Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage

Bolin Mou; Wenqing Yang; Shuang Song; Cai Shen; Worawan Panpipat; Oi-Ming Lai; Chin-Ping Tan; Ling-Zhi Cheong

doi:10.1016/j.foodchem.2022.132288

Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage

Food Chem. 2022 Jul 1:381:132288. doi: 10.1016/j.foodchem.2022.132288. Epub 2022 Jan 31.

Authors

Bolin Mou¹, Wenqing Yang¹, Shuang Song², Cai Shen³, Worawan Panpipat⁴, Oi-Ming Lai⁵, Chin-Ping Tan⁶, Ling-Zhi Cheong⁷

Affiliations

¹ Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
² National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
³ Institute of Materials Technology and Engineering, Chinese Academy of Sciences, 1219 Zhongguan Road, Ningbo 315201, China.
⁴ Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161, Thailand.
⁵ Department of Bioprocess Technology, Faculty of Biotechnology and Bimolecular Sciences, University Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia; Institute of Bioscience, University Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
⁶ Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia.
⁷ Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China. Electronic address: lingzhicheong@yahoo.com.

PMID: 35124494
DOI: 10.1016/j.foodchem.2022.132288

Abstract

Milk processing technology disrupts milk fat globule membrane (MFGM) structures and decreases the phospholipid content in MFGM. The present study aimed to evaluate the effects of homogenization, thermal treatment, and cold storage on milk phospholipids. A total of 175 phospholipid molecular species were identified and quantified. Phosphatidylcholine was the most abundant phospholipid, and sphingomyelin accounted for only a small amount of phospholipid in bovine milk. In addition, a total of 37 plasmalogens (167.5 μg/mL) were identified in bovine milk with lysophosphatidylcholine plasmalogen being the most abundant. Processing technologies decreased the phospholipid content with both boiled and frozen milk demonstrating the highest reduction. Compared to raw milk, only 70% of phospholipid remained in frozen milk. Both S-plot and volcano-plot showed that heat treatment and subsequent cold storage decreased the phosphatidylserine and lysophospholipid contents.

Keywords: Bovine milk; Cold storage; LC-MS; Phospholipid; Thermal process.

MeSH terms

Animals
Glycolipids* / chemistry
Lipid Droplets
Milk* / chemistry
Phospholipids / chemistry
Sphingomyelins / analysis

Substances

Glycolipids
Phospholipids
Sphingomyelins