Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
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DOI：
10.3390/nu11092178
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发表时间：
2019-09-01
期刊：
影响因子：
5.9
通讯作者：
Koulman, Albert
中科院分区：
文献类型：
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作者：
Furse, Samuel;Torres, Alexandre G.;Koulman, Albert
越来越多的证据表明，发酵乳制品如奶酪和酸奶的消费与降低II型糖尿病的风险有关。这种影响比新鲜牛奶更大，奶酪和酸奶之间也有所不同。然而，负责该效应的分子组分尚不清楚。我们测试的假设，酸奶和奶酪的脂质和/或甘油酯的配置文件是不同的彼此和鲜奶。我们开发了一种用于高脂肪样品的新型样品制备技术，可用于直接注入质谱法。我们发现，来自英国、爱尔兰和法国的切达干酪以及来自瑞典和意大利的硬奶酪的脂质和甘油酯谱彼此相似，但与未发酵的乳制品不同。酸奶的脂质和甘油酯分布各不相同，包括可能与鲜奶相似的类型。在发酵乳样品中，几种含有奇数链的甘油三酯含量更丰富，而其他各种甘油三酯含量则较低。磷脂酰胆碱和磷脂酰乙醇胺在奶酪中更丰富，有证据表明，磷脂酰乙醇胺的配置文件是重新建模的方式，反映了细菌细胞包膜。我们的结论是，微生物代谢，浓度的脂质/甘油酯馏分和氧化在发酵过程中的组合有助于观察到的脂质分布，如果发酵乳制品。脂质和甘油酯谱的这些差异为理解为什么不同的发酵乳制品与未发酵乳制品相比显示出不同的疾病风险降低相关性提供了新的途径。
There is mounting evidence that the consumption of fermented dairy products such as cheese and yoghurt is associated with a reduced risk of type II diabetes. This effect is greater than in fresh milk and differs between cheese and yoghurt. However, the molecular components responsible for the effect are not known. We tested the hypothesis that the lipid and/or glyceride profiles of yoghurts and cheeses are distinct from one another and fresh milk. We developed a novel sample preparation technique for high-fat samples that can be used with Direct Infusion-Mass Spectrometry. We found that the lipid and glyceride profiles of cheddars from the UK, Ireland and France, and hard cheeses from Sweden and Italy were similar to one another but distinct from unfermented dairy products. The lipid and glyceride profile of yoghurts was varied and included types that may be similar to fresh milk. Several odd-chain-containing triglycerides were more abundant, while a variety of others were less abundant, in fermented milk samples. Phosphatidylcholines and phosphatidylethanolamines were more abundant in cheeses, with evidence that the phosphatidylethanomine profile is re-modelled in a way that reflects the bacterial cell envelope. We concluded that a combination of microorganismal metabolism, concentration of the lipid/glyceride fraction and oxidation during fermentation contribute to the observed lipid profile if fermented dairy foods. These differences in the lipid and glyceride profile provide a new avenue for understanding why different fermented dairy foods show a different association with reduced disease risk compared to unfermented dairy.