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

Zancada, L.; Pérez-Díez, F.; Sánchez-Juanes, Fernando; Alonso, Josefa María; Garcia-Pardo, L.A.; Hueso, Pablo

doi:10.3989/gya.095312

Cited by 23 publications

(5 citation statements)

References 30 publications

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“…Similar to other mammalian milk lipids, five major categories of PLs in GMF were identified as PE, PC, SM, PI, and PS. These accounted for more than 90% of the total PLs and PE was with the highest proportion, followed by PC, which was in agreement with the previous studies. ,, However, some researchers observed that PC was predominant in PLs in GMF. ,, This discrepancy might be relevant to factors such as goat breeds and diets. The relative contents of PC and PS were not affected by lactation periods, while PE and PI increased remarkably from goat colostrum to mature milk.…”

Section: Resultssupporting

confidence: 90%

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Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation

Zhang¹,

Zheng²,

Liu³

2020

J. Agric. Food Chem.

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Goat milk at different lactations show varied lipids distributions, which are potentially dietary influencing factors for the health of human consumers. Herein, the effects of lactation stages (colostral, transitional, and mature stages) on lipid profiling and microstructure of goat milk fat (GMF) were investigated. A total of 359 species of triacylglycerols (TAGs), 27 species of diacylglycerols (DAGs), and 10 classes of phospholipids (PLs) were identified using high resolution tandem mass spectrometry (HR-MS/MS). Of importance, goat transitional milk presented the highest levels of MUFA (29.51%) and lyso-phospholipids (7.95% of total PLs) among these three different lactations. A lactation-dependent attenuation was found at the level of PUFA in goat milk, particularly long-chain PUFA ω-6. Similar behavior was observed in the total proportions of POO (16:0/18:1/18:1) and PSL (16:0/18:0/18:2), presenting a decrease from 3.70% to 3.23% as the proceeding period from colostrum to mature. The relative contents of sphingomyelin and cholesterol in goat colostrum were approximately twice and three times that in mature milk, respectively. Unlikely, both PMCy+MCaM

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Section: Resultssupporting

confidence: 90%

“…30,43,44 However, some researchers observed that PC was predominant in PLs in GMF. 8,33,45 This discrepancy might be relevant to factors such as goat breeds and diets. The relative contents of PC and PS were not affected by lactation periods, while PE and PI increased remarkably from goat colostrum to mature milk.…”

Section: Fatty Acid Positional Distributionmentioning

confidence: 99%

Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation

Zhang¹,

Zheng²,

Liu³

2020

J. Agric. Food Chem.

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“…Caprine (Et-Thakafy, Guyomarc'h, andLopez 2017;Russo et al 2013). Ovine (Et-Thakafy, Guyomarc'h, and Lopez 2017;Zancada et al 2013).…”

Section: Milk Fat Globule Formationmentioning

confidence: 99%

Variation in milk fat globule size and composition: A source of bioactives for human health

Thum

Roy

Everett

et al. 2021

Critical Reviews in Food Science and Nutrition

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Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a triacylglycerol core surrounded by a triple membrane structure, the milk fat globule membrane (MFGM). The MFGM contains complex lipids and proteins reported to have nutritional, immunological, neurological and digestive functions. Human and ruminant milk are shown to share a similar MFG structure but with different size, profile and abundance of protein and polar lipids. This review summarizes the reported data on human, bovine, caprine and ovine MFG composition and concentration of bioactive components in different MFG-size fractions. A comprehensive understanding of compositional variations between milk from different species and MFG size fractions may help promote various milk sources as targeted supplements to improve human development and health. MFG size and MFGM composition are species-specific and affected by lactation, diet and breed (or maternal origin). Purification and enrichment methods for some bioactive proteins and lipids present in the MFGM have yet to be established or are not scaled sufficiently to be used to supplement human diets. To overcome this problem, MFG size selection through fractionation or herd selection may provide a convenient way to pre-enrich the MFG fraction with specific protein and lipid components to fulfill human dietary and health requirements.

