دورية أكاديمية
أعرض في EDS

Characterization of phospholipidome in milk, yogurt and cream, and phospholipid differences related to various dairy processing methods.

التفاصيل البيبلوغرافية
العنوان: Characterization of phospholipidome in milk, yogurt and cream, and phospholipid differences related to various dairy processing methods.
المؤلفون: Liu YH; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China., Liu TT; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China., Niu JQ; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China., Zhang XS; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China., Xu WS; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China., Song S; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China; Key Laboratory of Public Nutrition and Health, National Health Commission of the People's Republic of China, Beijing 100000, China. Electronic address: songshuang@ninh.chinacdc.cn., Wang Z; National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China. Electronic address: wangzhu@ninh.chinacdc.cn.
المصدر: Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139733. Date of Electronic Publication: 2024 May 21.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
أسماء مطبوعة: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
مواضيع طبية MeSH: Phospholipids*/analysis , Phospholipids*/chemistry , Milk*/chemistry , Yogurt*/analysis, Animals ; Cattle ; Food Handling ; Goats ; Dairy Products/analysis ; Camelus ; Buffaloes/metabolism
مستخلص: Milk phospholipids have multiple health benefits, but the deficiency of detailed phospholipid profiles in dairy products brings obstacles to intake calculation and function evaluation of dairy phospholipids. In present study, 306 phospholipid molecular species were identified and quantified among 207 milk, yogurt and cream products using a HILIC-ESI-Q-TOF MS and a HILIC-ESI-QQQ MS. The phospholipid profiles of five mammals' milk show that camel milk contains the most abundant phosphatidylethanolamine, phosphatidylserine and sphingomyelin; cow, yak and goat milk have similar phospholipidomes, while buffalo milk contains abundant phosphatidylinositol. Fewer plasmalogens but more lyso-glycerolphospholipids were found in ultra-high-temperature (UHT) sterilized milk than in pasteurized milk, and higher proportions of lyso-glycerolphospholipid/total phospholipid were observed in both cream and skimmed/semi-skimmed milk than whole milk, indicating that UHT and skimming processes improve glycerolphospholipid degradation and phospholipid nutrition loss. Meanwhile, more diacyl-glycerolphospholipids and less of their degradation products make yogurt a better phospholipid resource than whole milk.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Cream; Dairy processing; Milk; Phospholipid; Yogurt
المشرفين على المادة: 0 (Phospholipids)
تواريخ الأحداث: Date Created: 20240528 Date Completed: 20240619 Latest Revision: 20240619
رمز التحديث: 20240619
DOI: 10.1016/j.foodchem.2024.139733
PMID: 38805923
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2024.139733