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

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dc.contributor.authorLordan, Ronan
dc.contributor.authorWalsh, Aaron M.
dc.contributor.authorCrispie, Fiona
dc.contributor.authorFinnegan, Laura
dc.contributor.authorCotter, Paul D.
dc.contributor.authorZabetakis, Ioannis
dc.contributor.funderEnterprise Irelanden
dc.contributor.funderUniversity of Limericken
dc.date.accessioned2019-02-11T11:49:44Z
dc.date.available2019-02-11T11:49:44Z
dc.date.issued2019-01-24
dc.description.abstractThe 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.sponsorshipEnterprise Ireland (grant reference: IP-2016-0488Y)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLordan, 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.2019.01.029en
dc.identifier.doi10.1016/j.jff.2019.01.029
dc.identifier.endpage300en
dc.identifier.issn1756-4646
dc.identifier.issn2214-9414
dc.identifier.journaltitleJournal of Functional Foodsen
dc.identifier.startpage289en
dc.identifier.urihttps://hdl.handle.net/10468/7473
dc.identifier.volume54en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.urihttps://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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPolar lipidsen
dc.subjectFermentationen
dc.subjectYoghurten
dc.subjectInflammationen
dc.subjectAntithromboticen
dc.subjectMetagenomicsen
dc.titleThe effect of ovine milk fermentation on the antithrombotic properties of polar lipidsen
dc.typeArticle (peer-reviewed)en
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