Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring
Lopez, Christelle | Briard-Bion, Valérie | Ménard, Olivia
Milk lipids are an interesting source of bioactive molecules with functional and nutritional properties. Although the composition of milk lipids is of utmost importance for food processing and human consumption, it is far from being fully known. The objective of this study was to perform a comparative analysis of the chemical composition of lipids from bovine milks produced in French Brittany during spring (fresh pasture based diet) and winter (corn silage based diet). The polar lipid content and relative proportions of the glycerophospholipids and sphingomyelin were determined using HPLC/ELSD. The fatty acid composition of total lipids and polar lipids was determined using GC. The milks collected in spring contained i) a lower amount of total lipids: 39.7±0.8g/kg vs 41.7±0.5g/kg in winter, ii) a higher amount of polar lipids: 138±11 vs 112±8mg/kg milk; 3.5±0.3 vs 2.7±0.4mg/g fat, which was related to a smaller size of fat globules, and iii) a higher amount of sphingomyelin, 32mg/kg milk vs 25mg/kg milk in winter. Interestingly, the polar lipids from the milk fat globule membrane contained a higher concentration of unsaturated fatty acids in spring (C18:1 n−9, C18:2 n−6, C18:3 n−3 and long-chain n−3 fatty acids). Milk from cows fed a fresh pasture-based diet during spring is an interesting source of dietary long chain polyunsaturated fatty acids for human consumption.
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