Comparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment

Simple item page
dc.citation.issue2
dc.citation.volume107
dc.contributor.authorPan Z
dc.contributor.authorYe A
dc.contributor.authorFraser K
dc.contributor.authorLi S
dc.contributor.authorDave A
dc.contributor.authorSingh H
dc.coverage.spatialUnited States
dc.date.accessioned2024-05-09T22:07:32Z
dc.date.available2024-05-09T22:07:32Z
dc.date.issued2024-02
dc.description.abstractThis study investigated the changes in sheep milk lipids during in vitro gastrointestinal digestion in response to heat treatment (75°C/15 s and 95°C/5 min) and homogenization (200/50 bar) using lipidomics. Homogenized and pasteurized sheep milk had higher levels of polar lipids in gastric digesta emptied at 20 min than raw sheep milk. Intense heat treatment of homogenized sheep milk resulted in a reduced level of polar lipids compared with homogenized-pasteurized sheep milk. The release rate of free fatty acids during small intestinal digestion for gastric digesta emptied at 20 min followed the order: raw ≤ pasteurized < homogenized-pasteurized ≤ homogenized-heated sheep milk; the rate for gastric digesta emptied at 180 min showed a reverse order. No differences in the lipolysis degree were observed among differently processed sheep milks. These results indicated that processing treatments affect the lipid composition of digesta and the lipolysis rate but not the lipolysis degree during small intestinal digestion.
dc.description.confidentialfalse
dc.edition.editionFebruary 2024
dc.format.pagination711-725
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37776996
dc.identifier.citationPan Z, Ye A, Fraser K, Li S, Dave A, Singh H. (2024). Comparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment.. J Dairy Sci. 107. 2. (pp. 711-725).
dc.identifier.doi10.3168/jds.2023-23446
dc.identifier.eissn1525-3198
dc.identifier.elements-typejournal-article
dc.identifier.issn0022-0302
dc.identifier.piiS0022-0302(23)00697-5
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69548
dc.languageeng
dc.publisherElsevier Inc on behalf of the American Dairy Science Association
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0022030223006975
dc.relation.isPartOfJ Dairy Sci
dc.rights(c) The author/sen
dc.rights.licenseCC BY 4.0en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectfat globules
dc.subjectfatty acids
dc.subjectlipid composition
dc.subjectlipidome
dc.subjectlipolysis
dc.subjectAnimals
dc.subjectSheep
dc.subjectMilk
dc.subjectHot Temperature
dc.subjectLipidomics
dc.subjectDigestion
dc.subjectFatty Acids, Nonesterified
dc.titleComparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment
dc.typeJournal article
pubs.elements-id480687
pubs.organisational-groupOther
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