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“…However, these data have been further updated/completed by the works carried out on small ruminants' milk and some of its products by Yao et al [36], Castro-Gómez et al [37], Zancada et al [38], Contarini and Povolo [39], Rodríguez-Alcalá and Fontecha [40] (this latter also focused on powder buttermilk), and Park [41]. Moreover Barry et al [42] reported the PL composition of butter, butterserum, cream, butteroil, and whole and skimmed milk while Fong et al [43] analysed infant formulas and Ferreiro et al [44] described the evolution of PL concentration during the production of quark cheese.…”

Section: Contents and Distribution Of Polar Lipids In Dairy Productsmentioning

confidence: 99%

“…Regarding the compounds distribution (Table 2), for ewes' it is 26.1–40.0 g GPE/100 g PL, 26.4–27.2 GPC/100 g PL; 4.96–10.7 GPS/100 g PL; 4.16–6.40 GPI/100 g PL; and 22.6–29.7 SM/100 g PL while in goats' milk it has been reported as 19.9–41.4 g GPE/100 g PL; 27.2–31.9 g GPC/100 g PL; 3.2–14 g GPS/100 g PL; 4.00–9.37 g GPI/100 g PL; and 16.1–29.2 g SM/100 g PL. Furthermore, Zancada et al [38] also reported the fatty acid (FA) composition of PL in these milks (Table 3), with palmitic (34% in GPC, 28.8% in GPS, 25.5% in GPI, 12% in GPE, and 25% in SM for ewes' milk; 40% in GPC, 13.3% in GPS + GPI, 21.2% in GPE, and 20.7% in SM for goats' milk), stearic (18% in GPC, 33.9% in GPS, 28.6% in GPI, 17.5% in GPE, and 6.3% in SM for ewes' milk; 8% in GPC, 47.9% in GPS + GPI, 12.4% in GPE, and 8% in SM for goats' milk), and oleic acid (32.3% in GPC, 16.7% in GPS, 25.2% in GPI, 53.6% in GPE, and 0.6% in SM for ewes' milk; 34.4% in GPC, 29.7% in GPS + GPI, 50.6% in GPE, and 0.9% in SM for goats' milk) as the main compounds. On the other hand, for cows' milk these FAs are also the most abundant in the composition of phospholipids: palmitic acid was 35.5% in GPE, 34.7% in GPC, 27.7% in GPS + GPI, and 18.9% in SM while stearic was 16.9% in GPE, 9.5% in GPC, 25.7% in GPS + GPI, and 4.3% in SM and oleic acid, 23.5% in GPE, 26.7% in GPC, 24.9% in GPS + GPI, and 0.5% in SM [45].…”

Section: Contents and Distribution Of Polar Lipids In Dairy Productsmentioning

confidence: 99%

Isolation and Analysis of Phospholipids in Dairy Foods

Pimentel

Gomes

Pintado

et al. 2016

Journal of Analytical Methods in Chemistry

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The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsaturated fatty acids than in the triglyceride fraction of milk. Sphingolipids consist of a sphingoid base linked to a fatty acid across an amide bond. Their amphiphilic nature makes them suitable to be added into a variety of foods and recent investigations show that phospholipids, mainly phosphatidylserine and sphingomyelin, can exert antimicrobial, antiviral, and anticancer activities as well as positive effects in Alzheimer's disease, stress, and memory decline. Polar lipids can be found as natural constituents in the membranes of all living organisms with soybean and eggs as the principal industrial sources, yet they have low contents in phosphatidylserine and sphingomyelin. Animal products are rich sources of these compounds but since there are legal restrictions to avoid transmission of prions, milk and dairy products are gaining interest as alternative sources. This review summarizes the analysis of polar lipids in dairy products including sample preparation (extraction and fractionation/isolation) and analysis by GC or HPLC and the latest research works using ELSD, CAD, and MS detectors.

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

Cited by 23 publications

References 30 publications

Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation

Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation

Variation in milk fat globule size and composition: A source of bioactives for human health

Isolation and Analysis of Phospholipids in Dairy Foods

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