Properties, analysis and purification of milk polar lipids

Rombaut, Roeland; Dewettinck, Koen

doi:10.1016/j.idairyj.2006.06.011

Cited by 163 publications

(142 citation statements)

References 83 publications

Supporting

Mentioning

130

Contrasting

Unclassified

Order By: Relevance

“…The relative proportions of the various phospholipids in the buttermilk made from raw cream are in agreement with data reported previously [22,23]. The relative proportion of SM, known for its hypocholesterolaemic activity [6,12,20,21], was increased significantly (P = 0.0015) in buttermilk from pasteurized cream, confirming earlier data obtained by Morin et al [17].…”

Section: Discussionsupporting

confidence: 91%

“…Differences in buttermilk phospholipid distribution among MF retentate and permeate (pasteurized and unpasteurized) were assessed using high-performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD) as described by Morin et al [17]. The various phospholipid peaks were assigned using phospholipid standards, according to the work of Rombaut and Dewettinck [23]. For comparative purpose, the relative proportion of each phospholipid was estimated by determining its individual peak area compared to the total surface area of the chromatogram.…”

Section: Chemical Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Conway

Gauthier

Pouliot

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

-The lipids and proteins of buttermilk solids have been associated with several potential health benefits. In this work, the effect of cream pasteurization, microfiltration (MF) and enzymatic proteolysis on the chemical composition and cholesterol-lowering activity of buttermilk solids was studied. Buttermilk was made from pasteurized or unpasteurized cream and fractionated using a 0.5-μm MF membrane or treated with pepsin or pepsin followed by trypsin. The cholesterollowering activity of the products obtained was measured as micellar solubility of cholesterol in vitro. This value was reduced significantly by 57.1% of the control in the presence of raw-cream buttermilk, while buttermilk from pasteurized cream had a much lower impact (reduction of 17.0%). These results suggest a strong inhibitory effect of components in raw-cream buttermilk on in vitro micellar solubility of cholesterol. MF retentate and permeate of buttermilks made from either cream had smaller effects on micellar solubility. Enzymatic hydrolysis of buttermilk made from pasteurized cream seemed to restore the lost cholesterol-lowering activity.buttermilk / milk fat globule membrane / pasteurization / microfiltration / cholesterol-lowering activity / enzymatic hydrolysisRésumé -Effet de la pasteurisation de la crème, du fractionnement par microfiltration et de la protéolyse enzymatique sur l'activité hypocholestérolémiante in vitro des solides du babeurre. Les lipides et protéines du babeurre sont associés à différentes activités biologiques bénéfiques pour la santé. Le but de cette étude était de mesurer l'effet de la pasteurisation de la Article published by EDP Sciences crème, de la microfiltration (MF) et de la protéolyse enzymatique sur la composition chimique et l'activité anti-cholestérol des solides du babeurre. Des babeurres issus de crèmes crues ou pasteurisées ont été fractionnés à l'aide d'une membrane de 0,5 μm ou hydrolysés à l'aide de pepsine ou de pepsine suivie de trypsine. L'activité hypocholestérolémiante des produits ainsi obtenus a été mesurée en termes de solubilité micellaire du cholestérol in vitro. Une réduction de 57,1 % par rapport au témoin a été obtenue en présence du babeurre issu de crèmes crues, tandis que l'impact du babeurre issu de crèmes pasteurisées était plus faible (réduction de 17,0 %). Ces résultats suggèrent la présence, dans le babeurre issu de crèmes crues, de composants inhibant fortement la solubilité micellaire du cholestérol in vitro. Les rétentats et perméats des babeurres issus des crèmes crues ou pasteurisées ont eu des effets moins importants sur la solubilité micellaire du cholestérol. L'hydrolyse enzymatique du babeurre issu de crèmes pasteurisées a permis de rétablir, au moins en partie, l'activité hypocholestérolémiante perdue. babeurre / membrane de globule de gras / pasteurisation / microfiltration / activité hypocholestérolémiante / hydrolyse enzymatique

