Milk Fermented by Lactic Acid Bacteria Enhances the Absorption of Dietary Sphingomyelin in Rats

Abstract

Supplementation with sphingomyelin has been reported to prevent disease and maintain good health. However, intact sphingomyelin and ceramides are poorly absorbed compared with glycerolipids. Therefore, if the bioavailability of dietary sphingomyelin can be increased, supplementation would be more effective at lower doses. The aim of this study in rats was to evaluate the effect of fermented milk on the bioavailability of dietary sphingomyelin in rats. After the rats had fasted for 15 h, test solutions were administrated orally. Blood samples were collected from the tail vein before and 90, 180, 270, and 360 min after administration. Compared with sphingomyelin/milk phospholipids concentrate (MPL) alone, co-ingestion of sphingomyelin/MPL with fermented milk caused an approximate twofold significant increase in serum ceramides containing d16:1 sphingosine with 16:0, 22:0, 23:0 and 24:0 fatty acids, which was derived from the ingested sphingomyelin. While nonfat milk also increased the serum levels of these ceramides, fermented milk was more effective. Co-ingestion of the upper layer of fermented milk or exopolysaccharide concentrate prepared from fermented milk significantly increased serum ceramide levels. X-ray diffraction analysis also showed addition of fermented milk or EPS concentrate to sphingomyelin eliminated the characteristic peak of sphingomyelin. This study demonstrated for the first time that co-ingestion of dietary sphingomyelin and fermented milk, compared with ingestion of dietary sphingomyelin alone, caused a significant increase in the absorption of sphingomyelin. Our results indicate exopolysaccharides in fermented milk may contribute to inhibition of sphingomyelin crystallization, resulting in enhanced absorption of dietary sphingomyelin in rats.

Characterization of milk and soy phospholipid liposomes and inflammation in 3T3-L1 adipocytes

“…These values are in accordance with reported values for the composition of MPL and SPL. Specifically, the composition of the Fonterra MPL was previously reported to contain 33.68, 23.91, 10.12, and 32.29 g of PC, PE, PI, and SM, respectively, per 100 g of PL (Morifuji et al, 2017). Furthermore, the SPL-LUV composition is in accordance with soy lecithin values reported in the literature.…”

Improving Human Health with Milk Fat Globule Membrane, Lactic Acid Bacteria, and Bifidobacteria

“…It has been reported that a milk fermentation containing SM and two LAB (L. delbrueckii subsp. bulgaricus 2038 and Streptococcus thermophilus 1131) increases the absorption of this phospholipid in murine models [90]. As previously discussed, SM is regarded for its function in regulating inflammation [105], promoting neurodevelopment and cognitive function [106,107], and improving the skin barrier function [108], among others.…”

Sphingoid bases of dietary ceramide 2-aminoethylphosphonate, a marine sphingolipid, absorb into lymph in rats

“…In this study, we show that unique sphingoid bases derived from CAEP, including d19:3 and d16:1, can be absorbed from the intestine; these sphingoid bases were found only in the lymph after administration of CAEP. Studies have shown that d16:1, which is a major sphingoid base in bovine milk, is a suitable marker for evaluating lymphatic absorption of dietary milk sphingomyelin (11,37).…”