Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk

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

Research output: Journal PublicationArticlepeer-review

1 Citation (Scopus)

Abstract

Present work investigated the effects of processing (homogenization, sterilization) and cold storage on physicochemical properties, in vitro digestion and Caco-2 cellular uptake of bovine milk. Extreme heat sterilization and low temperature storage have significant impact on particle size and phospholipidome of bovine milk. In addition, cold storage of bovine milks led to formation of β' polymorphs crystals and endothermic peak with Toffset higher than body temperature. Processing and cold storage also increased the initial digestibility but reduced the overall digestibility of bovine milk. This might be related to the decreased particle size of the milk fat globules, changed in the phospholipidome of the MFGM and formation of β' polymorphs crystals in frozen milk. It is interesting to note that PE has relatively faster digestion meanwhile SM has relatively slower digestion. HTST milk which demonstrated lesser changed in terms of phospholipidome demonstrated highest cellular uptakes of most fatty acids.

Original languageEnglish
Article number130426
JournalFood Chemistry
Volume364
DOIs
Publication statusPublished - 1 Dec 2021
Externally publishedYes

Keywords

  • Gastrointestinal digestion
  • Intestinal absorption
  • Milk fat globule

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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