Isolation and Characterization of Whey Phospholipids

Boyd, Leon C.; Drye, N.C.; Hansen, A.P.

doi:10.3168/jds.s0022-0302(99)75509-8

Cited by 39 publications

(25 citation statements)

References 9 publications

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“…Although differences being smaller, they remained highly significant (p < 0.01) and the main reason for this could be a different type of aggregation of lipids in the case whey buttermilk but also the presence of casein micelles in the CP layer in the case of regular buttermilk. Also it is known that the fat recovered in the whey cream is partly composed of free lipids (Fox et aI., 2000) (Scott, Duncan, Sumner, Waterman, & Kaylegian, 2003) whereas this number was close to 90% for commercial whey (Boyd, Drye, & Hansen, 1999). Surel (1993) has shown that long chain fatty are better retained by MF (0.2 J.lm) as compared to short chain fatty acids.…”

Section: Microfiltration Permeation Flux Datamentioning

confidence: 96%

A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

Morin

Pouliot

Jiménez-Flores

2006

Journal of Food Engineering

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The use of a ceramic microfiltration (MF) membrane for the fractionation of buttermilk and whey buttermilk obtained from pilot scale churning of cream and whey cream from industrial sources has been studied. Whey buttermilk contained comparable amounts of phospholipids compared to regular buttermilk but its protein content was lower due to the absence of caseins. However, it was found that lipid content of whey cream did vary significantly between lots resulting in important variations in the fat content of whey buttermilk. A twofold MF concentration of regular buttermilk doubled its phospholipids content whereas that of whey buttermilk was increased by 50%. The overall efficiency of the MF processing of regular buttermilk was limited by the amount of caseins retained by the MF membrane. Analysis of the protein profile of permeates and retentates showed that the transmission of milk fat globule membrane proteins by the MF membrane was lower when using whey buttermilk as compared to regular buttermilk possibly indicating the influence of casein micelles in fractionation or some structural differences between both products.

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Section: Microfiltration Permeation Flux Datamentioning

confidence: 96%

A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

Morin

Pouliot

Jiménez-Flores

2006

Journal of Food Engineering

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“…Bovine milk has usually been used as a source of PL for many industrial and nutritional applications, with egg and soybean lecithin as alternatives. Egg lecithin is mainly composed of PC (70%), PE (24%), SM (4%) and trace amounts of lyso-PC (LPC), lyso-PE, phosphatidylserine (PS) and phosphatidylinositol (PI) (Kuksis, 1992), while soybean lecithin contains PC (28%), PE (26%), PS/PI (30%), and LPC (16%), with no SM (Boyd et al, 1999). In both lecithins, the absence or the very low content of SM is remarkable.…”

Section: Analytical Proceduresmentioning

confidence: 99%

“…In both lecithins, the absence or the very low content of SM is remarkable. Regarding the fatty acid content of these lecithin products, soybean contains a very high proportion of unsaturated fatty acids (77%, with 66% of polyunsaturated) (Boyd et al, 1999), while egg lecithin has 54% of unsaturated fatty acids (21% polyunsaturated) (Kuksis, 1992). The high unsaturated fatty acid content of these products contrasts with the low content of bovine milk PL (31%) (Sánchez-Juanes et al, 2009a).…”

Section: Analytical Proceduresmentioning

confidence: 99%

“…As previously mentioned (Miura et al, 2004;Rombaut et al, 2006;Spence et al, 2009), bovine milk PL and egg and soybean lecithins have proven to be important in many nutritional and industrial applications. These lecithins have very reduced SM contents and high amounts of unsaturated fatty acids (Kuksis, 1992;Boyd et al, 1999). By contrast, bovine milk contains 23% of SM but lower amounts of unsaturated fatty acids (Sánchez-Juanes et al, 2009a).…”

