Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

Ronan Lordan; Natalia P Vidal; Thu Huong Pham; Alexandros Tsoupras; Raymond H Thomas; Ioannis Zabetakis

doi:10.1016/j.foodchem.2020.127384

Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

Food Chem. 2020 Dec 1:332:127384. doi: 10.1016/j.foodchem.2020.127384. Epub 2020 Jun 23.

Authors

Ronan Lordan¹, Natalia P Vidal², Thu Huong Pham², Alexandros Tsoupras³, Raymond H Thomas⁴, Ioannis Zabetakis³

Affiliations

¹ Department of Biological Sciences, University of Limerick, Limerick, Ireland; Health Research Institute (HRI), University of Limerick, Limerick, Ireland; School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada. Electronic address: Ronan.Lordan@ul.ie.
² School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada.
³ Department of Biological Sciences, University of Limerick, Limerick, Ireland; Health Research Institute (HRI), University of Limerick, Limerick, Ireland.
⁴ School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada. Electronic address: rthomas@grenfell.mun.ca.

PMID: 32615384
DOI: 10.1016/j.foodchem.2020.127384

Abstract

Dairy polar lipids (PL) seem to exhibit antiplatelet effects. However, it is not known what molecular species may be responsible. In this study, we confirmed using C30 reversed-phase (C30RP) ultra-high-performance liquid chromatography (UHPLC) coupled to high resolution accurate mass tandem mass spectrometry (HRAM-MS/MS) that fermentation of yoghurts from ovine milk using specific starter cultures altered the PL composition. These lipid alterations occurred concomitant with increased antithrombotic properties of the yoghurts PL fractions against platelet-activating factor (PAF) and thrombin-induced platelet aggregation. Specifically, elevation in phosphatidylethanolamine (PE), sphingomyelin (SM), phosphatidylcholine (PC) and their molecular species were observed following yoghurt fermentation. Furthermore, PC(18:0/18:1), PE(18:1/18:2), SM(d18:0/22:0) and several other molecular species were significantly inversely correlated with the inhibition of PAF and thrombin. These molecular species were abundant in the most bioactive yoghurts fermented by S. thermophilus and L. acidophilus, which suggest that fermentation by these microorganisms increases the antithrombotic properties of ovine milk PL.

Keywords: Antithrombotic; Cardiovascular disease; Functional foods; Milk; Phospholipids; Sphingolipids; Yoghurt.

MeSH terms

Animals
Blood Platelets / drug effects
Blood Platelets / metabolism
Chromatography, High Pressure Liquid
Fermentation
Lipids / analysis*
Lipids / pharmacology
Milk / metabolism*
Phosphatidylcholines / metabolism
Phosphatidylethanolamines / metabolism
Platelet Aggregation / drug effects
Platelet Aggregation Inhibitors / analysis*
Platelet Aggregation Inhibitors / pharmacology
Sheep
Sphingomyelins / metabolism
Tandem Mass Spectrometry
Thrombin / pharmacology
Yogurt / analysis*

Substances

Lipids
Phosphatidylcholines
Phosphatidylethanolamines
Platelet Aggregation Inhibitors
Sphingomyelins
phosphatidylethanolamine
Thrombin