Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products

Verardo, Vito; Gómez-Caravaca, Ana María; Arráez‐Román, David; Hettinga, Kasper

doi:10.3390/ijms18010173

Cited by 72 publications

(52 citation statements)

References 114 publications

(213 reference statements)

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“…The major health benefits reported from bovine milk PL and sphingolipids (review) are inhibition of colon cancer, anticholesterolemic and hypolipidaemic effects, anti‐inflammatory activity, improving the infant brain and cognitive development, as well as possible antiviral and antibacterial effects . These effects are illustrated by some recent studies, as shown in Table .…”

Section: Implication Of the Milk Lipid Fractions On Human Healthmentioning

confidence: 99%

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Bernard

Bonnet

Delavaud

et al. 2018

Euro J Lipid Sci & Tech

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Recent knowledge is presented on the composition of ruminant milk fat fractions and the nutritional strategies known to alter their amount. The development of lipidomic and proteomic analyses has allowed for the characterization of minor components, such as proteins, liposoluble vitamins, and phospholipids of the milk fat globule (MFG), in addition to the triacylglycerols (TAG), which are the major constituents of the MFG core. Few differences in these components among ruminant species exist, and they have been outlined mainly on the fatty acids (FA) profile of the TAG, whereas comparative data are still lacking on vitamins and proteins. The effects of dietary treatments enriched in n‐3 polyunsaturated FA (PUFA) on the composition of the milk fat fraction are explored. In particular, pasture and plant oilseeds increase milk n‐3 PUFA and cis‐9,trans‐11 CLA and decrease saturated FA, whereas data with new feed resources, such as algae, are still rare. The peculiarities of the response of the milk fat to diets that induce a milk fat depression in cows but in lesser extent in small ruminants are described. The potential effects of polar lipids, proteins, and liposoluble vitamins of the MFG on human health are reviewed, highlighting the nutraceutical properties of milk. Practical Applications: This review provides an overview of the different components of the milk fat fraction in ruminant species and on nutritional strategies to alter their amounts to improve the nutritional quality of milk. Furthermore, this review presents recent data on species peculiarities of the milk fat fraction composition and of its response to nutritional factors, which offers a promising model to identify news levers of regulation of this fraction and foster the identification of new feeding strategies to better control milk fat composition and feed efficiency. This review synthesizes data on the composition of the milk fat fraction in ruminant species, reports advances in nutritional strategies to alter their amounts and species‐specific responses to nutrition, as well as the potential effects on human health of the major and minor components of this fraction.

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Section: Implication Of the Milk Lipid Fractions On Human Healthmentioning

confidence: 99%

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Bernard

Bonnet

Delavaud

et al. 2018

Euro J Lipid Sci & Tech

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“…Glycerophospholipids comprise a glycerol moiety with two fatty acids esterified at positions sn-1 and sn-2 and a hydroxyl group at sn-3 position, linked to a phosphate group and a polar moiety [1]. The molecular structure of the latter determines the types of glycerophospholipids, namely phosphatidylcholine (PC), phosphatidylserine (PS), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidyl-glycerol (PG), and phosphatidic acid (PA) [2]. Sphingolipids consist of a sphingosine backbone (2-amino-4-octadecene-1,3-diol) connected to a fatty acid via an amide bond and a polar head.…”

Section: Introductionmentioning

confidence: 99%

Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang

Zheng

Brennan

et al. 2020

Foods

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Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).

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“…More recently, milk phospholipid liposomes were applied to improve the storage stability of encapsulates (Gulseren and Corredig, 2013), the encapsulate solubility and encapsulation efficiency Liu et al, 2012) and the bioavailability of encapsulate (Maswadeh et al, 2015), showing better efficiency than soy lecithin (Liu et al, 2012). Furthermore, in terms of biological effects, several review papers have summarized various health benefits of milk phospholipids, with emphasis on therapeutic aspects (Castro-Gómez et al, 2015), infant's gut development and cognitive functions (Ortega-Anaya and Jimenez-Flores, 2018), and physiological functionalities (Verardo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Vesicle properties and health benefits of milk phospholipids: a review

Huang¹,

Zhao²,

Guan³

et al. 2019

Journal of Food Bioactives

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Phospholipids are important ingredients in milk. They serve as bioactive components with processing functionalities, despite representing only a small proportion of total milk lipids. There has been increasing interest in vesicle properties and health effects of milk phospholipids. However, there are limited reports on industry-scale manufacturing of related commercial products. This contribution aims to elucidate the industrial processes of manufacturing milk phospholipid products including phospholipid extraction and fraction as well as summarizing determination assays of milk phospholipids. In addition to industrial production, this review elaborates on application aspects, such as the biological properties of milk phospholipids and their technical importance as delivery vesicles of liposomes and phytosomes. In addition, new insights on large-scale production of milk phospholipids and new applications such as phytosomes and antioxidant properties are discussed.

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Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products

Cited by 72 publications

References 114 publications

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Production of Milk Phospholipid-Enriched Dairy Ingredients

Vesicle properties and health benefits of milk phospholipids: a review

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