Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n -3 PUFA
2017
Lopez, Christelle | Blot, Marielle | Briard-Bion, Valérie | Cirie, Carole | Graulet, Benoit | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Herbipôle ; Institut National de la Recherche Agronomique (INRA) | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | ANR-11-ALID-0007,VALOBAB,VALOrisation durable du BABeurre : bénéfices nutritionnels, intérêt fonctionnel dans les aliments et perception par le consommateur(2011)
Improving the nutritional and health properties of food products, e.g. infant milk formula, by the addition offunctional ingredients is of primary importance. This study focused on bioactive milk polar lipids (PLs) recoveredfrom dietary sources that are of increasing interest. The chemical compositions of buttermilks and butterserums were determined and the modulation of the fatty acid composition of milk PLs was investigated. Butterserums contain a higher amount of milk PLs than buttermilks (88 vs. 13–18 g/kg dry matter), with a higherproportion of sphingomyelin (34 vs. 19% of PLs, respectively) interestingly close to human milk PL profile.Butter serums are also interesting sources of choline, an important nutrient for infant brain development. Wedemonstrated that the unsaturated fatty acid content of milk PLs recovered in the buttermilks and the butterserums, mainly the amount of C18:3n-3 and C22:6n-3 (DHA) that are of nutritional interest, can be increased bydietary strategies. This work opens perspectives for a better valorization of milk PLs in human nutrition (bothinfants and adults) to benefit their functional, nutritional and health properties.
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