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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.date.accessioned2019-03-05T15:00:05Z
dc.date.available2019-03-05T15:00:05Z
dc.date.issued2019-01-24
dc.identifier.citationLordan R., Walsh A.M., Crispie F., Finnegan L., Cotter P.D., Zabetakis I. The effect of ovine milk fermentation on the antithrombotic properties of polar lipids. Journal of Functional Foods, 2019, 54, 289-300. DOI: http://dx.doi.org/10.1016/j.jff.2019.01.029en_US
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/11019/1655
dc.descriptionpeer-revieweden_US
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_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Functional Foods;vol 54
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectPolar lipidsen_US
dc.subjectFermentationen_US
dc.subjectYoghurten_US
dc.subjectInflammationen_US
dc.subjectAntithrombotic metagenomicsen_US
dc.titleThe effect of ovine milk fermentation on the antithrombotic properties of polar lipidsen_US
dc.typeArticleen_US
dc.embargo.terms2019-07-24en_US
dc.identifier.doihttps://doi.org/10.1016/j.jff.2019.01.029
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorDepartment of Biological Sciences, University of Limerick, Irelanden_US
dc.contributor.sponsorGrantNumberIP-2016-0488Yen_US


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