Isolation and Analysis of Phospholipids in Dairy Foods

Pimentel, Lígia L.; Gomes, Ana; Pintado, Manuela; Rodriguez‐Alcalá, Luís M.

doi:10.1155/2016/9827369

Cited by 42 publications

(28 citation statements)

References 95 publications

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“…Furthermore, both methods use chloroform as extracting reagent, known for its toxicity . Accordingly, since 1975 several alternatives have been proposed namely those of Hara and Radin using hexane/isopropanol (HIP) or the approach of Cequier‐Sánchez et al. substituting this hazardous solvent for dichloromethane.…”

Section: The Complexity Of Lipid Isolationmentioning

confidence: 99%

“…As detailed in the last section, lipid isolation is a complex matter and selection of the most suitable procedure is a critical step. Their study can be achieved by previous fractionation steps to separate them from other lipids using solid phase extraction (SPE) or thin‐layer chromatography (TLC) . However, these procedures although widely assayed are cumbersome, require specific material/equipment (e.g.…”

Section: Selective Isolation Of Plsmentioning

confidence: 99%

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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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Section: The Complexity Of Lipid Isolationmentioning

confidence: 99%

Section: Selective Isolation Of Plsmentioning

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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“…The beneficial effects they provide include reducing the risk of some types of cancer, increasing antimicrobial activity, helping to regulate inflammatory reactions, lowering cholesterol, promoting the recovery of the liver from toxic chemical attacks or viral damage and also having positive effects on the patients with Alzheimer's disease (Spitsberg 2005;Dewettinck et al 2008;Kuchta et al 2012). Several studies on the content of phospholipids in milk (Rodr ıguez-Alcal a and Fontecha 2010; Castro-G omez et al 2014;Lopez et al 2014;Ferreiro et al 2015), cream (Guerra et al 2015), butter and buttermilk (Morin et al 2007;Verardo et al 2013) and on other dairy products (Rombaut et al 2007;Pimentel et al 2016;Verardo et al 2017) have been published. Moreover, studies of the distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from buttermilk have been published (Rombaut et al 2006); and the evolution of phospholipid concentration during the manufacturing of cheese from buttermilk by ultrafiltration has also been reported (Ferreiro et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk

Ferreiro

Rodríguez-Otero

2018

Int J of Dairy Tech

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In this study, we report on the evolution of phospholipid contents and their distribution in cheese and whey, during the production of fresh cheese. We found that the phospholipid content in the total mass of whey and fresh cheese together was greater than the content of phospholipids in the starting milk used to make them. This increase was probably due to bacterial growth during fermentation and the consequent synthesis of phospholipids to generate cell membranes. In the coagulation process, ≈20% of the phospholipids were drained in the whey. Based on this result, we conclude that whey might be an interesting source of phospholipids, mainly phosphatidylethanolamine and sphingomyelin, for the food industry.

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“…NMR spectrum of DOPC. DOPC 20 mg in CD 2 Cl 2 0.9 mL with 1,4-BTMSB-d4 1 mg as internal standard. Measurement conditions: probe temp, 25 ; 8 transients; spinning, off; 13 C decoupling, MPF8.…”

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confidence: 99%

Quantitative <sup>31</sup>P NMR Method for Individual and Concomitant Determination of Phospholipid Classes in Polar Lipid Samples

et al. 2018

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Herein, to achieve individual and concomitant quantifications of phospholipid classes, an absolute quantification P NMR method using an internal standard was examined. Phospholipid standards and dietary foods were dispersed to prepare test solutions in an anionic surfactant (sodium cholate) solution containing EDTA, as a modification based on a reported method. Each phospholipid class showed a reproducible chemical shift at a near-neutral test solution pH of 6.90±0.04 and temperature of 30.0±0.1°C. The quantity of synthetic phosphatidylcholine measured usingP NMR was consistent with that measured by H NMR using an internal standard. As the principal phospholipid class of soybean and egg yolk lecithin is phosphatidylcholine, the measurement conditions ofP NMR (pulse interval time and number of scans) were optimized such that minor phospholipids, including lysophospholipids, also present in lecithin could be quantified simultaneously. Phospholipid classes in commercial polar lipid samples derived from porcine brain, yeast, and soybean were individually quantified using the above conditions. Using phosphoserine as the internal standard material allowed the absolute molar quantity of the phospholipid class to be precisely determined with traceability to the SI. The determined molar amounts of phospholipid classes were then translated to the weight amount by assuming that each phospholipid class contained two stearic acid molecules as the constituent fatty acid. The calculated total contents of each phospholipid class by P NMR were in good agreement with those obtained by molybdenum blue colorimetry. Furthermore, the quantitative values of the principal phospholipid classes in the polar lipid samples obtained byP NMR corresponded in a broad view, however, was more informative for the separation of individual phospholipid species rather than the quantitative 2D thin-layer chromatography.

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Isolation and Analysis of Phospholipids in Dairy Foods

Cited by 42 publications

References 95 publications

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

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

Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk

Quantitative <sup>31</sup>P NMR Method for Individual and Concomitant Determination of Phospholipid Classes in Polar Lipid Samples

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