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Isolation and Analysis of Phospholipids in Dairy Foods

The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsatur...

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Autores principales: Pimentel, Lígia, Gomes, Ana, Pintado, Manuela, Rodríguez-Alcalá, Luis Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5005530/
https://www.ncbi.nlm.nih.gov/pubmed/27610267
http://dx.doi.org/10.1155/2016/9827369
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author Pimentel, Lígia
Gomes, Ana
Pintado, Manuela
Rodríguez-Alcalá, Luis Miguel
author_facet Pimentel, Lígia
Gomes, Ana
Pintado, Manuela
Rodríguez-Alcalá, Luis Miguel
author_sort Pimentel, Lígia
collection PubMed
description The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsaturated fatty acids than in the triglyceride fraction of milk. Sphingolipids consist of a sphingoid base linked to a fatty acid across an amide bond. Their amphiphilic nature makes them suitable to be added into a variety of foods and recent investigations show that phospholipids, mainly phosphatidylserine and sphingomyelin, can exert antimicrobial, antiviral, and anticancer activities as well as positive effects in Alzheimer's disease, stress, and memory decline. Polar lipids can be found as natural constituents in the membranes of all living organisms with soybean and eggs as the principal industrial sources, yet they have low contents in phosphatidylserine and sphingomyelin. Animal products are rich sources of these compounds but since there are legal restrictions to avoid transmission of prions, milk and dairy products are gaining interest as alternative sources. This review summarizes the analysis of polar lipids in dairy products including sample preparation (extraction and fractionation/isolation) and analysis by GC or HPLC and the latest research works using ELSD, CAD, and MS detectors.
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spelling pubmed-50055302016-09-08 Isolation and Analysis of Phospholipids in Dairy Foods Pimentel, Lígia Gomes, Ana Pintado, Manuela Rodríguez-Alcalá, Luis Miguel J Anal Methods Chem Review Article The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsaturated fatty acids than in the triglyceride fraction of milk. Sphingolipids consist of a sphingoid base linked to a fatty acid across an amide bond. Their amphiphilic nature makes them suitable to be added into a variety of foods and recent investigations show that phospholipids, mainly phosphatidylserine and sphingomyelin, can exert antimicrobial, antiviral, and anticancer activities as well as positive effects in Alzheimer's disease, stress, and memory decline. Polar lipids can be found as natural constituents in the membranes of all living organisms with soybean and eggs as the principal industrial sources, yet they have low contents in phosphatidylserine and sphingomyelin. Animal products are rich sources of these compounds but since there are legal restrictions to avoid transmission of prions, milk and dairy products are gaining interest as alternative sources. This review summarizes the analysis of polar lipids in dairy products including sample preparation (extraction and fractionation/isolation) and analysis by GC or HPLC and the latest research works using ELSD, CAD, and MS detectors. Hindawi Publishing Corporation 2016 2016-08-17 /pmc/articles/PMC5005530/ /pubmed/27610267 http://dx.doi.org/10.1155/2016/9827369 Text en Copyright © 2016 Lígia Pimentel et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Pimentel, Lígia
Gomes, Ana
Pintado, Manuela
Rodríguez-Alcalá, Luis Miguel
Isolation and Analysis of Phospholipids in Dairy Foods
title Isolation and Analysis of Phospholipids in Dairy Foods
title_full Isolation and Analysis of Phospholipids in Dairy Foods
title_fullStr Isolation and Analysis of Phospholipids in Dairy Foods
title_full_unstemmed Isolation and Analysis of Phospholipids in Dairy Foods
title_short Isolation and Analysis of Phospholipids in Dairy Foods
title_sort isolation and analysis of phospholipids in dairy foods
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5005530/
https://www.ncbi.nlm.nih.gov/pubmed/27610267
http://dx.doi.org/10.1155/2016/9827369
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