Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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.
Food Chem. 2018 Apr 15;245:731-737. doi: 10.1016/j.foodchem.2017.12.001. Epub 2017 Dec 5.
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.
牦牛奶脂肪产品构成了青藏高原牧民日常饮食的基础。尽管脂肪在加工和牧民健康方面非常重要，但关于牦牛奶脂肪的研究却很少。在这项研究中，研究了牦牛奶的脂质组成和乳脂肪球膜 (MFGM) 的形态特性。结果表明，与牛奶相比，牦牛奶的胆固醇和神经鞘磷脂含量更高。在 25°C 下通过共聚焦显微镜进行的原位结构研究表明，牦牛奶 MFGM 中存在脂质域，与牛奶相比，脂质域的数量更多且范围更宽。此外，糖基化分子和极性脂质的同时定位表明，糖基化分子可以整合到牦牛奶 MFGM 的脂质域中。牦牛奶 MFGM 的不同特性可能与脂质组成有关，并可能影响加工和消化过程中牦牛奶脂质的功能。