show abstract

Section: Discussionsupporting

confidence: 91%

Section: Chemical Analysismentioning

confidence: 99%

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Conway

Gauthier

Pouliot

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Sphingomyelin is considered a zoochemical, being present in animal cell membranes but absent from plants [13]. Sphingomyelin found in milk is an important component of milk fat globule membranes [14]. Dietary SM and other sphingolipids have been studied for their effects on dyslipidemia because they interfere with the absorption of dietary fat and cholesterol [15][16][17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Dietary Milk Sphingomyelin Reduces Systemic Inflammation in Diet-Induced Obese Mice and Inhibits LPS Activity in Macrophages

et al. 2017

View full text Add to dashboard Cite

High-fat diets (HFD) increase lipopolysaccharide (LPS) activity in the blood and may contribute to systemic inflammation with obesity. We hypothesized that dietary milk sphingomyelin (SM), which reduces lipid absorption and colitis in mice, would reduce inflammation and be mediated through effects on gut health and LPS activity. C57BL/6J mice were fed high-fat, high-cholesterol diets (HFD, n = 14) or the same diets with milk SM (HFD-MSM, 0.1% by weight, n = 14) for 10 weeks. HFD-MSM significantly reduced serum inflammatory markers and tended to lower serum LPS (p = 0.08) compared to HFD. Gene expression related to gut barrier function and macrophage inflammation were largely unchanged in colon and mesenteric adipose tissues. Cecal gut microbiota composition showed greater abundance of Acetatifactor genus in mice fed milk SM, but minimal changes in other taxa. Milk SM significantly attenuated the effect of LPS on pro-inflammatory gene expression in RAW264.7 macrophages. Milk SM lost its effects when hydrolysis was blocked, while long-chain ceramides and sphingosine, but not dihydroceramides, were anti-inflammatory. Our data suggest that dietary milk SM may be effective in reducing systemic inflammation through inhibition of LPS activity and that hydrolytic products of milk SM are important for these effects.

show abstract

“…Ongoing research exists for isolating the bioactive proteins and lipids of the MFGM [5,44]. Micro-and ultraWltration, coagulation, and solvent-or supercritical extraction are being investigated.…”

Section: Components Of the Milk Fat Globule Membrane (Mfgm)mentioning

confidence: 99%

“…Micro-and ultraWltration, coagulation, and solvent-or supercritical extraction are being investigated. The raw material used is often buttermilk, where the MFGM molecules are most concentrated [44]. Isolated components of MFGM could be used in the pharmaceutical industry or incorporated as nutraceutical ingredients in food products.…”

Section: Components Of the Milk Fat Globule Membrane (Mfgm)mentioning

confidence: 99%

The potential of milk fat for the synthesis of valuable derivatives

Lubary

Hofland

Horst

2010

Eur Food Res Technol

View full text Add to dashboard Cite

The overall decline in milk fat consumption experienced in the last decades has promoted global research eVorts seeking for alternate uses of this valuable natural fat. Milk fat possesses a pleasant Xavor and a rich chemical composition, including a range of bioactive, health beneWcial minor components. The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health concerns. However, the rich fatty acid composition of milk fat could be utilized for the production of a wide range of added-value derivatives in the food and cosmetic industries, including nutritionally enhanced modiWed fats, food emulsiWers, Xavors, and tailor-made lipids. A promising strategy for the revalorization of milk fat encompasses the isolation and commercialization of the valuable minor components of milk fat, coupled with a broader utilization of physically or nutritionally improved milk fat fractions and derivative products.

show abstract

Properties, analysis and purification of milk polar lipids

Cited by 163 publications

References 83 publications

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Dietary Milk Sphingomyelin Reduces Systemic Inflammation in Diet-Induced Obese Mice and Inhibits LPS Activity in Macrophages

The potential of milk fat for the synthesis of valuable derivatives

Contact Info

Product

Resources

About