Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Valérie Conway; Sylvie F. Gauthier; Yves Pouliot

doi:10.1051/dst/2010021

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Volume 90 / No 4 (July–August 2010)

Dairy Sci. Technol., 90 4 (2010) 449-460

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Table II.

Relative proportions (%)^a of phospholipids^b measured in buttermilk solids obtained from raw or pasteurized cream and in the fractions obtained by microfiltration (MF permeate and MF retentate).

Fraction	GluCer	LacCer	PE	PI	PS	PC	SM
From raw cream
Buttermilk	0.7	4.3	36.6	6.9	2.5	33.4	12.1
MF permeate	0.3	9.0	29.0	6.7	1.4	37.6	11.5
MF retentate	0.4	6.7	36.7	6.1	2.7	32.0	11.7
From pasteurized cream
Buttermilk	0.6	1.6	39.9	7.1	3.6	30.7	13.0
MF permeate	0.1	2.6	30.4	7.5	2.4	38.8	13.5
MF retentate	0.2	1.2	33.6	7.1	2.5	32.5	13.6
SEM (n = 4)	0.2	0.9	1.9	0.4	0.4	1.3	0.5
Comparison	Significance (P value)

Replicate batches	N.S.^c	0.0446	N.S.	0.0008	N.S.	N.S.	0.0103
Heat treatment	N.S.	< 0.0001	N.S.	0.0248	N.S.	N.S.	0.0015
Fractionation (MF)	N.S.	N.S.	0.0045	N.S.	N.S.	0.0008	N.S.
– (Buttermilk) × (Permeate & Retentate)	N.S.	N.S.	0.0097	N.S.	N.S.	0.0324	N.S.
– (Permeate) × (Retentate)	N.S.	N.S.	0.0113	N.S.	N.S.	0.0005	N.S.
(Heat treatment) × (MF fractions)	N.S.	N.S.	N.S.	N.S.	N.S.	N.S.	N.S.

^a

Individual peak area relative to the total HPLC-ELSD chromatogram surface area.

^b

GluCer = glucosylceramide; LacCer = lactosylceramide; PE = phosphatidylethanolamine; PI = phosphatidylinositol; PS = phosphatidylserine; PC = phosphatidylcholine; SM = sphingomyelin.

^c

N.S. = non-significant (P > 0.05).