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Food Chem. 2018 Apr 15;245:731-737. doi: 10.1016/j.foodchem.2017.12.001. Epub 2017 Dec 5.

Yak milk fat globules from the Qinghai-Tibetan Plateau: Membrane lipid composition and morphological properties.

Author information

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: lizzy-154@163.com.
2
Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, and Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China. Electronic address: huangziyu@cau.edu.cn.
3
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730070, China. Electronic address: lhnxbmz@126.com.
4
Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, and Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China. Electronic address: zhangyan282@sina.com.
5
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: renfazheng@263.net.

Abstract

Yak milk fat products constitute the base of Qinghai-Tibetan pastoralists' daily food intake. Despite the great importance of fat in processing and pastoralists' health, studies about yak milk fat are scarce. In this study, the lipid composition and the morphological properties of milk fat globule membranes (MFGMs) of yak milk were investigated. The results demonstrated that the yak milk had a higher cholesterol and sphingomyelin content compared to cow milk. In situ structural investigations performed at 25 °C by confocal microscopy showed the presence of lipid domains in yak MFGM, with a larger number and wider size range compared to cow milk. Moreover, the simultaneous localization of glycosylated molecules and polar lipids indicated that glycosylated molecules could be integrated into the lipid domains in yak MFGM. Different characteristics in yak MFGM could be related to the lipid composition and may affect the functions of yak milk lipids during processing and digestion.

KEYWORDS:

Cholesterol; Lipid domain; Milk fat globule membrane; Phospholipid; Sphingomyelin; Yak milk

PMID:
29287434
DOI:
10.1016/j.foodchem.2017.12.001
[Indexed for MEDLINE]

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