to diet.…”

Section: Discussionsupporting

confidence: 91%

Changes in long‐chain fatty acid composition of milk fat globule membrane and expression of mammary lipogenic genes in dairy cows fed sunflower seeds and rumen‐protected choline

Lashkari

Moller

Jensen

et al. 2020

Animal Physiology Nutrition

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The aim of this experiment was to investigate the effect of dietary supplementation of crushed high oleic sunflower seeds (HOS) and rumen-protected choline (RPC) on the fatty acid (FA) profile of phospholipids and sphingomyelin and mammary transcription of genes that are important for milk fat synthesis and de novo synthesis of sphingolipids. Twenty-four cows were divided into four groups that either received an unsupplemented diet (Control), the Control diet supplemented with 50 g RPC per day, a diet supplemented with HOS at 10% of dry matter, or RPC and HOS in combination (RPC + HOS). RPC supplementation had no effect on the FA composition of milk or sphingomyelin. Cows receiving RPC and RPC + HOS had increased incorporation of C22:5 (n-3) into phospholipids. Milk FA proportion of C18:0 and C18:1 isomers was increased in cows receiving HOS (HOS and RPC + HOS). Sphingomyelin proportion of C22:0 was increased in cows receiving HOS and RPC + HOS, at the expense of C23:0. HOS supplementation further increased the proportion of unsaturated fatty acids (UFA) in milk phospholipids. HOS supplementation increased mammary transcription of UDP-glucose ceramide glycosyltransferase (UGCG), sterol response element-binding protein cleavage-activating protein (SCAP) and peroxisome proliferation-activated receptor Gamma subunit C 1b (PPARGC1b), and reduced transcription of insulin induced gene 1 (INSIG1) and fatty acid-binding protein 3 (FABP3). Dietary supplementation of RPC increased mammary transcription of fatty acid desaturase 1 (FADS1) and longevity assurance gene 2 (LASS2), and reduced transcription of sphingomyelin synthase (SGMS). The results show that the FA profile of milk phospholipids is sensitive to dietary lipid supplementation and, to a minor degree, RPC supplementation. Furthermore, transcription of genes that are important for milk fat synthesis and sphingolipids synthesis is affected by dietary supplementation of RPC and HOS.

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“…Recent work characterized over 40 species total, which included saturated sphingoid bases of 16:0 and 18:0 . There were also substantial differences in the SM profile on a percentage basis, with species such as 34:1 being higher via HPLC–MS detection, although this could potentially be attributed to the differences in the milk with seasonal variance, animal diet, and other confounding effects. − Our overall concentration of SM is more in line with previous methods of measuring SM, such as a TLC/GC–FID-based approach reporting the equivalent of 31.2 μM and a HPLC–evaporative light scattering detector approach reporting 34.6 μM SM in dairy when normalized for an average SM molecular weight of 754.8 and 3.3% milk fat. , To measure dairy SM, the LOD and LOQ of the infusion method presented here are approximately 10–100 times more sensitive than an evaporative light scattering hybrid–MS approach…”

Section: Discussionsupporting

confidence: 74%

Quantifying Sphingomyelin in Dairy through Infusion-Based Shotgun Mass Spectrometry with Lithium-Ion-Induced Fragmentation

Magnuson

Bukowski

Rosenberger

et al. 2022

J. Agric. Food Chem.

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Quantifying sphingomyelin (SM) species by infusion-based mass spectrometry (MS) is complicated by the presence of isobaric phosphatidylcholine (PC) species, which generate a common m/z 184 product ion in the presence of ammonium ions as a result of the phosphocholine headgroup. Lithium ion adducts of SM undergo a selective dehydration [Li + H 2 O + (CH 3 ) 3 NC 2 H 4 PO 4 ] with a corresponding neutral loss of −207 Da. This neutral loss was employed to create a SM-selective method for identifying target species, which were quantitated using multiple reaction monitoring (MRM). SM-selective fragments in MS 3 were used to characterize the sphingosine base and acyl chain. These methods were used to identify 50 individual SM species in bovine milk ranging from SM 28:1 to SM 44:2, with d16:1, d17:1, d18:1, d19:1, and d20:1 bases, and acyl fatty acids ranging from 10 to 25 carbons and 0−1 desaturations. Spiked SM standards into milk had a recovery of 99.7%, and endogenous milk SM had <10% coefficient of variation for both intra-and interday variability, with limits of detection of 1.4−5.55 nM and limits of quantitation of 11.8−178.1 nM. This MS−MRM method was employed to accurately and precisely quantify SM species in dairy products, including bovine-derived whole milk, half and half, whipping cream, and goat milk.

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Fatty acid profile of phospholipids and sphingomyelin in milk and regulation of sphingomyelin synthesis of mammary glands in cows receiving increasing levels of crushed sunflower seeds

Cited by 12 publications

References 36 publications

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Changes in long‐chain fatty acid composition of milk fat globule membrane and expression of mammary lipogenic genes in dairy cows fed sunflower seeds and rumen‐protected choline

Quantifying Sphingomyelin in Dairy through Infusion-Based Shotgun Mass Spectrometry with Lithium-Ion-Induced Fragmentation

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