Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

Nurit Argov-Argaman; Tzach Glasser; Hussein Muklada; Oren Hadaya; Ronit Mesilati-Stahy; Chen Raz; Serge Yan Landau

doi:10.1016/j.foodchem.2020.127938

Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

Nurit Argov-Argaman^*, Tzach Glasser, Hussein Muklada, Oren Hadaya, Ronit Mesilati-Stahy, Chen Raz, Serge Yan Landau

^*Corresponding author for this work

Department of Animal Sciences

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

We evaluated the effects of processing – pasteurization and yoghurt manufacturing – on some health-promoting lipidome components in milk from two feeding treatments – brushland grazing or hay-feeding in confinement – in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition – at the exception of saturated fatty acids – was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-to-triglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.

Original language	American English
Article number	127938
Journal	Food Chemistry
Volume	340
DOIs	https://doi.org/10.1016/j.foodchem.2020.127938
State	Published - 15 Mar 2021

Bibliographical note

Funding Information:
This study was supported by the Joint fund of the Chief Scientist of the Israeli Ministry of Health and the Israeli Dairy board . We are indebted to the Ramat Hanadiv Nature Park staff, and in particular to Mr Hugo Yan Trago for allowing us to use the Ramat HaNadiv goat flock for this study.

Publisher Copyright:
© 2020 Elsevier Ltd

Keywords

Fatty acid
Fermentation
Pasteurization
Phospholipid

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10.1016/j.foodchem.2020.127938

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abstract = "We evaluated the effects of processing – pasteurization and yoghurt manufacturing – on some health-promoting lipidome components in milk from two feeding treatments – brushland grazing or hay-feeding in confinement – in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition – at the exception of saturated fatty acids – was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-to-triglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.",

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AU - Hadaya, Oren

AU - Mesilati-Stahy, Ronit

AU - Raz, Chen

AU - Landau, Serge Yan

N1 - Funding Information: This study was supported by the Joint fund of the Chief Scientist of the Israeli Ministry of Health and the Israeli Dairy board . We are indebted to the Ramat Hanadiv Nature Park staff, and in particular to Mr Hugo Yan Trago for allowing us to use the Ramat HaNadiv goat flock for this study. Publisher Copyright: © 2020 Elsevier Ltd

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AB - We evaluated the effects of processing – pasteurization and yoghurt manufacturing – on some health-promoting lipidome components in milk from two feeding treatments – brushland grazing or hay-feeding in confinement – in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition – at the exception of saturated fatty acids – was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-to-triglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.

KW - Fatty acid

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Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

Abstract

Bibliographical note

Keywords

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