Section: Phospholipid Classes and Fatty Acid Composition Of Ewe's Andmentioning

confidence: 99%

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Phospholipid classes and fatty acid composition of ewe’s and goat’s milk

et al. 2013

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RESUMEN Contenido de ácidos grasos de las diferentes clases de fosfolípidos de la leche de oveja y de cabraSe ha analizado el contenido, distribución de las especies individuales y la composición en ácidos grasos de los fosfolípidos (FL) de la leche de oveja y de cabra. Se ha estudiado también la unión de cepas enterotoxigénicas y uropatogénicas de Escherichia coli a estos compuestos y el efecto de los FL sobre la hemaglutinación provocada por estas bacterias mediante inmunodetección en placa y ensayos en placas multipocillo, respectivamente. La leche de oveja y de cabra contiene más FL que la de vaca, pero menos que la leche humana. El perfil de FL individuales es similar en la leche de oveja y de cabra e incluye esfingomielina, fosfatidilcolina, fosfatidiletanolamina, fosfatidilserina y fosfatidilinositol. En cuanto a la composición en ácidos grasos, los FL de ambos tipos de leche presentan un contenido elevado de ácidos grasos de cadena larga (más de 16 carbonos) y no saturados, siendo el más abundante C18:1. La leche de oveja contiene ácidos grasos más largos y menos saturados, mientras que los de la leche de cabra son más cortos y más saturados. No se ha encontrado adhesión de ninguna de las cepas bacterianas estudiadas a los FL individuales de la leche de oveja o de cabra .Tampoco se ha observado inhibición de la hemaglutinación producida por las bacterias por los FL. Estos compuestos son constituyentes fundamentales de la membrana de los glóbulos de grasa de la leche, pero a la vista de los resultados obtenidos, no parece que participen en la defensa del recién nacido frente a infecciones bacterianas. PALABRAS CLAVE: Ácidos grasos -Adhesión bacteriana -Fosfolípidos -Leche de cabra -Leche de oveja. SUMMARY Phospholipid classes and fatty acid composition of ewe's and goat's milksThe content, distribution of individual species, and the fatty acid composition of phospholipids (PL) from ewe's and goat's milk were analyzed. The binding of enterotoxigenic and uropathogenic Escherichia coli strains to PL and the inhibition of bacterial hemagglutination by PL were addressed using high performance thin-layer chromatography-overlay assays and microtiter plates, respectively. Ovine and caprine milk contained more PL than bovine milk but less than human milk. The profile of individual PL was similar, including sphingomyelin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol in both ovine and caprine milk. Regarding the fatty acid composition, a high content of long-chain fatty acids (more than C16) and unsaturated fatty acids, with C18:1 as the most abundant was found in ovine and caprine milk PL. Ovine milk has longer and less saturated fatty acids while caprine milk has shorter and more saturated ones. Neither the adhesion of any bacterial strains assayed to the individual PL from ovine or caprine milk nor the inhibition of bacterial hemagglutination by PL were observed. These are important constituents of the milk fat globule membrane, but it seems that they do not play a ro...

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“…More purified phospholipids can be separated into two application categories, namely for oil-in-water or water-in-oil emulsions based on their hydrophilic-lipophilic balance (HLB) [Boyd et al, 1999].…”

Section: Isolation Of Mfgm From Industrial Sourcesmentioning

confidence: 99%

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

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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processes and defense mechanisms in the newborn [Cavaletto et al., 2006].The stabilizing membrane acts as reactive sorts on the interface between the barriers of milk serum. As such, it can be globule and rate-controlling for a host of physical and of enzymes chemical interactions, e.g., binding mace elements; controlled release of the polar materials products of lipolysis; transfer of milk serum; maintenance of emulsion into stability by prevention of globule fusion; availability of fatty acids and cholesterol for micellar absorption in the small intestine; and destabilization by creaming, clumping, churning, freeze-thaw, and heating, resulting in loosely bound substances into milk transfer serum. Worthy of notice is that the interactions are dynamic.Moreover, it is assumed that the MFGM proteins also possess specific nutritional properties. As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al., 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al., 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al., 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al., 2006Lopez et al., , 2007Sanchez-Juanes et al., 2009;Zamora et al., 2009]. Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane -a Review Mohamed Mansour El-Loly Dairy Department, National Research Centre, Dokki, Cairo, EgyptKey words: milk fat globule membrane, mammary gland, isolation, structure, stability, nutritional, nutraceuticalIn the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products.The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains ...

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Isolation and Characterization of Whey Phospholipids

Cited by 39 publications

References 9 publications

A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

Phospholipid classes and fatty acid composition of ewe’s and goat’s milk

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

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