Ultrafiltration of whey buttermilk to obtain a phospholipid concentrate

Konrad, G.; Kleinschmidt, Thomas; Lorenz, Claudia

doi:10.1016/j.idairyj.2012.11.007

Cited by 40 publications

(31 citation statements)

References 30 publications

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“…), as well as the use of advanced analytical techniques in different food sources to characterize their composition, which is thought to be related to their reported bioactivity in in vitro and/or in vivo experiments [3,8]. However, the mentioned techniques have some limitations: (a) they do not allow for isolating a large amount of sample; (b) the isolate is not pure enough; (c) the use of organic solvents is likely to entail a decrease in or inhibition of the potential bioactivity of the compounds; and (d) the equipment used does not allow us to carry out a comprehensive characterization of these compounds [7,10,11,12,13,14]. Therefore, in the present study other techniques such as pressurized liquid extraction (PLE) and preparative flash chromatography (FC) have been used to obtain BM lipids and isolate different BM fractions, respectively, by using food-grade solvents in an attempt to overcome the aforementioned drawbacks.…”

Section: Introductionmentioning

confidence: 99%

In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS

Castro-Gómez

Montero

Fontecha

2017

IJMS

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Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its high concentration of polar lipids as phospho- and sphingolipids from the milk fat globule membrane (MFGM). These polar lipids (PLs) are essential components of all cellular membranes and exert a variety of indispensable metabolic, neurological, and intracellular signaling processes. Despite its importance, there are few research studies that report a comprehensive characterization of the lipid molecular species of MFGM that could contribute to a better understanding of their putative healthful activities. In this study, procedures such as pressurized liquid extraction of polar and nonpolar lipids and their fractionation by flash chromatography have been carried out. The obtained fractions were submitted to an exhaustive characterization from a lipidomic point of view. The characterization includes new data about the identification and quantification of triacylglycerides (TAG), diacylglycerides (DAG), and phospho- and sphingolipids using different chromatographic techniques. The fatty acid profile was comparable to that of the milk fat but with a highly diverse composition of fatty acids. Molecular species have also been determined by using ultra-high performance liquid chromatography/quadruple-time-of-flight mass spectrometry (UPLC/QToF-MS). The TAG (16:0/16:0/6:0) and TAG (16:0/16:0/8:0) were the predominant saturated TAG species and TAG (14:0/18:1/16:0) and TAG (16:0/16:0/18:1) presented the highest content of monounsaturated TAG species. Furthermore; over 30 molecular species of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), and phosphatidylinositol (PI) could be identified within PL, with PC (16:0/18:1) being the most abundant species. Whereas C16:0 was found to be the preferred FA in TAGs, it was C18:1 in PLs. Several ganglioside species have also been characterized with d18:1 ceramide moiety and secondary acyl chains ranging from C20:0 to C26:1. This approach could broaden the applications of high-resolution mass spectrometry for a better understanding of the role of MFGM and its functionality.

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Section: Introductionmentioning

confidence: 99%

In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS

Castro-Gómez

Montero

Fontecha

2017

IJMS

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“…Though the fat content of BM is only one-tenth of cream, MPLs of BM are 4-27-fold that of raw milk, as shown in Table 1. The empirical equation MPL = 0.0137 × FC provides an estimation of the MPL content (g/L) of a dairy product, where FC is the fat content of cream [42]. For instance, the estimated BM MPL content of anhydrous milk fat (AMF) from 80% cream, and of butter from 40% cream, is 1.1 and 0.55 g/kg, respectively.…”

Section: Dairy By-products Rich In Phospholipidsmentioning

confidence: 99%

Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang

Zheng

Brennan

et al. 2020

Foods

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Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).

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“…Of the class of sphingolipids, the main ones, found in buttermilk, are sphingomyelin, glucosylceramide, and lactosylceramide. The most commonly used phospholipid concentration processes are microfiltration (MF) and ultrafiltration (UF) [8]. The importance of extracting and concentrating these phospholipids is summarized by their bioactivity and their ability to act as emulsifiers.…”

Section: Extraction Concentration and Analysis Of Phospholipids Fromentioning

confidence: 99%

“…MF has some limitations due to the size of casein fragments and MFGM phospholipids, which are very similar. Regarding the optimization of UF, studies performed pretreatments for the elimination of casein, predicting UF, precipitating it with acid, as well as the addition of agents that dissociate casein micelles such as citrate [8].…”

Section: Extraction Concentration and Analysis Of Phospholipids Fromentioning

confidence: 99%

Technological and Biological Properties of Buttermilk: A Minireview

Mascarello¹,

Pinto²,

Araújo³

et al. 2019

Whey - Biological Properties and Alternative Uses

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Buttermilk is a by-product obtained from the batting insertion in the process of obtaining cream and butter and it is constituted by fat globules which are surrounded by milk fat globule membranes (MFGMs). During the stirring process, the membrane is ruptured and the various components present therein are released. Because it has a high nutritional content and low cost, buttermilk has drawn attention in the prospect of new forms of application. In addition, its disposal is expensive and not biologically viable. The objective of this work is to present a compilation of the technological and biological activities of buttermilk. Among the technological properties, it is worth mentioning its application as in the production of functional foods, a conduit for the incorporation of probiotics, inhibition of bacterial adherence on industrial surfaces, as well as the encapsulation of easily degraded activities and fermentative processes. Among the biological properties, its antioxidant, hypocholesterolemic, antimicrobial, and anticancer activities stand out. In conclusion, the reuse of buttermilk is economically and sustainably viable and encourages increasing research related to its use.

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Ultrafiltration of whey buttermilk to obtain a phospholipid concentrate

Cited by 40 publications

References 30 publications

In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS

In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS

Production of Milk Phospholipid-Enriched Dairy Ingredients

Technological and Biological Properties of Buttermilk: A Minireview

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