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dc.contributor.authorFurse, Samuel
dc.contributor.authorTorres, Alexandre G
dc.contributor.authorKoulman, Albert
dc.date.accessioned2019-09-06T23:32:02Z
dc.date.available2019-09-06T23:32:02Z
dc.date.issued2019-09-11
dc.identifier.issn2072-6643
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/296563
dc.description.abstractThere 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.
dc.description.sponsorshipBBSRC (BB/M027252/1)
dc.format.mediumElectronic
dc.languageeng
dc.publisherMDPI AG
dc.rightsAll rights reserved
dc.subjectMilk
dc.subjectAnimals
dc.subjectHumans
dc.subjectDiabetes Mellitus, Type 2
dc.subjectLipids
dc.subjectGlycerides
dc.subjectFood Microbiology
dc.subjectFermentation
dc.subjectNutritive Value
dc.subjectCheese
dc.subjectYogurt
dc.subjectMass Spectrometry
dc.subjectLipidomics
dc.titleFermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles.
dc.typeArticle
prism.issueIdentifier9
prism.publicationDate2019
prism.publicationNameNutrients
prism.volume11
dc.identifier.doi10.17863/CAM.43610
dcterms.dateAccepted2019-09-05
rioxxterms.versionofrecord10.3390/nu11092178
rioxxterms.versionAM
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserved
rioxxterms.licenseref.startdate2019-09-11
dc.contributor.orcidFurse, Samuel [0000-0003-4267-2051]
dc.contributor.orcidTorres, Alexandre G [0000-0002-7376-4939]
dc.contributor.orcidKoulman, Albert [0000-0001-9998-051X]
dc.identifier.eissn2072-6643
rioxxterms.typeJournal Article/Review
pubs.funder-project-idBiotechnology and Biological Sciences Research Council (BB/M027252/2)
pubs.funder-project-idBiotechnology and Biological Sciences Research Council (BB/P028195/1)
pubs.funder-project-idBiotechnology and Biological Sciences Research Council (BB/M027252/1)
cam.issuedOnline2019-09-11
rioxxterms.freetoread.startdate2022-09-06


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