Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk

Abstract

The objective of this study was to compare the phospholipid content of conventional milk with that of organic milk and milk rich in conjugated linoleic acid (CLA). The membrane enclosing the fat globules of milk is composed, in part, of phospholipids, which have properties of interest for the development of so-called functional foods and technologically novel ingredients. They include phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and the sphingophospholipid sphingomyelin (SM). Milk from organically managed cows contains higher levels of vitamins, antioxidants, and unsaturated fatty acids than conventionally produced milk, but we know of no study with analogous comparisons of major phospholipid contents. In addition, the use of polyunsaturated-lipid-rich feed supplement (extruded linseed) has been reported to increase the phospholipid content of milk. Because supplementation with linseed and increased unsaturated fatty acid content are the main dietary modifications used for production of CLA-rich milk, we investigated whether these modifications would lead to this milk having higher phospholipid content. We used HPLC with evaporative light scattering detection to determine PE, PI, PC, PS, and SM contents in 16 samples of organic milk and 8 samples of CLA-rich milk, in each case together with matching reference samples of conventionally produced milk taken on the same days and in the same geographical areas as the organic and CLA-rich samples. Compared with conventional milk and milk fat, organic milk and milk fat had significantly higher levels of all the phospholipids studied. This is attributable to the differences between the 2 systems of milk production, among which the most influential are probably differences in diet and physical exercise. The CLA-rich milk fat had significantly higher levels of PI, PS, and PC than conventional milk fat, which is also attributed to dietary differences: rations for CLA-rich milk production included linseed supplement and contained less maize meal than conventional rations and a greater proportion of unsaturated fatty acids and salts. The relative proportions of the phospholipids studied were similar in all 3 types of milk, descending in the order PE>(PC, SM)>PS>PI, with PC being slightly more abundant than SM in organic milk and vice versa in CLA-rich milk.

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

“…In milk from cows fed linseed supplement in maize silage‐based diets or under organic management compared to control or conventional diets, respectively, the concentrations of PL (SM, PE, PS, PC, PI) of the MFGM were higher, without alteration of their relative abundance in the milk fat fraction . Moreover, the FA composition of the milk PL from cows fed the linseed supplemented diet was characterized by higher levels of 18:0, trans ‐18:1 isomers, cis ‐9 18:1 and 18:3n‐3 .…”

Adaptive traits of indigenous cattle breeds: The Mediterranean Baladi as a case study

“…Calves supplemented with either soybean oil or extruded full fat soybean had three to five fold higher CLA concentration in intramuscular and subcutaneous fat, respectively. In a recent study, Ferreiro, Gayoso, and Rodríguez-OteroMilk (2015) compared the phospholipid content of conventional milk with that of organic milk and milk rich in CLA (gained through dietary supplementation with linseed). They found that organic milk and milk fat had significantly higher levels of the phospholipids phosphatidylethanolamine (PE), sphingomyelin (SM).…”

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

“…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).…”