The effect of ovine milk fermentation on the antithrombotic properties of polar lipids

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dc.contributor.author Lordan, Ronan
dc.contributor.author Walsh, Aaron M.
dc.contributor.author Crispie, Fiona
dc.contributor.author Finnegan, Laura
dc.contributor.author Cotter, Paul D.
dc.contributor.author Zabetakis, Ioannis
dc.date.accessioned 2019-02-11T11:49:44Z
dc.date.available 2019-02-11T11:49:44Z
dc.date.issued 2019-01-24
dc.identifier.citation Lordan, R., Walsh, A. M., Crispie, F., Finnegan, L., Cotter, P. D. and Zabetakis, I. (2019) ‘The effect of ovine milk fermentation on the antithrombotic properties of polar lipids’, Journal of Functional Foods, 54, pp.289-300. doi: 10.1016/j.jff.2019.01.029 en
dc.identifier.volume 54 en
dc.identifier.startpage 289 en
dc.identifier.endpage 300 en
dc.identifier.issn 1756-4646
dc.identifier.issn 2214-9414
dc.identifier.uri http://hdl.handle.net/10468/7473
dc.identifier.doi 10.1016/j.jff.2019.01.029
dc.description.abstract The effect of fermentation on the antithrombotic properties of polar lipids in ovine milk has been assessed through the production of yoghurts. The total lipids (TL), total neutral lipids (TNL), and total polar lipids (TPL) were extracted. The fatty acid profiles of all yoghurt polar lipids were analysed by GC-MS. The levels of MUFA increased in the fatty acids of the polar lipids, but there was a reduction in PUFA as milk was fermented to yoghurt. The bioactivity of each lipid extract was assessed against platelet-activating factor (PAF) induced platelet aggregation. All yoghurt polar lipids exhibited potent antithrombotic activities with IC50 values ranging from 45 to 77 µg. Shotgun metagenomics determined the species-level microbial composition and functional potential of the yoghurts. Yoghurts containing L. acidophilus seem to correlate with greater bioactivity. Several phospholipid biosynthetic genes have been identified in the most antithrombotic yoghurts. This study has demonstrated that fermentation enhances the antithrombotic properties of yoghurt polar lipids against PAF. en
dc.description.sponsorship Enterprise Ireland (grant reference: IP-2016-0488Y) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.relation.uri https://www.ebi.ac.uk/ena/data/view/PRJEB30083
dc.rights © 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Polar lipids en
dc.subject Fermentation en
dc.subject Yoghurt en
dc.subject Inflammation en
dc.subject Antithrombotic en
dc.subject Metagenomics en
dc.title The effect of ovine milk fermentation on the antithrombotic properties of polar lipids en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Fiona Crispie, Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland. T: +353-21-490-3000 en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-01-24
dc.description.version Accepted Version en
dc.contributor.funder Enterprise Ireland en
dc.contributor.funder University of Limerick en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Functional Foods en


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© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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