Plasmalogens in bovine raw milk, human milk and bovine MFGM isolates

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-11-29 DOI:10.1016/j.idairyj.2025.106499

Lin Ma, Bertram Y. Fong, Alastair K.H. MacGibbon

引用次数: 0

Abstract

The reported decline of plasmalogens over the aging process has been implicated as a contributing factor in some neurogenerative diseases and cognitive decline, e.g., Alzheimer's and Parkinson's diseases. Dietary marine plasmalogen supplementation has been shown to improve cognition (memory). This study showed that bovine milk (BM) is also a potential source of dietary plasmalogens, containing ethanolamine plasmalogen (EtPlas) levels ranging from 4.3 to 7.1 μg mL^-1. These plasmalogens are enriched in human milk (HM) and milk fat globule membrane (MFGM) isolates. The average EtPlas levels in HM samples were 16.8 ± 7.5 μg mL^-1 and the most abundant EtPlas molecular species was C16:1/C20:4 (11.5 %); in bovine raw milk and MFGM isolates it was C16:1/C18:1 (19.0–25.9 %). EtPlas contributed to 20.7 % of total phosphatidylethanolamine in HM compared with 4 %–5 % for BM and MFGM isolates.

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牛原料奶、人乳和牛MFGM分离株中的缩醛原

据报道，在衰老过程中，磷脂原的减少被认为是一些神经生成疾病和认知能力下降的一个促成因素，例如阿尔茨海默病和帕金森病。膳食中添加海洋plasmalogen已被证明可以改善认知（记忆）。该研究表明，牛乳（BM）也是饲粮中缩醛原的潜在来源，其乙醇胺缩醛原（EtPlas）含量在4.3 ~ 7.1 μg mL-1之间。这些缩醛原在人乳（HM）和乳脂球膜（MFGM）分离物中富集。HM样品中EtPlas的平均含量为16.8±7.5 μg mL-1， EtPlas最丰富的分子种类为C16:1/C20:4 (11.5%)；在牛原料乳和MFGM分离株中为C16:1/C18:1（19.0 ~ 25.9%）。在HM中，EtPlas占总磷脂酰乙醇胺的20.7%，而在BM和MFGM中，这一比例为4% - 5%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.