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

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

Research output: Journal Publication › Article › peer-review

7 Citations (Scopus)

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.

Original language	English
Article number	132288
Journal	Food Chemistry
Volume	381
DOIs	https://doi.org/10.1016/j.foodchem.2022.132288
Publication status	Published - 1 Jul 2022
Externally published	Yes

Keywords

Bovine milk
Cold storage
LC-MS
Phospholipid
Thermal process

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2022.132288

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

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",

author = "Bolin Mou and Wenqing Yang and Shuang Song and Cai Shen and Worawan Panpipat and Lai, {Oi Ming} and Tan, {Chin Ping} and Cheong, {Ling Zhi}",

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year = "2022",

month = jul,

day = "1",

doi = "10.1016/j.foodchem.2022.132288",

language = "English",

volume = "381",

journal = "Food Chemistry",

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TY - JOUR

T1 - Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage

AU - Mou, Bolin

AU - Yang, Wenqing

AU - Song, Shuang

AU - Shen, Cai

AU - Panpipat, Worawan

AU - Lai, Oi Ming

AU - Tan, Chin Ping

AU - Cheong, Ling Zhi

PY - 2022/7/1

Y1 - 2022/7/1

N2 - 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.

AB - 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.

KW - Bovine milk

KW - Cold storage

KW - LC-MS

KW - Phospholipid

KW - Thermal process

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DO - 10.1016/j.foodchem.2022.132288

M3 - Article

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AN - SCOPUS:85123895440

SN - 0308-8146

VL - 381

JO - Food Chemistry

JF - Food Chemistry

M1 - 132288

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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