Analysis of Phospho- and Sphingolipids in Dairy Products by a New HPLC Method

Abstract

Dairy phospho- and sphingolipids are gaining interest due to their nutritional and technological properties. A new HPLC method, using an evaporative laser light-scattering detector, was developed, which enabled excellent separation of glucosylceramide, lactosylceramide, phosphatidic acid, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidylcholine, sphingomyelin, and lysophosphatidylcholine in less than 21 min, including the regeneration of the column. No loss of column performance was observed after 1500 runs because an acid buffer was used. The output signal of the evaporative laser light scattering detector was highly dependent of the flow of the carrier gas and the temperature of the nebulizer, and was maximized by means of a response surface experimental design. Finally, raw milk, cream, butter, buttermilk, Cheddar whey, quarg, and Cheddar cheese were analyzed for their polar lipid content. The absolute values varied substantially (0.018 to 0.181 g/100 g of product). Significant differences were found in the relative content of each polar lipid class among the analyzed products.

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

“…The relative proportions of the various phospholipids in the buttermilk made from raw cream are in agreement with data reported previously [22,23]. The relative proportion of SM, known for its hypocholesterolaemic activity [6,12,20,21], was increased significantly (P = 0.0015) in buttermilk from pasteurized cream, confirming earlier data obtained by Morin et al [17].…”

Rapid Quantitative Analysis of Sphingolipids in Seafood Using HPLC with Evaporative Light-Scattering Detection: Its Application in Tissue Distribution of Sphingolipids in Fish

“…Therefore, separation and quantifi cation of CMH and sphingomyelin from tissues of fish by this HPLC-ELSD method was more accurate and sensitivity than HPLC-UV 17,[20][21][22] . The cyanopropyl cyano column is a special chemically bonded stationary phase column based on silica.…”

“…According to the report by Rombaut et al, sphingomyelin occurs 400-1500 mg/kg in dry matter base of dairy products, including milk, butter and cheese 21,22 . Sphingomyelin in animal sources such as turkey, chicken, ostrich, lamb, hamburger, beef, pork, ham and egg were ranged from 100 to 400 mg/kg , for which was lowest in egg and highest in chicken.…”

“…Besides, the evaporative light-scattering detector ELSD for HPLC which is insensitive to the mobile-phase solvents and thus allows direct quantifi cation, has been successfully applied to analyze glycolipids in edible plants 17 , yeast 20 and other foodstuff 21,22 . The aim of this study was to develop an optimal HPLC-ELSD condition for separation, purification and determination of sphingolipids.…”

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

“…The MFGM contained PE, PC, PS, PI, SM and the lyso-derivative forms of PE and PC [Sanchez-Juanes et al, 2009]. Lyso-derivatives of PL have previously been reported in milk [Keenan & Patton, 1995], but several authors consider that they are probably artifacts caused by careless sample preparation, or that they could be due to lipolytic enzyme activity [Rombaut et al, 2005]. Ceramide monohexoside (glucosylceramide) and ceramide-dihexoside (lactosylceramide) have often been mistakenly included by several authors as PL ( Table 2).…”