Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified.

التفاصيل البيبلوغرافية
العنوان:	Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified.
المؤلفون:	Teixeira BF; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California, USA.; ESALQ Food, College of Agriculture 'Luiz de Queiroz,', University of São Paulo, Piracicaba, São Paulo, Brazil., Dias FFG; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California, USA., Vieira TMFS; ESALQ Food, College of Agriculture 'Luiz de Queiroz,', University of São Paulo, Piracicaba, São Paulo, Brazil., Leite Nobrega de Moura Bell JM; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California, USA.; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, California, USA., Taha AY; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California, USA.
المصدر:	Journal of food science [J Food Sci] 2021 May; Vol. 86 (5), pp. 1791-1801. Date of Electronic Publication: 2021 Apr 17.
نوع المنشور:	Journal Article
اللغة:	English
بيانات الدورية:	Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
أسماء مطبوعة:	Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists Original Publication: Champaign, Ill. Institute of Food Technologists
مواضيع طبية MeSH:	Milk/chemistry , Oxylipins/chemistry, Animals ; Cattle ; Esterification ; Fatty Acids, Unsaturated/chemistry ; Humans ; Hydrolysis ; Linoleic Acid/chemistry ; Oxidation-Reduction ; Oxylipins/analysis ; Oxylipins/isolation & purification ; Sodium Hydroxide/chemistry
مستخلص:	The oxidation of polyunsaturated fatty acids produces bioactive primary oxidation products known as oxylipins. In many biological matrices, the majority of oxylipins are bound (i.e. esterified), and a relatively small proportion (<10%) exists in the free form. The present study tested whether this extends to bovine milk following method evaluation of various extraction and base hydrolysis protocols for measuring bound oxylipins. Free (unbound) oxylipins were also measured. Folch extraction followed by sodium carbonate hydrolysis in the presence of methanol containing 0.1% of acetic acid and 0.1% of butylated hydroxytoluene resulted in greater oxylipin concentrations and better surrogate standard recoveries compared to other methods that did not involve Folch extraction or the addition of methanol with hydrolysis base. Sodium hydroxide was better than sodium carbonate in hydrolyzing bound oxylipins under the same conditions. Milk analysis of oxylipins with mass-spectrometry following Folch extraction and sodium hydroxide hydrolysis revealed that 95% of oxylipins in bovine milk were esterified. Most of the detected oxylipins were derived from linoleic acid, which accounted for 92 and 88% of oxylipins in the free and esterified pools, respectively. These results demonstrate that the majority of bovine milk oxylipins are bound, and that linoleic-acid derived metabolites are the most abundant oxylipin species in free and bound lipid pools. Additional studies are needed to understand the role of different oxylipin pools in both calf and human nutrition. PRACTICAL APPLICATION: A method involving Folch lipid extraction and sodium hydroxide hydrolysis was validated for esterified oxylipin measurements in bovine milk. Application of the method revealed that the majority (∼95%) of oxylipins in bovine milk were bound. Linoleic-acid derived oxylipins were the most abundant species in both bound and free milk fractions (88-92%). The results highlight the presence of a new pool of oxidized lipids in milk, potentially involved in modifying its sensory and nutritional properties. (© 2021 Institute of Food Technologists®.)
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معلومات مُعتمدة:	# 735818-0 the Center for Advanced Processing and Packaging Studies; 1008787 the USDA National Institute of Food and Agriculture, Hatch/Taha
فهرسة مساهمة:	Keywords: UPLC-MS/MS; esterified; hydrolysis; lipid oxidation; lipidomic; oxylipins
المشرفين على المادة:	0 (Fatty Acids, Unsaturated) 0 (Oxylipins) 55X04QC32I (Sodium Hydroxide) 9KJL21T0QJ (Linoleic Acid)
تواريخ الأحداث:	Date Created: 20210417 Date Completed: 20210611 Latest Revision: 20210611
رمز التحديث:	20221213
DOI:	10.1111/1750-3841.15697
PMID:	33864645
قاعدة البيانات:	MEDLINE

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تدمد:	1750-3841
DOI:	10.1111/1750-3841.15697