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

Mou B 1 , Liu Y 1 , Yang W 1 , Song S 2 , Shen C 3 , Lai OM 4 Show all authors , Tan CP 5 , Cheong LZ 6

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, Chinses Academy of Sciences, 1219 Zhongguan Road, Ningbo 315201, China
  • 4 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
  • 5 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
  • 6 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
Food Chem, 2021 Dec 01;364:130426.
PMID: 34175616 DOI: 10.1016/j.foodchem.2021.130426

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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