Milk lipids characterization in relation to different heat treatments using lipidomics

Hongda Zhang; Yanyang Xu; Chengxiang Zhao; Yi Xue; Dongfei Tan; Shaolei Wang; Man Jia; Huaxing Wu; Aijin Ma; Gang Chen

doi:10.1016/j.foodres.2022.111345

Milk lipids characterization in relation to different heat treatments using lipidomics

Food Res Int. 2022 Jul:157:111345. doi: 10.1016/j.foodres.2022.111345. Epub 2022 May 20.

Authors

Hongda Zhang¹, Yanyang Xu², Chengxiang Zhao³, Yi Xue⁴, Dongfei Tan⁵, Shaolei Wang², Man Jia², Huaxing Wu⁶, Aijin Ma⁷, Gang Chen⁸

Affiliations

¹ Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China.
² Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China.
³ Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China; College of Chemistry and Chemical Engineering, Tianjin University of Technology, Tianjin 300384, China.
⁴ Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
⁵ Tianjin Institute of Agricultural Quality Safety and Nutrition, Tianjin Academy of Agricultural Sciences (TAAS), Tianjin 300192, China.
⁶ Baijiu Science and Research Center, Sichuan Swellfun Co., Ltd., Chengdu 610036, China; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, New Hope Dairy Company Limited, Product Research and Development Center, Chengdu 610023, China.
⁷ Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China. Electronic address: maaj@btbu.edu.cn.
⁸ Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China. Electronic address: gang.chen@btbu.edu.cn.

PMID: 35761614
DOI: 10.1016/j.foodres.2022.111345

Abstract

Heat treatment is an important processing technique related to milk quality and nutritional value in the dairy industry. In this study, changes in milk lipids in response to different heat treatments were comprehensively characterized using a lipidomic approach. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were used to identify and quantify 29 classes and 788 different lipids. In general, heat treatment promoted milk lipid hydrolysis and oxidation; in particular, ultra-high temperature (UHT) treatment resulted in more phospholipid hydrolysis than did pasteurization and extended shelf-life (ESL) treatment. Heat treatment resulted in further lipid oxidation reactions and a reduction in the amount of mild oxidation products. Moreover, the levels of lysophospholipids and free fatty acids (including oxidized free fatty acids) can be used to distinguish UHT-treated milk. In turn, oxidized phosphatidylcholine, oxidized phosphatidylethanolamine, ether-linked phosphatidylethanolamine, diacylglycerol, triacylglycerol, and oxidized triacylglycerol can be used to differentiate raw, pasteurized, and ESL milk. These biomarkers can potentially be used in the dairy industry to monitor the degree and method of heat treatment of milk.

Keywords: Heat-treatment; Hydrolysis; Lipid oxidation; Lipidomics; Milk fat; UPLC-Q-TOF-MS.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Fatty Acids, Nonesterified / analysis
Hot Temperature
Lipidomics*
Milk* / chemistry
Phosphatidylethanolamines / analysis
Triglycerides / analysis

Substances

Fatty Acids, Nonesterified
Phosphatidylethanolamines
Triglycerides