Polar lipid composition of bioactive dairy co-products buttermilk and butterserums: emphasis on sphingolipid and ceramide isoforms

Claire Bourlieu-Lacanal (1, 2) , David Cheillan (3, 4) , Marielle Blot (2) , Patricia Daira (3, 5) , Michelle Trauchessec (3) , Séverine Ruet (3) , Jean-Yves Gassi (2) , Eric Beaucher (2) , Benoit Robert (2) , Nadine Leconte (2) , Said Bouhallab (2) , Frederic Gaucheron (2) , Geneviève Gésan-Guiziou (2) , Marie-Caroline Michalski (3, 6)

1 UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes
2 STLO - Science et Technologie du Lait et de l'Oeuf
3 CarMeN - Cardiovasculaire, métabolisme, diabétologie et nutrition
4 Service Maladies Héréditaires du Métabolisme, Centre de Biologie Est
5 IMBL - Institut Multidisciplinaire de Biochimie des Lipides
6 CRNH-RA - Centre de Recherche en Nutrition Humaine Rhône-Alpes

Bioactive lipids of the milk fat globule membrane become concentrated in two co-products of the butter industry, buttermilk and butterserum. Their lipid composition is detailed here with special emphasis on sphingolipid composition of nutritional interest, determined using GC, HPLC and tandem mass spectrometry. Butterserum was 2.5 times more concentrated in total fat than buttermilk, with 7.7 ± 1.5 vs 19.5 ± 2.9 wt% and even more concentrated in polar lipids, with 1.4 ± 0.2 vs 8.5 ± 1.1 wt%. Both ingredients constitute concentrated sources of sphingomyelin (3.4 - 21 mg/g dry matter) and contained low amounts of bioactive ceramides in a ratio to sphingomyelin of 1: 5 mol% in buttermilk and 1: 10 mol% in butterserum. Compared to other natural lecithins, these two co-products are rich in long and saturated fatty acids (C22:0-C24:0), contain cholesterol and could have interesting applications in neonatal nutrition, but also as brain-protective, hepatoprotective and cholesterol lowering ingredients.

Mots clés: Buttermilk; Butterserums; Polar lipids; Ceramides; Sphingolipids; kefir; sphingolipid; saturated fatty acid

Mots clés: sous produit laitier; babeurre; lipide du lait; sphingolipide; ceramide; lipide polaire; acide gras saturé

Domaines: Ingénierie des aliments

Claire Bourlieu-Lacanal, David Cheillan, Marielle Blot, Patricia Daira, Michelle Trauchessec, et al.. Polar lipid composition of bioactive dairy co-products buttermilk and butterserums: emphasis on sphingolipid and ceramide isoforms. Food Chemistry, 2018, 240, pp.67-74. ⟨10.1016/j.foodchem.2017.07.091⟩. ⟨hal-01608293⟩