首页|Phospholipid composition and fat globule structure change during low temperature storage of human milk
Phospholipid composition and fat globule structure change during low temperature storage of human milk
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NSTL
Elsevier
The nutritional profile of human milk varies significantly during storage, and the impact of storage conditions on phospholipid (PL) composition and fat globule structure is not well studied. This study aimed to investigate the changes in human milk PL composition and human milk fat globule (HMFG) structure during long-term storage, at 4 degrees C,-20 degrees C and-80 degrees C for 30, 60, 90 and 120 days. The PLs in human milk were quantified using 31P NMR, and the microstructure of HMFG was observed using multi microscopes. After 120 days of storage, the total PLs decreased from 19.1 mu mol/100 mL milk to 4.8 mu mol/100 mL, 8.2 mu mol/100 mL and 10.3 mu mol/100 mL at 4 degrees C,-20 degrees C and-80 degrees C, respectively. Glycerophospholipid showed a higher lipolysis rate than sphingomyelin. PLs on milk fat globule membranes degraded during storage, which caused the release of internal triacylglycerols and the flocculation of fat globules at the broken membrane.
Human milk fat globulesPolar lipidsLipolysisMicrostructureSphingomyelin
NSTL
Elsevier
