Comparison of dairy phospholipid preparative extraction protocols in combination with analysis by high performance liquid chromatography coupled to a charged aerosol detector

Barry, Kate M.; Dinan, Timothy G.; Murray, Brian A.; Kelly, Philip M.

doi:10.1016/j.idairyj.2016.01.022

Cited by 24 publications

(27 citation statements)

References 38 publications

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“…Whole milk contains about twice the PLs of skim milk, while some dairy co-products can become relatively enriched in PLs, including buttermilk and butter serum [29]. Phospholipid content in whole milk can vary between 0.7 to 2.3 g/100 g of fat [30][31][32][33][34]. This variation in the level of reported PL content in milk can be attributed to the different analytical techniques used, as well as the diet [35], season of the year [36], age, and stage of lactation of the animal [37,38].…”

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

“…Cream is rich in fat (~32%) and protein (~2%) [31] and has 0.3-5.65 g of PL/100 g of fat. Most authors reported PE being the most abundant PL found in cream, followed by PC and SM [30,32,42,43]. Butter (~78% fat) [32] has a PL content ranging from 0.195-5.31 g/100 g fat.…”

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

“…Most authors reported PE being the most abundant PL found in cream, followed by PC and SM [30,32,42,43]. Butter (~78% fat) [32] has a PL content ranging from 0.195-5.31 g/100 g fat. The order of abundance of PL in butter is the same as cream, with PE being the richest followed by PC and SM [30][31][32]44].…”

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

“…Butter (~78% fat) [32] has a PL content ranging from 0.195-5.31 g/100 g fat. The order of abundance of PL in butter is the same as cream, with PE being the richest followed by PC and SM [30][31][32]44]. Buttermilk (4.485-35.32 g/100 g of fat) and butter serum (46.69-48.39 g/100 g of fat), which are the co-products of butter and anhydrous milk fat production, respectively, are rich sources of polar lipids, yet are low in fat [32].…”

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

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Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

et al. 2020

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Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.

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Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

Section: Milk Polar Lipids: Classes and Quantitymentioning

confidence: 99%

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Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

et al. 2020

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“…Comparison of all these procedures suggest a solvent‐associated effect for less abundant compounds (e.g. phosphatidylinositol or ceramides) that may also be related to slight inter‐laboratory variations from the original method . However, in the last years some studies reported these solvent modifications involving MTBE or butanol as reliable procedures .…”

Section: The Complexity Of Lipid Isolationmentioning

confidence: 99%

Suitable simple and fast methods for selective isolation of phospholipids as a tool for their analysis

et al. 2018

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Lipids are gaining relevance over the last 20 years, as our knowledge about their role has changed from merely energy/structural molecules to compounds also involved in several biological processes. This led to the creation in 2003 of a new emerging research field: lipidomics. In particular the phospholipids have pharmacological/food applications, participate in cell signalling/homeostatic pathways while their analysis faces some challenges. Their fractionation/purification is, in fact, especially difficult, as they are amphiphilic compounds. Moreover, it usually involves SPE or TLC procedures requiring specific materials hampering their suitableness for routine analysis. Finally, they can interfere with the ionization of other molecules during mass spectrometry analysis. Thus, simple high-throughput reliable methods to selectively isolate these compounds based on the difference between chemical characteristics of lipids would represent valuable tools for their study besides that of other compounds. The current review work aims to describe the state-of-the-art related to the extraction of phospholipids using liquid-liquid methods for their targeted isolation. The technological and biological importance of these compounds and ion suppression phenomena are also reviewed. Methods by precipitation with acetone or isolation using methanol seem to be suitable for selective isolation of phospholipids in both biological and food samples.

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