Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.
Animals
Blood Platelets
/ drug effects
Chromatography, High Pressure Liquid
Fermentation
Lipids
/ analysis
Milk
/ metabolism
Phosphatidylcholines
/ metabolism
Phosphatidylethanolamines
/ metabolism
Platelet Aggregation
/ drug effects
Platelet Aggregation Inhibitors
/ analysis
Sheep
Sphingomyelins
/ metabolism
Tandem Mass Spectrometry
Thrombin
/ pharmacology
Yogurt
/ analysis
Antithrombotic
Cardiovascular disease
Functional foods
Milk
Phospholipids
Sphingolipids
Yoghurt
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Dec 2020
01 Dec 2020
Historique:
received:
20
11
2019
revised:
12
05
2020
accepted:
17
06
2020
pubmed:
3
7
2020
medline:
7
10
2020
entrez:
3
7
2020
Statut:
ppublish
Résumé
Dairy polar lipids (PL) seem to exhibit antiplatelet effects. However, it is not known what molecular species may be responsible. In this study, we confirmed using C30 reversed-phase (C30RP) ultra-high-performance liquid chromatography (UHPLC) coupled to high resolution accurate mass tandem mass spectrometry (HRAM-MS/MS) that fermentation of yoghurts from ovine milk using specific starter cultures altered the PL composition. These lipid alterations occurred concomitant with increased antithrombotic properties of the yoghurts PL fractions against platelet-activating factor (PAF) and thrombin-induced platelet aggregation. Specifically, elevation in phosphatidylethanolamine (PE), sphingomyelin (SM), phosphatidylcholine (PC) and their molecular species were observed following yoghurt fermentation. Furthermore, PC(18:0/18:1), PE(18:1/18:2), SM(d18:0/22:0) and several other molecular species were significantly inversely correlated with the inhibition of PAF and thrombin. These molecular species were abundant in the most bioactive yoghurts fermented by S. thermophilus and L. acidophilus, which suggest that fermentation by these microorganisms increases the antithrombotic properties of ovine milk PL.
Identifiants
pubmed: 32615384
pii: S0308-8146(20)31246-2
doi: 10.1016/j.foodchem.2020.127384
pii:
doi:
Substances chimiques
Lipids
0
Phosphatidylcholines
0
Phosphatidylethanolamines
0
Platelet Aggregation Inhibitors
0
Sphingomyelins
0
phosphatidylethanolamine
39382-08-6
Thrombin
EC 3.4.21.5
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127384Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.