The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size

Abstract

A known biological role of casein micelles is to transport calcium from mother to young and provide amino acids for growth and development. Previous reports demonstrated that modified casein micelles can be used to transport and deliver hydrophobic probes. In this study, the distribution of lipid-soluble phospholipids, including sphingomyelins (SM) and phosphatidylcholines (PC), was quantified in whole raw milk, skim raw milk, and casein micelles of various sizes during early, mid, and late lactation stages. Low-pressure size exclusion chromatography was used to separate casein micelles by size, followed by hydrophobic extraction and liquid chromatography-mass spectrometry for the quantification of PC and SM. Results showed that the SM d18:1/23:0, d18:1/22:0, d18:1/16:0, d16:1/22:0, d16:1/23:0, and d18:1/24:0 and the PC 16:0/18:1, 18:0/18:2, and 16:0/16:0 were dominating candidates appearing in maximum concentration in whole raw milk obtained from late lactation, with 21 to 50% of total SM and 16 to 35% of total PC appearing in skim milk. Of the total SM and PC found in skim milk, 35 to 46% of SM and 22 to 29% of PC were associated with the casein micelle fraction. The highest concentrations of SM d18:1/22:0 (341 ± 17 µg/g of casein protein) and PC 16:0/18:1 (180 ± 20 µg/g of casein protein) were found to be associated with the largest casein micelles (diameter = 149 nm) isolated in milk from late lactation, followed by a decrease in concentration as the casein micelle size decreased.

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

“…As one of the main components of natural food, MNPs have been extensively studied in some types of foods [7][8][9]. Beyond natural components, MNPs could also be endogenously formed during soup preparation.…”

Production of Milk Phospholipid-Enriched Dairy Ingredients

“…For analysis purposes, MPL samples are usually prepared using solvent extraction. The Folch [77] and Bligh [78] methods use chloroform and methanol to dissolve lipids. Other lipophilic extraction formulas include the Mojonnier solvents [79], dichloromethane [80], and the ammoniacal ethanolic solution of lipids with dimethyl ether and light petroleum in the Röse-Gottlieb extraction [81,82].…”

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

“…The SFA degrees of main shortening lipids are shown in Table 1 [2]. Lipids of dairy products can be separated by the Folch extraction [20], the Bligh method [21], the Röse–Gottlieb extraction [22], or dichloromethane [23]. Total lipid (TL) content of samples may be measured using gravimetric determination, a Gerber–van Gulik butyrometer, infrared spectrometry in a Milkoscan FT2 apparatus [22], or gas chromatography [24].…”