Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage

Mou B 1 , Yang W 1 , Song S 2 , Shen C 3 , Panpipat W 4 , Lai OM 5 Show all authors , Tan CP 6 , Cheong LZ 7

Affiliations 

  • 1 Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
  • 2 National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
  • 3 Institute of Materials Technology and Engineering, Chinese Academy of Sciences, 1219 Zhongguan Road, Ningbo 315201, China
  • 4 Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161, Thailand
  • 5 Department of Bioprocess Technology, Faculty of Biotechnology and Bimolecular Sciences, University Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia; Institute of Bioscience, University Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia
  • 6 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
  • 7 Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China. Electronic address: [email protected]
Food Chem, 2022 Jan 31;381:132288.
PMID: 35124494 DOI: 10.1016/j.foodchem.2022.132288

Abstract

Milk processing technology disrupts milk fat globule membrane (MFGM) structures and decreases the phospholipid content in MFGM. The present study aimed to evaluate the effects of homogenization, thermal treatment, and cold storage on milk phospholipids. A total of 175 phospholipid molecular species were identified and quantified. Phosphatidylcholine was the most abundant phospholipid, and sphingomyelin accounted for only a small amount of phospholipid in bovine milk. In addition, a total of 37 plasmalogens (167.5 μg/mL) were identified in bovine milk with lysophosphatidylcholine plasmalogen being the most abundant. Processing technologies decreased the phospholipid content with both boiled and frozen milk demonstrating the highest reduction. Compared to raw milk, only 70% of phospholipid remained in frozen milk. Both S-plot and volcano-plot showed that heat treatment and subsequent cold storage decreased the phosphatidylserine and lysophospholipid contents.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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