Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

Research output: Contribution to journalArticle


Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two different technological processes, i) the BM from the butter oil industry (BM1) and ii) BM from the butter manufacture (BM2). Neutral lipids (NL) and PL characterization from both BM and their MFGM isolated fractions have been qualitatively and quantitatively characterized including the individual phospho- and sphingolipids by HPLC-ELSD as well as triacylglycerols (TAG) and cholesterol and FAME by GC-FID. The results revealed that while BM (either from BM1 or BM2) had a PL fraction of 12–16 %, the MFGM isolated fraction contained about 40 % of PL with major presence of phosphatidylethanolamine (PE), phosphatidylcholine (PC) and sphingomyelin (SM). Besides, MFGM showed a significant increase in the medium molecular weight TAG and cholesterol and almost two fold amount of PUFA content than BM due mainly to linoleic acid. The results of this study provide deeper information on the lipid composition of BM and MFGM isolated fractions of great importance for the design of dietary supplements with potential beneficial effects on human health.


  • María Visitación Calvo
  • María Carmen Martín-Hernández
  • Alba García-Serrano
  • María Pilar Castro-Gómez
  • Loreto Alonso-Miravalles
  • Rosa García-Martín
  • Javier Megino-Tello
  • Leocadio Alonso
  • Javier Fontecha
External organisations
  • CSIC Instituto de Productos Lácteos de Asturias (IPLA)
  • CSIC-UAM Institute of Food Science Research (CIAL)
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science


  • Butter oil, Buttermilk, Lipid classes, Milk fat globule membrane, Neutral lipids, Phosphatidylcholine, Phosphatidylethanolamine, Polar lipids, Sphingomyelin, Triacilglycerides
Original languageEnglish
Article number103386
JournalJournal of Food Composition and Analysis
Publication statusPublished - 2020 Mar 1
Publication categoryResearch
Externally publishedYes