Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

Zhiguang Huang; Charles Brennan; Hui Zhao; Wenqiang Guan; Maneesha S. Mohan; Letitia Stipkovits; Haotian Zheng; Jianfu Liu; Don Kulasiri

Journal of Functional Foods (May 2020)

Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

Zhiguang Huang,
Charles Brennan,
Hui Zhao,
Wenqiang Guan,
Maneesha S. Mohan,
Letitia Stipkovits,
Haotian Zheng,
Jianfu Liu,
Don Kulasiri

Affiliations

Zhiguang Huang: Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand; Riddet Research Institute, Palmerston North 4442, New Zealand
Charles Brennan: Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand; Riddet Research Institute, Palmerston North 4442, New Zealand; Corresponding authors at: Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln, 7647 Christchurch, New Zealand (C. Brennan).
Hui Zhao: Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Wenqiang Guan: Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Corresponding authors at: Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln, 7647 Christchurch, New Zealand (C. Brennan).
Maneesha S. Mohan: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
Letitia Stipkovits: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
Haotian Zheng: Dairy Innovation Institute, Animal Science Department, California Polytechnic State University, San Luis Obispo 93407, CA, United States
Jianfu Liu: Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Don Kulasiri: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand

Journal volume & issue: Vol. 68
p. 103865

Abstract

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Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize them chromatographically, and assess their digestibility and antioxidant activities in vitro. The results revealed that their lipolysis reaction rate constants were significantly different (p<0.05) between milk phospholipids and triacylglycerols, and thus the degradation of both lipids complied with first-order reaction kinetics. Furthermore, the cellular uptake of milk phospholipids was determined with HT-29 cell model, and they were not found to be absorbed intact during intestinal digestion. Milk phospholipids exhibited significant antioxidant activity in vitro, while their cellular antioxidant activity was very limited. The results of this study provide useful information for the design of milk phospholipid-based carrier systems.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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