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Uptake of Labeled Long Chain Fatty Acids in Vivo and in Vitro by Different Phospholipids in Milk

Department of Food Science

R. E. Brown

Department of Dairy Science, University of Illinois, Urbana

ABSTRACT

Intramammary infusion of 1-¹⁴C linoleic and 1-¹⁴C linolenic acids revealed that the infused fatty acids were preferentially incorporated into phosphatidyl choline. However, the incubation of fresh raw milk with 1-¹⁴C linolenic or 1-¹⁴C palmitic acids overnight showed that these acids were preferentially incorporated into phosphatidyl ethanolamine.

Pasteurization at 72 C for 30 sec or heating at 85 C for two minutes had no effect on the pattern of labeling of phospholipids when the milk was incubated with the labeled fatty acids. However, these heat treatments had a pronounced effect on the chromatographic behavior of some of the phospholipids, especially phosphatidyl choline when chromatographed on a thin-layer plate.