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

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 phosph...

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Main Authors: Mou, Bolin, Liu, Yuanyuan, Yang, Wenqing, Song, Shuang, Shen, Cai, Lai, Oi Ming, Tan, Chin Ping, Cheong, Ling Zhi
Format: Article
Language:English
Published: Elsevier 2021
Online Access:http://psasir.upm.edu.my/id/eprint/96971/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/96971/
https://www.sciencedirect.com/science/article/pii/S0308814621014321
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spelling my.upm.eprints.969712022-10-18T04:38:11Z http://psasir.upm.edu.my/id/eprint/96971/ Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk Mou, Bolin Liu, Yuanyuan Yang, Wenqing Song, Shuang Shen, Cai Lai, Oi Ming Tan, Chin Ping Cheong, Ling Zhi 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. Elsevier 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/96971/1/ABSTRACT.pdf Mou, Bolin and Liu, Yuanyuan and Yang, Wenqing and Song, Shuang and Shen, Cai and Lai, Oi Ming and Tan, Chin Ping and Cheong, Ling Zhi (2021) Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk. Food Chemistry, 364. art. no. 130426. pp. 1-13. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814621014321 10.1016/j.foodchem.2021.130426
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Mou, Bolin
Liu, Yuanyuan
Yang, Wenqing
Song, Shuang
Shen, Cai
Lai, Oi Ming
Tan, Chin Ping
Cheong, Ling Zhi
spellingShingle Mou, Bolin
Liu, Yuanyuan
Yang, Wenqing
Song, Shuang
Shen, Cai
Lai, Oi Ming
Tan, Chin Ping
Cheong, Ling Zhi
Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
author_facet Mou, Bolin
Liu, Yuanyuan
Yang, Wenqing
Song, Shuang
Shen, Cai
Lai, Oi Ming
Tan, Chin Ping
Cheong, Ling Zhi
author_sort Mou, Bolin
title Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
title_short Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
title_full Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
title_fullStr Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
title_full_unstemmed Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
title_sort effects of dairy processing on phospholipidome, in-vitro digestion and caco-2 cellular uptake of bovine milk
publisher Elsevier
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/96971/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/96971/
https://www.sciencedirect.com/science/article/pii/S0308814621014321
_version_ 1748704630764732416
score 13.211869

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