{Reference Type}: Journal Article
{Title}: Characterization of phospholipidome in milk, yogurt and cream, and phospholipid differences related to various dairy processing methods.
{Author}: Liu YH;Liu TT;Niu JQ;Zhang XS;Xu WS;Song S;Wang Z;
{Journal}: Food Chem
{Volume}: 454
{Issue}: 0
{Year}: 2024 Oct 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139733
{Abstract}: Milk phospholipids have multiple health benefits, but the deficiency of detailed phospholipid profiles in dairy products brings obstacles to intake calculation and function evaluation of dairy phospholipids. In present study, 306 phospholipid molecular species were identified and quantified among 207 milk, yogurt and cream products using a HILIC-ESI-Q-TOF MS and a HILIC-ESI-QQQ MS. The phospholipid profiles of five mammals' milk show that camel milk contains the most abundant phosphatidylethanolamine, phosphatidylserine and sphingomyelin; cow, yak and goat milk have similar phospholipidomes, while buffalo milk contains abundant phosphatidylinositol. Fewer plasmalogens but more lyso-glycerolphospholipids were found in ultra-high-temperature (UHT) sterilized milk than in pasteurized milk, and higher proportions of lyso-glycerolphospholipid/total phospholipid were observed in both cream and skimmed/semi-skimmed milk than whole milk, indicating that UHT and skimming processes improve glycerolphospholipid degradation and phospholipid nutrition loss. Meanwhile, more diacyl-glycerolphospholipids and less of their degradation products make yogurt a better phospholipid resource than whole milk.